Recipes from Simply Thanksgiving/ Better Homes and Gardens
Meet Sara Foster
Sara Foster puts her experience running the legendary Foster’s Market in North Carolina to use in her Thanksgiving game plan. “I prepare food ahead of time just as we would at the market,” she says. “Things like prepping vegetables or making salad dressing can be done days ahead, then stored in the fridge. Then you just have mixing and last-minute cooking Thanksgiving Day.”
When it comes to the menu, Sara says the key is balance—what you’re eating and how it looks. “At Thanksgiving all the traditional dishes are brown, so I look for ways to add color so it looks fresh and pretty,” she says. Dishes such as Beet, Carrot & Apple Salad (page 161) add color and crunchy texture to the meal. See behind- the-scenes video from this story in our digital edition. Go to BHG.com/digital to find it.
Sara’s Silky Pumpkin Pie
Prebaking the pie shell ensures a perfect crisp and flaky contrast to the smooth filling. Check the pie 10 minutes or so before the end of baking time and cover the edges with foil if becoming too brown. prep 35 min. bake 50 min. cool 1 hr. oven 350°F
3 large eggs
1⁄3 cup sugar
1 14-oz. can sweetened condensed milk
11⁄2 cups cooked Pumpkin Puree, below, or
one 15-oz. can pumpkin
3 Tbsp. unsalted butter, melted and cooled
1 Tbsp. all-purpose flour 1⁄2 tsp. nutmeg 1⁄2 tsp. ground cinnamon
1⁄2 tsp. ground ginger
1⁄4 tsp. ground cloves
1 prebaked 9-inch Everyday Piecrust, right
1. Preheat oven to 350°F. In a large bowl whisk together eggs, sugar, condensed milk, pumpkin, and butter to thoroughly combine.
2. In bowl mix flour, nutmeg, cinnamon, ginger, cloves, and pinch of salt; stir into pumpkin mixture.
3. Pour filling into pie shell. Place filled pie tin on rimmed baking sheet. Bake 50 to 60 minutes, until filling is set around edges and slightly loose in center. Cool on wire rack 1 hour. Cover and chill within 2 hours. Makes 10 servings.
Pumpkin Puree Cut one small pie pumpkin in half; scoop out seeds. Place pumpkin, cut side down, on rimmed baking sheet. Bake at 400°F for 45 minutes to 1 hour, until soft. Scoop flesh from pumpkin into bowl. Mash with potato masher. each serving 364 cal, 16 g fat, 109 mg chol, 190 mg sodium, 48 g carb, 2 g fiber, 8 g pro. Make Ahead Prepare pie up to 2 days ahead and store in the refrigerator. Up to 1 month ahead, make and freeze pumpkin puree.
Molasses-Bourbon Pecan Pie
“I substitute molasses for corn syrup in this version of classic pecan pie. The filling is every bit as sticky as you’d expect, and the molasses and bourbon add a deep, almost smoky flavor,” Sara says. If you prefer a milder molasses flavor, swap in light corn syrup for half the molasses. prep 20 min. bake 50 min. cool several hours oven 350°F
1 cup molasses
1 cup sugar
4 large eggs, beaten
3 Tbsp. bourbon (optional)
2 Tbsp. unsalted butter, melted
1 Tbsp. pure vanilla extract
Pinch of kosher salt 2 cups pecan halves 1 9-inch Everyday Piecrust, below
1. Preheat oven to 350°F. For filling, in a large bowl stir together molasses, sugar, eggs, bourbon, butter, vanilla, and salt. Evenly spread pecans in unbaked pie shell. Pour filling over pecans.
2. Place pie on center rack of oven, with a foil-lined baking sheet on the rack below to catch any filling that bubbles over. Bake for 50 minutes to 1 hour, until firm around the edges and slightly loose in the center. Cool pie on wire rack several hours. Makes 10 servings. each serving 514 cal, 27 g fat, 113 mg chol, 153 mg sodium, 63 g carb, 3 g fiber, 7 g pro. Make Ahead Prepare pie up to 2 days ahead. Store, covered, in the refrigerator.
