What you do for thankgiving

Thanksgiving Football Schedule 2016Thanksgiving Football Schedule 2016

Thanksgiving week is also Rivalry Week in college football. Some of the rivalry games on the Thanksgiving football schedule include Auburn at Alabama, Florida at Florida State, Georgia Tech at Georgia, Oklahoma at Oklahoma State, Michigan at Ohio State, Mississippi State at Ole Miss, Oregon at Oregon State, South Carolina at Clemson, and Washington at Washington State.

There are also some great NFL games on the slate, highlighted by three Thanksgiving Classic games: Minnesota at Detroit, Washington at Dallas, and Pittsburgh at Indianapolis.

Thursday, Nov. 24, 2016

Matchup Time (ET) TV / Online
NFL: Vikings at Lions 12:30 pm CBS
NFL: Redskins at Cowboys 4:30 pm FOX
(16) LSU at (25) Texas A&M 7:30 pm ESPN / ESPN3
NFL: Steelers at Colts 8:30 pm NBC

Friday, Nov. 25, 2016

Matchup Time (ET) TV / Online
Houston at Memphis Noon ABC / ESPN3
NC State at North Carolina Noon ESPN / WatchESPN
NIU at Kent State Noon CBSSN / Stream
Arkansas at Missouri 2:30 pm CBS / Stream
Buffalo at Bowling Green 2:30 pm ESPN3
(20) Boise State at Air Force 3:30 pm CBSSN / Stream
(18) Nebraska at Iowa 3:30 pm ABC / ESPN3
TCU at Texas 3:30 pm FS1 / FSGo
(6) Washington at (22) Washington State 3:30 pm FOX / FSGo
Louisiana Tech at Southern Miss 4:00 pm ESPNews / WatchESPN
Toledo at (21) Western Michigan 5:00 pm ESPN2 / WatchESPN
Baylor vs. Texas Tech (at Arlington, TX) 6:00 pm ESPN / WatchESPN
Cincinnati at Tulsa 8:30 pm ESPN2 / WatchESPN
Arizona State at Arizona 9:30 pm ESPN / WatchESPN

Saturday, Nov. 26, 2016

Matchup Time (ET) TV / Online
Arkansas State at UL Lafayette Noon ASN / ESPN3
Georgia Tech at Georgia Noon SECN / WatchESPN
Illinois at Northwestern Noon BTN / BTN2Go
Kansas at Kansas State Noon FS1 / FSGo
Kentucky at (5) Louisville Noon ESPN / WatchESPN
(3) Michigan at (2) Ohio State Noon ABC / ESPN3
Purdue at Indiana Noon ESPNU / WatchESPN
Rutgers at Maryland Noon ESPNews / WatchESPN
UCF at USF Noon CBSSN / Stream
Virginia at Virginia Tech Noon ESPN2 / WatchESPN
Syracuse at Pittsburgh 12:30 pm ACCN / ACCNExtra
FCS: Illinois State at Central Arkansas 2:00 pm ESPN3
FCS: Weber State at Chattanooga 2:00 pm ESPN3
FCS: Lehigh at New Hampshire 2:00 pm ESPN3
FCS: North Carolina A&T at Richmond 2:00 pm ESPN3
FCS: Saint Francis (Pa.) at Villanova 2:00 pm ESPN3
FCS: Charleston Southern at Wofford 2:00 pm ESPN3
Boston College at Wake Forest 3:00 pm RSN / ACCNExtra
(15) Auburn at (1) Alabama 3:30 pm CBS / Stream
Duke at Miami, FL 3:30 pm ESPN2 / WatchESPN
FIU at Old Dominion 3:30 pm ESPN3
Michigan State at (8) Penn State 3:30 pm ESPN / WatchESPN
Minnesota at (7) Wisconsin 3:30 pm BTN / BTN2Go
Mississippi State at Ole Miss 3:30 pm SECN / WatchESPN
Navy at SMU 3:30 pm ESPNU / WatchESPN
Notre Dame at (13) USC 3:30 pm ABC / WatchESPN
San Jose State at Fresno State 3:30 pm CBSSN / Stream
South Alabama at Idaho 3:30 pm ASN / ESPN3
(14) West Virginia at Iowa State 3:30 pm FS1 / FSGo
Appalachian State at New Mexico State 4:00 pm ESPN3 / AggieVision
Nevada at UNLV 4:00 pm ESPN3
Oregon at Oregon State 4:00 pm Pac-12N / Stream
Troy at Texas State 4:00 pm ESPN3
Tulane at UConn 4:00 pm ESPNews / WatchESPN
FCS: Samford at Youngstown State 5:00 pm ESPN3
Florida Atlantic at Middle Tennessee 5:30 pm beIN Sports / Stream
Charlotte at UTSA 7:00 pm CampusInsiders
UCLA at California 7:00 pm ESPN2 / WatchESPN
WKU at Marshall 7:00 pm ESPNU / WatchESPN
FCS: San Diego at Cal Poly 7:00 pm ESPN3
East Carolina at Temple 7:30 pm ESPNews / WatchESPN
South Carolina at (4) Clemson 7:30 pm ESPN / WatchESPN
(19) Tennessee at Vanderbilt 7:30 pm SECN / WatchESPN
(12) Utah at (10) Colorado 7:30 pm FOX / FSGo
(23) Florida at (17) Florida State 8:00 pm ABC / ESPN3
North Texas at UTEP 8:00 pm CUSA.TV
Rice at (24) Stanford 8:00 pm Pac-12N / Stream
Colorado State at San Diego State 9:00 pm CBSSN / Stream
Utah State at BYU 10:15 pm ESPNU / WatchESPN
Wyoming at New Mexico 10:15 pm ESPN2 / WatchESPN
UMass at Hawaii 11:00 pm Oceanic PPV

Sunday, Nov. 27, 2016

Matchup Time (ET) TV / Online
Titans at Bears 1:00 pm CBS
Jaguars at Bills 1:00 pm CBS
Bengals at Ravens 1:00 pm CBS
Cardinals at Falcons 1:00 pm FOX
Giants at Browns 1:00 pm FOX
Rams at Saints 1:00 pm FOX
49ers at Dolphins 1:00 pm FOX
Chargers at Texans 1:00 pm CBS
Seahawks at Buccaneers 4:05 pm FOX
Patriots at Jets 4:25 pm CBS
Panthers at Raiders 4:25 pm CBS
Chiefs at Broncos 8:30 pm NBC

Make Complete Thanksgiving Menus

A Laid-Back Feast

This year, do yourself a favor with blessedly simple recipes that deliver on flavor while still allowing you time to, say, sneak a nip of bourbon with grandpa.

Main Course: 

Turkey Roulade Three Ways

TOTAL TIME: 1:25
PREP: 0:30
LEVEL: Easy
YIELD: 8 servings

Ingredients

Turkey
  • 2 boneless, skinless turkey breasts (3 1/2–4 lbs. total)
  • Kosher salt and freshly ground black pepper
  • 1 recipe Take-Your-Pick Filling
  • 1 1/2 tbsp. canola oil
Fennel-Apple Filling
  • 1 fennel bulb, chopped
  • 2 Honeycrisp apples, cored and chopped
  • 2 shallots, chopped
  • 2 tbsp. unsalted butter
  • 2 tbsp. Fresh Tarragon, chopped
  • 2 tbsp. fennel fronds, chopped
  • Kosher salt and freshly ground black pepper
Bacon-Mushroom Filling
  • 4 slices thick-cut bacon, chopped
  • 1 lb. assorted mushrooms, chopped
  • 1 bunch scallions, chopped
  • 1/3 c. chopped fresh flat-leaf parsley
  • 1/4 c. dry white wine
  • 3 tbsp. seasoned breadcrumbs
  • Kosher salt and freshly ground black pepper
Sausage-Corn Bread Filling
  • 8 oz. Italian sausage, casing removed
  • 2 garlic cloves, minced
  • 2 c. Crumbled Corn Bread
  • 1 tbsp. chopped fresh thyme
  • 1/2 c. chicken stock
  • Kosher salt and freshly ground black pepper

