Dear $$firstname$$,

Greetings from Taste of Home! Out of fresh ideas for this Thanksgiving? Treat your guests using this holiday dinner menu, including Stuffed Roast Turkey, Mallow-Topped Sweet Potatoes and Walnut-Date Pumpkin Pie. You’ll also find lighter recipes and recipe ideas like Turkey Stew with Dumplings to use up those turkey leftovers.

• In this issue:
• Holiday Dinner
• See Your Name in Print!
• Favorite Graces for Thanksgiving
• Looking for Lighter Fare
• Thanksgiving Leftovers
• Thanksgiving Tips

 

Holiday Dinner

“For our Thanksgiving dinner, this moist golden-brown Stuffed Roast Turkey is a treasured tradition,” says Edna Hoffman from Hebron, Indiana. “My grandmother used this recipe...and now my children, grandchildren and great-grandchildren enjoy turkey with us in the same savory way!"

A pleasant blend of herbs dresses up this buttery, fresh-flavored corn dish that Edna often takes to carry-in dinners. “Herbed Corn is a must for my family's Thanksgiving meals,” she explains.

“My grandmother always served Mallow-Topped Sweet Potatoes at Thanksgiving,” shares Edna. The puffy marshmallow topping gives the dish a festive look, and spices enhance the sweet potato flavor.

“I'm forever looking for a little something extra to add to a favorite recipe,” Edna says. “In this case, crunchy walnuts and chewy dates in Walnut-Date Pumpkin Pie take traditional pumpkin pie to a new level.”

STUFFED ROAST TURKEY

• 1 turkey (14 to 16 pounds)
• 6 cups water
• 3/4 cup egg substitute
• 2 pounds day-old white bread, cubed and toasted
• 2 medium onions, chopped
• 2 celery ribs, chopped
• 1 tablespoon poultry seasoning
• 1 teaspoon salt
• 1 teaspoon rubbed sage
• 1/4 teaspoon pepper
• 6 tablespoons butter, melted
• 1/2 to 1 tablespoon paprika

GRAVY:

• 2 teaspoons chicken bouillon granules
• 2 cups boiling water
• 5 tablespoons all-purpose flour

Remove giblets from turkey. In a saucepan, bring water, giblets and neck to a boil. Reduce heat; cover and simmer for 1 hour or until tender. Remove giblets with a slotted spoon; dice. Set aside 3 cups cooking liquid. In a bowl, combine egg substitute, bread crumbs, onions, celery, giblets, poultry seasoning, salt, sage and pepper. Add reserved cooking liquid; mix well. Just before baking, loosely stuff turkey with about 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate. Skewer turkey openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with butter; sprinkle with paprika.

Bake uncovered, at 325° for 4-1/2 to 5-1/2 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting every 30 minutes (cover loosely with foil if turkey browns too quickly). Bake additional stuffing for 35-40 minutes.

For gravy, dissolve bouillon in water. In a saucepan, whisk flour and 1/4 cup pan drippings until smooth. Gradually add bouillon mixture. Bring to a boil; cook and stir for 2 minutes. Serve with turkey and stuffing. Yield: 14-16 servings.

Find more stuffed turkey recipes using the Taste of Home Recipe Finder.

HERBED CORN

• 12 cups frozen corn
• 1 cup water
• 1/2 cup butter, cubed
• 2 tablespoons minced fresh parsley
• 2 teaspoons salt
• 1 teaspoon dill weed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon dried thyme

In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until corn is tender. Drain; stir in the remaining ingredients. Yield: 10-12 servings.

Find more corn side dish recipes using the Taste of Home Recipe Finder.

MALLOW-TOPPED SWEET POTATOES

• 6 cups hot mashed sweet potatoes (prepared without milk and butter)
• 1 cup milk
• 6 tablespoons butter or margarine, softened
• 1/2 cup packed brown sugar
• 1 egg
• 1-1/2 teaspoons ground cinnamon
• 1-1/2 teaspoon vanilla extract
• 3/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 18 large marshmallows

In a large mixing bowl, beat the sweet potatoes, milk, butter, brown sugar, egg, cinnamon, vanilla, allspice, salt and nutmeg until smooth. Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until heated through. Top with marshmallows. Bake 5-10 minutes longer or until marshmallows just begin to puff and brown. Yield: 10-12 servings.

