feast lesswith fuss

Rosemary Roasted Turkey Legs

Yep, we’re really suggesting you skip the whole bird this year. These crispy-skinned legs cook faster, stay juicier, and give your resident carver the day off.

Citrus-Spice Cranberry Sauce

Gussy up canned sauce with a few warming spices and a splash of citrus. Easy, elevated.

By Lizzy Briskin

Cheddar Mashed Potatoes

Zhuzh up store-bought potatoes with mustard and sour cream for a zippy spin on Thanksgiving’s darling.

Pomegranate Dressing

ACTIVE TIME 25 MINUTES

TOTAL TIME 1 HOUR, 25 MINUTES SERVES 8

1/2 cup (1 stick) unsalted butter

14 oz. prechopped mirepoix (about 3 cups)

1 tsp. kosher salt

1/4 tsp. freshly ground black pepper

2 Tbsp. chopped fresh sage leaves

3 cloves garlic, minced (about 1 Tbsp.)

11/2 tsp. dried thyme

1 12-oz. pkg. unseasoned bread cubes for stuffing (such as Pepperidge Farm)

21/2 cups vegetable broth

4 large eggs

1 cup dried apricots, chopped (about 6 oz.)

1 cup pomegranate arils (about 6 oz.)

1/2 cup pine nuts (about 23/4 oz.)

Cooking spray

Pomegranate molasses, for topping (optional)

1/4 cup chopped fresh mint almonds or walnuts can stand in for the pine nuts.

PREHEAT oven to 350°F with rack in top third of oven.

Pomegranate Dressing

Prechopped veggies and store-bought bread cubes streamline this fruity stuffing.

MELT butter in a large skillet over medium. Add mirepoix, salt, and pepper; cook, stirring often, until softened, about 8 minutes. Add sage, garlic, and thyme; cook, stirring occasionally, until fragrant, about 1 minute. Transfer to a large bowl.

ADD bread cubes to bowl and stir well.

Whisk broth and eggs in a large measuring cup; stir into bread mixture.

Fold in apricots, pomegranate arils, and pine nuts.

TRANSFER mixture to a 13-by-9-inch baking dish coated with cooking spray. Cover and bake for 20 minutes.

Uncover and bake until golden on top and set in center, 25 to 30 minutes.

Let cool for 10 minutes. Drizzle with pomegranate molasses, if desired, and sprinkle with mint before serving.

Cheddar Mashed Potatoes

ACTIVE TIME 15 MINUTES

TOTAL TIME 15 MINUTES

SERVES 8

3 to 31/2 lb. prepared mashed potatoes

8 oz. sharp white Cheddar cheese, shredded (about 2 cups)

1 cup sour cream

3 Tbsp. whole-grain mustard Kosher salt (optional)

2 Tbsp. unsalted butter, melted

COMBINE mashed potatoes, cheese, sour cream, and mustard in a large pot over medium-low. Cook, stirring often, until potatoes are warmed through and cheese is melted, 10 to 15 minutes. Season with salt, if desired. Serve topped with melted butter.

Make ahead: Prepare the recipe up to 2 days in advance. Reheat on the stove or in a slow cooker before dinner.

Rosemary Roasted Turkey Legs

ACTIVE TIME 15 MINUTES

TOTAL TIME 1 HOUR, 25 MINUTES SERVES 8

1/2 cup (1 stick) unsalted butter

1/4 cup fresh lemon juice (from 2 lemons)

3 Tbsp. chopped fresh rosemary

11/2 Tbsp. kosher salt

4 cloves garlic, finely chopped (about 4 tsp.)

2 tsp. dried thyme

2 tsp. freshly ground black pepper

8 turkey drumsticks (about 12 oz. each)

1/2 cup dry white wine or chicken broth

PREHEAT oven to 400°F with rack in top third of oven.

MELT butter in microwave or on stove. Stir in lemon juice, rosemary, salt, garlic, thyme, and pepper.

DRY drumsticks well with paper towels and place in a high-sided roasting pan. Brush all over with butter mixture. Add wine to pan.

COVER and roast for 15 minutes.

Increase oven temperature to 450°F, uncover, and continue to roast until juices run clear, skin is nicely browned, and a thermometer inserted in thickest part registers 165°F, 35 to 45 minutes. Let rest for 10 minutes before serving.

If you skip the miso, add more salt.

Citrus-Beet Salad

ACTIVE TIME 20 MINUTES

TOTAL TIME 20 MINUTES SERVES 6

1/2 cup olive oil

1/4 cup fresh lemon juice (from 2 lemons)

1 Tbsp. maple syrup

1 Tbsp. white miso (optional)

2 cloves garlic, grated on a Microplane (about 1 tsp.)