Directions

  1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil and fit with a wire rack.
  2. Prepare Turkey: Butterfly breasts crosswise, being sure not to cut all the way through. Place a piece of plastic wrap over one open breast, and pound to a rectangle about 12″-x-14″ (1/4″ thick). Season with salt and pepper. Repeat with remaining breast.
  3. Make Filling (choose one): Fennel-Apple Filling: Cook fennel bulb, apples, shallots and unsalted butter in a large skillet over medium heat, stirring occasionally, until golden brown, 10 to 12 minutes. Stir in tarragon and fennel fronds. Season with salt and pepper. Bacon-Mushroom Filling:Cook bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Remove to a plate with a slotted spoon, pour off all but 1 1/2 tablespoons drippings. Add mushrooms to drippings; cook, stirring occasionally, until lightly browned, 8 to 10 minutes. Add scallions and parsley; cook, stirring occasionally, until scallions are tender, about 2 minutes. Stir in wine; cook until wine evaporates, 3 to 4 minutes. Stir in breadcrumbs. Season with salt and pepper. Sausage-Corn Bread Filling: Cook sausage in a large skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until no longer pink, 5 to 7 minutes. Stir in garlic; cook 1 minute. Add corn bread and thyme. Remove from heat, and stir in chicken stock. Season with salt and pepper.
  4. Assemble Roulade: Spread half of desired filling onto one breast, pressing to adhere. Tightly roll from one long side and secure with butcher’s twine. Tuck ends under and tie lengthwise with butcher’s twine. Repeat with remaining breast and filling. Rub roulades with oil, dividing evenly. Season with salt and pepper.
  5. Bake on prepared baking sheet until an instant-read thermometer inserted in the thickest part reads 165 degrees F, 40 to 45 minutes. Let stand 10 minutes before slicing.

Sides: 

Rosemary Monkey Bread Stuffing

Ingredients

  • 1 sweet onion, chopped
  • 4 ribs celery, sliced
  • 4 tbsp. unsalted butter
  • 1 c. chicken stock
  • 2 large eggs
  • 1 tsp. Kosher salt
  • 1/2 tsp. Freshly ground black pepper
  • 1 1/2 lb. rosemary focaccia, cut into 1″ to 1 1/2″ cubes

Directions

  1. Cook onion and celery in butter in a large, straight-sided skillet over medium heat, stirring occasionally, until tender and golden brown, 8 to 10 minutes. Transfer to a bowl; cool 5 minutes. Whisk in chicken stock and eggs until combined. Season with salt and pepper. Stir in focaccia (if you can’t find rosemary focaccia, use plain and add 1 1/2 tablespoons chopped fresh rosemary).
  2. Transfer to a buttered 9″ springform pan. Bake at 375 degrees F until golden brown, 35 to 40 minutes. Cook 5 minutes; run a knife around outer edge of stuffing, then remove ring. Serve warm.

 

Slow-Cooker Mashed Potatoes

Ingredients

  • 4 lb. russet potatoes, peeled and cut into 1″ pieces
  • 4 c. chicken stock
  • 1/2 tsp. kosher salt, plus more for seasoning
  • 1 c. sour cream
  • 1/3 c. sliced fresh chives, plus more for garnish
  • 1/2 c. warm milk
  • Freshly ground black pepper

Directions

  1. Cook potatoes, chicken stock and salt in a covered 4- to 5-quart slow cooker until potatoes are tender, on high for 2 1/2 to 3 hours or on low for 4 to 5 hours.
  2. Drain and return potatoes to slow cooker. Add sour cream and mash to desired consistency. Fold in chives and warm milk (add more milk to loosen if desired). Season with salt and pepper. Serve warm, topped with chives.

Desserts:

Sweet Potato Snickerdoodles

TOTAL TIME: 2:30
PREP: 50:00
LEVEL: Easy
YIELD: 32 sandwiches

Ingredients

  • 4 c. all-purpose flour, spooned and leveled
  • 3/4 tsp. Kosher salt
  • 1/4 tsp. baking soda
  • 1/4 tsp. cream of tartar
  • 3 1/2 tsp. ground cinnamon, divided
  • 1 c. unsalted butter, at room temperature
  • 1 c. canned sweet potato puree
  • 2/3 pt. confectioners’ sugar
  • 2 tsp. pure vanilla extract
  • 1 1/2 c. granulated sugar, divided
  • 2 large eggs
  • 1 (13.4-oz.) can dulce de leche

Directions

  1. Whisk together flour, salt, baking soda, cream of tartar, and 2 teaspoons cinnamon in a bowl.
  2. Beat butter, sweet potato puree, confectioners’ sugar, vanilla, and 1 cup granulated sugar on medium speed with an electric mixer until fluffy, 1 to 2 minutes. Add eggs, one at a time, beating until blended after each addition. Reduce speed to low and beat in flour mixture, just until flour is incorporated. Cover and chill at least 2 hours and up to 2 days.
  3. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Stir together remaining 1 1/2 teaspoons cinnamon and 1/2 cup granulated sugar in a bowl. Roll dough into balls (about 1 tablespoon each). Roll balls in cinnamon sugar, and arrange, 2″ apart, on prepared baking sheets.
  4. Bake until just golden around bottom edges, 10 to 12 minutes. Cool on baking sheets for 1 minute, then transfer to wire racks to cool completely.
  5. Spread dulce de leche on the flat side of half of the cookies, dividing evenly. Sandwich with remaining cookies.

Pumpkin Cheesecake with Cookie Crust

TOTAL TIME: 12:25
PREP: 0:55
LEVEL: Easy
YIELD: 8 servings

Ingredients

  • 12 pecan sandie cookies, plus more for garnish
  • 1/2 c. roasted salted pecans, plus more for garnish
  • 3 tbsp. unsalted butter, melted
  • 2 tbsp. granulated sugar
  • 3/4 tsp. kosher salt, divided
  • 3 (8-oz.) packages cream cheese, at room temperature
  • 1 (8-oz.) container sour cream, at room temperature
  • 1 c. packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 (15-oz.) can pure pumpkin puree
  • 2 tsp. pure vanilla extract
  • 1 1/2 tsp. ground cinnamon
  • 3/4 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • Sweetened whipped cream, for serving

Directions

  1. Preheat oven to 350 degrees F with the rack in the middle position. Pulse cookies and pecans in a food processor until finely ground, 10 to 15 times. Add butter, granulated sugar, and 1/4 teaspoon salt and pulse until well combined, 5 to 7 times. Press cookie mixture firmly into bottom of a 9″ springform pan.
  2. Bake until edges begin to brown, 10 to 12 minutes. Cool completely on a wire rack. Wrap outside of pan with aluminum foil. Reduce oven temperature to 300 degrees F.
  3. Beat cream cheese, sour cream, and light brown sugar on medium speed with an electric mixer until blended and smooth, 1 to 2 minutes. Add eggs, one at a time, beating until incorporated after each addition. Add pumpkin, vanilla, cinnamon, ginger, nutmeg, and remaining 1/2 teaspoon salt, beating until just until blended. Pour batter into crust.
  4. Bake until edges are set but center is still wobbly, 1 hour 10 minutes to 1 hour and 20 minutes. Turn oven off. Let cheesecake stand in oven, with door closed, 1 hour. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove ring of pan.) Cool completely on a wire rack, at least 1 hour. Cover and chill, at least 8 hours.
  5. Remove ring and bottom of pan, and transfer cheesecake to a serving plate. Top with whipped cream and garnish with cookies and pecans.

