thanksgiving classic cook menu

8/8/2019 Thanksgiving Classic Cook Menu

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Our Classic Roast Turkey 3

Scott Peacocks Cranberry Relish 4

Butterhead Salad with Smoky Ranch 4

Herbed Mashed Potatoes 5

Pull-Apart Dinner Rolls 6

Sausage Stuffing 6

Sweet Potatoes with Toasted Pecans 7

Creamy Brussels Sprouts 8

Classic Pumpkin Pie 8

classic cookHOLIDAY MENU COLLECTION FOR THE

Better Homes and Gardens | Holiday Menu Collection for the Classic Cook


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classic cook

Better Homes and Gardens | Holiday Menu Collection for the Classic Cook 3

IngredIents

- to 0-pound turkey

Salt and ground black pepper (optional)

Ground black pepper (optional)

Old-Fashioned Bread Stuffing (optional) (See Recipe Center)

Vegetable oil

Turkey Pan Gravy

dIrectIons:

. Preheat oven to 5F. Rinse turkey neck and body cavities; pat dry

with paper towels. If desired, sprinkle body cavity with salt and

pepper. If desired, spoon stuffing loosely into neck and body cavities.

Skewer turkey neck skin to back of turkey.

. Tuck ends of drumsticks under band of skin across the tail or into

wire or nylon leg clamp. If there is no skin or clamp, tie drumsticks to

the tail with clean 00-percent-cotton kitchen string. Twist wing tips

under the back of turkey.

. Place turkey, breast side up, on a rack in a shallow roasting pan.

Brush with oil; sprinkle with salt and pepper. If desired, insert an

ovenproof meat thermometer into the center of an inside thigh

muscle. Thermometer should not touch bone. Cover turkey loosely

with foil.

4. Roast turkey for -4 hours. Remove foil; cut band of skin or kitchen

string between drumsticks so thighs cook evenly. Continue roasting

for 0 to 45 minutes more (60 to 75 minutes, if turkey is stuffed) or until

the meat thermometer registers 0F and the center of the stuffing (if

using) is 65F. (The juices should run clear and drumsticks should

move easily in their sockets.)

5. Remove turkey from oven. Cover loosely with foil; let stand for 5 to

0 minutes before carving. Transfer turkey to a cutting board. Carve

turkey. Serve with Turkey Pan Gravy.

Roasted Willie Bird Turkey Breast

FLAVor VArIAtIons

Gremolata Turkey with Orange Glaze: For gremolata, in a small bowl,

combine tablespoons finely chopped fresh parsley, tablespoon

minced garlic, teaspoon finely shredded lemon peel, teaspoon

vegetable oil, and a dash each of salt and ground black pepper. Prepare

turkey as directed up to placing it in the roasting pan and stoppingbefore brushing the skin with oil. Starting at the tail end of the turkey,

loosen the skin on both breasts by sliding your fingers under the skin,

being careful not to tear it. Slide your hand as far as you can toward the

other end of the turkey, separating the skin from the meat. Rub the

gremolata under the skin and over the entire breast. Brush the entire

turkey with oil; sprinkle with salt and pepper. Roast as directed.

Meanwhile, in a small bowl, combine tablespoons orange juice

concentrate, tablespoons honey, tablespoons melted butter, and

teaspoons chopped finely chopped fresh parsley. Baste the turkey

several times during the last 5 minutes of roasting with the orange

juice concentrate mixture.

Buttery Herb-Rubbed Roast Turkey: For herb-butter, in a small bowl,

combine cup softened butter; tablespoons snipped fresh thyme,basil, oregano, andor chives; and cloves garlic, minced. Prepare turkey

as directed, up to placing it in the roasting pan and stopping before

brushing the skin with oil. Starting at the tail end of the turkey, loosen

the skin on both breasts by sliding your fingers under the skin, being

careful not to tear it. Slide your hand as far as you can toward the other

end of the turkey, separating the skin from the meat. Rub about two-

thirds of the herb-butter seasoning under the skin over the breasts. Rub

the remaining herb-butter mixture over the entire turkey. If desired,

sprinkle with salt and pepper. Roast as directed.

