REAL Butter Â®
RECIPES TO BE THANKFUL FOR FALL 2017
F R O M T U R K E Y T O D E S S E R T S & E V E R Y T H I N G I N B E T W E EN .
TURKEY/GRAVY Butter Roasted Turkey Orange Rosemary Turkey Buffalo Roasted Turkey Best Turkey Gravy
STUFFING Best Stuffing Cranberry, Celery & Walnut Stuffing Chorizo Corn Bread Dressing Sausage Stuffing with Apples & Hazelnuts
MASHED POTATOES Best Mashed Potatoes Make Ahead Mashed Potatoes Blue Cheese Mashed Potatoes Cheesy Garlic & Kale Mashed Potatoes
SWEET POTATOES Maple Buttered Sweet Potato Wedges Maple Chipotle Sweet Potatoes Sweet Potato Butternut SoufflÃ© Sweet Potato Casserole
SIDE DISHES Best Corn Pudding Butternut Squash Bread Salad Cheesy Corn & Bacon Bake Brussels Sprouts & Mushroom Casserole
PIES/DESSERTS Perfectly Flaky Pie Crust Best Pumpkin Pie Best Pumpkin Roll Pecan Pie Bars Chocolate Pumpkin Slab Pie Bourbon-Spiked Pumpkin Tart Pecan Apple Pumpkin Pie
THIS THANKSGIVING, BRING REAL® BUTTER TO THE TABLE. We love the classics as much as anybody—like a perfectly golden turkey, buttery mashed potatoes and sweet pumpkin pie. But when it comes to the Thanksgiving menu, you might be ready to try something new. Either way, Go Bold With Butter has you covered. Here you’ll find our favorite collection of no-fail Thanksgiving classics—from turkey and gravy to stuffing, mashed potatoes and pie. And, for those looking to cook up something new and delicious this Thanksgiving, you’ll find plenty of twists on tradition. Add a little spice to your turkey, test out blue cheese in your mashed potatoes, or skip the pie and try a pumpkin roll. The pages ahead are packed with Thanksgiving inspiration. And the best part? The entire collection puts rich flavor and creamy texture in each tasty bite by using REAL® Butter. Happy Thanksgiving!
Turkey is often the center piece of the Thanksgiving table. Serve your guests the best by starting with our recipe for Butter Roasted Turkey. An herb butter rub will ensure your bird is tender with the perfect buttery, crispy skin. For a twist on the classic, try our savory Orange Rosemary Turkey, or kick things up with the Buffalo Roasted Turkey.
Butter Roasted Turkey Servings: About 14-16
1 (14-16 pound) turkey (fresh or frozen)
If your turkey is frozen, allow 2-3 days for it to fully defrost in the refrigerator. Remove innards. Prepare brine at least 1 day ahead of roasting turkey so it can soak in the brine overnight.
Brine: 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 2 sprigs rosemary 2 bay leaves 1 cinnamon stick 1 gallon heavily iced water Aromatics: 1 apple, sliced 1 onion, quartered 1 cinnamon stick (optional) 3 sprigs rosemary 4 leaves sage 2 sprigs thyme Herb Butter: 8 1 1/2 1 1/2 1 1/2 1
tablespoons unsalted butter, at room temperature tablespoons minced fresh rosemary tablespoons minced fresh sage tablespoons fresh thyme leaves clove garlic, minced Coarse salt and pepper, to taste
Brine: In a large pot over medium-high heat, combine salt, brown sugar, vegetable stock, peppercorns, rosemary, bay leaves and cinnamon stick. Bring to boil and stir until sugar has dissolved. Remove from heat and allow to cool. Refrigerate until ready to use. In a large bucket, combine brine and ice water. Submerge turkey in brine, breast side down. If turkey floats in brine, weigh it down with a plate so it is fully submerged. Cover and refrigerate overnight, or 8-12 hours. Adjust oven racks to lowest position and preheat oven to 425°F. Remove turkey from brine and rinse inside and out with cold water. Discard brine (be sure to clean out your sink well after this step). Place turkey breast side up in roasting pan with rack, or on a roasting rack in a sheet pan. Pat dry with paper towels. Aromatics: Stuff turkey with apple, onion, cinnamon stick, rosemary, sage and thyme. Herb Butter: In small bowl, combine butter, fresh herbs and garlic. Season generously with salt and pepper. Stir together with spoon until well blended. Starting around the neck, run your hand between the skin and meat of turkey, gently separating them. Do the same from the other side of the bird, loosening the skin around thighs and legs. Now use about two thirds of the compound butter to rub over the meat, under skin of turkey. It is okay if the butter is clumped—it will melt as it bakes. Tuck wings under bird. Melt remaining butter in microwave and brush in an even layer over skin of bird, breast side up in roasting pan. Transfer pan to oven and bake at 425°F for 45 minutes. Reduce the oven temperature to 350°F and continue to roast until an instant-read thermometer inserted in thickest part of the breast registers 170°F and 180°F when inserted into inner thigh. Monitor browning of skin and once it has reached the desired shade of golden brown, after about 60-90 minutes, tent loosely with foil through the remainder of the cooking time. A 14-16 pound bird will take approximately 2-2 1/2 hours. Once turkey is done and you have removed it from the oven, loosely cover with foil and let it rest for 15 minutes before carving and serving.
