SPECIAL EDITION

A Joyous
Thanksgiving
Easy. Delicious. Stress-Free.
Genius Prep Tips • Simple Shortcuts
Updated Classics
SPECIAL EDITION

A Joyous
Thanksgiving
64
Get it done
easier: a simple
menu everyone
will love.
 contents
12 30

78

4 Traditions That 54 Potatoes, Please

Grow With You Five ways to enjoy some very
Making Thanksgiving the good carbs
perfect mash-up of old and new 34 Navigate Tricky 60 Prep School
Dinner Convos A troubleshooting guide to the
Home for the Keep the table talk flowing and issues that trip up holiday cooks
(almost) friction-free
Holidays 63 Gravy SOS!
38 62 Fun Conversation You can have perfect gravy—
8 Be Our Guest Starters every time
Simple moves to get your place Fun ice-breakers for kids,
ready for overnight visitors 64 The 4-Hour
grandparents, friends, and more
Thanksgiving
12 5 Subtle Ways to 42 Feel at Ease in Every Your complete menu for a lemon
Decorate for the Season Seasonal Situation sage turkey and all the works
Fresh ideas for decking Keep nerves away so you can
the halls for the season 74 Holiday-Worthy Wine
enjoy all kinds of holiday fun
Don’t know what bottles to buy?
16 Light It Up
We break it down for you
Style your fireplace like a pro
Great Food 76 Don’t Forget the Punch
19 Fix Up Your Fireplace
46 Spread Some Love Mix up big-batch cocktails and
Easy cleaning tips to maintain
Build a tempting cheese board a house mocktail
a top-notch hearth
with a few simple formulas 78 Eyes on the Pies!
20 Fall Flower Power
48 It’s Turkey Time! Fresh takes on everyone’s
Insider secrets to putting
To brine or not? And other difficult favorite meal topper
together fall arrangements
turkey planning decisions, sorted 90 Hello, Leftovers
52 Plan a Potluck Like a Pro Now comes the good part:
A Peaceful Season How to share the work in a way using up the scraps
26 Giving Thanks that brings you less stress— 92 Morning-After
How sharing gratitude helps not more Breakfasts
everyone involved Hungry again? Dig in to
30 “My Favorite Family pumpkin bread and other treats
Tradition”
Sometimes it’s the quirky 96 Finding Beauty
rituals that make the day Louisa May Alcott on simple
pleasures

Parts of this special edition were previously published. THANKSGIVING 3

 TR ADI T I O N S T H AT
G ROW W I T H YO U
The best part about
Thanksgiving? Getting to mix old
and new rituals, so the
celebration feels personal to your
past—and how you live now.
BY L I S A LO M BA R D I

R OW I N G U P, my Italian-American
family’s Thanksgivings were
completely traditional (turkey,
mashed potatoes, too much pie)
and utterly not (the antipasto
course?). But if you think about it,
my Thanksgiving couldn’t have
been more American: We are pros, as a nation, at
mashing up our many worlds.
So, my family’s penchant for turkey plus prosciutto—
on a table set with Irish linens and crystal, a favorite of
my first-generation Irish mom—is a feature not a bug, Year after year, no matter what else changes, you
according to Alexis McCrossen, PhD, a cultural historian know that at Thanksgiving, the customs and recipes
at SMU and author of Time’s Touchstone: The New Year you love will be there for you. There’s comfort in
in American Life. Thanks to our diversity, we have “so returning to familiar traditions, whether that means
many heritages and customs,” she says. “It is wonderful watching the Thanksgiving Day Parade with your kids;
that we have a holiday in which we can all celebrate in running the turkey trot for charity with your neighbors;
so many different ways.” waiting for the cranberry sauce to cook down; hosting
And celebrate we do: 90 percent of us do up far-flung family; or playing some post-meal touch
Thanksgiving every year. Our annual chow-down football on the front lawn.
officially started in 1863 when President Lincoln made
Thanksgiving a national holiday. By around 1900, it Refreshing Beloved Rituals
became a staple of the American calendar. But even better, Thanksgiving lets you start with a
familiar base and improvise the rest. “Having the
flexibility to try new things—recipes, foods,
decorations, schedules—is part of what makes

4 REAL SIMPLE
 Family, Friends, or Both
No doubt, celebrating Thanksgiving with friends (aka
found family) is gaining traction—a 2023 survey found
that half of Americans were planning on attending at
least one Friendsgiving event. By some accounts,
“Friendsgiving” was coined on Twitter in 2007; others
report it dates back to the yearly turkey hits and misses
of Monica, Chandler, Rachel, etc., on Friends in the ’90s
and early aughts. If you’re Gen X like me, you know the
first Friendsgiving was actually when Charlie Brown
served toast, popcorn, and jelly beans to his (honestly
ungrateful) pals.
Debbie Napoli of Farmingville, New York, brings
friends into the mix on the day after. For years, instead
of snapping up Black Friday tech deals, she would meet
childhood friends at the same Chinese restaurant in
Brooklyn to connect over seriously flavorful food. Once
their kids got older, the gathering shifted to a pizza party
at her place—perfect for teens and young adults, along
with their friends and partners, to drop in and out.

Your Own Special Formula

The real thrill to this holiday is molding the holiday so
it’s a reflection of how you—and your family—live now.
That may mean cooking up a turkey in an Airbnb in the
city where your child goes to college. Or capping the
big meal with a hike in a nearby park—or a trip to the
multiplex. These refreshes can be gratifying,
meaningful, and help you connect in a natural way.
And, while you’re at it, don’t forget to make sure
Thanksgiving so fun,” McCrossen says. “It is really an Thanksgiving is fun for you, too. One way is to reserve a
‘anything goes’ kind of holiday that we can adapt to our bit of alone time (my favorite way is waking up early on
circumstances and cravings.” Black Friday to have my coffee and online shop in
David Rogelio Guzmán, of Roanoke, Virginia, makes peace). Maybe you long to keep dishes simple this year
traditional turkey, cranberry sauce, corn bread, candied (goodbye, 13-step stuffing recipe, hello Whole Foods
yams—the usual stuff—plus Puerto Rican specialities takeout counter!)—or you’re actually excited to tackle a
that reflect his heritage, including arroz con gandules, next-level recipe you found.
pasteles, and empanadas. This year, I will be hosting for the third year in a row
Liz Nusken of Columbus, Ohio, hosts a pie breakfast and my big addition is a welcome cocktail. I’m thinking
on Thanksgiving morning. The idea of the dessert-fest: of elderflower liqueur and grapefruit juice. I usually stick
You may not be in the mood for pie after dinner, so to just wine, so wish me luck. It may be a one-time
here is an opportunity to hang out with friends and thing. But who knows?
have pie first. “It’s an easy open house and a lovely The new things you did last Thanksgiving or will road
time to gather,” she says. test this year may one day, lo and behold, become
tradition themselves. ■

THANKSGIVING 5
 H A P T E R
C

1
Home for
the Holidays
Simple and elegant ways to deck the halls,
prep your place for overnight guests, refresh your
fireplace, and set a festive table.

6 REAL SIMPLE
 B E O U R GU E ST
’Tis the season for company to stay over!
Whether you’ve got a friend passing through for the night or
your cousin’s family descending for a week, here’s how to keep
them comfy, cozy, and (at least somewhat) self-sufficient.
Because even if you’re not quite ready for a crowd, you can
make sure every room in the house is.
BY E R I C A F I N A M O R E

In the Entryway
GIVE THE PEOPLE SOME
S PA C E ! Clear out what you
can from the coat closet or
hall tree so guests have room
to hang their winter hats,
scarves, and puffy sleeping
bags—er, jackets. H I D E YO U R M E S S A N D
Vacuum crumbs
C LU T T E R .
M A K E YO U R S H O E S TA N C E and pet hair out of the couch
CLEAR. Shoes on or off? cushions, and stash books,
There’s no right way; it’s up magazines, and toys in
to you. If you prefer them off, decorative baskets.
tell guests and offer them If
G E T A S PA R E K E Y M A D E .
socks or slippers for their your boarder will be staying for Everyone’s
A D D T H RO W S .
comfort. Make sure you have a while or you have separate got their own ambient-
a nearby bench or seat for schedules, this simple temperature happy place (the
easy perching. hardware-store errand will save recommended sweet spot is
you from having to wait up 68 degrees), so provide
Travel
TA K E D R I N K O R D E R S . for them like you’re the parent blankets for those who are
makes everyone thirsty. of a teenager. perpetually cold.
Water, wine, or a cocktail can
hit the spot. As you welcome In the Living Room P RO T E C T YO U R S U R FA C E S .
your guests and they take off H AV E R E M OT E I N S T RU C T I O N S If you have a coffee table that
their coats, ask if you can get R E A DY.For every Apple TV user stains easily, leave out plenty
them anything. there’s a Roku one—and buttons of coasters, and feel free to
can be tricky! Leave a cheat request that people use them.
sheet on the table so nobody If your sofa is fancy, use
has to watch the big game on a plastic seat covers. Just
tiny phone. kidding—please don’t do that.
A slipcover will work nicely.

8 REAL SIMPLE
 Nothing brings
good energy
like plants. Don’t
have a green
thumb? Use faux
or dried foliage.
 H O M E F O R T H E H O L I D AY S

In the Bathroom
SET OUT SOME TOILETRIES,
because even the most
In the Bedroom organized traveler is bound to
M A K E T H E B E D S I M P LY. forget something. And the
There’s no need to practice least organized is bound to
your hospital corners. Just do forget many things. Have
your best with the top sheet, extras of the most important
then smooth out the duvet stuff, like shampoo, body In the Kitchen
and drape a throw at the foot wash, and toothpaste. ASK SOME QUESTIONS IN
of the bed for an elegant look. Do any of your
A DVA N C E .
When it comes to pillows, four D E E P- C L E A N T H E W H O L E guests have a food allergy?
is the magic number for a Most people
S PA C E . Do they prefer almond milk
queen or king. You can add a remember to scrub the toilet in their coffee? Suss out
few throw pillows, but don’t bowl and wipe the counters, special diets and specific
overdo it. but it’s easy to forget about needs at least a week in
the stuff only overnight advance so you can do some
E M P T Y A D R AW E R— or
three if guests will see—like the strategic grocery shopping.
guests will be staying longer shower curtain liner. If yours
than one night. is covered in mildew, try P U T T H E W I - F I PA S S W O R D
cleaning it with a microfiber Guests
F RO N T A N D C E N T E R .
PUT LIGHTS ON DIMMERS. A cloth and a mixture of warm will probably take off their
plug-in dimmer (around $15 at water and vinegar. If that coats, head to the kitchen,
your local hardware store) will doesn’t do the trick, it may be and ask for the Wi-Fi, in that
score you major brownie time to buy a new one. order. Write your network
points with guests who are name and password on a
hard-core about sleep hygiene. P U T E X T R A T O I L E T PA P E R I N card, sticky note, or piece of
Setting timers for lights and It should be
P L A I N S I G H T. paper and hang it on the
adding hallway night-lights somewhere obvious so guests fridge. If you want to be
can also help guide the way. don’t have to hunt for it at an, fancy, you can print it out
ahem, inconvenient time. and frame it.
H AV E O U T L E T S AVA I L A B L E .
Don’t make guests play that P ROV I D E E V E N M O R E GIVE A QUICK TOUR. While
not-so-fun game of Can I TOWEL S. Again, people like “Take anything you need!” is
Unplug This?! Plug in a power a washcloth! a great sentiment, it won’t
strip in their room that’s just help a hungry houseguest in
for them. While you’re at it, the middle of the night. Show
be prepared with an extra guests where you keep the
phone charger in the plates, glasses, and, most
extremely likely event that important, snacks.
guests forget theirs.
This
B E R E A DY T O B R E W.
If you’re
T E S T T H E M AT T R E S S . one is vital, so don’t skip it!
putting guests on a sleeper Have the coffee maker
sofa, check whether it’s comfy plugged in and loaded with
or, you know, has springs that grounds and water in case
dig into your back. If you’re Leave towels your guests wake up before
using an inflatable mattress, (in all sizes) on the you do. Got a complicated
do you have the pump ready? guest bed. People like espresso machine? Give a
a washcloth!
Will there be a 3 a.m. “deflate- little demo after dinner,
gate” situation? before anyone has had too
much wine. ■

THANKSGIVING 11
 5 S U BT L E WAYS
TO DE CO R AT E F O R
T H E S E ASO N
These timeless touches will
bring festive vibes to your
space from Thanksgiving
straight through New Year’s.
BY L I S A M I L B R A N D

start
A N Y B I G R E TA I L E R S
Christmas in July, and the
Hallmark Channel begins
counting down to the holiday in
mid-October. While you may
not want to deck your halls the
minute the leaves change color,
many of us who are wild about this time of year just
can’t wait to start decorating for both Thanksgiving and
the December holidays. You can get your seasonal joy
on right now and make your home feel special without
screaming “Hanukkah” or “Christmas.”
For clever ways to create a cozy holiday vibe that will
take you all the way through New Year’s, we tapped
Mr. Christmas himself, Benjamin Bradley, who hosts
Holiday Home Makeover with Mr. Christmas on Netflix
and helms the interior design firm E & Co. Home in New
York City. Ahead, Bradley’s favorite ways to bring the
essence of the season right to your space.