Turkey Pan GravyIngredIents

Reduced-sodium chicken broth

Melted butter (optional)

cup all-purpose flour

Salt

Ground black pepper

dIrectIons

. Transfer roast turkey to a cutting board. Stir cup of the broth into

pan drippings in roasting pan, scraping up any browned bits from

pan. Pour drippings into a -cup glass measure. Skim and reserve fat

from drippings. If necessary, add enough melted butter to the

reserved fat to equal 4 cup. Pour the 4 cup fat into a medium

saucepan (discard any remaining fat). Add flour; whisk until

combined.

. Add enough broth to drippings in the measuring cup to equal

cups. Gradually whisk broth mixture into flour mixture in saucepan

until smooth. Cook and stir over medium heat until thickened and

bubbly. Cook and stir for minute more. Season to taste with salt and

pepper. Strain gravy into a serving bowl. Makes cups ( servings).


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IngredIents:

4 oz. fresh cranberries (6 cups)

cup full-bodied red wine or cranberry juice

cups granulated sugar

cinnamon stick

Tbsp. finely grated orange zest

dIrectIons:

. Wash cranberries; drain. Remove any spoiled berries. In a wide

nonreactive skillet combine wine, sugar, 4 tsp. salt, and cinnamon

stick. Bring to simmer, stirring to dissolve sugar; cook one minute. Addthe cranberries; cook, stirring constantly, until they begin to pop, to 5

minutes. Add orange zest; cook a few seconds longer. Remove from

heat. Cool. Remove cinnamon stick. For thicker relish, smash berries

slightly with back of spoon. Makes 6 to 0 (4-cup) servings.

. Note: Relish can be made up to week in advance. Store, covered, in

refrigerator.

nutrItIon FActs

Servings Per Recipe 4 to 5 cups Calories94, Sodium (mg) ,

Carbohydrate (g) , Total Sugar (g) , Fiber (g) , Vitamin C (DV%) 9,

Iron (DV%) , Percent Daily Values are based on a ,000 calorie diet

Scott Peacocks Cranberry Relish

IngredIents

clove garlic, peeled (about tsp.)

cup buttermilk cup mayonnaise

cup dairy sour cream

Tbsp. snipped fresh Italian (flat-leaf) parsley

Tbsp. snipped fresh chives

green onion, thinly sliced (about tbsp.)

tsp. white wine vinegar

tsp. smoked paprika

4 heads butterhead (Boston or Bibb) lettuce, torn

cup yellow pear tomatoes, halved

dIrectIons:

. For Smoky Ranch Dressing, place garlic clove on cutting board and

use side of wide knife to smash. Sprinkle teaspoon salt on garlic. Use

side of knife to mash and rub into paste. Transfer to bowl. Whisk inbuttermilk, mayonnaise, sour cream, parsley, chives, green onion,

vinegar, paprika, and 4 tsp. black pepper into garlic paste until

combined.

. Toss lettuce with tomatoes. Serve with Smoky Ranch dressing.

Serves .

nutrItIon FActs

Calories 70, Total Fat (g) 5, Saturated Fat (g) , Cholesterol (mg) 5,

Sodium (mg) 5, Carbohydrate (g) 4, Fiber (g) , Protein (g) , Vitamin C

(DV%) , Calcium (DV%) 6, Iron (DV%) 7, Percent Daily Values are based

on a ,000 calorie diet

Butterhead Salad with Smoky Ranch

Butterhead Salad with Smoky Ranch

Scott Peacocks Cranberry Relish


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classic cook


IngredIents

4 pounds round red or white potatoes

cloves garlic, minced

6 tablespoons butter

cup water

teaspoon salt

tablespoons snipped fresh parsley

tablespoons snipped fresh chives

tablespoons snipped fresh oregano

tablespoons snipped fresh thyme

tablespoons snipped fresh rosemary

cup mayonnaise

cup dairy sour cream

Half-and-half, light cream, or milk

Salt and ground white or black pepperSnipped fresh herbs (optional)

dIrectIons:

. Peel potatoes, if desired, and cut up. In a Dutch oven combine

potatoes, garlic, 4 tablespoons of the butter, the water, and salt. Bring

to boiling; reduce heat. Simmer, covered, for 0 to 5 minutes or until

tender. Stir in parsley, chives, oregano, thyme, and rosemary. Let stand

5 minutes.

