Make your crowd feel welcome with foolproof Thanksgiving recipes designed to impress.

Pickapeppa Snack Mix

ACTIVE 15 MIN. - TOTAL 1 HOUR, 15 MIN., PLUS 30 MIN. COOLING SERVES 12

Preheat oven to 250°F with racks in top third and center of oven. Line two large rimmed baking sheets with parchment paper. Heat 1 (5-oz.) bottle Pickapeppa Sauce, ½ cup unsalted butter, ½ cup packed light brown sugar, 1 ½ tsp. chili powder, 1 ½ tsp. cayenne pepper, and 1 ¼ tsp. kosher salt in a small saucepan over medium. Cook, stirring occasionally, until butter is melted. Remove from heat. Combine 5 cups rice-cereal squares (such as Chex), 3 cups pretzels, and 1 ½ cups unsalted peanuts in a large bowl. Drizzle with half of the butter mixture; gently toss to coat. Add remaining butter mixture; gently toss to coat. Arrange in a single layer on prepared pans. Bake until lightly browned and crisp, about 1 hour, stirring every 15 minutes and rotating pans halfway through bake time. Let cool completely on baking sheets, about 30 minutes.

Mini Pimiento Cheese Balls

ACTIVE 25 MIN. - TOTAL 25 MIN., PLUS 1 HOUR CHILLING MAKES 36

Process 2 cups shredded sharp Cheddar cheese, 1 cup softened cream cheese, ¼ tsp. cayenne pepper, ¼ tsp. black pepper, 1⁄8 tsp. kosher salt, and 1⁄8 tsp. garlic powder in a food processor until combined, about 15 seconds. Add 1 drained (4-oz.) jar diced pimientos, and pulse until evenly distributed and slightly chopped, 6 to 8 pulses. Transfer cheese mixture to a medium bowl, and cover with plastic wrap. Chill at least 1 hour and up to 24 hours. Sprinkle 1 ¼ cups finely chopped toasted pecans and ¼ cup finely chopped fresh chives on a large baking sheet in an even layer. Scoop out cheese mixture using a 2-teaspoon cookie scoop; roll in your hands to create a ball. Roll cheese balls, 1 at a time, in pecan mixture to coat evenly. This will yield about 36 mini balls. Transfer to a platter; insert small square crackers into cheese balls, if desired. Serve with additional crackers.

Thanksgiving Punch

ACTIVE 10 MIN. - TOTAL 10 MIN., PLUS 1 HOUR CHILLING SERVES 12

Heat 1 cup packed light brown sugar, 1 cup water, 3 (3-inch) cinnamon sticks, and 4 star anise in a small saucepan over medium-high. Cook, stirring often, until sugar dissolves and mixture comes to a simmer, about 5 minutes. Remove from heat; transfer simple syrup and spices to a heatproof container. Chill, uncovered, until cool, about 1 hour. (Can be made 1 week in advance; store in an airtight container in refrigerator.) Combine 8 cups chilled apple cider, 1 (750-milliliter) bottle of chilled Champagne or Prosecco, 2 cups bourbon, 1 cup orange juice, ½ cup fresh lemon juice, and 1 cup of the spiced simple syrup in a large drink dispenser or punch bowl; stir to combine. (Serve without bourbon or Champagne for a nonalcoholic option.) Top with 10 thin orange slices, 6 thin apple slices, and 1 cup frozen cranberries; add spices from simple syrup. Serve over ice.

Okra in a Blanket

ACTIVE 20 MIN. - TOTAL 20 MIN. MAKES 30

Whisk together ½ cup mayonnaise, 2 Tbsp. Dijon mustard, 4 tsp. honey, 1 tsp. chopped fresh dill, and 1⁄8 tsp. kosher salt in a small bowl until well combined. Line a baking sheet with paper towels; place 30 whole pickled okra pods (from 1 [64-oz.] jar) on baking sheet to drain. Cut 4 thin slices of country ham into ½-inch-wide strips. Wrap 1 ham strip around each okra pod, securing with a wooden pick. Transfer wrapped okra to a large platter. Serve with mustard sauce.

Get Ahead

Make the punch’s simple syrup a week in advance and the Pickapeppa Snack Mix three days ahead. Roll the Mini Pimiento Cheese Balls in pecan mixture the night before, and assemble Okra in a Blanket appetizers the morning of the gathering.

