November
A Tale of Two Turkeys Spice-rubbed or butter-basted, Thanksgiving turkeys that wow
Spectacular Sides A dozen fixin’s that may steal the show
Sweet on Sweet Potatoes Savory or sweet, serve the South’s favorite spud a myriad of ways
The South’s Most Storied Pies Any way you slice it, we’ve got the perfect pie for your holiday table
In Praise of Pecans Cookbook author Virginia Willis shares memories of gathering, cracking, and cooking with the South’s favorite tree nut
Best of What’s Left Soups and sandwiches brought to you by the Thanksgiving bird
SL COOKING SCHOOL Plate Your Turkey Like a Pro Presentation tips for the holiday meal’s main attraction
A Tale of Two Turkeys
WHETHER YOU CHOOSE TO FLAVOR YOUR BIRD WITH OUR SWEET-AND-SPICY DRY RUB OR AROMATIC HERB BUTTER, THIS WILL BE THE CENTERPIECE OF YOUR THANKSGIVING FEAST
ROASTED HERB TURKEY AND GRAVY
3 Tbsp. salted butter
2½ Tbsp. kosher salt
1 Tbsp. dried thyme
2 tsp. dried sage
2 tsp. black pepper
1 tsp. dried fennel seeds, lightly crushed
1 (12-lb.) fresh whole turkey
2 Tbsp. canola oil
4 cups coarsely chopped yellow onions (about 3 onions)
3 cups coarsely chopped carrots (about 7 carrots)
2 cups coarsely chopped celery (about 5 stalks)
2 bay leaves
3 cups water
Turkey Gravy (recipe at right)
1. Melt butter in a small skillet over medium. Add salt, thyme, sage, pepper, and fennel seeds; cook, stirring often, until fragrant, about 1 minute. Remove from pan, and cool completely, about 10 minutes. Reserve 1 tablespoon of butter mixture.
2. Remove giblets and neck from turkey; reserve for another use. Pat turkey dry, and remove excess skin. Starting from neck, loosen and lift skin from turkey without completely detaching it. Spread butter mixture remaining in bowl evenly under skin. Carefully replace skin. Drizzle skin with oil, and rub with reserved 1 tablespoon butter mixture. Tie ends of legs together with kitchen twine; tuck wing tips under. Let stand at room temperature for 1 hour, or refrigerate 12 to 24 hours. (If refrigerated, let turkey stand at room temperature 1 hour before cooking.)
3. Preheat oven to 375°F. Place onions, carrots, celery, and bay leaves in bottom of a roasting pan; add a roasting rack. Coat rack with cooking spray. Place turkey on rack, and transfer to oven. Add water to pan. Bake in preheated oven until a meat thermometer inserted in thickest portion of thigh registers 165°F, about 1 hour and 45 minutes, rotating pan halfway (on same rack) after 55 minutes. Remove turkey from oven, and let stand at least 30 minutes.
Turkey Gravy
Transfer drippings and vegetables from roasting pan to a medium saucepan; add 3 ½ cups chicken broth. Bring to a boil over high. Reduce heat to medium, and simmer 20 minutes. Pour mixture through a wire-mesh strainer into a bowl, pressing on vegetables to extract juices. Discard vegetables. Return broth mixture to saucepan. Whisk together ¼ cup all-purpose flour and an additional ½ cup chicken broth in a small bowl; whisk into broth mixture. Bring to a boil over high; boil until reduced to about 4 cups, about 20 minutes. Serve turkey with 2 cups gravy, and reserve remaining 2 cups gravy for another use.
SERVES 8 (serving size: 10 oz. meat, about ¼ cup gravy) ACTIVE 45 min. TOTAL 4 hours
Roasted Herb Turkey and Gravy
Thanksgiving traditionalists, this turkey is for you. For crisp, golden skin and juicy meat, we coated this beautiful bird with an aromatic infused butter made with sage, thyme, and fennel seeds. And for the best gravy, we added onions, carrots, and celery to the roasting pan.
SWEET-AND-SPICY ROAST TURKEY
3 Tbsp. kosher salt
2 Tbsp. light brown sugar
1 Tbsp. onion powder
1 Tbsp. paprika
2 tsp. ground ginger
2 tsp. dry mustard
¾ tsp. cayenne pepper
1 (12-lb.) fresh whole turkey
3 Tbsp. canola oil, divided
2 Tbsp. honey
1 Tbsp. hot sauce
3 cups water
1. Stir together salt, brown sugar, onion powder, paprika, ginger, dry mustard, and cayenne pepper in a small bowl. Reserve 2 tablespoons of salt mixture.
2. Remove giblets and neck from turkey; reserve for another use. Pat turkey dry, and remove excess skin. Starting from neck, loosen and lift skin from turkey without completely detaching it. Spread remaining salt mixture evenly under skin. Carefully replace skin. Drizzle skin with 2 tablespoons of the oil, and rub with reserved 2 tablespoons salt mixture. Tie ends of legs together with kitchen twine; tuck wing tips under. Let stand at room temperature 1 hour, or refrigerate 12 to 24 hours. (If refrigerated, let turkey stand at room temperature for 1 hour before cooking.)
3. Stir together honey, hot sauce, and remaining 1 tablespoon oil in a small bowl until well blended.
4. Preheat oven to 375°F. Place rack in a roasting pan; coat rack with cooking spray. Place turkey on rack, and transfer to oven. Add 3 cups water to pan. Bake in preheated oven 1 hour and 10 minutes. Rotate pan halfway (on same rack), brush with half of honey mixture, and continue baking until a meat thermometer inserted in thickest portion of thigh registers 165°F, about 25 more minutes. Remove turkey from oven, and brush with remaining honey mixture. Let stand at least 30 minutes.
Note: You may skip brushing the turkey with honey mixture when you rotate it if the turkey is already dark. Just brush the mixture on at the end.
SERVES 8 (serving size: 10 oz. turkey) ACTIVE 20 min. TOTAL 3 hours, 25 min.
Sweet-and-Spicy Roast Turkey
GO BOLD with a turkey that’s packed with heat—and a touch of sweetness. We dry-brined this bird with a fragrant spice rub and then roasted it with a honey-hot sauce glaze. This recipe might be a surprising new addition to your holiday table, but we think it will earn a repeat invitation.
Spectacular Sides
OF COURSE THE TURKEY IS THE MAIN EVENT, BUT EVERYONE KNOWS THE SIDES MAKE IT A MEMORABLE FEAST. COUNT ON THESE 12 DISHES TO STEAL THIS YEAR’S SHOW
BRUSSELS SPROUTS WITH CORNBREAD CROUTONS
Toasty brown-butter croutons make simple roasted Brussels sprouts holiday- worthy fare.
2 lb. Brussels sprouts, trimmed and halved
1½ Tbsp. olive oil
1 tsp. kosher salt
¼ tsp. black pepper
2 cups cubed day-old cornbread (½-inch cubes)
¼ cup salted butter
1 shallot, minced
1 Tbsp. fresh thyme leaves
1. Preheat oven to 425ºF. Toss together first 4 ingredients in a large bowl; divide evenly between 2 rimmed baking sheets. Bake in preheated oven until golden brown, about 20 minutes. Reduce oven temperature to 350°F.
2. Spread cornbread cubes evenly on a baking sheet; bake at 350°F until browned and crispy, about 15 minutes.
3. Cook butter, stirring constantly, in a medium skillet over medium until foaming. Add shallot and thyme; cook, stirring often, 1 minute. Drizzle butter mixture over toasted cornbread. Arrange Brussels sprouts in a serving dish; top with cornbread mixture.
SERVES 8 to 10 (serving size: ¾ cup) ACTIVE 5 min. TOTAL 40 min.
SKILLET SQUASH BLOSSOM
The best part of this showstopping dish is the caramelized edges.
1 (1½-lb.) butternut squash, peeled, halved lengthwise, seeds removed
3 center-cut bacon slices
½ cup diced yellow onion
2 Tbsp. olive oil
1 Tbsp. chopped fresh thyme
2 tsp. kosher salt
½ tsp. black pepper
4 tsp. pure maple syrup, divided
1. Preheat oven to 400°F. Place squash, cut side down, in an 8-inch square baking dish; fill with 1 inch of water. Cover with plastic wrap, and microwave on HIGH 5 minutes. Thinly slice squash, and place in a large bowl.
2. Heat a 10-inch cast-iron skillet over medium. Cook bacon 5 minutes. Increase heat to medium-high, and cook until golden brown. Remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Reduce heat to medium; add onion to skillet, and cook until translucent, about 2 minutes. Stir in oil, thyme, salt, pepper, and 2 teaspoons of the maple syrup. Add mixture to squash slices; toss to combine.
3. Starting at the outer edge of the same skillet, arrange squash slices in slightly overlapping concentric circles to form a flower shape. Bake in preheated oven until squash is tender and edges begin to crisp, about 40 minutes. Drizzle with remaining 2 teaspoons maple syrup. Top with bacon.
SERVES 8 (serving size: ½ cup) ACTIVE 10 min. TOTAL 50 min.
HONEY-GLAZED SPICED CARROTS
Spiced carrots will soon be your family’s most requested Thanksgiving side.
4 Tbsp. unsalted butter, melted
3 Tbsp. honey
1 Tbsp. light brown sugar
1½ tsp. kosher salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. black pepper
2 lb. small carrots, peeled and trimmed
1 Tbsp. thinly sliced fresh chives
1. Preheat oven to 400°F. Stir together first 7 ingredients in a small bowl; reserve 2 tablespoons of mixture. Pour remaining butter mixture over carrots; toss to combine. Spread in a single layer on 2 baking sheets; bake in preheated oven 30 minutes.