Orange Rosemary Turkey with Gravy Servings: About 12-14
Dry Rub: 1/2 cup brown sugar 2 tablespoons salt 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon dried thyme 1 teaspoon dried rosemary Zest of two oranges
Prepare dry rub by combining the ingredients together in bowl. Set aside. To prepare turkey, mix together 4 tablespoons butter, garlic, rosemary and thyme in small bowl. Set aside. Wash turkey inside and out (make sure that you don’t leave any “parts” inside either side) and pat dry with paper towels. Transfer to board. Gently use your fingers to separate skin from turkey. Work from neck end and work your way to reach the end of the breast. Rub butter mixture under skin, making sure to cover entire surface. Preheat oven to 475°F. Sprinkle 2 tablespoons of dry rub into cavity; add oranges. Tuck wings by bending wings underneath the bird so they stay in place. Tie legs together using kitchen twine. Overlap legs and tie together. Transfer bird to roasting pan. Rub 6 tablespoons of dry rub on outside of turkey. Pour chicken broth into bottom of the roasting pan. Place bird in oven and bake, checking on color until skin is golden, about 45 minutes. If any parts begin to get too brown too quickly, cover with patch of aluminum foil to allow other parts of the bird to catch up. Reduce heat to 300°F and bake, covered loosely with foil until thermometer reads 180°F when inserted into inner thigh and 170°F when inserted into breast. Remove turkey from oven, transfer to large cutting board and keep bird covered with foil so that it stays warm, up to 1 hour. To prepare gravy, pour pan drippings into a gravy separator and let stand for 10 minutes. Remove layer of fat. You need a total of 3 cups of drippings; add more chicken stock if you need to reach 3 cups. Melt 3 tablespoons butter in medium saucepan. Whisk in flour and cook, whisking constantly, for 3-4 minutes, or until golden brown. Whisk in drippings and bring to boil, reduce heat and simmer for 5 minutes. Check for seasoning and add salt and pepper, if needed. Carve turkey and serve with hot gravy.
Turkey: 4 tablespoons butter, room temperature 3 garlic cloves, minced 1 tablespoon fresh rosemary 1 teaspoon fresh thyme 1 (12-14 pound) turkey 2 oranges, quartered 1 (32-ounce) container low-sodium chicken broth Gravy: Additional chicken broth, if necessary 3 tablespoons butter 5 tablespoons flour
Buffalo Roasted Turkey Servings: About 12-14
INGREDIENTS 1 12 1
(12-14 pound) turkey, giblets and neck removed; bird rinsed and patted dry, at room temperature tablespoons butter, softened Kosher salt and freshly ground black pepper Aromatics such as onion quarters, celery stalks, carrots, fresh herbs such as rosemary, thyme or parsley cup hot sauce (such as Frank’s RedHot)
DIRECTIONS Preheat oven to 500°F. Place turkey (breast side up) on rack placed inside roasting pan. Pry your fingers in between skin and meat of turkey and work 3 tablespoons butter under skin on breast and legs. Rub 1 additional tablespoon butter on outside of skin. Season with kosher salt and freshly ground black pepper. Tuck wing tips under body and stuff cavity of turkey with aromatics, if desired. Tie legs together with kitchen twine. Place turkey into oven and pour 1 1/2 cups water into roasting pan. Roast for 30 minutes. Lower heat to 350°F and roast for 30 more minutes. Butter 1 large piece of aluminum foil and tent turkey breast, butter side down. Rotate turkey and baste with juice in pan every 30 minutes, or for about 1 hour. Melt remaining 8 tablespoons butter in small sauté pan and whisk in hot sauce. Use large spoon to baste turkey liberally with sauce and roast for another 30 minutes. Baste again and return to oven for 30 minutes or until instant read thermometer reads 180°F when inserted into inner thigh and 170°F when inserted into breast. Total cooking time should be about 3 hours. Transfer to carving board and tent loosely with foil for 30 minutes before carving. Serve with additional sauce, if desired.
Best Turkey Gravy Servings: 4 cups
From turkey to mashed potatoes, the Thanksgiving meal is made better when served with gravy. REALÂŽ Butter is the secret ingredient in our classic recipe, helping impart a rich flavor and smooth texture. INGREDIENTS
4 4 4
Mix together butter with flour to form smooth paste. Place turkey stock in large, shallow frying pan or roasting pan from the turkey on stove over medium heat. Whisk in the beurre maniĂŠ until smooth, then switch to wooden spoon and continue stirring until thick. Season to taste with salt and pepper.
tablespoons unsalted butter, room temperature tablespoons flour cups turkey stock Salt and pepper, to taste
Just as everyone has their favorite dish on the Thanksgiving table, everyone also has their favorite version of stuffing. Our classic recipe is the perfect mix of fresh herbs, sautĂŠed vegetables and Italian bread. Beyond the classic combination, youâ€™ ll find inspiration for flavorful mix-ins, breads and more.
Best Stuffing Servings: 8-10
INGREDIENTS 1/2 1/2 2 3 10 1 3 1/2 3 1 1 1/2 1/2
cup (1 stick) butter medium onion, chopped stalks celery, chopped cloves garlic, minced or pressed ounces sliced mushrooms, such as cremini, oyster and/or shiitake pound Italian bread, cut into 1-inch cubes cups low-sodium chicken broth large eggs teaspoon fresh thyme leaves teaspoon minced fresh sage teaspoon kosher salt teaspoon pepper
DIRECTIONS Preheat oven to 375Â°F. Butter a 9x13-inch casserole dish. In large skillet, melt butter over medium heat. Add onion, celery and garlic. SautĂŠ about 3-4 minutes, until beginning to soften. Add sliced mushrooms to pan and continue to cook, stirring occasionally, until the mushrooms have softened. Transfer cooked vegetables to large mixing bowl. Add bread cubes to bowl with vegetable mixture. Stir to combine. Pour bread cubes into prepared casserole dish. In medium bowl, combine broth, eggs, herbs, salt and pepper; mix well. Pour broth mixture evenly over bread and vegetable mixture; gently press bread crumbs down to ensure bread absorbs broth evenly. Cover with foil and bake 40 minutes. Remove foil, bake 20 minutes more, until browned, warmed through and set. Remove from oven and let cool slightly before serving.
