Turkey Day: Breakfast, Lunch, Dinner

Apple Spice Waffles

21 reviews Test Kitchen Approved

Total Time Prep/Total Time: 30 min. Makes 12 waffles

These apple waffles are cozy and comforting anytime—morning or evening. The smell of toasty waffles with apples is sure to warm you up on even the most blustery of winter days. —Jane Sims, De Leon, Texas

Ingredients

• 2 cups biscuit/baking mix

• 2 teaspoons ground cinnamon

• 1 teaspoon ground nutmeg

• 2 large eggs, room temperature

• 1-1/2 cups 2% milk

• 6 tablespoons butter, melted

• 1 cup chopped peeled apple

• Optional: Whipped cream and maple syrup

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Directions

1. Preheat waffle maker. In a large bowl, combine biscuit mix, cinnamon and nutmeg. In another bowl, whisk eggs, milk and butter; stir into dry ingredients just until moistened; stir in apple.

2. Bake waffles according to manufacturer’s directions until golden brown. If desired, serve with whipped cream, syrup and additional chopped apples.

Nutrition Facts 2 waffles: 321 calories, 19g fat (10g saturated fat), 97mg cholesterol, 558mg sodium, 34g carbohydrate (6g sugars, 2g fiber), 7g protein.

Sticky Cinnamon-Sugar Monkey Bread

9 reviews Contest Winner Test Kitchen Approved

Total Time Prep: 20 min. + rising Bake: 20 min. Makes 16 servings

Ingredients

• 2 loaves (1 pound each) frozen bread dough, thawed

• 1 cup packed brown sugar

• 3/4 cup butter, cubed

• 1 package (3 ounces) cook-and-serve vanilla pudding mix

• 2 tablespoons 2% milk

• 2 teaspoons ground cinnamon

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1. Cut dough into 1-inch pieces; place in a greased 13x9-in. baking dish. In a large saucepan, combine remaining ingredients; bring to a boil. Cook and stir 1 minute; remove from heat. Pour over dough pieces.

2. Cover loosely with parchment or nonstick foil; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°. Bake, uncovered, until golden brown, 20-25 minutes. Immediately invert onto a serving plate.

TEST KITCHEN TIPSIf there's any saucy goodness left in the pan after inverting the bread, use a rubber spatula to remove every last sticky bit. When we tested this recipe, we made 42 balls of dough and arranged them into seven rows of six dough balls. Nutrition Facts 1 serving: 247 calories, 9g fat (4g saturated fat), 18mg cholesterol, 339mg sodium, 36g carbohydrate (16g sugars, 2g fiber), 5g protein.

Apple Pie Steel-Cut Oatmeal

3 reviews Test Kitchen Approved

Total Time Prep: 10 min. Cook: 6 hours Makes 8 servings

I absolutely love this slow-cooked oatmeal. The steel-cut oats have so much flavor and texture. My family sprinkles toasted pecans on top whenever possible. —Angela Lively, Conroe, Texas

Ingredients

• 6 cups water

• 1-1/2 cups steel-cut oats

• 1-1/2 cups unsweetened applesauce

• 1/4 cup maple syrup

• 1-1/2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/8 teaspoon salt

• 1 large apple, chopped

• Optional: Sliced apples, toasted pecans and additional maple syrup

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Directions

1. In a 4-qt. slow cooker, combine the first 7 ingredients. Cover and cook on low for 6-8 hours or until liquid is absorbed. Stir in chopped apple. If desired, top servings with apple slices, pecans and syrup.

TEST KITCHEN TIPSKeep an eye on this as it nears the end of cooking to prevent overcooking at the edges, especially if your slow cooker runs hot. It's important in this recipe to use steel-cut oats, which need to cook longer than rolled oats. You might find them labeled as Irish oats. Health tipBoost protein with a dollop of vanilla Greek yogurt (it will help you stay full longer).

Nutrition Facts 1-1/4 cups: 171 calories, 2g fat (0 saturated fat), 0 cholesterol, 39mg sodium, 36g carbohydrate (13g sugars, 4g fiber), 4g protein.

Spinach-Mushroom Scrambled Eggs

My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas

Ingredients

• 2 large eggs

• 2 large egg whites

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 1 teaspoon butter

• 1/2 cup thinly sliced fresh mushrooms

• 1/2 cup fresh baby spinach, chopped

• 2 tablespoons shredded provolone cheese

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1. In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium.

2. Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

Nutrition Facts 1 serving: 162 calories, 11g fat (5g saturated fat), 226mg cholesterol, 417mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat.