12 REAL SIMPLE
THANKSGIVING 13
H O M E F O R T H E H O L I D AY S

Skip the Christmassy red and green for a

more neutral and seasonless color
scheme, such as silver, gold, and cream.

Opt for Natural and Seasonal

Thanksgiving is all about celebrating the harvest, so
decorating with natural, seasonal elements can set a
holiday mood that works for both Thanksgiving and
the winter holidays. “I love any type of fruit,
bittersweet, evergreen, nut, or pine cone,” Bradley says.
Keep it simple and update as needed. “Bowls
mounded with persimmon or pomegranate with a sprig
of bittersweet or evergreen look festive, bring a nod to
the changing seasons, and can be further enhanced as
we get closer to the holidays,” he shares. “Pine cone
garlands, undecorated miniature live evergreens, or ilex
berry branches placed in crocks, baskets, or vases again
bring a festive air to a space without saying Christmas.”

Add an Early Twinkle

Holiday lights aren’t just for Christmas. Pretty candles
and white twinkly lights make your home festive for a
Thanksgiving feast—and will still look special when
you ring in the new year.
“Many people have adapted the small, clear fairy
lights for year-round use, and there is certainly nothing
like the twinkle of holiday lights to bring a sense of
warmth to the long, dark evenings,” Bradley says. “String Elevate Your Colors
them through an indoor plant, swirl them among the Want your space to look cheery but still chic? Skip the
pine cones in the basket, or just arrange them around a Christmassy red and green for a more neutral and
vase and let them drip off the table.” timeless color scheme, such as silver, gold, and cream,
They’re lovely outdoors, too, of course. And there’s Bradley suggests.
good reason to put them up early: The weather is often With his own holiday decor, he loves an unexpected
milder, so you aren’t stuck outside trying to hang lights shade: brown. “It picks up the colors of the pine cones,
in wintry temps. and when mixed with vibrant greens, it’s stunning,”
he says.
This shade is a natural with all of the autumnal golds
and oranges, he adds, making it “the perfect foil for

14 REAL SIMPLE
Thanksgiving. Then, come December, “persimmon,
green, and brown make a very sophisticated and
natural-feeling Christmas when combined with the
gleam of freshly polished brass and natural moss.”
that are in the white-and-green color range. If you live
Look in Your Own Backyard in the North, take that same theme but add snowflakes,
Whether you pick your own branches and greenery or snowballs, and snow to your display and you are good
find them at a florist or farmers market, think local until spring.”
with your décor. “If you live in the West, nuts, moss,
and lichen-covered branches—along with rose hips, Just Go for It
gourds, and pumpkins—can take you from Halloween So putting up your tree or garlands before Thanksgiving
all the way through the new year,” Bradley explains, makes you happy? Don’t fight it. “If Christmas brings you
“particularly if you pick white pumpkins and gourds joy, then by all means, put your tree up when the spirit
moves you,” Bradley urges. “Wherever we can find those
pockets of joy that make life so sweet, embrace them.” ■

THANKSGIVING 15
 LIGHT IT UP
Ready to entertain in front of
a lovely fire? First, style your
mantle just right—then make
sure the hearth and chimney
are raring to go.
BY AVA E R I C K S O N

S T H E W E AT H E R G E T S C O L D E R ,
gathering around the fireplace with
family and friends is a must. But
making this zone attractive, cozy,
and festive can feel like a daunting
task. “Fireplaces and mantels can be
the afterthought,” says Theresa
Butler, an Atlanta-based interior designer. “But you can
make it really beautiful, and it can become the focal
point of the room.” And you don’t need to break out or
replace the mantel. Here, Butler and Jennifer Morris, a
New York City–based interior designer, share their tips
for making the most of the space.

A Simple Formula
There’s a trick to getting the right proportions. Morris traditional space, choose a smaller piece with space for
recommends building out the sides of your mantel decor decorations on either side of the mantel shelf. You can
with taller features, then gradually sizing down as you also swap out your artwork based on the season, Butler
get closer to the center of the fireplace. Going for suggests. She recommends displaying heavy, dark art
symmetrical volume, without symmetrical items, creates during the fall and winter.
a calm yet visually interesting space, she says.
They’re are a great way to bring a
S TA G G E R C A N D L E S .
“Anchoring the mantel
S WA P O U T YO U R A RT W O R K . cozy feel to your home for the fall. Make sure to look for
with a beautiful piece of artwork is number one for me,” candlesticks and holders that are at different levels so
says Butler, who explains that the size and look of the you can layer them. “I also like to burn them a little bit
art can vary based on the overall aesthetic of your home. because I feel like a lived-in space is more interesting
If you have a more modern design, a single piece of large than a perfect-looking space,” says Butler.
art might be all you need, but if you have a more
LET IT BLO OM. Leaning into nature is a great way to
bring a seasonal vibe to the space. Morris suggests
heading to a farmers market or going on a hike to search

16 REAL SIMPLE
for seasonal produce or branches and stones to display
on the mantel shelf. You can also add a vase filled with
seasonal flowers. In the fall, mums, marigolds, or dahlias layered candles,” says Butler. This simple strategy
are wonderful choices. adds soft, cozy light. “Hurricane vases with candles
simulate that warm glowy feel if you don’t have a
“When you’re doing
B U I L D A N E U T R A L B A C KG RO U N D. working flue,” says Morris. She also likes using the
seasonal things, the easiest way to go is to build a neutral alcove as a storage space for books. Another option?
background that leaves a lot of space for accent colors,” Emphasize natural and display wood logs. “Have them
Morris says. In the fall, she recommends accent pieces cut longways so you can see the grain on the edge of the
with pine or ochre tones, which will mesh well with wood,” says Butler.
your neutral background. (In the summer, switch in
objects that have bright, citrusy colors, she advises.) What Not to Do
D ON’T MIX FERNS AND FL AMES. If you plan on burning
W O R K T H E I N N E R B E AU T Y. If your fireplace is candles on the mantel or inside the hearth, you
sealed-up or you don’t ever light it, you can still make shouldn’t display them near greenery, artificial or real.
great use of the space. “The obvious answer is a lot of But you can still get the look (without triggering a visit
from the fire department) thanks to LED candlesticks.

THANKSGIVING 17
H O M E F O R T H E H O L I D AY S

“There are so many you can buy that you would swear deciding what you display and where you place it, to
are real,” says Butler. While you’re at it, avoid lighting prevent anything from getting knocked off the mantel.
candles in the vicinity of your artwork and TV, too, to
prevent damage. Skip heavy sculptures and
D O N ’ T M A K E I T T O P- H E AV Y.
other weighty objects that could hurt someone if they
A mantel is a
D O N ’ T D I S P L AY E V E RY T H I N G AT O N C E . fall, Morris advises.
focal point, so you want to keep it somewhat
streamlined. “Regardless of the style of your home, less No matter what you arrange on your
D O N ’ T DA N G L E .
is more,” Butler says. “To make a mantel beautiful, you mantel, make sure nothing extends over the edge of the
don’t need to put a lot of things there.” shelf, Morris says. When a bowl or object hangs over the
ledge, she explains, it looks vulnerable and therefore
Avoid putting wicker
D O N ’ T S A C R I F I C E S A F E T Y. appears visually uneasy. Not to mention, it’s more likely
baskets, unframed art and photographs that could blow to get knocked onto the floor.
away, or anything else flammable too close to your
fireplace. And think about where people may be OUR EXPERTS
standing or gesticulating near the fireplace before THERESA BUTLER, PRINCIPAL DESIGNER AT THERESA BUTLER INTERIORS
JENNIFER MORRIS, PRINCIPAL DESIGNER AT JMORRIS DESIGN

18 REAL SIMPLE
 Fix Up Your Fireplace
Don’t let a little mess extinguish your excitement
about building a fire.
BY ST E P H A N I E S I S CO

Do This . . .
Give up on the idea that the
firebox will ever be entirely
soot-free—it’s impossible. Every
few uses, scoop the fully cooled
ashes into a metal bucket. A bit
of leftover ash is okay and can
even help kindle your next
flame. Embers can stay hot for
days, so use a bucket with a A Few Must-Haves
tight-fitting lid to snuff out the
M E TA L B U C K E T
cinders, and place the bucket on
A tight-fitting lid on the Ash
a noncombustible surface, such
Bucket with Shovel (lowes
as a stone hearth.
.com) helps prevent oxygen
from getting in, and a handle
M O N T H LY
makes it easy to carry.
During prime season for your
fireplace—typically now D RY C L E A N I N G S O O T
through February—clean off the SPONGE
surrounding areas at least once Use a dry soot sponge to
a month. (Soot is the devil’s wipe debris from your mantel
glitter—it spreads.) Collect and fireplace surround.
stray soot using your vacuum’s
brush attachment, then wipe P O W D E R E D D E T E RG E N T
The enzymes and surfac-
down the hearth with a dry soot But Don’t Do This
sponge. Tackle stubborn debris tants in Tide Turbo Original
Never burn gift wrap in your High Efficiency Powdered
on brick, stone, or tile with this
fireplace. It tends to have Laundry Detergent help
method: Mix one teaspoon of
dyes that off-gas when lit; and slough off stubborn soot.
powdered Tide with a gallon of
worse, it can float into the
hot water. Dip a brush into the C R E O S O T E - R E M OV I N G
chimney, ignite the creosote—
solution and scrub the surface, LO GS
a highly combustible buildup
then wipe with a cloth (no need Creosote Sweeping Logs
produced by smoke—and
to rinse). burn like standard firewood,
cause a chimney fire.
(Balled-up black-and-white but the smoke deposits min-
A N N UA L LY erals onto creosote buildup
newspaper is safe to use to
Have a certified chimney sweep get your fire going.) Reduce that can make it become
(find one at csia.org) clean and creosote buildup by burning brittle and fall off.
inspect the flue and ventilation creosote-removing logs every
once a year. They will do the dirty 50 or so fires.
work for you and check that the
chimney is structurally sound.

OUR EXPERTS
RUSS DIMMITT, DIRECTOR OF EDUCATION FOR THE CHIMNEY SAFETY INSTITUTE OF AMERICA
MELISSA MAKER, COFOUNDER OF THE CLEANING COMPANY CLEAN MY SPACE
SARAH McALLISTER, FOUNDER, DIRECTOR, AND CEO OF THE CLEANING COMPANY GOCLEANCO

THANKSGIVING 19
 FAL L FLOW ER POWER
Use the season’s go-to blooms to DIY modern and unfussy
Thanksgiving arrangements. Floral stylist and garden designer
Lindsey Taylor shows us how.
BY K AT E C A RT E R F R E D E R I C K

Wild Side
T H E L O O K Relaxed and romantic.
T H E E L E M E N TS Market-fresh
mums (in lilac, pale orange, and
burgundy), dahlias, and orange
strawflowers. Just-picked
persimmon and nandina branches,
Japanese maple leaves, viburnum,
and crocosmia seed heads.
T H E V E S S E L A wide bowl on a
pedestal.
T H E L E S S O N Go low and wide so
it doesn’t block conversations.
 Small
containers
shift easily to
make way for
your meal.

Table Talk
T H E L O O K Moroccan
spice market, simplified.
T H E E L E M E N TS
Spider mums, dahlias,
Blushing Bride
protea, snowberries,
heptacodium, pink
Himalayan salt, yellow
curry, whole nutmeg,
and cardamom pods.
T H E V E S S E L S Dark
pottery and metal vases
and bowls.
T H E L E S S O N Stagger
mini displays down the
center of the table.
 Still Life
T H E L O O K Modern and
monochromatic.
T H E E L E M E N TS White spider
mums, carnations, white
pumpkins, gray squashes, and
Choosing a neutral palette and white and green gourds.
T H E V E S S E L S Smooth, dark
sticking with a single color for the glass bottles in various shapes.
T H E L E S S O N A natural
flowers turns a mix of elements into arrangement can be as much
a cohesive centerpiece. about the elements that are
not in vases.

Save scraps!
Put leftover bits
in vases and
scatter them
around your
house.

22 REAL SIMPLE
 H O M E F O R T H E H O L I D AY S

Dark Drama
T H E L O O K High contrast,
high drama.
T H E E L E M E N TS Dahlias,
mums, and chocolate cosmos
in the same deep color.
Branches of crocosmia seed
heads, nandina berries, and
bittersweet for contrast.
T H E V E S S E L S A cluster of Group vases,
unmatched white containers. then drop in
The more variety in height, stems. Done!
the better.
T H E L E S S O N Grouped
tightly, they read like one
vase but are more interesting
because of the varying levels.
 H A P T E R
C

2
A Peaceful
Season
Getting into a grateful groove, celebrating quirky
family traditions, feeling calm in stressful
holiday situations, and keeping the conversation
flowing around the table.

