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Turkey Day Leftover Sliders
Turkey Day Leftover Sliders

Turkey Day Leftover Sliders - Friday, November 24, 2017

Makes: 12 servings

Looking for a tasty way to enjoy your Thanksgiving Day leftovers? Use them to make sliders! Our Turkey Day Leftover Sliders are easy to make and even easier to grab 'n' go. It's the perfect dinner to have after a long day of holiday shopping.

What You'll Need:
1 (12-ounce) package Hawaiian sweet rolls
3/4 cup cranberry sauce
1/2 cup mayonnaise
3/4 pound leftover sliced turkey
2 cups leftover stuffing
1/2 cup leftover turkey gravy, warmed
What To Do:
  1. Preheat oven to 375 degrees F. Coat an 8- x 8-inch baking dish with cooking spray. Slice rolls in half all at once and place bottom half in baking dish.
  2. In a small bowl, combine cranberry sauce and mayonnaise. Spread half the cranberry mixture on bottom half of rolls. Top with turkey and stuffing. Spread remaining cranberry mixture on top half of rolls, then place on top of stuffing. Cover baking dish with aluminum foil.
  3. Bake 15 to 20 minutes or until sandwich is heated through. Slice down between the rolls to make individual sliders. Dip into gravy and serve.

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Pumpkin Pie Trifle
Pumpkin Pie Trifle

Pumpkin Pie Trifle - Thursday, November 23, 2017

Serves: 8 servings

You can turn an ordinary, store-bought, pumpkin pie into a real showstopper! All you have to do is follow our recipe for Pumpkin Pie Trifle. By layering pumpkin pie with whipped topping and a special, sweet ingredient, we've created this magnificent dessert that's perfect for any last-minute holiday celebration.

What You'll Need:
1 (9-inch) cooked pumpkin pie
1 (16-ounce) container frozen whipped topping, thawed
2 tablespoons maple syrup
1/4 cup chopped walnuts (optional)
What To Do:
  1. Cut pie into 8 slices then cut each slice into thirds.  
  2. In a medium bowl, combine whipped topping and maple syrup; mix well.  
  3. Spoon one-third of the whipped topping evenly into a large serving bowl. Layer half the pie chunks, repeat with another layer of whipped topping and remaining pie chunks.  
  4. Top with remaining whipped topping and sprinkle with walnuts, if desired. Serve or refrigerate until ready to serve. 

 

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Classic Pan Gravy
Classic Pan Gravy

Classic Pan Gravy - Wednesday, November 22, 2017

Makes: 4 servings

Homemade gravy for the holidays is a must! And our easy holiday recipe for Classic Pan Gravy, will beat store-bought by a mile. Drizzle this one over your turkey and creamy mashed potatoes with pride.

What You'll Need:
Pan drippings from roasted turkey
1/2 cup all-purpose flour
3 to 4 cups chicken broth
What To Do:
  1. Remove cooked turkey from roasting pan. Pour pan drippings into a 4-cup measuring cup and skim off 1/2 cup of the fat (the clear oily liquid) that rises to the top.  
  2. Pour the 1/2 cup fat into a saucepan and whisk in flour. Cook over medium heat until bubbly, stirring constantly.  
  3. Skim off and discard any additional fat from the drippings in the measuring cup and add enough chicken broth to make 4 cups of liquid total.  
  4. Pour drippings mixture into saucepan and continue cooking gravy until it boils and thickens, stirring constantly.

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Mashed Potato Casserole
Mashed Potato Casserole

Mashed Potato Casserole - Tuesday, November 21, 2017

Serves: 6 servings

Mashed potatoes always offer stick-to-your-ribs comfort, and our Mashed Potato Casserole is a new twist on a family favorite side dish recipe. This potato casserole is extra-rich and creamy thanks to the addition of cream cheese. Your spuds will never be duds if you make 'em this way!

