Thanksgiving tell-all

Rocky Mountain News

Published November 11, 2008 at 3 p.m.

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Turkey with Cornbread Stuffing

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Sandra Lee has built her semi-homemade reputation on knowing which brand-name ingredients work best in her dishes. Although she names names, that doesn't preclude using your own favorites in her recipes. The recipes below are from her newest cookbooks, Sandra Lee Semi-Homemade Fast-Fix Family Favorites and Sandra Lee Semi-Homemade Money Saving Meals.

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Maple Pecan Pie

Serves 8

11/4 cups maple-flavored pancake syrup, Log Cabin Original Syrup

1/3 cup packed golden brown sugar

3 eggs

1 egg yolk

2 teaspoons all-purpose flour

11/2 teaspoons pure vanilla extract, McCormick

2 tablespoons butter, melted

11/2 cups pecan halves

1 9-inch frozen unbaked deep- dish pie shell, Marie Callender's

* Preheat oven to 350 degrees. In a large bowl, stir together syrup, sugar, eggs, egg yolk, flour and vanilla. Whisk in melted butter. Stir in 1 cup of pecans. Place frozen pie shell on a baking sheet.

* Pour maple syrup mixture into shell. Arrange remaining 1/2 cup of pecans on syrup mixture, pressing into syrup mixture to coat.

* Place baking sheet in center of oven. Bake pie for 50 minutes or until edges are golden and filling is just set in center. Cool pie on cooling rack for 15 minutes. Cut pie into wedges and serve warm.

Nutritional information per serving: 454 cal., 26 g fat (5 g sat), 113 mg chol., 53 g carb., 5 g pro., 2 g fiber, 165 mg sodium

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Bourbon Sweet Potato Pie

Serves 8

1 frozen deep-dish pie crust, Marie Callender's

1 bag (24 ounces) frozen cut sweet potatoes, Ore-Ida Steam n' Mash

1/4 cup butter, melted

11/4 cups sugar

2 eggs, lightly beaten

1 can (5 ounces) evaporated milk, Carnation

1/4 cup bourbon, Jim Beam

2 teaspoons pumpkin pie spice, McCormick

Purchased caramel sauce (optional)

Chopped toasted pecans (optional)

* Preheat oven to 400 degrees. Let pie crust thaw for 10 minutes. Prick the bottom and sides of crust with a fork. Bake on a baking sheet in preheated oven for 8 minutes.

* Meanwhile, prepare sweet potatoes as directed on package. Mash cooked sweet potatoes with butter. Stir in sugar, eggs, evaporated milk, bourbon, and pumpkin spice; pour into pie shell.

* Leaving pie on baking sheet, bake for 10 minutes.

* Reduce oven to 350 degrees and continue baking for 50 to 60 minutes or until a knife inserted 1 inch off-center comes away clean. Cool for 2 hours before slicing.

* Drizzle individual slices with caramel sauce and sprinkle with toasted pecans (optional).

Nutritional information per serving: 416 cal., 16 g fat (7 g sat), 73 mg chol., 63 g carb., 6 g pro., 2 g fiber, 204 mg sodium

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Turkey Drumstick Gravy

Makes 5 cups

2 whole turkey drumsticks, cooked

6 cups cold water

1 large onion, quartered

3/4 stick (6 tablespoons) butter

1/2 cup quick-mixing flour, Wondra

Salt and black pepper

Chopped crisp-cooked bacon (for garnish, optional)

* In a saucepan, combine drum- sticks, cold water and quartered onion. Bring to a boil over medium-high heat; reduce heat. Simmer, uncovered, for 1 hour.

* Pour stock through fine-mesh strainer; discard drumsticks and onion. In a medium saucepan, melt butter over medium heat. When butter has melted, whisk in flour to form a roux. Cook roux for 1 minute, stirring constantly.

* Slowly whisk in turkey stock. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until gravy has thickened. Season to taste with salt and pepper.

Nutritional information per serving: 115 cal., 7 g fat (3 g sat), 38 mg chol., 3 g carb., 10 g pro., 0 g fiber, 405 mg sodium

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Prosciutto-Tied Asparagus

Makes 18 bundles

1 package (3 ounces) prosciutto, Columbus

1 pound thin asparagus, ends trimmed

2 tablespoons extra virgin olive oil

1 teaspoon lemon juice

Salt and ground black pepper

* Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Cut prosciutto slices lengthwise into two thin strips. Gather two to three asparagus spears and carefully tie prosciutto into a knot around asparagus bundle.

* Continue until all ingredients are used. Place asparagus bundles on prepared baking sheet.

* In a small bowl, whisk together the olive oil and lemon juice. Drizzle over asparagus. Season to taste with salt and pepper.

* Roast for 8 to 10 minutes.