Cranberry, Celery & Walnut Stuffing Servings: 8
INGREDIENTS 10 cups unseasoned dry bread cubes 2 cups walnuts, chopped 1 cup dried cranberries 9 tablespoons butter 3 celery stalks, chopped 2 large yellow onions, chopped 1/4 cup Italian parsley, chopped 1 tablespoon ground sage 1 tablespoon ground thyme 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1 1/2-2 cups chicken broth DIRECTIONS Preheat oven to 350Â°F. Place bread cubes, walnuts and cranberries in large bowl; set aside. Coat 9x13-inch baking pan with 1 tablespoon butter. Melt remaining butter in skillet over medium-high heat and add celery and onions. Cook 4-5 minutes, or until softened and lightly browned, stirring frequently. Add parsley, sage, thyme, kosher salt and pepper; mix well. Remove from heat and add mixture to bread cube mixture and toss to combine. Drizzle 1 1/2 cups chicken broth over mixture in bowl; stir to combine. Add more chicken broth and salt and pepper, as desired. Place stuffing in prepared pan and bake, uncovered, until top is lightly browned, about 50-60 minutes.
Chorizo Corn Bread Dressing Servings: 8-10
INGREDIENTS 1 1/2 4 1 4 1 1/2
recipe basic corn bread, chopped into cubes, about 6 cups pound fresh chorizo tablespoons butter, divided, plus more for buttering casserole dish large onion, diced ribs celery, diced cups roasted red peppers (3-4 peppers), diced
3 tablespoons fresh cilantro, chopped 1 tablespoon fresh oregano, chopped 5 eggs 1/2 teaspoon salt 1 tablespoon minced chipotle peppers in adobo 2 cups chicken broth
DIRECTIONS Preheat oven to 300ยบF. Cut corn bread into cubes and place on large baking sheet. Bake for 20-30 minutes, until surface is dry and lightly browned. Meanwhile, brown chorizo in a large skillet over medium-high heat, breaking up large chunks and cooking until sausage is no longer pink. Remove sausage from pan, draining extra fat, if needed; set aside. Melt 2 tablespoons butter in same skillet. Add onion and celery and cook until tender and translucent, 10-12 minutes. Remove from heat. Add chorizo, roasted red peppers, cilantro and oregano, stirring to combine. Set mixture aside. In a separate bowl, beat together eggs, salt, chipotle peppers and chicken broth. When corn bread is toasted, remove from oven and turn heat up to 350ยบF. In a large bowl, stir together corn bread, chorizo and egg mixture. Allow the mixture to sit for 5-10 minutes, or until most of the liquid is absorbed. Then, place into buttered 2-quart baking dish. Dab remaining butter on top of dressing. Place in oven and bake until browned and cooked through, about 50 minutes.
Sausage Stuffing with Apples & Hazelnuts Servings: 8-10
1/2 1 1 2 1/2 1/4 1 1 1/4 1/4 1/4 1 1 1
cup (1 stick) butter pound bulk sweet Italian sausage large onion, chopped Honeycrisp apples, peeled and chopped teaspoon salt teaspoon pepper clove garlic, minced loaf high quality white bread, cubed cup dried cherries cup hazelnuts, chopped cup flat leaf parsley, chopped teaspoon fresh thyme leaves teaspoon sage, finely chopped cup chicken stock
DIRECTIONS Preheat oven to 400Â°F. Melt butter in large sautĂŠ pan over medium-high heat. Add sausage, onion and apples. Cook for 10 minutes or until sausage is no longer pink, breaking up the sausage as you cook. Season with salt and pepper, add garlic and cook for another minute. In large bowl, add bread cubes, cherries, hazelnuts, parsley, thyme and sage. Add sausage mixture and stir to combine. If the stuffing is dry, add chicken stock to moisten. Transfer to buttered 9x13-inch baking dish. Bake until toasted and warmed through, about 20 minutes.
We have mashed potatoes covered! Our classic recipe lets the flavor of REALÂŽ Butter shine. Or save time on the big day with our Make Ahead Mashed Potatoes which can be made up to two days in advance. For a truly unique twist, try Blue Cheese or Cheesy Garlic & Kale Mashed Potatoes.
Best Mashed Potatoes Servings: 8
INGREDIENTS 2 1/2 pounds russet potatoes, peeled 6 tablespoons unsalted butter 1 teaspoon kosher salt, plus more to taste 1/2-3/4 cup whole milk DIRECTIONS Chop potatoes into large chunks. Place in medium saucepan and cover with water. Place on burner over medium-high heat and bring to boil. Let potatoes boil until they are tender and break easily when poked with fork, about 10 minutes. Drain well. Add butter to pan with hot potatoes and let stand a minute or two to allow butter to melt. Add salt and 1/2 cup of milk to pan. Beat with electric mixer, slowly at first, then increasing to medium-high speed. Whip until light, fluffy and smooth. If necessary, add remaining milk a tablespoon or two at a time for a lighter texture.
