Perfect Turkey Gravy

Ingredients

• 2 packages McCormick® Turkey Gravy Mix
• 1/4 cup flour
• 3 cups water
• 1 cup turkey pan drippings or turkey broth
• 1 cup chopped cooked turkey giblets (optional)

1. Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.

2. Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)

Tips

Flavor Variations:
Sage & Citrus Perfect Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1 tablespoon orange or lemon juice and 1/2 teaspoon McCormick ® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.

Roasted Cinnamon and Bacon Turkey Gravy: Cook 4 slices bacon in large saucepan until crisp. Drain on paper towels. Crumble bacon. Set aside. Reserve 2 tablespoons drippings in saucepan. Add 1/4 cup chopped onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1/4 cup flour, 1 teaspoon McCormick® Gourmet Collection Roasted Saigon Cinnamon, 2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Stir in bacon. Makes 12 (1/4-cup) servings.

Herbed Perfect Turkey Gravy: Prepare as directed. Stir 1/2 teaspoon McCormick® Rubbed Sage or 1/4 teaspoon McCormick® Poultry Seasoning into Gravy Mix. Makes 15 (1/4-cup) servings.

Hearty Sage Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/2 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.

Hearty Herbed Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/4 teaspoon McCormick® Poultry Seasoning into Gravy Mix. Makes 12 (1/4-cup) servings.

Apple-Sage Turkey Gravy: Prepare as directed, decreasing water to 1 cup and adding 1 cup apple juice. Stir 1 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.

Garlic and White Wine Turkey Gravy: Prepare as directed, decreasing water to 2 cups and adding 1/4 cup white wine. Stir 1/4 teaspoon each McCormick® California Style Garlic Powder with Parsley and McCormick® Thyme Leaves into Gravy Mix. Makes 12 (1/4-cup) servings.

Mushroom-Onion Turkey Gravy: Melt 1 tablespoon butter in large saucepan on medium heat. Add 1/2 cup chopped mushrooms and 1/4 cup chopped onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1 1/2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Makes 8 (1/4-cup) servings.

Cinnamon-Chipotle Turkey Gravy: Melt 2 tablespoons butter in large saucepan on medium heat. Add 1/4 cup chopped red onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1/4 cup flour, 1/4 teaspoon each McCormick® Ground Cinnamon and McCormick® Gourmet Collection Chipotle Chile Pepper, 2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Makes 12 (1/4-cup) servings.

Signature Pumpkin Pie

Ingredients

• 1 frozen unbaked deep dish pie crust (9-inch) or Signature Pie Crust (recipe follows)
• 1 can (15 ounces) pumpkin
• 1 can (14 ounces) sweetened condensed milk
• 2 eggs
• 1 tablespoon McCormick® Pumpkin Pie Spice
• Vanilla Whipped Cream, optional (recipe follows)

1. Preheat oven to 425°F. Place pie crust on large foil-lined baking sheet.

2. Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.

3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.

Tips

Test Kitchen Tip: Use 1 1/2 teaspoons McCormick® Ground Cinnamon, 3/4 teaspoon McCormick® Ground Ginger, 1/4 teaspoon McCormick® Ground Nutmeg and 1/8 teaspoon McCormick® Ground Cloves in place of the Pumpkin Pie Spice.

Signature Pie Crust: Mix 2 cups flour, 2 teaspoons McCormick® Ground Cinnamon and 1/2 teaspoon salt in large bowl. Cut in 3/4 cup cold shortening or unsalted butter (1 1/2 sticks), cut into pieces, with pastry blender or 2 knives until mixture resembles pea-size crumbs. Add 3 to 5 tablespoons ice water, a tablespoon at a time, tossing dough with fork after each addition. Add enough water so that dough comes together. Gather dough into a ball. Flatten into a disk. Wrap in plastic wrap. Refrigerate 10 minutes. Roll dough on lightly floured surface from center to edges into a 14-inch circle, about 1/8-inch thick. For easier rolling without additional flour, place dough between 2 sheets of wax paper before rolling. Carefully place pie crust on rolling pin and transfer to 9-inch deep dish pie pan. If using wax paper, carefully peel back 1 sheet of wax paper. Flip crust onto pie pan. Carefully peel off remaining wax paper. Gently press the pie crust onto bottom and up sides of pan. Trim pie crust so that it extends 1/2-inch beyond edge of pie pan. (Reserve any remaining dough to make pie crust decorations, if desired.) Fold under excess pie crust. Flute the edges of the pie crust or press with tines of a fork.

