By Lillyan Baker
Instead of the same, old turkey and gravy act, give your guests a Thanksgiving to remember with these recipes that add a holiday twist. No need to dust off old cookbooks, with the scroll of your mouse, your entire Thanksgiving meal is already planned out. From the cranberry sauce to pumpkin pie, enjoy this Thanksgiving meal that will be the hit of your holidays!
Twist up your Thanksgiving with these delicious recipes:
- Apple cider-brined turkey
- Savory herby gravy
- Artichoke parmesan sourdough stuffing
- Roasted brussels sprouts and apples
- Rosemary mashed sweet potatoes with shallots
- Double cranberry-apple sauce
- Spiced pumpkin chiffon pie
Something To Be Thankful For
Apple Cider-Brined Turkey
Yield: 12 servings Brine: 8 c apple cider 2/3 c kosher salt 2/3 c sugar 1 Tbsp black peppercorns, coarsely crushed 1 Tbsp whole allspice, coarsely crushed 8 (1/8-inch-thick) slices peeled fresh ginger 6 whole cloves 2 bay leaves 1 (12-lb.) fresh or frozen turkey, thawed 2 oranges, quartered 6 c ice Remaining ingredients: 4 garlic cloves 4 sage leaves 4 thyme sprigs 4 parsley sprigs 1 onion, quartered 1 (14-oz.) can fat-free, less-sodium chicken broth 2 Tbsp unsalted butter, melted and divided 1 tsp freshly ground black pepper, divided 1/2 tsp salt, divided1. To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
2. Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
3. Preheat oven to 500º.
4. Remove turkey from bags, and discard brine, orange quarters and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string.
5. Place garlic, sage, thyme, parsley, onion and broth in the bottom of a roasting pan.
Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 Tbsp butter; sprinkle with 1/2 tsp pepper and 1/4 tsp salt.
6. Bake at 500º for 30 minutes. Reduce oven temperature to 350º.
Remove turkey from oven.
7. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 Tbsp butter; sprinkle with 1/2 tsp pepper and 1/4 tsp salt. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.)
8. Remove turkey from oven; let stand 20 minutes. Reserve pan drippings for Savory Herb Gravy.
Savory Herb Gravy
Yield: 2 1/2 cups 2 tsp vegetable oil Reserved turkey neck and giblets 4 c water 6 black peppercorns 4 parsley sprigs 2 thyme sprigs 1 yellow onion, unpeeled and quartered 1 carrot, cut into 2-inch pieces 1 celery stalk, cut into 2-inch pieces 1 bay leaf Reserved turkey drippings 3 Tbsp all-purpose flour 1/2 tsp salt 1/4 tsp freshly ground black pepper1. Heat oil in a large saucepan over medium-high heat. Add turkey neck and giblets; cook 5 minutes, browning on all sides. Add water and next 7 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer until liquid is reduced to about 2 1/2 cups (about 1 hour).
2. Strain through a colander over a bowl, reserving cooking liquid and turkey neck. Discard remaining solids. Chill cooking liquid completely. Skim fat from surface, and discard. Remove meat from neck; finely chop meat. Discard neck bone. Add neck meat to cooking liquid.
3. Strain the reserved turkey drippings through a colander over a shallow bowl; discard solids. Place strained drippings in freezer for 20 minutes. Skim fat from surface; discard.
4. Place flour in a medium saucepan; add 1/4 cup cooking liquid, stirring with a whisk until smooth. Add remaining cooking liquid, turkey drippings, salt and pepper; bring to a boil, stirring frequently. Reduce heat; simmer 5 minutes or until slightly thickened.
Spice Up Your Stuffing!
Artichoke Parmesan Sourdough Stuffing
Yield: Serves 12 1 lb. mushrooms, rinsed, ends trimmed, and sliced 1 Tbsp butter 2 onions (3/4 lb. total), chopped 1 c chopped celery 2 Tbsp minced garlic About 2 c reduced-sodium chicken broth 1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes 2 jars (6 oz. each) marinated artichoke hearts, drained, chopped 1 c freshly grated parmesan cheese 1 1/2 tsp poultry seasoning 1 1/2 tsp minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary Salt and freshly ground black pepper 1 large egg1. In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.
2. Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.
3. Preheat oven to 325° to 350° (use temperature turkey requires). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes.
Add a Bounce to Your Brussels Sprouts!
Roasted Brussels Sprouts and Apples
Yield: 2 servings 1/2 c diced apple 8 oz. Brussels sprouts, trimmed, quartered 2 Tbsp apple cider 2 tsp olive oil 1 tsp minced fresh thyme 1/4 tsp salt 1/8 tsp freshly ground black pepper1. Preheat oven to 375°.
2. Combine apple and Brussels sprouts in an 11 x 7–inch baking dish. Add apple cider, olive oil, minced fresh thyme, salt and freshly ground black pepper; toss well. Bake at 375° for 25 minutes or until sprouts are tender.
Give Your Guests A Meal to Remember!
Rosemary Mashed Sweet Potatoes with Shallots
Yield: 6 servings 2 Tbsp plus 2 teaspoons extra-virgin olive oil, divided 3/4 c thinly sliced shallots (about 2 large) 2 tsp brown sugar 2 lb. sweet potatoes, peeled, diced 1 Tbsp finely chopped fresh rosemary 1/2 tsp coarse sea salt 1/4 tsp black pepper1. Heat 2 tablespoons oil in a medium skillet over low heat. Add shallots to pan, and cook for 5 minutes, stirring occasionally. Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally.
2. Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain. Place potatoes in a large bowl; beat with a mixer at medium speed until smooth. Add rosemary, salt, and pepper; beat until blended. Spoon into a bowl; top with shallots and drizzle with remaining 2 teaspoons oil.
Craze Up Your Cranberry Sauce!
Double Cranberry-Apple Sauce
Yield: Makes about 5 cups 6 large Granny Smith apples, peeled, diced 1 (12-oz.) package fresh cranberries 1 small lemon, sliced, seeded 1 c granulated sugar 1/2 c water 3/4 c sweetened dried cranberries1.Stir together first 5 ingredients in a large saucepan; bring to a boil over medium-high heat, stirring often. Reduce heat; simmer, stirring often, 15 minutes or until cranberries pop and mixture starts to thicken.
2. Remove from heat, and stir in sweetened dried cranberries. Cool. Cover and chill until ready to serve.
Save The Best For Last!
Spiced Pumpkin Chiffon Pie
Yield: 10 servings All-Purpose Light Piecrust dough Cooking spray 1 1/4 c canned pumpkin 1/2 c packed brown sugar 3/4 tsp ground cinnamon 1/2 tsp grated lemon rind 1/4 tsp salt 1/8 tsp ground nutmeg 2 large egg yolks 2/3 c evaporated low-fat milk 1 envelope unflavored gelatin 1/4 c fresh orange juice 2 large egg whites 1/8 tsp cream of tartar 5 Tbsp granulated sugar, divided 3 Tbsp water 1/2 c heavy whipping cream 1/2 oz. shaved bittersweet chocolate1. Preheat oven to 400°.
2. Remove 2 sheets of plastic from All-Purpose Light Piecrust dough. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove top sheets of plastic wrap. Fold edges under; flute. Pierce bottom and sides of dough with a fork; freeze 10 minutes. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 25 minutes or until browned. Remove weights and foil. Cool completely on a wire rack.
3. Combine pumpkin and next 6 ingredients (through egg yolks) in a medium saucepan, stirring with a whisk. Stir in milk; bring to a boil. Reduce heat, and simmer 4 minutes or until slightly thick, stirring frequently. Remove from heat.
Sprinkle gelatin over orange juice in a small microwave-safe bowl; let stand 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture into pumpkin mixture. Cool.
4. Place 2 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until frothy. Gradually add 1 beat with a mixer at high speed until frothy. Gradually add 1 tablespoon granulated sugar, beating until soft peaks form.
Combine remaining 1/4 cup granulated sugar and 3 tablespoons water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into pumpkin mixture; gently fold in remaining egg white mixture. Pour into cooled crust. Refrigerate 4 hours or until set.
5. Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Spread evenly over pie; top with chocolate. Cut into wedges.
All recipes from MyRecipes.com.