1/4 tsp. freshly ground black pepper

11/2 tsp. kosher salt, divided

1 large head radicchio, roughly chopped (about 5 cups)

5 oz. baby arugula

1 8.8-oz. pkg. precooked beets (such as Love Beets), chopped

4 oranges, such as navel, blood, and/or mandarin, peeled and sliced into ¼-in. rounds

2 oz. Parmesan cheese, finely grated

1/2 cup lightly salted pistachios, chopped

COMBINE oil, lemon juice, syrup, miso (if using), garlic, pepper, and 3/4 teaspoon salt in a jar. Cover tightly with lid and shake well.

TOSS radicchio and arugula with half of dressing (about 1/2 cup) and 1/2 teaspoon salt in a large bowl. Transfer leaves to a serving platter. ADD beets to bowl; toss with 1/4 cup dressing and remaining 1/4 teaspoon salt. Arrange beets on top of leaves. Top with oranges and drizzle with remaining 1/4 cup dressing. Sprinkle with cheese and pistachios.

Make ahead: The dressing can be refrigerated for up to 2 days.

Citrus-Beet Salad

Every meal needs a salad, and precooked beets are the time-saving trick to this colorful, autumnal side.

Pick Your Pour

Wine has to work hard on Thanksgiving, complementing widely varying flavors—and softening the sharp edges of family interactions. Your best bet? Keep it simple! Choose one red and one white to take you from appetizers to dessert.

Sommelier Lydia Richards, founder of Vino Concierge, suggests a light- or mediumbodied red, like pinot noir or gamay. For white, something more acidic, such as a dry Riesling, chenin blanc, or albariño, will help balance the meal’s richness.

Or lean into bubbles! Foodfriendly sparkling wine tends to have higher acidity, which helps cleanse the palate, Richards says, so every sip leaves you ready for the next buttery bite.

How much to buy? Richards ballparks one to two glasses per guest per hour. So do the math: Multiply the duration of your gathering by the size of your crowd, then multiply that number by 2 (to be safe) for the total number of glasses you might need. Each bottle contains about five glasses, depending on how generous your pour is. Get a few more bottles in case, and make sure everyone toasts the cook!

Creamed Spinach Casserole

Use a soft cheese that comes packed with herbs to build rich flavor and save precious time.

Creamed Spinach Casserole

ACTIVE TIME 15 MINUTES

TOTAL TIME 30 MINUTES SERVES 6

3 Tbsp. unsalted butter

1 yellow onion, chopped

4 cloves garlic, finely chopped (about 4 tsp.)

2 5.2-oz. pkg. herb-and-garlic soft cheese (such as Boursin)

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/4 tsp. ground nutmeg

2 12-oz. pkg. frozen chopped spinach, thawed and squeezed dry

2 oz. Parmesan cheese, grated (about 1/2 cup), divided

1 cup heavy cream

16 round, buttery crackers (such as Ritz), crushed into fine crumbs

PREHEAT oven to 400°F with a rack in top third of oven. Melt butter in a large (oven-safe and table-worthy, if you have it) skillet over medium. Add onion and garlic; cook, stirring often, until softened, about 6 minutes.

REDUCE heat to medium-low. Add soft cheese, salt, pepper, and nutmeg; cook, stirring, until cheese is melted, 1 to 2 minutes. Stir in spinach and 1/4 cup Parmesan. Stir in cream. If your skillet is not oven-safe, transfer mixture to a 13-by-9-inch baking dish.

SPRINKLE with cracker crumbs and remaining 1/4 cup Parmesan. Bake until golden, 10 to 15 minutes.

Make ahead: Prepare spinach mixture up to 2 days in advance and refrigerate in a baking dish. Before baking, top with cracker crumbs and remaining 1/4 cup Parmesan.

Everything Dinner Rolls

ACTIVE TIME 5 MINUTES

TOTAL TIME 20 MINUTES

SERVES 10

Cooking spray

20 frozen dinner rolls

2 Tbsp. unsalted butter

1 Tbsp. honey

2 Tbsp. everything bagel seasoning

COAT a 13-by-9-inch baking dish with cooking spray. Thaw rolls according to package instructions in baking dish.

PREHEAT oven to 350°F. Melt butter and honey together in microwave or on stove. Brush rolls with honey butter and sprinkle with seasoning. Bake until golden, 15 to 20 minutes.