Vanilla Whipped Cream: Beat 1 cup heavy cream, 1/4 cup confectioners’ sugar and 1 teaspoon McCormick® Pure Vanilla Extract in medium bowl with electric mixer on high speed until stiff peaks form.

Candied Sweet Potato Casserole

Ingredients

• 1/2 cup firmly packed brown sugar, divided
• 2 tablespoons orange juice
• 2 teaspoons McCormick® Pure Vanilla Extract
• 1 1/2 teaspoons McCormick® Pumpkin Pie Spice
• 3 pounds sweet potatoes, peeled and cut into 1-inch pieces
• 4 tablespoons butter, divided
• 1/4 cup flour
• 1/2 cup chopped pecans
• 2 cups miniature marshmallows

1. Preheat oven to 375°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla and 1 teaspoon of the pumpkin pie spice in large bowl. Add sweet potatoes; toss to coat. Spoon into 13x9-inch baking dish. Dot with 2 tablespoons of the butter. Cover.

2. Bake 45 minutes or until potatoes are slightly tender.

3. Meanwhile, mix flour, remaining 1/4 cup brown sugar and remaining 1/2 teaspoon pumpkin pie spice in medium bowl. Cut in remaining 2 tablespoons butter with fork until crumbly. Stir in pecans and marshmallows.

4. Remove casserole from oven and stir gently to coat potatoes in syrup. Sprinkle evenly with marshmallow-crumb topping. Bake, uncovered, 7 to 10 minutes longer

Savory Herb Rub Roasted Turkey

Ingredients

• 2 tablespoons McCormick® Sage, Rubbed
• 1 tablespoon McCormick® Paprika
• 1 tablespoon seasoned salt
• 2 teaspoons McCormick® Garlic Powder
• 1 teaspoon McCormick® Black Pepper, Ground
• 3/4 teaspoon McCormick® Nutmeg, Ground
• 1 whole turkey (12 to 14 pounds), fresh or frozen, thawed
• 1 large onion, cut into wedges
• 6 McCormick® Bay Leaves
• 1 tablespoon vegetable oil

1. Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.

2. Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.

3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.

Apple Crisp Pie

This apple pie is made with fresh apples and a crunchy oat and pecan streusel topping. An apple crisp in a pie shell.

Ingredients:

• 5 to 6 cups thinly sliced apples, a combination of varieties
• juice of 1 lemon
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/4 cup melted butter
• 3 tablespoons flour
• 2 teaspoons ground cinnamon
• 1/8 teaspoon nutmeg
• 1 deep-dish pie shell, unbaked, 9-inch
• .
• Topping:
• 1/2 cup all purpose flour
• 1/2 cup granulated sugar
• 6 tablespoons butter, cut into small pieces
• 1/4 cup rolled oats
• 1/4 cup chopped pecans

Preparation:

Toss sliced apples with lemon juice to coat well. Add 1/2 cup sugar and the brown sugar, 1/4 cup melted butter, flour, and spices, stir until mixture is well blended. Prepare pie shell. In a food processor, combine topping ingredients; pulse until mixture is crumbly. You can also use a pastry blender or forks to cut this mixture together.Pour apple mixture into the prepared pie shell. Sprinkle topping mix evenly over top of apples.Place in preheated 375° oven. Bake for about 45 to 60 minutes, until apples are tender and topping is browned. Check after about 30 to 35 minutes to make sure the crust isn't getting too brown. Use a pie shield or ring of foil to protect the crust edge if necessary.