THANKSGIVING 25
 G I V I N G T H A N KS
Gratitude feels great for a reason: When you stop
and note the good things in your life, you nudge your
brain into a positive frame.
BY T H AO T H A I

a
G R AT I T U D E S E E M S L I K E
simple enough concept. After
all, one of the first things we
learn as kids is to say thank- as a behavior. If you practice
you. It’s a cornerstone of gratitude enough, it’s going to
polite interaction! As we become more natural.” It’s
move into young adulthood taking a beat after your
with the habit firmly in place, define gratitude for his partner tells you they read a
saying thanks can become students. “Feeling it is a book you liked so you two
rote, required. As grown-ups, deeply personal and can talk about it. It’s noticing
when pressures pile up, subjective experience— how long a stranger had to
schedules become busy, and similar to spirituality, stand there in order to hold
our never-ending to-do lists creativity, and happiness, the door open for you. It’s
get priority in our work- which are also challenging to appreciating the dinner you
addled brains, we don’t define,” he says. Quite a bit were able to eat tonight or
always do much better. We goes into gratitude. There’s the sun hitting your face on a
often go through the motions, our appreciation for what’s crisp fall day.
appreciation-wise, or forget good in our life (an internal This habit is good for the
about it entirely. But now feeling). There’s also the world and good for us. Nancy
seems like a good time for all feeling we get when we Davis Kho, who wrote a book
of us to hone our thanks- express our appreciation (an about cultivating gratitude
giving skills. external gesture). Displaying called The Thank-You Project,
gratitude helps us focus on a says, “Grateful people
What, Exactly, Is positive and push away the demonstrate higher levels of
Gratitude? negatives. And then there’s patience and tend to donate
Good question, says Eric the part when someone more to charitable causes.”
Zillmer, PsyD, professor of shows their gratitude for us. Scientists hypothesize that
neuropsychology and director Let’s break these three things because grateful folks are
of the Happiness Lab at down a bit. more satisfied with their lives
Drexel University. He teaches and relationships, they’re able
classes on positive Cultivating Gratitude to neutralize negative
psychology and doesn’t try to While no one walks around emotions. They often make
with a bucketful of gratitude more rational decisions when
at all times, you can train stressed, too, says Emiliana
yourself to have more of it, Simon-Thomas, PhD, science
says Melissa Shepard, MD, a
psychiatrist in Prince
Frederick, Maryland. “I tell
people to think of gratitude
less as an emotion and more

THANKSGIVING 27
A PEACEFUL SEASON

tended to fade soon

afterward, which is why, as
with most good habits,
director at the Greater Good consistency is key.)
Science Center at the We feel a greater sense of
University of California, purpose when we leave a
Berkeley. She and her thank-you note for the mail they put in. Last, I describe
colleagues study how states carrier, or bake cookies for a how it helped me,” she says.
like compassion and gratitude friend who recently did us a There’s a huge difference,
affect our health, happiness, favor, because displaying Simon-Thomas says, between
and relationships. They’ve gratitude helps us focus on a replying to a friend with a
found that the happy positive and push away the one-word “Thanks” and
emotions can push out the negatives, Zillmer says. “By responding with something
bad ones: Grateful people’s practicing gratitude, you’re more descriptive and specific,
abundance of good vibes moving toward peace, like “Thank you for listening
effectively keep the bad ones happiness, and mindfulness, to me this morning. I know it
from taking over. and away from fear, regret, took extra time out of your
Being more grateful could and anxiety.” day. Talking to you lets me
even improve your physical Expressing gratitude has release a lot of my anxieties,
health, Simon-Thomas adds. also been found to release and I feel much lighter.” See
“Physical benefits have been dopamine and serotonin, how the specificity deepens
well established—lower blood neurochemicals associated the exchange?
pressure, better control of with pleasure and happiness.
asthma for asthmatics, and The point: Give thanks, Accepting Gratitude
better sleep,” she says. You get joy in return. Sounds Some of us find it’s far easier
read that right: A 2020 review easy enough! to give gratitude than to
of gratitude studies in the You can show appreciation receive it. Raise your hand if
Journal of Psychosomatic for another person in many you’re quick to toss out a
Research found that feeling ways—verbally, in a note, or “No problem!” whenever
grateful was associated with through a thoughtful act. (In someone acknowledges
higher-quality zzz’s. my Vietnamese family, something kind you did. It
gratitude happens in gestures may be just an autopilot
Showing Gratitude rather than words. The reaction at this point, but
If you’re feeling those grateful ultimate expression of thanks that throwaway phrase
feelings, it’s also good for you is enjoying a gift or an effort can actually convey an
to let them out. There’s a solid bestowed: wearing a dress my unintended dismissiveness.
evolutionary reason, Simon- mother sewed, or finishing a Simon-Thomas believes we
Thomas says: “Gratitude is a meal my grandmother minimize our contribution to
way to activate closeness, cooked.) If you choose a text, make things less awkward—
trust, and safety.” A 2022 card, or phone call, Simon- as if accepting somebody’s
study of 958 participants Thomas suggests following thank-you were like saying,
found that people who wrote what she calls the Gratitude “I know. I am pretty
long-form gratitude letters to 123 Method. “First, I explain amazing, right?”
loved ones reported higher what the person did for me. The next time someone
levels of emotional well- Then I acknowledge the effort sings your praises, allow
being, connectedness, and yourself to absorb the
overall life satisfaction than sentiment before firing off a
those who only listed their response. Simon-Thomas says
blessings. (Interestingly, the you’ll feel more uplifted (as
positive effects of the letters will the other person, in all
likelihood) if you not only
acknowledge their thanks, but
also include an open-ended

28 REAL SIMPLE
invitation to reach out again. offer up an “I’m so happy practice, you may start to
For example, if someone you loved it! Let me know if more clearly see all the ways
thanks you for giving them a you ever want another your loved ones show up
ride to the airport, you could recommendation.” This way, for you.
respond, “I’m so glad I could you are reinforcing your If you’re lucky, you can
help! I’m here for you if you relationship and responding even thank them for a better
need me again.” Or after a to their gratitude, sincerely, in night’s sleep. ■
friend or neighbor borrows the moment—no
your favorite novel, you may awkwardness necessary.
The key is to be authentic
in your communication and
as specific as possible. With

THANKSGIVING 29
 “ MY FAVORITE FAM I LY
TR ADITION ”
Real Simple staffers and friends share the unique foods
and rituals that make their (turkey) day.
 who celebrates Thanksgiving
N E A R LY E V E RYO N E
sits down to the same classics: turkey (Americans
buy about 46 million!), a starch-o-rama of sides,
and maybe that canned cranberry sauce with the
uncannily perfect ridges.
But what makes the day truly special is our
family traditions. In the spirit of sharing, we’ve
gathered a cornucopia of rituals from REAL SIMPLE
staffers and friends.

A Sweet Start Out on a High Note

My family is a mix of Alaska Native (Inupiaq) and Our Thanksgivings have always been raucous affairs.
Native American (Waccamaw Siouan), and for as We cook in my mother’s tiny New York City kitchen,
long as I can remember, we’ve had a saying: with my dad taking up the counter to pour a round
“Native Americans eat pie for breakfast.” We have of martinis and my sister trying to sneak apples into
no idea where it came from, but it’s a good enough the stuffing. At the end of the meal, after my
excuse for us. We bake the day before and eat pie grandfather performs his traditional amateur magic
in the morning before we cook. show—and after many glasses of wine—we get to the
HANNAH DOROUGH, REAL SIMPLE’S ASSISTANT EDITOR real party: the sing-along. My dad plays guitar, and
we know his entire repertoire, from the Band to the
Beatles. We make a pretty good family band.
J. KENJI LÓPEZ-ALT, AUTHOR OF THE WOK, THE FOOD LAB,
AND EVERY NIGHT IS PIZZA NIGHT

Kindred Spirits
My parents throw a Bloody Mary party on
Thanksgiving morning for the friends and family
who aren’t coming to dinner. There’s a Bloody Mary
bar with toppings—celery, blue cheese–adiostuffed
olives, dill pickles, limes—and appetizers, like bacon-
wrapped duck and pheasant. It’s the perfect way to
spend time with people we wouldn’t otherwise see.
LILY GRAY, REAL SIMPLE’S SHOPPING EDITOR

THANKSGIVING 31
 Wild Guesses
Most of my family’s Thanksgiving traditions revolve
around cream cheese. (I grew up in Wisconsin.) And my
husband comes from a Fishbowl family. Fishbowl is a
guessing game that combines charades, Password, and
Taboo, so our holidays consist of chips, creamy dips,
and yelling, “No, the other Olsen twin!”
MIA MERCADO, AUTHOR OF SHE’S NICE THOUGH: ESSAYS ON
BEING BAD AT BEING GOOD

That’s Amore
My family is of Italian heritage. We always have the
traditional Thanksgiving spread along with lasagna and
meatballs, which I help my grandmother and mom
The Best Seats in the House make leading up to Thanksgiving. I grew up in a
In middle school, I found out that on the West Coast, household with grandmother, so I’m very close with
where we lived, the Macy’s parade wasn’t televised her. Making her Italian recipes, which she got from her
live. By the time I saw the clowns strutting down mother, helps keep traditions alive. We make close to
Broadway, they were already home eating mashed 100 meatballs, and while we put in a lot of effort, we
potatoes. I swore that one day I’d see it in person. Years put in a lot of love, too. Our Italian food defines
later, I was living in New Jersey (14 miles from Thanksgiving as much as the turkey does.
Manhattan!) with my wife and four kids, most of whom TYLER LORANGER, RD, EXPERT AT THE BUTTERBALL TURKEY TALK-LINE
love the parade too, and decided it was time to make
my wish come true. The kids looked at me as if I’d
suggested hopping into the space shuttle. In their
minds, the parade was meant to be viewed from our
cozy couch, not out in the cold—and I realized they
were right. So we watch it on TV, like almost everybody
else. But the tradition is special to me because after all
this time, I know I’m right where I belong.
MAYA KUKES, REAL SIMPLE’S CONTRIBUTING SENIOR
RESEARCH EDITOR

Bone of Contention
We all hate turkey, but we still cook one out of
obligation—mostly so my dad and I can snap the
wishbone. Having dibs on it every year is one of the
best parts of being an only child. The next day? Turkey
salad! We may not like the big roasted bird, but we’ll
fight each other for a turkey salad sandwich.
LISA DESANTIS, REAL SIMPLE’S DEPUTY BEAUTY DIRECTOR

32 REAL SIMPLE
 A PEACEFUL SEASON

A Fetching Sight
For us, the day’s TV highlight is the National Dog Show.
We pull for the Havanese in honor of our own, Pepper.
It’s fun to see the variety—the really big, really small,
really fluffy, and sometimes kinda ugly dogs. And one
of the hosts is John O’Hurley, the guy who played
J. Peterman on Seinfeld. The whole thing is a delight.
JENNA HELWIG, REAL SIMPLE’S FOOD DIRECTOR

Bookmark This
We have the Thanksgiving turkey bring books every
year. We started when our kids were little; now that
they’re 12 and 14, they pick out their own books. I also
use it as an excuse to read something that I’ve been
meaning to. I love it because we get to have some nice
reading time during an otherwise busy cooking day.
TRACY LEEDS KAPLAN, SAN FRANCISCO–BASED CREATOR OF
THE TEN NEWS PODCAST FOR KIDS

Happy Returns
We do a live call-in Thanksgiving Day radio show
called Turkey Confidential, which we record in
St. Paul, so I actually spend Thanksgiving about
1,000 miles away from my family in New York. I get
back home just in time to have pie that night with my
wife and daughter and our neighbors, who take them
in every year as guests. So yes, the “My turkey is
Keeping the Flame burning, help me save it!” guy has not had to make a
My dad always grilled our Thanksgiving turkey. It was turkey himself for about 15 years. But that welcome-
never seamless, but it was always delicious. (My home slice of pie? Heaven. ■
husband used to joke that he ditched his own family FRANCIS LAM, HOST OF AMERICAN PUBLIC MEDIA’S
because our turkey was so good.) Unfortunately, my THE SPLENDID TABLE
dad passed away suddenly at the start of the pandemic.
I have a lot of regrets, and I particularly wish one of us
had learned his turkey-grilling secrets. The last few
years, we’ve just picked up a few Costco rotisserie
chickens. It hasn’t been the same, obviously, so we’re
going to give the grill a go this year. I’m sure the
attempt won’t even compare to his handiwork, but at
least his tradition will continue.
LISA FREEDMAN, REAL SIMPLE’S EXECUTIVE EDITOR

THANKSGIVING 33
 N AV I GAT E T RI CK Y
D I N N E R CO N VOS
Even if your family gets along great, you might
worry about what could come up mid-meal. We
asked a neuroscientist to explain the art of table
talk—and to share how to calm our brain, keep
the peace, and enjoy the chatter.
BY A M Y M AC L I N