Butter-Basted Turkey

ACTIVE 45 MIN. - TOTAL 3 HOURS, 45 MIN. SERVES 10

1 (14- to 16-lb.) fresh or thawed, frozen whole turkey 21⁄2 Tbsp. kosher salt 1 Tbsp. black pepper 1 large yellow onion, quartered 6 rosemary sprigs 6 garlic cloves, crushed 3 fresh or dried bay leaves 11⁄2 cups unsalted butter 2 cups dry white wine Cheesecloth 1. Preheat oven to 450°F with oven rack in lower third of oven; place a roasting rack in a large roasting pan. Remove giblets and neck from turkey to reserve for Overnight Giblet Gravy (recipe, below right); store giblets and neck in a ziplock plastic freezer bag in refrigerator for up to 3 days. Trim any excess fat and skin around neck and cavity, and reserve for another use or discard. Pat turkey dry with paper towels, including inside of cavity. Starting at neck end, loosen and lift skin from breast by inserting fingers and gently pushing between skin and meat. (Do not detach skin completely.) Season turkey on all sides with salt and pepper, including inside of cavity and underneath skin on breasts. Place onion, rosemary sprigs, garlic cloves, and bay leaves in cavity. Tie ends of legs together with kitchen twine, and tuck wing tips behind back. Place turkey on rack in prepared roasting pan, breast side up, and set aside at room temperature while preparing basting mixture. 2. Add butter and white wine to a medium saucepan, and cook over medium, stirring occasionally, until butter has melted and mixture is warm, 5 to 7 minutes; remove saucepan from heat. Fold a 9- x 20-inch piece of cheesecloth in half twice so it is 4 layers thick. Submerge in butter mixture, allowing cheesecloth to absorb mixture. Remove cheesecloth, and unfold until it is 2 layers thick. Place soaked cheesecloth on top of turkey to cover it entirely, and gently smooth out cheesecloth so it is in direct contact with turkey skin. Cover remaining butter mixture in saucepan to keep warm. 3. Bake turkey in preheated oven until cheesecloth appears dry, about 30 minutes. Carefully baste cheesecloth with some of the reserved butter mixture. Reduce oven temperature to 350°F, and bake 2 hours, basting cheesecloth and any exposed areas of turkey with some of the reserved mixture every 30 minutes. (If all the mixture is used, baste with any juices that have accumulated in roasting pan.) Gently remove and discard cheesecloth, being careful not to tear the skin. Baste turkey, and bake until skin is deeply golden brown and a thermometer inserted into thickest portion of the breast registers 160°F, about 30 minutes. 4. Remove turkey from oven, and let rest at room temperature 30 minutes. (Internal temperature will continue to rise as turkey rests, reaching a minimum of 165°F.) Carve and serve.

Overnight Giblet Gravy

ACTIVE 30 MIN. - TOTAL 30 MIN., PLUS 8 HOURS SLOW-COOKING SERVES 16

1 (41⁄2-oz.) pkg. fresh turkey giblets, reserved from 1 (14- to 16-lb.) fresh or thawed, frozen whole turkey 1 (5- to 6-oz.) turkey neck, reserved from 1 (14- to 16-lb.) fresh or thawed, frozen whole turkey 6 cups lower-sodium turkey or chicken broth 4 cups chopped yellow onions (from 2 large onions) 2 cups chopped celery (from 4 large stalks) 2 cups chopped, peeled carrots (from 2 large carrots) 1⁄2 cup unsalted butter 1⁄2 cup all-purpose flour 1 tsp. kosher salt, plus more to taste 1 tsp. black pepper, plus more to taste 1⁄4 cup chopped fresh flat-leaf parsley 1 Tbsp. chopped fresh sage 2 tsp. chopped fresh thyme 1. Add turkey giblets, turkey neck, lower-sodium broth, yellow onions, celery, and carrots to a 5- to 6-quart slow cooker. Cover and cook on LOW for 8 to 12 hours. 2. Gently remove turkey giblets and neck, and reserve for gravy. Carefully pour broth mixture in slow cooker through a fine mesh strainer into a large bowl or pot to equal 6 cups broth. Discard solids, and set broth aside. 3. Melt butter in a large saucepan over medium heat. Add flour, and cook, whisking constantly, until butter mixture is well combined and turns golden brown, 3 to 4 minutes. Slowly and carefully add reserved broth to butter mixture in saucepan, whisking constantly to prevent lumps from forming. Bring broth mixture to a boil over medium heat; reduce heat to low. Simmer, whisking occasionally, until broth mixture has thickened enough to coat the back of a spoon, about 10 to 15 minutes. 4. While broth mixture simmers, pick meat from reserved turkey neck, and transfer meat to a cutting board, discarding bones. Cut away and discard any silver skin or tendons from gizzards and heart, if necessary. Roughly chop turkey neck meat and cooked giblets, and add to thickened gravy in saucepan; whisk in salt and pepper. Cook gravy over low, whisking occasionally, until hot, about 5 minutes. Whisk in chopped fresh parsley, sage, and thyme, and add more salt and pepper to taste. Keep gravy hot before serving it with turkey.

How Big of a Turkey Should You Buy?

The size of the bird not only depends on the number of people eating and how many side dishes will be served but also on how much extra meat you’d like to have. (Remember, cooked turkey lasts three to four days in the refrigerator and two to six months in the freezer.)