A Retro Menu

Main Course:

Herb and Citrus Butter Roasted Turkey

TOTAL TIME: 4:00
PREP: 0:30
LEVEL: Moderate
YIELD: 10 to 12 servings

Ingredients

  • 1 lemon
  • ½ c. butter
  • ½ shallot
  • 8 large sage leaves
  • 2 tbsp. fresh thyme leaves
  • 1 tbsp. rosemary leaves
  • 1 clove garlic
  • 1 fresh whole turkey
  • 1 medium onion
  • 2 carrots
  • 2 celery ribs
  • Kitchen string
  • 1 c. dry white wine
  • 1 c. low-sodium turkey or chicken broth
  • ¼ c. all-purpose flour

Directions

  1. Zest and juice lemon to equal 3 tablespoons into the bowl of a food processor; add butter and next 5 ingredients. Process until very smooth and herbs are minced. Reserve and chill 1/4 cup herb butter.
  2. Heat oven to 425 degrees F. Remove giblets and neck from turkey and discard. Drain cavity well; pat dry with paper towels. Loosen and lift skin from turkey breast without totally detaching skin. Rub 3 tablespoons herb butter under skin; replace skin and secure with wooden picks if desired. Sprinkle cavity and outside of turkey with desired amount of salt and freshly ground pepper.
  3. Arrange onion and next 2 ingredients in a large roasting pan. Place turkey, breast side up, on a lightly greased roasting rack in pan. Tie ends of legs together with kitchen string; tuck wingtips under. Rub entire turkey with remaining herb butter. Pour wine and chicken broth into roasting pan.
  4. Bake on lowest oven rack at 425 degrees F for 30 minutes. Reduce temperature to 325 degrees F and cook 2 to 2 hours 30 minutes or until a meat thermometer inserted into thickest portion of thigh registers 165 degrees F, basting every 30 minutes with pan juices. Shield with aluminum foil to prevent excessive browning, if necessary. Remove from oven, and let stand 20 minutes.
  5. Transfer turkey to a serving platter. Pour drippings through a fine wire-mesh strainer into a bowl, discarding solids. Reserve 2 1/2 cups pan drippings.
  6. Melt reserved chilled butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes. Gradually add reserved 2 1/2 cups drippings to saucepan, and bring to a boil, whisking constantly. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Serve turkey with gravy.

Sides:

Maple Meringue Sweet Potato Casserole

TOTAL TIME: 2:15
PREP: 0:25
LEVEL: Moderate
YIELD: 8 to 10 servings

Ingredients

  • 4 lb. sweet potatoes
  • 1½ tsp. vanilla extract
  • ½ c. dark brown sugar
  • 4 oz. cream cheese
  • 6 tbsp. butter
  • ¾ tsp. Kosher salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 2 large eggs
  • 3 egg whites
  • ¼ c. maple syrup
  • 1 jar marshmallow crème

Directions

  1. Heat oven to 400 degrees F. Bake sweet potatoes on a foil-lined baking sheet 1 hour or until tender. Let cool to touch and peel. Reduce oven temperature to 350 degrees F.
  2. Beat sweet potatoes, 1 teaspoon vanilla, and next 6 ingredients at medium speed with a heavy-duty electric stand mixer until smooth. Beat in whole eggs. Spoon potato mixture into a greased 13- x 9-inch baking dish.
  3. Bake at 350 degrees F for 30 minutes. Meanwhile, beat egg whites, remaining 1/2 teaspoon vanilla, and a pinch of salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add maple syrup, beating until stiff peaks form.
  4. Beat one-third of marshmallow crème into egg white mixture; repeat with remaining marshmallow crème, beating until smooth (about 1 minute). Pipe or spread meringue in a decorative pattern on warm potatoes. Bake 13 to 15 more minutes or until meringue is lightly browned.

Green Bean Casserole with Fried Shallots

TOTAL TIME: 1:10
PREP: 0:45
LEVEL: Moderate
YIELD: 8 to 10 servings

Ingredients

  • 2 lb. Fresh Green Beans
  • 1 package sliced mushrooms
  • ½ Sweet onion
  • ¼ c. butter
  • 3 tbsp. all-purpose flour
  • 3 clove garlic
  • ½ c. dry white wine
  • 1½ c. half-and-half
  • ⅓ c. grated Parmesan cheese
  • 3 tbsp. grated Parmesan cheese
  • 2 tsp. Worcestershire sauce
  • ½ tsp. Kosher salt
  • ½ tsp. Freshly ground pepper
  • 3 tbsp. panko breadcrumbs
Fried Shallots
  • 4 large shallots
  • ⅓ c. all-purpose flour
  • vegetable oil

Directions

  1. Heat oven to 350 degrees F. Cook green beans in boiling salted water to cover in a Dutch oven 4 to 5 minutes or to desired degree of doneness; drain. Plunge into ice water to stop the cooking process; drain and pat dry.
  2. Sauté mushrooms and onion in melted butter in Dutch oven over medium heat 10 minutes or until golden; whisk in flour and garlic and cook, whisking constantly, 1 minute. Gradually whisk in wine and cook, whisking constantly, 1 minute. Whisk in half-and-half and cook, whisking constantly, 3 to 4 minutes or until sauce is thickened and bubbly. Remove from heat, and whisk in 1/3 cup cheese and next 3 ingredients.
  3. Fold green beans into sauce. Place in a lightly greased 2 1/2-quart baking dish. Sprinkle remaining Parmesan and panko over green bean mixture. Top with Fried Shallots.
  4. Bake at 350 degrees F for 25 to 30 minutes or until golden and bubbly. Serve immediately.
  5. For the Fried Shallots: Separate 4 large sliced shallots into rings. Toss in all-purpose flour. Pour vegetable oil to depth of 1 inch in a medium saucepan; heat to 350 degrees F. Fry shallots, in batches, 3 to 4 minutes or until crispy and just golden. Drain on paper towels; season with salt and pepper to taste.

 

Desserts:

Chocolate Brown Sugar Butter Cake with Spiced Pumpkin Frosting

TOTAL TIME: 4:00
PREP: 1:50
LEVEL: Moderate
YIELD: 10 to 12 servings

Ingredients

Chocolate Brown Sugar Butter Cake
  • 1 c. butter
  • 1¼ c. firmly packed dark brown sugar
  • 1 c. granulated sugar
  • 4 large eggs
  • 2 tbsp. unsweetened cocoa
  • ¼ c. hot water
  • ⅔ c. chocolate syrup
  • 2½ c. all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. baking soda
  • 1 container sour cream
  • ½ c. Buttermilk
  • 2 tsp. vanilla extract
Spiced Pumpkin Frosting
  • ½ c. pumpkin puree
  • ¼ c. heavy cream
  • 2 white chocolate baking bars
  • 1 tsp. pumpkin pie spice
  • 1 package cream cheese
  • ½ c. butter
  • 1 box powdered sugar
  • ½ c. lightly toasted pecans
  • ½ c. lightly toasted walnuts
  • pecan halves

Directions

  1. For the Chocolate Brown Sugar Butter Cake: Heat oven to 350 degrees F. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition.
  2. In a small bowl, stir together unsweetened cocoa and hot water until cocoa is dissolved. Stir in chocolate syrup until blended. Set aside.
  3. Stir together flour and next 3 ingredients in a medium bowl; in a separate bowl stir together 8 oz. container sour cream and next 2 ingredients. Add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed until just blended after each addition, scraping down sides of bowl as needed. Finally, stir in the cocoa mixture.
  4. Beat egg whites in a large bowl at high speed with an electric mixer until stiff peaks form. Gently stir one-third of egg whites into batter; fold in remaining egg whites.
  5. Grease (with shortening) and flour 3 (9-inch) round cake pans. Spoon batter into prepared pans. Drop pans lightly on counter to release large air bubbles.
  6. Bake at 350 degrees F for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on racks (about 1 hour).
  7. For the Spiced Pumpkin Frosting: Stir together pumpkin puree and cream in a small saucepan; cook over medium heat, stirring constantly, 3 to 4 minutes or until thoroughly heated. Remove from heat and stir in 2 (4 oz.) white chocolate bars until melted. Stir in pumpkin pie spice. Chill 2 hours or until thickened and completely cold.
  8. Beat cream cheese and butter with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Add pumpkin mixture, beating just until blended. Stir in chopped pecans and walnuts until blended. Spread frosting between layers and over top and sides of cake. Store cake in refrigerator. Garnish with pecan halves.

