The Best Thanksgiving Recipes

How to Prepare your Turkey Before Cooking

If your turkey has been in the freezer, you’ll need to thaw it. Thawing a turkey is easy, and can be done in three different ways:

  • In the refrigerator, using our thawing chart for guidelines on how long it will take based on size.
  • In the microwave—if your turkey is tiny enough! Just check your owner’s manual for instructions on minutes per pound and be sure to unwrap turkey before doing so.
  • With cold water that completely covers the bird. To do this, place turkey in plastic bag in cold water, submerging completely. Change water every 30 minutes to ensure water is cold. You can plan for 30 minutes of defrosting per pound of bird.

Once thawed, do the following:

  • Remove the wrapper and paper giblet packets containing the gizzard, heart, and neck. These are tucked inside the neck and end cavities—be sure to check both.
  • Rinse the turkey well after removing the giblets and pat dry. Giblets can be rinsed and cooked in a saucepan of boiling water and simmered during turkey roasting time. Use the rich broth for delicious gravy, like our Foolproof Turkey Gravy.

How to Stuff and Truss a Turkey
If you’re making a Thanksgiving turkey, you may want to stuff your bird before cooking it. Stuffing that’s prepared inside the turkey becomes extra moist and flavorful, although it does mean additional cooking time. If you need to save time to prepare your feast, make stuffing outside of the bird instead. This is sometimes called “dressing.” Our five-star Slow-Cooker Chorizo, Pecan and Cheddar Stuffing is one of our favorite outside-of-the-bird recipes.
If you’re committed to stuffing your turkey, however, here are a few things to consider:

  • All stuffing ingredients should be cooked before they are placed inside the turkey, including the meat and vegetables.
  • In general, you’ll use about ½ to ¾ cups of stuffing per pound of turkey to stuff both the neck and body.
  • Do not stuff your bird the night before; letting stuffing sit inside it that long can let bacteria grow: it’s best to stuff the bird right before roasting.
  • Just like the turkey, the stuffing needs to reach a safe temperature of 165ºF before serving. If the turkey is done before the stuffing, remove the stuffing and continue to cook in a baking dish.

Trussing your turkey simply means tying it into a compact shape. Some people believe this helps the turkey cook more evenly. We like to use twine or butcher’s string to do this, especially when roasting, but trussing is not a necessary step if you don’t have time.

How to Brine a Turkey
Brining a turkey before cooking it adds plenty of flavor and makes for extra-tender meat. There are two ways to brine a turkey: using a wet brine or with a dry brine. While it does require additional prep time—up to 24 hours for the brine to soak in—we suggest giving a brine a try if you have the time and want more flavorful, tender meat.

                              What to do with Leftover Turkey


Roasted Turkey Sandwiches


  • Prep Time10 MIN
  • Total Time10 MIN
  • Servings4


1/3cup mayonnaise or salad dressing
1tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/4teaspoon garlic powder
8slices sourdough bread, 1/2 inch thick
8large spinach leaves
1/2lb sliced oven roasted turkey breast
1/2cup chopped drained roasted red bell peppers (from 7-oz jar)


  • 1 In small bowl, mix mayonnaise, basil and garlic powder. Spread on one side of each bread slice.
  • 2 Layer spinach, turkey and bell peppers on 4 slices of bread. Top with remaining bread.

Grilled Turkey Panini Sandwiches

  • 45 MIN
  • Total Time45 MIN
  • Servings8



 3/4cup mayonnaise

1/4cup basil pesto
16slices crusty Italian bread
1/4cup butter or margarine, softened
8slices cooked turkey (3/4 lb)
1can (14 oz) artichoke hearts, drained, chopped
3medium plum (Roma) tomatoes, sliced
8slices (1 oz each) Fontina or provolone cheese


  • 1 In small bowl, mix mayonnaise and pesto.
  • 2 Spread 1 side of each bread slice with butter. Turn bread slices butter sides down; spread other sides with 1 tablespoon pesto mixture each. Top 8 bread slices with turkey, artichokes, tomatoes and cheese. Top with remaining bread slices, butter sides up.
  • 3 In sandwich grill or 12-inch skillet, cook sandwiches over medium heat 3 to 4 minutes, turning once, until bread is toasted and cheese is melted.

Turkey Salad Sandwiches


  • Prep Time20 MIN
  • Total Time20 MIN
  • Servings4


 1 1/2cups diced cooked turkey

1/2cup diced unpeeled apple
1/2cup mayonnaise or salad dressing
1 1/2teaspoons curry powder
1/4teaspoon ground ginger
1/4teaspoon pepper
1medium stalk celery, chopped (1/2 cup)
2green onions, chopped (2 tablespoons)
8slices whole grain bread


  • 1 In medium bowl, mix all ingredients except bread.
  • 2 Spread turkey mixture on 4 slices bread. Top with remaining bread.

