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HARVEST Feast

HARVEST FEAST Menu

Cane Syrup and Mustard Glazed Turkey

Apple and Dried Cherry Cornbread Dressing

Broccoli-Cauliflower Casserole

Sweet Potato and Butternut Squash Casserole

Brussels Sprouts and Golden Raisin Salad

Bourbon-Toffee Pecan Pie page 65

Brussels Sprouts and Golden Raisin Salad

Makes about 7 cups

⅓ cup red wine vinegar
2 teaspoons sugar
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
1 pound fresh Brussels sprouts, thinly sliced
⅔ cup golden raisins
½ small red onion, thinly sliced
1 cup orange sections (about 2 large oranges)

1. In a large bowl, whisk together vinegar, sugar, salt, and pepper; whisk in oil. Stir in Brussels sprouts, raisins, and onion. Cover and refrigerate for 1 hour. Fold in oranges just before serving.

Cane Syrup- and Mustard-Glazed Turkey

Makes 6 to 8 servings

(photo on page 10)

3 large carrots, halved lengthwise
3 large stalks celery
1 small onion, quartered
3 teaspoons salt, divided
1 teaspoon ground black pepper
2 (2½-pound) bone-in skin-on turkey breast halves
2 (¾-pound) bone-in skin-on turkey thighs
2 (¾-pound) turkey drumsticks
2 tablespoons vegetable oil
⅔ cup cane syrup
3 tablespoons Dijon mustard
¼ teaspoon ground red pepper
Herb Gravy (recipe follows)
Garnish: fresh thyme, fresh sage

1. Preheat oven to 350°. Spray a large roasting pan with cooking spray.

2. Place carrot, celery, and onion in bottom of prepared pan.

In a small bowl, stir together 2¾ teaspoons salt and pepper. Gently loosen skin from turkey, keeping skin intact. Brush turkey pieces with