Tabla de contenidos para Thanksgiving en Thanksgiving

HOW TO REHEAT GRAVY Spoon solidified gravy into a cool skillet and warm it over low heat. Slowly bring to a simmer, stirring frequently. Once gravy starts to simmer, whisk vigorously to help emulsify separated portions. TURKEY GRAVY Classic veggies, fresh herbs and bones from a home-cooked turkey make this heirloom gravy a keeper. At our house, we wouldn’t even think of sitting down to Thanksgiving dinner without it. —Nick Iverson, Denver, CO Prep: 30 min. • Cook: 50 min. Makes: 3½ cups 2 Tbsp. canola oilTurkey backbone, neck bone and wing tips, cut into 3-in. pieces2 medium carrots, chopped2 celery ribs, chopped1 large onion, chopped4 cups reduced-sodium chicken broth6 sprigs fresh parsley2 garlic cloves, crushed2 bay leaves1 Tbsp. whole peppercorns¼ cup cornstarch¼ cup cold water1 Tbsp. lemon juice1 Tbsp.…

SAUSAGE, KALE & SQUASH BREAD PUDDING Who said bread pudding has to be for dessert? I love to serve this for brunch or dinner, when I want something hearty and a little unusual. —Lauren McAnelly, Des Moines, IA Prep: 25 min. • Cook: 3 hours • Makes: 12 servings 1 lb. bulk spicy pork sausage1½ cups chopped sweet onion (about 1 medium)3 garlic cloves, minced½ cup white wine1 loaf sourdough bread (about 1 lb.), lightly toasted and cubed4 cups chopped fresh kale3 cups cubed peeled butternut squash1 cup shredded Gruyere or Swiss cheese1 cup chicken broth4 large eggs½ cup heavy whipping cream1 Tbsp. minced fresh thyme1 tsp. salt½ tsp. coarsely ground pepper 1. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes.…

OVERNIGHT BAKED EGGS BRUSCHETTA I like spending quality time with my guests when they stay with me for the holidays, so I rely on make-ahead recipes. Because most overnight brunch casseroles are so similar, I came up with a breakfast bruschetta for a fun change of pace. —Judi Berman-Yamada, Portland, OR Prep: 45 min. + chilling • Bake: 10 min. • Makes: 9 servings 1 tube (13.8 oz.) refrigerated pizza crust1 Tbsp. cornmeal3 Tbsp. olive oil, divided1½ cups shredded part-skim mozzarella cheese, divided¾ lb. sliced baby portobello mushrooms¾ tsp. garlic powder¾ tsp. dried rosemary, crushed½ tsp. pepper¼ tsp. salt2 cups pizza sauce1 Tbsp. white vinegar9 large eggs2 oz. fresh goat cheese, crumbled½ cup french-fried onionsMinced fresh basil 1. Preheat oven to 400°. Unroll and press dough onto bottom of a…

FIVE-CHEESE SPINACH & ARTICHOKE DIP This is the dish I am always asked to bring to events. I’ve made it for weddings, Christmas parties and more. If you don’t have a slow cooker, you can bake this in the oven at about 400° for 30 minutes or until hot and bubbly. —Noelle Myers, Grand Forks, ND Prep: 20 min. • Cook: 2½ hours • Makes: 16 servings 1 jar (12 oz.) roasted sweet red peppers1 jar (6½ oz.) marinated quartered artichoke hearts1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry8 oz. fresh mozzarella cheese, cubed1½ cups shredded Asiago cheese6 oz. cream cheese, softened and cubed1 cup crumbled feta cheese⅓ cup shredded provolone cheese⅓ cup minced fresh basil¼ cup finely chopped red onion2 Tbsp. mayonnaise2 garlic cloves, mincedAssorted crackers…

PEPPERCORN BEEF TOP LOIN ROAST A red wine sauce complements the caramelized brown sugar coating on the crust of this special-occasion roast. The down-home flavor makes it the ultimate Christmas entree. —Taste of Home Test Kitchen Prep: 30 min. • Bake: 1 hour + standing • Makes: 10 servings (1½ cups sauce) 1 beef top round roast (4 lbs.)⅓ cup packed brown sugar3 Tbsp. whole peppercorns, crushed4 garlic cloves, minced¾ tsp. salt1 large onion, finely chopped1 Tbsp. olive oil2 Tbsp. tomato paste2 tsp. Worcestershire sauce1½ cups port wine1½ cups dry red wine 1. Preheat oven to 325°. Trim fat from roast. If desired, tie roast with kitchen twine every 1½-2 in. to help beef maintain shape while cooking. In a small bowl, combine brown sugar, peppercorns, garlic and salt. Rub…