2. Toss roasted carrots with reserved 2 tablespoons butter mixture; transfer to a serving platter. Sprinkle with chives.
SERVES 8 (serving size: about ¾ cup) ACTIVE 5 min. TOTAL 35 min.
SLOW-COOKER GREEN BEANS
This recipe frees up precious stove-top space and reminds us of the traditional green beans our grandmothers used to make.
8 thick-cut bacon slices, divided
1 large yellow onion, sliced
2 lb. fresh green beans, trimmed
¼ cup reduced-sodium chicken broth
2½ tsp. kosher salt
1 tsp. black pepper
4 thyme sprigs
1. Cut 6 of the bacon slices into ½-inch pieces. Cook, stirring often, in a large skillet over medium-high until crispy, about 8 minutes. Transfer to a plate lined with paper towels to drain; reserve drippings in skillet. Crumble cooked bacon, and set aside. Add onion to skillet; cook, stirring occasionally, until just tender, about 3 minutes. Stir in green beans; cook, stirring often, 2 minutes.
2. Transfer green bean mixture to a 5-quart slow cooker. Stir in broth, salt, pepper, thyme sprigs, and 2 uncooked bacon slices. Cover and cook on HIGH until beans are tender, about 3 hours. Discard bacon and thyme; top with crumbled cooked bacon.
SERVES 8 (serving size: 1 cup) ACTIVE 20 min. TOTAL 3 hours, 20 min.
ROOT VEGETABLE GRATIN
Assemble layers of veggies and cheese a day ahead to save on Turkey Day prep.
1 large rutabaga, peeled and cut into ⅛-inch-thick slices
2 large russet potatoes, peeled and cut into ⅛-inch-thick slices
3 large parsnips, peeled and cut into ⅛-inch-thick slices
1½ tsp. kosher salt
1½ cups heavy cream, divided
8 oz. Gruyère cheese, shredded (about 2 cups), divided
1. Preheat oven to 400°F. Toss together rutabaga, potatoes, parsnips, salt, and ¾ cup of the cream in a large bowl. Spread one-third of the mixture evenly in a lightly greased 11- x 7-inch baking dish; top with ¾ cup of the Gruyère. Layer one-third of the rutabaga mixture, ¾ cup of the Gruyère, and remaining rutabaga mixture and ¾ cup cream. Top with remaining ½ cup Gruyère.
2. Cover loosely with aluminum foil. Bake in preheated oven 45 minutes. Uncover and bake until vegetables are tender and cheese is golden brown, 20 to 25 minutes. Transfer to a wire rack; cool 5 minutes.
SERVES 8 (serving size: 1 cup) ACTIVE 30 min. TOTAL 1 hour, 40 min.
CORNBREAD DRESSING WITH KALE AND BACON
Bacon adds smoky richness, and oven-baked kale makes a crispy topping.
1½ cups (about 6 3/8 oz.) stone-ground yellow cornmeal
¼ cup all-purpose flour
2 tsp. granulated sugar
1 tsp. baking powder
1 tsp. baking soda
3 tsp. kosher salt, divided
1¾ cups buttermilk
5 large eggs
2 Tbsp. unsalted butter
1 cup (8 oz.) melted unsalted butter, divided
8 thick-cut bacon slices, cut into 1-inch pieces
½ cup chopped celery (about 2 stalks)
1 medium-size yellow onion, chopped
2 garlic cloves, chopped
2 bunches Lacinato kale, stems removed, chopped
1 Tbsp. chopped fresh thyme
1 tsp. black pepper
3 ½ cups reduced-sodium chicken broth, divided
1. Place a 10-inch cast-iron skillet in oven; preheat oven to 450°F. (Do not remove skillet.) Heat skillet 7 minutes.
2. Meanwhile, stir together the first 5 ingredients and 1 teaspoon of the salt in a large bowl. Whisk together buttermilk and 2 eggs in a medium bowl.
3. Remove skillet from oven, and add 2 tablespoons butter to skillet. Return to oven. Stir buttermilk mixture into cornmeal mixture until just combined. Stir in ½ cup of the melted butter. Pour mixture into hot buttered skillet; return to oven. Bake until golden brown and cornbread pulls away from sides of skillet, 18 to 20 minutes. Transfer skillet to wire rack; cool 15 minutes. Crumble cornbread into a large bowl. Set aside. Reduce oven temperature to 400°F.
4. Cook bacon in a large skillet over medium-high until crispy, 8 to 10 minutes. Transfer to a plate lined with paper towels to drain; reserve 3 tablespoons drippings in skillet. Add celery and onion to skillet; cook, stirring occasionally, until tender, about 8 minutes. Stir in garlic; cook 30 seconds. Add kale, thyme, pepper, and remaining 2 teaspoons salt; cook, stirring often, until kale is crisp-tender, 8 to 10 minutes. Add ½ cup of the broth; cook, stirring, until evaporated.
5. Add kale mixture, bacon, and remaining 3 cups broth to cornbread mixture in bowl; gently stir to combine. Beat 3 eggs. Add beaten eggs and remaining ½ cup melted butter to cornbread mixture; gently stir to combine. Spoon mixture into a greased 13- x 9-inch baking dish. Bake at 400°F until golden brown, 35 to 40 minutes.
SERVES 8 (serving size: 1¼ cups) ACTIVE 30 min. TOTAL 2 hours, 5 min.
HERBED WILD RICE DRESSING
Wild rice, apples, and walnuts combine to make a dressing full of flavor and crunch.
5 sourdough or white bread slices, cut into ½-inch cubes (about 3 cups)
2 Tbsp. unsalted butter, melted
2 Tbsp. extra-virgin olive oil
1 cup chopped celery (about 3 stalks)
1 medium-size red onion, diced
2 Honeycrisp or Fuji apples, diced
4 cups cooked wild rice
1 cup toasted walnuts, roughly chopped
2 Tbsp. chopped fresh flat-leaf parsley
1 Tbsp. chopped fresh sage
1 Tbsp. fresh lemon juice
2 tsp. kosher salt
½ tsp. black pepper
¼ cup firmly packed fresh flat-leaf parsley leaves
1. Preheat oven to 400°F. Toss bread cubes with melted butter in a medium bowl. Spread on a baking sheet, and bake until crispy and lightly browned, 5 to 8 minutes.
2. Heat oil in a skillet over medium-high. Add celery and onion; cook, stirring occasionally, until tender, about 8 minutes. Add apples; cook, stirring occasionally, until apples are crisp-tender and browned, 5 to 7 minutes. Stir in toasted bread cubes, rice, walnuts, chopped parsley, chopped sage, lemon juice, salt, and pepper. Cook until heated through, about 3 minutes. Spoon onto a serving platter. Top with parsley leaves.
SERVES 10 (serving size: 1 cup) ACTIVE 15 min. TOTAL 40 min.
CORNBREAD DRESSING WITH SAUSAGE AND FENNEL
Use your favorite store-bought cornbread to make this crispy, golden dressing.
6 cups cubed day-old cornbread (about 15 oz.)
1 lb. fresh mild Italian sausage, casings removed
1 fennel bulb, chopped
6 Tbsp. unsalted butter, divided
3 tsp. kosher salt, divided
1½ tsp. black pepper, divided
1½ cups chopped yellow onion (about 1 large onion)
1 cup chopped celery (about 3 stalks)
4 garlic cloves, minced
1 Honeycrisp apple, chopped
1 Tbsp. chopped fresh thyme
2½ cups chicken broth
3 large eggs
2 tsp. pure maple syrup
1. Spread cubed cornbread on 2 rimmed baking sheets. Place in oven, and preheat to 400°F. Bake until cornbread is golden brown, about 15 minutes after oven preheats.
2. Heat a large nonstick skillet over high. Cook sausage, stirring occasionally, until browned, about 6 minutes. Transfer sausage to a large bowl, reserving drippings in skillet. Add fennel, 1 tablespoon of the butter, ½ teaspoon of the salt, and ¼ teaspoon of the pepper to skillet. Reduce heat to medium-high; cook, stirring occasionally, until fennel is tender and slightly browned, about 8 minutes. Add fennel to bowl with sausage.
3. Add onion, celery, garlic, 1 tablespoon of the butter, ½ teaspoon of the salt, and ¼ teaspoon of the pepper to skillet; cook, stirring occasionally, until tender, 12 to 15 minutes. Add to bowl with fennel and sausage. Add apple, thyme, and 1 tablespoon of the butter to skillet; cook, stirring often, until apples are slightly browned, 8 to 10 minutes. Add apple mixture and toasted cornbread to sausage mixture in bowl.
4. Whisk together chicken broth, eggs, and remaining 2 teaspoons salt and 1 teaspoon pepper. Pour over cornbread mixture in bowl, and toss gently to combine. Let stand 10 minutes.
5. Grease a 13- x 9-inch baking dish with 1 tablespoon of the butter. Spread cornbread mixture in prepared dish. Cover with aluminum foil, and bake in preheated oven 30 minutes. Remove foil; dot dressing with remaining 2 tablespoons butter. Return to oven; bake until golden brown, 25 minutes. Drizzle with maple syrup before serving.
SERVES 8 to 10 (serving size: 1 cup) ACTIVE 30 min. TOTAL 1 hour, 45 min.
