ready in about 40 minutes; serves 12
You might need to buy:
  • Cream of mushroom soup
  • milk
  • soy sauce
  • ground black pepper
  • cooked cut green beans
  • french fried onions

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Nutritional Facts
1 slice equals 285 calories, 12 g fat (7 g saturated fat), 94 mg cholesterol, 261 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.

serves 10
You might need to buy:
  • canned pumpkin
  • all-purpose flour
  • baking soda
  • ground cinnamon
  • salt
  • confectioners' sugar
  • vanilla extract
Belongs to kylerhea Greek Stuffing 
serves 8
You might need to buy:
  • uncooked wild rice blend
  • cinnamon
  • golden raisins
  • tomato paste
  • pine nuts
  • sea salt
  • fresh cracked black pepper
You might need to buy:
  • cashews
  • breadcrumbs
  • vegetable broth
  • dried basil
  • fresh thyme leaves plus extra for garnish
  • Sea salt
  • Freshly ground black pepper


Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be made up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. The cheesecake is good on its own, but the Brown Sugar and Bourbon Cream (related recipe) is a grand addition.

We discovered a few keys to the perfect pumpkin cheesecake recipe: For a smooth and creamy texture, we blotted the canned pumpkin puree with paper towels to remove excess moisture before mixing it with the rest of the ingredients. We passed over brown sugar, which overpowered the pumpkin, in favor of milder granulated sugar. Baking the cake in a water bath in a moderate oven also helped give our pumpkin cheesecake recipe its velvety texture.

You might need to buy:
  • CRUST:
  • ground ginger
  • ground cloves
  • ground ginger
  • ground nutmeg
  • ground cloves
  • allspice
  • lemon juice from 1 lemon
  • heavy cream

Tweaked a little from original recipe

serves 8
You might need to buy:
  • butter
  • packed golden brown sugar
  • ground nutmeg
  • ground ginger
  • miniature marshmallows
  • sliced almonds or pecans
Belongs to shytowntee Roast Turkey - Brine, Roasting & Gravy 
  • Currently 5/5 Stars.
  • Star_small_rt

I got the basic recipe for this from the “Good Eats” television program, Alton Brown. He had some ingredients that I knew my family did not like so I added and substituted items I thought my family would like making this my own.

You might need to buy:
  • melted unsalted butter
  • vegetable oil
  • carrots
  • onion
  • ribs celery
  • whole stems parsley
  • garlic
  • BRINE:
  • kosher salt
  • light brown sugar
  • black peppercorns
  • poultry seasoning
  • ground ginger
  • large sprig fresh rosemary
  • white wine
  • white cranberry juice
  • apple
  • onion
  • fresh rosemary
  • fresh sage
  • large stems parsley
  • rib celery
  • carrot
  • garlic
  • GRAVY:
  • liquid from cooked turkey pan
  • cornstarch
  • cooked giblets
ready in about an hour and a half; serves 8
You might need to buy:
  • all-purpose flour
  • Kosher salt and freshly ground black pepper to taste
  • Cayenne pepper to taste
  • finely chopped shallots
  • chicken stock
  • heavy cream


Use sweet, crisp apples, such as Golden Delicious, Jonagold, Fuji, or Braeburn. The two fillings can be made ahead, cooled, and stored separately in the refrigerator for up to 2 days.

For an apple-cranberry pie recipe with a crisp crust and balanced flavors, we precooked the cranberries so they wouldn’t shed a lot of liquid during baking. Then we arranged the cooked cranberries and apples in two distinct layers, allowing the flavor of each to come through clearly in our apple-cranberry pie recipe.

You might need to buy:
  • fresh or frozen cranberries
  • orange juice
  • water
  • cornstarch

Serves 10

We suggest French’s French Fried Onions and Swanson Certified Organic Free Range Chicken Broth for this recipe. Fresh green beans are essential—frozen beans will turn to mush in the slow cooker.

For our Slow-Cooker Green Bean Casserole recipe, we tested frozen beans, fresh raw beans, and blanched fresh beans, and were happy to learn that fresh beans held up well in the slow cooker. We didn’t even bother with the canned stuff. Sautéing the mushrooms before adding them to the slow cooker prevented them from turning slimy. It also gave us the idea to build the whole sauce in the skillet to reduce it and concentrate its flavor. Ground-up fried onions bound our sauce and also added more onion flavor than merely sprinkling them on top.

You might need to buy:
  • Salt and pepper
  • dried thyme
  • heavy cream