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10 New Takes on Thanksgiving Classics

The perfect menu of classic Thanksgiving dishes with a twist.

By Julie Miltenberger and Melissa Knific

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Golden Roasted Turkey with Pan Gravy
Lisa Hubbard
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Golden Roasted Turkey with Pan Gravy

Makes: 12 servings (plus leftovers)
Prep: 15 minutes
Bake: 30 minutes at 350 degrees F, 2 1/2 hours at 325 degrees F
Let Stand: 20 minutes

Size

Thawing Time * (*Refrigerated)

Cook Time (until 165 degrees)

12 lbs

3 days

At 375 degrees for 25 minutes, then at 325 degrees for 1 hour, 20 minutes

15 lbs

3 to 4 days

At 375 degrees for 30 minutes, then at 325 degrees for 1 hour, 25 minutes

18 lbs

4 to 5 days

At 375 degrees for 35 minutes, then at 325 degrees for 1 hour, 50 minutes

Tip: Have foil at the ready as the buttery honey glaze may burn. Tent foil over top of breast and over wings to avoid overbrowning.

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It's easy to carve a turkey perfectly, every time. Watch this step-by-step how-to video from our Kitchen Basics series.

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Mediterranean Puffs

Makes: 40 puffs
Prep: 10 minutes
Refrigerate: 30 minutes
Bake: 15 minutes

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Goat Cheese-Pistachio Ball

Makes: 2 cups
Prep: 10 minutes
Refrigerate: 1 hour

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Wild Mushroom Soup

Makes: 8 servings plus 2 cups for Green Beans and Brussels Sprouts
Prep: 15 minutes
Cook: 28 minutes

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Cranberry-Apple Mold

Makes: 8 servings
Cook: 15 minutes
Refrigerate: 8 hours or overnight

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Green Beans and Brussels Sprouts

Makes: 8 servings
Prep: 18 minutes
Cook: 11 minutes
Bake: 20 minutes

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Classic Mashed Potatoes with Green Onions and Chives

Makes: 12 servings
Prep: 10 minutes
Cook: 12 minutes

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Apple-Sausage Stuffing

Makes: 8 servings
Prep: 15 minutes
Bake: 25 minutes
Cook: 13 minutes

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Checkerboard Sweet Potatoes

Makes: 8 servings
Prep: 10 minutes
Cook: 15 minutes
Bake: 30 minutes

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Roasted Cauliflower with Cheese Sauce

Makes: 8 servings
Prep: 10 minutes
Bake: 30 minutes
Cook: 6 minutes

Originally published in the November 1, 2011, issue of Family Circle magazine.

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Best Wine Pairings

Willm Riesling. Alsace, France. Floral aromas; lemony, dry, easy to drink. $11.

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Tangley Oaks Merlot

Napa Valley, California. Full-bodied, with soft tannins and fruity dark cherry. $15.

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Robert Oatley Rose

Mudgee, Australia. Made from Sangiovese grapes; dry, with a hint of minerality. $15.

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