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    Cranberry Sauce

    This homemade cranberry sauce is classic. Made from fresh or frozen cranberries and ready in 20 minutes, it’s a must-have for Thanksgiving dinner. Easy to make-ahead, too! Continue reading “Cranberry Sauce” » LEGGI TUTTO

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    Pecan Pie Muffins

    Pecan Pie Muffins have all the flavors of pecan pie in a sweet muffin that works as perfectly as a side dish as it does dessert!
    Love a sweet bread that works as an unexpected side dish? Try my Southern Pecan Bread too!

    Pecan Pie Muffins Have All the Flavors Of the Classic Pie!
    We all now that Pecan Pie is a classic dessert…but the flavor profile works so well in all sorts of other recipes! Of course, make sure to try my Pecan Pie Recipe if you like to stay classic, but if you want to mix things up, these Pecan Pie Muffins are REALLY FUN!
    Pecan Pie Muffins Can Be Dessert, Breakfast, Or A Sweet Side Dish!
    Pecan Pie Muffins are going to be your new favorite sweet treat or an unexpected side dish. Think about these at your holiday table paired along side turkey and mashed potatoes or even along side a plate of BBR Ribs! Leave out the chocolate if you want to enjoy these with dinner, but as breakfast or dessert chocolate makes these extra sweet!
    Ingredients:
    chopped pecanslight brown sugarall purpose flourbuttervanilla extracteggsmini chocolate chips
    Instructions:
    Liberally coat cupcake liners or a muffin tin with nonstick spray.The amount of sugar in this recipe can cause the muffins to stick to paper liners, so make sure you’re greasing them properly!Combine the pecans, brown sugar, and flour in a large bowl and then add in the melted butter, vanilla, and eggs until evenly incorporated. Lastly, stir in the chocolate chips.Fill muffin tins with batter evenly and bake for 20 – 25  minutes. These muffins don’t rise too much, so you can fill the liners up almost to the top.Serve warm or at room temperature.Can You Leave Out the Chocolate?
    Yep, absolutely! And if you’re serving these as a side dish you might prefer them without the chocolate! The recipe will remain the same otherwise!
    Serving Ideas:
    These muffins are totally versatile! Here are my serving suggestions:
    For breakfast! I mean they are muffins after all!As a side dish. It might seems crazy, but if you leave out the chocolate chips, these make a sweet bread that can pair great with your holiday meal or even a BBQ! Think about them like you would a sweet cornbread…same idea!Dessert! I mean they’re based on classic pie with a similar flavor profile, and they are certainly sweet enough to be enjoyed as a sweet treat after dinner!
    How To Store:
    Of course I love these served warm, but they’re just as good as room temperature! Just store them airtight for up to 3 days at room temperature. You can also freeze them for to to 30 days!
    Love Pecan Pie? Try These Other Pecan Pie Inspired Treats:
    Print

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    Pecan Pie Muffins

    Description:
    These Pecan Pie Muffins are perfect as breakfast, a side dish on Thanksgiving or for a BBQ or even dessert!

    Ingredients:

    1 cup chopped pecans
    3/4 cup light brown sugar
    1/2 cup all purpose flour
    10 tablespoons butter, melted
    1/2 teaspoon vanilla extract
    2 eggs, whisked
    1/2 cup mini chocolate chips

    Instructions

    Preheat oven to 350°F. Line a muffin tin with liners and coat liberally with nonstick spray.* Set aside.
    In a large bowl combine the pecans, brown sugar, and flour. Add in the melted butter and vanilla stirring to moisten. Then add the whisked eggs and stir until evenly incorporated. Lastly, stir in the chocolate chips.
    Fill muffin tins with batter evenly and bake for 20 – 25  minutes.
    Transfer to a wire rack to cool. Can be served warm or at room temperature.

    Notes:

    *I prefer using the aluminum, coated liners or silicone liners in this recipe, as the paper liners tend to stick more. Again, make sure to coat liberally with nonstick spray. You can also do these without liners in the muffin tin as long as the pan is coated liberally with nonstick spray.
    Store airtight for up to 3 days at room temperature. Freeze airtight for up to 30 days.