CLASSIC BREAD DRESSING
Though cornbread dressing reigns supreme in the South, we love this sourdough version too.
1 Tbsp. olive oil
2 Tbsp. unsalted butter
2 cups sliced celery (about 6 stalks)
3 leeks, white parts only, thinly sliced
3 garlic cloves, chopped
1½ Tbsp. chopped fresh thyme
1½ tsp. kosher salt
1 tsp. black pepper
2 cups reduced-sodium chicken broth, divided
9 cups cubed sourdough bread (about 16 oz.), toasted
¼ cup (2 oz.) melted unsalted butter
3 large eggs, lightly beaten
1 Tbsp. chopped fresh flat-leaf parsley
1. Preheat oven to 375°F. Heat oil and 2 tablespoons butter in a large nonstick skillet over high until butter melts. Stir in celery and leeks; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook, stirring, 1 minute. Add thyme, salt, pepper, and ½ cup of the broth; cook, stirring, 1 minute.
2. Combine celery mixture and bread cubes in a large bowl. Add melted butter, eggs, and remaining 1½ cups broth; stir to combine.
3. Spoon mixture into a lightly greased 11- x 7-inch baking dish; let stand 15 minutes. Bake in preheated oven until golden brown, 40 to 45 minutes. Sprinkle with parsley.
SERVES 8 (serving size: 1¼ cups) ACTIVE 22 min. TOTAL 1 hour, 22 min.
YEAST ROLLS
½ cup warm water
1 (¼-oz.) envelope active dry yeast
¼ tsp. granulated sugar
1 cup warm (110°F) milk
¼ cup honey
1 large egg, beaten
½ cup (4 oz.) plus 3 Tbsp. melted salted butter, divided
1½ tsp. kosher salt
4 cups (about 17 oz.) all-purpose flour
1. Combine warm water, yeast, and sugar in a small bowl; let stand until mixture bubbles, about 5 minutes.
2. Beat warm milk, honey, egg, and ½ cup of the melted butter with a heavy-duty electric stand mixer on medium speed until well blended. Add yeast mixture and salt; beat until combined. With mixer running, gradually add flour until well combined.
3. Transfer dough to a bowl coated with cooking spray. Cover with plastic wrap, and chill 8 hours or overnight.
4. Lightly grease 2 (12-cup) muffin pans. Place chilled dough on a lightly floured surface; punch down dough into an 8-inch circle. Cut dough into quarters. Cut each quarter into 4 wedges; roll each wedge into an 8-inch-long rope. Starting at end, roll each rope into a spiral shape, and place in a prepared muffin cup. Cover pans with plastic wrap; let rise in a warm (80°F to 85°F) place, free from drafts, 45 minutes.
5. Preheat oven to 400°F. Brush rolls with 2 tablespoons of the melted butter; bake in preheated oven until golden brown, 15 to 18 minutes. Cool on a wire rack. Brush with remaining 1 tablespoon melted butter.
SERVES 16 (serving size: 1 roll) ACTIVE 20 min. TOTAL 9 hours, 20 min., including 8 hours chilling
GOAT CHEESE MASHED POTATOES
4 lb. russet potatoes, peeled and cubed
8 oz. goat cheese (about 2 cups)
1 cup heavy cream
½ cup (8 oz.) salted butter
2 tsp. kosher salt
½ tsp. black pepper
1 Tbsp. chopped fresh chives
1. Place potatoes in a saucepan with cold water to cover by 1 inch. Bring to a boil over high; reduce heat to medium, and cook about 15 minutes.
2. Drain potatoes, and return to saucepan. Add goat cheese, cream, butter, salt, and pepper; using a potato masher, mash to combine. Top servings with chives.
SERVES 8 to 10 (serving size: 1 cup) ACTIVE 30 min. TOTAL 30 min.
SMASHED BABY RED POTATOES
2 lb. baby red potatoes
4 rosemary sprigs
3 garlic cloves, smashed
¼ cup plus ½ tsp. kosher salt, divided
¼ cup extra-virgin olive oil, divided
2 Tbsp. unsalted butter, melted
1 Tbsp. chopped fresh flat-leaf parsley
2 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
1 garlic clove, minced
¼ tsp. black pepper
1. Preheat oven to 425°F. Place potatoes, rosemary sprigs, smashed garlic, ¼ cup of the salt, and water to cover in a saucepan. Bring to a boil over high; reduce to medium, and simmer until potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain; discard rosemary sprigs and garlic.
2. Brush a rimmed baking sheet with 2 tablespoons of the oil. Arrange potatoes on prepared baking sheet. Using the heel of your hand, lightly crush potatoes until they are about ½ inch thick. Brush with 1 tablespoon of the oil. Bake in preheated oven until golden brown and crisp, 25 minutes.
3. Stir together butter, chopped parsley, thyme, rosemary, minced garlic, pepper, and remaining 1 tablespoon oil and ½ teaspoon salt. Brush mixture over potatoes, and serve.
SERVES 8 (serving size: ¾ cup) ACTIVE 10 min. TOTAL 45 min.
Sweet on Sweet Potatoes
APRIL MCGREGER, THE DAUGHTER AND SISTER OF MISSISSIPPI SWEET POTATO FARMERS, SHARES HER BEST RECIPES FOR THIS IN-SEASON SOUTHERN STAPLE
I WAS BORN IN Vardaman, Mississippi, the self-proclaimed “Sweet Potato Capital of the World.” Since my current home state of North Carolina grows far more sweet potatoes—about as much as Mississippi and the other top-producing states of California and Louisiana combined—it seems that Vardaman should consider relinquishing this title. Locals maintain, however, that what they lack in quantity, they make up for in quality. In fact, one Vardaman farmer recently reported that visiting farmers from North Carolina State University went home with Mason jars filled with soil to decipher the secret to the silky sweet taste and the smoother, tighter skin of Vardaman sweet potatoes.
It’s true that sweet potatoes are about the only thing happening in my hometown of about 1,300 people. In Vardaman, sweet potatoes are not just an iconic Southern food but a network of ties to community, economics, and identity. The annual Sweet Potato Festival, held on the first Saturday in November, kicks off a weeklong celebration of the harvest with cooking contests, tasting booths with everything from sweet potato sausage balls to sweet potato bonbons, and, in true Southern fashion, a Sweet Potato Queen.
In my family, we do not limit sweet potatoes to the usual Thanksgiving pie and casserole. Our Sunday roasts are cooked with them too. Our biscuits are often orange. We do not eat carrot cake so much as sweet potato cake.
Trust me, then, when I say that sweet potatoes can be prepared in countless ways. They’re best when roasted low and slow, which allows ample time for the starches to be converted to sugars that bubble and caramelize. Follow my grandmother’s lead and bake as many as your oven will hold; then freeze or refrigerate them, and save and savor these leftovers for later.
Brown butter sweet potato pie
Browning the butter with spices lends a deep, nutty flavor to this Southern classic.
1 (14.1-oz.) pkg. refrigerated piecrusts
½ cup (4 oz.) unsalted butter
1 cinnamon stick
2 whole cloves
4 cups mashed roasted sweet potatoes
1 (14-oz.) can sweetened condensed milk
1 cup granulated sugar
4 large eggs, beaten
2 tsp. vanilla extract
2 tsp. fresh lemon juice
½ tsp. kosher salt
1. Preheat oven to 350°F. Fit each piecrust into a 9-inch pie pan. Prick the bottoms of the piecrusts several times with a fork. Line piecrusts with parchment paper, and fill with pie weights or dried beans. Bake in preheated oven until slightly golden, about 15 minutes. Remove weights and parchment, and cool completely, about 1 hour.
2. Preheat oven to 350°F. Melt butter in a small saucepan over medium. Add cinnamon stick and cloves; cook, stirring occasionally, until foam subsides and butter begins to darken and smell fragrant, 3 to 4 minutes. Remove from heat, and pour through a fine wire-mesh strainer over a bowl. Discard cinnamon stick and cloves.
3. Beat brown butter, sweet potatoes, condensed milk, sugar, eggs, vanilla, lemon juice, and salt with an electric mixer at medium speed until light and fluffy, 2 to 3 minutes. Divide mixture evenly between 2 piecrusts. Bake on middle rack in preheated oven until filling is slightly puffed and set, about 45 minutes. (If the crust gets too dark, loosely cover with aluminum foil.) Cool at least 1 hour before serving.
Note: If your sweet potatoes are at all stringy—which can happen sometimes, especially with larger sweet potatoes—you will need to pass them through a food mill or sieve.
MAKES 2 (9-inch) pies ACTIVE 15 min. TOTAL 3 hours, 15 min.
SWEET POTATO AND CHORIZO SAUSAGE BITES
In my hometown, you’ll find a local twist on sausage balls, the ubiquitous Southern nibble. Sweet potato farmers’ wives often mix a bit of roasted sweet potato into the dough. I’ve switched out breakfast sausage for peppery Mexican-style chorizo.
1 lb. fresh Mexican chorizo sausage, casings removed
2¼ cups all-purpose baking mix (such as Bisquick)
1 (8-oz.) pkg. preshredded extra-sharp Cheddar cheese
½ cup chilled mashed roasted sweet potato
⅛ tsp. ground cinnamon
⅛ tsp. kosher salt
6 Tbsp. plum jam or scuppernong jelly
2 Tbsp. Dijon mustard
1. Preheat oven to 350°F. Lightly grease a baking sheet.
2. Stir together sausage, baking mix, cheese, mashed sweet potato, cinnamon, and salt in a large bowl. Roll into 48 (1½-inch) balls, and place about 1 inch apart on prepared baking sheet. Bake in preheated oven until sausage balls are cooked through and deep golden brown, about 20 minutes.