W H E T H E R YO U like it or not,
it’s time to gather with your
nearest and dearest to share big, busy imagination
food, fellowship, and network in our brain that is
conversation. You’ll likely generating all kinds of
talk about all sorts of things: fantasies and worries about
current events, parenting R E A L S I M P L E : When readers the future. So instead of
styles, Harry Styles, how of your book see “conversa- listening to what the other
much garlic is too much, and tion strategies” in the subtitle, person has to say, we’re
why your niece felt they might expect advice coming up with what we
compelled to get those new about what to say and what want to say next.
violet hair streaks, for not to say. But many of the But when we use principles
example. To save your table principles aren’t about words. of compassionate
from stilted chitchat, painful They’re about slowing down, communication—deeply
silences, and debates that get refraining from saying too relaxing in order to stay
a little too spirited (especially much—simple strategies. present, paying close
when the wine is flowing), we M A R K RO B E RT WA L D M A N : attention to the other person’s
talked to Mark Robert That’s because human beings expressions and tone,
Waldman, a neuroscience are the worst communicators responding slowly and
researcher and coauthor of on the planet. We talk more warmly—we neurologically
Words Can Change Your than we need to. We listen resonate with our partner’s
Brain: 12 Conversation poorly, without realizing it. emotional state. We become
Strategies to Build Trust, We don’t pay attention to the attuned to each other.
Resolve Conflict, and nonverbal messages our The brain can’t keep more
Increase Intimacy. He’s full conversation partners convey than a few chunks of
of actionable advice. with facial expressions, information in working
gestures, and tone of voice, memory. You can speak
which make up the bulk of 400 words, but the other
our communication. person will remember 10 to
20. They’ll focus on the words
R S : Why are we so bad at this? that seem important to them,
M RW: Most of the time, we which is often different from
try to put into words feelings
that are impossible to
describe. We get lost in the

34 REAL SIMPLE
A PEACEFUL SEASON

R S : How can we consciously

remind ourselves to slow
down?
what you wanted to convey. M RW: I recommend that you
Speak briefly—no more than begin with mindful yawning.
20 words—and you’ll choose Yawning increases cerebral
the best ones to express what blood flow and switches us speaker’s brain and the
you mean. From everything from the brain’s default- listener’s brain. Mindfully
I’ve said so far, what stands mode network, which is relaxing helps you avoid
out to you? activated when we’re stuck in defensiveness and leaves you
our heads, to the central more curious, even playful.
R S : Oh! Many interesting executive network, which You might be able to respond
things. [Pause] Um. Several helps us focus on the present very differently, to just say,
things. [Laughs] and our desired goal. Close “Hmm, Mom, I wish I knew!”
M RW: Notice how difficult it your eyes and yawn slowly, You’re not committing to
is for you to answer clearly noticing where the yawn anything. Keep a small half
because you’re in your starts, what it feels like as smile on your face and she’ll
imagination, thinking of the you yawn. You should notice feel listened to, which is what
thousand different things you that you feel calmer. Or, if we all desire, right?
might say. What if I told you you’re not in a place where
that you had to answer in you feel comfortable R S : But what if Mom just
10 words or less? yawning—at the dinner table, doesn’t let it go? Or what if
for instance—another method good old Uncle Harold wants
R S : Hmm. “Nonverbal commu- is nurturing touch. Just lightly to get into another political
nication is more important stroke your palm and arm. Go debate?
than words.” really, really slowly, about M RW: I would stay anchored
M RW: Can you feel the shift four seconds for each inch. to a deep inner value. Before
in your awareness, trying to Try it now. you go into the room, put
speak this way? yourself in that state of
R S : It is calming. I feel like a relaxed awareness and ask
R S : Absolutely. I feel less cat being petted. But will it your intuition, “What is one
panicky. help when someone’s pushing of my innermost values?”
M RW: Yes, the anxiety comes your buttons? Say, your mom Listen for that small whisper
from getting lost in your wants to know when you’re and find a single word that
imagination. Sometimes I ask going to give her another captures something
couples to do this as a game, grandchild? meaningful and essential.
to have a conversation in M RW: In this state of relaxed “Peace,” for instance—any
which everything each one awareness, you may be word that gives you a sense
says is 10 to 20 words. They surprised to find that you’re of serenity. Stay focused on
have to pay close attention to less likely to have your that word when you are in an
their expressions, tone, and buttons pushed. We tend to uncomfortable situation. It
body language. It interrupts mirror other people’s can be different every time
their ability to get angry or emotional states, but you do this. If you close your
defensive, which can sometimes it’s wiser to stay eyes and get still right now,
generate hundreds of deeply relaxed and focused what word comes to you?
emotional words! In about on a pleasurable feeling or
four to seven minutes, most thought. I’m not saying you
people will feel a surprising have to force yourself to be
sense of intimacy. positive all the time, but the
moment a person displays
even the slightest bit of
negativity, it increases
negativity in both the

36 REAL SIMPLE
 R S : This all sounds simple but
not necessarily easy, espe-
cially when relatives are irritable. I’m going to observe
involved. that irritability, and maybe
M RW: One of my favorite it’ll fade away.” If you can
sayings is from the spiritual relax enough to suspend
teacher Ram Dass: “If you those old habits and step into
think you are enlightened, go the present, instead of pulling
R S : Love? spend a week with your bad memories from the past
M RW: That’s one of the most family.” I’ll guarantee you or getting lost in fantasies
common. By the way, if you that every old defensive about the future, you find
ask 100 people what their behavior will come bubbling yourself in this place of
definition of love is, you may up to the surface. But if you exploration—meeting people
get 100 different answers. We become irritable, see if you you’ve known all your life for
assume words mean the can just think, “Okay, I’m the very first time. ■
same thing to others as
they do to us, but that isn’t
the case, which is another
reason we’re such poor
communicators. But imagine
yourself filled with your
deepest inner value—whether
it’s love or integrity or
compassion—and hanging
on to that state as you sit
across from your mom or
Uncle Harold. Let that love
radiate through you. How
does that feel?

R S : Certainly better than

walking in to the holiday meal
prepared for battle.
M RW: Which is what we
often do. We have all these
ideas about what may or may
not happen. We’re not even
present with ourselves. But
these techniques work. I
teach doctors to use them
before they go in to tell a
patient bad news. They sit
outside, do a mindful yawn,
focus on the deep inner
value, walk in, and speak
slowly and with warmth.
Doctors who do that find that
their patients are more likely
to follow their advice.

THANKSGIVING 37
 62 FU N
CO NV E RSAT I O N
STA RT ERS
Who wants to stress about
the dinner conversation?
We gathered playful
questions that keep the
talk flowing.
BY C L AU D I A F I S H E R A N D L I S A M I L B R A N D

O U M I G H T K N OWit’s important to stay

away from controversial topics such as
politics and sour memories at your holiday
dinner table. But what do you do if you
don’t want to revert to retelling old family
stories or asking boring and generic
Thanksgiving questions?
In an ideal world, we’d have a list of clever and funny
Thanksgiving conversation starters on deck. We’d be
equipped to defuse any awkward family tensions or
change the subject quickly yet affably if a potentially
controversial topic arose; we might even learn something
new about our friends or family members.
The following questions are perfect for Thanksgiving
and will help prevent those dreaded silences. If you’re
hosting a Friendsgiving this year, the icebreakers will also
help everyone warm up to each other, especially if you’re
bringing different groups of friends together. If all else
fails, you can always ask if anyone wants more turkey.

38 REAL SIMPLE
THANKSGIVING 39
A PEACEFUL SEASON

Parents to Ask Kids

of All Ages
• Who is the funniest person
at the table, and why?
• Pretend you just won
$5 million. What’s the first
thing you would buy?
• What do you think is the
hardest thing about being a
parent?
• What are you most thankful
for this year? (You knew it
was coming.)
• If you could redo yesterday,
what would you do?
• If you could eat only three
things for the rest of your
life, what would they be?
• If you could be famous for
something, what would
it be?
• What part of “adulting” are
you most looking
forward to?

Kids to Ask Parents

• If you could have named
yourself, what name would
you have picked?
• What do you think is the
hardest thing about being Siblings to Ask Siblings Friends to Ask Friends
a kid? • What is one of your favorite • Which person here do you
• What about me is the most things we played as kids? wish you knew better?
(and least) like you? • What is your funniest • Which person at this table
• If you could eat only one memory about us would make the best news
food on this table for an growing up? anchor?
entire year, which one • If money was no object, • If you had a uniform that
would it be? what’s the ideal spot for us you had to wear every day,
• If you were an animal, what to take a family vacation what would it be?
would you be? together? • What’s your celebrity baby
• Would you rather not • Which of us do you think name?
shower for a week or not got into the most trouble? • Who would your Clue
brush your teeth for • If you could go back in character be?
a week? time, what moment would • What’s your favorite dad
• What superpower do you you most like to revisit? joke of all time?
wish you had? • What song do you like to • Would you rather be a
• What’s the weirdest thing put on repeat? superhero or a supervillain?
you’ve ever eaten? • What do you think was the • What famous person would
best prank you ever pulled? fit in best with this crew?
• What’s still a to-do on your • Would you ever want to be
bucket list? on a reality show? Why or
why not?

40 REAL SIMPLE
 • If you could travel
anywhere, where would
you go?
• What was the best movie or
TV show you saw this year?
• What movie or TV couple
do you think we’re most
like?
• What’s the worst pickup
line someone ever used
on you?

Random Conversation
Starters
• What was your most bizarre
holiday purchase?
• What new—and
unexpected—hobby have
you started this year?
• What is the next trip you’re
going to take?
• If you could have
Thanksgiving dinner with
your favorite TV character,
who would it be?
• What was your funniest or
most embarrassing
moment?
• What was the best gift you
• What was the worst job you • Which is your favorite ever received from
ever had, and why? month, and why? someone?
• What’s your go-to karaoke • What’s the weirdest thing • What was the weirdest
song? you used to eat as a kid? nickname you had
• If you could, would you growing up?
Kids to Ask Grandparents choose a different job? • What was your favorite
or Other Older Relatives vacation memory?
• How did you celebrate Romantic Partners to • What country would you
Thanksgiving when you Ask Each Other most like to visit?
were my age? • What did you really think of • What movie do you think is
• What was your favorite me on your first date? the funniest?
thing about where you • What phrase would you like • Do you have a talent that no
grew up? me to never again utter? one knows about?
• What about my mom/dad • If I were a pair of shoes,
drove you bonkers when what kind would I be? If you want even more
she/he was a kid? • What is the best holiday conversation starters, try
• If you could live in any we’ve ever spent with weaving some Thanksgiving
decade of your life again, each other? quotes into your chats with
which would it be? relatives, or impress the table
• If you had an extra hour with your Thanksgiving
every day, how would you knowledge. ■
spend it?

THANKSGIVING 41
 F E E L AT E ASE I N E V E RY
SE ASO N A L SI T UAT I ON
Don’t let your nerves suck the fun out of holiday
merriment. Follow this smart advice instead.
BY J E N N I F E R K I N G L I N D L E Y

Time to
H H , T H E H O L I DAYS !
gather and make merry with your
nearest and dearest—but also with
your boss’s boss, opinionated
relatives, and sugared-up children.
Amid its joys, the season’s social
whirl can bring lots of social
anxiety, not the least of which is the all-too-common
concern that everyone is judging us. “We fear that our
weaknesses—in social skills, appearance, personality—
will be obvious and that others will think less of us,”
says Ellen Hendriksen, PhD, a clinical psychologist at
Boston University’s Center for Anxiety and Related
Disorders and the author of How to Be Yourself.
The solution to this stress is not to head to the
nearest dark corner with your phone for some self-
soothing scrolling. It’s to remember that people are not
worrying about you. “They are probably thinking, ‘I
hope they have those little canapés with prosciutto,’ ”
says Amy Alkon, a manners expert and the author of
Unf*ckology: A Field Guide to Living with Guts and
Confidence. Then pull out these tools if you need them. to stay in your jeep,” she says. “Be curious. Go out and
meet the new creatures.” When you’ve accomplished
You’re Invited to an Open House Where your goal, you have permission to leave without guilt.
You Know Only the Host E N L I S T T H E H O S T. “Hosts used to make meaningful
You’re an adult, yes. You know how to speak, sure. But introductions as a matter of course, but now you have
walking into a room full of strangers (who of course to ask,” says Alkon. “Say, ‘I’m excited to be here! I
seem to be having a great, easy time) can make your don’t know anyone yet. Who should I be sure to
social skills suddenly disappear. meet?’ ” Stay in the host’s line of sight throughout the
S E T A G OA L . Coming up with a party mission evening so they can connect you with the fellow tuba
beforehand can help you feel less overwhelmed, says player who just arrived. You can also offer to help
Vanessa Van Edwards, author of Captivate: The keep the party running, suggests Morra Aarons-Mele,
Science of Succeeding with People. “It doesn’t have to author of Hiding in the Bathroom: An Introvert’s
be ‘Meet the love of my life.’ It could be ‘Speak to two Roadmap to Getting Out There (When You’d Rather
new people’ or ‘See who I recognize from last year’s Stay Home). Refill the cooler, hang up coats. “When
event and go over and say hello.’ ” Alkon keeps cool by you have a job, it gets you focusing on something
imagining a party as a human safari. “The point is not besides your own nerves,” she says. And you get to
look busy while you scan the scene for friendly faces.
S TA N D I N T H E S W E E T S P O T. “The best place to
position yourself to mingle is right at the exit of the