This recipe makes enough for two single-crust pies.
prep 30 min.
3 cups all-purpose flour
2 Tbsp. sugar 1 tsp. kosher salt
8 Tbsp. cold unsalted butter (1 stick)
1⁄4 cup vegetable shortening
3 Tbsp. ice water
1 egg, lightly beaten
2 tsp. white distilled vinegar
1. In a large bowl combine flour, sugar, and salt. Using a pastry blender and working quickly to prevent butter from melting into flour, cut in butter and shortening until mixture resembles coarse crumbs.
2. In a small bowl combine ice water, beaten egg, and vinegar; stir to mix. With a fork, mix egg mixture into flour mixture just until dough clumps together and is moist enough to pat together; do not overmix. If dough is dry and crumbly, add more ice water, 1 Tbsp. at a time, just until dough comes together. Dough should not be wet or sticky.
3. Turn out dough onto lightly floured surface.With lightly floured hands, form dough in a ball.Dividedoughinhalf;shapeeachhalfin a flat disk. Wrap each disk in plastic wrap; refrigerate at least 1 hour or up to 3 days.
4. For basic pie shell, let dough stand at room temperature 10 minutes. On lightly floured surface, roll dough with dusted rolling pin to 1⁄2-to1⁄4-inchthickness.Folddoughinhalfor gently roll onto rolling pin; lift and transfer to pie tin. Lightly press dough onto bottom and sides of tin. Trim dough to 11⁄2 inches beyond edges of tin. Roll dough under to form a rim; crimp with fingers or tines of fork. Prick bottom crust two or three times with a fork. Wrap with plastic wrap; refrigerate at least 1hourorupto3days.
5. To prebake, preheat oven to 425°F. Line chilled pastry with double thickness of foil. Bake 8 minutes. Remove foil and bake 6 to 8 minutes more or until golden. Cool. Make Ahead Prepare and refrigerate up to 3 days ahead, or freeze pastry up to 3 months. Shells can be baked up to 3 days ahead, then stored, covered, at room temperature.
This recipe has the make-ahead step built right in. “The first Thanksgiving that my mom spent in my home, she was surprised how moist and juicy the turkey was—a fresh free-range bird—and that I did not have to get up early to put it in the oven. From then on, I’ve cooked the holiday turkey,” Sara says. prep 30 min. stand 11
1 15- to 17-lb. whole fresh free-range turkey
4 Tbsp. unsalted butter 15 fresh sage leaves
Sea salt and freshly ground black pepper
4 sprigs fresh rosemary
2 onions, quartered
1 apple, quartered
2 cups dry white wine
2 cups unfiltered apple juice
1. Rinse turkey inside and out; remove giblets and neck from body and neck cavities.
2. Loosen skin of turkey breast. Place 2 Tbsp. butter and 4 sage leaves under skin of each breast. Season turkey cavity and skin with salt and pepper. Place 2 rosemary sprigs, 1 onion, half the apple, and 4 sage leaves in large cavity. Pour the wine and apple juice in roasting pan; add remaining onion, apple, sage, and rosemary. Place turkey breast-side down in pan. Cover; refrigerate overnight.
3. Remove turkey from refrigerator; let stand 1 hour at room temperature. Preheat oven to 350°F. Skewer neck skin to back. Tie drumsticks to tail using kitchen string.
4. Roast turkey, breast-side down, for 11⁄2 hours,spooningpandrippingsover the turkey every 30 to 45 minutes. Turn turkey breast-side up.* Cut string between drumsticks. Roast 11⁄2 to 2 hours longer, spooning pan drippings over every 30 to 45 minutes or until turkey juices run clear whenasmallknifeisinsertedinthickestpart of thigh (180°F in thigh and 165°F in breast). Lightly tent with foil if becoming too brown.