Make Ahead Mashed Potatoes Servings: 16
Roasted Potatoe and Apples with Wisconsin GruyĂ¨ INGREDIENTS 5 1/2 8
pounds Yukon Gold potatoes, peeled cup (1 stick) butter, room temperature ounces cream cheese, room temperature Salt and pepper, to taste
1 1 2 2
tablespoon cream of tartar cup heavy cream, warmed tablespoons fresh chives, finely chopped tablespoons fresh parsley, finely chopped
DIRECTIONS Place potatoes in large pot and cover with cold water. Add salt, and bring to boil. Boil until potatoes are tender and easily pierced with fork, about 15 minutes. Drain the potatoes in colander. Put warm potatoes through food mill (or ricer). Add butter, cream cheese, salt, pepper and cream of tartar. Add half of warm cream, reserving some in case you need to lighten potatoes later. Whip with electric mixer until light and fluffy. Add chives and parsley. Butter 9x13-inch casserole dish. Spread potato mixture into the casserole dish. Cover with plastic wrap and keep in the fridge overnight. If you are baking this straight away, bake at 350Â°F for 30 minutes. Place under broiler for a few seconds to crisp top. If you are taking this from the fridge, let it sit out at room temperature, then bake as directed. If desired, serve with extra butter and garnish with more chives and parsley. Note: You can make this two days before serving. Cover with plastic wrap and refrigerate overnight. Let come to room temperature and bake as directed.
Blue Cheese Mashed Potatoes Servings: 8
2 1/2 1 2/3 6 4 1/4
Peel potatoes and rinse under cold water. Cut each potato into quarters and place in 4-quart saucepan. Cover with cold water and bring to boil. Add kosher salt; then reduce heat to low boil. Cook until potatoes are tender and easily pierced with fork, about 12 minutes. Meanwhile, heat buttermilk and butter together in small saucepan over medium heat until butter has melted and mixture is hot but not boiling. Drain potatoes, return to pot and warm over low heat 1-2 minutes for the moisture to evaporate. Use ricer, potato masher or food mill to mash potatoes. Stir in buttermilk mixture 1/3 cup at a time until potatoes are a consistency you prefer. Stir in crumbled blue cheese and chives and season with kosher salt and freshly ground pepper to taste. Garnish with additional blue cheese and chives.
pounds russet potatoes teaspoon kosher salt, plus more for seasoning cup buttermilk tablespoons butter ounces blue cheese, crumbled, plus more for garnish cup chives, plus more for garnish Freshly ground black pepper
Cheesy Garlic & Kale Mashed Potatoes Servings: 4-6
INGREDIENTS 2 7 3 4 1 1/2 1 1/2 1/4 1/4 1 1/4
pounds potatoes, (Russet or Yukon Gold) rinsed, peeled and diced tablespoons unsalted butter, divided garlic cloves, minced cups kale, chopped and loosely packed teaspoons kosher salt teaspoons coarsely ground black pepper teaspoon crushed red pepper flakes cup buttermilk cup Mozzarella cheese, shredded cup Parmesan cheese, shredded
DIRECTIONS Place potatoes in large pot and cover with cold water. Set over medium-high heat and bring to boil. Cook until fork tender, about 15-20 minutes. Meanwhile, set large sautĂŠ pan over medium heat and add 1 tablespoon of butter. Once hot, add garlic and cook for about 30 seconds. Stir in kale, a handful at a time, stirring and cooking until wilted. Once all has been added, season with 1/2 teaspoon salt, 1/2 teaspoon black pepper and crushed red pepper flakes. Cook until bright green, about 5 minutes. Drain potatoes and transfer to large mixing bowl. Mash with 6 tablespoons butter and buttermilk until smooth. Stir in kale and cheeses. Season with remaining salt and pepper. Serve immediately. Note: This can be made in advance and stored in the fridge until ready to serve, just warm on the stovetop before serving.
Mashed, roasted or bakedâ€”we have sweet potatoes covered for your Thanksgiving feast. Try our classic Sweet Potato Casserole with its crowd-pleasing streusel topping. Or, make sweet potatoes savory with our recipes for sweet potato inspired soufflĂŠ, wedges and more.
Maple Buttered Sweet Potato Wedges Servings: 8
INGREDIENTS 4 sweet potatoes, peeled and cut lengthwise into wedges Kosher salt and freshly ground black pepper
6 tablespoons butter
1/2 cup maple syrup 1/2 teaspoon ground cinnamon 1/4 teaspoon chili powder
1 tablespoon fresh thyme, leaves only
DIRECTIONS Preheat oven to 400Â°F. Place sweet potatoes on baking sheet covered with aluminum foil and season well with kosher salt and freshly ground black pepper. Roast 10 minutes. Meanwhile, melt butter in small pan. Stir in maple syrup, cinnamon and chili powder and cook for 5 minutes on medium heat. Stir in thyme leaves. Remove sweet potatoes from oven and coat with maple syrup mixture. Return to oven for 10 minutes or until sweet potato wedges are tender. Raise the oven temperature to 475Â°F and roast additional 3-5 minutes or until wedges begin to brown. Serve immediately.