Pumpkin Pecan Pie

A classic pumpkin pecan pie recipe, the best of both worlds!

Cook Time: 1 hour

Total Time: 1 hour

Ingredients:

• 3 eggs, divided
• 1 cup canned solid pack pumpkin
• 1 cup sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• dash salt
• 2/3 cup light or dark corn syrup
• 2 tablespoons melted butter
• 1 teaspoon vanilla
• 1 cup coarsely chopped pecans
• 1 prepared deep dish pie crust*

Preparation:

Preheat oven to 350°. *If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake. In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust. In medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture. Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.

Cheddar Green Bean Casserole

This is a delicious green bean casserole, perfect for a holiday feast or Sunday family dinner.

Ingredients:

• 4 cups cooked French-cut green beans, about 1 1/2 pounds frozen or 3 cans (15 oz), drained
• 3 tablespoons butter
• 8 ounces sliced mushrooms
• 1/4 cup finely chopped onion
• 2 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups milk
• 1 1/2 to 2 cups shredded Cheddar cheese (6 to 8 ounces)
• 2 tablespoons sour cream
• 1 cup soft bread crumbs
• 1 tablespoon melted butter
• Parmesan cheese, optional

Preparation:

Heat oven to 350°. Grease a 2-quart baking dish.In a large saucepan, melt butter over medium-low heat. Add mushrooms and onion; saute, stirring, until mushrooms are browned and onions are tender. Stir in flour, salt, and pepper, stirring until flour is mixed into the fat. Gradually stir in the milk. Continue cooking, stirring, until slightly thickened. Stir in cheese, sour cream, and drained green beans. Spoon into the prepared baking dish. If desired, sprinkle with a few tablespoons of shredded Parmesan cheese. Combine bread crumbs and melted butter. Sprinkle over the casserole.Bake for 25 to 30 minutes, until bubbly and browned.
Serves 8.

Sweet Potato Casserole

A sweet potato casserole recipe, made with mashed sweet potatoes and a crunchy pecan topping. Scroll down to see more sweet potato recipes.

Ingredients:

• 3 cups mashed sweet potatoes
• 1 cup brown sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter
• .
• Topping:
• 1/2 cup brown sugar
• 1/3 cup flour
• 1/3 cup melted butter
• 1 cup chopped pecans

Preparation:

Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.

Make-Ahead Mashed Potatoes

Delicious boursin mashed potatoes make dinner preparation a cinch. Make these mashed potatoes a day in advance then keep them hot in the slow cooker until serving time. Use your stand mixer to make preparation a little easier. These are great for holiday dinners!

Cook Time: 30 minutes

Total Time: 30 minutes

Yield: Serves 10 to 12

Ingredients:

• 5 pounds potatoes
• 4 tablespoons butter
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 package (5.2 ounces) Boursin cheese with garlic and herbs
• 1 tablespoon fresh chopped parsley, optional
• 1 tablespoon fresh chopped chives, optional
• 2/3 cup sour cream
• milk, as needed
• butter for the slow cooker, if making ahead

Preparation:

Peel potatoes, cut into chunks, rinse, and put in a large saucepan. Cover with water and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and boil for about 15 to 20 minutes, or until tender. Drain and partially cover the pan to allow potatoes to dry.In a large bowl, mash the potaoes with butter, salt, pepper, Boursin cheese, parsley, chives, and sour cream. Mix in milk until desired consistancy is reached. If making these a day in advance refrigerate overnight. About 2 to 3 hours before serving, butter the crockery insert of a slow cooker. Add potatoes, cover, and cook on HIGH for 1 hour. Turn to LOW and continue cooking until serving time. Stir a few times.Serves 10 to 12.