Berry Smoothie Bowl

Nutrition Facts 1-1/2 cups: 155 calories, 0 fat (0 saturated fat), 2mg cholesterol, 54mg sodium, 35g carbohydrate (30g sugars, 2g fiber), 5g protein.

This quick and easy breakfast starts with a berry smoothie as the base. Fresh fruit and nonfat milk keep the bowl a low-cholesterol meal. For more flavor, top your bowl with sliced bananas, homemade granola and a little peanut butter for some serious staying power.

Total Time Prep/Total Time: 5 min. Makes 2 servings

We turned one of our favorite smoothies into a smoothie bowl and topped it with even more fresh fruit and a few toasted almonds for a little crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

• 1 cup fat-free milk

• 1 cup frozen unsweetened strawberries

• 1/2 cup frozen unsweetened raspberries

• 3 tablespoons sugar

• 1 cup ice cubes

• Optional: Sliced fresh strawberries, fresh raspberries, chia seeds, fresh pumpkin seeds, unsweetened shredded coconut and sliced almonds

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1. Place the milk, berries and sugar in a blender; cover and process until smooth. Add ice cubes; cover and process until smooth. Divide mixture between 2 serving bowls. Add optional toppings as desired.

Nutrition Facts 1-1/2 cups: 155 calories, 0 fat (0 saturated fat), 2mg cholesterol, 54mg sodium, 35g carbohydrate (30g sugars, 2g fiber), 5g protein.

Classic Cheesecloth Turkey

This cheesecloth turkey uses a classic method, wine-soaked cheesecloth, to give you the juiciest turkey and most flavorful gravy you’ve ever tasted! Pair with your favorite sides for a complete meal. —Rashanda Cobbins, Milwaukee, Wisconsin

Ingredients

• 1 turkey (14 to 16 pounds)

• 1/2 cup butter, softened

• 3 tablespoons minced fresh thyme

• 3 tablespoons minced fresh sage

• 2 celery ribs, quartered

• 1 medium onion, chopped

• 1 Cup Mushrooms

• 1 cup butter, cubed

• 2 cups white wine

• GRAVY:

• 2 to 3 cups chicken broth

• 5 tablespoons all-purpose flour

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1. Preheat oven to 325°. Remove giblets from turkey; cover and refrigerate for gravy. Pat turkey dry; place breast side up on a rack in a roasting pan. In small bowl, combine softened butter, thyme and sage. With fingers, carefully loosen skin from turkey breast; rub butter mixture under the skin. Sprinkle salt and pepper over turkey and inside cavity; fill cavity with celery, onion and carrot.

2. In a large saucepan, melt cubed butter; stir in wine. Saturate a four-layered 17-in. square of cheesecloth in butter mixture; drape over turkey. Bake turkey, uncovered, 3 hours; baste with wine mixture every 30 minutes, keeping cheesecloth moist at all times.

3. Remove and discard cheesecloth. Bake turkey until a thermometer inserted in the thigh reads 170°-175°, basting occasionally with pan drippings, 45 minutes to 1-1/4 hours longer. (Cover loosely with foil if turkey browns too quickly).

4. Remove turkey to a serving platter; cover and let stand 20 minutes before carving. Discard vegetables from cavity. Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 1/3 cup. Add enough broth to remaining drippings to measure 4 cups.

5. For gravy, chop reserved giblets. In a large saucepan, saute giblets in reserved fat until browned. Stir in flour until blended; gradually stir in broth mixture. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with turkey.Freeze option: Place sliced turkey in freezer containers; top with any cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth or water if necessary.
   

CLASSIC CHEESECLOTH TURKEY TIPS What does cheesecloth do for turkey? Cheesecloth not only provides an extra layer of flavor to the turkey from being soaked in the melted butter and wine mixture, but it also locks in moisture as the turkey roasts in the oven, eliminating the need to baste it as often. Take a look at the other ways to use cheesecloth in the kitchen.Is it safe to put cheesecloth in the oven? Cheesecloth is safe to put in the oven because it's made of very durable material able to withstand high heat.What is the best grade cheesecloth? Cheesecloth comes in a variety of different grades, based upon the looseness or tightness of the weave. Grade 10 is the loosest, and grade 90 is the finest with the tightest weave. For this recipe, any grade would work, because the cheesecloth is primarily acting as a means of keeping moisture consistently on the turkey as it bakes.How do I carve a turkey? Learn how to easily carve a turkey by watching a step-by-step video! Also, check out other ways to season a turkey and discover some tasty recipes for leftover turkey. Research contributed by Mark Neufang, Taste of Home Culinary Assistant Nutrition Facts 6 ounces cooked turkey with about 3 tablespoons gravy: 354 calories, 16g fat (5g saturated fat), 149mg cholesterol, 302mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 43g protein.