Find more sweet potato recipes using the Taste of Home Recipe Finder.

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WALNUT-DATE PUMPKIN PIE

• 1 cup all-purpose flour
• 1/2 cup cold butter
• 1 cup packed light brown sugar, divided
• 2 eggs
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin
• 1 cup evaporated milk
• 1/2 cup finely chopped dates
• 1/3 cup chopped walnuts, toasted
• Whipped cream

In a food processor, combine the flour, butter and 1/3 cup brown sugar. Cover and pulse until the mixture resembles coarse crumbs. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 5 minutes; cool on a wire rack.

In a mixing bowl, beat the eggs, cinnamon, cloves and remaining brown sugar. Beat in the pumpkin and milk. Stir in the dates and walnuts. Pour into the crust. Cover edges loosely with foil.

Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Cool for 2 hours on a wire rack. Refrigerate until serving. Serve with whipped cream. Refrigerate leftovers. Yield: 6-8 servings.

Find more pumpkin pie recipes using the Taste of Home Recipe Finder.

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Favorite Graces for Thanksgiving

For many people, a meal wouldn't be the same without first saying grace. The following prayers have their own special meaning to each of the families who recite them. Maybe you'll find one here that will touch your heart, too.

• "On Thanksgiving at our family gathering, this is the grace we say," writes Joseph Covaleski of Camp Hill, Pennsylvania.
  
  Thanksgiving is a table spread, some butter and enough bread, stuffing, potatoes and all kinds of meat, and a dish of cranberries for something sweet.
  
  As each head is bowed, someone prays: Dear God, we thank Thee for this festive day. Amen. 
  
• "I wrote this grace for my family on Thanksgiving," shares Judy Denk of Greenfield, Wisconsin. "It's a prayer anyone can relate to, regardless of who they are."
  
  Thanksgiving is a time for expressing gratitude. But how can we do this if we haven't taken the time all year to know what we have to be grateful for? I challenge you all to reflect on what it really is that you are giving thanks for. Make this Thanksgiving special. Know, really know, what is valuable and precious in your life. Take the time to express and demonstrate your Thanksgiving. Quick! The moment will be gone, and you may not have another opportunity. Then, all you will have are regrets. This gathering is special. Know it, feel it and be grateful for it.
  
• "My father-in-law said this prayer at a family gathering over 30 years ago. Now, whenever I have guests or family at my table, I remember this lovely statement of thanks," relates Beth Langston Bishop of Newark, Delaware.
  
  God bless the hands that provided this meal. God bless the hands that prepared it. But mostly we ask of Thee, Lord, to bless the hands that partake of it.
  
• "I wrote this table grace several years ago and have used it frequently for family get-togethers, church gatherings and other social occasions," shares Evelyn Welch of Newark, Ohio.
  
  We thank You, O Lord, for the food that's prepared, and for the dear ones with whom it is shared. May it be eaten in peace, well-seasoned with love, and blessed by our Heavenly Father above.

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Looking for Lighter Fare?

Tender baked chicken gets dressed for the holidays with a chunky spiced fruit sauce in Cranberry Chicken, shared by field editor Linda Rock of Stratford, Wisconsin.

"My husband and I like this wholesome, nutty bread warm from the oven," says Rosadene Herold from Lakeville, Indiana of her Walnut Wheat Bread.

"You don't miss the oil when topping a green salad with this light and tangy homemade dressing," assures Suzanne Schreiber of Keno, Oregon. "Greens with Citrus Dressing is a refreshing side dish."

CRANBERRY CHICKEN

• 6 boneless skinless chicken breast halves (1-1/2 pounds)
• 1 can (16 ounces) whole-berry cranberry sauce
• 1 large tart apple, peeled and chopped
• 1/2 cup raisins
• 1/4 cup chopped walnuts
• 1 teaspoon curry powder

Place chicken in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350° for 20 minutes.

Meanwhile, combine the remaining ingredients. Spoon over chicken. Bake, uncovered, 20-25 minutes longer or until chicken juices run clear. Yield: 6 servings.

Nutrition Facts: One serving equals 334 calories, 6 g fat (0 saturated fat), 73 mg cholesterol, 81 mg sodium, 42 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 4 very lean meat, 3 fruit.

Find more chicken recipes using the Taste of Home Recipe Finder.