3. Stir together jelly and mustard in a small bowl until well blended. (If your jelly is too stiff to blend, microwave mixture at HIGH in 15-second increments until soft enough to stir.) Serve with sausage balls.
Note: Sausage balls can be frozen on baking sheet and transferred to zip-top plastic freezer bags for storage. Bake from frozen. (You may need to add 1 or 2 minutes to baking time.)
SERVES 12 (serving size: 4 sausage balls) ACTIVE 20 min. TOTAL 1 hour, 20 min.
TWICE-COOKED SWEET POTATOES WITH CITRUS AND HONEY
Tamari, a darker, richer soy sauce, is optional in this recipe, but its savory flavor makes the dish more interesting.
4 medium-size sweet potatoes, unpeeled
2 Tbsp. olive oil
1 tsp. black pepper
2½ tsp. kosher salt, divided
4 Tbsp. salted butter, softened
2 Tbsp. heavy cream
1 tsp. orange zest
½ vanilla bean, split lengthwise, seeds scraped and reserved (or ½ tsp. vanilla extract)
2 Tbsp. honey, divided
1 tsp. tamari (optional)
2 large eggs
Freshly grated nutmeg
1. Prick the sweet potatoes in a few places with a fork. Rub all over with the oil; sprinkle with pepper and 2 teaspoons of the salt. Place potatoes on a baking sheet lined with parchment paper or aluminum foil in a cold oven. Set oven temperature to 350°F, and bake sweet potatoes until the potato flesh has pulled away from the skins and potatoes are completely soft, 1 to 1½ hours. Remove potatoes from the oven, and cool 15 minutes. Increase oven temperature to 400°F.
2. Cut sweet potatoes in half lengthwise. Carefully scoop pulp into a bowl, leaving shells with ¼ inch of flesh intact. Place 6 shells in a single layer in a 13- x 9-inch baking dish; discard remaining 2 shells.
3. Process sweet potato pulp, butter, cream, orange zest, vanilla bean seeds, 1 tablespoon of the honey, remaining ½ teaspoon salt, and, if desired, tamari until smooth, about 1 minute. Add eggs, and process until blended, about 1 minute. Spoon filling into reserved skins.
4. Bake sweet potatoes at 400°F until filling is puffed and golden brown, 30 to 35 minutes. Drizzle sweet potatoes with remaining 1 tablespoon honey and a very light dusting of freshly grated nutmeg, and serve.
SERVES 6 (serving size: 1 potato boat) ACTIVE 15 min. TOTAL 2 hours
SWEET POTATO BREAD WITH BUTTERMILK-LIME ICING
Try this spicy treat as an alternative to pumpkin bread. Serve it unadorned for everyday or topped with this tangy icing for something extra special.
BREAD
Salted butter, for greasing pan
1¾ cups (about 7 oz.) self-rising flour
1½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground ginger
½ tsp. baking powder
⅛ tsp. ground cloves
½ tsp. kosher salt
1⅓ cups packed light brown sugar
1 cup mashed roasted sweet potato
¾ cup vegetable oil
1 tsp. vanilla extract
3 large eggs, at room temperature
ICING
2½ cups (about 8½ oz.) sifted powdered sugar
2 Tbsp. buttermilk
1 Tbsp. fresh lime juice
½ tsp. vanilla extract
Pinch of kosher salt
Lime zest
1. Prepare the Bread: Preheat oven to 350°F. Grease a 9-inch loaf pan with butter, and set aside. Combine flour, cinnamon, nutmeg, ginger, baking powder, cloves, and ½ teaspoon salt in a large bowl. Whisk together brown sugar, sweet potato, oil, and 1 teaspoon vanilla in a separate bowl until well blended. Add eggs, 1 at a time, to brown sugar mixture, whisking to combine after each addition. Slowly add brown sugar mixture to flour mixture, whisking constantly until well combined.
2. Transfer batter to prepared loaf pan. Bake on middle rack in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour. Remove bread from oven; cool in pan on a wire rack 15 minutes.
3. Prepare the Icing: Whisk together powdered sugar, buttermilk, lime juice, ½ teaspoon vanilla, and pinch of salt in a medium bowl until smooth.
4. Remove bread from pan, and cool on wire rack. Drizzle bread with icing while bread is still warm. Top with zest.
SERVES 16 (serving size: 1 slice) ACTIVE 20 min. TOTAL 1 hour, 20 min.
SWEET POTATO-GINGER SCONES
In my years running a bakery stand at the Carrboro, North Carolina, farmers’ market, customers clamored for the tender, apricot-hued scones studded with chunks of candied ginger. You can freeze the unbaked scones and bake them directly from the freezer; just add a few minutes to the baking time.
5 cups (about 1 lb., 5 ¼ oz.) all-purpose flour, plus more for baking sheet
⅔ cup granulated sugar
1½ Tbsp. baking powder
1 tsp. kosher salt
⅛ tsp. grated whole nutmeg
5/8 tsp. ground cardamom, divided
1½ cups (12 oz.) very cold unsalted butter, cut into ½-inch pieces
½ cup chopped crystallized ginger
2 tsp. lemon zest
1 cup chilled mashed roasted sweet potato
¾ cup cold buttermilk
¼ cup plus 2 Tbsp. heavy cream, divided
¼ cup turbinado sugar
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Sift together flour, sugar, baking powder, salt, nutmeg, and ½ teaspoon of the cardamom. Add butter; cut into the flour mixture with a pastry blender or a fork until butter pieces are the size of corn kernels. Stir in ginger and zest. Stir together sweet potatoes, buttermilk, and ¼ cup of the cream in a small bowl. Make a well in the center of the flour mixture; place sweet potato mixture in well. Working quickly, stir until dough just comes together.
3. Sprinkle prepared baking sheet liberally with flour. Place dough on parchment, and divide dough in half. With floured hands, shape each dough half into a circle between 6 and 7 inches in diameter and about 1 inch thick. Brush circles evenly with remaining 2 tablespoons cream. Stir together turbinado sugar and remaining ⅛ teaspoon cardamom in a small bowl, and sprinkle evenly over dough circles. Run a bread knife or bench scraper under cold water, and cut each circle into 8 wedges (like cutting a pie). Carefully pull wedges away from the center to separate them by about ¾ inch. (Don’t worry about any excess flour on your parchment paper.)
4. Bake on middle rack in preheated oven until golden brown and almost cooked through, about 30 minutes. Transfer baking sheet to lowest oven rack; bake until bottoms of scones are fully cooked, about 5 minutes. Serve warm or at room temperature.
MAKES 16 scones (serving size: 1 scone) ACTIVE 20 min. TOTAL 55 min.
The South’s Most Storied Pies
THE ROOTS OF OUR LOVE FOR ALL THINGS PIE RUN DEEP IN THE SOUTH AS THESE LUSCIOUS RECIPES PROVE
GREEN TOMATO MINCEMEAT PIE
MINCEMEAT FILLING
2 lb. Granny Smith apples (about 4 medium), peeled and chopped (about 5 ¼ cups)
1½ lb. green tomatoes (about 3 medium), seeded and diced
1 (6-oz.) pkg. sweetened dried cranberries
¼ cup bourbon
2 Tbsp. orange zest(from 3 small oranges)
1 Tbsp. apple pie spice
1½ cups granulated sugar
½ tsp. salt
¾ cup chopped pecans, toasted
CRUST
3 cups (about 12 ¾ oz.) all-purpose flour
1 Tbsp. granulated sugar
1 tsp. salt
½ cup (4 oz.) cold salted butter, cubed
½ cup cold shortening, cubed
8 to 10 Tbsp. ice water
1 large egg, lightly beaten
Bourbon-Pecan Ice Cream
1. Prepare the Mincemeat Filling: Bring apples, tomatoes, cranberries, bourbon, zest, apple pie spice, 1½ cups sugar, and ½ teaspoon salt to a boil in a 4-quart heavy saucepan over medium-high, stirring often. Reduce heat to medium, and cook, stirring often, until thickened, 30 to 35 minutes. Remove from heat, and cool completely, about 1 hour. Stir in pecans. (Mixture can be made and chilled up to 3 days ahead without pecans. Stir in toasted pecans just before spooning mincemeat into piecrust.)
2. Prepare the Crust: Stir together flour, 1 tablespoon sugar, and 1 teaspoon salt in a large bowl. Using a pastry blender, cut butter and shortening cubes into flour mixture until mixture resembles small peas. Using a fork, gradually stir in 8 tablespoons ice water, stirring until dry ingredients are moistened and dough begins to form a ball and pulls away from sides of bowl, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Turn dough out onto a work surface; divide in half. Shape and flatten each dough half into a disk. Wrap each in plastic wrap, and chill 1 to 24 hours.
3. Preheat oven to 350°F. Unwrap 1 chilled dough disk, and place on a lightly floured surface. Let dough stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 13-inch circle. Fit dough into a 9-inch glass pie plate. Spoon Mincemeat Filling into piecrust. Brush edge of piecrust with some of the beaten egg.
