Cranberry, Orange and Apricot Compote
ACTIVE: 5 MIN I TOTAL: 25 MIN I SERVES 8
2 navel oranges
16 oz cranberries (fresh or frozen)
2/3 cup sugar
1/2 cup apricot preserves
1 Zest 2 tsp from one orange into a medium saucepan. Juice both oranges into the saucepan (you should get about 1 cup).
2 Add the cranberries, sugar and preserves and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes.Serve warm or at room temperature.
PER 3-TBSP SERVING: 77 CAL, 0 G FAT (0 G SAT FAT), 0 MG CHOL,5 MG SOD, 0 G PRO, 20 G CAR, 1 G FIBER
MAKE IT AHEAD » Refrigerate the compote for up to 4 days or freeze for up to 2 months.
ACTIVE: 20 MIN I TOTAL: 3 HR 45 MIN I SERVES 8 (WITH LEFTOVERS)
1 12-lb turkey, thawed if frozen
3 medium onions, cut into wedges
8 sprigs fresh rosemary, plus more for serving
2 Tbsp olive oil
3 medium carrots, cut into 2-in. pieces
2 stalks celery, cut into 2-in. pieces
3/4 cup low-sodium chicken broth
1 Heat oven to 375°F. Working on a baking sheet, remove the giblets and neck from the cavities. Reserve the neck and discard the giblets. Using paper towels, pat the turkey dry. Stuff half the onions and 6 sprigs rosemary into the main cavity.
2 Tie the legs together with kitchen twine.Tuck the wing tips underneath the body (this will prevent them from burning). Rub the turkey with the oil and season with 1 tsp salt.
3 Place the turkey neck, carrots, celery, the remaining onions and 2 sprigs rosemary in a large roasting pan. Place a roasting rack in the pan and put the turkey on top of it.
4 Roast the turkey until a thermometer inserted into the thickest part of the thigh registers 165°F, 2 1/2 to 3 hours. (Cover the bird loosely with foil if it browns too quickly,and add the broth to the pan if the vegetables begin to scorch.)
5 Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a carving board or cutting board set in a rimmed baking sheet (to catch juices while carving). Cover loosely with foil and let rest for at least 25 minutes. Reserve the pan and its contents for the Velvety Gravy.
6 Carve the turkey as desired (for a step-by step video, visit womansday.com/carve). Garnish with f resh rosemary, if desired.
PER SERVING: 212 CAL, 8 G FAT (2 G SAT FAT), 123 MG CHOL, 161 MG SOD, 33 G PRO, 0 G CAR, 0 G FIBER
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Garlic and Rosemary-Infused Mashed Potatoes
ACTIVE:15 MIN I TOTAL:35 MIN I SERVES 8
4 lb Yukon Gold potatoes (about 8), quartered
2 cups half-and-half
4 Tbsp (1/2 stick) unsalted butter
1 head garlic, halved horizontally (don't worry about the peel)
4 small sprigs fresh rosemary
6 black peppercorns
Freshly grated or ground nutmeg, for serving
1 Place the potatoes in a large pot, add enough cold water to cover and bring to a boil. Add 2 tsp salt, reduce heat and simmer until just tender, 15 to 18 minutes. Drain the potatoes and return them to the pot.
2 Meanwhile, place the half-and-half, butter, garlic, rosemary and peppercorns in a small saucepan and bring to a boil. Reduce heat and simmer for 3 minutes; remove from heat and let sit until the potatoes are finished.
3 Strain the half-and-half mixture into the pot with the potatoes. Add 3/4 tsp salt and mash. Sprinkle with nutmeg before serving, if desired.
PER SERVING: 316 CAL, 13 G FAT (8 G SAT FAT), 37 MG CHOL, 280 MG SOD, 7 G PRO, 43 G CAR, 3 G FIBER
MAKE IT AHEAD » Refrigerate the mashed potatoes for up to 2 days. To reheat, place in a double boiler or glass bowl set over (but not in) simmering water, adding whole milk as necessary to adjust the consistency until heated through, 15 to 25 minutes.
Green Beans with Toasted Garlic and Almonds
ACTIVE: 15 MIN I TOTAL 15 MIN I SERVES 8
Kosher salt and pepper
2 lb green beans, trimmed
3 Tbsp olive oil
2 cloves garlic, thinly sliced
1/3 cup sliced almonds
1 Bring a large pot of water to a boil. Add 1 Tbsp salt, then the green beans, and cook until just tender, 3 to 4 minutes. Drain.
2 Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the almonds and cook, stirring occasionally, until golden brown, 2 to 3 minutes.
3 Add the green beans to the skillet, season with 1/2 tsp salt and 1/4 tsp pepper and toss to coat. Serve warm or at room temperature.
