CHOCOLATE-DIPPED PUMPKIN PIE POPS
PREP TIME 15 MIN. – COOK TIME 0 MIN. READY IN 15 MIN. + FREEZING TIME – SERVINGS 10
1 (22 oz) pkg 8-inch pumpkin pie 10 wooden craft sticks 1 (7.25 oz) container chocolate-flavored ice cream coating (such as Magic Shell®)
¼ cup toppings like finely chopped chocolate-covered toffee, chopped pecans, mini chocolate chips, and/or shredded coconut
STEP 1 Line a large plate with parchment. Carefully cut the pumpkin pie into 10 wedges. Gently insert the craft sticks into the wide end of each slice. Arrange on plate and freeze for 1 hour. STEP 2 To a shallow dish, add the container of chocolate coating. Remove frozen pie wedges from freezer. Working quickly and using a spoon, dip each pie wedge into chocolate coating, spooning chocolate over to coat up until almost the piecrust. Let excess chocolate drip off, then return to parchment-lined plate and sprinkle with desired toppings. STEP 3 Freeze 5–10 min., until chocolate sets. Serve immediately or store in an airtight container in the freezer. Let thaw for a few minutes at room temperature before serving.
PER SERVING: 280 CALORIES, 18G FAT, 7G SATURATED FAT, 15MG CHOLESTEROL, 145MG SODIUM, 32G CARBOHYDRATE, 2G FIBER, 11G SUGAR, 3G PROTEIN
SMOKY CHIPOTLE TURKEY
PREP TIME 30 MIN. – COOK TIME 3 HOURS READY IN 3 HOURS 30 MIN. + RESTING TIME SERVINGS 10
1 (12–14 lb) fresh turkey, thawed if frozen ¾ cup (1½ sticks) unsalted butter, softened ½ (7 oz) can chipotle peppers in adobo sauce, finely chopped
2 tbsp maple syrup 2 tbsp smoked paprika 2 tsp liquid smoke 4 cups water Chopped parsley, to serve
SWEET CORN CASSEROLE
PREP TIME 15 MIN. – COOK TIME 50 MIN. READY IN 1 HOUR 5 MIN. – SERVINGS 8
Cooking spray 4 tbsp (½ stick) unsalted butter, melted and cooled slightly 4 large eggs 1 cup whole milk
½ cup all-purpose flour ½ tsp salt 3 (15.2 oz) cans whole kernel sweet corn, drained 3 tbsp chopped chives, divided
STEP 1 Preheat oven to 350°F. Remove the neck and giblets from the body cavity of the turkey and pat turkey dry with paper towels. Set a roasting rack in a large roasting pan and place turkey on rack, breast-side up. Generously season all over, including cavity, with salt and pepper. STEP 2 In a medium bowl, combine the butter, chipotle and adobo sauce, maple syrup, paprika, and liquid smoke. Reserve
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¹/³ cup chipotle butter mixture and set aside. Starting from neck opening of the turkey, gently loosen skin. Tie legs together with kitchen twine and tuck wing tips back. Spread remaining butter mixture under skin and all over turkey. STEP 3 Add the water to bottom of roasting pan. Loosely cover turkey with foil and roast 1 hour 30 min. Uncover turkey and baste with reserved chipotle butter mixture. Roast, uncovered, 1 hour– 1 hour 30 min., basting with butter mixture every 20 min. and adding more water if pan seems dry, until an instant-read thermometer inserted into a thigh reads 165°F. Let roasted turkey rest 20–30 min. before carving. Microwave any remaining butter mixture until melted. Drizzle over turkey slices and sprinkle with parsley, if desired.
PER SERVING: 641 CALORIES, 21G FAT, 11G SATURATED FAT, 308MG CHOLESTEROL, 426MG SODIUM, 4G CARBOHYDRATE, 1G FIBER, 3G SUGAR, 103G PROTEIN
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Thanksgiving inspiration, from classics like mashed potatoes and stuffing to twists your crowd will love.
STEP 1 Preheat oven to 375°F. Coat a 2-qt baking dish with the cooking spray. In a large bowl, whisk together the butter, eggs, and milk. Whisk in the flour and salt and season with pepper. Stir in the corn and 2 tbsp chives. STEP 2 Transfer mixture to prepared baking dish. Bake 40–50 min., until set. Let sit 5 min. before serving. Garnish with remaining 1 tbsp chives.
PER SERVING: 247 CALORIES, 11G FAT, 5G SATURATED FAT, 122MG CHOLESTEROL, 530MG SODIUM, 31G CARBOHYDRATE, 3G FIBER, 9G SUGAR, 9G PROTEIN
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