42 REAL SIMPLE
drinks area,” says Van Edwards. Guests get their drinks
and turn around to face a big room. “You will seem like
a social savior.” (A natural opener: “How’s the punch?”)
S E E K O U T T H E G O L D E N D O O D L E . “Honestly, recharging
your batteries by playing with the host’s pet for a few
minutes is awesome for some people,” points out
Aarons-Mele.
You don’t have to make eye
K E E P A F R I E N D LY F O C U S .
You Have to Deliver a Toast and contact with everyone in attendance (scary!). Gaze at
All Eyes Will Be on You the person you are speaking about—the host or guest of
Public speaking is famously up there with death and honor, says Van Edwards. You likely know them well,
spiders as something people fear most. Even this small so their friendly face will steady you.
moment in the spotlight can make your champagne
flute tremble. The Office Holiday Party Is Tonight
P R E PA R E . Ad-libbed toasts are rarely an oratorical and You’re Thoroughly Dreading It
triumph. Write down the toast in advance. “ ‘Be bright, Sure, it’s called a party, but it’s also work, says
be brief, be seated’ is the rule of thumb for holiday Annette Y. Harris, founder and president of ShowUp.
toasts,” says Sharon Schweitzer, an international And no, you can’t just skip it.
etiquette expert based in Austin, Texas. (Under a D R E S S F O R S U C C E S S . “If you look good, you feel
minute is typically a fine length for a dinner or party more confident,” says Harris. “Don’t wear something
toast.) Consider the one thing you really want the you would wear on a regular day at the office. Amp it
recipient to hear or the listeners to take away, advises up a bit.” Add a little sparkle or shine, a bold holiday
public-speaking expert Andrea Sampson, cofounder of color, a bit of bling. “A statement necklace or a snazzy
Talk Boutique, a speaker-representation and coaching bow tie or cuff links are wonderful,” says Harris.
company in Toronto. Gratitude for the host’s efforts and “They invite compliments, which is a great way to
for the people gathered is a surefire hit. And practice: start a conversation.”
“To calm your nerves, rehearse, rehearse, rehearse,” D O N ’ T S I L O YO U R S E L F. It’s tempting to cling to your
says Sampson. next-door-cubicle buddy all evening. Resist. It’s
G I V E YO U R S E L F A R E A L I T Y C H E C K . Cognitive perfectly okay to approach higher-ups and say hello,
behavioral therapists help patients reduce anxiety by says Debra Fine, author of The Fine Art of Small Talk.
teaching them to fact-check their fears. Try this before “Smile at your boss’s boss and say, ‘Happy holidays.
your toast (or work presentation or PTA speech): “First Wonderful party.’ Follow her lead. If she engages you in
think through the worst that could happen,” says further conversation, great. If not, move along with a
Hendriksen. As I stand up to speak, I spill my drink all cheery ‘It was nice to see you!’ ” It’s also gracious to
over my dress, and everyone gasps in horror. Not great, engage the intern huddled awkwardly in the corner.
but survivable. Now ask yourself what the odds are of Helping those even more nervous than you can make
that happening. Probably low. But if it does happen, you feel more confident.
how will you deal? I gesture for someone to give me a D O N ’ T TA L K S H O P. “No one wants to talk about
napkin and make a joke about how moved I must be by spreadsheets,” says Alkon. Keep the conversation
the occasion. Finally, consider what’s most likely to friendly but not prying. “Ask, ‘What keeps you busy
happen: I talk too fast at first or stumble on a word, but outside the office?’ ” suggests Fine. That way, the other
no one notices, and I settle in. “Thinking through these person can choose how much to share. Also safe
scenarios tames your irrational worries and makes you fodder: the season itself. “Ask, ‘Do you have any
more confident,” says Hendriksen. favorite holiday traditions?’ ” says Van Edwards. “And
B R E AT H E . “When we get nervous, our breathing have a couple of your own holiday stories in your back
becomes shallow. Before you go on, retreat to the pocket ready to share.”
bathroom and take several calming breaths,” says A L L O W T I M E - O U T S . Especially if you’re shy, take
Sampson. Inhale deeply and hold for a count of six. occasional breaks from schmoozing, says Aarons-Mele.
Then open your mouth wide, as if you were a fire- “I might pretend I have a phone call. Then I go outside
breathing dragon, and push out the air to a count of six. for fresh air or hide in the bathroom.” Of course, don’t
relax by overindulging. “You wouldn’t get drunk at
10 a.m. at the office,” says Alkon, “so don’t do it at the
office party.” ■

THANKSGIVING 43
44 REAL SIMPLE
 H A P T E R
C

Great Food
Pro tips and recipes for a stellar cheese board,
fun drinks, an amazing turkey and trimmings,
next-day breakfasts, leftovers … and pies!
We wouldn’t forget the pie.
 S P RE AD SO M E LOV E
The trick to building a crowd-
pleasing cheese board.
BY H A N N A H H O WA R D

SN’T IT LOVELY when something you serve is

universally beloved and also exceptionally
simple to prep? Cheese boards are such MVPs
that you could fan slices of cheddar on a plate
with run-of-the-mill crackers and people would
be pumped. But this time of year, pizzazz is
always invited to the party! So we asked some
experts to chime in with their best tips.

Choose the Cheeses

Odd numbers of cheeses are standard on a board, says
John Montez, assistant manager of education at
Murray’s Cheese in New York City. (That’s probably due newbies, I make sure the cheeses are really
to the visually pleasing asymmetry of it all.) “I usually approachable by choosing one or two that even the
feature three or five varieties, depending on the size of pickiest eaters will enjoy.” A decadent triple cream
my get-together.” (such as Brillat-Savarin), an aged cheddar-style cheese
When creating a group, Montez finds it helpful to (like Dubliner by Kerrygold), and Parmigiano-Reggiano
think about texture. “For a three-cheese board, I’ll are pretty sure bets. If you’re hosting cheese snobs
always include a soft, a hard, and a blue. A five-cheese (they exist!), try more esoteric finds, like Camembert
board could have a soft fresh cheese, like chèvre; a soft, dell’Alta Langa, an Italian cheese made with goat’s,
bloomy rind cheese, like Brie; a semisoft washed rind sheep’s, and cow’s milk, or Uplands Cheese Rush Creek
cheese, like Taleggio; a firm cheddar; and a blue cheese.” Reserve, a fall-and-winter specialty from Wisconsin
Janet Fletcher, an award-winning food writer, cheese- with a gooey texture and woodsy funk.
class instructor, and founder of the blog Planet Cheese, Lucky enough to have a local cheese shop? Ask the
also aims for diversity. “I try to include a variety of milk monger (that’s the official title) for suggestions, Keenan
types or shapes,” she says. “I might choose a wedge, a says. They’ll have some ideas, and they’ll also know
pyramid, and a round.” what’s at peak deliciousness. Plus, they’ll probably give
On the other hand, sometimes similarity can be the you a taste or three!
point. You might want to highlight, say, three sheep’s-
milk cheeses. Or you could go with a geographic theme, Pick a Surface
doing an all-California board or an all-French board. There’s no need to buy anything special to serve as
Consider your audience too, adds Tia Keenan, author of your cheese board. Instead, shop your kitchen. “I love
The Art of the Cheese Plate. “If I’m serving cheese slate, wood, and marble boards, but I have also used
plates and cutting boards that look gorgeous when
they’re covered with cheese and accompaniments,”
Montez says. If you don’t have a large enough board,
cluster smaller plates or trays, Keenan says: “Create
depth and add visual interest by putting them on

46 REAL SIMPLE
 Make It Pretty
Staring at a blank board can feel intimidating. Use your
cheeses as anchors by arranging them first, then add
the other stuff. And be creative, Montez says. “Place
things in organic shapes rather than geometric ones,
and try to avoid symmetry,” he suggests. “A beautiful
cheese board has a sense of rhythm to it. Get abstract
and have a little fun.”
As for those packed-to-the-gills boards we all ogle on
Instagram, it’s a look! And one you should feel free to
pursue if you’d like, but Fletcher recommends not
overcrowding. Leave enough space to place a knife by
each cheese so people can comfortably slice portions,
she suggests.
Like Fletcher, Keenan prefers to let guests at a small
party slice the cheeses themselves. “But if you’re serving
eight or more people, preportioning cheeses is more
practical and less messy,” she says.
Whatever you do, skip the cubes, Montez advises:
“Triangles and rectangles will often have a piece of rind,
giving the guests a natural handle, whereas cubes create
more waste since you’ll need to put out toothpicks.”
(Plus, they look a little old-fashioned.)
The cheese will usually tell you how it wants to be
served, Montez says. “If it keeps crumbling as you try to
slice it, let it crumble—it will be beautiful!” And don’t
cake stands so you have different levels.” Extra little bother struggling to cut a softer cheese, like Camembert.
snacks can go directly on the board or in pretty bowls It’s fine to leave it be and let your guests cut a wedge or
or ramekins. scoop up a schmear when they want some. They’ll figure
it out!
Play With Pairings
Traditional cheese-board accompaniments are classics Time It Right
because they work. Sweets like jam, honey, and dried Assemble the board anytime the day of your event.
fruit bring out cheese’s savory notes, while salty snacks Wrap the whole thing tightly in plastic or beeswax and
like pickles, olives, and salami pique our appetites at stash it in the fridge. “Cheese performs better when it
the start of a meal. starts out a little colder on a cheese board because it
Just know you don’t have to stick with the tried-and- will be out for a long time,” Yescas says. So leave it in
true, says Carlos Yescas, founder of Cheese Spelunker the fridge until your party starts. Add the crackers and
Tours, a travel company that hosts multiday cheese- bread, which might get soggy in the refrigerator, just
tasting tours internationally. “Some of the most unique before serving.
pairings work well because they’re a bit shocking—like If your guests devour the cheese and the party is still
Harbison cheese, from Jasper Hill in Vermont, and potato going strong, top off the board with a few more bits of
chips,” he says. “We’re not ‘supposed to’ eat chips with hard cheese or a backup wheel or wedge, and refill
nice cheese, but it’s a great pairing. I also love kimchi accompaniments. But if the night is winding down,
and cheddar.” Montez suggests condensing what’s already out rather
Keenan likes serving familiar accompaniments than refilling. Just push the remainders closer together to
alongside more unusual ones, like wasabi peas, pesto, fill in any giant gaps. “Of course, if it’s a fantastic cheese
and even caramel corn. In fact, she says, half the fun is board, it’s often the first food to disappear at a party,” he
experimenting. “If you’d want to eat cheese with some says. “And for good reason.”
specific nibble, then give it a try!” Plan on two to four ounces of cheese per person—less
if it’s part of a spread, more if the cheese is the belle of
the ball. ■

THANKSGIVING 47
 I T ’S T U RK E Y T I M E !
Should you brine it? What’s the trick to even
cooking? When can you carve it up?
Consider this final word on the bird.
BY K R I ST E N M I G LO R E

that
I T ’ S N O WO N D E R
roasting a big, unwieldy
turkey on Thanksgiving can
feel intimidating. Most of us few days ahead of time, says
tackle the task just once a Nicole Johnson, director of
year for family and friends, the Butterball Turkey Talk-
who bring their own Girls, aims for one pound of Line. “For every four pounds
expectations to the table turkey per person. That’s the of turkey, allow at least one
(love you and your high total weight, including the day of thawing in the
standards, Aunt Sally!). And carcass. “No one really eats refrigerator,” she says. López-
the decisions! Fresh or more than half a pound of Alt recommends starting
frozen? Wet or dry brine? meat, so even with the even earlier—up to a week
Spatchcock or nah? Gah! We shrinkage that occurs during ahead—to leave time for
gobbled up—sorry, gathered cooking, you won’t run out,” brining and letting the bird
up—expert tips to help you she says. And you’ll still have air-dry in the fridge (stay
make the best bird possible plenty of leftovers. Promise. tuned for more on that).
and, most important, to If you’re reading this the day
relieve some of that pressure. Choose Fresh or Frozen before Thanksgiving, it’s
Because, say it with us: Although a fresh turkey might okay! You can hustle things
Unless the turkey catches fire retain more of its flavor than along with the cold-water-
or is still frozen when you one that’s been frozen and bath method: “Leave the
carve it, you have succeeded. thawed, don’t stress if you turkey in the wrapper, place
(And even if those things can’t get your paws on one, it in a tub or sink full of cold
happen, it’ll make for a good says J. Kenji López-Alt, author water, and allow 30 minutes
story. But they won’t, because of the cookbooks The Food of thaw time for every pound
you’ll have read this article!) Lab and The Wok. “If you’re of turkey, ideally flipping the
not doing a side-by-side taste turkey and changing the
Determine Your Bird’s test, you probably won’t water every 30 minutes,”
Weight Class notice much difference,” he Johnson says. Instead of three
Erika Nakamura, cofounder says. Go for frozen if that’s days, a 12-pound turkey will
of the beloved Dobbs Ferry, more convenient. Just defrost take about six hours to thaw.
New York–based meat- and it correctly, as in . . .
fish-delivery service Butcher
Defrost Waaay in Advance
Clear a space in your fridge
and slide the frozen turkey in
there, still in its packaging, a