5. Remove turkey from oven; spoon pan drippings over it. Move turkey to a cutting board (reserve pan drippings for Herb Gravy, below). Let stand 30 to 45 minutes. Makes 8 (7-oz.) servings, plus leftovers. each serving 331 cal, 10 g fat, 177 mg chol, 162 mg sodium, 5 g carb, 0 g fiber, 48 g pro. * To turn the turkey, insert large tongs into the center cavity, and wear rubber gloves or use a piece of foil to hold it as you rotate it.
Just a palm full of a few fresh herbs that are already on hand for other Thanksgiving dishes makes this quick gravy a standout. start to finish 20 min.
4 Tbsp. unsalted butter
4 Tbsp. all-purpose flour
2 tsp. fresh thyme
1 tsp. chopped fresh sage
1 cup reserved pan juices from
2 cups reduced-sodium chicken broth
Sea salt and freshly ground pepper
1. Melt butter in a skillet over medium-high heat until sizzling hot. Slowly stir in flour, reduce heat to medium, then cook, stirring constantly until flour is light brown, about 2 minutes. Stir in thyme and sage. Slowly whisk in pan liquids from the turkey and the chicken broth; season with salt and pepper to taste. Cook and stir 2 to 3 minutes, until liquid comes to boiling and begins to thicken.
Buttermilk Mashed Creamers
“For perfect mashed potatoes—classic creamy, fluffy comfort food—use the right spuds,” Sara says. “Starchy potatoes absorb moisture, which means they whip up beautifully.” She recommends using potatoes such as Yukon golds, russets, or round purple-skin Caribes. prep 15 min. cook 30 min. stand 5 min.
2 lb. Yukon gold or russet potatoes
6 Tbsp. unsalted butter (3⁄4 stick)
1⁄2 cup well-shaken buttermilk
Sea salt and freshly ground black pepper
1. Peel potatoes. Cut any large potatoes in half so potatoes are uniform size. Place potatoes in large saucepan and cover with 2 inches of cold water. Bring to low boiling over medium-high heat. Cover, reduce heat, and simmer about 30 minutes, until potatoes are tender when pierced with small knife tip; remove from heat.
2. Drain potatoes, then return to saucepan. Add unsalted butter, cover, and let stand until butter is melted. Add buttermilk; mash with potato masher or whip with electric beaters until creamy and butter and buttermilk are incorporated. Season to taste with salt and pepper. Serve warm. Makes 8 servings. each serving 175 cal, 9 g fat, 24 mg chol, 68 mg sodium, 22 g carb, 2 g fiber, 3 g pro. Make Ahead Cook potatoes up to a day ahead and refrigerate. Drain off most of the water. Reheat, covered, over medium heat. Drain and proceed as directed in recipe.
Beet, Carrot & Apple Salad
This mix of crisp vegetables is super fresh and colorful. For each color to stand out, layer ingredients in a serving bowl. Right before serving, drizzle with dressing and toss. start to finish 45 min.
Zest and juice of 1 orange
Zest and juice of 1 lime
2 Tbsp. sherry vinegar
3⁄4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
1 lb. beets, peeled and cut in matchsticks*
2 large carrots, peeled and cut inmatchsticks*
1 Granny Smith apple, cored, peeled, andcut in matchsticks*
1 turnip, peeled and cut in matchsticks*
1 bunch flat leaf parsley, stems removed
1. In a large bowl combine orange zest and juice, lime zest and juice, and vinegar. Slowly whisk in the olive oil and season with salt and pepper to taste.
2. Layer beets, carrots, apple, and turnip in bowl. Season with additional salt and pepper to taste. Toss salad just before serving, and top with parsley. Makes 8 (1⁄2-cup) servings, plus leftovers.
each serving 118 cal, 10 g fat, 0 mg chol, 87 mg sodium, 7 g carb, 2 g fiber, 1 g pro. *To cut matchsticks, use a mandoline or food processor fitted with a julienne blade or large shredding blade.
Make Ahead Prepare dressing up to 3 days ahead. Cut vegetables and store separately in the refrigerator up to 1 day ahead.