4. Unwrap remaining chilled dough disk, and place on a lightly floured surface. Sprinkle dough with flour, and roll into a 12-inch circle. Leaving a 3-inch border around edges, cut out and remove leaf shapes from middle of dough circle using a small (about 1½-inch) maple leaf-shaped cutter. Brush top crust with some of the beaten egg, and carefully place over Mincemeat Filling. Press edges of bottom and top crusts together to seal, and trim excess even with rim of pie plate. Make small diagonal cuts into dough around piecrust edge at ½-inch intervals, making small tabs. Gently place every other tab on adjacent tab so that it slightly overlaps. Brush leaf cutouts with remaining beaten egg, and place decoratively on top of piecrust (as shown on page 281). Place pie on a rimmed baking sheet.
5. Bake in preheated oven on bottom oven rack until crust is golden brown and juices are bubbling, 1 hour and 20 minutes to 1 hour and 30 minutes, shielding with aluminum foil to prevent excessive browning, if necessary, and rotating pie halfway (on same rack) after 40 minutes. Transfer to a wire rack, and cool completely, about 3 hours. Serve with Bourbon-Pecan Ice Cream.
SERVES 8 (serving size: 1 slice, ½ cup ice cream) ACTIVE 1 hour, 15 min. TOTAL 7 hours, 55 min.
Bourbon-Pecan Ice Cream
Stir together 2 pints softened home-style vanilla ice cream, 1 cup chopped toasted pecans, and ¼ cup bourbon until blended. Freeze 4 hours.
SERVES 8 (serving size: about ½ cup) ACTIVE 5 min. TOTAL 4 hours, 5 min.
GERMAN CHOCOLATE-PECAN PIE
CRUST
1½ cups (about 6 3/8 oz.) all-purpose flour
½ Tbsp. granulated sugar
½ tsp. salt
¼ cup cold salted butter, cubed
¼ cup cold shortening, cubed
4 to 5 Tbsp. ice water
CHOCOLATE FILLING
1 (4-oz.) German’s sweet chocolate baking bar, coarsely chopped
½ cup (4 oz.) salted butter
¾ cup granulated sugar
3 Tbsp. all-purpose flour
⅛ tsp. salt
2 large eggs
1 (5-oz.) can evaporated milk
1 tsp. vanilla extract
COCONUT-PECAN FILLING
½ cup packed light brown sugar
½ cup dark corn syrup
¼ cup salted butter, melted
2 large eggs
1 tsp. vanilla extract
2 cups pecan halves and pieces, lightly toasted
⅔ cup sweetened flaked coconut
CHOCOLATE-COVERED PECANS
¾ cup milk chocolate chips
35 toasted pecan halves
1. Prepare the Crust: Stir together 1½ cups flour, ½ tablespoon granulated sugar, and ½ teaspoon salt in a large bowl. Using a pastry blender, cut butter and shortening cubes into flour mixture until mixture resembles small peas. Using a fork, gradually stir in 4 tablespoons ice water, stirring until dry ingredients are moistened and dough begins to form a ball and pulls away from sides of bowl, adding up to 1 more tablespoon of water, if necessary. Turn dough out onto a work surface; shape and flatten into a disk. Wrap in plastic wrap, and chill 1 to 24 hours.
2. Preheat oven to 425°F. Unwrap chilled dough disk, and place on a lightly floured surface. Let dough stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 13-inch circle. Fit dough into a 9-inch glass pie plate. Trim dough, leaving ½-inch overhang; fold edges under, and crimp. Prick bottom and sides 8 to 10 times with a fork. Freeze 20 minutes. Line piecrust with parchment paper, and fill with pie weights or dried beans. Bake in preheated oven 14 minutes. Remove weights and parchment paper, and bake until crust has lost its raw dough sheen, 5 to 7 minutes. Transfer to a wire rack, and cool completely, about 30 minutes. Reduce oven temperature to 350°F.
3. Prepare the Chocolate Filling: Microwave German’s sweet chocolate and ½ cup butter in a microwave-safe bowl on HIGH until melted and smooth, 1 to 1½ minutes, stirring at 30-second intervals. Whisk in ¾ cup granulated sugar, 3 tablespoons flour, and ⅛ teaspoon salt. Add 2 eggs, 1 at a time, whisking just until blended after each addition. Whisk in evaporated milk and 1 teaspoon vanilla until blended. Pour chocolate filling into prepared piecrust. Shield edges with aluminum foil to prevent excessive browning, and place on a rimmed baking sheet. Bake at 350°F for 30 minutes. (Pie will be partially baked.)
4. Prepare the Coconut-Pecan Filling: Whisk together brown sugar, corn syrup, ¼ cup melted butter, 2 eggs, and 1 teaspoon vanilla until blended. Stir in pecans and coconut. Beginning at the outer edges of the partially baked chocolate filling, carefully spoon coconut-pecan filling over chocolate filling, and immediately return pie to oven. Bake until crust is golden and center is set, 35 to 40 minutes, shielding edges with aluminum foil to prevent excessive browning, if necessary. Cool pie completely on a wire rack, about 3 hours.
5. Prepare the Chocolate-Covered Pecans: Microwave chocolate chips in a small microwave-safe bowl on HIGH until melted, 30 to 45 seconds, stirring until smooth. Dip the lower half of each pecan into the melted chocolate, allowing excess chocolate to drip back into bowl, and place on a parchment paper-lined baking sheet. Chill until chocolate is firm, about 30 minutes. Arrange Chocolate-Covered Pecans decoratively around outer edge of pie. (You may have some left over.)
SERVES 8 (serving size: 1 slice) ACTIVE 25 min. TOTAL 6 hours, 50 min.
MAPLE PEANUT PIE
CRUST
3 cups (about 12 ¾ oz.) all-purpose flour
1 Tbsp. granulated sugar
1 tsp. salt
½ cup (4 oz.) cold salted butter, cubed
½ cup cold shortening, cubed
8 to 10 Tbsp. ice water
1 large egg, lightly beaten
PEANUT FILLING
½ cup packed light brown sugar
2 tsp. all-purpose flour
¼ tsp. salt
1 cup Grade B pure maple syrup
½ cup creamy peanut butter
2 tsp. vanilla extract
½ cup (4 oz.) salted butter, melted
3 large eggs
1½ cups coarsely chopped, lightly salted dry roasted peanuts
Flaky sea salt (optional)
1. Prepare the Crust: Stir together 3 cups flour, 1 tablespoon sugar, and 1 teaspoon salt in a large bowl. Using a pastry blender, cut cold butter and shortening cubes into flour mixture until mixture resembles small peas. Using a fork, gradually stir in 8 tablespoons ice water, stirring until dry ingredients are moistened and dough begins to form a ball and pulls away from sides of bowl, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Turn dough out onto a work surface; divide in half. Shape and flatten each dough half into a disk. Wrap each in plastic wrap, and chill 1 to 24 hours.
2. Preheat oven to 425°F. Unwrap 1 chilled dough disk, and place on a lightly floured surface. Let the dough stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 13-inch circle. Fit dough into a 9-inch glass pie plate. Trim dough, leaving ½-inch overhang; fold edges under. Prick bottom and sides 8 to 10 times with a fork.
3. Unwrap remaining chilled dough disk, and place on a lightly floured surface. Sprinkle with flour, and roll into a 12-inch circle. Cut dough with a 2-inch maple leaf-shaped cutter. Cut dough leaves in half lengthwise. Brush some of the beaten egg around edges of piecrust. Arrange dough half-leaf shapes around edge of crust, pressing to adhere, and brush with remaining beaten egg. Freeze 20 minutes. Line piecrust with parchment paper, and fill with pie weights or dried beans.
4. Bake in preheated oven 14 minutes. Remove weights and parchment paper, and bake until crust has lost its raw dough sheen, 5 to 7 minutes. Transfer to a wire rack, and cool completely, about 30 minutes. Reduce oven temperature to 350°F.
5. Prepare Peanut Filling: Whisk together brown sugar, 2 teaspoons flour, and ¼ teaspoon salt in a large bowl until blended. Add maple syrup, peanut butter, vanilla, and ½ cup melted butter; whisk until blended. Add 3 eggs, 1 at a time, whisking until blended after each addition. Stir in peanuts. Spoon peanut filling into prepared piecrust. Place pie on a rimmed baking sheet.
6. Bake at 350°F until center is set, 55 to 60 minutes, shielding edges with aluminum foil to prevent excessive browning, if necessary. Transfer to a wire rack, and cool completely, about 3 hours. Sprinkle pie with flaky sea salt, if desired.
Note: The intense flavor of Grade B maple syrup, usually tapped at the end of the sugaring season just before the maple trees bud, is perfect for piemaking.
SERVES 8 (serving size: 1 slice) ACTIVE 20 min. TOTAL 6 hours, 10 min.
PUMPKIN-LEMON CREAM CHEESE CHESS PIE
CRUST
3 cups (about 12 ¾ oz.) all-purpose flour
1 Tbsp. granulated sugar
1 tsp. salt
½ cup (4 oz.) cold salted butter, cubed
½ cup cold shortening, cubed
8 to 10 Tbsp. ice water
1 large egg white, lightly beaten
PUMPKIN FILLING
1 (15-oz.) can pumpkin
1 tsp. pumpkin pie spice
1½ cups granulated sugar
3 Tbsp. all-purpose flour
½ tsp. salt
½ cup (4 oz.) salted butter, melted
3 large eggs, lightly beaten
1½ tsp. vanilla extract
½ cup heavy cream
LEMON-CREAM CHEESE FILLING
½ (8-oz.) pkg. cream cheese, softened
1 tsp. lemon zest (from 1 medium lemon)
1 large egg yolk
¼ cup granulated sugar
2 Tbsp. heavy cream
Sweetened whipped cream, for serving
1. Prepare the Crust: Stir together 3 cups flour, 1 tablespoon sugar, and 1 teaspoon salt in a large bowl. Using a pastry blender, cut butter and shortening cubes into flour mixture until mixture resembles small peas. Using a fork, gradually stir in 8 tablespoons ice water, stirring until dry ingredients are moistened and dough begins to form a ball and pulls away from sides of bowl, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Turn dough out onto a work surface; divide in half. Shape and flatten each dough half into a disk. Wrap each in plastic wrap, and chill 1 to 24 hours.