    Keywords:: cookies and cups, pecan pie muffins, pecan pie, side dish, muffins, breakfast

    Want To Save This Recipe?
    PIN for later: LEGGI TUTTO

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    Mom’s Roast Turkey

    1 Defrost the turkey several days ahead: If you are starting with a frozen turkey, you will need to allow several days to defrost the turkey. You’ll want to defrost it in the refrigerator so that the turkey stays chilled during this process.
    Put the wrapped frozen turkey in a pan to prevent leaks and then place it in the refrigerator. It will take about 5 hours of defrosting time for every pound of turkey. So if you have a 15 pound turkey, it should take about 75 hours, or 3 days, to defrost.
    If you need to defrost it more quickly than that, you can place it in a large tub of cool water, and keep changing the water to keep it cold, until the turkey is defrosted.
    2 Bring the turkey to room temp before roasting: Remove the turkey from the refrigerator 2 to 5 hours (depending on the size of the bird) before cooking to allow it to come closer to room temperature. The turkey will cook more quickly and more evenly that way.
    3 Remove giblets and rinse: When you are ready to cook the turkey, remove it from its package. Usually turkeys come packaged with the neck and giblets (heart, gizzard, liver) in the main cavity or the neck opening (make sure to check both!)
    Pull the giblets out; they are often wrapped in a small paper package.
    If you want, you can chop up the heart and gizzard to make stock for the stuffing or dressing (put the chopped heart and gizzard into a small saucepan, cover with water, add salt, bring to simmer for an hour or so.)
    You can either cook the neck alongside the turkey, or use it to make turkey stock. You can also use all of the giblets for making giblet gravy.
    Rinse the turkey inside and out with water. If you see stray turkey feathers, pluck them out. Use paper towels to pat the turkey dry.
    Many turkeys come with a plastic tie holding the drumsticks together. Check the instructions on the turkey package; it is likely that you will not need to remove the tie unless you are cooking the turkey at a very high temperature.

    3 Preheat the oven to 400 degrees F.
    4 Add the aromatics and truss the turkey: Slather the inside of the cavity with a tablespoon or so of lemon juice. Take a couple teaspoons of salt and rub all over the inside of the turkey. (Skip salt if you are using a brined turkey.)
    Put half an onion, cut into wedges, several sprigs of parsley, a chopped carrot or two, and some leafy celery tops into the main cavity of the turkey. These are aromatics that will flavor the turkey from the inside as it cooks.
    Cover the entrance to the main cavity with aluminum foil, or close it with metal skewers or kitchen string (not nylon string!), so that the aromatics don’t fall out while you are roasting the turkey.
    Put a few sprigs of parsley into the neck opening, cover the opening with the surrounding turkey skin, and close the opening with skewers or string.
    By the way, we don’t cook stuffing (or dressing as it is known in many parts of the country) in the turkey anymore. Stuffing the turkey adds to the overall cooking time, and not packing the turkey with stuffing will allow the turkey to cook more evenly. We do make our stuffing with stock made from the turkey giblets so the stuffing has plenty of turkey flavor.
    We truss our turkey, though some people choose not too. The point of trussing is to keep the legs and wings close to the body so they don’t spread out while cooking.
    To truss, make sure that the turkey’s legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close. (Here’s a good video on trussing: how to truss a turkey.)

    5 Season the outside of the turkey: Rub either softened butter or extra virgin olive oil all over the outside of the turkey. Sprinkle salt generously on all sides of the outside of the turkey (do not add salt if you are using a brined turkey). Sprinkle pepper over the turkey as well.
    6 Place turkey breast-side down on the rack: Place the turkey BREAST DOWN on a rack over a sturdy roasting pan big enough to catch all the drippings.
    How do you know the turkey is breast side down? The wings are up and the legs are down.
    Note that you can also place the turkey directly on an oven rack with a large roasting pan to catch the drippings on the rack below. That method helps create a convection-like environment, helping the heat circulate more evenly around the turkey.
    Add several sprigs of fresh (if possible) thyme, sage, and/or rosemary to the outside of the turkey or tucked under the wings.
    Note that if you are using a remote thermometer (or two) to gauge the temperature of the turkey while it cooks, it’s easiest to find the right place to insert the probe when the turkey is breast-side UP. So eyeball where you think the thermometer probe(s) should go first, before placing the turkey breast-side down in the pan. Once the turkey is breast-side down in the pan, insert the probes into the thickest and coldest parts of the breast and/or thighs, making sure the probe(s) is not touching the metal rack or pan. If you only have one remote thermometer, put it in the breast.

    7 Roast the turkey: Before you put the turkey in the oven, do a rough calculation of how much overall time it should take to cook the turkey. Usually they say to assume 15 minutes for every pound of meat, but I have found in practice that it’s usually less than that, more like 13 minutes per pound.
    Cooking time will vary depending on the size of the turkey, how long it has been sitting at room temperature before cooking, and the shape and particulars of your specific oven. So come up with a rough estimate for the overall cooking time, and then make sure to check how the turkey is doing well before it is supposed to be done!
    Put the turkey in the oven at 400°F, uncovered. For the 15 lb turkey, start the cooking at 400°F for the first 20 minutes to brown it. Then reduce the heat to 325°F for the next 1 to 2 hours, until the internal temperature of breast reaches about 140°F to 145°F or so. Then reduce the heat further to 225°F until done, anywhere from a half hour to an hour or more.
    Note that the lower oven temperature at the end of cooking can help you time when you want the turkey to be done. If the turkey is cooking more quickly than you expect, lowering the oven temp can extend the cooking time. If the turkey isn’t cooking quickly enough and you’re ready to eat, don’t lower the temperature to 225°F, or if you already have, increase it again to 325°F.