Nutritional information per serving: 28 cal., 2 g fat (0 g sat), 3 mg chol., 1 g carb., 2 g pro., 1 g fiber, 128 mg sodium

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Pink Peppercorn Gravy

Makes 21/2 cups

21/4 cups reduced-sodium chicken broth, Swanson

1/4 cup cognac

1 packet (1.6 ounces) garlic and herb sauce mix, Knorr

1 packet (0.87 ounce) turkey or brown gravy mix, McCormick

2 tablespoons butter

2 teaspoons pink peppercorns, crushed, The Spice Hunter

Crushed pink peppercorns and fresh thyme sprigs (optional, for garnish)

* In saucepan, whisk together chicken broth, cognac, dry sauce mix, dry gravy mix; stir in butter and peppercorns.

* Bring to a boil over medium heat, stirring constantly.

* Reduce heat. Simmer, uncovered, about 3 minutes or until thickened.

Nutritional information per serving: 54 cal., 3 g fat (2 g sat), 8 mg chol., 2 g carb., 1 g pro., 0 g fiber, 195 mg sodium

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Turkey With Cornbread Stuffing

Serves 8-10

1 12-pound frozen turkey, thawed

1 box (81/2 ounces) cornbread mix, Jiffy

1 cup chopped celery

1/2 cup chopped green onions

1 can (101/2-ounces) chicken with rice soup, Campbell's

2 tablespoons poultry seasoning, McCormick

1 stick (1/2 cup) butter, softened

3 tablespoons vegetable oil

3 tablespoons all-purpose flour

Salt and ground black pepper

* Rinse the turkey in clean water and pat dry with paper towels. Remove the gizzards and neck. Place gizzards and neck in a saucepan and cover with water.

* Bring to a simmer to create broth for gravy. Simmer for 30 to 45 minutes. Remove from heat, strain, and reserve.

* Meanwhile, prepare cornbread according to package directions. Crumble cornbread into small pieces; place on a baking sheet to air dry.

* In a bowl, combine prepared cornbread, celery, and green onions. Add soup and poultry seasoning. Mix well; stuff inside turkey cavities.

* Generously cover turkey with softened butter. Tent with aluminum foil and bake according to package instructions for bird's weight. One hour before bird is done, remove foil and baste.

* The turkey is done when the internal temperature registers 170 degrees deep in the thigh. The temperature of the stuffing should be 165 degrees in the center.

* Remove turkey from oven. Place on a serving platter; tent with foil. Let turkey stand for about 15 minutes (the temperature will rise).

* While turkey stands, prepare gravy. In a large skillet, heat the oil over medium-low heat. Add flour; cook and stir until deep brown.

* Add turkey drippings and whisk until thickened. Add reserved gizzard broth and simmer. Season to taste with salt and pepper.

* Remove stuffing from bird and place in a serving bowl. Carve turkey and arrange on a platter.

* Serve with stuffing and gravy.

Nutritional information per serving: 1,388 cal., 75 g fat (24 g sat), 495 mg chol., 26 g carb., 142 g pro., 3 g fiber, 1,031 mg sodium

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Lemon-Chive Gravy

Makes 2 cups

1 jar (12 ounces) turkey, chicken, brown, or mushroom gravy, Heinz

2 tablespoons butter

2 tablespoons lemon juice, Minute Maid

1 tablespoon finely chopped fresh chives

1 tablespoon dry sherry, Christian Bros.

Salt and black pepper

Fresh chives (optional, for garnish)

* In a medium saucepan, combine gravy, butter, lemon juice, chives and sherry.

* Cook over medium heat just until simmering. Season to taste with salt and pepper.

Nutritional information per serving: 41 cal., 3 g fat (2 g sat), 7 mg chol., 2 g carb., 1 g pro., 0 g fiber, 213 mg sodium

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Golden Margarita Cranberry Molds

Serves 12

21/4 cups cranberry juice cocktail, Ocean Spray

1 box (0.6 ounce) sugar-free cranberry gelatin, Jell-O

3/4 cup ready-to-drink golden margarita, Jose Cuervo

1 can (16 ounces) whole berry cranberry sauce, Ocean Spray

1/2 cup chopped pecans, Diamond

2 tablespoons grated orange zest

Orange curls (optional)

Chopped toasted pecans (optional)

* In a medium saucepan, bring the cranberry juice to a boil. Transfer to a medium bowl; add gelatin, stirring until gelatin is completely dissolved. Stir in margarita.

* Refrigerate for 11/2 to 2 hours or until mixture begins to set.

* Stir in cranberry sauce, pecans, and orange zest. Divide mixture evenly among desired cocktail glasses. Refrigerate at least 4 hours or up to 24 hours to set.

* Garnish with orange curls and toasted pecans (optional).

Nutritional information per serving: 117 cal., 3 g fat (0 g sat), 0 mg chol., 22 g carb., 0 g pro., 1 g fiber, 7 mg sodium

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