Slow-Cooker Turkey BBQ Sandwiches


  • Prep Time10 MIN
  • Total Time7 HR 10 MIN
  • Servings16


 4lb turkey thighs, skin removed

1teaspoon chili powder
1teaspoon salt
1/4cup packed brown sugar
1/4cup white vinegar
1tablespoon Worcestershire sauce
1bottle (12 oz) chili sauce
16kaiser rolls


  • 1 In 3 1/2- to 4-quart slow cooker, place turkey. Sprinkle with chili powder and salt. In medium bowl, mix remaining ingredients except rolls; pour over turkey.
  • 2 Cover and cook on Low heat setting 7 to 8 hours.
  • 3 Remove turkey from slow cooker to cutting board. Cut turkey into thin slices; discard bones. Stir turkey back into sauce. Fill rolls with turkey and sauce

Slow-Cooker Italian Turkey Wraps


  • Prep Time20 MIN
  • Total Time8 HR 20 MIN
  • Servings8


2turkey thighs (about 3 pounds), skin removed
1jar (7 ounces) roasted red bell peppers, drained and coarsely chopped (1 cup)
2medium onions, cut in half and sliced
1teaspoon salt
2cups Progresso™ chicken broth (from 32-ounce carton)
2teaspoons Italian seasoning
8flour tortillas (8 inches in diameter)
8slices (1 ounce each) provolone cheese, cut in half


  • 1 Place turkey, bell peppers and onions in 4- to 5-quart slow cooker. Sprinkle with salt. Pour broth over turkey.
  • 2 Cover and cook on Low heat setting 7 to 8 hours.
  • 3 Remove turkey from cooker; place on cutting board. Shred turkey, using 2 forks. Stir turkey and Italian seasoning into mixture in cooker. Using slotted spoon to remove turkey mixture from cooker, fill each tortilla with about 2/3 cup turkey mixture. Top with cheese; roll up

Toasted Turkey and Bacon Sandwiches

  • Prep Time25 MIN
  • Total Time25 MIN
  • Servings4


2tablespoons mayonnaise
1tablespoon ranch dressing
8slices soft Italian bread (about 1/2 inch thick)
4oz shaved cooked turkey breast (from deli)
4slices cooked bacon, halved
4slices tomato, halved
2slices (1 oz each) Cheddar cheese, halved
2tablespoons butter or margarine, softened


  • 1 In small bowl, mix mayonnaise and dressing. Spread on one side of each slice of bread. Top each of 4 bread slices with turkey, bacon, tomato, cheese and remaining bread slices, mayonnaise mixture side down.
  • 2 Spread butter on one side of each sandwich. In 12-inch skillet, place sandwiches, butter side down. Spread butter over top of each sandwich. Cover; cook over medium-low heat 6 to 8 minutes or until bottoms are golden brown.
  • 3 Turn sandwiches; cover and cook 5 to 6 minutes longer or until bottoms are golden brown and cheese is melted.

Grilled Turkey, Bacon and Swiss Sandwich

  • Prep Time30 MIN
  • Total Time30 MIN
  • Servings4



8slices bacon
3tablespoons butter, softened
8slices whole-grain bread
6tablespoons finely chopped sun-dried tomatoes in oil
8slices Swiss cheese (1 oz each)
12oz oven-roasted turkey breast slices


  • 1 In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towels.
  • 2 Meanwhile, spread butter on one side of each bread slice. Spread rounded tablespoons of the tomatoes on unbuttered side of 4 of the bread slices. Top each with one slice of the cheese, turkey, bacon, the second slice of cheese and the remaining bread slice, buttered side up.
  • 3 Heat griddle or 12-inch nonstick skillet over medium heat. In hot skillet, cook sandwiches 3 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; cook 3 minutes longer or until cheese is melted and sandwich is deep golden brown.



5 Foolproof Turkey Rubs


Zesty Italian seasoning mix is good for so much more than semi-homemade dressing, and this is proof. Just mix two packets with two sticks of butter. Really. That’s it.


The turkey roasts, the brown sugar caramelizes and creates a crisp crust that will make you seriously question why you don’t eat BBQ’ed bird year-round—Texas, in which case you probably are, so mad respect to you, friend.

Mix two sticks of butter with 5 tablespoons brown sugar, 2 tablespoons paprika, 1 tablespoon onion powder, 2 teaspoons salt and 2 teaspoons chili powder. (If you’re using salted butter, you probably don’t need the additional salt.)


The garlic-meets-buttermilk blend pairs perfectly with Thanksgiving’s classic sides (mashed potatoes, stuffing, even sweet potato casserole) without competing with the other flavors on the table.

Mix two sticks of butter with two packets of Ranch seasoning mix.

