A FIVE-STAR THANKSGIVING
On the biggest feasting day of all, you want tried-and-true favorites that make guests extra grateful. These are the back-for-seconds recipes our readers can’t stop raving over
ON THE COVER Apple-brined Turkey
The sweet apple juice-based brine helps produce a juicy, amber-colored turkey that’s bursting with flavor. You won’t regret planning for the long marinating time—this tasty grilled turkey is worth every minute.
—Trudy Williams, Shannonville, ON
Prep: 30 min. + marinating Grill: 3 hours + standing Makes: 14 servings
2 qt. unsweetened apple juice
2 1/2 cups packed brown sugar
1 cup kosher salt
4 oz. fresh gingerroot, peeled and thinly sliced
15 whole cloves
6 garlic cloves, crushed
3 bay leaves
3 medium oranges, quartered
3 qt. cold water
1 turkey (12 to 14 lbs.)
2 Tbsp. canola oil
1. To make the brine, in a large kettle, combine the first 7 ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Stir in oranges. Remove from the heat. Add cold water to cool the brine to room temperature.
2. Remove the giblets from turkey (discard or save for another use). Place a turkey-sized oven roasting bag inside a second roasting bag; add the turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan or other large container. Refrigerate for 18-24 hours, turning occasionally.
3. Prepare grill for indirect heat. Drain turkey, discarding brine. Rinse turkey under cold water; pat dry. Rub canola oil over skin. Skewer turkey openings; tie drumsticks together.
4. Place breast side up on a rack in a disposable foil roasting pan. Grill, covered, over indirect medium heat for 30-40 minutes. Tent turkey with foil; grill, covered, until a thermometer reads 165°, 21/₂-3 hours longer. Cover turkey and let stand for 15 minutes before carving.
8 oz. cooked turkey: 473 cal., 23g fat (6g sat. fat), 210mg chol., 213mg sod., 1g carb. (1g sugars, 0 fiber), 62g pro.
ON THE COVER Sunday Dinner Mashed Potatoes
Sour cream and cream cheese give these potatoes their delicious flavor. The dish can be prepped in advance and is special enough to serve guests. —Melody Mellinger, Myerstown, PA
Prep: 35 min. • Bake: 20 min. Makes: 8 servings
5 lbs. potatoes, peeled and cubed
1 cup sour cream
1 pkg. (8 oz.) cream cheese, softened
3 Tbsp. butter, divided
1 tsp. salt
1 tsp. onion salt
1/4 tsp. pepper
1. Place potatoes in a Dutch oven; cover with cold water. Partially cover pot. Bring to a boil; cook until very tender, 20-25 minutes. Drain well.
2. In a large bowl, mash potatoes.
Add the sour cream, cream cheese, 2 Tbsp. butter, salt, onion salt and pepper; beat until fluffy.
3. Transfer to a greased 2-qt. baking dish. Dot with the remaining butter. Bake, uncovered, at 350° until heated through, 20-25 minutes.
3/4 cup: 300 cal., 13g fat (9g sat. fat), 43mg chol., 617mg sod., 40g carb.
(4g sugars, 3g fiber), 5g pro.
Test Kitchen tip: Take these over the top with browned butter. Melt 2 sticks butter over medium-high heat and simmer, stirring and scraping bottom of pan occasionally. Cook until butter has stopped foaming, milk solids have turned dark brown and butter turns a deep amber color, 5-8 minutes.
Slow-cooked Sausage Dressing
This savory dressing gets amped up with apples and pecans. It cooks easily in a slow cooker, so the stove and oven are free for other dishes.
—Raquel Haggard, Edmond, OK
Prep: 20 min. • Cook: 3 hours Makes: 12 servings
7 cups seasoned stuffing cubes or croutons
1 medium tart apple, chopped
1/₃ cup chopped pecans
11/2 tsp. rubbed sage
1/2 tsp. pepper
1/2 lb. reduced-fat bulk pork sausage
1 large onion, chopped
2 celery ribs, chopped
1 can (141/2 oz.) reducedsodium chicken broth
2 Tbsp. reduced-fat butter, melted
1. Combine the first 5 ingredients.
In a nonstick skillet, cook and crumble sausage with onion and celery over medium-high heat until no longer pink, 4-5 minutes; drain. Add to stuffing mixture; stir in broth and butter. Transfer to a greased 5-qt. slow cooker.
2. Cook, covered, on low 3-4 hours, until apple is tender, stirring once.
²/₃ cup: 201 cal., 8g fat (2g sat. fat), 17mg chol., 640mg sod., 26g carb.
(4g sugars, 3g fiber), 7g pro.
Test Kitchen tip: To make homemade croutons, cut or tear stale bread into 1/₂-in. pieces, toss with melted butter or olive oil, season if desired and bake at 250° until dried and crisp.