Creamy Green Beans with Crispy Shallots
prep 30 min. bake 45 min. cook 15 min. oven 350°F.
2 lb. green beans, trimmed, cut in 3-inch pieces
6 Tbsp. unsalted butter (3⁄4 stick)
1 onion, diced
1 lb. button mushrooms, cleaned and sliced
1⁄4 cup all-purpose flour
21⁄2 cups milk
2 tsp. sea salt 1⁄2 tsp.
freshly ground black pepper 2 gratings of fresh nutmeg
Canola oil, for frying
9 shallots, sliced crosswise in 1⁄4-inch rings
1⁄2 cup cornstarch, sifted
1. Preheat oven to 350°F. Lightly grease a 2-quart baking dish.
2. Bring large saucepan of salted water to boiling. Prepare and set aside a large bowl of ice water. Cook green beans in boiling water about 2 minutes, until bright green; drain and place in ice water to cool. Drain thoroughly.
3. Meanwhile, in very large skillet melt 2 Tbsp. of the butter over medium heat. Cook and stir onion in hot butter about 3 minutes, until soft and translucent. Add 1 Tbsp. butter; turn heat to medium-high. Sauté mushrooms about 4 minutes, until golden. Transfer onions, mushrooms, and beans to large bowl.
4. For sauce, in same skillet, melt remaining butter over medium heat; add flour. Stir constantly, about 2 minutes, until flour turns light brown. Slowly pour in milk; cook and stir about 4 minutes, until thickened. Stir in salt, pepper, and nutmeg. Remove from heat; cool completely. Pour cooled sauce over bean mixture; stir to coat evenly. Spoon into prepared baking dish. Bake about 40 minutes, until sauce bubbles around edges.
5. Meanwhile, for topping, pour 3 to 4 inches of oil into deep saucepan. Heat over medium-high heat until sizzling. Working in batches, separate shallots into rings; toss with cornstarch to coat, shaking off excess. Carefully add to hot oil. Fry 2 minutes, until golden and crisp. Remove with slotted spoon; drain on paper towels.
6. Remove casserole from oven, sprinkle with shallots. Bake 5 minutes more, until top is crisp and golden. Serve warm. Makes 8 servings. each serving 126 cal, 8 g fat, 13 mg chol, 200 mg sodium, 12 g carb, 2 g fiber, 3 g pro.
Make Ahead Bake and refrigerate untopped green bean mixture 1 day ahead. Fry shallots up to 2 days ahead; store in airtight container at room temperature. Reheat green beans, covered, at 350°F for 30 minutes, until heated through. Top with crispy shallots the last 5 minutes.
Aunt June’s Boiled Custard
“From Thanksgiving to Christmas, my Aunt June often made this boiled vanilla custard (a beverage similar to eggnog) to keep a steady supply for entertaining at her house or to take to friends’ get-togethers,” Sara says. prep 10 min. cook 25 min. cool 1 hr. chill 4 hr.
51⁄2 cups milk
2 cups heavy cream
1 vanilla bean, split lengthwise, seeds scraped and reserved
11⁄2 cups sugar
1 tsp. kosher salt
6 large egg yolks
1. In large heavy-bottom saucepan, heat the milk, cream, vanilla bean, and reserved seeds over medium heat just until scalded (just before the boiling point). Remove from heat, add sugar and salt, then whisk until sugar is dissolved. Discard the vanilla bean.
2. In a medium bowl, whisk the egg yolks. To temper the eggs, slowly whisk about 2 cups of the warm milk mixture into the eggs. Whisk the milk-egg mixture into remaining milk mixture in pan.
3. Place saucepan over very low heat. Cook, whisking constantly, 10 to 15 minutes, until mixture is thickened (coats back of metal spoon). Remove from heat. Strain custard to remove any lumps. Cool for 1 hour. Cover and refrigerate until ready to serve or up to 3 days. Serve chilled. Makes 16 servings