Maple Chipotle Sweet Potatoes Servings: 8-10
INGREDIENTS 4 1 6 1 4 2 1
pounds sweet potatoes cup whipping cream tablespoons butter can chipotle peppers, plus 1 teaspoon adobo sauce tablespoons maple syrup, divided teaspoons salt teaspoon pepper Zest of one orange
DIRECTIONS Peel and quarter sweet potatoes and place in large saucepan, cover with water and bring to boil. Cook for 10 minutes or until potatoes are fork tender and cooked through. Meanwhile, in small saucepan, bring cream, butter and chipotle peppers, plus adobo sauce to boil. Reduce heat to low and simmer for 5 minutes. Drain potatoes and mix with handheld mixer for 1 minute. Add cream mixture, 2 tablespoons maple syrup, salt, pepper and orange zest. Mix until well combined and creamy. Add more syrup, if needed. Serve with drizzle of remaining syrup, if desired.
Sweet Potato Butternut Soufflé Servings: 4-6
INGREDIENTS 3 1/2 tablespoons salted butter, divided 1 1/2 pounds butternut squash, cut in half lengthwise and seeds removed 3/4 pound sweet potatoes 1 1/2 pounds leeks, untrimmed 1/2 teaspoon salt Pinch cardamom Pinch nutmeg 4 ounces (1/2 cup) Alpine-style cheese (such as Gruyère or Swiss), shredded
2 eggs, beaten
1/4 teaspoon ground pepper DIRECTIONS Preheat oven to 350°F. Add 1/2 tablespoon butter to a rimmed baking sheet and place in oven on lower rack. Season inside of squash with salt and pepper. Once the butter is melted, lay squash face down on the buttered tray and return to the oven. Pierce sweet potatoes with a fork 6 times and add them to the oven, resting directly on the upper rack. Cook both until pierced easily with a fork, 45 minutes to 1 hour for the squash, and 30-45 minutes for the sweet potato. While the squash and potatoes cook, slice off the bottom of the leeks. Cut off and discard the top dark green part and the roots. Slice the remaining leeks lengthwise, then width-wise, 1/2-inch thick. Wash well under running water to rid the leek of any debris. Melt 2 1/2 tablespoons butter in a medium-sized sauté pan and melt over medium heat. Scraping the bottom of the pan for about 3-5 minutes, cook until the butter turns light brown. If butter foams while browning, take off heat and stir until foam subsides, then return to heat until the butter is walnut-hued. Add the leeks, 1/4 teaspoon salt, cardamom and nutmeg; cook for 10 minutes. Set aside. Once squash and potatoes are cooked and cool enough to touch, scrape out their interiors (discard the skins) and run through a food mill or processor and place into a large bowl. Add the leeks and browned-butter mixture, cheese, eggs, 1/4 teaspoon salt and ground pepper. Mix well. Spoon into a heavy-bottomed 8x8-inch buttered (using remaining 1/2 tablespoon butter) baking dish and bake for 20-30 minutes, until the top turns golden. Cool for 5 minutes and serve.
Sweet Potato Casserole Servings: 8-10 INGREDIENTS Sweet Potatoes:
3 1/3 1/2 1/2 1 1/2 1
pounds (about 3 large) sweet potatoes, peeled and cut into 1-inch cubes cup butter, melted cup milk cup brown sugar, lightly packed teaspoon vanilla extract teaspoon ground nutmeg teaspoon salt
3/4 3/4 3/4 6 3/4
cup all-purpose flour cup brown sugar, lightly packed teaspoon salt tablespoons butter, melted cup chopped pecans
DIRECTIONS Sweet Potatoes: Add cubed sweet potatoes to pot of cold water. Set over high heat and bring to boil. Reduce heat to medium and simmer until tender, about 15 minutes. Drain. Preheat oven to 375Â°F. Grease 2-quart baking dish with butter. Mash sweet potatoes; add butter, milk, brown sugar, vanilla, nutmeg and salt. Spread evenly into prepared baking dish. Streusel Topping: Combine flour, brown sugar, salt, butter and pecans in medium bowl. Mixture will be crumbly. Sprinkle over sweet potato mixture. Bake until topping is golden brown, about 20-25 minutes. Serve warm.
Round out your Thanksgiving menu with one or two of our other delicious side dishes. From salad and corn pudding, to Brussels sprouts, thereâ€™s something for everyone.
Best Corn Pudding Servings: 8-10 INGREDIENTS 8 ounces cream cheese, room temperature 2 (15-ounce) cans cream corn 3 cups corn, fresh or frozen (thawed) 1 cup cornmeal 1 medium onion, finely chopped 1 1/3 cups milk 1/2 cup (1 stick) butter, melted 2 eggs 2 tablespoons sugar 2 teaspoons salt 1 teaspoon pepper 1 tablespoon fresh thyme 1/4 teaspoon cayenne pepper 1/2 cup sharp Cheddar cheese, shredded 1/2 cup Monterey Jack cheese, shredded Paprika (optional) DIRECTIONS Preheat oven to 350Â°F. Butter a 9x13-inch casserole dish. Whisk cream cheese until very soft and smooth. Add cream corn, corn, cornmeal, onion, milk, butter, eggs, sugar, salt, pepper, thyme and cayenne pepper. Mix in half of each cheese. Pour into prepared dish. Top with remaining cheese. Bake for 30-40 minutes or until golden brown. Let stand for 10 minutes before serving. Sprinkle with paprika, if desired.