    8 Brown the breast (optional): If you want the turkey skin of the breast to be browned, when the turkey is close to being done (about 150°F for the breast), you’ll need to turn the turkey over so that the breast is on top, and put it in a 500°F oven or under the broiler for 4 to 5 minutes, just enough time to brown the breast.
    Note that by browning the breast you may end up over-cooking the turkey breast a little bit. We often don’t turn the turkey over. Turning the turkey over can be a hot, messy job, so if you do it, the best way is to use clean oven mitts or clean kitchen towels (just throw them in the laundry afterwards.)

    9 Check the turkey to be sure it’s done: Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, an hour and a half before the turkey should be done.
    You want a resulting temperature of 165°F for the white meat (breast) and 165°F to 170°F for the dark meat (thighs and legs). The temperature of the bird will continue to rise once you take it out of the oven, so take the turkey out of the oven when the temperature reading for the breast is 155°F to 160°F, and for the thigh is 160°F to 165°F. If you don’t have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink.
    If the thighs reach their target temperature before the breast, turn the turkey over and let the turkey finish cooking breast side up.
    8 Rest the turkey and carve: Once you remove the turkey from the oven, transfer it to a cutting board, tent it with aluminum foil to keep it warm, and let it rest for 15-30 minutes, depending on the size of the turkey. Turn the turkey breast side up to carve it. (See Serious Eats video on How to Carve a Turkey.)
    Making Turkey Gravy
    Make the gravy while the turkey is resting covered on the carving board. If you have used a thick metal roasting pan, you can often put it directly on the stovetop burner, if not, scrape off the drippings and put them into a skillet. If you are using the roasting pan, use a metal spatula to scrape loose any dripping that might be stuck to the bottom of the pan.
    1 Make a roux with the turkey fat: Use a metal spoon to ladle off some of the excess fat from the pan (leave about 4 Tbsp or so of fat and drippings in the pan) and reserve for another use.
    You can use either flour or cornstarch to make the gravy. (We find we get better results with flour, so usually make gravy with flour unless serving a guest who must eat gluten-free.)
    If using flour, heat the fat and drippings in the pan until they are bubbly. Sprinkle with 1/4 of flour all over the fat and drippings.
    Stir with a wire whisk to make a roux with the flour and fat. Let the flour brown a minute or so in the hot pan.
    2 Add liquid to make the gravy: Slowly add 3 cups of water, stock, or milk to the pan, whisking vigorously to get rid of any lumps. Let the gravy simmer and thicken.
    Add salt and pepper, ground sage, thyme or other seasonings to taste.
    See our gravy recipe for more detail and for instructions on making gravy using cornstarch.
    Save Bones for Stock
    When you are finished with your turkey, save the bones from the carcass to make a delicious turkey soup. LEGGI TUTTO

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    Pecan Pie

    With a homemade crust and a sweet pecan filling, this is THE pecan pie for your Thanksgiving table! Make it a day or two ahead, or freeze it for even longer.

    What’s your favorite Thanksgiving pie? Mine is a toss up among apple, pumpkin, and this homemade pecan pie. In fact, I love them all so much I make one of each for our Thanksgiving Day feast. (It seems like everyone in our family has their favorite, and if I don’t make them all someone will run to the store to fill the gap!)
    VIDEO! How to Make Pecan Pie

    Pecan Pie: A History
    Pecans are native to North America, so it is entirely fitting that a pecan pie would make an annual appearance at Thanksgiving along with our other native foodstuffs like turkey, pumpkin, and cranberries.
    Pecan pie itself, though, is a more recent invention. While the first printed recipes for the pie started appearing in the late 1800s, the pecan pie classic as we know it became popular through the marketing efforts of Karo in the 1930s, to help sell their corn syrup, a necessary ingredient in the pie.
    How Much Sugar is Best for Pecan Pie?
    Most pecan pie recipes I’ve found call for two cups of sugar—one cup of corn syrup plus one cup of either granulated or brown sugar. I find that just a bit too sweet for my taste, so for this pecan pie recipe, I’ve dropped the sugar down by half a cup. Feel free to reduce further or add more to your taste.
    The molasses, butter, and vanilla bring out the wonderful flavor of the pecans. Nuts go rancid with storage, so make sure you are using the freshest of pecans for this pie!
    How to Tell When Pecan Pie is Done Baking?
    This pie bakes for a little over an hour at 350°F. When done, the crust should be golden brown and the pie should be set around the edges, but still a bit wiggly (like Jell-O) in the middle. It will continue to firm up as it cools.

