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Video: Sandra Lee cooks up a Thanksgiving feast

  1. Closed captioning of: Sandra Lee cooks up a Thanksgiving feast

    >> she's the editor and chief

    "sandra lee: everything made easy."

    >> happy thanksgiving.

    >> we're going to started with the bird which is sort of the main event here. it's an herb bird, tough to say. tell us about it.

    >> this is an herb buttered bird. you'll cook a smaller bird, they take about 20 minutes a pound on 325. here is the trick. if you want a moist beautiful tasting bird, you'll take a stick of butter and add to that a garlic herb packet. it either makes a dip or soup, you'll take that dry pact, put it with garlic and stir it up, you'll put it underneath the skin and on top. half and half .

    >> is this how you get this --

    >> you can see the herbs are actually on the meat.

    >> rice-based stuffing.

    >> this is a wild rice i cooked with little chicken stock . in there i put mandarin oranges , cranberries whole from the can. it's got onions, herbs and peppers already in with it.

    >> what's going on with this cocktail?

    >> let's get right to it.

    >> the beautiful thing about this is that it's made and kept warm in your slow cooker, so you don't have to tend to it. you put in everything cold and heat it up over an hour on low. in here is two bottles of wine, there's red and white.

    >> one of each.

    >> one of each. then you have whiskey in there. you can put more than one, depends on your guest. you can put whiskey or bourbon in here. then also you'll do some cherries, some frozen cherries, some frozen beaches and also cinnamon sticks, and then i also have sliced up oranges in here.

    >> that is really nice.

    >> the citrus really makes it special.

    >> a lot going on in here.

    >> isn't that beautiful?

    >> so warm.

    >> let's talk pies. everybody is scared of them. you'll do pumpkin- sweet potato . usually it we do both.

    >> oh, look who shows up.

    >> lester, you'll be in charge of the pie crust . you're on this side.

    >> you've already pre baked this.

    >> yes. what you'll do is take a deep dish pie crust and fork it. then you're going to blind bake it in the oven on 3475 for about ten minutes. that will give you a beautiful dark crust. that's how you don't get a saki crust. the first layer in here will be your pumpkin cream cheese layer. you got to go full boat and the good stuff on the cream cheese .

    >> no reduced fat.

    >> philadelphia cream cheese , no low-fat anything. you're going to do pumpkin pur?e and maple flavoring. pumpkin pie spice , sugar and an egg. that's all that is. you are hitting the sweet potatoes , add sweetened condensed milk.

    >> and some egg.

    >> two eggs.

    >> what is it about the sweet potato that goes so well with the pumpkin.

    >> the combination of the two, this is vanilla in here. look at the pie. you're going to wear this in a minute.

    >> so now that, go ahead -- can i have that just real quickly?

    >> i can normally do it. see, it's a weird one.

    >> it's not you.

    >> it's the mixer.

    >> so we layer this --

    >> pour this on top.

    >> as you pour it on top, tell us how long

TODAY recipes
updated 11/24/2013 10:03:38 AM ET 2013-11-24T15:03:38

Recipe: Herb butter roasted turkey

  • 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

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 and

half 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.

Serving Size

Makes 12 servings

Recipe: Mandarin cranberry rice dressing

  • 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

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

Serving Size

Makes 4 servings

Recipe: Sweet potato pumpkin pie

  • 1 (9-inch) frozen unbaked deep dish pastry shell, thawed
  • 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
  • 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)

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.

Serving Size

Makes 8 servings

Recipe: Warm wishes cocktail

  • 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

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.

Serving Size

Makes 24 servings


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