GARLIC FONTINA BREAD With its golden brown color and soft texture, this bread is a must at any family meal. It’s a modified version of a traditional white bread recipe my brother gave me. Try it as garlic bread toast for grilled sandwiches or enjoy as is. —Cindy Ryan, St. Johns, MI Prep: 30 min. + rising • Bake: 30 min. • Makes: 2 loaves (16 pieces each) 2 pkg. (¼ oz. each) active dry yeast2 cups warm water (110° to 115°)3 Tbsp. sugar2 Tbsp. shortening1 Tbsp. garlic powder2 tsp. salt5 to 5½ cups all-purpose flour1½ cups plus 2 Tbsp. shredded fontina cheese, divided1½ tsp. canola oil 1. In a large bowl, dissolve yeast in warm water. Add sugar, shortening, garlic powder, salt and 3 cups flour. Beat until smooth.…

SWEET POTATO CHEESECAKE BARS Your whole house will be filled with the aroma of pumpkin spice when you bake these wonderful bars. They may look complicated, but they’re so easy that you can whip up a batch any time. —Nancy Whitford, Edwards, NY Prep: 20 min. • Bake: 25 min. + chilling • Makes: 2 dozen 1 pkg. yellow cake mix (regular size)½ cup butter, softened1 large egg, room temperature FILLING 1 can (15 oz.) sweet potatoes, drained1 pkg. (8 oz.) cream cheese, cubed½ cup plus ¼ cup sugar, divided1 large egg1½ tsp. pumpkin pie spice1 cup sour cream¼ tsp. vanilla extract TOPPING 1¼ cups granola without raisins½ cup white baking chips¼ tsp. pumpkin pie spice 1. In a large bowl, beat cake mix, butter and egg until crumbly. Press…

JUICY ROAST TURKEY I can’t wait to serve this juicy turkey at Thanksgiving, so I make it several times a year. The aroma that wafts through the house during baking is almost as mouthwatering as the turkey dinner itself. —Terrie Herman, North Myrtle Beach, SC Prep: 20 min. + chilling • Bake: 3½ hours + standing • Makes: 12 servings ¼ cup ground mustard2 Tbsp. Worcestershire sauce2 Tbsp. olive oil½ tsp. white vinegar1 tsp. salt⅛ tsp. pepper1 turkey (10 to 12 lbs.)1 medium onion, quartered2 celery ribs, quartered lengthwiseFresh parsley sprigs2 bacon strips¼ cup butter, softened2 cups chicken broth1 cup water 1. In a small bowl, combine the first 6 ingredients. Brush over turkey. Place turkey on a platter. Cover and refrigerate at least 1 hour or overnight. 2. Preheat…

TASTE-OF-FALL SALAD My parents stayed with me at a friend’s beautiful ranch for the holidays, and I made them this impressive salad. It turned into every night’s first course! —Kristin Kossak, Bozeman, MT Takes: 25 min. • Makes: 6 servings ⅔ cup pecan halves¼ cup balsamic vinegar, dividedDash cayenne pepperDash ground cinnamon3 Tbsp. sugar, divided1 pkg. (5 oz.) spring mix salad greens¼ cup olive oil1 tsp. Dijon mustard⅛ tsp. salt1 medium pear, thinly sliced¼ cup shredded Parmesan cheese 1. In a large heavy skillet, cook pecans, 2 Tbsp. vinegar, cayenne and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 Tbsp. sugar. Cook and stir 2-4 minutes or until sugar is melted. Spread on foil to cool. 2. Place salad greens in a large bowl.…

PUMPKIN CHEESECAKE PIE For a classic autumn dessert, this pumpkin cheesecake pie is a crowd-pleaser—perfect for potlucks or the Thanksgiving table. The gingersnap crust adds a spicy-sweet touch. —Sharon Crockett, La Palma, CA Prep: 30 min. • Bake: 35 min. + chilling Makes: 10 servings 1½ cups crushed gingersnap cookies1 Tbsp. sugar¼ cup butter, melted FILLING 2 pkg. (8 oz. each) cream cheese, softened¾ cup sugar2 large eggs, lightly beaten1 can (15 oz.) solid-pack pumpkin1 tsp. ground cinnamon¼ tsp. ground ginger¼ tsp. ground nutmeg⅛ tsp. salt TOPPING 1 cup sour cream¼ cup sugar1 tsp. vanilla extractGround cinnamon, optional 1. In a small bowl, combine gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the side of a greased 9-in. deep-dish pie plate. Bake at 350° for…

AIR-FRYER TURKEY CROQUETTES I grew up in a family that looked forward to Thanksgiving leftovers. But we didn’t just reheat turkey and spuds—we took our culinary creativity to a new level with recipes like this one. Serve three per plate along with a crisp green salad for a meal to remember. —Meredith Coe, Charlottesville, VA Prep: 20 min. • Cook: 10 min./batch Makes: 6 servings 2 cups mashed potatoes (with added milk and butter)½ cup grated Parmesan cheese½ cup shredded Swiss cheese1 shallot, finely chopped2 tsp. minced fresh rosemary or½ tsp. dried rosemary, crushed1 tsp. minced fresh sage or¼ tsp. dried sage leaves½ tsp. salt¼ tsp. pepper3 cups finely chopped cooked turkey1 large egg2 Tbsp. water1¼ cups panko bread crumbsButter-flavored cooking spraySour cream, optional 1. Preheat air fryer to 350°.…