2. Preheat oven to 425°F. Unwrap 1 chilled dough disk, and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 13-inch circle. Fit dough into a 9-inch glass pie plate. Trim dough, leaving ½-inch overhang; fold edges under. Prick bottom and sides 8 to 10 times with a fork.
3. Unwrap remaining chilled dough disk, and place on a lightly floured surface. Lightly sprinkle with flour, and roll into a 12-inch circle. Cut dough with a ½-inch veined rose leaf-shaped cutter. Brush some of the beaten egg white around edges of piecrust. Arrange dough leaves, slightly overlapping, around edge of crust, and press to adhere. Brush dough leaves with remaining egg white. Freeze pie 20 minutes. Line piecrust with parchment paper, and fill with pie weights or dried beans.
4. Bake in preheated oven 14 minutes. Remove weights and parchment paper, and bake until crust has lost its raw dough sheen, 5 to 7 minutes. Transfer to a wire rack, and cool completely, about 30 minutes. Reduce oven temperature to 350°F.
5. Prepare the Pumpkin Filling: Whisk together pumpkin, pie spice, 1½ cups sugar, 3 tablespoons flour, and ½ teaspoon salt until blended. Whisk in melted butter until blended. Whisk in eggs, vanilla, and ½ cup cream until blended. Spoon pumpkin mixture into prepared piecrust. (Piecrust will appear almost full, but there is just the right amount of room for the Lemon-Cream Cheese Filling.)
6. Prepare the Lemon-Cream Cheese Filling: Stir together cream cheese, zest, egg yolk, ¼ cup sugar, and 2 tablespoons cream until blended. Spoon cream cheese filling, by rounded teaspoonfuls, over Pumpkin Filling; gently swirl with the tip of a knife.
7. Bake at 350°F until center is just set, 50 to 60 minutes, shielding edges with aluminum foil to prevent excessive browning, if necessary. Turn oven off. Let pie stand in oven, with door partially open, 20 minutes (to prevent cracks from forming in filling). Transfer pie to a wire rack, and cool completely, about 3 hours. Serve with sweetened whipped cream.
SERVES 8 (serving size: 1 slice) ACTIVE 30 min. TOTAL 7 hours
TEX-MEX APPLE PIE
CREAM CHEESE PASTRY CRUST
1¼ cups (about 5 3/8 oz.) all-purpose flour
⅛ tsp. salt
½ cup (4 oz.) cold salted butter, cubed
½ (8-oz.) pkg. cold cream cheese, cubed
CREAM CHEESE STREUSEL
1½ cups (about 6 3/8 oz.) all-purpose flour
½ cup packed light brown sugar
¼ cup granulated sugar
1 tsp. ground cinnamon
¼ tsp. salt
½ (8-oz.) pkg. cold cream cheese, cubed
¼ cup cold salted butter, cubed
1 cup pecan pieces
APPLE FILLING
2 lb. Granny Smith apples (about 4 large)
2 lb. Braeburn or Fuji apples (about 4 large)
½ cup granulated sugar
¼ cup salted butter
3 Tbsp. all-purpose flour
½ cup red pepper jelly (such as Braswell’s)
½ cup packed light brown sugar
½ tsp. ground cinnamon
1. Prepare the Cream Cheese Pastry Crust: Pulse 1¼ cups flour and ⅛ teaspoon salt in a food processor until combined, about 3 or 4 times. Add ½ cup cold cubed butter and 4 ounces cold cubed cream cheese, and pulse until dough begins to clump together, about 10 to 12 times. Remove dough from processor, and gently shape into a flat disk. Wrap in plastic wrap, and chill 2 hours or up to 2 days.
2. Preheat oven to 425°F. Place cream cheese pastry disk on a lightly floured piece of parchment paper; sprinkle dough with flour. Top with another sheet of parchment paper. Roll dough into a 13-inch circle. Remove and discard top sheet of parchment. Starting at 1 edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of parchment as you roll. Discard bottom sheet of parchment. Place rolling pin wrapped with dough over a 9-inch (1½-inch-deep) glass pie plate. Unroll dough, and gently press it into pie plate. Trim dough, leaving ½-inch overhang; fold edges under, and crimp. Prick bottom and sides 8 to 10 times with a fork. Freeze until firm, about 20 minutes. Line pastry crust with parchment paper, and fill with pie weights or dried beans.
3. Bake in preheated oven 14 minutes. Remove weights and parchment paper, and bake until crust has lost its raw dough sheen, 5 to 7 minutes. Transfer to a wire rack, and cool completely, about 30 minutes. Reduce oven temperature to 375°F.
4. Prepare the Streusel: Stir together 1½ cups flour, ½ cup brown sugar, ¼ cup granulated sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt in a large bowl. Using a pastry blender, cut 4 ounces cold cubed cream cheese and ¼ cup cold cubed butter into flour mixture until mixture resembles peas; stir in pecans. Using your fingers, work pecans into crumb mixture, forming small clumps of streusel. Cover and chill 2 hours.
5. Meanwhile, prepare the Apple Filling: Peel and core apples; cut into ½-inch-thick wedges. Toss apple wedges with ½ cup granulated sugar in a large bowl. Arrange apple wedges in a single layer on 2 large parchment paper-lined rimmed baking sheets. Bake at 375°F until just tender, 20 to 25 minutes, switching pans top rack to bottom rack after 10 minutes. Remove from oven, and cool completely, about 15 minutes.
6. Melt ¼ cup butter in a small sauce- pan over medium. Whisk in 3 tablespoons flour, and cook, whisking constantly, 1 minute. Add pepper jelly, ½ cup brown sugar, and ½ teaspoon cinnamon, and cook, whisking constantly, until sugar and jelly are melted and mixture is smooth, about 1 to 2 minutes. Remove from heat, and toss with roasted apple wedges in a large bowl.
7. Spoon apple mixture into prepared crust, packing tightly and mounding slightly in center. Sprinkle streusel over apples, and gently press. (It will seem like a lot of streusel, but the streusel will compact considerably as the pie bakes.) Place pie on a rimmed baking sheet.
8. Bake at 375°F on bottom rack until juices are bubbling, 45 to 50 minutes, shielding with aluminum foil after 25 minutes to prevent excessive browning, if necessary. Transfer to a wire rack, and cool completely, about 3 hours.
SERVES 8 (serving size: 1 slice) ACTIVE 25 min. TOTAL 7 hours, 45 min.
AMBROSIA PUDDING PIE
LEMON CURD
1 Tbsp. lemon zest, plus ½ cup fresh juice (from 4 lemons)
¼ cup salted butter, softened
½ cup granulated sugar
2 large eggs
CRUST
3 cups (about 12 ¾ oz.) all-purpose flour
1 Tbsp. granulated sugar
1 tsp. salt
½ cup (4 oz.) cold salted butter, cubed
½ cup cold shortening, cubed
8 to 10 Tbsp. ice water
COCONUT CUSTARD
½ cup granulated sugar
1 Tbsp. all-purpose flour
⅛ tsp. salt
½ cup heavy cream
2 tsp. vanilla extract
3 large eggs
1 cup sweetened flaked coconut
ADDITIONAL INGREDIENTS
½ cup sweet orange marmalade (such as Smucker’s)
1 (8-oz.) can crushed pineapple in juice, well drained
1 large egg, lightly beaten
1. Prepare the Lemon Curd: Whisk together lemon zest, softened butter, and ½ cup sugar in a microwave-safe bowl until blended. Add 2 eggs, 1 at a time, whisking until blended after each addition. Gradually whisk in lemon juice until blended. (Mixture will look curdled.) Microwave on HIGH 2 minutes, whisking after 1 minute. Stir the mixture, and microwave on HIGH, stirring at 30-second intervals, just until mixture thickens and coats the back of a spoon, 1 to 2 minutes. Place plastic wrap directly on surface of warm curd (to prevent a film from forming), and chill 4 hours or up to 3 days.
2. Prepare the Crust: Stir together 3 cups flour, 1 tablespoon sugar, and 1 teaspoon salt in a large bowl. Using a pastry blender, cut cold butter and shortening cubes into flour mixture until mixture resembles small peas. Using a fork, gradually stir in 8 tablespoons ice water, stirring until dry ingredients are moistened and dough begins to form a ball and pulls away from sides of bowl, adding up to 2 tablespoons more water, 1 tablespoon at a time, if necessary. Turn dough out onto a work surface; divide in half. Shape and flatten each dough half into a disk. Wrap each in plastic wrap, and chill 1 to 24 hours.
3. Preheat oven to 425°F. Unwrap 1 chilled dough disk, and place on a lightly floured surface. Let dough stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 13-inch circle. Fit dough into a 9-inch glass pie plate. Trim dough, leaving ½-inch overhang; fold edges under, and crimp. Prick bottom and sides 8 to 10 times with a fork. Freeze 20 minutes. Line piecrust with parchment paper, and fill with pie weights or dried beans. Bake at 350°F oven 14 minutes. Remove weights and parchment paper, and bake until crust has lost its raw dough sheen, 5 to 7 minutes. Transfer to a wire rack, and cool completely, about 30 minutes. Reduce oven temperature to 350°F.