“I Love Leftovers!” Plan for about 2 pounds of turkey per person to ensure that you’ll have plenty of meat for post-Thanksgiving sandwiches, soups, and any other way you enjoy it.

“Extra Turkey? No, Thanks.” If you’re hosting a small gathering, serving a wide variety of side dishes, or don’t want a lot of leftovers, aim to have around 1 to 1 1⁄2 pounds of turkey per person.

The Best Way To Carve a Turkey Hover your phone’s camera over this smart code for a step-by-step lesson.

Slow-Cooker Cornbread Dressing

ACTIVE 30 MIN. - TOTAL 30 MIN., PLUS 4 HOURS SLOW-COOKING SERVES 10

9 oz. smoked sausage, such as kielbasa (Polish sausage), chopped (2 cups) 2 Tbsp. unsalted butter 1 large yellow onion, chopped (2 cups) 2 medium celery stalks, chopped (1 cup) 2 medium carrots, chopped (1 cup) 2 large shallots, chopped (1⁄2 cup) 8 cups crumbled cornbread 1 cup mayonnaise 1 cup sour cream 1⁄4 cup chopped fresh flat-leaf parsley, plus more for garnish 2 Tbsp. chopped fresh sage leaves 2 Tbsp. chopped fresh thyme 2 large eggs, lightly beaten 11⁄2 tsp. kosher salt 3⁄4 tsp. black pepper 2-3 cups lower-sodium chicken stock, as needed 11⁄2 cups chopped toasted pecans 1. Heat a large skillet over medium-high. Add sausage, and cook, stirring occasionally, until sausage is beginning to brown, about 5 minutes. Add butter, onion, celery, carrots, and shallots; cook, stirring often, until vegetables have softened, about 6 minutes. Transfer to a large bowl, and stir in cornbread. 2. Whisk together mayonnaise, sour cream, parsley, sage, thyme, eggs, salt, pepper, and 2 cups of the chicken stock in a medium bowl; stir in pecans. Pour over cornbread mixture; stir until cornbread absorbs most of the liquid. If mixture looks too dry, add up to 1 cup additional chicken stock, 1⁄4 cup at a time, until moistened but not soupy. 3. Lightly coat a 6-quart slow cooker with cooking spray. Transfer dressing to prepared slow cooker. Drape a clean kitchen towel or several layers of paper towels over top to absorb excess moisture (towel should not touch dressing), and cover slow cooker. 4. Cook on LOW until dressing is firm to touch on top and the sides are golden brown, 4 to 4 1⁄2 hours. Garnish with additional chopped parsley, and serve.

Classic Make-Ahead Macaroni and Cheese

ACTIVE 20 MIN. - TOTAL 45 MIN., PLUS 12 HOURS CHILLING SERVES 10

10 oz. uncooked elbow macaroni 4 Tbsp. unsalted butter, divided 31⁄2 cups heavy whipping cream 1⁄8 tsp. ground nutmeg 2 cups fontina cheese, shredded 11⁄2 cups Monterey Jack cheese, shredded 11⁄4 tsp. kosher salt, divided, plus more for salting water 1 tsp. black pepper, divided 5 white bread slices 2 Tbsp. chopped fresh flat-leaf parsley 1. Bring a large pot of salted water to a boil. Add pasta; cook 4 minutes. (Pasta will not be fully cooked.) Drain and spread on a rimmed baking sheet to cool 10 minutes. 2. Grease a 13- x 9-inch baking dish with 1 tablespoon of the butter. Return pasta to pot; stir in cream, nutmeg, 1 cup of the fontina, 3⁄4 cup of the Monterey Jack, 1 teaspoon of the salt, and 3⁄4 teaspoon of the pepper until well blended. Pour mixture into prepared baking dish; sprinkle evenly with remaining 1 cup fontina and 3⁄4 cup Monterey Jack. Cover dish; refrigerate at least 12 hours or up to 24 hours. 3. When ready to bake, remove baking dish from refrigerator. Let stand 30 minutes while oven preheats to 400°F. 4. Meanwhile, place white bread in a food processor. Pulse until coarse crumbs form, 6 to 8 pulses. Microwave remaining 3 tablespoons butter in a medium microwavable bowl on HIGH until melted, about 30 seconds. Stir in breadcrumbs and remaining 1⁄4 teaspoon each salt and pepper, and toss until breadcrumbs are evenly coated. Uncover baking dish, and sprinkle casserole evenly with breadcrumb mixture. 5. Bake in preheated oven until topping is golden brown, about 25 minutes. Sprinkle with chopped parsley.

