Taste of Home_-_October 2019

36 OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Herbed Turkey Gravy

This traditional gravy recipe works for

any roasted meat or poultry. You’ll get

eight ¼-cup servings in 2 cups of gravy.

—Taste of Home Te s t K i tch e n

Ta ke s: 20 min. • Makes: 2 cups

Turkey drippings

1 to 1¹ ₂ cups chicken broth

¹   ₄ cup all-purpose flour

¹   ₄ tsp. dried thyme

¹   ₄ tsp. rubbed sage

¹   ₄ tsp. pepper

1. Pour drippings and loosened browned
   bits into a 2-cup measuring cup. Skim
   fat, reserving ¹₄ cup. Add enough broth
   to the drippings to measure 2 cups.


2. In a small saucepan, combine the flour
   and reserved fat until smooth. Gradually
   stir in the drippings mixture. Stir in the
   thyme, sage and pepper. Bring to a boil;
   cook and stir until thickened, about
   2 minutes.
   ¹ ₄ cup: 74 cal., 7g fat (3g sat. fat), 7mg
   chol., 132mg sod., 3g carb. (0 sugars,
   0 fiber), 1g pro.

Triple Cranberry Sauce

With three cranberry styles, plus orange

and allspice, this sauce truly satisfies.

—Arlene Smulski, Lyons, IL

Prep: 10 min. • Cook: 15 min. + chilling

Makes: 3 cups

1 pkg. (12 oz .) fresh or frozen

cranberries

1 cup thawed cranberry juice

concentrate

¹   ₂ cup dried cranberries

¹   ₃ cup sugar

3 Tbsp. orange juice

3 Tbsp. orange marmalade

2 tsp. grated orange zest

¹   ₄ tsp. ground allspice

1. In a small saucepan, combine
   the cranberries, cranberry juice
   concentrate, dried cranberries and
   sugar. Cook over medium heat until
   the berries pop, about 15 minutes.


2. Remove from heat; stir in the orange
   juice, marmalade, orange zest and
   allspice. Transfer to a small bowl;
   refrigerate until chilled.
   ¹ ₄ cup: 113 cal., 0 fat (0 sat. fat), 0 chol.,
   4mg sod., 29g carb. (24g sugars, 2g
   fiber), 0 pro.

Maple & Bacon Glazed

Brussels Sprouts

Here’s a fantastic side dish even

children will love. The sweet maple

syrup and smoky bacon are Brussels

sprouts’ best friends.

—Jan Valdez, Chicago, IL

Prep: 15 min. • Cook: 20 min.

Makes: 4 servings

5 bacon strips, chopped

1 lb. fresh Brussels sprouts,

trimmed

3 Tbsp. butter

¹   ₂ cup chicken broth

¹   ₄ cup chopped pecans

¹   ₄ cup maple syrup

¹   ₄ tsp. salt

¹   ₄ tsp. pepper

1. In a skillet, cook bacon over
   medium heat until crisp. Remove
   to paper towels with a slotted
   spoon; drain.


2. Meanwhile, cut an “X” in the core
   of each Brussels sprout. In a large
   skillet, saute sprouts in butter until
   lightly browned, 4-5 minutes.


3. Stir in the broth, pecans, maple
   syrup, salt and pepper. Bring to a boil.
   Reduce heat; cover and simmer for
   5 minutes. Uncover; cook and stir
   until sprouts are tender, 8-10 minutes
   longer. Sprinkle with bacon.
   ³ ₄ cup: 273 cal., 18g fat (7g sat. fat),
   32mg chol., 544mg sod., 25g carb.
   (15g sugars, 5g fiber), 8g pro.

ON THE COVER

Sweet & Tangy Carrots

With a brown sugar-mustard sauce,

these simple simmered carrots bring

bright flavor and color to the table.

—Paula Zsiray, Logan, UT

Ta ke s: 20 min. • Makes: 8 servings

2 lbs. carrots, sliced

¹   ₄ tsp. salt

¹   ₂ cup packed brown sugar

3 Tbsp. butter

2 Tbsp. Dijon mustard

¹   ₄ tsp. white pepper

2 Tbsp. minced fresh parsley

1. Place 1 in. of water, carrots and salt
   in a large saucepan; bring to a boil.
   Reduce heat; cover and simmer until
   tender, 15-20 minutes. Drain.
   2. Return carrots to pan; add the brown
   sugar, butter, mustard and pepper.
   Cook and stir over low heat until well
   coated. Sprinkle with parsley. Serve
   with a slotted spoon.
   ¹ ₂ cup: 143 cal., 5g fat (3g sat. fat),
   11mg chol., 257mg sod., 25g carb.
   (21g sugars, 3g fiber), 1g pro.

Yummy Texas Pecan Pie

This ooey-gooey pie’s luscious, nutty

filling offers that good old familiar flavor

so many of us love!

—Laurel Leslie, Sonora, CA

Prep: 20 min. • Bake: 70 min. +

cooling • Makes: 8 servings

¹   ₂ cup sugar

3 Tbsp. all-purpose flour

1 cup light corn syrup

1 cup dark corn syrup

3 large eggs, room temperature

1 tsp. white vinegar

¹   ₂ tsp. vanilla extract

1 cup chopped pecans

Pastry for single-crust pie (9 in.)

1. In a large bowl, whisk the sugar, flour,
   corn syrups, eggs, vinegar and vanilla
   until smooth. Stir in pecans. Pour into
   crust. Cover edges with foil.


2. Bake at 350° for 35 minutes. Remove
   foil; bake until filling is puffed and
   golden (the center will still wobble),
   35-45 minutes. Cool on a wire rack.
   Refrigerate leftovers.
   1 piece: 543 cal., 20g fat (5g sat. fat),
   84mg chol., 215mg sod., 93g carb.
   (36g sugars, 2g fiber), 5g pro.

ON THE COVER

CRUST SAVER! To avoid b ur nin g,

fold a foil square in half twice

(into a smaller square), cut a

ring, wrap it around the crust

and pop back into the oven.