Salted Caramel Peanut Butter Fudge Pie

TOTAL TIME: 2:50
PREP: 0:35
LEVEL: Moderate
YIELD: 12 servings

Ingredients

  • ½ package refrigerated piecrusts
  • 1 c. butter
  • ½ c. Creamy Peanut Butter
  • 1¼ c. firmly packed brown sugar
  • 1¼ c. all-purpose flour
  • ½ c. roasted unsalted peanuts
  • 3 oz. unsweetened baking chocolate
  • ½ c. granulated sugar
  • 2 tbsp. unsweetened cocoa
  • 3 large eggs
  • 2 tsp. vanilla extract
  • ¼ tsp. salt
  • 1 jar caramel topping (such as Smucker’s)
  • ½ tsp. flaked sea salt

Directions

  1. Heat oven to 350 degrees F. Fit refrigerated piecrust into a 9-inch glass pieplate according to package directions; fold edges under, and crimp as desired.
  2. Using a fork, stir together 1/4 cup softened butter, 1/4 cup peanut butter, 1/4 cup brown sugar, and 1/2 cup flour in a bowl until crumbly; stir in peanuts. Freeze 15 minutes.
  3. Meanwhile, microwave chocolate and remaining 3/4 cup butter in a microwave-safe bowl at high 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in granulated sugar, cocoa, and remaining 1 cup brown sugar. Add eggs, one at a time, whisking just until blended after each addition. Whisk in vanilla, salt, and remaining 3/4 cup flour. Pour mixture into prepared piecrust. Crumble peanut butter mixture over top of pie. (The peanut butter mixture will extend above rim of pieplate but will not overflow when baked.)
  4. Bake at 350 degrees F for 50 to 55 minutes or until center of pie is puffed and set. Remove from oven and cool on a wire rack 20 minutes.
  5. In a small bowl, stir together caramel topping and remaining 1/4 cup peanut butter; drizzle 4 tablespoons over top of pie. Cool pie completely (about 1 hour). Sprinkle with flaked sea salt. Serve with remaining sauce.

A Rustic Menu

Main Course:

Fried Turkey

TOTAL TIME: 2:00
PREP: 1:35
LEVEL: Moderate
YIELD: 10 to 12 servings

Ingredients

  • 1½ tbsp. Kosher salt
  • 1½ tbsp. smoked paprika
  • 1½ tsp. garlic powder
  • 1½ tsp. onion powder
  • 1½ tsp. fresh ground pepper
  • 1¼ tsp. cayenne pepper
  • 1 whole fresh turkey
  • Peanut oil (about 3 gallons)

Directions

  1. Stir together first 6 ingredients. Remove giblets and neck from turkey, and discard. Drain cavity well; pat entire turkey dry with paper towels. Loosen and lift skin from turkey with fingers, without totally detaching skin; generously spread seasoning under skin. Carefully replace skin and secure with wooden picks, if desired. Sprinkle and rub remaining seasoning inside cavity and on outside of turkey. Let turkey stand at room temperature while oil heats.
  2. Meanwhile, pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350 degrees F over a medium-low flame, according to manufacturer’s instructions (about 45 minutes).
  3. Place turkey on fryer rod. Carefully and slowly lower turkey into hot oil with rod attachment.
  4. Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165 degrees F (about 3 minutes per pound plus an additional 5 minutes. Keep oil temperature between 300 degrees F and 325 degrees F). Remove turkey from oil; drain and let stand 25 minutes before slicing.

Sides:

Baked Kale Gratin

TOTAL TIME: 1:15
PREP: 0:35
LEVEL: Moderate
SERVES: 8

Ingredients

  • 1½ lb. green curly kale
  • 4 slice bacon
  • 3 tbsp. butter
  • ¼ c. shallots
  • 1 small red bell pepper
  • 3 clove garlic
  • ¼ tsp. red pepper flakes (optional)
  • 3 tbsp. flour
  • 2¾ c. half-and-half
  • 1¼ c. grated Parmesan
  • 1½ c. coarse fresh breadcrumbs
  • 2 tbsp. olive oil

Directions

  1. Heat oven to 375 degrees F. Remove tough stems from kale and chop. Steam kale in a covered large Dutch oven in 1/2 inch of water 7 to 8 minutes until wilted and tender. Remove kale and drain well.
  2. Cook bacon in Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in Dutch oven. Melt butter in drippings. Sauté shallots and next 3 ingredients 6 to 7 minutes or until tender and golden. Whisk in flour and cook, whisking constantly, 1 minute. Whisk in half-and-half. Bring to a boil; reduce heat to low and simmer 3 minutes. Remove from heat and stir in 1 cup Parmesan. Fold in kale.
  3. Spoon mixture into a lightly greased 11- x 7-inch or 2-quart baking dish. Stir together breadcrumbs, olive oil, and remaining 1/4 cup cheese; sprinkle over kale mixture.
  4. Bake at 375 degrees F for 40 minutes or until breadcrumbs are golden brown. Let stand 5 minutes before serving.

Sorghum-Glazed Sweet Potatoes

TOTAL TIME: 1:10
PREP: 0:20
LEVEL: Moderate
YIELD: 8 to 10 servings

Ingredients

  • 6 medium sweet potatoes
  • 1¼ c. fresh apple cider
  • ½ c. sorghum
  • 3 tbsp. butter
  • 2 tsp. whole-grain Dijon mustard
  • 2 tsp. apple cider vinegar
  • ½ tsp. Kosher salt
  • ½ tsp. ground cinnamon
  • ¾ c. candied or spiced pecans

Directions

  1. Heat oven to 350 degrees F. Peel potatoes, and cut into 1-inch-thick slices; arrange in a single layer in 2 lightly greased 13- x 9-inch baking dishes.
  2. Stir together cider and next 6 ingredients; pour evenly over potatoes. Cover tightly with aluminum foil.
  3. Bake at 350 degrees F for 45 minutes or until fork-tender. Uncover and bake 5 more minutes or until glaze becomes syrupy.
  4. Arrange potatoes in a shallow serving dish. Sprinkle with pecans and drizzle with sorghum glaze.

Desserts:

Apple Crostata

TOTAL TIME: 1:55
PREP: 0:45
LEVEL: Moderate
YIELD: 8 servings

Ingredients

  • 4 large Granny Smith apples (about 2 pounds)
  • 4 large Golden Delicious apples (about 2 pounds)
  • ½ c. butter
  • 1 c. brown sugar
  • l½ c. red pepper jelly (such as Braswell’s)
  • ½ tsp. ground cinnamon
  • ¾ c. dried Montmorency cherries
  • 1 package refrigerated piecrusts
  • 1 large Egg
  • 1½ tbsp. Turbinado sugar
  • 2 tbsp. pepitas

Directions

  1. Peel apples and cut into 1/2-inch-thick wedges. In a large skillet, melt butter over medium-high heat; add brown sugar and next 2 ingredients and bring to a boil. Add apples and cook, stirring often, 20 minutes or until apples are tender. Stir in dried cherries and cranberries. Remove apple mixture from skillet using a slotted spoon, and let cool. Cook remaining liquid in skillet over medium heat 10 minutes or until thickened to a syrup-like consistency.
  2. Heat oven to 425 degrees F. Unroll piecrusts, and stack on a lightly floured surface. Roll stacked piecrusts into a 15-inch circle, and place on a parchment paper-lined baking sheet. Mound apple mixture in center of piecrust leaving a 3-inch border around edges. Lift pastry edges, and pull up over apple mixture leaving a 6-inch circle of fruit showing in center; press folds gently to secure. Brush beaten egg over pastry, and sprinkle with turbinado sugar. Place the lightly greased sides of a 9-inch springform pan with clasp open around pie; close clasp.
  3. Bake at 425 degrees F on lower oven rack for 35 to 40 minutes or until golden brown. Run a knife around edges of tart to loosen. Cool on a wire rack 30 minutes; remove pan sides. Sprinkle top of tart with pepitas. Serve with reserved sauce.