Layered Squash Casserole

ACTIVE 40 MIN. TOTAL 1 HOUR, 20 MIN. SERVES 8

3 Tbsp. unsalted butter, divided, plus more for greasing baking dish 4 lb. mixed yellow squash and zucchini, cut into 1⁄4-inchthick rounds (about 15 cups) 2 large eggs, beaten 11⁄2 cups sour cream 1⁄2 cup mayonnaise 1 Tbsp. chopped fresh thyme 11⁄2 tsp. kosher salt 1 tsp. Dijon mustard 1⁄2 tsp. cayenne pepper 1⁄2 tsp. grated garlic (from 1 large clove) 11⁄2 cups white Cheddar cheese, shredded 11⁄2 cups bite-size white Cheddar cheese crackers (such as Cheez-It), coarsely crushed 11⁄2 tsp. hot sauce

1. Preheat oven to 350°F. Lightly grease a 3-quart oval baking dish with butter; set aside. 2. Melt 2 tablespoons of the butter in a large Dutch oven over medium-high. Add mixed squash; stir to coat in butter. Cover and cook, stirring occasionally, until squash is tender-crisp, 8 to 10 minutes. Transfer squash to a colander set over a bowl, and let stand 10 minutes. Gently press out excess water. 3. Stir together eggs, sour cream, mayonnaise, thyme, salt, Dijon, cayenne pepper, and garlic in a medium bowl. Spread 1 1⁄4 cups of the sour cream mixture evenly across bottom of prepared baking dish. Arrange squash slices on top of sour cream mixture in overlapping concentric circles, tucking Cheddar cheese in between squash slices. Spread remaining 1 cup sour cream mixture over squash, allowing sour cream mixture to settle between squash slices. If necessary, use a fork to lift and separate squash slices to allow sour cream mixture to fall between slices. 4. Microwave remaining 1 small heatproof bowl. Wipe saucepan clean. 4. Add 2 tablespoons reserved drippings to saucepan, and place over medium heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually add milk, whisking constantly, and bring to a simmer. Cook, whisking often, until milk mixture is very thick and smooth, about 2 minutes. Remove from heat, and whisk in fontina cheese until melted and smooth, about 30 seconds. Let cool slightly, about 5 minutes. Add egg yolks, 1 at a time, whisking to blend after each addition. Stir into collard greens mixture in large bowl along with Creole seasoning, hot sauce, and garlic. 5. Beat egg whites and cream of tartar with an electric mixer on medium-high speed until glossy and stiff peaks form, 3 to 4 minutes. Stir about one-third of egg white mixture into collard greens mixture until well incorporated. Gently fold in remaining egg white mixture until just incorporated. Spoon mixture into prepared dish. To encourage proper rising, use the tip of a paring knife to trace a circle (about 1⁄2 inch deep) 1 inch from sides of dish. Bake soufflé in preheated oven until puffed, top is browned, and a long skewer inserted into middle of soufflé comes out clean, 30 to 35 minutes. Serve immediately with hot sauce.

tablespoon butter in a medium- size microwavable bowl on HIGH until melted, about 30 seconds. Add crackers and hot sauce to melted butter, and stir to combine. Sprinkle cracker mixture over casserole. Bake in preheated oven until sour cream mixture is set and crackers are lightly browned, 25 to 30 minutes. Let cool 10 minutes, and serve.

Smoky Greens Sou é

ACTIVE 40 MIN. TOTAL 1 HOUR, 15 MIN. SERVES 6

1 (15-oz.) pkg. frozen chopped collard greens, thawed Unsalted butter, for greasing sou é dish 3 Tbsp. grated pecorino Romano cheese 4 thick-cut hickory-smoked bacon slices, chopped (1 cup packed) 3 Tbsp. all-purpose flour 1 cup whole milk 3⁄4 cup fontina cheese, shredded 4 large egg yolks 11⁄4 tsp. Creole seasoning 1 tsp. hot sauce, plus more for serving 1⁄2 tsp. grated garlic (from 1 clove) 7 large egg whites 1⁄2 tsp. cream of tartar

1. Preheat oven to 375°F. Place collards in a clean kitchen towel, and squeeze firmly over sink to remove as much liquid as possible; transfer to a cutting board. Finely chop greens, and transfer to a large bowl. 2. Grease a 2-quart soufflé dish evenly with butter. Sprinkle dish with pecorino Romano cheese, and tilt to coat in an even layer; tap out excess. Place on a rimmed baking sheet. 3. Cook chopped bacon in a large saucepan over medium, stirring occasionally, until it’s crisp and the fat has rendered, 8 to 10 minutes. Remove from heat. Using a slotted spoon, add cooked bacon to greens in large bowl, reserving drippings in pan. Pour drippings into a oven; preheat oven to 425°F. Place vegetables in a large bowl; toss with olive oil, salt, and pepper until fully coated. Once oven has preheated, carefully spread vegetables evenly over hot baking sheet, using a rubber spatula and scraping remaining olive oil and seasonings from bowl over vegetables. Roast until browned and tender-crisp, 14 to 16 minutes, tossing halfway through. Transfer to a serving platter. Sprinkle with desired toppings, and serve.