Citrus-Spice Cranberry Sauce

ACTIVE TIME 10 MINUTES

TOTAL TIME 25 MINUTES

SERVES 12

4 whole cloves

3 star anise

3 cinnamon sticks

2 medium navel oranges

2 14-oz. cans whole-berry cranberry sauce

PLACE spices on a small square of cheesecloth and gather into a pouch. Tie with twine.

ZEST 1 orange. Use a knife to remove peel and white pith from both oranges. Working over a medium pot to catch juices, slice oranges into segments, dropping segments into pot. Discard membranes.

ADD cranberry sauce and spice pouch to pot. Bring to a simmer over medium. Reduce heat to medium-low and cook, stirring occasionally, until thickened slightly, about 15 minutes.

REMOVE spice pouch. Stir in zest. Serve warm or at room temperature.

Make ahead: Refrigerate up to 5 days ahead. Serve at room temperature.

Everything Dinner Rolls

Fluffy frozen rolls get a fast flavor boost from honey butter and everyone’s favorite seasoning mix.

Cocktails for a Crowd

These festive and shareable punches are pretty enough to double as table decor.

Break Out The Punch Bowl

Wine is the traditional way to go, but for extra credit, stir up a big-batch cocktail for your guests to enjoy upon arrival.

WHITE GRAPEFRUIT–GINGER SPRITZ

Bring 1 cup sugar, 1 cup water, and 3 Tbsp. chopped fresh ginger (from a 4-in. piece) to a boil in a small saucepan over medium-high, stirring occasionally. Reduce heat to medium; simmer until sugar dissolves and mixture reduces to 1 cup, 4 to 5 minutes. Pour mixture through a fine-mesh strainer into a measuring cup or small bowl; discard ginger. Refrigerate until cold, about 40 minutes.

Combine ginger syrup with 4 cups cold unsweetened white grapefruit juice in a large punch bowl. To serve, ladle about 2/3 cup punch into glasses and top with prosecco. Or add a 750-ml bottle of chilled prosecco to punch bowl and serve immediately.

BOURBON-CAMPARI PUNCH

Place 13/4 cups pomegranate arils in a Bundt pan. Cover with ½ cup unsweetened pomegranate juice and ½ cup water. Freeze until solid, at least 4 hours.

Combine 61/2 cups bourbon, 2 cups pomegranate juice, 1 cup Campari, 1 cup unsweetened orange juice, 1/2 cup fresh lime juice, and 1/2 cup simple syrup in a punch bowl. (To make simple syrup, simmer 1/4 cup water with 1/4 cup granulated sugar until sugar dissolves.) Run Bundt pan under warm water until ice ring releases. Add ice ring to punch bowl and serve.

GIN-CIDER PUNCH

Combine 6 cups cold apple cider, 3 cups gin, 11/2 cups tonic water or elderflower tonic water, 3/4 cup elderflower liqueur (such as St-Germain), and 3/4 cup fresh lemon juice in a large pitcher or punch bowl.

Thinly slice a Honeycrisp apple and add to pitcher or bowl. Pour over ice to serve.

RECIPES BY ALI RAMEE

Ginger-Apple Tarte Tatin

ACTIVE TIME 40 MINUTES TOTAL TIME 1 HOUR, 40 MINUTES SERVES 8

7 medium apples, a mix of Gala and Granny Smith (21/2 lb. total)

2/3 cup granulated sugar

5 Tbsp. unsalted butter

1/2 tsp. kosher salt

2 Tbsp. grated ginger (from a 3-in. piece)

1 sheet frozen puff pastry, thawed All-purpose flour, for dusting Vanilla ice cream, for serving

PREHEAT oven to 375°F. Peel, quarter, and core apples.

COMBINE sugar and 1/3 cup water in a 10-inch ovenproof skillet over medium. Bring to a simmer and cook, undisturbed, until caramel is light amber,

Ginger-Apple Tarte Tatin

This caramel-coated showstopper will have guests saying, “Apple pie, who?”

6 to 10 minutes. (Reduce heat to avoid browning too fast.) Stir in butter and salt until melted. Add ginger. ADD apples to skillet; cook, stirring often, until apples are softened and caramel is deep amber, 15 to 20 minutes.

USE 2 forks to arrange apples, cut side up, in concentric circles in skillet, starting with 1 in center.

ROLL out puff pastry on a lightly floured work surface until just large enough to cover skillet with some overhang. Carefully drape pastry over apples in skillet. Use a spatula or your fingers to tuck pastry around apples along edges.

BAKE, rotating halfway through, until pastry is golden, 35 to 40 minutes. Let cool on a wire rack for 10 minutes. Place a large cutting board or plate on top of skillet; carefully flip to display tarte apple side up. Serve warm or at room temperature with ice cream.