. Using a potato masher, mash mixture until nearly smooth. Stir in

mayonnaise and sour cream. Add enough half-and-half (about

cup) to desired consistency. Season to taste with salt and pepper

(about teaspoon each).

. Melt remaining tablespoons butter and drizzle over potatoes.

Sprinkle with additional fresh herbs, if desired. Makes to 0 servings.

Test Kitchen Tip: The mashed potatoes can be prepared ahead of

serving time and kept warm up to hours in a slow cooker. Before

topping with butter, transfer prepared potatoes to a slow cooker, then

drizzle with butter and sprinkle with herbs. Cover and keep warm on

low-heat setting.

nutrItIon FActs

Servings Per Recipe to 0 servings Calories 69, Total Fat (g) 5,

Saturated Fat (g) 7, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g)

, Cholesterol (mg) 5, Sodium (mg) 56, Carbohydrate (g) , Total

Sugar (g) , Fiber (g) , Protein (g) 5, Vitamin C (DV%) 4, Calcium

(DV%) 6, Iron (DV%) 4, Percent Daily Values are based on a ,000

calorie diet

Herbed Mashed Potatoes


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IngredIents

cup milk

Tbsp. sugar

Tbsp. shortening

tsp. salt

pkg. active dry yeast

cup warm water (0 degrees F to 5 degrees F) egg, beaten

to cups all-purpose flour

dIrectIons:

. In small saucepan combine milk, sugar, shortening, and salt; heat to

lukewarm (0 degrees F to 5 degrees F). In large bowl dissolve

yeast in warm water. Add egg and milk mixture. Gradually stir in

enough flour to make a soft dough. Turn out onto lightly floured

surface; knead gently to minutes to make a smooth ball. (Knead in

just enough remaining flour so dough is no longer sticky.) Place in

greased bowl, turning once to grease surface. Cover and refrigerate

to 4 hours.

. Punch dough down; turn out onto a lightly floured surface; allow to

rest 0 minutes.

. To shape rolls, roll or pat dough to a 0x-inch rectangle about 4

inch thick. Cut in -x-inch strips. Lightly roll each strip and place in

a greased 5x0x-inch baking pan, leaving about inch between

each roll. Cover and let rise until nearly double in size (about 0

minutes).

4. Preheat oven to 400 degrees F. Bake to 5 minutes or until golden

and rolls sound hollow when lightly tapped. Remove from pan. Serve

warm or cool. Makes about rolls.

Test Kitchen Tip: To make rolls without chilling step: Prepare dough

through step one but instead of chilling, cover dough and let rise in a

warm place until double in size. Proceed with step .

Frozen Bread Dough Option: Thaw a -lb. loaf of frozen bread

dough. Roll or pat to 0x5-inch rectangle. Cut into -x-inch strips.

Lightly roll each strip and place almost touching in a greased 9x9x-

inch pan. Cover and let rise until nearly double in size (about 0

minutes). Preheat oven to 400 degrees F. Bake for to 5 minutes or

until golden and rolls sound hollow when lightly tapped. Remove

from pan. Serve warm or cool. Makes 0 rolls.

nutrItIon FActs

Servings Per Recipe about rolls Calories 6, Total Fat (g) , Choles-

terol (mg) 7, Sodium (mg) 7, Carbohydrate (g) , Total Sugar (g) ,

Protein (g) , Calcium (DV%) , Iron (DV%) 4, Percent Daily Values are

based on a ,000 calorie diet

Pull-Apart Dinner Rolls

IngredIents:

ounces bulk pork sausage

cup finely chopped onion ( large)

cup chopped green sweet pepper ( small)

cup chopped celery ( stalks) cup butter or margarine

5 cups dry white bread cubes (see tip)

4 cups crumbled corn bread

teaspoon poultry seasoning

1/8 teaspoon black pepper

cup chopped pecans, toasted (see tip) (optional)

to cups chicken broth

dIrectIons:

. In a large skillet brown sausage over medium heat; drain. Remove

from skillet; set aside.

. In the same skillet cook onion, sweet pepper, and celery in hot

butter over medium heat until tender; set aside.

