Together We Make Football: Tell us your story and win a trip to Super Bowl 50!

Sandra Lee shares her Thanksgiving feast

Looking for a new take on the traditional Thanksgiving dinner? Try Sandra Lee's herb butter turkey with a special rice stuffing. She also shared a delicious dessert —sweet potato pumpkin pie. And don't forget the signature cocktail!

Herb butter roasted turkey
Servings:

Makes 12 servings

Ingredients

    • 11/2 sticks (3/4 cup) butter, softened
    • 2 tablespoons garlic herb sauce mix
    • 11/2 teaspoons poultry seasoning
    • 11/2 teaspoons crushed garlic
    • 1 bag (32-ounce) celery and carrot party sticks
    • 2 large onions, diced
    • 1 container (32-ounce) reduced sodium chicken broth
    • 1 12 pound whole turkey, thawed
    • 1 tablespoon salt
    • 1 tablespoon ground black pepper
    • 3 packets (0.75 ounce each) fresh poultry herb blend (sage, thyme, and rosemary)
    • 1 lemon, thickly sliced

Preparation

Baking Directions:

1. In a small bowl, combine softened butter, garlic herb sauce mix, poultry seasoning, and crushed garlic. Use a fork to stir together until well mixed. Cover and refrigerate for 15 to 30 minutes or until butter mixture is firm but not hard.2. Preheat the oven to 450°F. In the bottom of a roasting pan, arrange celery and carrot party sticks andhalf the diced onions. Add chicken broth; set aside.3. Rinse the thawed turkey under cold water and pat dry with paper towels. Using your fingers, carefully loosen the skin around the entire bird. Chop the butter mixture into small pieces. Place half of the butter mixture under the skin of the turkey. Rub the remaining butter mixture on the outside of the skin. Season the turkey inside and outside with salt and pepper. Stuff the turkey cavity with the remaining onions, fresh herbs, and lemon slices. (Truss if desired.) Insert a pop-up thermometer at an angle (about 3 inches down from the neck cavity and 2 inches from the breast bone).4. Place turkey, breast side up, on a rack over vegetables in the roasting pan. Place in oven and reduce temperature to 325°F.5. Roast for 1 hour. Then basting with pan juices every 20 minutes, continue roasting about 3 hours more or until thermometer pops up or an instant-read thermometer inserted into the inside thigh muscle registers 180°F.

Mandarin cranberry rice dressing
Servings:

Makes 4 servings

Ingredients

    • 1 box (6.2-ounce) fast-cooking long grain wild rice
    • 1 cup frozen Pictsweet seasoning blend vegetables
    • 3/4 cup reduced-sodium chicken broth
    • 1 can (11-ounce) Mandarin orange segments, drained
    • 1/2 cup whole berry cranberry sauce
    • 1⁄3 cup chopped pecans

Preparation

Baking Directions:

1. In a medium saucepan, combine rice, vegetable blend, and chicken broth. Bring to a boil;reduce heat.2. Cover and simmer for 5 minutes. 3. Remove from heat and let stand about 5 minutes or until broth is absorbed. Stir in mandarin oranges, cranberry sauce, and pecans

Sweet potato pumpkin pie
Servings:

Makes 8 servings

Ingredients

    • 1 (9-inch) frozen unbaked deep dish pastry shell, thawed
    • PUMPKIN CREAM CHEESE LAYER:
    • 1 package (8 ounces) Philadelphia cream cheese, softened
    • 1⁄4 cup sugar
    • 1⁄4 cup canned solid-pack pumpkin
    • 1 egg
    • 1 teaspoon imitation maple flavoring
    • 1 teaspoon pumpkin pie spice
    • SWEET POTATO LAYER:
    • 1 can (15 ounces) cut sweet potatoes
    • 2 teaspoons vanilla extract
    • 1 can (14 ounces) sweetened condensed milk
    • 2 eggs
    • 2 teaspoons ground cinnamon
    • 1 teaspoon pumpkin pie spice
    • Frozen whipped dessert topping, thawed (optional)

Preparation

Baking Directions:

1. Preheat oven to 375°F. Line a baking sheet with foil.2. Prick the bottom of the pastry shell with a fork; place on prepared baking sheet. Bake for 10 to 12 minutes or until golden brown. Transfer to a wire rack; cool completely.3. Reduce oven temperature to 325°F.4. For pumpkin cream cheese layer, in a small mixing bowl, beat cream cheese and sugar with an electric mixer on medium until creamy. Add pumpkin, 1 egg, maple extract, and 1 teaspoon pumpkin pie spice;beat until smooth. Spoon cream cheese mixture into the cooled pastry shell. Spread mixture on the bottom and up the side of the pastry shell; set aside.5. For sweet potato layer, in a large mixing bowl, beat sweet potatoes and vanilla extract with electric mixer on low until smooth. Add sweetened condensed milk, 2 eggs, the cinnamon, and 1 teaspoon pumpkin pie spice; beat until smooth. Pour over cream cheese layer to fill pastry shell.6. Bake for 1 to 1.5 hours or until set in center. Cool on a wire rack. Cover and chill within 2 hours. If desired, serve with whipped topping.

Warm wishes cocktail
Servings:

Makes 24 servings

Ingredients

    • 2 bottles (750-ml) Rioja (Spanish red wine)
    • 2 bottles (750-ml) white wine
    • 2 cups frozen cherries
    • 2 cups frozen peaches
    • 1 cup simple syrup*
    • 1 cup Bulleit Rye Whiskey ®
    • 1 orange, sliced
    • 2 sticks cinnamon

Preparation

Baking Directions:

To make simple syrup, combine 1 cup sugar with 1 cup water in a saucepan. Bring to boil. Reduce heat and simmer for 5 minutes or until sugar is dissolved, stirring occasionally.1. Combine all ingredients in a 5- or 6-quart slow cooker.2. Cover and heat on high-heat setting for 1 hour. Reduce to low-heat setting to maintain temperature.3. Ladle the prepared sangria into glasses. Be sure to include some fruit in each serving.

TOP