48 REAL SIMPLE
G R E AT F O O D

“Traditional wet-brining
keeps the bird moist, but it
gets so moist it’s spongy,” he
To Brine or Not to Brine? says. “With dry-brining, the
To brine! The process adds texture is more meaty. Even
extra flavor and moisture, better, it’s incredibly easy.”
which, let’s face it, turkey Just rub the turkey with lots shears and brute strength, it’s
needs. Wet-brining calls for of kosher salt. Parsons uses a task better left to the pros,
submerging the bird in a one tablespoon for every five Nakamura says. Ask your
solution of salty water, often pounds of turkey, sprinkling it butcher to butterfly the bird
with herbs, spices, or other inside and all over the outside through the back (versus the
seasonings, for days before of the bird. (Find our recipe, breast) and give you the
roasting. It requires a lot of which adds lemon and sage backbone so you can get a
space (you’re soaking an to the equation, on page 68.) head start on stock for gravy
entire turkey!), and many Leave the turkey uncovered and dressing. If you don’t
cooks knock it for the soggy on a rack in the fridge for at have a butcher, skip this!
texture it can create. That’s least 12 hours, two days max, Spatchcocking is nice, but
why Russ Parsons, a and the skin will dry out, not necessary.
contributor for the Irish resulting in chef’s kiss–level
Times and a former Los crispiness. (You can dry-brine Don’t Worry About
Angeles Times food editor, three days before the holiday, Trussing
helped popularize the but in that case Parsons Nakamura and her wife and
alternative, dry-brining recommends storing the business partner, Jocelyn
method. salted turkey in a 2½-gallon Guest, used to follow
sealable plastic bag, often different schools of thought
sold as a brining bag.) on trussing (i.e., wrapping
kitchen twine around the legs
Leave Spatchcocking and sometimes wings of a
to the Pros bird to tuck them closer to
Butterflying and flattening the breast). Nakamura always
your turkey, known as trussed, appreciating the
spatchcocking, has some uniform, easy-to-handle
serious upsides. “A 12-pound shape. Guest preferred
turkey will cook in about leaving the legs untied to
90 minutes,” López-Alt says, allow for better airflow,
as opposed to two-plus resulting in faster cooking
hours. How? The dark meat and crispier skin. While
finishes faster than usual neither method is necessarily
because it’s no longer tucked better, their family now skips
under the breast meat. And, the trussing, and we give you
phew, the white meat, which full permission to do so as
cooks faster to begin with, is well—unless you’re trying
at less risk of drying out. to get a pretty pic like the
Though you can tackle the one on the opening page of
job of cutting out the this story.
backbone and flattening the
bird yourself with some
sturdy, spring-loaded poultry

50 RE AL SIMPLE
 “Resting the bird before carving allows Wait to Dig In
the juices to redistribute throughout the turkey, Even if everyone is clamoring
for the main event, resist the
so every single bite is juicy.” temptation to carve the bird
as soon as it comes out of the
oven. “Resting allows the
juices to redistribute
throughout the turkey, so
Be a Proactive Roaster the outside waiting for the every single bite is juicy,”
“For the surest result, insert a meat to cook through. Or if Nakamura says. Ideally give it
good instant-read the turkey is nearly done but 30 minutes to an hour, but
thermometer deep in the still looking pale, bump up the don’t bother setting a timer,
thigh. When it reaches 165°F, oven heat and consider López-Alt says. “Pull it out of
the turkey is done,” Parsons turning on the convection the oven, do what you need
says. Some cooks prefer to let setting, if you have one. “If to do to finish the rest of the
the temperature come up to the legs are underdone when meal, and then carve it when
170°F for a slightly more well- you’re carving—the trouble you’re ready.” Wondering
done, but still juicy, bird. You spot will be at the hip joint— about tenting the turkey with
do you! return them to the roasting foil to hold on to some of the
Note: Even with diligent pan and put them in the oven heat? López-Alt has found
temperature-taking, turkeys while you carve the breast,” that it leads to soggy skin. “If
may cook unevenly. Luckily, Parsons says. Err on the side you’re beating yourself up
there are fixes. “Making sure of slightly overcooking, and about serving warm instead
you’re a relatively active be grateful you brined, of piping-hot turkey, I think
participant in the roasting because even an overcooked you’re being too hard on
process will help you get bird will stay juicy if it’s yourself.” (A piping-hot
better results,” López-Alt says. been salted. turkey would probably be too
If the skin is nicely browned dry anyway.) You and the
but the internal temperature turkey are going to be great! ■
is way behind, lower your
oven temp so you don’t burn

THANKSGIVING 51
 P L AN A P OT LU CK L I K E A PRO
Divvy up the menu in a way that works for you, and keep
these pointers in mind. You’ll wonder why you ever cooked
the whole meal yourself.
BY J E N N A H E LW I G

Organizing How-To
MANAGE THE MENU
While many people find joy in the “luck” part of a potluck (exhibit A: six bowls of
cranberry sauce), Thanksgiving requires at least a little structure, says Carla Lalli
Music, author of That Sounds So Good. “Decide what you’ll make, then assign the
rest of the menu by category: hot sides, cold sides, desserts, and appetizers. Give
guests free rein within those groupings,” she says. “The beauty is in the coming
together.” If you still crave more control, start a Google Doc on which guests can
note what they plan to bring to avoid overlaps. People will most likely be flattered
by specific requests. “If one of my guests makes an incredible apple pie or an
unforgettable green bean casserole, I’ll ask for that,” says Elizabeth Van Lierde,
author of Everyday Entertaining.

52 RE AL SIMPLE
 Serving Smarts
CLEAN UP FIRST
Before guests arrive, clear
counters to make room for
dishes. Also, strive for an
empty sink, dish rack, and
dishwasher. And don’t forget
to clear a shelf or two in the
fridge, if possible, so you
won’t be reorganizing your
condiments while a guest
stands awkwardly behind you,
salad in hand.

TIME IT RIGHT
While the turkey rests, reheat
the sides. You typically don’t
have to stress about minor
temperature differences. If one
recipe calls for a 350-degree
oven and the other for a
400-degree oven, meet in the
D I Y W I S E LY D E A L W I T H D I E TA RY middle at 375 and just keep an
Many hosts find it’s easiest to RESTRICTIONS eye on things. For extra ease,
roast the turkey themselves, To cover your bases, Music Music recommends asking
but there’s no rule about recommends slotting in a guests to bring dishes that are
whose task it is. If there are vegetarian or vegan appetizer tasty at room temperature—
other dishes you simply must and at least two vegetarian or like roasted vegetables and
have or enjoy making—like vegan side dishes. This can be grain salads.
your famous mac and as simple as subbing veggie
cheese—delegate the turkey. stock for chicken stock in G O B U F F E T- S T Y L E
(The bird needs to rest a bit dressing, or omitting bacon Potlucks call for a serve-
when it gets out of the oven from the Brussels sprouts. yourself setup. To keep the line
anyhow. It can do that in the “If you have a guest coming running smoothly, place plates
back seat of your sister’s car!) who has really specific at the beginning, but keep the
No matter what, set out at dietary needs,” she says, “ask silverware and napkins on the
least one predinner nibble them to bring a dish that dining table. “It can be tricky
and a few beverage options, works for them.” to juggle those while filling up
in case the people responsible and transporting your plate,”
for bringing those are literally FA R M O U T P L AT T E R S , T O O Van Lierde says.
late to the party. You can ask guests to bring a
serving dish and utensil along TA K E A B R E AT H E R
I N C LU D E T H E N O N - C O O K S with their contribution. But to Music’s biggest piece of advice
Guests who are less be safe, have a couple of extra is to make sure that you, the
comfortable in the kitchen platters and spoons handy in host, are rested and hydrated
can still contribute. “Ask for case someone forgets. before guests arrive: “Your
flowers, wine, a pie from a pregame plan should include
local bakery, or even a time to take a shower, put your
playlist,” Van Lierde suggests. feet up for 10 minutes, and
change your clothes. I’ve been
stuck in prep mode when the
doorbell rings, and it’s not a
fun feeling!” ■

THANKSGIVING 53
 A LOT TO LOVE
The top layer of this
showstopper is nice and
crisp, while the center is
soft and creamy. It’s like
two side dishes in one.

GA R L I C K Y H E R B -
B U T T E R L AY E R E D
P OTATO E S

POTATOES, PLEASE
Dear potatoes, how do we love thee?
Let us count the ways—roasted, layered,
all buttered up, and pureed into pies.
Here are five recipes that spotlight why you’re
everyone’s Thanksgiving sweetheart.
BY A N A N DA E I D E L ST E I N
 A LOT TO LOVE
These spuds offer the
punchy appeal of a bag
of chips in a gorgeous,
feast-ready form.
Use curly parsley for
extra texture.

S A LT-A N D -
V I N EGA R ROA S T E D
P OTATO E S

THANKSGIVING 55
G R E AT F O O D

Garlicky Herb-Butter Remove from heat. Stir in cream and

L a ye r e d P o t a t o e s Brush with reserved 1 tablespoon remaining ¼ teaspoon salt.
herb butter and continue baking ARRANGE half of potatoes in a
ACTIVE TIME 25 MINUTES broiler-safe 8-inch-square baking
TOTAL TIME 1 HOUR, 45 MINUTES
for 5 minutes. Let cool for about
15 minutes. Run a rubber spatula dish. Top with half of pancetta-onion
SERVES 6
around edges of skillet to loosen, mixture and half of cheese. Repeat
gently sliding spatula underneath. layering with remaining potatoes,
6 sprigs thyme, plus leaves
Slice into wedges while in skillet; top pancetta-onion mixture, and cheese.
for serving
with thyme leaves. BAKE until cheese has melted, about
7 Tbsp. unsalted butter,
15 minutes. Increase oven tempera-
cut into pieces
ture to broil (do not remove casse-
2 cloves garlic, smashed
role from oven). Broil until browned
1½ tsp. kosher salt Cheesy Potato and in spots, 2 to 3 minutes.
¼ tsp. freshly ground black P a n c e t t a B a ke MAKE AHEAD: Assemble the dish
pepper
up to 1 day in advance; cover and
3 medium Yukon Gold potatoes ACTIVE TIME 45 MINUTES
TOTAL TIME 1 HOUR chill. Let come to room temperature
(about 1½ lb. total)
SERVES 8 30 minutes before baking.
2 medium sweet potatoes
(about 1 lb. total)
2 lb. waxy potatoes (such as
small red potatoes) S a l t- a n d -V i n e g a r
RUB thyme between fingers to
2 Tbsp. plus 1½ tsp. kosher salt,
release oils; place in a saucepan.
divided
Roa ste d Potato es
Add butter, garlic, salt, and pepper.
1 Tbsp. unsalted butter, melted ACTIVE TIME 10 MINUTES
Cook over medium, stirring often,
Freshly ground black pepper TOTAL TIME 1 HOUR
until butter melts, 3 to 4 minutes. SERVES 6
8 oz. chopped pancetta
Remove from heat. Let stand for
(1½ cups)
15 minutes. ¼ cup apple cider vinegar, divided
1 large yellow onion, cut into
MEANWHILE, preheat oven to 400°F. ¼ cup olive oil, divided
1-in. pieces
Thinly slice Yukon Gold and sweet 1¼ tsp. kosher salt
½ cup dry white wine
potatoes into 1∕16-inch-thick slices Freshly ground black pepper
½ cup heavy whipping cream
(preferably using a mandoline). 2 lb. fingerling potatoes, halved
8 oz. fontina cheese, cut into
REMOVE thyme from butter and lengthwise
½-in. pieces (about 1½ cups)
discard. Reserve 1 tablespoon herb ½ cup fresh curly parsley leaves
butter in a small bowl; set aside. 2 Tbsp. chopped fresh oregano
PLACE potatoes in a large pot and
Brush bottom of a large ovenproof 2 Tbsp. chopped fresh dill
cover with cold water by 1 inch.
or cast-iron skillet with some Flaky sea salt, for serving
Add 2 tablespoons salt and bring
remaining herb butter. Cover bot-
to a boil over high. Reduce heat to
tom of skillet with a layer of sliced PREHEAT oven to 425°F. Whisk
medium; simmer potatoes until just
Yukon Gold and sweet potatoes; 3 tablespoons each vinegar and oil
tender when pierced with a fork,
start from center and work outward in a large bowl until well combined.
15 to 20 minutes. Drain; let cool for
in concentric circles, overlapping Season with kosher salt and several
15 minutes. Cut into ¾-inch pieces.
slices. Generously brush top with grinds of pepper. Add potatoes and
Transfer to a large bowl and toss
more herb butter. Repeat layering toss to coat.
with melted butter, several grinds of
with remaining potato slices, brush- ARRANGE potatoes, cut sides down,
pepper, and 1 teaspoon salt.
ing with herb butter after each layer. in an even layer on a rimmed baking
Set aside.
(You will have about 6 layers.) sheet. Bake until golden on bottoms
PREHEAT oven to 400°F. Place
HEAT skillet over medium-high until and tender when pierced with a
pancetta in a medium skillet. Cook
mixture is sizzling, 2 to 4 minutes. fork, 35 to 40 minutes. Let cool for
over medium, stirring occasionally,
Carefully cover with aluminum 15 minutes.
until golden and crispy and fat has
foil. Transfer skillet to oven and TOSS potatoes with remaining
rendered, about 15 minutes. Transfer
bake for 15 minutes. Remove foil. 1 tablespoon each vinegar and oil
to a bowl using a slotted spoon.
Continue baking, rotating skillet on baking sheet. Fold in parsley,
Reserve 2 tablespoons drippings in
halfway through, until center is oregano, and dill just before serving.
skillet. Add onion and ¼ teaspoon
tender when pierced with a wooden Top with flaky sea salt.
salt to skillet; cook, stirring often,
pick and some potato slices on top MAKE AHEAD: The finished dish can
until golden brown, 8 to 10 minutes.
curl and darken, about 45 minutes. stand at room temperature for up
RETURN pancetta to skillet and
add wine. Bring to a simmer over to 1 hour.
medium-high; cook until liquid is
mostly absorbed, 5 to 6 minutes.

