Sausage and cornbread dressing recipe

If you are looking for a new dressing to serve with your Thanksgiving feast, this one is a delicious choice! It has many of the traditional flavors we associate with dressing with the savory flavor of sausage and a satisfying crunch from pecans. It's sure to be a hit.

SAUSAGE AND CORNBREAD DRESSING

• 12 ounces sausage 
• 3/4 cup finely chopped onion 
• 1/2 cup chopped green pepper 
• 1/2 cup chopped celery 
• 1/2 cup butter 
• 5 cups dry white bread crumbs 
• 4 1/2 cups crumbled cornbread 
• 1 teaspoon poultry seasoning 
• 1/8 teaspoon black pepper 
• 3/4 cup chopped pecans, toasted 
• 1 1/4 cups chicken broth 

Directions 

Brown sausage and drain well. Set aside. Add butter, onion, pepper and celery to the same skillet used for browning the sausage. Cook until tender. Add to cooked sausage. Preheat oven to 325 degrees F. Place bread cubes and cornbread crumbs in a large bowl and combine. Mix in sausage and onion mixtures, seasonings, and pecans/ Drizzle with chicken broth, tossing to combine. Pour mixture into a 2 quart casserole dish and cover. Bake 35-45 minutes, until heated through. 

Treat your Thanksgiving guests to Maple Pecan Pie a la Mode from Breyer's Ice Cream

Thanksgiving wouldn't be the same without a rich, decadent pecan pie nestled amongst the other sweets on your holiday dessert table. This delicious pie features the added flavor of maple syrup and gets topped with ice cream from Breyers.

INGREDIENTS

• 1 cup maple syrup-I recommend visiting Dohner Maple Products at 2nd Street Market
• 1/2 cup firmly packed light brown sugar 
• 3 large eggs, lightly beaten 
• 2 Tbsp. I Can't Believe It's Not Butter!® Spread, melted 
• 1 1/2 cups pecan halves 
• 1 (9-in.) frozen deep-dish pie crust 
• 4 cups Breyers® Natural Vanilla Ice Cream 

INSTRUCTIONS 

Preheat oven to 350°. Combine maple syrup, brown sugar, eggs and I Can't Believe It's Not Butter!® Spread in large bowl. Stir in pecans. Pour into frozen crust. Place on baking sheet and bake 50 to 55 minutes or until center is set. Cool on wire rack 2 hours. Serve topped with Breyers® Natural Vanilla Ice Cream.

Festive Thanksgiving turkey brine recipe

This festive brine recipe is based on Ree Drummond's "My Favorite Turkey Brine" recipe from the Food Network website, with a few of Chef Aimee's twists thrown in.

FESTIVE THANKSGIVING TURKEY BRINE

• 1 gallon cold water
• 2 cups apple cider 
• 3 tablespoons tricolor peppercorns 
• 1 tablespoon whole cloves
• 3 whole bay leaves 
• 3 cloves garlic, crushed
• 2 sprigs fresh rosemary, leaves stripped off
• 1 sprig fresh thyme, leaves stripped off
• juice and peels from 3 oranges
• 2 cups brown sugar 
• 1 cup kosher salt 

Directions

Combine all ingredients except sugar and salt in a large pot and bring to a boil. Remove from heat and stir in sugar and salt until dissolved. Allow to cool completely before submerging turkey. Add additional cold water, if needed, so turkey is completely covered with brine. Cover and allow turkey to brine for at least 12 hours in the refrigerator before cooking.

Brining 101: How to keep your Thanksgiving turkey juicy and flavorful

Traditionally, a brine is a simple salt water solution used to keep leaner meats from drying out and becoming tough during the cooking process. It is most commonly used for roasting turkeys and chickens, but it can be used for other items as well. Meats that are soaked in a brine absorb extra moisture from the solution. The salt works to help season the meat while breaking down proteins, thus making the meat more tender. 