. In a large bowl combine bread cubes and corn bread. Add cooked

sausage, onion mixture, poultry seasoning, black pepper, and, if

desired, pecans. Drizzle with enough broth to moisten (about cup),

tossing lightly to combine. Transfer to a -quart casserole. Bake,

covered, in a 5 degree oven for 0 to 45 minutes or until heated

through.

4. Or use bread mixture to stuff one 0- to -pound turkey. (See

stuffing tips.) Place any remaining stuffing in a casserole; drizzle with

enough of the remaining chicken broth (4 to cup) to make a

stuffing of desired moistness. Cover and chill until ready to bake. Bake,

covered, in a 5 degree oven alongside turkey for 40 to 45 minutes or

until heated through. (For doneness temperatures and roasting times,

see roasting chart.) Makes 0 to servings.

5. Quick Sausage Stuffing: Prepare as above, except substitute cups

corn bread stuffing mix (one -ounce package) for the 4- cupscrumbled corn bread. Reduce poultry seasoning to teaspoon; omit

the black pepper. Substitute water for the broth.

nutrItIon FActs

Calories 7, Total Fat (g) 4, Saturated Fat (g) 0, Monounsaturated

Fat (g) , Polyunsaturated Fat (g) , Cholesterol (mg) 6, Sodium (mg)

66, Carbohydrate (g) 9, Total Sugar (g) , Fiber (g) , Protein (g) ,

Vitamin C (DV%) , Calcium (DV%) 7, Iron (DV%) , Starch (d.e.) ,

High-fat Meat (d.e.) .5, Fat (d.e.) .5, Percent Daily Values are based on a

,000 calorie diet

Sausage Stuffing

Pull-Apart Dinner Rolls

Sausage Stuffing


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IngredIents

4 lb. sweet potatoes

Tbsp. olive oil

Tbsp. kosher salt

cup butter

2/3 cup whipping cream

Tbsp. pure maple syrup

tsp. ground nutmeg

tsp. kosher salt

- cups tiny marshmallows

cup pecan halves, toasted

dIrectIons:

. Heat oven to 50 degrees F. Scrub potatoes and prick with a fork.

Brush with olive oil. Sprinkle with tablespoon salt. Place potatoes in a

5x0x-inch baking pan. Roast, uncovered, for 0 to 40 minutes or

until soft. Cool until easy to handle.

. Halve potatoes; scoop out flesh and discard skin. Press through a

fine mesh sieve. Transfer to a large bowl.

. In a small saucepan combine butter and whipping cream; cook over

medium heat until mixture comes to a simmer. Fold into the sweet

potatoes along with the maple syrup, nutmeg and remaining

teaspoon salt. Transfer to a -quart baking dish.

4. Cover and chill up to 4 hours.

5. Preheat oven to 50 degrees F. Bake chilled casserole, covered, for

55 minutes, stirring once. Increase oven temperature to 450 degrees F.

Uncover and sprinkle marshmallows on potatoes. Bake, uncovered,

to 5 minutes or until marshmallows are golden brown. Sprinkle withtoasted pecans. Serve immediately. Makes (-cup) servings plus

leftovers

To serve right away: Chilling step may be omitted. Proceed through

step . Increase oven temperature to 450 degrees F. Sprinkle marsh-

mallow on potatoes. Bake, uncovered, to 5 minutes or until

marshmallows are golden brown. Sprinkle with toasted pecans.

nutrItIon FActs

Servings Per Recipe (-cup) servings + leftovers Calories 55, Total

Fat (g) 4, Saturated Fat (g) 7, Monounsaturated Fat (g) 5, Polyunsatu-

rated Fat (g) , Cholesterol (mg) , Sodium (mg) 670, Carbohydrate

(g) 0, Total Sugar (g) , Fiber (g) , Protein (g) , Vitamin C (DV%) 4,

Calcium (DV%) 4, Iron (DV%) 4, Percent Daily Values are based on a

,000 calorie diet

Sweet Potatoes with Toasted

Pecans


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classic cook


IngredIents

Nonstick cooking spray

medium onion, quartered and thinly sliced

cloves garlic, minced

Tbsp. butter

lb. Brussels sprouts, trimmed and halved, or green beans, trimmed

tsp. snipped fresh thyme or 4 tsp. dried thyme, crushed

cup reduced-sodium chicken broth cup whipping cream

tsp. ground nutmeg

cup finely shredded Parmesan cheese or Pecorino Romano cheese

tsp. salt

1/8 tsp. ground black pepper

dIrectIons:

. Preheat oven to 50 degrees F. Lightly coat a --quart oval gratin

baking dish or baking dish with nonstick cooking spray.