Bacony Almonds Place 6 slices chopped thick-cut bacon in a large skillet over medium; cook, stirring occasionally, until rendered and crispy, about 10 minutes. Remove to a paper towel-lined plate, reserving 1 Tbsp. drippings in skillet. Reduce heat to medium-low. Add 3⁄4 cup sliced almonds, and cook, stirring often, until toasted, 2 to 3 minutes. Remove almonds from pan; toss with cooked bacon.

Choose-Your-Own Roasted Veggie

ACTIVE 20 MIN. - TOTAL 20 MIN. SERVES 6

11⁄2 lb. (1-inch) broccoli florets, halved Brussels sprouts, or trimmed green beans 1⁄4 cup olive oil 11⁄2 tsp. kosher salt 1⁄2 tsp. ground black pepper Bacony Almonds, Cheese Straw Crumbles, or Crispy Shallots and Mushrooms (recipes at right)

Place an aluminum foil-lined baking sheet on middle rack in

Cheese Straw Crumbles Melt 2 Tbsp. butter in a large skillet over medium-high. Crumble 1 1⁄2 cups cheese straws into skillet, and cook, stirring occasionally, until toasted, 2 to 3 minutes. Remove from heat, and stir in 1 tsp. fresh thyme leaves.

Crispy Shallots and Mushrooms Heat 1⁄4 cup olive oil in a large skillet over medium-high. Add 2 shallots (sliced into rings); cook, stirring, until browned and crispy, about 4 minutes. Remove shallots with a slotted spoon. Add 8 oz. sliced wild mushrooms to skillet; cook, undisturbed, 2 minutes. Stir and continue to cook, stirring occasionally, until browned and crispy, about 10 minutes. Remove mushrooms from pan; toss with shallots and 1⁄2 tsp. flaky sea salt.

Souther n A ai rs

N E W P R O D U C T S P R O M O T I O N S E V E N T S

Heartwarm the season with HERSHEY’S KISSES Milk Chocolates.

Enjoy delicious HERSHEY’S KISSES Milk Chocolates in red, green, and silver foils. The iconic shape, decorative foils, and delicious taste make HERSHEY’S KISSES Milk Chocolates a festive treat for candy dishes or baking something special this holiday. Also be on the lookout for HERSHEY’S KISSES Candy Cane, Hot Cocoa and Sugar Cookie candies! Hersheyland.com

Ronald McDonald House Charities®

Providing comfort, care, and kindness when it matters most. Learn More at RMHC.org

Time for Amazing Halloween Treats

Halloween-themed BLUE Boo Bars and BLUE Boo Bits are wholesome treats in fun, spooky shapes that let your dog share in the fun at Halloween time! These limited-edition treats from Blue Buffalo are made with delicious and nutritious ingredients.

Check out @with.love.kaden.and.adalynn (pictured here) for their review! BLUETreats.com

Old St. Nick Limited Edition Collection

Host the holidays in style with our Limited-Edition collection featuring Babbo Natale. This year, Old St. Nick spends time gardening while giving us a glimpse into his annual traditions leading up to the holiday season. Hand painted on terra bianca in Tuscany. Dishwasher safe. Vietri.com Kerrygold

Kerrygold butter and cheeses are made with milk from grass-fed cows that are raised on small, family run Irish dairy farms. The all-natural milk our cows produce is what makes our products so flavorful and creamy. Find your nearest store at KerrygoldUSA.com

T A S T E S L I K E T R A D I T I O N I N T H E M A K I N G .

Pull-Apart Butter Roll Loaves

ACTIVE 35 MIN. - TOTAL 1 HOUR, 40 MIN., PLUS 1 HOUR, 15 MIN. RISING MAKES 2 LOAVES

11⁄3 cups warm whole milk (105°F to 110°F) 2 Tbsp. granulated sugar 2 (1⁄4-oz.) pkg. active dry yeast (41⁄2 tsp.) 6 cups all-purpose flour, divided, plus more for dusting 1⁄2 cup, plus 2 Tbsp. unsalted butter, melted and divided 4 large eggs 1 Tbsp. kosher salt 1⁄2 cup unsalted butter, softened and divided Flaky sea salt, for garnish Fresh rosemary sprigs, for garnish