 

Maple Granola Pecan Pie

TOTAL TIME: 1:35
PREP: 0:35
LEVEL: Moderate
YIELD: 8 servings

Ingredients

  • 1 c. regular oats
  • .13 tsp. ground cinnamon
  • 6 tbsp. melted butter
  • 1 c. grade B maple syrup
  • 2 tbsp. grade B maple syrup
  • 1½ c. pecan halves and pieces
  • ½ c. sweetened flaked coconut
  • ½ package refrigerated piecrusts
  • ½ c. firmly packed brown sugar
  • 2 tsp. all-purpose flour
  • ¼ tsp. salt
  • 3 large eggs
  • 2 tsp. vanilla extract

Directions

  1. Heat oven to 350 degrees F. In a small bowl, stir together oats, cinnamon, 2 tablespoons melted butter, and 2 tablespoons maple syrup until blended. Spread oat mixture on a lightly greased baking sheet. Bake 20 minutes or until oats begin to turn golden; remove from oven and stir in pecans and coconut. Bake 10 to 12 more minutes or until pecans and coconut are lightly toasted. Remove from oven and cool completely on a wire rack (about 15 minutes).
  2. Fit refrigerated piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp as desired.
  3. Whisk together brown sugar and next 2 ingredients until blended. Add eggs, vanilla, remaining 4 tablespoons melted butter, and remaining 1 cup maple syrup, whisking until blended. Spoon pecan mixture into prepared piecrust; carefully pour maple syrup mixture over pecan mixture.
  4. Bake at 350 degrees F on lower oven rack for 35 to 40 minutes or until set. Remove from oven and cool completely on a wire rack (about 1 hour).

All-American Thanksgiving Menu

Main Course:

Perfect Roast Turkey

TOTAL TIME: 4:00
PREP: 0:20
LEVEL: Moderate
YIELD: 8 servings
SERVES: 8

Ingredients

  • 1 fresh or thawed frozen turkey (neck and giblets removed)
  • salt
  • Freshly ground pepper
  • 1 medium onion
  • 1 large carrot
  • 4 tbsp. unsalted butter

Directions

  1. Preheat oven to 325 degrees F. Rinse turkey with cold water, drain well, and pat dry with paper towels. Season inside the cavity with 1 teaspoon salt and 1/2 teaspoon pepper. Stuff cavity with onion and carrot, and tie legs together using butcher’s twine.
  2. In a roasting pan fitted with a rack, place turkey breast side up. Rub butter under and over skin. Rub skin with 1 teaspoon each salt and pepper. Loosely tent turkey with heavy-duty aluminum foil.
  3. Roast turkey for 1 hour, then baste with pan juices. Roast for 1 more hour; then remove and discard foil and baste. Continue roasting, basting turkey every 30 minutes until an instant-read thermometer reaches 170 degrees F when inserted into thickest part of thigh, 3 1/2 to 4 hours total.
  4. Let turkey rest for 20 minutes, cut off butcher’s twine, and remove carrot and onion from cavity and discard. Drain any juices from cavity into roasting pan and transfer turkey to a serving platter. Serve with gravy.

Tips & Techniques

Side Dishes:

Cheese Grits and Corn Pudding

TOTAL TIME: 1:35
PREP: 0:25
LEVEL: Moderate
YIELD: 8 puddings

Ingredients

  • 1½ c. whole milk
  • salt
  • Freshly ground pepper
  • ¼ c. grits
  • ½ can Creamed Corn
  • 3 oz. aged Cheddar
  • 3 large eggs

Directions

  1. Preheat oven to 375 degrees F. In a small saucepan over medium heat, bring milk to a simmer. Add 1/2 teaspoon salt; then, stirring constantly, add grits in a slow, steady stream. Continue cooking, stirring occasionally, until grits thicken, about 25 minutes. Transfer to a large bowl and set aside to cool slightly.
  2. Meanwhile, purée corn in a food processor. Then, stir corn, Cheddar, and 2 egg yolks into grits. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large bowl and using an electric mixer, beat egg whites until stiff peaks form. Using a rubber spatula, gently fold egg whites, in thirds, into corn mixture. Divide mixture among eight 1-cup ramekins; set on a baking pan. Bake until puddings puff up, 40 to 45 minutes.

Roasted Sweet Potato Casserole with Praline

TOTAL TIME: 2:15
PREP: 0:20
LEVEL: Moderate
YIELD: 8 side-dish servings
SERVES: 8

Ingredients

  • 5 lb. sweet potatoes
  • ½ c. orange juice
  • 1½ tsp. orange zest
  • ½ c. granulated sugar
  • 3 large eggs
  • 10 tbsp. unsalted butter
  • 1½ tsp. baking powder
  • 2½ tsp. vanilla extract
  • salt
  • 2 c. chopped pecans
  • 1 c. light-brown sugar

Directions

  1. Preheat oven to 350 degrees F. Using a fork, prick sweet-potatoes all over, then roast on a baking pan until soft, about 1 hour. Let cool, then peel and discard skins. Place sweet potato flesh in a large bowl and mash until smooth. Add orange juice and zest. Stir in granulated sugar, eggs, 2 tablespoons butter, baking powder, 1 1/2 teaspoons vanilla, and 1 teaspoon salt until combined. Transfer sweet-potato mixture to a buttered 3-quart casserole dish. (At this point, the casserole can be covered and refrigerated overnight.)
  2. In a large saucepan over medium heat, combine pecans, brown sugar, 1/8 teaspoon salt, and remaining butter and vanilla and bring to a boil. Cook for 2 minutes more, then pour over sweet-potato mixture. Bake until bubbly, 40 to 45 minutes.

Marvin Woods’s Brussels Sprouts, Red Pepper, and Avocado Salad

TOTAL TIME: 0:20
PREP: 0:10
LEVEL: Easy
YIELD: 8 servings
SERVES: 8

Ingredients

  • 1 lb. Brussels sprouts
  • 1 c. navel orange juice
  • ½ c. grapeseed oil
  • ½ c. white balsamic vinegar
  • 2 tbsp. agave syrup
  • 2 small red onions
  • ¼ c. Chopped fresh cilantro
  • ½ jalapeño
  • 1 avocado
  • 2 roasted red peppers
  • salt
  • Freshly ground pepper

Directions

  1. Bring a large pot of water to a boil over high heat. Meanwhile, remove outer leaves of Brussels sprouts and discard cores. Fill a bowl with ice water. Blanch leaves in boiling water until bright green, about 40 seconds. Remove with a slotted spoon, then plunge into ice water until cool, 15 to 30 seconds. Drain leaves on paper towels and blot dry.
  2. In a medium bowl, whisk together next 7 ingredients.
  3. Place leaves, avocado, and red peppers in a serving dish. Drizzle dressing over salad. Season with salt and pepper. Toss to combine.