. In a -inch skillet cook onion and garlic in butter over medium heat

for minutes or until softened. Stir in Brussels sprouts and thyme. Cook

for 4 minutes or until onions begin to brown. Add broth. Bring to

boiling. Cook, stirring occasionally, for to 4 minutes or until broth is

nearly evaporated. Add whipping cream and nutmeg. Cook for 4

minutes or until mixture begins to thicken. Transfer to prepared bakingdish. Stir in half of the cheese, all of the salt, and pepper. Sprinkle with

remaining cheese.

. Bake, uncovered, 0 to 5 minutes or until Brussels sprouts are tender.

Makes to 0 servings.

nutrItIon FActs

Calories 9, Total Fat (g) 4, Saturated Fat (g) 9, Monounsaturated Fat

(g) 4, Polyunsaturated Fat (g) , Cholesterol (mg) 46, Sodium (mg) 79,

Carbohydrate (g) , Total Sugar (g) , Fiber (g) 5, Protein (g) 7, Vitamin A

(DV%) 0, Vitamin C (DV%) 6, Calcium (DV%) , Iron (DV%) 9, Percent

Daily Values are based on a ,000 calorie diet

Creamy Brussels Sprouts

IngredIents

recipe Pastry for Single-Crust Pie

5-ounce can pumpkin

cup sugar

teaspoon ground cinnamon

teaspoon ground ginger

teaspoon ground nutmeg

eggs, slightly beaten

cup half-and-half, light cream, or milk

dIrectIons:

. Preheat oven to 75 degrees F. Prepare and roll out Pastry for Single-

Crust Pie.

. For filling, in a medium bowl combine pumpkin, sugar, cinnamon,

ginger, and nutmeg. Add eggs. Beat lightly with a fork just until

combined. Gradually add half-and-half; stir until combined.

. Place the pastry-lined pie plate on the oven rack. Carefully pour filling

into pastry shell. To prevent overbrowning, cover edge of the pie withfoil. Bake for 5 minutes. Remove foil. Bake about 5 minutes more or

until a knife inserted near the center comes out clean. Cool on a wire

rack. Cover and refrigerate within hours.

Pastry for a Single-Crust Pie: In a medium bowl stir together -4 cups

all-purpose flour and 4 teaspoon salt. Using a pastry blender cut in

cup shortening until pieces are pea-size. Sprinkle tablespoon cold

water over part of the flour mixture; gently toss with a fork. Push

moistened dough to side of the bowl. Repeat moistening flour mixture,

using tablespoon of cold water at a time (using a total of 4 to 5

tablespoons water), until all flour mixture is moistened. Form dough in

ball. On lightly floured surface use hands to slightly flatten dough. Roll

dough from center to edges into a circle about inches in diameter. To

transfer pastry, wrap it around rolling pin. Unroll pastry into a 9-inch pie

plate. Ease pastry into plate without stretching it. Trim pastry to inchbeyond edge of pie plate. Fold under extra pastry. Crimp and form a

high edge to keep filling from bubbling over. Do not prick pastry.

nutrItIon FActs

Servings Per Recipe servings Calories 55, Total Fat (g) , Saturated

Fat (g) 4, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) ,

Cholesterol (mg) 6, Sodium (mg) 94, Carbohydrate (g) , Total Sugar

(g) 4, Fiber (g) , Protein (g) 5, Vitamin C (DV%) 4, Calcium (DV%) 5, Iron

(DV%) , Other Carbohydrates (d.e.) , Fat (d.e.) .5, Percent Daily

Values are based on a ,000 calorie diet

Classic Pumpkin Pie

Creamy Brussels Sprouts

Classic Pumpkin Pie

thanksgiving classic cook menu

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