Innholdsfortegnelse for Thanksgiving 2016 i Taste of the South

where all of our favorite foods come together on one plate. Casseroles abound, from squash to sweet potato to green bean; turkey and dressing take the center stage, as they should. And somehow, beyond all reason, we manage to save just a smidgeon of room for a slice of our favorite pies and cakes. I hope you enjoy this beautiful Thanksgiving cookbook, full of classic and inspired recipes to help you treat your family and friends to a wonderful time of togetherness. Wishing you and your family a glorious feast!  Take a picture of your Thanksgiving plate and share it with us on social media by using the hashtag #tasteofthesouth…

BRUSSELS SPROUTS WITH GOLDEN RAISINS AND BACON Makes about 6 servings 6 slices bacon 2 pounds Brussels sprouts, trimmed and halved or quartered 1⁄3 cup golden raisins 3 tablespoons apple cider vinegar 2 tablespoons water 1⁄2 teaspoon salt 1⁄4 teaspoon ground black pepper 1 teaspoon lemon zest 1. In a large cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in skillet. Add Brussels sprouts; cook over medium-high heat until lightly browned, about 2 minutes. Reduce heat to medium-low. Add raisins, vinegar, 2 tablespoons water, salt, and pepper. 2. Cover and cook until tender, 8 to 10 minutes, stirring occasionally. Crumble bacon; sprinkle bacon and zest over Brussels sprouts. CLASSIC MACARONI AND CHEESE Makes 10 to 12 servings 1⁄4 cup…

Baked Brie with Cranberry-Apple Chutney Makes about 8 servings 1 slice bacon, finely chopped 2 tablespoons chopped yellow onion 1 teaspoon minced shallot 1⁄2 Granny Smith apple, thinly sliced 3 tablespoons apple cider vinegar 2 tablespoons sweetened dried cranberries 2 tablespoons firmly packed light brown sugar 1 teaspoon chopped fresh thyme 1⁄4 teaspoon kosher salt 1⁄8 teaspoon ground cinnamon 1⁄8 teaspoon ground ginger 1 (8-ounce) round Brie cheese Crostini, to serve (recipe follows) Garnish: fresh thyme, fresh parsley 1. Preheat oven to 350°. Line a rimmed baking sheet with foil. 2. In a medium skillet, cook bacon over medium heat until crisp, about 7 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. 3. Add onion and shallot to pan. Cook, stirring…

Candied Apple-Pear Bundt Cake Makes 10 to 12 servings 3 cups sugar, divided 1⁄2 cup cane syrup* 11⁄2 cups plus 2 tablespoons unsalted butter, softened and divided 2 large Granny Smith apples, peeled, cored, and sliced 2 Bosc pears, peeled, cored, and sliced 5 large eggs 3 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon grated fresh nutmeg 1 teaspoon kosher salt 1⁄2 teaspoon baking soda 1 cup sour cream 2 teaspoons vanilla extract Cane Syrup Glaze (recipe follows) 1. Preheat oven to 325°. Spray a 15-cup Bundt pan with baking spray with flour. 2. In a large skillet, bring 1 cup sugar and cane syrup to a boil over medium-high heat. Cook, stirring constantly, until sugar dissolves, about 2 minutes. Stir in 2 tablespoons butter until melted. Add…

PERFECT ROASTED TURKEY Makes 10 to 12 servings 1 (12-pound) turkey, thawed and giblets removed 1⁄3 cup unsalted butter, softened 2 teaspoons finely chopped fresh sage 2 teaspoons finely chopped fresh rosemary 1 teaspoon kosher salt 1⁄2 teaspoon ground black pepper 1 tablespoon vegetable oil 2 large carrots, halved lengthwise and cut into 3-inch pieces 2 large celery stalks, halved lengthwise and cut into 3-inch pieces 1 medium yellow onion, cut into 4 wedges 2 bay leaves 1 cup water 1 cup chicken broth Garnish: rosemary sprigs, sage leaves 1. Preheat oven to 350°. 2. Pat turkey dry with paper towels. In a medium bowl, stir together butter, sage, rosemary, salt, and pepper. Gently loosen skin from turkey, keeping skin intact. Rub butter mixture under skin and on outside of…

Turkey Spaghetti Makes about 6 servings 1⁄4 cup unsalted butter 1⁄2 cup chopped yellow onion 1 cup chopped green bell pepper 1 cup chopped red bell pepper 1 clove garlic, minced 3 tablespoons all-purpose flour 2 cups chicken broth 1 cup half-and-half 1⁄2 cup grated Parmesan cheese 4 cups chopped cooked turkey 1⁄2 (16-ounce) package spaghetti, cooked according to package directions 1⁄2 cup shredded sharp Cheddar cheese 1. Preheat oven 350°. 2. In a 10-inch cast-iron skillet, melt butter over medium heat. Add onion, bell peppers, and garlic. Cook, stirring occasionally, until vegetables are tender, about 5 minutes. Stir in flour; cook for 1 to 2 minutes. Add broth; cook, stirring frequently, until bubbly, 3 to 4 minutes. Whisk in half-andhalf; cook, stirring constantly, until bubbly. Stir in Parmesan; remove…