Easy Turkey Gravy

Yield: Makes About 1 Quart

Ingredients:

• 4 tablespoons butter
• 1/2 cup all-purpose flour
• 3 to 4 cups chicken broth
• 1/2 cup dry white wine, such as Chardonnay, or use more chicken broth
• 1/4 teaspoon freshly ground black pepper, or to taste
• turkey drippings

Preparation:

Melt butter in a saucepan over medium heat; stir in flour and cook, stirring, for 1 minute. The mixture will be paste-like. Whisk in 3 cups of the chicken broth until smooth and cook, stirring, until thickened. Stir in the pepper. Transfer to a bowl, cover, and refrigerate until the turkey comes out of the oven. After the turkey is removed from the roasting pan, pour drippings in to a bowl or fat separator. Set the roasting pan on the stovetop over medium heat. Stir the 1/2 cup of white wine or chicken broth into the roasting pan, scraping up browned bits in the roasting pan. Stir in about 1/3 cup of the turkey drippings (after you have skimmed or separated and discarded the fat). Stir in the thickened broth mixture and heat, stirring constantly. Taste and add more drippings or more broth, as needed.

Slow Cooker Cranberry Relish

This is a simple and delicious fresh cranberry relish for the slow cooker. Serve this cranberry sauce mixture with Thanksgiving dinner and save some for the leftovers.

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours, 5 minutes

Ingredients:

• 2 oranges
• 1 bag (12 ounces) cranberries, rinsed and picked over
• 1 cup sugar
• pinch cinnamon
• 3 tablespoons water

Preparation:

Zest the oranges. Cut off the remaining outer peel and pith and discard. Cut the peeled orange sections into small chunks and add to the slow cooker along with cranberries, sugar, cinnamon, and zest. Add water. Cover and cook on HIGH for about 2 hours.

Apple Pecan Stuffing

This tasty apple pecan stuffing can be cooked in a pan or in the bird.

Ingredients:

• 1 cup chicken broth
• 1/2 cup chopped celery
• 1/3 cup chopped onion
• 4 tablespoons butter
• 1/2 teaspoon salt
• 4 cups dry wheat bread cubes, about 8 slices
• 2 medium apples, peeled, cored, and finely chopped
• 1/2 cup chopped pecans
• 1 teaspoon ground sage
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon pepper

Preparation:

In a small saucepan, combine chicken broth, celery, onion, butter, and salt. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, about 5 to 7 minutes. In a large mixing bowl, combine bread cubes, chopped apples, chopped pecans, sage, cinnamon, and pepper. Pour broth and vegetable mixture over the bread cubes. Gently stir to moisten. Spoon into a greased 1 1/2-quart casserole. Bake, covered, at 350° for 25 to 30 minutes. May also use as a stuffing for an 8 to 10 pound turkey.

Herb Roasted Turkey

This turkey is roasted with a mixture of herbs and olive oil under the skin and all over the bird. Use small amounts of dried herbs along with the fresh herbs for more flavor. I used fresh dill, rosemary, and chives, along with about 1/2 teaspoon each of dried leaf marjoram and thyme.

Cook Time: 4 hours

Total Time: 4 hours

Ingredients:

• 1 turkey, about 14 pounds
• 3 to 4 tablespoons mixed chopped herbs, such as chives, dill, tarragon, rosemary, thyme, and marjoram
• 3 to 4 tablespoons olive oil
• salt and pepper
• 1 orange, cut in 2-inch pieces
• 1 apple, cut in 2-inch pieces
• 1 onion, quartered
• sprigs of fresh herbs

Preparation:

Heat oven to 450°.Wash turkey inside and out; pat dry. Combine the chopped herbs with olive oil. Gently separate the skin from the breast and rub a few tablespoons of the herb mixture under the skin as far back as you can reach. Rub the remaining mixture all over the bird. Sprinkle lightly with salt and pepper. Put orange, apple, onion chunks, and herb sprigs in the stuffing cavity. Cover wing tips with small pieces of foil. Roast for 10 minutes. Tent foil loosely over the top of the turkey and reduce heat to 325° and continue roasting for about 3 1/2 hours longer, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°.