4. Prepare the Coconut Custard: Whisk together ½ cup sugar, 1 tablespoon flour, and ⅛ teaspoon salt in a medium bowl. Add cream, vanilla, and 3 eggs, and whisk until blended. Stir in coconut until blended.
5. Assemble the Pie: Spread orange marmalade over bottom of prepared piecrust; layer with crushed pineapple and Lemon Curd. Carefully pour Coconut Custard over Lemon Curd. Bake in preheated oven until center is set, 45 to 50 minutes, shielding edges with aluminum foil to prevent excessive browning, if necessary. Remove pie to a wire rack, and cool completely, about 3 hours.
6. Meanwhile, increase oven temperature to 425°F. Unwrap remaining chilled dough disk, and place on a lightly floured surface. Sprinkle dough with flour, and roll into a 12-inch circle. Cut dough with 2-inch and 1-inch maple leaf-shaped cutters. Place leaves on a parchment paper-lined baking sheet, and brush with beaten egg. Bake in preheated oven until golden brown, 7 to 9 minutes. Cool completely on a wire rack. Arrange pastry leaves around edge of pie.
SERVES 8 (serving size: 1 slice) ACTIVE 25 min. TOTAL 9 hours
In Praise of Pecans
FOR VIRGINIA WILLIS, PECANS ARE MORE THAN A FAVORITE FALL INGREDIENT; THEY ARE A DELICIOUS CONNECTION TO HER PAST
GEORGIA MAY BE KNOWN AS “The Peach State,” but the truth is that it’s the perennial number one producer of pecans in the nation. The heart of the pecan belt is deeply rooted in the Georgia clay of the southwest corner of the state. I remember picking them growing up—it was as much a part of fall as football, and we all know that’s nearly a religion. My grandmother had a tool that looked like an orange Slinky on a rod. She’d pop the Slinky end on the ground and it would “catch” the pecans. My sister and I would crawl about to fill our bags, the knees of our jeans damp in the wet earth. I can’t say I always enjoyed it, but it did make powerful memories. The sound of the leaves rustling and twigs snapping is forever imprinted on my mind.
My grandfather had the best setup for cracking pecans. He had a handled nutcracker he attached to a two-by-four. With the nutcracker bridging two chairs on the back porch, he’d place an empty bucket underneath and sit in one of the chairs. Methodically, he’d reach into his gunnysack of the freshly foraged pecans and—whack, whack—he’d pull the handle and the shells would shatter. Over a few hours, he’d fill his bucket with the cracked delights. Then there was the tedious business of removing the meat from the shells with metal pincers and sticks with curved, pointed ends. The last step was brushing off any dust with a toothbrush. The intensive process resulted in a treasured bounty for holiday pies and cakes.
Pecans are less bitter than walnuts and more buttery than almonds, making them a very versatile nut. Every time I accidentally taste a rancid one I feel a twinge of sorrow for folks who have never had a really good pecan. Those poor people don’t know what they are missing.
CINNAMON-PECAN ROLLS
3 Tbsp. granulated sugar
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
3 ½ cups (about 14 7/8 oz.) all-purpose flour, divided
1½ cups buttermilk
6 Tbsp. unsalted butter, melted, divided
1½ tsp. vanilla extract, divided
¼ cup packed dark brown sugar
1½ tsp. ground cinnamon
¾ cup coarsely chopped pecans, divided
4 oz. cream cheese, softened
1 cup (about 4 oz.) powdered sugar
¼ cup unsalted butter, softened
1 to 2 tsp. whole milk
1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Stir together granulated sugar, baking powder, baking soda, salt, and 3 cups of the flour in a medium bowl. Stir together buttermilk, 5 tablespoons of the melted butter, and 1 teaspoon of the vanilla in a small bowl. Add buttermilk mixture to flour mixture, and stir to combine.
2. Sprinkle ¼ cup of the flour on work surface; turn out the dough, and sprinkle with remaining ¼ cup flour. Knead lightly, using the heel of your hand to compress and push the dough away from you, and then fold it back over itself. Give the dough a small turn, and repeat 8 or so times. (It’s not yeast bread; you want to activate the gluten just barely, not overwork it.)
3. Using a lightly floured rolling pin, roll dough into a 12-inch square about ¼ inch thick. Brush dough with remaining 1 tablespoon melted butter. Sprinkle with brown sugar, cinnamon, and ½ cup of the pecans. Roll dough into a log, starting with edge closest to you. Pinch seam closed. (It’ll be a bit messy, with filling spilling out. It might also stretch out a bit when you roll it, so push it back together at both ends to return it as close to 12 inches as possible.)
4. Using a very sharp or serrated knife, cut log into 1-inch-thick slices. Transfer slices to prepared baking sheet. Bake in preheated oven until golden brown, 25 to 30 minutes. (Cover with aluminum foil at the end of baking if the exposed pecans start to darken too much.)
5. Meanwhile, stir together cream cheese, powdered sugar, softened butter, 1 teaspoon milk, and remaining ½ teaspoon vanilla in medium bowl. Beat with an electric mixer at medium speed until smooth and creamy. (Add up to 1 teaspoon more milk, ½ teaspoon at a time, and beat until desired consistency is reached.) Spread glaze over warm rolls. Top with remaining ¼ cup pecans. Serve immediately.
SERVES 12 (serving size: 1 roll) ACTIVE 25 min. TOTAL 50 min.
PECAN-CRUSTED RACK OF LAMB WITH MINT DIPPING SAUCE
PECAN-CRUSTED LAMB
1 frenched rack of lamb (about 1½ lb.)
¾ tsp. kosher salt
¾ tsp. black pepper
1 tsp. olive oil
3 Tbsp. Dijon mustard
¼ tsp. crushed red pepper
2 garlic cloves, very finely chopped
½ cup finely chopped pecans
MINT DIPPING SAUCE
1 cup plain low-fat Greek yogurt
2 Tbsp. chopped fresh mint, plus whole sprigs for garnish
2 Tbsp. chopped fresh cilantro, plus whole sprigs for garnish
2 garlic cloves, pressed
¼ tsp. kosher salt
¼ tsp. black pepper
1. Prepare the Lamb: Preheat oven to 375°F. Let lamb stand at room temperature 15 minutes. Sprinkle with ¾ teaspoon each salt and black pepper. Heat oil in a large heavy-duty ovenproof skillet over high. When the oil is very hot, add lamb, and cook until browned, 3 to 5 minutes per side. Transfer to a cutting board, meat side up.
2. Stir together mustard, crushed red pepper, and finely chopped garlic in a small bowl. Place pecans in a large shallow dish.
3. Brush mustard mixture across the top of the rack until coated. Carefully dredge rack in pecans to coat evenly. Return lamb to skillet, pecan side up, and transfer to preheated oven. Bake until a thermometer inserted in thickest portion registers 145°F, 15 to 18 minutes. Increase heat to broil, and broil until pecans are lightly browned, about 2 minutes.
4. Meanwhile, prepare the Sauce: Stir together yogurt, mint, cilantro, and pressed garlic in a small bowl. Stir in ¼ teaspoon each salt and black pepper.
5. Remove lamb from oven, and transfer lamb to a carving board, preferably with a moat. Cover with aluminum foil, and let rest about 5 minutes before slicing. Slice between the bones, forming either single or double chops. Place on a warmed serving platter, and garnish with mint and cilantro, if desired. Serve immediately with Mint Dipping Sauce.
SERVES 4 (serving size: 2 to 3 chops) ACTIVE 15 min. TOTAL 45 min.
FARRO SALAD WITH TOASTED PECANS, FETA, AND DRIED CHERRIES
Bring a large pot of salted water to a boil over high. Add 1½ cups uncooked farro, and cook, stirring occasionally, until tender, about 15 minutes. Drain well in a fine wire-mesh strainer, and rinse under cold water. Shake to remove excess water, and transfer farro to a medium bowl. Stir in ½ cup toasted chopped pecans, ½ cup dried cherries, ⅓ cup chopped scallions, ¼ cup chopped fresh flat-leaf parsley, 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, and ¼ teaspoon each of kosher salt and black pepper. Fold in ½ cup crumbled feta cheese. Serve at room temperature or chilled.
SERVES 6 (serving size: ¾ to 1 cup) ACTIVE 15 min. TOTAL 30 min.
Best of What’s Left
SIX SOUTHERN SPINS ON THE ICONIC DAY-AFTER-THANKSGIVING COMBO: TURKEY SOUPS AND SANDWICHES
Italian
TURKEY PANINI
½ cup pepper jelly, divided
8 hearty white bread slices
8 oz. roast turkey, sliced
½ tsp. kosher salt
¼ tsp. black pepper
2 cups loosely packed arugula
8 (1-oz.) mozzarella cheese slices
2 Tbsp. melted butter
1. Spread 1 tablespoon pepper jelly on each of 4 bread slices. Top each with 2 ounces turkey, and sprinkle evenly with salt and pepper. Divide arugula evenly among sandwiches, and top each with 2 mozzarella slices. Spread remaining ¼ cup pepper jelly evenly on remaining 4 bread slices, and place, jelly side down, on each sandwich.
2. Brush a preheated panini press with melted butter, and cook sandwiches until golden, 2 to 3 minutes. Serve immediately.