Ranch-Seasoned Roast Turkey


  • 1 whole turkey, thawed
  • 2 sticks unsalted butter
  • 2 packets ranch seasoning mix


  1. Preheat oven to 325 degrees F. As it heats, drain any excess juices from turkey and pat it dry with paper towels. Set it aside.
  2. Mix butter and ranch seasoning until it forms a paste. Spread butter under the skin of the turkey as much as you can, as well as on top of it.
  3. Place turkey breast-side up on a rack within the roasting pan. Stick an oven-safe meat thermometer into the lower thigh of the turkey, without touching the bone. Cover turkey lightly with tin foil, then take it off during the last half hour of cooking so the skin can brown.
  4. Cook for about 20 minutes per pound, or until the thermometer reads 180°F in the thigh and 165 degrees F in breast meat. Let stand 15 to 20 minutes before carving.


Tanginess of citrus-basted chicken, you’re going to be obsessed with this rub. Plus, a little lemon zest just makes everything seem fancy.

Combine two sticks of butter with two tablespoons ground mustard, the zest from one lemon, three teaspoons oregano, two teaspoons thyme and one teaspoon salt.

Roasted Vegetable

Blend two packets with two sticks of butter for a veggie-topped turkey that adds a little crunch and zesty flavor to the entree.5 Turkey Rubs You Need to Try

How to Carve a Turkey

1 Cut twine from legs.

2 Cut to separate the drumstick and thigh.

Grasp a drumstick. Place a long carving knife between thigh and body and cut through to joint. Pull leg outward and disjoint it with knife point.

3 Cut along and around the breastbone.

Insert fork into opposite side of bird to steady it. Holding knife parallel to cutting board, with front (wishbone) end toward you, make a long cut just above wing joint through to body frame. Positioning knife tip at front end, use blade to cut straight down along the side of breastbone to release breast half from body.

4 Cut and remove the wing.

5 Repeat on the other side.

6 Cut drumsticks from thighs.

Separate thigh from drumstick; put pieces on platter.

7 Slice the breast meat

Place breast, skin side up, on cutting board and slice meat diagonally across breast into 1/4-inch-thick slices. Put slices on platter.


Top Turkeys for Thanksgiving

Brined Herb-Crusted Turkey with Apple Cider Gravy
Brined Herb-Crusted Turkey with Apple Cider GravyTotal Time:
53 hr
1 hr
48 hr
4 hr
Yield:8 to 10 servings

7 quarts water
1 quart apple cider
3/4 cup kosher salt
1/3 cup granulated sugar
1 large onion, diced
1 large or 2 small carrots, diced
3 ribs celery, diced
1 head garlic, cut in 1/2 equatorially
1/2 bunch fresh rosemary
1/2 bunch fresh sage
6 bay leaves
1 (12 to 14 pound) turkey, free range organic is great!
Herb crust:
1 bunch fresh rosemary, leaves finely chopped
1 bunch fresh sage, leaves finely chopped
3 sticks butter, room temperature
Kosher salt
1 large onion, cut into 1/2-inch dice
1 large or 2 small carrots, peeled and cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
4 cloves garlic, smashed
2 Granny Smith apples, cut into 1/2-inch dice
5 bay leaves
1 cinnamon stick
1 bunch thyme
Kosher salt
1 quart chicken stock, divided
2 cups apple cider, divided
1/2 to 3/4 cup all-purpose flour


Special equipment: butcher’s twine
To brine the turkey: Combine all of the ingredients for the brine in a large container. Add the turkey and let it brine in the refrigerator for 2 to 3 days.
To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the rosemary, sage, and butter for the herb crust in a small bowl. Season, to taste, with kosher salt. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together over the breast so they will protect it during cooking and help keep it moist and juicy.
Gravy preparation: Put the onions, carrots, celery, garlic, apples, bay leaves, cinnamon stick and thyme in a roasting pan and season with salt. Arrange the turkey on top of the veggies and refrigerate overnight UNCOVERED! Yes, that’s right, uncovered. This will help the skin dry out and become really brown and crispy. Make sure that there is no raw food near the turkey in the refrigerator. After refrigerating overnight, the turkey is ready to go in the oven.
Preheat the oven to 450 degrees F.
Put 2 cups chicken stock and 1 cup apple cider in the bottom of the roasting pan. Roast the turkey in the preheated oven until the skin gets really nice and brown, about 40 minutes. Lower the oven heat to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan, if needed. Cook about 17 minutes per pound. Once it gets to the proper color, tent the turkey with aluminum foil to prevent it from getting too dark.
Remove the turkey from the oven when an instant-read thermometer inserted in the thickest part of the turkey registers 160 degrees F. Make sure that the thermometer is not touching a bone when doing the reading. When the turkey has reached the proper temperature, remove it from the roasting pan to a cutting board and let it rest for at least 30 minutes. Cover loosely with aluminum foil.
Strain all the veggies over a bowl to separate them from the stock/mixture. Discard the veggies. Skim off the fat and add it to the roasting pan. This is the fat for the roux. Put the roasting pan over 2 burners and over a low heat and whisk in the flour. Cook until the mixture looks like wet sand, about 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider, remaining chicken stock and the stock/cider mixture. Cook until the mixture has thickened and reached a gravy consistency. Taste and adjust the seasoning. Pour into a serving pitcher or bowl.
Carve the turkey, transfer to a serving platter and serve with the gravy.
Cook’s Note: Don’t fight over the drumsticks.
Give thanks for such a great turkey!!!Recipe courtesy of Anne Burrell