Buttery Mashed Potatoes

These creamy, buttery mashed potatoes use simple ingredients. The tricks are to use Yukon Gold potatoes and then to warm the cream and butter before adding them to the potatoes. —Rashanda Cobbins, Milwaukee, Wisconsin

Ingredients

• 3 pounds medium Yukon Gold potatoes, peeled

• 2/3 cup heavy whipping cream

• 1/2 cup butter, cubed

• 1 teaspoon salt

• 3/4 teaspoon white pepper

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Directions

1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat cream, butter, salt and pepper until butter is melted.

2. Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.

BUTTERY MASHED POTATOES TIPS What can I use instead of butter in mashed potatoes? Instead of butter, you can use olive or infused oils. These fats work well as a butter replacement in most mashed potato recipes. We recommend trying out garlic or truffle oil. Sour cream or cream cheese can add creaminess, too. If you're dairy-free, try swapping out the butter for a dairy-free butter substitute. Be sure to check out our other dairy-free recipes, too.Can you mash potatoes in a blender? Technically, yes, you can mash potatoes in a blender. Do we recommend it? Probably not, as it makes the texture quite gloopy. Opt for a hand mixer, stand mixer or ricer before you reach for the blender. Learn more about the different ways to mash potatoes.What else can I add to mashed potatoes? There are plenty of toppings that you can add to mashed potatoes! Some of our favorites include crumbled bacon, green onions and cheddar cheese. Here are a few other ways to take mashed potatoes to another level. Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor and Sarah Tramonte, Taste of Home Associate Culinary Producer

Nutrition Facts 3/4 cup: 438 calories, 25g fat (16g saturated fat), 71mg cholesterol, 534mg sodium, 50g carbohydrate (5g sugars, 3g fiber), 5g protein.

Grandma's Poultry Dressing

Every family seems to have their own favorite dressing recipe that becomes a tradition, and this is ours. It came from Grandma, who passed it down to my mother. Now our children have carried it into their kitchens. This is truly a good old-fashioned recipe. —Norma Howland, Joliet, Illinois

Ingredients Total Time Prep: 20 min. Bake: 40 min. Makes 6 cups

• 1 pound bulk pork sausage

• 1 cup 2% milk

• 7 cups coarse dry bread crumbs

• 1 cup diced celery

• 2 large eggs

• 2 to 3 tablespoons minced fresh parsley

• 2 tablespoons diced onion

• 1/2 teaspoon salt or salt to taste

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Directions

1. Preheat oven to 350°. In a large skillet, brown sausage. Drain sausage, discarding drippings. Meanwhile, in a small saucepan, heat milk over medium heat until bubbles form around side of pan. In a large bowl, combine sausage, milk and remaining ingredients.

2. Transfer to a greased 2-qt. baking dish. Cover and bake until lightly browned, about 40 minutes.

Nutrition Facts 1/2 cup: 352 calories, 12g fat (4g saturated fat), 52mg cholesterol, 826mg sodium, 48g carbohydrate (3g sugars, 2g fiber), 12g protein.

Sweet Potato Pone

Sweet potatoes are among my favorite vegetables, and this sweet potato pone is my absolute favorite way to prepare them. Not only is it an eagerly anticipated side dish for Thanksgiving dinner with family and friends each year, but also I make it to dress up ordinary meals. You can almost serve it as a dessert! —Kristine Chayes, Smithtown, New York

Total Time Prep: 15 min. Bake: 55 min. + standing Makes 12 servings

Ingredients

• 2-1/2 pounds large sweet potatoes (about 4 large), peeled and shredded

• 1/2 cup sugar

• 1/2 cup light corn syrup

• 1/2 cup butter, melted

• 1 tablespoon grated orange zest

• 3/4 cup all-purpose flour

• 1 teaspoon ground nutmeg

• 1 teaspoon ground cinnamon

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1. Preheat oven to 350°. In a large bowl, combine sweet potatoes, sugar, corn syrup, butter and orange zest. In another bowl, combine flour, nutmeg and cinnamon. Add to sweet potato mixture; mix well. Transfer to a greased 13x9-in. baking dish. Bake until potatoes are bubbly and golden brown, 55-60 minutes. Let stand 10 minutes before serving.