Herbed Turkey Gravy
This traditional gravy recipe works for any roasted meat or poultry. You’ll get eight ¼-cup servings in 2 cups of gravy.
—Taste of Home Test Kitchen
Takes: 20 min. •
Makes: 2 cups
Turkey drippings
1 to 11/2 cups chicken broth
1/4 cup all-purpose flour
1/4 tsp. dried thyme
1/4 tsp. rubbed sage
1/4 tsp. pepper
1. Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups.
2. In a small saucepan, combine the flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes.
1/4 cup: 74 cal., 7g fat (3g sat. fat), 7mg chol., 132mg sod., 3g carb. (0 sugars, 0 fiber), 1g pro.
Triple Cranberry Sauce
With three cranberry styles, plus orange and allspice, this sauce truly satisfies. —Arlene Smulski, Lyons, IL
Prep: 10 min. •
Cook: 15 min. + chilling
Makes: 3 cups
1 pkg. (12 oz.) fresh or frozen cranberries
1 cup thawed cranberry juice concentrate
1/2 cup dried cranberries
1/₃ cup sugar
3 Tbsp. orange juice
3 Tbsp. orange marmalade
2 tsp. grated orange zest
1/4 tsp. ground allspice
1. In a small saucepan, combine the cranberries, cranberry juice concentrate, dried cranberries and sugar. Cook over medium heat until the berries pop, about 15 minutes.
2. Remove from heat; stir in the orange juice, marmalade, orange zest and allspice. Transfer to a small bowl; refrigerate until chilled.
1/4 cup: 113 cal., 0 fat (0 sat. fat), 0 chol., 4mg sod., 29g carb. (24g sugars, 2g fiber), 0 pro.
ON THE COVER
Maple & Bacon Glazed Brussels Sprouts
Here’s a fantastic side dish even children will love. The sweet maple syrup and smoky bacon are Brussels sprouts’ best friends.
—Jan Valdez, Chicago, IL
Prep: 15 min. •
Cook: 20 min.
Makes: 4 servings
5 bacon strips, chopped
1 lb. fresh Brussels sprouts, trimmed
3 Tbsp. butter
1/2 cup chicken broth
1/4 cup chopped pecans
1/4 cup maple syrup
1/4 tsp. salt
1/4 tsp. pepper
1. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
2. Meanwhile, cut an “X” in the core of each Brussels sprout. In a large skillet, saute sprouts in butter until lightly browned, 4-5 minutes.
3. Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until sprouts are tender, 8-10 minutes longer. Sprinkle with bacon.
3/4 cup: 273 cal., 18g fat (7g sat. fat), 32mg chol., 544mg sod., 25g carb. (15g sugars, 5g fiber), 8g pro.
ON THE COVER Sweet & Tangy Carrots
With a brown sugar-mustard sauce, these simple simmered carrots bring bright flavor and color to the table. —Paula Zsiray, Logan, UT
Takes: 20 min. •
Makes: 8 servings
2 lbs. carrots, sliced
1/4 tsp. salt
1/2 cup packed brown sugar
3 Tbsp. butter
2 Tbsp. Dijon mustard
1/4 tsp. white pepper
2 Tbsp. minced fresh parsley
1. Place 1 in. of water, carrots and salt in a large saucepan; bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain.
2. Return carrots to pan; add the brown sugar, butter, mustard and pepper. Cook and stir over low heat until well coated. Sprinkle with parsley. Serve with a slotted spoon.
1/2 cup: 143 cal., 5g fat (3g sat. fat), 11mg chol., 257mg sod., 25g carb. (21g sugars, 3g fiber), 1g pro.
Yummy Texas Pecan Pie
This ooey-gooey pie’s luscious, nutty filling offers that good old familiar flavor so many of us love!
—Laurel Leslie, Sonora, CA
Prep: 20 min. •
Bake: 70 min. + cooling •
Makes: 8 servings
1/2 cup sugar
3 Tbsp. all-purpose flour
1 cup light corn syrup
1 cup dark corn syrup
3 large eggs, room temperature
1 tsp. white vinegar
1/2 tsp. vanilla extract
1 cup chopped pecans
Pastry for single-crust pie (9 in.)
1. In a large bowl, whisk the sugar, flour, corn syrups, eggs, vinegar and vanilla until smooth. Stir in pecans. Pour into crust. Cover edges with foil.
2. Bake at 350° for 35 minutes. Remove foil; bake until filling is puffed and golden (the center will still wobble), 35-45 minutes. Cool on a wire rack. Refrigerate leftovers.
1 piece: 543 cal., 20g fat (5g sat. fat), 84mg chol., 215mg sod., 93g carb.
(36g sugars, 2g fiber), 5g pro.