What You'll Need:
4 pounds potatoes, peeled and cut into chunks
1 (8-ounce) package cream cheese, softened
2 tablespoons finely chopped onion
2 eggs
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon black pepper
1 cup French-fried onions
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 2-quart casserole dish with cooking spray.  
  2. Place potatoes in a soup pot, add just enough water to cover them, and bring to a boil over high heat. Reduce heat to medium and cook 15 to 20 minutes or until fork-tender; drain.  
  3. In a large bowl, with an electric mixer on medium speed, beat potatoes and cream cheese until smooth. Add onion, eggs, flour, salt, and pepper, and continue to beat until well blended. Spoon into casserole dish.  
  4. Bake 30 minutes, sprinkle with French-fried onions, and cook 5 to 10 more minutes or until heated through and golden.

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Herb Butter Roasted Turkey
Herb Butter Roasted Turkey

Herb Butter Roasted Turkey - Monday, November 20, 2017

Serves: 12 servings

They'll be asking for more turkey once they get a taste of this extra-juicy and buttery rich Herb Butter Roasted Turkey. The trick is in stuffing your seasoned butter under the skin and slathering it on top, too! This Thanksgiving turkey recipe is truly ready to be the star of this year's feast.

What You'll Need:
1 (12- to 14-pound) turkey, thawed if frozen
3/4 cup (1-1/2 sticks) butter, softened
2 tablespoons vegetable oil
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
4 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon black pepper
1 onion, cut into quarters
1 stalk celery, cut into 2-inch chunks
What To Do:
  1. Preheat oven to 425 degrees F. Remove giblets and neck from turkey. Rinse turkey with cold water, pat dry, and place in roasting pan.
  2. In a medium bowl, combine butter, oil, lemon juice, parsley, garlic, salt, and pepper; mix well.
  3. Loosen skin from turkey breast by placing your hand between breast and skin, being careful not to tear skin. Rub 1/4 of butter mixture underneath skin. Rub remaining mixture on outside of turkey. Place onion and celery in cavity. Tuck legs under skin or tie with string to secure.
  4. Roast turkey 30 minutes, reduce heat to 325 degrees, and cook 1-1/2 hours. When turkey is golden, cover with foil and continue roasting about 1 hour, or until thermometer reaches 165 degrees in thickest part of thigh, basting with herbed butter every 30 minutes.

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Melting Sweet Potatoes
Melting Sweet Potatoes

Melting Sweet Potatoes - Friday, November 17, 2017

Serves: 6 servings

If you're new to the world of "melting potatoes," then you're in for a real treat! Melting potatoes are potatoes that are crispy on the outside and melty-delicious on the inside. We used sweet potatoes in this recipe to make a version that's perfect for Thanksgiving. Our Melting Sweet Potatoes feature a maple glaze and a pecan topping for extra goodness.

What You'll Need:
3 pounds sweet potatoes, peeled and cut into 1/2-inch slices
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup apple cider
1/2 cup maple syrup
1/2 cup chopped pecans
What To Do:
  1. Preheat oven to 450 degrees F.
  2. In a large bowl, combine potatoes, butter, cinnamon, and salt; toss until evenly coated. Place on baking sheets in a single layer. Bake 15 minutes, then turn potatoes over and bake 10 more minutes.
  3. Pour apple cider evenly over potatoes and continue to bake 10 minutes or until golden brown and fork-tender.
  4. Meanwhile, in a small saucepan over low heat, combine syrup and pecans; heat 5 to 7 minutes or until warmed. Serve maple glaze over potatoes.

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Ooey-Gooey Pecan Squares
Ooey-Gooey Pecan Squares

Ooey-Gooey Pecan Squares - Thursday, November 16, 2017

Yields: 18 servings

When Thanksgiving dinner has you feeling too stuffed to eat a whole slice of pecan pie, these Ooey-Gooey Pecan Squares are absolutely perfect. They have all the yumminess of a pecan pie, but they're easier to make, serve, and portion into smaller pieces, if needed. Everyone will love how ooey-gooey-good these are!