56 RE AL SIMPLE
C H E E S Y P OTATO
A N D PA N C E T TA
BAKE

A LOT TO LOVE
This casserole is much
easier to make than a
gratin but delivers the
same gooey decadence.
 A LOT TO LOVE
Come for the zesty
citrus-candied topping—
stay for the tender
glazed taters.

Maple Sweet Potatoes potatoes so 1 cut side faces down.

Bake until almost tender, 15 to
With Spicy Pecan 20 minutes.
Praline MEANWHILE, make glaze: Cook

ACTIVE TIME 15 MINUTES

butter, several grinds of pepper, and
TOTAL TIME 40 MINUTES remaining ¼ cup syrup and ½ tea-
SERVES 6
LINE a baking sheet with parch- spoon salt in cleaned saucepan over
ment paper. Stir together pecans, medium-high, stirring occasionally,
1 cup pecans, roughly chopped cayenne, several grinds of pepper, until mixture is foaming and butter
¼ tsp. cayenne ¼ cup syrup, and ¼ teaspoon salt melts, 3 to 5 minutes.
Freshly ground black pepper in a small saucepan. Cook over DRIZZLE glaze over potato-shallot
½ cup pure maple syrup, divided medium-high, stirring occasionally, mixture and gently stir to coat.
1¾ tsp. kosher salt, divided until bubbling and thickened, 3 to Return to oven and bake until pota-
2 tsp. lime zest (from 2 limes), 5 minutes. Transfer to prepared bak- toes are glazed and tender when
divided ing sheet; sprinkle with 1 teaspoon pierced with a fork, 8 to 10 minutes.
2½ lb. sweet potatoes (8 to lime zest and stir, spreading mixture Top with pecans and remaining
10 small potatoes), scrubbed into an even layer. Let cool for about 1 teaspoon lime zest before serving.
and quartered lengthwise 15 minutes (pecans will be sticky). MAKE AHEAD: Prepare pecans up to
5 large shallots, quartered Wipe saucepan clean; set aside. 1 day in advance and store at room
PREHEAT oven to 425°F. Toss sweet
3 Tbsp. olive oil temperature, loosely wrapped in
3 Tbsp. unsalted butter potatoes, shallots, oil, several grinds parchment paper.
of pepper, and 1 teaspoon salt on
a large rimmed baking sheet. Turn

58 REAL SIMPLE
 G R E AT F O O D
A LOT TO LOVE
A press-in crust makes
this dessert easy;
cream cheese and
vanilla make it
downright delicious.
Store-bought caramel
sauce adds a festive,
no-fuss touch.

Va n i l l a – S w e e t P o t a t o
C h e e s e c a ke
ACTIVE TIME 20 MINUTES
TOTAL TIME 4 HOURS, 25 MINUTES
SERVES 8

1 medium sweet potato

(about 10 oz.)
½ cup (1 stick) unsalted butter,
plus more for pie plate
15 graham cracker sheets
(from a 14.4-oz. pkg.)
¼ tsp. kosher salt
½ cup packed light brown sugar,
divided
2 8-oz. pkg. cream cheese, at
room temperature
1 vanilla bean pod, split length-
wise and scraped, or 1 tsp.
vanilla extract
2 large eggs
Store-bought caramel sauce,
at room temperature

PREHEAT oven to 400°F. Place sweet MEANWHILE, beat cream cheese with
potato on a rimmed baking sheet; vanilla bean seeds or extract in a
poke all over with a fork. Bake until large bowl using an electric mixer on
tender when pierced with a fork, 5 minutes. Immediately transfer to medium speed until smooth, about
40 to 45 minutes. Alternatively, small bowl, scraping out all of butter 1 minute. Add remaining 5 table-
microwave in a microwave-safe bowl with a rubber spatula. Let cool for spoons sugar; beat until well com-
on high until tender, 6 to 7 minutes. 10 minutes. bined, about 1 minute. Add eggs, 1 at
Let stand until cool enough to PULSE graham crackers in a food a time, beating until well combined.
handle, about 10 minutes. Cut in processor until coarse crumbs form, Add mashed potato, beating until
half lengthwise and scoop flesh 15 to 20 pulses. (You should have incorporated, about 1 minute.
into a bowl; discard skin. Mash until about 2½ cups.) Add cooled brown POUR filling into crust, smoothing
smooth (you should have about butter, salt, and 3 tablespoons top. Bake at 325°F until cheesecake
1 cup); set aside. sugar; process until fine crumbs is puffed and center jiggles only
REDUCE oven temperature to form, about 15 seconds. Using slightly, 28 to 30 minutes. Let cool
350°F. Lightly grease a 9-inch pie your fingers, press mixture into on a wire rack for about 1 hour.
plate with butter. Set aside a small bottom and up sides of prepared Transfer to refrigerator and chill for
heatproof bowl. Melt butter in a pie plate, making crust thicker on at least 90 minutes. Drizzle with
saucepan over medium, swirling pan bottom than sides. Using bottom of caramel sauce just before serving.
occasionally, until butter is lightly a measuring cup, tightly pack crust MAKE AHEAD: Prepare cheesecake
browned and smells nutty, 4 to in plate. Bake until crust is set and up to 1 day in advance. Cover
slightly darkened, 8 to 10 minutes. and chill. ■
Remove from oven and reduce oven
temperature to 325°F.

THANKSGIVING 59
 Prep School
Coordinating a big meal for a (small)
crowd is no easy task. These fixes will help
the day go off without a hitch.
BY J E N N A H E LW I G

THE ISSUE THE ISSUE

Cooking this massive meal in No time—or room in
one day requires superhuman the oven—to bake a pie.
endurance and an advanced
T H E F I X Whip up a
degree in logistics.
no-bake pumpkin pie
T H E F I X Make ahead, make (see recipe on
ahead, make ahead! “On opposite page).
Thanksgiving Day, I’m really
only concerned with the turkey.
Everything else is already fully
or partially prepared,” says John
Kanell, author of Preppy Kitchen:
Recipes for Seasonal Dishes and THE ISSUE
Simple Pleasures. What does You’re working with just one
that look like? A few days in oven (you know, like most
advance, cook all the sides, chop people).
vegetables for your stuffing, make T H E F I X Cooking in a standard
the cranberry sauce, and get your kitchen on Thanksgiving Day can
rolls ready to bake. “If you do as be a bit of a brainteaser. (If two
much as you can before Thursday, dishes go into the oven at the same
Thanksgiving might almost feel time, how long will it take the train
leisurely,” Kanell says. “Almost.” to get to the station?!) Skip the
Desserts can also be made early, mental gymnastics and call on your
says Amy Thielen, author of the small appliances. Kanell suggests
cookbook Company: The Radically heating up a dish or two in the
Casual Art of Cooking for Others. microwave. An Instant Pot on the
The pie recipe on the opposite Sauté setting becomes an extra
page can be made ahead. Or if you burner for heating up gravy
prefer to streamline, just dole out or vegetables. An air fryer can
pie-baking to an extended family warm up or even bake rolls. And
member—preferably one who is a Thielen swears by those bonus
natural at baking. countertop burners for big meals:
“They’re much better than they
used to be and get quite hot.” We
like the Duxtop 1800W Portable
Induction Cooktop Countertop
Burner (amazon.com). And
remember that your turkey will
stay warm for up to an hour on the
counter after roasting. Use that
time to reheat sides in the already-
hot oven.

60 REAL SIMPLE
 N o - B a ke P u m p k i n P i e
No oven space, no problem: This
pumpkin pie sets in your fridge.
BY A N A N DA E I D E L ST E I N A N D
BETTY GOLD

ACTIVE TIME 30 MINUTES

TOTAL TIME 4 HOURS, 30 MINUTES
SERVES 8

Nonstick cooking spray, for pie plate

8 oz. graham crackers
(15 sheets)
¾ tsp. kosher salt, divided
10 Tbsp. (1¼ sticks) unsalted
butter, melted
10 oz. white chocolate chips
(1½ cups)
1 15-oz. can pumpkin puree
8 oz. cream cheese, at room
temperature
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
½ tsp. ground ginger
1/8 tsp. ground cloves
Whipped cream, for serving

COAT a 9-inch pie plate with cooking

spray.
PULSE crackers and ¼ teaspoon
salt in a food processor until finely
ground (you should have 2 cups).
Add butter and pulse to combine
(mixture should hold together when
squeezed in your palm). Using a flat-
bottomed glass or measuring cup,
press crumbs firmly into bottom and
up sides of pie plate. Freeze until set,
about 15 minutes.
MEANWHILE, melt chocolate chips in
a medium microwave-safe bowl, stir-
ring every 30 seconds, until smooth.
Let cool. Whisk in pumpkin puree.
BEAT cream cheese with a stand
mixer fitted with a paddle attach-
ment on medium-high until creamy.
Add vanilla, cinnamon, ginger,
cloves, and remaining ½ teaspoon
salt, scraping down sides and
bottom of bowl as needed; beat to
NO-BAKE
combine. Stop mixer, add pumpkin
PUMPKIN PIE
mixture, and beat to combine.
POUR filling into pie plate and
smooth the top. Refrigerate until
set, at least 4 hours and up to over-
night. Top with whipped cream.

THANK S GIVING 61
 THE ISSUE
Vegan guests! Gluten-free
guests! Keto guests!
T H E F I X Make sure you know about
your crowd’s dietary restrictions.
If you don’t know, ask. In advance!
Like, now! For most groups, serving THE ISSUE
two hearty vegetarian dishes will There are pounds and pounds
cover you. But if there’s more than of leftovers.
THE ISSUE one vegan in the bunch, make those T H E F I X Be prepared! Stock up on
Yikes! The turkey is still frozen. dishes totally plant-based instead to-go containers (in all sizes), alu-
T H E F I X For thawing, budget a day (this will also accommodate your minum foil, and wax or parchment
in the fridge for each four to five dairy-free folks). That’s often as paper, Taylor instructs. “Mac and
pounds. Already behind? Thielen simple as swapping out butter for cheese fits well in a neatly folded foil
suggests putting the packaged olive oil or plant-based butter. Also packet. Cake and pies need a roomy
turkey in a sink full of cold water for totally fine: Ask friends with dietary box and wax paper.” You can also ask
a day. “I weigh the bird down with restrictions if they’d like to bring a guests to bring their own containers.
heavy pans, adding ice throughout dish to share.
the day to keep it cold. By evening,
it’s mostly thawed, and I refrigerate
it so it keeps thawing overnight.” If
you find ice in the cavity when you
season the bird, rinse the cavity
with cold water until the ice is loose
enough to pull out.
THE ISSUE
THE ISSUE After dinner, the kitchen looks
Getting everything to the THE ISSUE like it was hit by a gravy tornado.
table at the same time—while Your carefully constructed T H E F I X Do whatever it takes to
it’s still hot!—feels like an piecrusts always slump in have an empty dishwasher, sink,
impossible feat. the oven. and dish rack when guests arrive.
T H E F I X When menu planning, T H E F I X Many recipes call for lining (This is an excellent job for children,
choose a few cold dishes (like a an unbaked pie shell with parchment teenagers, or anyone who doesn’t
colorful salad), or at least some that paper, filling it with pie weights cook.) With a blank slate, you can
taste good closer to room or dried beans, and then fully or get plates in the dishwasher and
temperature (roasted Brussels partially baking it without the filling crusty pans soaking in the sink right
sprouts and squash are delicious (this is known as blind baking or par- away. Once everyone is stuffed, do
with only a little lingering heat). In baking). But that often isn’t enough like Thielen and divide the mess into
general, veggies cooked with olive to stop the sag. bite-size chunks. “Prolonged, never-
oil fare better at room temp because “There are a few keys to prevent- ending cleaning and pan scrubbing
butter congeals at a lower tempera- ing crusts from slumping,” Kanell kills the mood in the room. So after
ture. “Vegetables cooked with butter says. First, choose a ceramic or the meal, I let my family and friends
need to be served hot to stay slick,” metal pie plate; glass tends to be clear the table and load the dish-
Thielen points out. more slippery. Next, after you place washer. Then we sit back down again
the crust in the pie plate, freeze it to talk and gather our strength for
for an hour. “Then line it with parch- dessert.” Major pot and pan scrub-
ment paper as usual. But instead bing can come later—after you’re
of adding the pie weights on top of fortified by pie.
the parchment, take a long sheet of
heavy-duty aluminum foil, double
or triple it, and mold it into a pie
shell shape.” Place the foil shell on
top of the parchment, and then
add the weights. “The aluminum
foil is like a magical wall that keeps
your piecrust supported. And it’s
reusable.”

