Cozy candlelight and hues of silver and rich brown provide an inviting setting for a spread of comforting Thanksgiving classics.
Apple, Ginger, and Orange Cranberry Sauce
Makes 6 to 8 servings
Prep: 10 minutes, Cook: 9 minutes
- 1 teaspoon canola oil
- 1 cup finely chopped apple
- 1 teaspoon grated fresh ginger 1 (14-ounce) can whole berry cranberry sauce
- 1 (11-ounce) can mandarin oranges, drained
- Garnish: lemon peel
1. In a medium saucepan, heat oil over medium-high heat. Add apple, and cook, stirring occasionally, for 3 minutes, or until lightly browned. Add ginger and cranberry sauce, and cook for 3 minutes. Stir in oranges, breaking up oranges with the back of a spoon. Cook for 3 minutes, or until thoroughly heated. Serve chilled or at room temperature. Garnish with lemon peel, if desired.
Parmesan and Cranberry Salad with Pear Vinaigrette
Makes 6 to 8 servings
Prep: 5 minutes
- 2⁄3 cup pear nectar
- 2 1⁄2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1⁄4 teaspoon salt
- 1 tablespoon canola oil
- 8 cups mixed salad greens
- 1⁄2 cup dried cranberries
- 1⁄2 cup shaved Parmesan cheese
1. In a large bowl, whisk together nectar, vinegar, mustard, and salt; add oil in a slow, steady stream, whisking constantly. Add greens and cranberries, tossing well to coat. Sprinkle with cheese. Serve immediately.
Lemon-Thyme Roasted Turkey
Makes 8 to 10 servings
Prep: 20 minutes, Bake: 3 hours, Stand: 15 minutes, Cook: 10 minutes
- 1 (12-pound) fresh or thawed frozen turkey
- 1 teaspoon salt, divided
- 1 teaspoon ground black pepper, divided
- 1 lemon, halved
- 8 thyme sprigs
- 1 medium onion, quartered
- 2 tablespoons butter, softened
- 1⁄2 cup water
- 2 (18-ounce) jars roasted turkey gravy, Heinz® Homestyle
- Garnish: thyme sprigs, sliced lemons, and roasted shallots
1. Preheat oven to 350°. Remove giblets from turkey, and if desired, reserve for another use. Pat turkey dry with paper towels. Sprinkle cavity of turkey with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Stuff with lemon halves, thyme sprigs, and onion quarters. Tie ends of legs together with kitchen string; tuck wing tips under. Place turkey, breast side
up, on a rack in a roasting pan. Rub butter evenly over turkey; sprinkle with remaining 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Pour 1⁄2 cup water in bottom of roasting pan.
2. Cover turkey loosely with aluminum foil, and bake for 2 hours. Remove and discard foil; bake for 1 hour longer, or until a meat thermometer inserted in thickest part of thigh registers 170° and juices run clear. Carefully tilt turkey to drain juices from turkey into pan. Place turkey on a cutting board; let stand for 15 minutes before slicing.
3. Into a medium saucepan, pour pan drippings through a fine wire-mesh strainer, discarding solids. Stir in gravy. Cook over medium heat for 10 minutes, or until thoroughly heated.
4. Remove and discard kitchen string. Slice turkey, and serve with gravy. Garnish with thyme sprigs, lemons, and roasted shallots, if desired.
Note: To roast shallots, peel desired amount of shallots; cut in half lengthwise. Toss with olive oil, and place on roasting rack alongside turkey during the last 30 minutes of baking time.
Garlic Mashed Potatoes with Fried Shallots
Prep: 10 minutes, Bake: 25 minutes, Cook: 2 minutes
Makes 8 servings
- 2 (2-pound) containers refrigerated country-style mashed potatoes
- 1⁄2 cup whole milk
- 1⁄2 cup roasted garlic-and-herb sour cream, Breakstone
- 3 large shallots
- 1⁄4 cup all-purpose flour
- 1⁄2 cup canola oil
1. Preheat oven to 350°. In a 3-quart baking dish, place potatoes; break up with a spoon. Stir in milk and sour cream. Bake for 20 to 25 minutes, or until thoroughly heated.
2. Using a knife, cut shallots into 1⁄4-inch-thick slices, and separate into rings. In a small bowl, place flour. In a medium skillet, heat oil over medium heat. Dredge shallots in flour, shaking off excess flour. Gently place shallots into hot oil. Cook for 2 minutes, or until browned and crispy. Remove from skillet with a slotted spoon. Drain on paper towels. Sprinkle over hot mashed potatoes.
