Last Minute Thanksgiving Tips

Last Minute Tips! Thanksgiving is only a few days away so try some of these holiday ideas to help you with the last-minute details. Happy Thanksgiving to all!

This turkey roast blends light and dark meat -- but it's compact and carves easily into neat slices. Grill the meat to free up oven space for the turkey trimmings.

Maple Orange-Glazed Turkey Roast

Makes: 10 to 12 servings
Prep: 20 min. Grill: 2 to 2-1/2 hours

Ingredients
1 clove garlic, minced
1 tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup orange juice
1 tablespoon cornstarch
1/2 cup maple syrup
1 teaspoon finely shredded orange peel
1 2-1/2 to 3-1/2 pound boneless turkey roast
2 tablespoons butter, melted

Directions
1. In a small bowl combine garlic, marjoram, salt, and pepper; set aside. For glaze, in a small saucepan stir together the orange juice and cornstarch; add half of the seasoning mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in maple syrup and orange peel; set aside.
2. Brush the turkey roast with melted butter and rub with remaining seasoning mixture. Insert a meat thermometer near the center of the roast.
3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place the turkey roast directly on the grill rack over the pan. Cover; grill for 2 to 2-1/2 hours or until thermometer registers 165F. Add coals to maintain heat every 30 minutes. Brush with glaze the last 30 minutes of grilling. Remove meat from grill. Cover with foil; let stand for 15 minutes before carving. (The meat's temperature will rise 5F during standing.) Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

Try this simple-to-make glaze for a turkey that looks beautiful and glossy. It's effortless and delicious.

Currant Glaze for Turkey
Prep: 5 minutes

Ingredients
1/2 cup red currant or plum jelly
1 Tbsp. lemon juice
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1/4 tsp. pepper
Directions
1. In small saucepan combine red currant jelly, lemon juice, dry mustard, Worcestershire sauce, and pepper. Cook and stir over low heat until jelly is melted and dry mustard is incorporated.
2. About 15 minutes before turkey is scheduled to be done; brush turkey twice with the glaze about 5 minutes apart. Makes 1/2 cup glaze.

No-Fuss Sweet Potato Casserole
Raisins and a buttery pecan topping dress up sweet potatoes. Use real butter in this recipe to avoid sogginess.

Ingredients
2 beaten eggs
1/2 cup granulated sugar
1/4 cup butter, melted and cooled slightly
1 teaspoon vanilla
4 cups mashed, cooked sweet potatoes (about 3 pounds)
1/2 cup raisins
1/2 cup packed brown sugar
1/4 cup all-purpose flour
2 tablespoons cold butter
1/2 cup chopped pecans
Directions
1. Preheat oven to 350°F. In a large bowl stir together the eggs, granulated sugar, melted butter, and vanilla. Stir in the cooked sweet potatoes and raisins. Spread the mixture evenly in an ungreased 2-quart square baking dish.
2. For topping, in a small bowl, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over sweet potato mixture. Bake in preheated oven for 20 minutes or until heated through.




Orange-Apple Waldorf Salad
For a festive touch, make this salad in a fancy mold. Or you can prepare it in a baking dish and cut it into squares before serving.

Ingredients
1 20-ounce can crushed pineapple, undrained (juice pack)
2 tablespoons sugar
1 3-ounce package orange-flavor gelatin
1 8-ounce package cream cheese, softened and cut up
1 medium apple, cored and chopped
1/2 cup chopped walnuts
1/2 of an 8-ounce carton frozen whipped dessert topping, thawed
Orange sections and green grapes (optional)
Directions
1. In a medium saucepan, combine undrained pineapple and sugar; heat to boiling. Stir in gelatin until dissolved. Stir in cream cheese until melted and well combined. Remove from heat. Transfer to a large mixing bowl.
2. Chill about 1 hour or until mixture is slightly thickened. Stir in chopped apple and nuts. Fold in dessert topping. Transfer mixture to a 2-quart baking dish or 1-1/2-quart bowl or mold. Cover and chill at least 4 hours. To serve, cut into squares, serve in bowl, or unmold onto serving plate. If desired, garnish individual servings with orange sections and grapes. Makes 9 to 12 side-dish servings.


Pumpkin Gingerbread Pie

This fresh dessert combines the main ingredients of two tried-and-true pie favorites for a luscious holiday treat.


Ingredients
Nonstick cooking spray
1 cup canned pumpkin
1/3 cup sugar
1 tsp. pumpkin pie spice
1 slightly beaten egg
1/2 cup half-and-half or light cream
1 14.5-oz. pkg. gingerbread mix
1 Whipped cream (optional)
Directions
1. Preheat oven to 350 degrees F. Coat a 10-inch deep-dish pie plate or an 8x8x2-inch baking dish with cooking spray; set aside. In a small mixing bowl combine pumpkin, sugar, and pumpkin pie spice. Add egg. Beat lightly with a rotary beater or fork just until combined. Gradually stir in half-and-half; mix well.
2. Prepare gingerbread mix according to package directions. Pour batter into prepared pie plate or dish. Lightly spoon pumpkin mixture over gingerbread batter; swirl gently using a table knife. Bake for 50 minutes for pie plate or 60 minutes for baking dish or until a pick inserted in gingerbread portion comes out clean. Cool slightly. Serve warm or at room temperature with whipped cream. Makes 8 servings.