Potato and Celery Root Gratin

TOTAL TIME: 1:40
PREP: 0:40
LEVEL: Moderate
YIELD: 8 servings
SERVES: 8

Ingredients

  • 1¼ c. heavy cream
  • ¼ c. whole milk
  • 1 small onion
  • 2 clove garlic
  • butter
  • 1 lb. celery root
  • 1½ lb. Yukon gold potatoes
  • salt
  • Freshly ground pepper
  • 2 oz. aged Gouda cheese

Directions

  1. Preheat oven to 400 degrees F. In a medium saucepan over medium-high heat, bring heavy cream, milk, onion halves, and garlic to a boil. Remove from heat and let steep for 30 minutes.
  2. Meanwhile, using a sharp knife, peel, halve, and thinly slice celery root; cut slices in half. Peel and thinly slice potatoes. In a buttered 8-inch casserole dish, arrange a layer of celery-root slices followed by a layer of potato slices. Season with salt and pepper. Repeat.
  3. Remove onion and garlic from cream mixture and discard. Pour mixture over casserole. Cover dish with a piece of buttered aluminum foil and bake for 40 minutes.
  4. Remove foil and sprinkle casserole with Gouda. Bake until bubbly and golden, about 15 minutes. Transfer casserole to a wire rack and allow to rest 15 minutes before serving.

Green Beans with Bacon

TOTAL TIME: 0:45
PREP: 0:25
LEVEL: Easy
YIELD: 8 servings

Ingredients

  • salt
  • Freshly ground pepper
  • 2¼ lb. Fresh Green Beans
  • 4 slice bacon
  • 2 medium shallots
  • ¼ c. chopped pecans
  • 6 tbsp. white-wine vinegar
  • 1½ tbsp. sugar

Directions

  1. In a large pot over high heat, bring 2 1/2 quarts salted water to a boil. Working in batches, add green beans and cook 2 minutes per batch. Transfer to a bowl. Set aside.
  2. In a large pan over medium heat, cook bacon until crisp, about 7 minutes. Transfer to a paper-towel-lined plate; set aside. Sauté shallots for 2 minutes; add pecans and cook for 1 minute. Remove pan from heat; add vinegar and sugar, stirring until sugar dissolves.
  3. Add reserved green beans to pan; cook over low heat until heated through, about 4 minutes. Season with salt and pepper. Transfer to a dish; top with reserved bacon.

Tips & Techniques

Cracked Pepper Dinner Rolls

TOTAL TIME: 1:45
PREP: 0:30
LEVEL: Easy
YIELD: 16 rolls

Ingredients

  • 3⅓ c. all-purpose flour
  • 4 tsp. rapid-rise dry yeast
  • 2 tsp. sugar
  • salt
  • Freshly ground pepper
  • 2 large eggs
  • 4 tsp. butter

Directions

  1. In a large bowl, combine 2 2/3 cups flour, yeast, sugar, 1/4 teaspoon salt, and 2 teaspoons pepper.
  2. In a medium bowl, whisk together 1 egg and 1 egg white. Whisk in 2/3 cup warm water (120 degrees F to 130 degrees F) and butter. Using a wooden spoon, stir egg mixture into flour mixture until a soft dough forms.
  3. Sprinkle 1/3 cup flour onto a work surface. Transfer dough to surface. Sprinkle dough with remaining flour and knead until smooth and elastic, about 5 minutes. (If sticky, add another 2 to 3 tablespoons flour.) Pat dough into a ball. Place in a large bowl, cover with a clean towel, and let rise, about 20 minutes.
  4. Punch down dough. Divide into 16 equal portions, forming each into a ball (about 1 3/4 inches in diameter). Transfer balls into a buttered 16-muffin pan. Cover with lightly buttered plastic wrap and let dough rise until doubled in size, about 30 minutes.
  5. Preheat oven to 350 degrees F. In a small bowl, beat 1 1/2 teaspoons water and remaining egg yolk. Brush tops of rolls with half the egg wash. Bake until golden brown and rolls sound hollow when tapped, 20 to 25 minutes. Brush tops with remaining egg wash. Return pan to oven and bake for 5 minutes more. Transfer rolls to a wire rack to cool.

Desserts:

All-American Apple Pie

TOTAL TIME: 1:50
PREP: 0:30
LEVEL: Moderate
YIELD: 8 slices

Ingredients

  • 2⅓ c. all-purpose flour
  • 3 tbsp. all-purpose flour
  • ½ tsp. baking powder
  • ⅓ c. Vegetable shortening
  • 1 stick cold and cut into small pieces
  • 1½ tbsp. unsalted butter
  • 8 large Granny Smith apples
  • 2 tbsp. fresh lemon juice
  • ¾ c. sugar
  • ½ tbsp. sugar
  • 1 tsp. ground cinnamon

Directions

  1. In a medium bowl, combine 2 1/3 cups flour, 1/2 teaspoon salt, and baking powder. Using a pastry blender or 2 knives, cut in shortening and cold butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup boiling water, 1 tablespoon at a time, over mixture, stirring with a fork until well combined. (If dough is too dry, sprinkle in more boiling water by the teaspoon.) Divide dough into 2 pieces, 1 slightly larger than the other. Pat each into a disk, wrap tightly with plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days.
  2. Meanwhile, in a large bowl, toss apples with lemon juice, 3/4 cup sugar, 3 tablespoons flour, and cinnamon. Set aside.
  3. Preheat oven to 400 degrees F. Roll out the larger piece of dough between 2 sheets of lightly floured parchment paper to a 12-inch circle. Fit into a 9-inch deep-dish pie plate. Fill with apple mixture, arranging slices compactly. Dot apples with room temperature butter. Roll out remaining dough between 2 sheets of lightly floured parchment paper to a 10-inch circle. Moisten rim of bottom crust in pie plate with water. Drape smaller crust over apples; then trim to create a 1/2-inch overhang. Fold the top crust under the bottom crust to form a border around rim, gently pressing the 2 crusts together. Using your fingers, crimp around the edges. Using a sharp knife, cut several slits in center of top crust.
  4. Place pie on a baking pan and bake for 45 minutes. Remove pie from oven, brush top lightly with water, and sprinkle with remaining sugar. If needed, cover rim with aluminum foil to prevent over-browning. Return pie to oven and bake until crust is browned and juices are bubbling, about 10 minutes more. Transfer to a wire rack to cool. (The pie can be covered with plastic wrap and refrigerated up to 2 days.)

Pumpkin Pie with Walnut Crust

TOTAL TIME: 2:15
PREP: 0:40
LEVEL: Moderate
YIELD: 8 slices

Ingredients

  • 2 c. all-purpose flour
  • ½ c. ground walnuts
  • 3 tbsp. granulated sugar
  • salt
  • ⅔ c. Vegetable shortening
  • ½ c. dark-brown sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. freshly grated nutmeg
  • .13 tsp. ground cloves
  • 1 can pure pumpkin
  • 1 c. evaporated milk
  • 2 large eggs

Directions

  1. In a large bowl, combine flour, walnuts, granulated sugar, and 3/4 teaspoon salt. Using a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1/4 cup ice-cold water over mixture and mix gently until dough begins to come together. (If dough is too dry, add up to 2 more tablespoons water, a tablespoon at a time.) Divide dough in half, pat each half into a disk, wrap tightly with plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days.
  2. Roll out 1 disk between 2 sheets of lightly floured parchment paper to an 11-inch circle. Fit dough into a 9-inch pie plate and trim edge to fit over rim. Roll remaining dough between 2 sheets of lightly floured parchment paper, into a 10-by-4 1/2-inch rectangle; trim edges. Cut dough lengthwise into 12 quarter-inch-wide strips; discard extra dough. Braid 3 strips together. Repeat with remaining strips for a total of 4 braids; then pinch ends together to create 1 continuous braid. Moisten dough on rim of pie plate with water and gently press braid onto rim. Refrigerate piecrust until chilled, 15 to 30 minutes.
  3. Preheat oven to 425 degrees F with a rack positioned in the middle. In a large bowl and using a whisk, combine brown sugar, cinnamon, ginger, nutmeg, 1/2 teaspoon salt, and cloves. Add pumpkin, milk, and eggs and whisk for 1 minute to combine.
  4. Place chilled piecrust on a baking pan and pour in pumpkin mixture. Bake for 10 minutes, then reduce heat to 350 degrees F. Bake until pie is set, 35 more minutes. Transfer to a wire rack to cool. (The pie can be covered with plastic wrap and refrigerated up to 2 days.)