1. Whisk together warm milk, sugar, and yeast in a small bowl until well combined; let stand at room temperature until foamy, about 5 minutes. 2. Place yeast mixture and 2 cups of the flour in the bowl of a stand mixer fitted with the paddle attachment, and beat on low speed just until combined, about 20 seconds. Add 1⁄2 cup of the melted butter and 1 cup of the flour; continue beating on low speed until combined, about 30 seconds. With mixer on low, add eggs, 1 at a time, beating just until combined after each addition. Gradually add salt and remaining 3 cups flour, beating on low speed until a soft, sticky dough forms, about 2 minutes. 3. Place dough in a large bowl coated with cooking spray; lightly coat top of dough with cooking spray, and cover with plastic wrap. Let rise in a warm place (75°F) until doubled in size, 45 minutes to 1 hour. Place dough on floured work surface, and shape into a ball. Cover loosely with a clean kitchen towel, and let rest 10 minutes. Divide dough in half. Working with 1 half at a time, roll dough into a 20- x 12-inch rectangle (1⁄4 inch thick). Spread 1⁄4 cup of the softened butter in a thin layer over dough. Using a knife or pizza cutter, cut dough into in 2 rows, curved sides up, in prepared baking dish. 2. Whisk together brown sugar, cornstarch, and lemon juice in a small bowl, and pour evenly over pineapple slices. Sprinkle evenly with 3⁄4 cup of the Cheddar; scatter cream cheese cubes evenly over surface. 3. Combine crackers, almonds, and rosemary in a medium bowl; drizzle with butter, and toss to coat. Stir in remaining 3⁄4 cup Cheddar, and sprinkle mixture evenly over casserole. 4. Bake in preheated oven until topping is golden brown and pineapple slices are tender, 30 to 35 minutes.

20 (4- x 3-inch) rectangles. 4. Preheat oven to 350°F. Spray 2 (8 1⁄2- x 4 1⁄2-inch) loaf pans with cooking spray. Prop 1 end of 1 prepared pan up to place it at an angle. Beginning at low end of prepared pan, place 1 dough rectangle, buttered side up, and repeat with remaining dough rectangles, buttered sides up. Repeat procedure with remaining dough, 1⁄4 cup softened butter, and pan. Cover pans loosely with plastic wrap, and let rise in a warm place until doubled in size, about 30 minutes. 5. Bake both pans in preheated oven until golden brown, about 40 minutes, covering loosely with aluminum foil halfway through baking time to prevent overbrowning, if needed. Let cool in pans 10 minutes. Remove from pans, and brush with remaining 2 tablespoons melted butter; garnish with flaky sea salt and rosemary before serving.

New-School Pineapple Casserole

ACTIVE 25 MIN. - TOTAL 60 MIN. SERVES 10

2 fresh pineapples, peeled and cored 1⁄4 cup packed light brown sugar 3 Tbsp. cornstarch 3 Tbsp. fresh lemon juice (from 1 lemon) 11⁄2 cups aged white Cheddar cheese, shredded, divided 1 (8-oz.) pkg. cream cheese, cut into small cubes 26 buttery crackers (such as Ritz), coarsely crushed (about 11⁄2 cups) 1 cup sliced almonds 1 Tbsp. chopped fresh rosemary leaves 3 Tbsp. unsalted butter, melted

1. Preheat oven to 350°F. Lightly grease a 13- x 9-inch baking dish with cooking spray. Halve pineapples lengthwise, and then slice crosswise into 1⁄2-inch-thick half-moons. Place slices on several layers of paper towels, and gently pat dry. Shingle slices lengthwise any foam from top. Gently fold in chilled cranberries until evenly distributed. Pour fruit mixture into prepared pan. Refrigerate, uncovered, until set, about 2 hours. 4. Meanwhile, stir together reserved 3 cups cranberry- gelatin mixture and sweetened condensed milk in a medium bowl; cover and let stand at room temperature while fruit layer chills. Slowly pour milk mixture over fruit layer, turning pan as you pour to create an even layer. Chill, uncovered, until firmly set, at least 4 hours or up to 48 hours. Unmold as directed below.

Layered Cranberry Salad

ACTIVE 50 MIN. - TOTAL 50 MIN., PLUS 6 HOURS CHILLING SERVES 10

2 cups fresh whole cranberries, thawed if frozen 5 (1⁄4-oz.) envelopes unflavored gelatin (such as Knox) 6 cups cranberry juice cocktail, divided 1 cup granulated sugar 1 cup fresh orange juice (from 2 large or 3 medium oranges) Ice 1 (14-oz.) can sweetened condensed milk

1. Lightly spray a 10-cup Bundt pan with cooking spray; set aside. Place cranberries in refrigerator until ready to use. Whisk together gelatin and 1 cup of the cranberry juice in a medium bowl; set aside at room temperature. 2. Bring sugar, fresh orange juice, and remaining 5 cups cranberry juice to a simmer in a large saucepan over medium, stirring often. Remove from heat; whisk in gelatin mixture until dissolved. Set aside 3 cups cranberry-gelatin mixture. 3. Place remaining 4 cups cranberry-gelatin mixture in a medium bowl; place that over a large bowl filled with ice. Chill mixture, stirring often, until thickened, 30 to 45 minutes. Scrape and discard

The Big Reveal

Unmold your Layered Cranberry Salad without breaking a sweat

1. WARM IT UP Fill a large bowl with Fill l b l i h warm water, and carefully lower the pan with the layered salad into the water until the sides begin to loosen, 10 to 15 seconds. Do not completely submerge the pan.