Green Beans with Balsamic Browned Butter
Prep: 5 minutes, Cook: 6 minutes
Makes 6 servings
- 2 (12-ounce) bags trimmed and washed fresh green beans
- 1⁄4 cup butter
- 1 tablespoon balsamic vinegar, Vigo®
- 1⁄2 teaspoon salt
- Garnish: chopped parsley and lemon zest
1. Prepare beans according to package directions. Keep warm.
2. In a large heavy skillet, melt butter over medium heat. Cook for 11⁄2 to 2 minutes, or until lightly browned. Remove from heat; stir in vinegar and salt. Add warm beans; tossing well to coat. Garnish with parsley and lemon zest, if desired.
Makes 6 to 8 servings
Prep: 10 minutes, Cook: 5 minutes, Bake: 1 hour, Stand: 10 minutes
- 3⁄4 pound sliced sourdough bread, torn
- 1 cup coarsely chopped pecans
- 1 tablespoon butter
- 1 (8-ounce) package refrigerated chopped bell pepper, celery, and onion (about 2 cups)
- 1⁄2 cup shredded carrot
- 11⁄2 cups chicken cooking stock, Kitchen Basics®
- 1 large egg
- 11⁄2 teaspoons poultry seasoning
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- Garnish: small fresh sage leaves
1. Preheat oven to 350°. On a rimmed baking sheet, place torn bread. Bake
for 10 minutes, or until almost dry. Add pecans, and bake for 5 minutes, or until toasted. Spray a shallow 2-quart baking dish with nonstick cooking spray.
2. In a medium skillet, melt butter over medium heat. Add bell pepper mixture and carrot; cook, stirring occasionally, for 5 minutes, or until vegetables begin to soften.
3. In a large bowl, whisk together stock, egg, poultry seasoning, salt, and pepper. Add bread mixture and carrot mixture. Let stand for 10 minutes. Spoon into prepared dish. Cover with aluminum foil. Using a fork, pierce foil several times to allow steam to escape. Bake for 30 minutes; uncover and bake for
15 minutes longer, or until top is slightly dry. Garnish with sage leaves, if desired.
Pumpkin-Gingersnap Chiffon Pie
Makes 1 (9-inch) deep-dish pie
Prep: 30 minutes, Bake: 8 minutes, Cool: 45 minutes, Chill: 5 hours
- 2 cups finely ground gingersnap cookies (about 27), Nabisco®
- 3⁄4 cup plus 1 tablespoon sugar, divided, Domino®
- 5 tablespoons butter, melted
- 1 tablespoon unflavored gelatin, Knox®
- 1 cup evaporated milk
- 1 (8-ounce) package cream cheese, softened
- 1 (15-ounce) can pumpkin
- 1 teaspoon pumpkin pie spice
- 1⁄4 teaspoon salt
- Garnish: pumpkin pie spice
1. Preheat oven to 350°. Spray a 9-inch deep-dish pie plate with nonstick cooking spray. In a medium bowl, combine cookie crumbs, 1 tablespoon sugar, and enough melted butter to moisten crumbs; toss with a fork until moistened. Press crumb mixture in bottom and up sides of prepared pie plate. Bake for 8 minutes, or until almost set. Cool completely on a wire rack (about 45 minutes).
2. In a medium bowl, combine remaining 3⁄4 cup sugar and gelatin.
In a 2-cup microwave-safe glass measuring cup, place milk. Microwave on HIGH for 11⁄2 minutes, or until
milk begins to boil. Pour over gelatin mixture; stir until gelatin dissolves (about 5 minutes). Let cool for 15 minutes.
3. In a large bowl, beat cream cheese at medium speed with an electric mixer until smooth. Add pumpkin, pumpkin pie spice, and salt; beat until well combined. Slowly beat in gelatin mixture. Pour into cooled crust. Chill for 5 hours, or until set. Garnish with pumpkin pie spice, if desired.
Note: When pumpkin mixture is almost set, gently swirl top of pie with the back of a spoon for a decorative effect, if desired.
Natural elements like feathers and pinecones are paired with neutral linens and silver accessories for the perfect Thanksgiving table. Mix silver candleholders, platters, and stands you already have at home with rustic items such as rattan chargers. This brings together classic and casual styles, creating an elegant and warm ambiance.
A can of silver spray paint turns ordinary items into stunning details for the table. Coat fruits, gourds, or pinecones, as shown here, with spray paint, and place along the table for an easy decoration. The pinecones double as place card holders when you tuck printed name tags between the tines.
Burlap-wrapped juice glasses used as votives add muted light to each place setting. Simply cut strips of burlap, wrap them around the glass, and secure with hot glue. Trim any excess burlap around the tops of the glasses, and place a small candle in each one. Burlap can also dress up bottles of wine for party favors. Simply wrap each bottle in a piece of burlap, tie with a brown ribbon, and add a gift tag.