 

No-Stress Southern Thanksgiving Menu

A Family Thanksgiving Menu

Starters:

Cheese plate with nuts and dried fruits

Main Course:

Rosemary-Sage Roast Turkey

LEVEL: Moderate

Ingredients

  • 1 turkey
  • 1 bay leaf
  • 1 c. unsalted butter
  • 1 tbsp. chopped sage
  • 2 tbsp. chopped rosemary
  • 3 clove garlic
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 small yellow bell pepper
  • 1 small red bell pepper
  • 3 stalk celery
  • ½ c. white wine

Directions

  1. Heat the oven to 350 degrees F. Place the neck bone and bay leaf in a medium saucepan filled with 3 cups water. Bring to boil over medium-high heat, reduce to low, and simmer for 30 minutes. Strain and reserve the broth. Keep hot.
  2. Mix the butter, sage, rosemary, garlic, salt, and black pepper together and rub over and under the skin and inside the cavity of the turkey. Place the peppers and celery into the cavity and set the turkey on a rack fitted in a roasting pan. Roast, basting with pan drippings every 20 minutes until the internal temperature reaches 167 degrees F — about 2 hours. Remove from oven and let sit for 30 minutes.
  3. Transfer the peppers and celery from the cavity to a food processor, and puree until smooth.
  4. Remove the bird and rack, tilting to drain any pooled juices into the pan. Pour the drippings and solids from the roasting pan into a large measuring cup or bowl. Skim off any fat, reserving 2 tablespoons. Return the drippings and the solids to the pan and place over medium-high heat. Add the white wine to the pan and cook while whisking to loosen any bits from the bottom of the pan — about 2 minutes. Whisk in the broth and pepper mixture, bring to a simmer, and serve hot with the turkey.

Side Dishes:

Cornbread and Apple Dressing

LEVEL: Easy

Ingredients

  • 1 lb. sweet Italian sausage
  • 5 tbsp. unsalted butter
  • 1 c. finely chopped red bell pepper
  • 2 c. finely chopped yellow onion
  • 2 c. chopped celery
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 4 c. crumbled cornbread
  • 4 c. fresh bread crumbs
  • 2 Granny Smith apples
  • ¼ c. finely chopped fresh parsley
  • 2 tbsp. chopped fresh sage
  • 2 tsp. dried thyme
  • 1 c. low-sodium chicken broth

Directions

  1. Heat the oven to 350 degrees F. Remove the casings and crumble and brown the sausage in a large nonstick skillet over medium-high heat — about 10 minutes. Remove and set aside the sausage and reserve 1 tablespoon of fat.
  2. Melt 2 tablespoons butter with the fat, add the peppers, onions, celery, salt, and black pepper, and cook over medium-low heat until vegetables are soft — about 15 minutes.
  3. Toss in the sausage, cornbread, breadcrumbs, apples, parsley, sage, and thyme. Transfer to a 9- by 13-inch baking pan, pour the broth over the dressing, and dot with remaining butter.
  4. Bake until the dressing is heated through and golden — about 1 1/2 hours.

Cranberry Sauce

LEVEL: Easy

Ingredients

  • 1 c. sweetened cranberry juice
  • ¼ c. sugar
  • 12 oz. fresh cranberries
  • ¼ c. dried cranberries
  • 1 piece fresh ginger
  • 1 sprig fresh thyme

Directions

  1. Cook all of the ingredients in a medium saucepan until the fresh berries burst and the dried cranberries plump — about 8 minutes. Discard ginger and thyme sprig and let cool. Chill for 2 hours before serving.

Fresh Green Bean Casserole

LEVEL: Easy

Ingredients

  • 2 lb. green beans
  • 1 tbsp. olive oil
  • 6 clove garlic
  • 2 c. fresh bread crumbs
  • 2 tbsp. butter
  • 1 tsp. salt
  • 1 tsp. ground black pepper

Directions

  1. Heat oven to 400 degrees F.
  2. Fill a large bowl halfway with ice water, and set aside. Bring a large stockpot with water to a boil. Add the green beans and cook until tender — about 5 minutes. Immediately transfer beans to the ice water to cool. Strain and blot dry. Heat the olive oil in a medium skillet over medium heat. Add the garlic, and cook until soft. Remove from heat, toss in the bread crumbs, butter, salt, pepper, and the blanched beans. Transfer to a 6-cup baking dish.
  3. Bake until the beans are tender and the bread crumbs are golden — 18 to 20 minutes. Serve hot, warm, or at room temperature.

Glazed Pearl Onions and Shallots

TOTAL TIME: 1:00
COOK: 1:00
LEVEL: Moderate

Ingredients

  • 1 lb. pearl onions
  • 1½ lb. small shallots
  • 1½ tsp. salt
  • ½ tsp. ground black pepper
  • 2 tbsp. olive oil
  • 4 tbsp. fig balsamic vinegar

Directions

  1. Heat the oven to 425 degrees F. Toss the onions, shallots, salt, pepper, and olive oil together and transfer to a medium baking pan.
  2. Roast for 30 minutes, toss with 3 tablespoons vinegar, and continue to roast until onions and shallots are tender when pierced by a sharp paring knife — 30 more minutes.
  3. Transfer to a serving platter and drizzle with the remaining tablespoon balsamic vinegar. Serve warm or room temperature.

Oven-Roasted Beets

TOTAL TIME: 0:45
COOK: 0:45
LEVEL: Easy

Ingredients

  • 3½ lb. assorted medium-sized fresh beets
  • ¼ c. olive oil
  • 1 tsp. coarse sea salt, such as Maldon
  • ½ tsp. Freshly ground pepper
  • 1 tbsp. fresh lemon juice

Directions

  1. Heat the oven to 400 degrees F. Coat the beets with 2 tablespoons of the olive oil and wrap with foil.
  2. Place beets in a medium roasting pan and bake until tender when pierced with a fork – about 45 minutes.
  3. Unwrap the beets and let cool for 10 minutes. Slip off the skins with a paring knife.
  4. Cut them into quarters and toss with the remaining olive oil, salt, pepper and lemon juice.
  5. Serve warm or room temperature.

Desserts:

Pumpkin Mousse

LEVEL: Moderate
SERVES: 16

Ingredients

  • 5 large egg yolks
  • 1 c. sugar
  • 3½ c. heavy cream
  • 15 oz. Canned pumpkin
  • 2 tsp. vanilla extract
  • 1½ tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • ¼ tsp. salt
  • 2 tbsp. dark rum
  • 1 tsp. powdered gelatin
  • 3 oz. shaved dark chocolate

Directions

  1. Fill a large bowl halfway with ice water and set aside.
  2. Whisk the yolks, 3/4 cup plus 2 tablespoons sugar, and 3/4 cup cream together in a medium saucepan. Heat while stirring continuously with a rubber spatula or wooden spoon over medium-low heat, until thickened and the mixture coats the spatula — about 10 minutes. Transfer to a medium bowl and set over the ice bath. Stir to cool.
  3. Add pumpkin, vanilla, spices, and salt to the egg mixture. Stir 1 tablespoon rum and 1 teaspoon gelatin together in a small bowl. Heat the remaining tablespoon rum, and stir in to the gelatin mixture until dissolved. Gently whisk into the pumpkin mixture. Beat 1/2 cup cream to stiff peaks, and fold into pumpkin mixture. Pour into a shallow dish, cover and chill until cold and thick enough to fall from a spoon in heavy dollops — about 8 hours or up to overnight.
  4. Beat the remaining cream and sugar to stiff peaks. Alternately layer the pumpkin mousse and whipped cream in a glass serving dish. Sprinkle the chocolate shavings between top two layers. Serve chilled.