2. GRAB A PLATE Lift the pan from the water, and pat dry with a kitchen towel. Use your fingertips to gently coax the congealed salad away from the edges of the pan. Place a serving plate on the pan, bottom side up.

3. GIVE IT A FLIP As Julia Child said, “You just have to have the courage of your convictions.” So hold the pan and plate together firmly, and flip them with confidence. Gently lift the pan away to reveal your masterpiece.

Apple Chess Pie

ACTIVE 20 MIN. - TOTAL 1 HOUR, 30 MIN., PLUS 2 HOURS, 30 MIN. COOLING SERVES 8

All-Butter Pie Dough (recipe, below right) 2 cups granulated sugar 3 Tbsp. all-purpose flour, plus more for work surface 1 tsp. ground cinnamon 1⁄4 tsp. kosher salt 3 large eggs, lightly beaten 1⁄4 cup unsalted butter, melted 3 Tbsp. evaporated milk 1⁄2 tsp. grated lemon zest plus 1 Tbsp. fresh juice (from 1 lemon) 1 tsp. vanilla extract 2 medium Granny Smith apples, peeled and thinly sliced (31⁄2 cups) Powdered sugar, for garnish Vanilla ice cream, for serving

1. Roll out All-Butter Pie Dough on a lightly floured work surface into a 12- inch round. Place in an ungreased 9-inch pie plate, pressing dough into bottom and sides of pie plate. Fold excess dough under edges; crimp as desired. Freeze 30 minutes. Preheat oven to 400°F, and remove pie from freezer while oven preheats. Line pastry with parchment paper; fill with pie weights or beans. Bake 10 minutes. Remove parchment and weights. Prick bottom and sides of crust with a fork; return to oven, and bake 8 minutes. Let cool 30 minutes. 2. Whisk together granulated sugar, flour, cinnamon, and salt in a large bowl until combined. Add eggs, butter, milk, lemon zest, lemon juice, and vanilla, whisking until smooth. 3. Arrange apple slices in bottom of prepared piecrust. Pour egg mixture over apples. 4. Reduce oven to 350°F. Bake until center is set and barely jiggles, 55 to 60 minutes, covering edges with aluminum foil halfway through baking time to prevent overbrowning, if needed. Let cool completely on a wire rack, about 2 hours. Garnish with powdered sugar, and serve with ice cream.

Chocolate-Pecan Chess Pie

ACTIVE 20 MIN. - TOTAL 1 HOUR, 30 MIN., PLUS 2 HOURS, 30 MIN. COOLING SERVES 8

Prepare crust as directed in Step 1 of Apple Chess Pie. In Step 2, proceed as directed, decreasing sugar to 1 1⁄2 cups and flour to 2 Tbsp., omitting cinnamon, adding 3 Tbsp. cocoa powder, increasing evaporated milk to 2⁄3 cup, and omitting lemon zest and lemon juice. In Step 3, replace apples with 1 cup semisweet chocolate chips, and pour egg mixture over chocolate chips. In Step 4, bake pie at 350°F for 45 minutes. Carefully remove pie from oven, and top evenly with 1 1⁄2 cups toasted pecan halves. Return to oven, and bake until center is set and barely jiggles, about 10 minutes. Let cool as directed. Omit powdered sugar and ice cream.

Pumpkin Chess Pie

ACTIVE 20 MIN. - TOTAL 1 HOUR, 30 MIN., PLUS 2 HOURS, 30 MIN. COOLING SERVES 8

Prepare crust as directed in Step 1 of Apple Chess Pie. In Step 2, proceed as directed, reducing flour to 2 Tbsp., replacing cinnamon with 1 tsp. pumpkin pie spice, increasing evaporated milk to 2⁄3 cup, and adding 1 cup canned pumpkin. In Step 3, omit apples, and pour egg mixture into prepared piecrust. In Step 4, bake pie at 350°F until center is set and barely jiggles, 50 to 55 minutes. Let cool as directed. Omit powdered sugar and ice cream; serve with whipped cream, and sprinkle with additional pumpkin pie spice.

All-Butter Pie Dough

ACTIVE 10 MIN. - TOTAL 10 MIN., PLUS 30 MIN. CHILLING MAKES 1 PIECRUST

11⁄4 cups all-purpose flour 1 Tbsp. granulated sugar 1⁄2 tsp. kosher salt 1⁄2 cup cold unsalted butter, cubed 3-4 Tbsp. ice water, as needed

1. Pulse flour, sugar, and salt in a food processor until just combined, about 3 pulses. With processor running, add cubed butter through food chute, processing until some pea-size pieces of butter remain, about 10 seconds. Add water through food chute, 1 tablespoon at a time as needed, pulsing until dough just begins to clump together, about 10 pulses. 2. Transfer dough to a work surface, and knead until it just holds together, about 3 times. Shape into a disk. Wrap in plastic wrap, and chill until firm, at least 30 minutes or up to 3 days.