Butternut Squash Bread Salad Servings: 6
INGREDIENTS 4 1 2 1 2 1 5 4 1
cups butternut squash, peeled and diced (about 4 pounds squash) red onion, thinly sliced tablespoons olive oil teaspoon salt Freshly ground black pepper, to taste tablespoons sherry or red wine vinegar bunch kale, stemmed and leaves torn into strips cups crustless ciabatta or other Italian bread (1 pound loaf), cut into 1-inch cubes tablespoons flavored butter or plain butter, melted cup radicchio, shredded Parmesan cheese for grating
DIRECTIONS Heat oven to 400Â°F. Toss squash with onion, olive oil, salt and pepper to taste on a large rimmed baking sheet. Add 1/4 cup water. Roast until squash is tender and golden in color, 25-30 minutes. Pour vinegar over the roasted squash and gently toss. Sprinkle kale leaves over the hot squash and toss again to slightly wilt. Put bread cubes on a rimmed baking sheet and toss with butter; bake for 10 minutes or until bread is crisp and toasted. Scrape squash mixture into large serving bowl; add bread and radicchio and toss it all together. Top with grated parmesan.
Cheesy Corn & Bacon Bake Servings: 8
2 tablespoons butter 2 cloves garlic, minced 2 tablespoons flour 2 cups milk Salt and pepper, to taste Hot sauce, to taste 3 ounces cream cheese, room temperature 1 1/2 cups Cheddar cheese, shredded 2 (15-ounce) cans sweet corn kernels, drained 8 slices bacon, cooked and crumbled
Heat oven to 375Â°F. Melt butter in large skillet over medium heat; then add garlic and sautĂŠ until fragrant, about 1 minute. Whisk in flour then cook for 30 more seconds. Gradually whisk in milk until mixture is smooth, then season with salt and pepper. Switch to a spatula and cook, stirring constantly, until sauce is thick and bubbly, about 10 minutes. Stir in hot sauce. Add cream cheese; stir until smooth. Add cheddar; stir until smooth. Add corn and bacon; stir to combine. Pour mixture into buttered 1 1/2-quart baking dish. Bake uncovered for 25-30 minutes, or until golden brown and bubbly. Let cool for 10 minutes before serving.
Brussels Sprouts & Mushroom Casserole Servings: 12 INGREDIENTS 6 1 1/2 8 1 2 2 1 1 1 1
tablespoons unsalted butter, divided pounds Brussels sprouts, trimmed and halved ounces button or cremini mushrooms, sliced medium onion, chopped Salt and pepper, to taste cloves garlic, minced tablespoons all-purpose flour cup chicken or vegetable stock cup half and half cup panko breadcrumbs (6-ounce) can French fried onions
DIRECTIONS Preheat oven to 375Â°F. Butter a 9x13-inch casserole dish. Set aside. Melt 2 tablespoons butter in large skillet set over medium heat. Add Brussels sprouts and cook until browned, about 5 minutes. Transfer to separate bowl and set aside. Add mushrooms and onion to skillet, season with salt and pepper, and cook until soft, about 5-6 minutes. Add garlic and cook for 1 minute more. Add to bowl with Brussels sprouts. Melt 2 tablespoons butter in medium skillet. Add flour and whisk to form thick paste. Add chicken or vegetable stock gradually while whisking constantly. Whisk in half and half. Increase heat to medium high and bring to boil, whisking frequently. Simmer for about 5 minutes until thickened. Season with salt and pepper to taste. Combine Brussels sprouts mixture with sauce and pour into prepared casserole dish. Melt remaining 2 tablespoons of butter and combine with breadcrumbs in medium bowl. Add French fried onions. Sprinkle mixture on top of Brussels sprouts mixture and bake casserole until bubbly and topping is brown, about 20-25 minutes. Note: This casserole can be prepared ahead of time. Cover unbaked casserole with plastic wrap and chill in the fridge for up to 1 day. Remove plastic wrap and bake, increasing time to 35-40 minutes.
When the Thanksgiving meal is over itâ€™s time to grab a cup of coffee and enjoy a slice of pie. Master a classic with our recipe for the Perfect Pie Crust and Best Pumpkin Pie. If you are feeding a crowd, try the Chocolate Pumpkin Slab Pie. And for those non-traditionalists we have a pumpkin roll and pecan pie bars.
Perfectly Flaky Pie Crust Servings: 1 9-inch double pie crust INGREDIENTS 2 1/2 1 1 1 1/4
cups all-purpose flour teaspoon salt tablespoon granulated sugar (optional) cup (2 sticks) unsalted butter, cold and cut into cubes cup water, cold
DIRECTIONS In medium bowl, combine flour, salt and sugar (if using). Add cubed butter and use pastry blender to cut butter into dry ingredients until size of small peas. Add water 1 tablespoon at a time until dough starts to come together into ball. Dump dough out onto clean surface and knead a few times to incorporate all of dry bits. Work quickly, do not over handle. Divide dough in half and shape into discs. Cover with plastic wrap and refrigerate for at least 2 hours. Dough will keep in refrigerator for up to 5 days and double-wrapped in freezer for up to 2 months. When ready to assemble pie, place one disc of dough on a floured surface. With rolling pin, roll dough out into rough 12-inch circle. It’s important to keep crust loose while rolling it; don’t want to finish rolling it out, only to find out it’s stuck to the table. Rotate it often to make sure it’s loose, and if ever it starts sticking, use a bench scraper to lift it while adding a bit more flour underneath. Transfer rolled pie crust to 9-inch pie dish by rolling it up onto rolling pin, and then rolling it out into pie dish. Fill pie crust as desired according to recipe and then roll out second disc of dough. Transfer second crust the same way with the first and trim edges to 1 inch. Press two crusts together to seal and tuck them into pie dish. Crimp edges as desired. Cut slits into the top for vents, brush with egg wash and bake. Note: This basic pie dough will work with a wide variety of recipes. Follow recipe for specific baking instructions. Or, if creating your own fruit filling, bake for 1 hour at 400°F. Cool for a few hours before serving at room temperature.