WALNUT WHEAT BREAD

• 1-1/4 to 1-1/2 cups all-purpose flour
• 1-1/2 cups whole wheat flour
• 3/4 cup chopped walnuts
• 2 tablespoons brown sugar
• 1 package (1/4 ounce) active dry yeast
• 1 teaspoon salt
• 3/4 cup water
• 1/3 cup reduced-fat plain yogurt
• 2 tablespoons margarine

In a large mixing bowl, combine 3/4 cup all-purpose flour, whole wheat flour, walnuts, brown sugar, yeast and salt. In a saucepan, heat water, yogurt and margarine to 120°-130°; stir into flour mixture. Add enough of the remaining all-purpose to form a soft dough.

Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into a 15-in. rope. Place the ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.

Bake at 375° for 23-28 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 loaf (16 slices).

Nutrition Facts: 1 slice equals 133 calories, 5 g fat (0 saturated fat), trace cholesterol, 167 mg sodium, 19 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Find more wheat bread recipes using the Taste of Home Recipe Finder.

GREENS WITH CITRUS DRESSING

• 1/3 cup orange juice
• 1/4 cup cider or red wine vinegar
• 3 tablespoons honey
• 3 tablespoons water
• 2 tablespoons lemon juice
• 1-1/2 teaspoons grated orange peel
• 1 tablespoon finely chopped raisins, optional
• Torn mixed salad greens

In a jar with a tight-fitting lid, combine orange juice, vinegar, honey, water, lemon juice, orange peel and raisins if desired; shake well. Serve over salad greens. Yield: 1 cup.

Nutrition Facts: 2 tablespoons of dressing (prepared without raisins) equals 31 calories, trace fat (0 saturated fat), 0 cholesterol, 1 mg sodium, 9 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1/2 fruit.

Find more green salad recipes using the Taste of Home Recipe Finder.

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Thanksgiving Leftovers

“My husband and I love dumplings, and this mild-tasting, homey dish has flavorful ones floating on a tasty turkey and vegetable stew,” says Rita Taylor of St. Cloud, Minnesota. “Turkey Stew with Dumplings really hits the spot on chilly fall and winter days.”

 “After Thanksgiving Salad is a delightful and unexpected way to use leftover turkey,” remarks Betty Peel of Milford, Ohio.

"Oregano Turkey Casserole is a great way to use up leftover turkey—the oregano really enhances its flavor," notes field editor Edie DeSpain of Logan, Utah.

Find more leftover turkey recipes using the Taste of Home Recipe Finder.

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Thanksgiving Tips

• For food safety reasons, review these pointers before cooking your Thanksgiving turkey and stuffing. Use egg substitute in place of eggs for dressing that is stuffed into the turkey. Stuff the turkey just before baking—not beforehand. Loosely spoon the stuffing into the neck and body cavities to allow for expansion as it cooks. To be sure the stuffing is done, a meat thermometer at the center of the stuffing inside the bird should reach 165°. Always remove all of the stuffing before carving the bird. Never leave stuffing in cooked turkey when storing in the refrigerator. Don't let cooked turkey and stuffing stand at room temperature longer than 2 hours. —Taste of Home Test Kitchen


• My husband always smokes our Thanksgiving turkey. Leftover dark meat gives great flavor when cooked with pinto, northern or lima beans. We think it tastes even better than ham used the same way. —Shyrel C., Hampton, Florida


• Add leftover gravy from your Thanksgiving turkey drippings to the next day’s turkey soup. It gives the soup great flavor. —Weda Mosellie, Phillipsburg, New Jersey


• I put leftover Thanksgiving turkey in a slow cooker and add some minced garlic, barbecue sauce and a dash of hot sauce. When it’s heated through, I serve the meat on warmed hamburger buns. My family looks forward to these sandwiches every year. —Stacy Anderson, Twin Falls, Idaho


• I use a king-size quilt as my Thanksgiving tablecloth. During dinner, each person shares something for which they're thankful, then lights the votive candle at their place setting. Before long, the table is beautifully lit. At the end of the meal, we write our names on the quilt with permanent markers. Then I wash the quilt and tuck it away. The next year, young and old alike head straight to the table to find their names from previous years. That cozy Thanksgiving tablecloth has become a wonderful memento. —Joanie Huggins, Colorado Springs, Colorado

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