PAM LOLLEY

To update this beloved recipe, Pam added Spiced Glazed Pecans for extra crunch and a deeper fl avor.

S A V E R O O M

Bring On the Cheesecake

For retired Test Kitchen Professional PAM LOLLEY and countless others, this decadent dessert is a family tradition

V E R Y N OV E M B E R , retired Test Kitchen E Professional Pam Lolley was faced with the same challenge: to invent yet another awe- inspiring dessert (or more) for this magazine. Pam, who joined our staff back in 2003, always went above and beyond, creating new recipes that became instant classics, like the Pumpkin Spice Magic Cake (a Bundt with a built-in layer of flan and a decadent caramel sauce). It bakes together in one pan, and we’re still not quite sure how she pulled it off.

When Pam announced her retirement earlier this year, one of the first things we did (after drying our tears) was ask for her most cherished Thanksgiving dessert. After insisting that this question was like picking a favorite child, she gave in: Pumpkin- Pecan Cheesecake.

Published in 2011, it’s a showstopping pumpkin cheesecake covered with a thin layer of rich sauce. “Lawd have mercy...” exclaimed the article that went with it. After it was taste tested, Pam took home the leftovers (a perk of the job). “My youngest son just about ate the entire thing by himself,” she remembers. “He told me—not asked me—that I had to make this for Thanksgiving from now on.”

It’s impossible to say how many holiday meals throughout the South have ended on a sweet note and how many happy memories have been made in the kitchen because of Pam. “I have laid out all my best ideas and recipes for Southern Living, the brand that holds my heart,” she says. And we’re all very thankful for that.

Pam’s Best-Ever Pumpkin-Pecan Cheesecake

ACTIVE 30 MIN. - TOTAL 3 HOURS, 20 MIN., PLUS 8 HOURS CHILLING - SERVES 12

CHEESECAKE 2 cups graham cracker crumbs (from 1 [131⁄2-oz.] pkg.) 1⁄3 cup finely chopped pecans 5 Tbsp. unsalted butter, melted 3 Tbsp. light brown sugar 4 (8-oz.) pkg. cream cheese, softened 1 cup granulated sugar 1 tsp. vanilla extract 4 large eggs 11⁄2 cups canned pumpkin (from 1 [15-oz.] can) 11⁄2 Tbsp. fresh lemon juice (from 1 lemon) TOPPING 1 cup packed light brown sugar 1⁄3 cup whipping cream 1⁄4 cup unsalted butter 1⁄4 tsp. kosher salt 1 cup powdered sugar, sifted 1 tsp. vanilla extract ADDITIONAL INGREDIENT Spiced Glazed Pecans (recipe below)

1. Prepare the Cheesecake: Preheat oven to 325°F. Stir together graham cracker crumbs, pecans, melted butter, and brown sugar in a bowl until well blended. Press mixture into bottom and 1 1⁄2 inches up sides of an ungreased 9-inch springform pan. Bake until lightly browned, 8 to 10 minutes. Remove from oven; set crust aside. Do not turn oven off. 2. Beat cream cheese, granulated sugar, and vanilla with a stand mixer fitted with a paddle attachment on medium speed until blended and smooth, about 2 minutes. Add eggs, 1 at a time, beating just until blended after each addition, stopping to scrape down sides as needed. Add pumpkin and lemon juice, beating until blended and no streaks remain, about 30 seconds. Pour batter into prepared crust. (Pan will be very full.) 3. Bake at 325°F until almost set, about 1 hour to 1 hour, 10 minutes. Turn oven off. Let Cheesecake stand in oven, with door closed, 15 minutes. Remove from oven, and gently run a knife around outer edge of Cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack, about 1 hour. Cover; refrigerate at least 8 hours or up to 24 hours. Remove sides and bottom of pan, and transfer to a serving plate. 4. Prepare the Topping: Bring brown sugar, cream, butter, and salt to a boil in a 1-quart saucepan over medium, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately. 5. Slowly pour Topping over top of chilled Cheesecake, spreading to within 1⁄4 inch of edge. Garnish with Spiced Glazed Pecans. Refrigerate, uncovered, until Topping is set, about 20 minutes.

Spiced Glazed Pecans Stir together 1⁄4 cup granulated sugar, 1⁄4 tsp. ground cinnamon, 1⁄4 tsp. ground ginger, and 1⁄8 tsp. ground cloves in a heavy saucepan until combined. Stir in 1 cup coarsely chopped pecans; cook over medium, stirring constantly, until sugar melts and coats pecans, about 7 minutes. Spread on greased wax paper; let cool completely, 15 to 20 minutes. Store in an airtight container at room temperature for up to 1 week.

ACTIVE 10 MIN. - TOTAL 25 MIN. - MAKES 1 CUP