Best Pumpkin Pie Servings: 8-10
INGREDIENTS 1 2 3 1 1/4 1/2 1 1/2 1/4 1/4 1 1/4
butter pie crust cups (1 15-ounce) can pumpkin purée large eggs cup brown sugar teaspoon salt teaspoon ground cinnamon teaspoon ground ginger teaspoon freshly grated nutmeg teaspoon ground cloves cup heavy cream Whipped cream (optional)
DIRECTIONS Roll out one disc of pie crust into approximate 12-inch circle. Transfer to 9-inch pie dish. Fold edges over and crimp as desired. Freeze for 30 minutes. While pie crust is in freezer, preheat oven to 400°F. Line pie crust with buttered foil and fill with pie weights, uncooked rice or dried beans. Prebake crust just until it appears set, about 20 minutes. Let cool 5 minutes then remove weights and foil. Reduce oven temperature to 375°F. In large bowl, whisk together pumpkin purée, eggs, sugar, salt, cinnamon, ginger, nutmeg and cloves. Whisk in heavy cream. Pour mixture into prebaked pie crust and bake until center no longer sloshes when gently shaken, but still jiggles, about 45-50 minutes. Do not over bake. Turn off oven and leave oven door slightly ajar with pie still inside. Cool to room temperature inside the oven. The pie will finish setting as it cools, and cooling it down slowly prevents cracking. Serve pie warm or at room temperature with whipped cream, if desired. Store leftovers in the fridge. Note: This recipe only uses one half of the pie crust recipe. Store other half for another use, in the fridge for up to 5 days and in the freezer for up to 2 months.
Best Pumpkin Roll Servings: 8 INGREDIENTS Cake:
3/4 1/4 3 2/3 3/4 1 1/2 2 1/2 1/2 1/4
Filling: cup granulated sugar cup light brown sugar large eggs cup pumpkin purée cup all-purpose flour teaspoon baking powder teaspoon kosher salt teaspoons ground cinnamon teaspoon ground ginger teaspoon grated nutmeg teaspoon ground cloves
8 5 2 1/2 2
ounces cream cheese, cold tablespoons unsalted butter, room temperature cups confectioners’ sugar, sifted teaspoons vanilla extract
DIRECTIONS Cake: Preheat oven to 375°F. Butter and flour edges of 9x13-inch or 10x15-inch rimmed baking sheet or jelly roll pan and line bottom of pan with parchment paper. In bowl of electric mixer, combine sugars and eggs. Mix on medium-high speed until mixture is pale and nearly doubled in volume, 3-4 minutes. Blend in pumpkin purée. In small bowl, combine flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Whisk to blend. With mixer on low speed, add in dry ingredients to pumpkin mixture just until incorporated. Spread batter into prepared baking pan in even layer. Bake until cake is set and springs back when lightly pressed, 14-16 minutes for larger pan or 18 minutes for smaller pan. Transfer to wire rack and let cool. Once cool, lay fresh sheet of parchment paper out on work surface. Gently turn the cake out of baking pan onto parchment, leaving bottom layer of parchment attached. With both sides of cake lined by parchment, gently roll cake up into spiral shape. Transfer to refrigerator and let sit for at least 1 hour. Filling: In bowl of electric mixer, combine cream cheese and butter. Beat on medium-high speed until smooth. Add in confectioners’ sugar and beat again until light and fluffy, about 2-3 minutes. Blend in vanilla. Remove cake from refrigerator and unroll carefully. Remove layer of parchment that is attached to top of cake. Spread cream cheese frosting in even layer over pumpkin cake, leaving an inch or so border at the edges. Carefully reroll the cake into the spiral shape. Once cake has been rolled around filling, wrap tightly with parchment or plastic wrap and refrigerate or freeze until set, at least 1-2 hours. Remove the parchment or plastic wrap, slice and serve.
Pecan Pie Bars Servings: 12
1 1/4 1/2 1/4 1/2
Preheat oven to 350ยบF. Butter 9x13-inch baking dish and line with parchment paper. In large bowl, combine flour, powdered sugar and salt. Add butter and use pastry blender to cut it into dry ingredients until mixture resembles coarse crumbs. Press into prepared baking dish and bake until edges are golden brown, about 20 minutes. Remove from oven and set aside.
cups all-purpose flour cup powdered sugar teaspoon salt cup unsalted butter, cold and cut into cubes
Filling: 3/4 1/2 1/3 1/4 3 1/2
cup unsalted butter, melted cup honey cup brown sugar, light or dark cup heavy cream cups pecans, chopped
Serving: Vanilla ice cream Caramel ice cream topping
Filling: Whisk together melted butter, honey, brown sugar and heavy cream until mixture is smooth. Add pecans and stir until all pecans are coated. Spread on top of crust. Bake bars for 20 minutes until filling is bubbling. Let cool completely. Cut into squares and top with ice cream and caramel topping.
