Taste of Home_-_October 2019

TASTEOFHOME.COM OCTOBER/NOVEMBER 2019 35

Slow-Cooked

Sausage Dressing

This savory dressing gets amped up

with apples and pecans. It cooks easily

in a slow cooker, so the stove and oven

are free for other dishes.

—Raquel Haggard, Edmond, OK

Prep: 20 min. • Cook: 3 hours

Makes: 12 ser vings

7 cups seasoned stuffing cubes

or croutons

1 medium tart apple, chopped

¹   ₃ cup chopped pecans

1 ¹ ₂ tsp. rubbed sage

¹   ₂ tsp. pepper

¹   ₂ lb. reduced-fat bulk pork

sausage

1 large onion, chopped

2 celery ribs, chopped

1 can ( 14 ¹    ₂ oz.) reduced-

sodium chicken broth

2 Tbsp. reduced-fat butter,

melted

1. Combine the first 5 ingredients.
   In a nonstick skillet, cook and crumble
   sausage with onion and celery over
   medium-high heat until no longer
   pink, 4-5 minutes; drain. Add to
   stuffing mixture; stir in broth and
   butter. Transfer to a greased 5-qt.
   slow cooker.


2. Cook, covered, on low 3-4 hours,
   until apple is tender, stirring once.
   ² ₃ cup: 201 cal., 8g fat (2g sat. fat),
   17mg chol., 640mg sod., 26g carb.
   (4g sugars, 3g fiber), 7g pro.
   Test Kitchen tip: To make homemade
   croutons, cut or tear stale bread into
   ¹₂-in. pieces, toss with melted but ter
   or olive oil, season if desired and bake
   at 250° until dried and crisp.

Sunday Dinner

Mashed Potatoes

Sour cream and cream cheese give

these potatoes their delicious flavor.

The dish can be prepped in advance

and is special enough to serve guests.

—Melody Mellinger, Myerstown, PA

Prep: 35 min. • Bake: 20 min.

Makes: 8 servings

5 lbs. potatoes, peeled and

cubed

1 cup sour cream

1 pkg. (8 oz.) cream cheese,

softened

3 Tbsp. butter, divided

1 tsp. salt

1 tsp. onion salt

¹   ₄ tsp. pepper

1. Place potatoes in a Dutch oven;
   cover with cold water. Partially cover
   pot. Bring to a boil; cook until very
   tender, 20-25 minutes. Drain well.


2. In a large bowl, mash potatoes.
   Add the sour cream, cream cheese,
   2 Tbsp. butter, salt, onion salt and
   pepper; beat until fluffy.


3. Transfer to a greased 2-qt. baking
   dish. Dot with the remaining butter.
   Bake, uncovered, at 350° until heated
   through, 20-25 minutes.
   ³ ₄ cup: 300 cal., 13g fat (9g sat. fat),
   43mg chol., 617mg sod., 40g carb.
   (4g sugars, 3g fiber), 5g pro.
   Test Kitchen tip: Take these over the
   top with browned butter. Melt 2 sticks
   butter over medium-high heat and
   simmer, stirring and scraping bottom
   of pan occasionally. Cook until butter
   has stopped foaming, milk solids have
   turned dark brown and butter turns a
   deep amber color, 5-8 minutes.

Apple-Brined Turkey
The sweet apple juice-based brine helps
produce a juicy, amber-colored turkey
that’s bursting with flavor. You won’t
regret planning for the long marinating
time—this tasty grilled turkey is worth
every minute.
—Trudy Williams, Shannonville, ON

Prep: 30 min. + marinating
Grill: 3 hours + standing
Makes: 14 ser vings

2 qt. unsweetened apple juice
2 ¹ ₂ cups packed brown sugar
1 cup kosher salt
4 oz. fresh gingerroot, peeled
and thinly sliced
15 whole cloves
6 garlic cloves, crushed
3 bay leaves
3 medium oranges, quartered
3 qt. cold water
1 turkey (12 to 14 lbs.)
2 Tbsp. canola oil

1. To make the brine, in a large kettle,
   combine the first 7 ingredients. Bring
   to a boil; cook and stir until salt and
   sugar are dissolved. Stir in oranges.
   Remove from the heat. Add cold water
   to cool the brine to room temperature.


2. Remove the giblets from turkey
   (discard or save for another use). Place
   a turkey-sized oven roasting bag inside
   a second roasting bag; add the turkey.
   Carefully pour cooled brine into bag.
   Squeeze out as much air as possible;
   seal bags and turn to coat. Place in a
   roasting pan or other large container.
   Refrigerate for 18-24 hours, turning
   occasionally.


3. Prepare grill for indirect heat. Drain
   turkey, discarding brine. Rinse turkey
   under cold water; pat dry. Rub canola
   oil over skin. Skewer turkey openings;
   tie drumsticks together.


4. Place breast side up on a rack in
   a disposable foil roasting pan. Grill,
   covered, over indirect medium heat
   for 30-40 minutes. Tent turkey with
   foil; grill, covered, until a thermometer
   reads 165°, 2¹₂-3 hours longer. Cover
   turkey and let stand for 15 minutes
   before carving.
   8 oz. cooked turkey: 473 cal., 23g fat
   (6g sat. fat), 210mg chol., 213mg sod.,

1g carb. (1g sugars, 0 fiber), 62g pro.

MASH IT YOUR WAY! Some like lumpy, others creamy. Whatever your style,

here’s how potato texture changes when mashed with different tools.

ON THE COVER ON THE COVER

HAND MASH RICER MIXER