What You'll Need:
2 1/4 cups all-purpose flour, divided
1/2 cup granulated sugar
1 1/2 sticks cold butter, cut into small chunks
3/4 cup light brown sugar
1 1/2 cups light corn syrup
4 eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups coarsely chopped pecans
What To Do:
  1. Preheat oven to 325 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a medium bowl, combine 1-3/4 cups flour, the granulated sugar, and butter; mix well until mixture forms coarse crumbs. Press crumbs evenly into bottom of baking dish. Bake 20 minutes.
  3. Meanwhile, in a large bowl, mix brown sugar and remaining 1/2 cup flour. Add corn syrup, eggs, vanilla, and salt; whisk until thoroughly combined. Let stand until crust is baked.
  4. Stir in pecans and pour evenly over crust. Bake an additional 40 to 45 minutes or until set in center. Let cool, then cut into squares and serve.

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Lemon-Garlic Green Beans
Lemon-Garlic Green Beans

Lemon-Garlic Green Beans - Wednesday, November 15, 2017

Serves: 6 servings

These fresh-tasting green beans are easy enough for a weeknight, but special enough to serve during the holidays. You just can't beat the bright flavor combo of lemon and garlic. Plus, we love how these Lemon-Garlic Green Beans take just about 15 minutes to make! Quick, easy, and delicious - it doesn't get any better than that.

What You'll Need:
1 1/2 pounds fresh green beans, ends trimmed
3 tablespoons butter
2 tablespoons lemon juice
2 cloves garlic, thinly sliced
1 tablespoon capers
1/4 teaspoon salt
1/4 teaspoon black pepper
What To Do:
  1. Place green beans in a soup pot and cover with water. Bring to a boil over high heat, and boil 6 to 8 minutes or until crisp-tender; drain well.
  2. In the same pot over medium heat, melt butter. Stir in remaining ingredients including green beans and heat 5 minutes or until heated through.

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Old World Slow Cooker Stuffing
Old World Slow Cooker Stuffing

Old World Slow Cooker Stuffing - Tuesday, November 14, 2017

Serves: 10 servings

One way to save oven space during the holidays is to use your slow cooker, which is why we came up with this tasty recipe for Old World Slow Cooker Stuffing. This homemade stuffing is simple to put together and features an old-fashioned taste that's always welcome during the holidays (or any day for that matter!). Give this vegetable-packed stuffing a try this holiday season!

What You'll Need:
4 cups cubed herb-seasoned stuffing
4 cups crushed herb-seasoned stuffing
2 carrots, peeled and finely diced
2 cups sliced mushrooms
3/4 cup chopped onion
3/4 cup chopped celery
1 1/2 sticks butter, melted
3 cups hot chicken broth
What To Do:
  1. In a large bowl, combine all ingredients; toss gently to mix. Place in a 5-quart or larger slow cooker.
  2. Cook on low 3 to 3-1/2 hours or until heated through and edges are crispy.

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Pumpkin Dinner Rolls
Pumpkin Dinner Rolls

Pumpkin Dinner Rolls - Monday, November 13, 2017

Makes: 24 servings

These Pumpkin Dinner Rolls are too cute to pass up! And the best part is, they're super simple to make - anyone can do it! These are a great choice for a holiday dinner spread or anytime you want to add a little fall fun to your meal. Just don't forget to set them out with the homemade pumpkin spice butter, since the butter really adds an extra-special taste to these.

What You'll Need:
24 frozen Parker House rolls, thawed, but still cold (see Note)
12 pretzel sticks, cut in half
 
PUMPKIN SPICE BUTTER
1 stick butter, softened
1 tablespoon sugar
1 teaspoon pumpkin pie spice
What To Do:
  1. Coat baking sheets with cooking spray. Shape each roll into a ball and place on baking sheet; flatten slightly.
  2. Using kitchen shears or a sharp knife, make 6 to 8 equally distanced cuts about 1/2-inch deep around roll. Using the handle of a wooden spoon, poke a hole in center of each roll. Cover with plastic wrap and allow to rise 1 hour or until doubled in side. Remove plastic wrap and press pretzel piece into center of each roll.
  3. Preheat oven to 375 degrees F. Bake 15 to 18 minutes, or until golden brown.
  4. Meanwhile, in a small bowl, combine Pumpkin Spice Butter ingredients; mix well. Serve rolls warm with Pumpkin Spice Butter.

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