Black Pepper-Pomegranate Molasses Glazed Turkey

Black Pepper-Pomegranate Molasses Glazed TurkeyTotal Time:
2 hr 35 min
20 min
2 hr 15 min
Yield:6 to 8 servings
Turkey Glaze:
1 1/2 cups pomegranate molasses
3/4 cup prepared horseradish, drained
3 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1 1/2 teaspoons coarsely ground black pepper
1 (about 15 pounds) fresh turkey
1 stick (1/2 cup) unsalted butter, softened
Salt and freshly ground black pepper
4 cups homemade chicken stock or low-sodium canned broth

Preheat oven to 450 degrees F.
Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld.
Remove the neck, heart and gizzard from inside of the turkey. Rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well (including the cavity) with salt and pepper. Truss the turkey and place breast-up on a rack in a large roasting pan. Roast for about 45 minutes, until slightly golden brown. Reduce the heat to 350 degrees F and continue roasting, basting with some of the chicken stock every 15 minutes, for about 1 hour, 15 minutes longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)
During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.
Recipe courtesy of Bobby Flay

Traditional Roast Turkey

Traditional Roast TurkeyTotal Time:
3 hr 15 min
15 min
30 min
2 hr 30 min
Yield:10 to 12 servings
One 14 to 16-pound frozen natural, young turkey
1 gallon vegetable broth, homemade or canned
1 cup kosher salt
1/2 cup packed brown sugar, light or dark
1 tablespoon whole black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 tablespoons candied ginger, chopped
1 gallon water, iced
Canola oil, for roasting
Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the broth, salt, sugar, peppercorns, allspice and ginger in a large stockpot and bring to a boil over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature and refrigerate the brine.
The night before you’d like to eat: Truss the legs of the turkey with kitchen twine if desired. Combine the brine, water and ice in a 5-gallon bucket. Place the thawed turkey, with innards removed, breast-side down in the brine. If necessary, weigh down the bird to ensure it is fully immersed, cover and refrigerate or place everything in a cooler. Turn the bird once halfway through brining.
Day of roasting: Heat the oven to 500 degrees F. Remove the bird from the brine and rinse inside and out with cold water. Discard the brine.
Place the bird on a roasting rack inside a half sheet pan and pat dry with paper towels. Rub the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.
While the bird is cooking, fold and shape a double thickness of aluminum foil into a closely fitting breastplate.
After 30 minutes, decrease the oven temperature to 350 degrees F, insert a probe thermometer into the thickest part of the breast and cook until the temperature reaches 155 degrees F. Use the breastplate at any point during cooking should the bird become too brown.
Rest the bird, covered lightly with aluminum foil, for 15 to 30 minutes. Carve and serve.
Recipe courtesy of Alton Brown, 2011

Turkey with Herbes de Provence and Citrus
Turkey with Herbes de Provence and CitrusTotal Time:
4 hr 15 min
45 min
30 min
3 hr
Yield:8 to 10 servings

1 (14 to 15-pound) turkey, neck and giblets reserved
1 orange, cut into wedges
1 lemon, cut into wedges
1 onion, cut into wedges
6 fresh rosemary sprigs
6 fresh sage sprigs
6 fresh oregano sprigs
7 tablespoons unsalted butter
2 tablespoons herbes de Provence
1 tablespoon olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
6 cups canned low-salt chicken broth (approximate amount)
1/3 cup all-purpose flour


To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.
Recipe courtesy of Giada De Laurentiis

Thanksgiving Pioneer-Style Herb Roasted Turkey
Thanksgiving Pioneer-Style Herb Roasted TurkeyTotal Time:
5 hr 35 min
1 hr
1 hr 35 min
3 hr
Yield:8 servings
One 17-pound whole fresh turkey, rinsed well and patted dry
1 1/4 stick (10 tablespoons) unsalted butter, slightly softened
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme leaves
3 tablespoons finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
3 large carrots, cut into 1-inch pieces
3 large stalks celery, cut into 1-inch pieces
2 large onions, quartered
8 cups homemade chicken stock
Sage Gravy:
Turkey neck
1/4 cup fresh sage leaves
3 tablespoons unsalted butter
3 tablespoons flour
1 cup white wine
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh sage

Watch how to make this recipe.
For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.
Preheat the oven to 450 degrees F.
Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with the herb butter and season liberally with salt and pepper.
Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven and roast until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer.
Remove the turkey from the oven, transfer to a baking sheet, tent loosely with foil and let rest 20 minutes before slicing.
For the sage gravy: Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat and let steep for 15 minutes. Remove the sage leaves.
Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the sage-infused stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.
Recipe courtesy of Bobby Flay

Perfect Roast Turkey


Perfect Roast TurkeyTotal Time:
3 hr 20 min
Prep:30 min Inactive:20 min Cook:2 hr 30 min
Yield:8 servings  Level:Intermediate

1/4 pound (1 stick) unsalted butter
1 lemon, zested and juiced
1 teaspoon chopped fresh thyme leaves
1 fresh turkey (10 to 12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise

Preheat the oven to 350 degrees F.
Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
Slice the turkey and serve.
Recipe courtesy of Barefoot Contessa Parties!