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Nutrition Facts 1 serving: 270 calories, 8g fat (5g saturated fat), 20mg cholesterol, 80mg sodium, 49g carbohydrate (29g sugars, 3g fiber), 3g protein.

Quick Green Beans with Bacon

Green beans with bacon and onions makes such an easy side dish. Fresh beans lend a crisp, bright flavor to any meal. They’re best when served hot. —Mari Anne Warren, Milton, Wisconsin

Total Time Prep/Total Time: 25 min. Makes 8 servings

Ingredients

• 8 cups fresh green beans, trimmed

• 4 bacon strips, chopped

• 1/2 cup chopped onion

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

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1. Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, until beans are crisp-tender, 8-10 minutes; drain.In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender, stirring occasionally, 3-5 minutes.

2. Add beans to bacon mixture. Sprinkle with salt and pepper; toss to coat.

Test Kitchen tipsTo keep the beans moist and fresh, store them in your refrigerator’s crisper drawer in a plastic bag. To choose green beans that are perfectly fresh, make sure the pods are firm and not too lumpy. If the beans inside are too big, the texture will be tough. Nutrition Facts 1 cup: 62 calories, 2g fat (1g saturated fat), 6mg cholesterol, 177mg sodium, 8g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Buttermilk Biscuits

“These biscuits are made from a recipe that’s been in our family for years. They’re simple to make and smell so good when baking! The wonderful aroma takes me back to those days when Mom made this meal—it’s like I’m there in our family’s kitchen again, with her busy at the stove.”

Total Time Prep: 25 min. Bake: 15 min. Makes 1-1/2 dozen

Ingredients

• 2 cups all-purpose flour

• 1 tablespoon sugar

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 1/4 cup cold shortening

• 3/4 cup buttermilk

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Directions

1. Preheat oven to 450°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir just until the dough clings together.

2. Turn onto a lightly floured surface; knead gently, 10-12 times. Roll to 1/2-in. thickness; cut with a floured 2-in. round biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake until lightly browned, 11-12 minutes. Serve warm.

Nutrition Facts 1 biscuit: 82 calories, 3g fat (1g saturated fat), 0 cholesterol, 147mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 2g protein.

TASTE OF HOME

Traditional Pumpkin Pie

Usually I prepare two different desserts for our holiday dinner, but one of them must be pumpkin pie—otherwise, it just wouldn't seem like Thanksgiving. My version calls for more eggs than most, making this pie's pumpkin custard fillings especially rich-tasting. —Gloria Warczak, Cedarburg, Wisconsin

Total Time Prep: 20 min. Bake: 50 min. + chilling Makes 2 pies (8 servings each)

Ingredients

• 2 cups all-purpose flour

• 3/4 teaspoon salt

• 2/3 cup shortening

• 4 to 6 tablespoons cold water

• filling:

• 6 large eggs, room temperature

• 1 can (29 ounces) solid-pack pumpkin

• 2 cups packed brown sugar

• 2 teaspoons ground cinnamon

• 1 teaspoon salt

• 1/2 teaspoon each ground cloves, nutmeg and ginger

• 2 cups evaporated milk

• decorations (optional):

• Dough for single-crust pie

• 1 large egg, beaten

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Directions

1. Preheat oven to 450°. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place crust in plates; trim crust to 1/2 in. beyond edge of plate. Flute edges.

2. For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into crusts.

3. Bake for 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-45 minutes longer. Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.

4. If desired, use additional pie dough to make decorations.

5. For Pumpkins: Roll a small amount of pie dough into a ball; score sides of ball with the blunt side of a knife to create ridges. Place on parchment-lined baking sheet, flatten slightly and insert a whole clove to make the stem. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown and baked through, 15-20 minutes.

6. For Vines: Roll out pie dough to 1/8-in. thickness; cut narrow strips of dough in various lengths. Lay strips on parchment-lined baking sheet and shape into coils as desired. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes.

7. For Leaves: Roll pie dough to 1/8-in. thickness. Cut out leaves using mini leaf-shaped cutters. Using a knife, score leaves to create veins. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes.

8. Arrange baked pumpkins, vines and leaves on surface of chilled pie.

Dough for single-crust pie Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts 1 piece: 321 calories, 12g fat (4g saturated fat), 80mg cholesterol, 326mg sodium, 47g carbohydrate (32g sugars, 2g fiber), 7g protein.