The basic recipe for a brine is 1 cup of Kosher salt to every 4 quarts of water. If you are using table salt, use 3/4 cup for every 4 quarts. For those wishing to keep the process as simple as possible, this is a perfectly good brine to use. For those wishing to add additional flavor and flair to their meal, you can use a variety of additional ingredients to suit your individual tastes. Consider adding any of the following ingredients to your brine:

sugar, brown sugar or raw sugar

bay leaf

peppercorns

juniper or allspice berries

orange or lemon peel

To brine your bird, mix the salt and water in a large stock pot and stir until the salt dissolves. Add any additional ingredients you would like to the brine. Remove turkey from package and take out the giblets. Gently submerge the turkey in your brine. 

NOTE: Your pot must be deep enough for the turkey to be fully submerged. Cover and place in your refrigerator to brine for 12 hours. When you are ready to roast your turkey, remove from brine and pat dry. Place in your roasting pan and season or baste as desired before placing in the oven to cook. 

Tips:

Birds that are brined tend to cook a little faster than normal. You will want to begin checking your turkey with a meat thermometer about an hour before the recommended cook time is up. The turkey is done when the thermometer, when inserted into the thickest part of the bird, reads 165 degrees F.

If you would like your turkey to have crispier skin, Remove from the brine and pat dry. Place in a roasting pan and loosely cover with plastic wrap and allow to dry, refrigerated, for an additional 12 hours prior to roasting.

Clean your sink well after disposing of the brine to avoid contaminating other food items. 

Turkey 101: How big of a bird do I need to get?

If you're not sure how big of a turkey you need to purchase for your Thanksgiving celebration, read on!

• 10-18 pounds will feed 10 or less
• 18-22 pounds will feed between 10 and 15
• 16-20 pounds will feed between 16 and 20
• 20 pounds will feed 24-29 people

Please remember, the above numbers are a general guideline. We all know someone who seems to eat their own weight in turkey while others will be happy with a single slice. I recommend erring on the side of caution and going larger if in doubt. Besides, who doesn't love Thanksgiving leftovers? In my opinion, they are the best part of the holiday weekend. 

Turkey 101: How long does it take to roast a turkey?

"How long does it take to roast a turkey?" is hands down the most asked Thanksgiving question cooks across the country ask every year. While the easy answer is 20 minutes per pound, there are more factors to take into consideration than just the weight of your bird. Oven temperature and whether the turkey be stuffed are the two most important factors influencing roasting time. We recommend roasting your bird in an oven preheated to 350 degrees F and following the list below for best results.

UNSTUFFED

• 10-18 pounds, 3-3 1/2 hours
• 18-22 pounds, 3 1/2-4 hours
• 22-24 pounds, 4-4 1/2 hours
• 24-29 pounds, 4 1/2-5 hours

STUFFED

• 10-18 pounds 3 3/4-4 1/2 hours
• 18-22 pounds 4 1/2-5 hours
• 22-24 pounds, 5-5 1/2 hours
• 24-29 pounds, 5 1/2-6 1/4 hours

Because oven temperatures may vary, we highly recommend using a meat thermometer for the most reliable results. Place it in the thickest part of the thigh and cook to an internal temperature of 165 degrees F. 

Sugared and spiced pumpkin seeds

Growing up, making pumpkin seeds was always the follow-up tradition to pumpkin carving. As I grew older, my tastes evolved from the simple salt seasoning that we used into more sophisticated flavors. This is one my children and I created together several years ago 

SUGARED & SPICED PUMPKIN SEEDS

• 1 cup raw pumpkin seeds, rinsed and dried 
• 6 tablespoons sugar, divided 
• 1/4 teaspoon salt 
• 1/2 teaspoon pumpkin pie spice 
• 1 tablespoon butter 

Directions

Preheat the oven to 250 degrees F. Spread seeds in a single layer on a baking sheet and toast for 45 minutes, stirring occasionally, until dry and toasted. While seeds are toasting, mix together 2 tablespoons sugar, salt, and pie spice and set aside. Heat the butter in skillet and cook seeds remaining    sugar over medium high heat until sugar melts and begins to brown. Pour seeds into spiced mixture and stir until well coated. Cool before serving. 