Turkey with Stuffing

Turkey with StuffingTotal Time:
3 hr 15 min
Prep:45 min Cook:2 hr 30 min Yield:4 to 6 servings

1 (10 to 12-pound) turkey, with giblets removed
1 quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cherries, approximately 1 cup
2 ounces chopped pecans, approximately 1/2 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken
Special equipment: 1 re-usable organic cotton produce bag*


*Cook’s Note: The bag is optional. Once the stuffing is made, you can place the stuffing into the bag and then place the bag into the cavity of the turkey.
Preheat the oven to 400 degrees F.
Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.
Recipe courtesy of Alton Brown, 2004


Cranberry Sauce Recipe

Naturally Sweetened Cranberry Sauce

how to make cranberry sauce



Naturally Sweetened Cranberry Sauce
Author: Cookie and Kate
Recipe type: Condiment
Prep time:  1 minutes      Cook time:  5 mins      Total time:  6 mins
Serves: 2 cups
This naturally sweetened, healthier cranberry sauce recipe is made simply with fresh cranberries, honey or maple syrup and orange zest! It’s easy to make and tastes amazing, too. Feel free to make it the day ahead, chill it overnight and let it warm to room temperature before serving. Recipe yields about 2 cups cranberry sauce.
  • One 12-ounce bag of fresh cranberries
  • ½ cup honey or maple syrup
  • ½ cup water
  • Zest of 1 medium orange, preferably organic (about 1 teaspoon)
  • Optional add-ins: ½ teaspoon ground cinnamon and/or ¼ cup fresh orange juice
  1. First, rinse the cranberries well and drain off excess water. Pick through the cranberries and discard any squishy ones.
  2. In a medium saucepan, combine the cranberries, honey and water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened to your liking, about 5 to 10 minutes.
  3. Remove the pot from heat and stir in the orange zest. If you’d like to add cinnamon or orange juice, add it now. Taste and, if the mixture is too tart (keeping in mind that cranberry sauce is supposed to be a little tart!), add more orange juice, honey or maple syrup to taste.
Sugarless Cranberry Sauce
Prep time 15 mins Cook time 15 mins Total 30 mins
A homemade alternative to store-bought cranberry sauce with delicious hints of pineapple and orange to complement the flavor!
Author: Wellness Mama
Recipe type: Side
Cuisine: Thanksgiving
Serves: 8
  • 2 bags of fresh cranberries (they are usually 12 ounce bags, so about 24 ounces)
  • ¾ cup pineapple juice or orange juice (I recommend pineapple!)
  • ½ cup of applesauce (no sugar added)
  • ½ cup of water
  • juice and zest of one orange
  • 3-4 Tablespoons of honey or to taste (optional)
  1. Put cranberries, pineapple juice, applesauce and water in a sauce pan and and bring to a boil.
  2. Keep on medium heat, stirring constantly until the cranberries start to explode (about 10-15 minutes).
  3. Reduce to a simmer and pour the juice and zest over the cranberry mixture.
  4. Simmer 10-15 minutes and remove from heat.
  5. Cool completely and store in fridge at least 4 hours but preferably overnight before serving.
  6. NOTE: This is not as sweet as store versions! Taste at the end of cooking. It is naturally sweet from the fruit juice and applesauce but you can add more honey or stevia to taste if needed.

Scalloped Potato Recipes

Cheesy Scalloped Potatoes with Ham

Cheesy Scalloped Potatoes with Ham
Thinly sliced potatoes and diced ham smothered in a creamy, super cheesy sauce and baked to perfection!Author: Liz Fourez Recipe type: Main Serves: 8
  • 4 tablespoons unsalted butter
  • 1 cup diced onion
  • 2 garlic cloves, minced
  • ⅓ cup all-purpose flour
  • 3 cups milk (I used 2%)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups sharp cheddar cheese, shredded
  • 2 pounds russet potatoes, washed and very thinly sliced
  • 1 pound diced ham (about 4 cups)
  • fresh parsley, for garnish
  1.  Preheat  oven to 350ºF and coat a 3 quart baking dish in non-cook cooking spray. Melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, for 4 minutes. Add garlic and cook for another 1-2 minutes until garlic is fragrant and onions are tender. Sprinkle in flour and cook, stirring, for 1 minute. Whisk in milk and cook until sauce is thickened and bubbly, about 4-5 minutes. Add salt, pepper, and cheese and stir until cheese is melted. Remove sauce from heat.
  2. Place half the sliced potatoes in bottom of prepared baking dish. Top with half the ham, then pour on half the sauce.Repeat layers and cover dish tightly with foil. Bake covered for 45 minutes, then remove foil and bake for another 20-30 minutes until potatoes are tender and top is golden and bubbly. Let cool 10-15 minutes before serving.Garnish with fresh chopped parsley, if desired.