SERVES 4 (serving size: 1 sandwich) ACTIVE 15 min. TOTAL 15 min.
TURKEY TORTELLINI SOUP WITH GREENS
1 Tbsp. olive oil
½ cup chopped sweet onion (from 1 onion)
½ cup thinly sliced celery (from 2 stalks)
½ cup thinly sliced carrots (from 2 carrots)
2 tsp. minced garlic
6 cups Turkey Stock
3 cups shredded roast turkey
1 (9-oz.) pkg. refrigerated three-cheese tortellini
1 (5-oz.) pkg. fresh spinach
½ tsp. kosher salt
½ tsp. black pepper
Shaved Parmesan cheese
Heat oil in a Dutch oven over medium-high. Add onion, celery, and carrots; cook, stirring often, until vegetables begin to soften, 8 to 10 minutes. Add garlic; cook, stirring often, 1 minute. Add Turkey Stock and roast turkey, and bring to a boil. Reduce heat to low, and simmer 10 minutes. Add tortellini, and simmer until tortellini are cooked, about 6 minutes. Stir in spinach, salt, and pepper. Remove from heat. Top each serving with shaved Parmesan cheese.
SERVES 6 (serving size: about 1½ cups) ACTIVE 15 min. TOTAL 25 min.
Louisiana
GUMBO-STYLE TURKEY SOUP
½ lb. andouille sausage, cut into ¼-inch-thick slices
½ cup canola oil
½ cup (about 2 ⅛ oz.) all-purpose flour
1 cup chopped sweet onion (from 1 onion)
1 cup chopped green bell pepper (from 1 bell pepper)
1 cup chopped celery (from 3 stalks)
2 tsp. minced garlic
1½ tsp. Creole seasoning
5 ½ cups Turkey Stock
4 cups shredded roast turkey
2 cups fresh or frozen cut okra
1 (14.5-oz.) can diced tomatoes
2 tsp. Worcestershire sauce
1 cup hot cooked rice
1. Cook sausage in a medium nonstick skillet over medium, stirring occasionally, until browned, 7 to 8 minutes. Remove from skillet, and drain on paper towels.
2. Heat oil in a large Dutch oven over medium-high; gradually whisk in flour, and cook, whisking constantly, until flour is a deep caramel color, 7 to 10 minutes. (Do not burn mixture.)
3. Reduce heat to medium. Stir in onion, bell pepper, celery, garlic, and Creole seasoning, and cook, stirring constantly, 5 minutes. Gradually stir in Turkey Stock, turkey, okra, tomatoes, Worcestershire sauce, and andouille sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 30 minutes. Stir in cooked rice, and serve immediately.
SERVES 8 (serving size: 1½ cups) ACTIVE 30 min. TOTAL 1 hour
THANKSGIVING PO’BOY
2 (8-oz.) French bread loaves, warmed
3 Tbsp. mayonnaise
3 Tbsp. Creole mustard
9 oz. roast turkey, shredded
½ cup turkey gravy
1½ cups cornbread dressing
¾ cup cranberry sauce, divided
Cut each bread loaf lengthwise down the center, cutting almost but not quite all the way through the bread; cut each loaf crosswise into thirds. Stir together mayonnaise and mustard in a small bowl. Spread cut sides of bread evenly with mayonnaise mixture. Toss turkey and gravy together in a medium bowl. Divide turkey, dressing, and cranberry sauce evenly among sandwiches.
SERVES 6 (serving size: 1 sandwich) ACTIVE 15 min. TOTAL 15 min.
Tex-Mex
TURKEY QUESADILLAS
8 (8-inch) fajita-size flour tortillas
2 Tbsp. salted butter, melted
8 oz. roast turkey, sliced
Caramelized Onions and Red Peppers (recipe follows)
8 (¾-oz.) pepper Jack cheese slices
2 Tbsp. roughly chopped cilantro
Easy Guacamole (recipe follows)
½ cup sour cream
1. Preheat oven to 425°F. Brush 1 side of 4 tortillas evenly with 1 tablespoon melted butter, and place, buttered side down, on 2 baking sheets. Divide turkey, Caramelized Onions and Red Peppers, and cheese slices evenly among tortillas on baking sheet; top with remaining tortillas. Brush with remaining 1 tablespoon melted butter.
2. Bake in preheated oven until golden brown and cheese begins to melt, 12 to 15 minutes. Gently press quesadillas with a spatula; cut into wedges, and sprinkle with cilantro. Serve immediately with Easy Guacamole and sour cream.
SERVES 4 (serving size: 1 quesadilla, 2 Tbsp. guacamole, 2 Tbsp. sour cream) ACTIVE 45 min. TOTAL 45 min.
Caramelized Onions and Red Peppers
Cut 1 large sweet onion lengthwise into thin slices. Thinly slice 1 red bell pepper. Melt 2 Tbsp. salted butter in a large nonstick skillet over medium-high; add sliced onion, and sprinkle with 1 tsp. granulated sugar. Cook, stirring often, 15 minutes. Add bell pepper slices, and cook, stirring often, until onions are browned and tender and pepper slices are tender, about 10 minutes. Remove from heat, and sprinkle with ¼ tsp. kosher salt and ⅛ tsp. black pepper.
MAKES about 1½ cups ACTIVE 35 min. TOTAL 35 min.
Easy Guacamole
Mash together 1 large ripe avocado, chopped; 1 Tbsp. fresh lime juice; ½ tsp. hot sauce; and ¼ tsp. kosher salt in a bowl. Sprinkle with 2 Tbsp. chopped cilantro.
MAKES ½ cup ACTIVE 5 min. TOTAL 5 min.
GREEN CHILE-TURKEY SOUP WITH HOMINY
1 Tbsp. olive oil
1 cup chopped yellow onion (from 1 onion)
½ cup chopped celery (from 2 stalks)
2 tsp. minced garlic
2 tsp. dried oregano
2 tsp. ground cumin
1 tsp. chili powder
8 canned tomatillos, drained and coarsely chopped
6 cups Turkey Stock
2 (15.5-oz.) cans white hominy, drained and rinsed
1 (4-oz.) can chopped green chiles
4 cups shredded roast turkey
½ cup chopped fresh cilantro
2 Tbsp. fresh lime juice
1 tsp. kosher salt
¼ tsp. black pepper
Toppings: thinly sliced radishes, lime wedges, fresh cilantro leaves
Heat olive oil in a Dutch oven over medium-high. Add onion, celery, garlic, oregano, cumin, and chili powder; cook, stirring constantly, 5 minutes. Add tomatillos; cook, stirring constantly, 1 minute. Add Turkey Stock, hominy, and green chiles; bring to a boil. Stir in roast turkey; reduce heat to low, and simmer until heated through, about 20 minutes. Remove from heat, and stir in cilantro, lime juice, salt, and pepper. Serve immediately with toppings.
SERVES 8 (serving size: 1½ cups) ACTIVE 20 min. TOTAL 45 min.
Our Best Turkey Stock
One delicious recipe that can be used with all three of our day-after soups
Place the carcass and skin of a roasted 12- to 14-lb. turkey in a very large stockpot. Add 2 qt. reduced-sodium chicken broth; 16 cups water; 2 chopped celery stalks; 2 chopped carrots; 1 yellow onion, quartered; and 1 Tbsp. kosher salt. Bring to a boil over high; reduce heat, and simmer until carcass falls apart and stock tastes very rich, 2 to 3 hours. Remove and discard large bones; pour liquid through a fine wire-mesh strainer, and discard solids. Cool completely, about 2 hours; cover and chill until ready to use. Skim and discard solidified fat before using. Refrigerate stock up to 1 week, or freeze up to 6 months.
MAKES about 17 cups Active 10 min. Total 3 hours, 10 min.
Cooking SL School
TIPS, TRICKS, AND TECHNIQUES FROM THE SOUTHERN LIVING TEST KITCHEN
PLATE YOUR TURKEY LIKE A PRO
YOUR TURKEY SHOULD LOOK AS GOOD AS IT TASTES, EVEN WHEN IT’S ALL CARVED UP. FOLLOW THESE PRESENTATION POINTERS
1 PICK THE RIGHT SIZE PLATTER
Choose a “turkey platter” that is at least 16 inches and can accommodate the bird and garnishes.
2 TACKLE THE LEGS AND THIGHS
Using an electric knife, separate legs from the thighs and remove from turkey. Arrange in the middle of the platter.
3 SLICE THE BREAST MEAT
Remove the breasts, and slice the meat on the bias. (Don’t tear the skin.) Fan out the slices on either side of the dark meat.
4 GARNISH THE MEAT
Surround the meat with edible trimmings: fresh herbs, nuts, whole or sliced produce.
5 FINISH WITH GRAVY
Brush the turkey skin with a little gravy.
DRESSING FACE-OFF: TO STUFF OR NOT TO STUFF
TWO OF OUR TEST KITCHEN PROS ANSWER THE ULTIMATE THANKSGIVING QUESTION: DOES THE DRESSING GO IN OR OUT OF THE BIRD?
DIY ROASTING RACK
No roasting rack? No problem. Place bird on a flat layer of carrots, celery, and parsnips, which will absorb turkey drippings.
“Growing up, we always stuffed our turkey. The dressing gets flavor and moisture from the bird itself, which makes it so delicious.”
“Baking the dressing in a separate dish gives you a crispy brown top and edges, which I love. I fill my turkey with aromatic sage or citrus.”