Start to plan your Thanksgiving Meal with some of our favorite holiday recipes!
Shallot-Sage Accordion Potatoes
To prep ahead, bake through step 2. Let cool, cover, and refrigerate, up to 2 days. Let sit at room temperature 1 hour before proceeding as directed.
- Prep Time 30 minutes
- Total Time 1 3/4 hours
- Yield Serves 8
- 8 medium Yukon Gold potatoes (about 2 pounds)
- 6 shallots, thinly sliced crosswise
- Salt and pepper
- 1/2 stick unsalted butter, room temperature, divided
- 2 tablespoons finely chopped fresh sage leaves
- Preheat oven to 375 degrees. Make deep cuts into each potato, 1/4 inch apart, without completely cutting through. Place shallots in each cut (using about half the shallots) and season with salt and pepper. Arrange potatoes, cut sides down, in a 9-by-13-inch baking dish; dot with 2 tablespoons butter. Scatter remaining shallots around potatoes.
- Tightly cover dish with foil and bake until potatoes are tender, about 40 minutes, flipping halfway through.
- Uncover and bake 15 minutes. Meanwhile, combine sage and remaining 2 tablespoons butter. Increase oven temperature to 450 degrees. Top potatoes with sage butter; scoop up loose shallots and divide among potatoes, then bake until golden and crisp, 10 to 15 minutes more.
Double Cranberry-Apple Sauce
- 6 large Granny Smith apples, peeled and diced
- 1 (12-ounce) package fresh cranberries
- 1 small lemon, sliced and seeded
- 1 cup granulated sugar
- 1/2 cup water
- 3/4 cup sweetened dried cranberries
- Stir together first 5 ingredients in a large saucepan; bring to a boil over medium-high heat, stirring often.
- Reduce heat; simmer, stirring often, 15 minutes or until cranberries pop and mixture starts to thicken. Remove from heat, and stir in sweetened dried cranberries. Cool. Cover and chill until ready to serve.
- Note: Mixture can be stored in the refrigerator for up to 2 weeks.
And now for the turkey….
Make the bird the way you like it: this step-by-step guide from Food Network Magazine leads to thousands of possibilities!
4. Make a butter
5. Roast the bird
Click here for the full article including brining tips, butter recipes and more!