Thanksgiving Desserts

Ginger Snap Pumpkin Pie with Ginger Cream

Ginger Snap Pumpkin Pie with Ginger CreamTotal Time:
2 hr 5 min
20 min
45 min
1 hr
Yield:8 to 12 servings

Crumb Crust:
5 tablespoons butter, melted, plus more for greasing
2 tablespoons sugar
1/4 teaspoon fine salt
16 gingersnap cookies
1 sleeve graham crackers (about 9 sheets)
2 cups pumpkin puree (about 1 1/2 cans)
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
2 large eggs
1 banana, mashed
1 egg white
One 5-ounce can evaporated milk
Ginger Whipped Cream:
3/4 cup heavy cream
3 tablespoons sugar
3 tablespoons candied ginger, minced

For the crumb crust: Preheat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan with butter. Wrap the bottom of the pan in foil to prevent leaking. Combine the sugar, salt, 8 of the gingersnap cookies and the graham crackers in a food processor and pulse until crumbly. Drizzle in the butter and continue pulsing until the mixture is the consistency of wet sand. Pour the mixture into the pan and push into the base and halfway up the sides using a glass with straight edges.
Bake the crust for about 10 minutes, and then let cool completely while you make the filling.
For the filling: Stir together the pumpkin, dark brown sugar, cinnamon, eggs, banana, egg white and milk in a large bowl. Pour the filling into the baked crumb crust and bake for about 50 minutes. Let cool completely while you make the ginger whipped cream.
For the ginger whipped cream: Whip the cream with the sugar until soft peaks form using a hand mixer. Fold in the ginger.
Run a thin knife around the edge of the pie to release it from the pan. Load the whipped cream into a piping bag with a large star tip. Pipe rosettes around the perimeter of the pie and decorate with the 8 remaining gingersnap cookies.
Cook’s Note: Make sure you use a piping bag with a large star tip so the ginger bits in the whipped cream don’t clog the tip.
Recipe courtesy of Food Network Kitchens

Nutmeg Cheesecake


Nutmeg CheesecakeTotal Time:
7 hr 40 min
40 min
7 hr
Yield:10 to 12 servings
3 tablespoons unsalted butter, melted
2 pounds fresh cream cheese, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 teaspoon nutmeg
1 3/4 cups sugar
1/8 teaspoon salt
4 eggs
1/3 cup graham cracker crumbs (pulse whole graham crackers in a food processor)

Thickly brush a 9-inch springform pan with 1/2 of the melted butter and place in the freezer to harden, about 10 minutes. When hard, repeat to make a thick coating of butter.
Adjust your oven rack to the lowest position and preheat the oven to 350 degrees F.
In a mixer fitted with a paddle attachment (or using a hand mixer), beat the cream cheese until fluffy and very smooth. Beat in the extracts, nutmeg, sugar, and salt. One at a time, add the eggs, scraping down the bowl after each addition. Pour into the prepared pan and place the pan on a double-layer sheet of aluminum foil, with at least 3 inches of foil all around the pan. Fold the aluminum foil up around the sides of the pan.
Fill a roasting pan large enough to hold the cake pan with hot water to a depth of about 1-inch, then lift the foil-wrapped cake into the roasting pan, keeping the foil turned up so that it prevents water from overflowing or seeping into the cake. The foil should not be closed over the top of the cake. Be careful not to tear any holes in the foil!
Bake until the top of the cake is golden brown and dry to the touch, though still a bit soft in the center, about 1 1/2 hours. It should “shimmy” a bit when you shake the pan; it will firm up more as it cools.
Remove the pan from the water bath, remove the foil, and let cool at room temperature 15 minutes. Refrigerate, uncovered, 2 hours before removing the cake from the pan.
To remove the cake from the pan, first remove the sides. Cover the surface with plastic wrap. Place a large plate over the cake, then flip the cake over and onto the plate, tapping if necessary to help the cake come away from the pan bottom. If tapping doesn’t do the trick, try a blow torch or stove burner to warm the bottom of the pan to loosen it.
Remove the pan bottom and evenly sprinkle the exposed surface with graham cracker crumbs. Place a serving plate over the crumbs and flip the cake again so that the crumbs form the bottom crust and the top is covered with plastic. Refrigerate, lightly covered, at least 3 hours or overnight before serving.
Recipe courtesy of Gale Gand,

Apple Pie

Pie Crust:
2 cups all-purpose flour
3/4 teaspoon salt
1 cup vegetable shortening, room temperature
1 egg
2 tablespoons cold water
1 tablespoon white vinegar
Apple Filling:
5 Northern Spy apples
3/4 cup fine sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon


Combine the flour and salt in mixing bowl. Cut room temperature shortening into flour until mixture is uniform and shortening resembles large peas. Beat egg, water, and vinegar together to blend. Pour all of the liquid evenly over flour mixture. Stir in with fork until all of the mixture is moistened. Divide dough in half and shape each into a ball. Flatten each into a 4-inch circle. Wrap and chill dough for 15 minutes for easier rolling.
Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness. Roll to a circle about 1-inch larger than upside down 8-inch pie plate. Carefully place one dough circle into pie plate and gently press into form of plate. Trim excess dough around the edge with the back of a knife.
Preheat oven to 400 degrees F.
Peel, core, and slice apples. Mix apple slices with sugar, flour, and cinnamon. Place apple mixture in pie shell. Place second pie crust on top and form to the edges of the pie plate. Cut slits in the top crust to allow for steam to release in oven. Bake for approximately 30 to 40 minutes, until pie is fully baked and apples are tender.
Recipe courtesy of Carol Chudleigh

Turkey Gravy

Total Time:40 min  Prep:10 min  Cook:30 min Yield:4 cups or 8 servings

Turkey giblets
1/4 cup or so turkey fat, from drippings
1/3 cup all-purpose flour (more if needed)
32 ounces low-sodium chicken broth (more if needed)
Black pepper


Boil the giblets in a small saucepan of water over medium heat until the giblets are cooked, about 30 minutes. Remove the giblets, set aside and keep the water in the saucepan.
In the turkey roasting pan (which should not have been cleaned!), add back in the turkey fat. Sprinkle in the flour and whisk into the fat until it’s all worked together into a paste. If paste is too thick/clumpy, add in a little more grease. If it’s too greasy, sprinkle in more flour. Whisk and cook the roux over medium-low heat until deep golden brown.
Pour in the chicken broth, whisking the whole time. Allow to cook and thicken for several minutes, whisking occasionally. If the gravy gets too thick, or if it’s too salty, thin it with a little of the giblet water. If the gravy is too thin, just keep cooking it until it thickens up.
Add plenty of black pepper. Chop the giblets and add them in. Remove as much of the neck meat as you can and add it to the gravy. Serve immediately!
2012 Ree Drummond

                 Thanksgiving Stuffing

Sourdough Bread Stuffing

Total Time:1 hr 40 min   Prep:10 min  Inactive:15 min  Cook:1 hr 15 min Yield:6 to 8 servingsLevel:Easy

1 -pound loaf sourdough bread
8 tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 tablespoons chopped Italian parsley leaves


Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
Recipe courtesy of Dave Lieberman

Brown Bread Stuffing with Fruit

Brown Bread Stuffing with FruitTotal Time:
1 hr 20 min
Prep:25 min
Cook:55 min
Yield:8 servings

1/2 stick (4 tablespoons) unsalted butter, plus more for baking dish
1 pound loaf whole-wheat bread, cut into large dice
3 cloves garlic, thinly sliced
3 celery ribs, roughly chopped
1 large red onion, roughly chopped
Salt and freshly ground black pepper
1 cup dried cherries
1 cup dried apples, roughly chopped
1 cup roughly chopped pecans
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh sage
1 cup vegetable broth
1/2 cup apple juice

Preheat the oven to 350 degrees F. Coat a 13 by 9-inch baking dish with butter and set aside.
Add the bread in a large bowl and set aside. Meanwhile, add 1 tablespoon of the butter to a large frying pan over medium heat. When it foams, stir in the garlic, celery, and onions, and season with salt and freshly ground black pepper, to taste. Cook, stirring occasionally, until just softened, about 5 minutes. Add the thyme and the sage and cook until fragrant, about 1 minute.
Remove from the heat and stir in the cherries, apples, and the pecans. Transfer to the bowl with the bread and toss to evenly combine.
Combine the remaining butter with the broth and the apple juice in a small saucepan and bring to a simmer over medium heat. Drizzle over the bread mixture and toss to coat. Transfer to the prepared baking dish and bake until golden brown on top and heated through and the internal temperature registers 160 to 165 degrees F on an instant-read thermometer, about 30 to 45 minutes.
Recipe courtesy of Aida Mollenkamp

Sausage and Herb Stuffing

Sausage and Herb StuffingTotal Time:
1 hr 22 min
Prep:25 min
Cook:57 min
Yield:8 to 10 servings Level:Intermediate

16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries

Watch how to make this recipe.
Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
2008, Ina Garten, All Rights Reserved

Sausage Cornbread Stuffing

Sausage Cornbread Stuffing Total Time:
45 min
Prep:10 min Cook:35 min  Yield:12 servings

Extra-virgin olive oil
1 large onion, small dice
3 ribs celery, small dice
Kosher salt
1 pound spicy sausage, casing removed, broken into bite-size chunks
3 cloves garlic, smashed and finely diced
3/4 cup coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 cups stale cornbread, cut into 1-inch cubes
2 cups dried cranberries
3 to 4 cups chicken stock


Preheat the oven to 350 degrees F.
Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM…stuffing!Recipe courtesy of Anne Burrell 2009

