turkey day

Stuffing, gravy, and turkey are perhaps the most classic and time-honored recipes for Thanksgiving. Make sure your holiday is complete with this popular trio. And for a new tradition, try a hearty sweet potato soup brightened with some of autumn’s favorite foods: apples and maple syrup.

Bread Stuffing

From Betty Crocker Best 100 by Betty Crocker ($25, Mariner Books, 2021)

O Oil or cooking spray c butter 55 min prep time 2 1 large stalks celery (with leaves), chopped (1K c) medium onion, chopped (1 c) serves 12 9 c soft bread cubes (about 15 slices bread) (½ cup each) 1K tsp chopped fresh or K tsp dried thyme leaves 1K tsp chopped fresh or K tsp dried sage leaves or ¼ tsp ground sage 1 tsp salt ¼ tsp pepper 1. Heat oven to 350°. Grease a 13×9-inch (3-quart) glass baking dish with oil or cooking spray. 2. In a 4-quart saucepan or a Dutch oven, melt butter over medium-high heat. Add celery and onion and cook 4 to 6 minutes, stirring occasionally, until tender. Add remaining ingredients; stir gently to mix well. Spoon into a baking dish. 3. Cover with foil; bake 25 minutes. Remove foil; bake 10 to 15 minutes longer or until center is hot and edges are beginning to brown. Kitchen Note: What’s turkey without the stuffing? This is a classic everyone will love.

Foolproof Turkey Gravy

From Betty Crocker Best 100 by Betty Crocker ($25, Mariner Books, 2021)

Turkey drippings (fat and juices from roasted turkey) ¼ c all-purpose flour 10 min 2 c liquid (juices from prep time

K roasted turkey, broth, or water) tsp salt, or less if makes 2 cups using turkey drippings ¼ tsp pepper 1. Pour drippings from the roasting pan into a bowl, leaving brown particles in pan. Return ¼ cup drippings to roasting pan. Stir in flour. Pour remaining drippings into a fat separator. Pour drippings (leaving fat in separator) into a 2-cup measure. Add enough broth to equal 2 cups. 2. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in 2 cups liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper. Kitchen Note: If you’d like a thicker gravy, mix 1 tablespoon all-purpose flour with 2 tablespoons additional broth or water. Whisk it into the hot gravy, bring to a boil, stirring constantly, and cook 1 minute longer. End up with a few lumps? Pour the gravy through a fine-mesh strainer to give the gravy a silky smoothness. A flavorful broth is a traditional liquid for many gravies, but you can mix things up by using wine, milk, or half-and-half with broth. Also, taste your gravy before you serve it to make sure it is well seasoned. If it’s too salty, stir in a little more water or low-sodium chicken broth.

Per serving (serves 16; 2 tablespoons each): 54 Calories, 1 g Protein, 3 g Carbohydrates, 0 g Fiber, 5 g Total fat (1 g sat), 109 mg Sodium

Roast Turkey with Fresh Thyme Rub and Maple Glaze

From Betty Crocker Best 100 by Betty Crocker ($25, Mariner Books, 2021)

1 whole turkey (12 lb), thawed if frozen 2 Tbsp butter, divided 3 Tbsp chopped fresh thyme leaves 4 hrs, 1 tsp salt 20 min K tsp ground allspice prep time K tsp pepper serves 12 1 Tbsp olive oil 2 Tbsp real maple or maple-flavored syrup 1. Heat oven to 325°. Discard turkey’s giblets and neck or reserve for another use. Rinse turkey inside and out with cold water; pat dry with paper towels. 2. Fold wings across back of turkey so tips are touching. If turkey doesn’t have an ovenproof plastic leg band holding legs together, tuck legs under band of skin at tail (if present) or tie legs together with kitchen string, and then tie to tail if desired. Place turkey breast-side up on a rack in a large roasting pan. Melt 1 tablespoon of the butter; brush over turkey. 3. In a small bowl, mix thyme, salt, allspice, pepper, and oil. Rub mixture over turkey. Insert ovenproof meat thermometer into turkey so tip is in thickest part of inside thigh and does not touch bone.

4. Roast uncovered 3 hours to 3 hours 45 minutes. After roasting about 2 hours, cut plastic band, skin, or string holding legs, to allow inside of thighs to cook thoroughly and evenly. Place a tent of foil loosely over turkey to prevent excessive browning. 5. Melt remaining 1 tablespoon butter; mix with syrup. Brush half of mixture over turkey about 20 minutes before completely cooked. Brush again about 10 minutes before completely cooked. 6. Turkey is done when thermometer reads 165° and legs move easily when lifted or twisted. Remove turkey from pan to a warm platter (reserve pan drippings for gravy, if desired); cover with foil to keep warm. Let stand 15 minutes for easiest carving. Kitchen Note: This recipe is a Betty Crocker favorite because it has both a flavorful rub and a complementary glaze. Doubly delicious! For optimal food safety and even doneness, the USDA recommends cooking stuffing separately. Cooking home-stuffed poultry or game birds is riskier than cooking those that are not stuffed. However, if you choose to stuff poultry or game birds, it’s necessary to use an accurate food thermometer to make sure the center of the stuffing has reached a safe minimum temperature of 165°. Even if the poultry or game bird itself has reached the safe minimum internal temperature of 165°, the stuffing may not have reached the same temperature. Bacteria can survive in stuffing that has not reached 165°, possibly resulting in food-borne illness. Do not stuff poultry or game birds that will be grilled, smoked, fried, or microwaved, because they will never get hot enough in the center to be safe.

Per serving: 415 Calories, 57 g Protein, 3 g Carbohydrates, 0 g Fiber, 18 g Total fat (5 g sat), 491 mg Sodium, HHHHH Vitamin B3 (niacin), B6, B12, Phosphorus, HHHH Vitamin B2 (riboflavin), Zinc, H Vitamin B1 (thiamine), Iron, Magnesium, Potassium

Sweet Potato and Leek Soup with Apples

From the Taste for Life test kitchen 2 Tbsp olive oil 2 leeks, white parts only, sliced and rinsed well 1 small yellow onion, 90 min diced prep time 4 apples, serves 8 divided ¼ c maple syrup 2 Tbsp apple cider vinegar 3 lbs sweet potatoes, peeled and chopped 1K qt low-sodium vegetable stock 1 c your favorite milk (dairy or non-dairy) Salt and freshly ground black pepper

K c half-and-half ¼ c pumpkin seeds 1. Heat oil in a large soup pot over medium heat. Add leeks and onion and sauté for 10 minutes, until they soften, stirring occasionally. Chop (they don’t need to be peeled) 2 of the apples and add to pot. Add maple syrup and vinegar. Cook for 5 minutes. 2. Add sweet potatoes and stock. Bring to a boil. Reduce heat and simmer, covered, for 45 minutes. 3. Add milk and simmer, uncovered, for 10 minutes. Purée in a high-speed blender or in a food processor. Season to taste with salt and pepper. 4. Thinly slice remaining 2 apples. Garnish each serving with apple slices, a drizzle of half-and-half, and pumpkin seeds.

Per serving: 327 Calories, 6 g Protein, 61 g Carbohydrates, 8 g Fiber, 8 g Total fat (2 g sat), 293 mg Sodium, HHHHH Vitamin A, HHH Vitamin B6, HH Vitamin B2 (riboflavin), Magnesium, Phosphorus, H Vitamin B1 (thiamine), C, E, K, Calcium, Folate, Iron, Potassium, Zinc