    Should Pecan Pie Be Served Warm or Room Temperature?
    Once baked, pecan pie should be cooled down completely to room temperature before serving, or the filling will be runny. Once the pie has come to room temperature and the filling is set, if you want you can heat it in a 275°F oven for 10 minutes, but for the most part, pecan pie is served at room temp.
    Does Pecan Pie Need to Be Refrigerated?
    Typically pies with egg-based fillings, such as this pecan pie, need to be refrigerated. That said, I often make pecan pie a day ahead, tent it lightly with aluminum foil, and leave it on the counter, and I’ve never had an issue.
    Leftover pie should be refrigerated, where it will easily keep for up to 3 to 4 days. If you’d like to store your pie for a longer period of time, I recommend freezing it.
    How to Freeze Pecan Pie
    Pecan pie freezes well. Bake it and let it cool completely on the counter. Wrap the pie in a double layer of sturdy plastic wrap, pressing out any air, then double wrap in foil, and freeze for up to a month.
    To serve, thaw the frozen pie overnight in the refrigerator, before bringing it to room temperature. If you like, warm it in the oven for 10-15 minutes before serving.
    Looking for more Thanksgiving pies?

    Updated October 18, 2020 : We spiffed up this post with a new video. No changes to the recipe. Enjoy! LEGGI TUTTO

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    Butternut Amaretto Bundtlettes

    Butternut-Amaretto Bundtlettes
    Yields about 18 mini bundt cakes

    Bundt cakes
    2 1/2 cups (500g) granulated sugar
    1 cup (240ml) canola oil
    3 large eggs, at room temperature
    3 cups (360g) all-purpose flour
    2 teaspoons baking soda
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1/2 teaspoon salt
    1/4 teaspoon ground cloves
    2 cups (15 oz.) butternut squash puree (instructions follow)

    Butter amaretto syrup
    1/2 cup (120ml) water
    1/2 cup (100g) granulated sugar
    1/2 cup (113g) unsalted butter, melted
    1 cup(120ml)  amaretto liqueur
    Pinch of salt

    Glaze
    2 cups (230g) confectioners’ sugar
    1 tablespoon amaretto
    2-3 tablespoons milk or cream to thin
    1 drop each yellow and orange food color

    For the cakes, preheat oven to 350° F. Spray a multi cavity mini-bundt cake pan (such as Nordicware Bundtlette pan) with flour-based baking spray.

    In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with squash puree, beating well after each addition.

    Scoop the batter into the bundt pan cavities within 1/2 inch of the tops. Cover unused batter in the bowl with a damp tea towel. Bake for 24-27 minutes, or until the bundt cakes are well puffed, and a toothpick inserted near the center comes out clean. Cool 10 minutes and turn out onto a wire rack to cool completely. Wash the pan, coat with flour-based baking spray and bake remaining batter; repeat until all the batter has been used. 

    For the syrup, combine the water and sugar in a microwave-safe bowl; heat at 100% power for 1 minute, and stir. Heat for an additional 30 seconds and stir until the sugar is melted. Stir the melted butter into the hot liquid; add the amaretto and pinch of salt. Stir to combine. Quickly dunk each cake in the liquid and transfer to wire racks. Let stand until the syrup is well-absorbed, about 10 minutes.

    For the glaze, combine the confectioners’ sugar, amaretto, and 2 tablespoons of cream in a medium bowl. Blend with a whisk to combine. Add more milk or cream as needed to form a thick glaze that holds in the balloon of the whisk for a moment before falling in a ribbon back into the bowl. Add the food color and mix again. Spoon the glaze over the cakes. Let stand until the glaze crusts, about 10 minutes. Serve immediately. Store the cakes in an air-tight container.

    **To make this recipe as one large bundt cake, pour the batter into a 10-inch tube pan and bake for 60-65 minutes, or until a toothpick tester comes out clean.

    How to make butternut squash puree:
    Wash and carefully cut off the stem and base ends of a medium whole butternut squash; half lengthwise. Dig the seeds and membranes out with a large sturdy spoon. Butternut squash are firm and can be hard to cut! Microwave halves for about three minutes to soften and loosen the skin for easy and safer peeling! Remove skin from halves with a sharp knife. Place halves face down in a baking dish or roasting pan; pour water into dish around squash about 1/2 inch deep. Cover with foil and roast for an hour or until fork tender. Let cool and chop into small cubes. Puree in a blender or in a food processor until smooth.  LEGGI TUTTO