The Best Thanksgiving Side Dishes

Creamed Corn Cornbread

Creamed Corn CornbreadTotal Time:
35 min
15 min
20 min
Yield:8 servings

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil


Preheat oven to 425 degrees.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
Recipe courtesy of Alton Brown

Parker House Rolls

Parker House RollsTotal Time:
3 hr 10 min
50 min
2 hr
20 min
Yield:24 rolls

1 1/4 -ounce packet active dry yeast
1/2 cup sugar
7 1/2 to 8 cups all-purpose flour, plus more for dusting
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
2 cups whole milk, at room temperature
2 large eggs, at room temperature
1 tablespoon kosher salt, plus more for sprinkling

Bloom the yeast.
Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.
Make the dough.
Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
Let it rise.
Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.
Shape the dough.
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don’t use a rolling pin).
Cut the dough.
With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.
Shape the dough.
One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)
Bake the rolls.
Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.
Photographs by Jim Franco
Recipe courtesy of Alex Guarnaschelli for Food Network Magazine

Baked Hush Puppies

Baked Hush PuppiesTotal Time:
30 min
20 min
10 min
Yield:6 servings

Vegetable oil, butter or cooking spray, for greasing
2/3 cup yellow cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup finely chopped onion
1/3 cup milk
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
Excerpted from Jamie and Bobby Deen’s book, The Deen Bros. Take It Easy (Ballantine)
Preheat the oven to 450. Lightly grease a 24-cup mini muffin pan or spray with nonstick cooking spray.
In a medium bowl, combine the cornmeal, flour, baking powder, salt and pepper.
In a separate bowl, mix together the onion, milk, eggs and butter. Fold the egg mixture into the flour mixture until the flour mixture is just moistened.
Spoon 1 tablespoon of the batter into each of the prepared mini muffin cups. Bake for 10 minutes, or until the hush puppies are firm to the touch and golden brown around the edges.
Photograph by Hallie Burton
Recipe courtesy of Food Network Magazine

Sauteed Carrots
Sauteed CarrotsTotal Time:
15 min
5 min
10 min
Yield:6 servings

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

Watch how to make this recipe.
Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved

Green Beans and Bacon

Green Beans and BaconTotal Time:
35 min
15 min
20 min
Yield:6 to 8 servings

2 1/2 pounds green beans, trimmed
Kosher salt
1/2 pound bacon, roughly chopped
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup chopped toasted pecans
Juice of 1/2 lemon
Freshly ground pepper

Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.
Photograph by David Malosh
Recipe courtesy of Pat Neely for Food Network Magazine

Best Thanksgiving Appetizer Recipes

Bacon-Wrapped Sweet Potato Fries

TOTAL TIME: 1:00   PREP: 0:15  COOK: 0:45


  • 3 large sweet potatoes
  • extra-virgin olive oil
  • kosher salt
  • 1 tsp. chili powder
  • 18 slices bacon (1 slice per potato wedge)
  • BBQ sauce, for serving


  1. Preheat oven to 375 degrees F and line a large baking sheet with parchment paper. Cut each sweet potato into thirds lengthwise, then cut each third into two lengthwise wedges. Rub with olive oil, season with salt and chili powder, then wrap each with one slice bacon.
  2. Bake until sweet potatoes are tender and bacon is crispy, 45 to 50 minutes.
  3. Serve with BBQ sauce.

Spiced Sweet Potato Fries with Ranch Crema

TOTAL TIME: 0:35 PREP: 0:05


  • 8 large sweet potatoes, sliced into fries
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. chipotle seasoning
  • kosher salt
  • 1/2 c. sour cream
  • 2 tbsp. ranch seasoning, from a packet like Hidden Valley
  • Juice of one lime
  • Black pepper


  1. Preheat oven to 425 degrees F. On two large baking sheets, toss sweet potatoes with olive oil and chipotle seasoning, and season with salt. Bake until golden and crispy, about 30 minutes.
  2. In small bowl, stir together sour cream, ranch seasoning, and lime juice, and season with pepper.

Pimento Cheese Deviled Eggs

PREP: 0:20


  • 12 large eggs
  • 2 tsp. white vinegar
  • 2 oz. Cheddar cheese
  • 3 oz. cream cheese
  • ¼ c. mayonnaise
  • 3 tbsp. diced pimientos
  • ½ tsp. dry mustard
  • salt
  • Freshly ground pepper


  1. In a large pot over high heat, bring eggs, vinegar, and enough cold water to cover by 1 inch to a boil. Reduce heat to medium-high to maintain a medium boil and cook eggs for 8 minutes. Drain and run eggs under cool water. Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool at room temperature.
  2. Peel eggs and halve lengthwise. Remove yolks and transfer to a medium bowl. Set aside whites on a serving plate. With a fork, break up yolks until fluffy.
  3. To yolks, add Cheddar cheese, cream cheese, mayonnaise, diced pimientos, dry mustard, salt, and freshly ground pepper; mix. Fill egg whites. Cover and refrigerate for at least 30 minutes, or until ready to serve.

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