Pumpkin bread recipe

Another seasonal favorite that is perfect for breakfast, dessert or as a snack! 

PUMPKIN BREAD

• 1 cup softened butter 
• 1 1/2 cups sugar 
• 1 1/2 cups packed brown sugar 
• 3 eggs 
• 3 cups all-purpose flour 
• 1 tablespoon baking powder 
• 1 1/2 teaspoons baking soda 
• 1 1/2 teaspoons ground cinnamon 
• 1 1/2 teaspoons ground cloves 
• 1 1/2 teaspoons ground nutmeg 
• 1 can canned pumpkin, 16 ounces 

Directions

Preheat oven to 350 degrees F and grease 2 9X5 loaf pans. Cream together butter and sugars, add eggs and mix well. Combine dry ingredients and stir into butter mixture until just moistened. Add pumpkin. Pour into prepared pans and bake for 1 hour to 1 hour 15 minutes (until a toothpick inserted into center of loaf comes out clean). 

Pumpkin alfredo sauce recipe

If you're like me and can't get enough pumpkin in your life once the temperatures start falling and the leaves turn color, this is a must-try recipe. I recommend using it with a pumpkin or mushroom ravioli to really dive into the flavors of fall!

PUMPKIN ALFREDO SAUCE

• 2 tablespoons butter
• 5 fresh sage leaves
• 1 cup heavy whipping cream
• 1 cup pumpkin puree
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 tablespoon grated Parmesan cheese

Directions

Over medium heat, melt butter in a saucepan. Stir in sage leaves and cook for 3-5 minutes, until the butter has been flavored with the sage to suit your palate. Whisk in the remaining ingredients and cook until the cheese has melted, about 5 minutes.

Pumpkin roll recipe

This autumn treat is so popular that bakeries routinely run out during the holiday season. If you are the do-it-yourself type, make your own and customize it to suit your palate. 

PUMPKIN ROLL

Ingredients 

• 3 eggs 
• 1 cup sugar 
• 2/3 cup canned pumpkin 
• 3/4 cup all-purpose flour 
• 1/2 teaspoon ground cinnamon 
• 1 teaspoon baking soda 
• powdered sugar for dusting 
• 1 cup powdered sugar 
• 3/4 teaspoon vanilla extract 
• 2 tablespoons butter, softened 
• 8 ounces cream cheese 

Preheat oven to 375 degrees F and grease a 15x10x1 inch baking pan and line with parchment paper. Generously grease and flour paper. Beat eggs on high for five minutes then slowly add sugar and pumpkin. Mix in flour, cinnamon, and baking soda until just mixed. Pour batter in pan and tap several times on countertop to spread it evenly. Bake for 15 minutes and immediately turn out onto a linen towel dusted with powdered sugar. Peel paper from cake and starting with the short end, roll cake up in the towel. Cool. While cake is cooling, make filling by mixing powdered sugar, vanilla, butter and cream cheese together until smooth. Carefully unroll cake and spread filling over cake. Roll up again. Cover roll and refrigerate until time to serve. 

Cook's Notes Roll can be garnished with additional powdered sugar or caramel sauce. If desired, sprinkle filling with chopped walnuts or pecans before rolling cake. 

Pumpkin pie spice recipe

 

Pumpkin Pie Spice Blend

· 4 1/2 tablespoons cinnamon

· 1 tablespoon ginger

· 1 tablespoon nutmeg

· 1 tablespoon allspice

· 2 teaspoons ground cloves

· 1/4 teaspoon chipotle chili powder

Blend all ingredients together and store in a tightly sealed container.