Turkey breast carving 2 ways

1. Turn the cavity towards you and find the breastbone (it’s in the middle). Cut all the way down one side of the bone, staying as close to it as you can. Then make similar cuts for thin slices.

2. After cutting down the breast bone, above, make a deep cut parallel to the wing all the way to the rib cage. The breast should start to “fall” away from the body — carefully trim it free and repeat on other side (breast). For tenderness, slice the breasts crosswise. A slice is impressive.

Corn Pudding with butternut squash

You can substitute delicata squash for the butternut squash. And bonus, you simply need to seed and slice the delicata squash — there’s no need to peel it!

Makes 12 servings

Total Time: 1 hour + chilling

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Tbsp. unsalted butter cups peeled, cubed, butternut squash

(about 1 lb.) cup pure maple syrup

Salt and black pepper to taste strips thick-sliced bacon, diced cups thinly sliced leeks cup diced red bell peppers cups fresh or frozen corn kernels cup low-sodium chicken broth cup yellow cornmeal cup heavy cream tsp. cayenne pepper cup shredded Cheddar (2 oz.) eggs

Coat a 2-qt. baking dish with nonstick spray.

Melt butter in a sauté pan over medium-high heat. Add squash and syrup; sauté until squash is beginning to caramelize, 5 minutes. Season squash with salt and black pepper; transfer to a plate.

Cook bacon in same sauté pan over medium heat until crisp, 5 minutes. Add leeks and bell peppers; cook until crisp-tender, 3 minutes. Stir in corn; sauté 2–3 minutes then remove from heat.

Meanwhile, heat broth to a boil in a saucepan; slowly whisk in cornmeal. Off heat, cover, let cornmeal stand 5 minutes, then stir in cream and cayenne.

Whisk together ChGedOdOarDanTdO eggs. Stir bacon and cornmeal mixtures into Cheddar mixture; transfer to prepared dish.

Top pudding with squash; cover and chill up to 1 day.

Preheat oven to 400°. Remove pudding from refrigerator at least 30 minutes before baking. Bake pudding, uncovered, until set and begins to brown, 30 minutes. Per serving: 193 cal; 8g total fat (4g sat); 51mg chol;

97mg sodium; 26g carb (3g fiber, 9g total sugars);

6g protein

Cranberry Green Beans with almonds

To ensure the green beans are fresh, hot, and fine, use the time the turkey is resting to sauté them.

Makes 8 servings

Total time: 25 minutes

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lb. green beans, trimmed and halved tsp. baking soda

Tbsp. olive oil cup sweetened dried cranberries

Tbsp. minced garlic

Salt and black pepper to taste cup sliced almonds, toasted

Blanch green beans in a pot of boiling water with baking soda until just tender, 5–7 minutes; transfer to a bowl of ice water to stop the cooking, then drain.

Heat oil in a skillet over mediumhigh; add cranberries and sauté until softened, 1–2 minutes.

Add garlic; sauté until golden,

1–2 minutes. Stir in green beans; sauté until heated through,

3–5 minutes, stirring often. Season green beans with salt and pepper.

Transfer green beans to a platter and top with almonds.

Per serving: 89 cal; 5g total fat (1g sat); 0mg chol;

214mg sodium; 11g carb (3g fiber, 7g total sugars);

2g protein