Chocolate Pumpkin Slab Pie Servings: 18 INGREDIENTS Chocolate Crust: 1 6 2
(14.3-ounce) package chocolate sandwich cookies tablespoons unsalted butter, melted and divided tablespoons granulated sugar
Pumpkin Filling: 1 1 2 1 2/3 1
(15-ounce) can pumpkin purée (14-ounce) can evaporated milk large eggs teaspoon vanilla extract cup granulated sugar tablespoon pumpkin pie spice
Topping: 1 1/2 3 1 1/2 4
cups heavy cream tablespoons powdered sugar teaspoon vanilla extract teaspoon ground cinnamon ounces semi-sweet chocolate, shaved or chopped
DIRECTIONS Chocolate Crust: Preheat oven to 350°F. Lightly butter 10x15-inch baking sheet with 1 tablespoon melted butter; set aside. Place cookies into food processor and pulse until finely ground. Pour into mixing bowl and stir in sugar and remaining melted butter until evenly combined. Pour onto prepared baking pan and press into even layer; set aside. Pumpkin Filling: Whisk together pumpkin purée, evaporated milk, eggs, vanilla, sugar and pumpkin pie spice until well combined. Pour over cookie crust; spreading it out to sides of pan and completely covering the crust. Bake until center is set and toothpick inserted in middle comes out clean, about 20-25 minutes. Remove from oven and let cool completely before cutting and serving. Topping: Combine heavy cream, powdered sugar, vanilla and cinnamon. Beat on high with electric mixer until soft peaks form. Serve pie with dollop of cream on top and a dusting of chocolate shavings.
Bourbon-Spiked Pumpkin Tart Servings: 8
INGREDIENTS Tart Shell:
1 1/4 1/3 1/3 8 1 1
1 1/2 1 1 2 1/2 1/4 1/4 1/4 1/3
cups all-purpose flour cup powdered sugar cup light brown sugar Pinch of salt tablespoons (1 stick) unsalted butter, cold and cubed tablespoon molasses large egg yolk
cup pumpkin purĂŠe cup light brown sugar large egg teaspoon vanilla extract tablespoons bourbon teaspoon ground cinnamon teaspoon grated nutmeg teaspoon ground cloves teaspoon salt cup sour cream Whipped cream (optional)
DIRECTIONS Tart Shell: Combine flour, sugars and salt in medium bowl. Whisk to blend. Add in cold butter cubes and cut into dry ingredients using pastry blender (or rub together with your fingertips). Do this until largest butter pieces are the size of small peas. In small bowl, combine molasses and egg yolk and mix until smooth. Add molasses mixture to rest of ingredients. Toss together and then knead very gently until cohesive dough forms and no streaks of dry ingredients remain. Form dough into disc, wrap with plastic wrap and chill until firm, about 1-2 hours. Roll out dough on lightly floured work surface until it is large enough to fill 9-inch tart pan. Press dough into fluted edges of pan. Trim away excess dough on top. Transfer the tart shell to the freezer and chill at least 30 minutes, until firm. Preheat oven to 375Â°F. Line frozen tart shell with foil, then fill with baking beads. Place on baking sheet and transfer to oven. Bake for 25 minutes, rotating pan halfway through baking time. Remove foil and baking beads and return to oven. Bake 5-8 minutes more. Filling: While tart shell is baking, prepare filling. In medium bowl, combine pumpkin, sugar, egg, vanilla and bourbon. Whisk to blend until smooth. Whisk in cinnamon, nutmeg, cloves and salt. Whisk in sour cream. When tart shell is finished baking, add filling and smooth into even layer. Return to oven and bake 25 minutes, until filling is just set and beginning to brown lightly on top. Transfer to wire rack to cool, then chill at least 1 hour before slicing and serving. Garnish with freshly whipped cream, if desired.
Pecan Apple Pumpkin Pie Servings: 8
INGREDIENTS Apple Layer:
1/3 1 1 1/2 1/3 2 1 3
1/2 6 3 1/4 1 1 1/2
cup packed light brown sugar tablespoon cornstarch teaspoon ground cinnamon teaspoon salt cup water tablespoons unsalted butter teaspoon vanilla extract cups tart apples (mixture of GrannySmith and Fuji), peeled and sliced Pie dough for single-crust pie (store-bought or homemade )
3/4 3/4 1/3 1 1 1/4 1
cup canned pumpkin cup evaporated milk cup granulated sugar large egg tablespoon pumpkin pie spice teaspoon salt teaspoon vanilla extract
cup packed light brown sugar tablespoons unsalted butter tablespoons heavy cream teaspoon salt teaspoon vanilla extract cups pecans, semi-chopped
DIRECTIONS Apple Layer: In medium saucepan, combine brown sugar, cornstarch, cinnamon, salt and water. Stir until smooth. Add butter and vanilla and set over medium-high heat. Bring to boil and add apples. Cook, stirring often, for 4 minutes. Remove from heat and let cool slightly. Preheat oven to 350Â°F. Roll out pastry dough on lightly floured work surface. Transfer to 9-inch pie plate, trim and flute edges. Pour apple mixture into pie crust and spread out in even layer. Set aside. Pumpkin Layer: In medium bowl, whisk together pumpkin, milk, sugar, egg, pumpkin pie spice, salt and vanilla until smooth. Pour pumpkin mixture over apples and tap the pie lightly on the counter a few times to dislodge any air bubbles. Bake until set and toothpick inserted in middle comes out clean, about 50-55 minutes. If the edges of crust are getting too brown before center is cooked, cover crust with aluminum foil the last 15 minutes of baking. Remove from oven and let cool completely. Pecan Layer: In a medium saucepan, combine brown sugar, butter, heavy cream and salt. Set over medium heat and stir until smooth. Bring to boil and cook until thickened, about 4 minutes. Remove from heat and stir in vanilla and pecans. Pour mixture over cooled apple/pumpkin layers, spreading it out so the top is completely covered in an even layer. Let set before cutting and serving, about 30 minutes. Leftovers can be wrapped tightly and kept in refrigerator for up to 4 days.
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