PER SERVING: 99 CAL, 7 G FAT (l G SAT FAT) 0 MG CHOl, 187 MG SOD, 3 G PRO, 8 G CAR, 3 G FIBER
MAKE IT AHEAD » Partially prepare the green beans. Boil the beans until just tender, then plunge into a bowl of ice water to stop the cooking. Drain and refrigerate for up to 2 days. To reheat, add to the skillet with the toasted garlic and almonds and cook, tossing until heated through.
Honey and Lemon-Glazed Carrots
ACTIVE: 15 MIN I TOTAL: 25 MIN I SERVES 8
3 lb medium carrots, thinly sliced 1/4 in. thick
1/4 cup honey
2 Tbsp unsalted butter
1 1/2-in. piece fresh ginger, sliced
1 Tbsp fresh lemon juice
Chopped flat-leaf parsley, for serving
1 In a large skillet, combine the carrots,honey, butter, ginger, 1/2 tsp salt. and 1/4 cup water.
2 Bring to a boil. Reduce heat and simmer, partially covered, stirring once,until the carrots are tender and the liquid has reduced to a glaze and coats the back of a spoon, 12 to 15 minutes.(If the carrots are tender before the liquid has thickened, uncover and simmer until the liquid forms a glaze.) Stir in the lemon juice and cook for 2 minutes. Toss with parsley before serving,if desired.
PER SERVING: 127 CAL, 3 G FAT (2 G SAT FAT), 8 MG CHOl, 239 MG SOD, 2 G PRO, 25 G CAR, 5 G FIBER
Sweet & Spicy Roasted Sweet Potatoes
ACTIVE: 15 MIN I TOTAL: 1 HR 15 MIN I SERVES 8
1/4 cup firmly packed brown sugar
2 Tbsp olive oil
1/2 tsp ground cinnamon
Kosher salt and pepper
4 lb small sweet potatoes (about 10), cut into 3/4-in.-thick wedges
1/2 cup grated Parmesan (2 oz)
1 Heat oven to 375°F. In a large bowl, combine the sugar, oil, cinnamon, cayenne, 1 tsp salt and 1/2 tsp pepper.
2 Add the sweet potatoes, sprinkle with 1/4 cup Parmesan and toss to coat. Divide the potatoes between 2 large rimmed baking sheets and arrange in an even layer. Sprinkle with the remaining 1/4 cup Parmesan and roast, rotating the pans halfway through cooking until deep golden brown and tender,50 to 60 minutes.
PER SERVING: 212 CAL, 6 G FAT (2 G SAT FAT), 6 MG CHOL, 401 MG SOD, 6 G PRO, 36 G CAR, 5 G FIBER
MAKE IT AHEAD » Refrigerate the roasted sweet potatoes for up to 1 day. To reheat, bring them to room temperature, then warm in a 375°F oven for 10 to 15 minutes.
Double Pecan Chocolate Pie
ACTIVE: 30 MIN I TOTAL: 2 HR IS MIN (PLUS COOLING) I SERVES 10
1 1/4 cups all-purpose flour
2 Tbsp granulated sugar
3 cups pecans
1/2 tsp kosher salt
6 Tbsp cold unsalted butter, cut into small pieces, plus 4 Tbsp, melted
4 large eggs
1 cup light corn syrup
1/2 cup firmly packed light brown sugar
3/4 tsp ground cinnamon
3/4 cup bittersweet chocolate chips
1 In a food processor, pulse the flour,granulated sugar, 1/2 cup pecans and 1/4 tsp salt until the pecans are finely chopped. Add 6 Tbsp cold butter and pulse until the mixture resembles coarse crumbs. Add 2 Tbsp cold water, pulsing until the dough is crumbly but holds together when squeezed (if necessary, add more water, 1 tsp at a time; do not overmix).
2 Transfer the dough to a piece of plastic wrap and shape into a 1-in.-thick disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 2 days.
3 Heat oven to 350°F. On a lightly floured piece of parchment, roll the disk of dough into a 12-in. circle. Slide onto a baking sheet and refrigerate until slightly firm, about 10 minutes. Fit it into the bottom and up the sides of a 9-in. pie plate. If necessary, trim the dough so the overhang is even all the way around (about 1/2 in. from the edge of the rim). Fold the overhang under itself to create a thicker rim of dough and crimp as desired. Refrigerate until ready to fill.
4 In a large bowl, whisk together the eggs, corn syrup, brown sugar, cinnamon, 4 Tbsp melted butter and the remaining 1/4 tsp salt. Stir in the chocolate chips and the remaining 2 1/2 cups pecans. Spoon the mixture into the prepared pie crust. Bake for 30 minutes. Cover the pie with foil and bake until filling is puffed and the center is just set, 15 to 20 minutes more. Transfer the pie to a wire rack and let it cool to room temperature.
PER SERVING: 580 CAL, 38 G FAT (11 G SAT FAT), 105 MG CHOL, 152 MG SOO, 8 G PRO, 60 G CAR, 4 G FIBER
MAKE IT AHEAD » Refrigerate the pie for up to 2 days. Bring it to room temperature before serving.