Cinnamon and Vanilla Fruit Compote

LEVEL: Easy

Ingredients

  • 1 c. dried apricots
  • 1 c. dried figs
  • ¼ c. dried cranberries
  • ¼ c. golden raisins
  • ½ c. granulated sugar
  • 1 stick cinnamon
  • 1 vanilla bean
  • 2 tbsp. lemon juice
  • 1 tsp. vanilla extract

Directions

  1. Combine the apricots, figs, cranberries, raisins, sugar, cinnamon stick, vanilla bean, and 3 cups of water in a large saucepan and bring to a simmer over medium high heat. Reduce the heat to medium low and cook uncovered until the liquid is reduced to 1 cup — about 45 minutes. Stir in the lemon juice and vanilla extract. Cool for completely before serving.

Assorted  cookies

Total Time:
1 hr 5 min
Prep:
20 min
Inactive:
30 min
Cook:
15 min
Yield:30 cookies
Level:Easy

Ingredients
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
Store cookies in a tightly sealed container for up to 5 days.
Coffee and chocolates

Creamy Sweet Coffee

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Yield: 1 serving

Ingredients

  • 6 oz. hot or cold brewed Folgers Classic Roast® Coffee
  • Ice cubes
  • 2 to 3 tablespoons Eagle Brand® Sweetened Condensed Milk

Directions

  1. POUR hot or cold coffee into large mug.
  2. STIR in ice, if desired.
  3. STIR in sweetened condensed milk to taste. Garnish as desired.

Brazilian Coffee

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Yield:  2 quarts

Ingredients

  • 1/3 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 5 cups water
  • 1 1/3 cups strong brewed Folgers Classic Roast® Coffee

Directions

  1. COMBINE cocoa, salt and cinnamon in 3-quart saucepan. Add sweetened condensed milk; mix well.
  2. SLOWLY stir in water and coffee over medium heat; heat thoroughly but do not boil. Serve warm.
  3. Brazilian coffee may be stored in refrigerator up to 5 days. Mix well and reheat before serving.

Chocolate Hazelnut Cappuccino

  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Yield:  1

Ingredients

  • 3/4 cup hot brewed Folgers® coffee
  • 2 tablespoons Jif® Chocolate Flavored Hazelnut Spread
  • Whipped cream
  • Ground cinnamon, for garnish

Directions

  1. FILL coffee mug with hot coffee. Stir in chocolate hazelnut spread. Mix until blended. Top with whipped cream and sprinkle of cinnamon, if desired.

Vanilla Affogato

  • Prep Time: 4 minutes
  • Cook Time: 1 minutes
  • Yield: 2 servings

Ingredients

  • 4 scoops vanilla ice cream or gelato
  • 1 Folgers® Coffeehouse Blend Coffee K-Cup® pod
  • Or 4 to 6 oz. brewed
  • Ground cinnamon

Directions

  1. PLACE 2 scoops ice cream or gelato into each (4 oz.) espresso cup.

  2. BREW coffee on smallest cup setting (4 to 6 oz.). Divide evenly over ice cream.

  3. SPRINKLE with cinnamon.

Hot Chocolate Mix

Directions

  1. In a 1 1/2-quart canning jar, other glass jar, or plastic canister layer ingredients in the following order: sugar, cocoa powder, milk powder, chocolate pieces, and crushed peppermint sticks.* Seal jar. Store in a cool, dry place for up to 1 month.
  2. To make Decadent Hot Chocolate: In a large saucepan combine 2 cups of the hot chocolate mix and 1 2/3 cups water. Cook and stir over medium heat until chocolate pieces are melted and mixture is heated through. If desired, top each serving with marshmallows. Makes 4 servings.

Mocha Hot Cocoa Mix

Directions

  1. In a bowl, stir together milk powder, sugar, cocoa powder, coffee crystals, and salt. Divide mixture among 5 gift bags. Sprinkle some of the chocolate pieces into each bag. Seal and store at room temperature for up to 3 months. Makes 5 (3-serving) bags

White Hot Chocolate

White Hot Chocolate

Directions

  1. Place the cinnamon, cardamom, and vanilla bean, if using, on a square of 100-percent-cotton cheesecloth. Bring up corners of cheesecloth and tie with 100-percent-cotton string.
  2. In a 3 1/2- to 4-quart slow cooker stir together the cream, milk, and baking pieces. Add spice bag. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours, stirring halfway through cooking time. Remove spice bag and stir in vanilla, if using. If desired, top servings with grated chocolate.

Raspberry Cocoa with Chocolate-Hazelnut Cream

Ingredients

  • 1cup premium unsweetened cocoa powder
  • 1/4 – 1/3cup sugar
  • 1/4teaspoon salt
  • 1/2cup hot water
  • 4cups half-and-half or light cream
  • 4cups whole milk
  • 1/3cup bittersweet chocolate pieces or 2 ounces bittersweet chocolate, chopped
  • 1/2cup raspberry liqueur
  • 1tablespoon vanilla
  • 1cup whipping cream
  • 2tablespoons chocolate-hazelnut spread
  • 2teaspoons sugar
  • fresh raspberries (optional)
  • shaved chocolate (optional)

Directions

  1. In a 3- to 4-quart slow cooker combine cocoa powder, sugar, and salt. Stir in the hot water until mixture forms a paste. Whisk in half-and-half and milk.
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. (Do not boil.) Add bittersweet chocolate, whisking until chocolate is melted.
  3. If necessary, skim “skin” from surface; discard. Serve immediately or keep warm, covered, on warm-heat setting or low-heat setting for up to 2 hours.
  4. To serve, stir in vanilla and raspberry liqueur.
  5. Meanwhile, in a chilled bowl combine whipping cream, chocolate-hazelnut spread, and 2 teaspoons sugar. Beat with an electric mixer on medium speed until soft peaks form. Pipe or spoon cream mixture onto cocoa. If desired, garnish with fresh raspberries and shaved chocolate.

 

The Macy’s Thanksgiving Day Parade 2016 guide

When is the Macy’s Thanksgiving Day Parade 2016?

The 90th Macy’s Thanksgiving Day Parade begins at 9am on Thanksgiving Day, which is Thursday, November 24, 2016.

Where can I watch the Macy’s Thanksgiving Day Parade 2016?

There are three recommended stretches or spots on the route for watching the parade: the first leg along Central Park West, Columbus Circle and, finally, along Sixth Avenue between Central Park South and 38th Street. The section from 38th Street to Herald Square and Macy’s department store is the telecast area and closed to the public. While there is limited space for viewing along the south side of 34th Street between Broadway and Seventh Avenue, the sight lines are seriously compromised by cameras, lights and scaffolding.

Central Park West: Viewing starts at 75th Street (two blocks down from the official start of the parade) and is only open to the public on the west side. Central Park is closed for invite-only grandstand seating. The parade runs along this stretch from 9 to 10:30am, so early birds who don’t mind turning up at 6am to snag a prime spot should flock here.

Columbus Circle: The Shops at Columbus Circle open at 9am on Thanksgiving Day. From the second and third floors of the mall, you’ll enjoy an elevated view of the parade streaming down Central Park West. As an added bonus you’ll also get to see the Holiday Under the Stars light display. Twofer!

Sixth Avenue: The floats and balloons reach Sixth Avenue at about 9:30am, so arrive at this 21-block portion as late as 7am and you should still find a good spot. You can get a great view anywhere from 59th to 38th Sts.

How do I get tickets to the Macy’s Thanksgiving Day Parade 2016?

You can’t! This is a non-ticketed event, and it’s totally free to watch the parade at one of the three aforementioned stretches and spots.

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