62 RE AL SIMPLE
 Gravy SOS!
When the sauce is good, it’s very, very good.
When it’s not, here’s how to fix it.
BY J E N N A H E LW I G

I F YO U R G R AV Y I S T O O SA LT Y…
Add some dairy, like a tablespoon
or two of unsalted butter or heavy
cream, says Tanya Holland, chef
and owner of Brown Sugar Kitchen
in Oakland, California, and host
of the podcast Tanya’s Table. “You
I F YO U R G R AV Y I S T O O T H I C K …
could also simmer a potato in the
Heat some chicken or turkey broth
gravy,” she says, “which may absorb
on the stove or in the microwave,
some salt.” Just remove the potato
then whisk it in a few tablespoons at
before serving.
a time. Taste and reseason if neces-
sary. A few dollops of half-and-half
I F YO U R G R AV Y I S K I N D O F
or heavy cream will also do the
TAST E L E S S…
trick—and add delicious richness.
Thankfully, there are plenty of ways
to perk up gravy. First, consider
I F YO U R G R AV Y I S LU M P Y… Psst: You can whip
whether it needs salt and pepper,
“For the speediest solution and up homemade
and if so sprinkle in more. A splash gravy in advance—
a silky result, blitz the gravy in a
of white wine, Worcestershire sauce, no deglazing
blender,” Bench suggests. If you
or soy sauce can also deepen flavor. needed.
can’t handle the idea of cleaning the
Tara Bench, founder of the blog
blender and all its parts (not today!),
Tara Teaspoon and author of Live
you can push the gravy through a
Life Deliciously, shares one of her
fine-mesh sieve.
favorite fixes: “Whisk in some finely
grated Parmesan cheese and a
I F I T ’S T O O M U C H T O D O AT
pinch of dried herbs, such as thyme
T H E L AST M I N U T E …
or sage.” Whatever you add, start
Follow the lead of Julia Turshen,
with a little and increase the amount
author of the cookbook Simply Julia, I F I T ’S A L L J U ST T O O M U C H …
gradually, tasting as you go.
and make the gravy up to two days Grab some gravy from your super-
in advance—and don’t worry about market’s prepared food section. To
I F YO U R G R AV Y I S T O O T H I N …
deglazing the pan with the bird in it. give it dimension, Turshen suggests
To thicken gravy just a bit, let it
“Cook some finely chopped onions dropping in a few fresh sage stems
simmer for a few minutes, uncov-
and minced sage in butter until the as you warm the gravy on the stove.
ered, so some liquid evaporates.
onions are soft,” Turshen says. Discard the sage before serving,
In more severe situations, Holland
“Add a little flour, then whisk in and enjoy the feast! ■
stirs a tablespoon of flour and a
some hot stock—chicken, vegetable,
tablespoon of softened butter into a
turkey, whatever you have.” Simmer
paste. “Whisk it into the simmering
the gravy for a few minutes until
gravy a little at a time over medium
it’s thickened, then season with
heat until the sauce is thickened
salt and pepper to taste. Let cool,
to your liking,” she says. “If you add
cover, and refrigerate until Turkey
flour without the butter, the gravy
Day. Just before eating, warm it
will get lumpy.”
over low heat in a saucepan. For
extra culinary cred, whisk in some
turkey drippings.

THANKSGIVING 63
 TH E 4 -H OU R
THAN KSGIVI NG
With some prep earlier in the week, you can
sleep in on Thursday and still have
a delicious Thanksgiving dinner on the
table by late afternoon.
BY J E N N A H E LW I G

THANKSGIVING 65
G R E AT F O O D

Rubbing the bird with

salt and seasonings the
day before roasting
helps keep the meat
nice and juicy. No dry
turkey here!
 Your Hour-by-Hour Game Plan
Follow this timeline to stay on track. Note: It was built around a 4 p.m.
serving time. If you want to eat earlier or later, adjust as needed.

1–2 Days Before Thanksgiving Day

For the Cheesy Brussels 12:00 3:00
Sprouts Bake, wash, dry, and Preheat the oven, prep the Increase oven temperature to
prep the Brussels sprouts. turkey, and pop it in. 400°F. Cover the Butternut
Refrigerate in a zip-top stor- Make the Double Cranberry Squash and Sausage
age bag or airtight container. and Apple Sauce; refrigerate. Dressing with foil. Place in
For the Roasted Carrot Salad, Make the Shallot Gravy oven along with carrots and
peel and halve the carrots. (without turkey drippings for Brussels sprouts (the dress-
Peel and quarter the shallots. now); refrigerate. ing and sprouts can share a
Refrigerate together in a stor- For the Sesame Green Bean rack). Follow the recipes to
age bag or container. and Celery Salad, trim and complete.
For the Butternut Squash and blanch the beans; refrigerate. Complete the Brown Butter
Sausage Dressing, chop the Make the dressing; keep at Mashed Potatoes recipe; keep
onion, celery, and bell pepper. room temperature. warm on stove.
Refrigerate together in a stor- Remove the Double Cranberry
age bag or container. 2:00 and Apple Sauce from
Prep the Butternut Squash refrigerator.
and Sausage Dressing through Reheat the Shallot Gravy;
1 Day Before step 5. Assemble in baking keep warm on stove. Add
dish but don’t cover with foil. turkey drippings, if using.
Dry-brine the turkey.
For the Cheesy Brussels Assemble the Sesame Green
For the Butternut Squash
Sprouts Bake, toss the Bean and Celery Salad.
and Sausage Dressing, cube
sprouts with oil, salt, and
or tear the bread, spread 3:45
pepper in a baking dish.
it on a baking sheet, and
For the Roasted Carrot Salad, Pour yourself some wine.
leave it uncovered to dry
place the carrots, shallots, All that’s left to do is carve
out overnight.
and thyme on a parchment- the turkey.
lined baking sheet. Toss with
oil, salt, black pepper, and 4:00
crushed red pepper. Cover Feast!
with foil.
To round out this Start the Brown Butter
feast, buy or ask Mashed Potatoes.
guests to bring The turkey will come out of
predinner bites, the oven between 2:30 and
rolls, and dessert 3:00. Transfer to a cutting
(read: pie!).
board and strain the juices
into a liquid measuring cup, if
using for the gravy.

T H A N K S G I V I N G 67
G R E AT F O O D

LET turkey stand in pan for

15 minutes, then carefully transfer
to a large cutting board. Let rest,
uncovered, for 30 to 45 minutes
Dry-Brined Lemon- before carving. (If using drippings Double Cranberry and
S a g e T u r key for gravy, pour juices from roasting A p p l e S a u ce
pan through a fine-mesh strainer
ACTIVE TIME 30 MINUTES into a heatproof measuring cup with ACTIVE TIME 30 MINUTES
TOTAL TIME 15 HOURS, 30 MINUTES a spout; refrigerate, covered, until TOTAL TIME 30 MINUTES
SERVES 12 SERVES 8
ready to use.)

1 12- to 14-lb. fresh or frozen 12 oz. fresh or frozen cranberries

whole turkey, thawed if needed (about 2¾ cups)
2½ Tbsp. kosher salt Brown Butter Mashed 1 cup ½-in. pieces chopped red
1 Tbsp. rubbed or ground dried Potatoes apple (from 1 apple, such as
sage Gala or Honeycrisp)
ACTIVE TIME 50 MINUTES
1 Tbsp. lemon zest (from ¾ cup sweetened dried
TOTAL TIME 1 HOUR, 35 MINUTES
2 lemons) SERVES 8 cranberries
2 tsp. freshly ground black ½ cup plus 2 Tbsp. pure maple
pepper 4 lb. Yukon Gold potatoes, syrup
1 lemon, halved scrubbed, peeled, and cut into 1∕8 tsp. kosher salt
1 yellow onion, halved 1- to 1½-in. cubes (about
Thyme sprigs and/or sage sprigs, 13 cups) PLACE cranberries, apple, dried
for stuffing 12 Tbsp. (1½ sticks) unsalted cranberries, syrup, ¼ cup water, and
2 Tbsp. olive oil butter salt in a medium saucepan. Bring
3 cups chicken broth, plus more 1 cup half-and-half to a simmer over medium, stirring
if needed 1 cup sour cream, buttermilk, occasionally; cover and simmer,
or crème fraîche, at room undisturbed, for 10 minutes,
THE day before roasting, remove temperature adjusting heat as needed to
turkey from packaging. Discard neck 2½ tsp. kosher salt, plus more maintain a simmer.
and giblets. Dry inside and outside for boiling UNCOVER and cook over medium,
of turkey with paper towels. Place stirring often, until cranberries
on a roasting rack in a large roasting PLACE potatoes in a large pot. Add have popped, apples are tender, and
pan, breast side up. enough cold water to cover potatoes mixture is thickened but still saucy,
STIR together salt, sage, lemon zest, by 2 inches; generously season 6 to 10 minutes, adjusting heat
and pepper in a small bowl. Rub sea- water with salt. Bring to a boil over as needed to maintain a simmer.
soning all over turkey. Refrigerate medium-high. Reduce heat to (Mixture will continue to thicken
turkey, uncovered, for at least medium and cook at a gentle boil, as it cools, so err on the side of
12 hours and up to 24 hours. stirring occasionally, until potatoes sauciness.) Serve warm or at room
REMOVE turkey from refrigerator. are fork-tender, 20 to 30 minutes. temperature.
Preheat oven to 450°F with rack in Drain potatoes in a colander,
lower third position. Stuff lemon reserving pot.
halves, onion halves, and herb sprigs MELT butter in a small saucepan
in turkey cavity. Drizzle turkey over medium. Cook, stirring often,
evenly with oil. Pour broth into until butter smells nutty and is
bottom of roasting pan. speckled with golden brown flecks,
PLACE turkey in oven and reduce 4 to 8 minutes. Immediately pour
oven temperature to 350°F. Roast brown butter into a heatproof
until an instant-read thermometer measuring cup with a spout.
inserted in thickest part of thigh ADD half-and-half to reserved pot.
reads 165°F to 170°F, 2 to 2½ hours. Use a ricer or food mill to mash
(Check temperature after about potatoes into pot. Stir most of
1 hour and 45 minutes of roasting brown butter into potato mixture, If you happen
time. Add water or more broth if pan to have leftover
reserving about 2 tablespoons in
cranberry sauce
seems dry at any point.) measuring cup. Add sour cream and (no guarantees!) and
salt to potatoes, stirring until well want an excellent
combined. Season with more salt, if breakfast, spoon a
desired. Serve topped with reserved dollop over thick,
brown butter. creamy yogurt.

68 REAL SIMPLE
 Everyone’s favorite
side gets a subtle
upgrade thanks to
toasty brown butter.
Don’t worry—the
purists at the table
will love it!
 The secret ingredient
in this luscious gravy?
Umami-rich soy
sauce. It adds color
and a savory depth
of flavor.

Roasting carrots and

shallots caramelizes
them, making them
so sweet they almost
taste like candy.
 G R E AT F O O D

The better your

chicken broth, the
better your gravy.
Which brings us to
our rec: Better
Than Bouillon.
Cheesy Brussels Follow package Roa ste d Ca r rot S a l a d
directions to make
S p r o u t s B a ke 3 cups broth. ACTIVE TIME 30 MINUTES
TOTAL TIME 1 HOUR, 15 MINUTES
ACTIVE TIME 20 MINUTES
SERVES 8
TOTAL TIME 1 HOUR, 20 MINUTES Shallot Gravy
SERVES 8
ACTIVE TIME 35 MINUTES 2 lb. medium rainbow carrots
2 lb. Brussels sprouts, trimmed TOTAL TIME 35 MINUTES (from about 3 bunches),
and halved, or quartered if SERVES 8 trimmed, green tops reserved
large 4 large shallots, peeled, trimmed,
2 Tbsp. olive oil 6 Tbsp. (¾ stick) unsalted butter and quartered
½ tsp. freshly ground black 1 cup finely chopped shallots 4 or 5 sprigs thyme
pepper (from 3 or 4 shallots) 2 Tbsp. olive oil, plus more for
2 tsp. kosher salt, divided 1∕3 cup all-purpose flour topping
1½ cups heavy cream 3 cups warm chicken broth 1 tsp. kosher salt
1 Tbsp. Dijon mustard 2 sprigs sage (optional) ¼ tsp. freshly ground black
6 oz. aged provolone or 2 sprigs thyme (optional) pepper
Gruyère cheese, shredded 2 to 4 Tbsp. strained turkey ¼ tsp. crushed red pepper
(about 1½ cups) drippings (optional) 2 tsp. lemon zest (from 1 lemon)
2 cups kettle-cooked potato 2 Tbsp. dry white wine, Flaky sea salt, for topping
chips, crushed (about 2½ oz.) such as Sauvignon Blanc or
Pinot Grigio PREHEAT oven to 400°F. Line a large
PREHEAT oven to 400°F. Place 1 Tbsp. soy sauce rimmed baking sheet with parch-
Brussels sprouts in a 13-by-9-inch ¼ tsp. freshly ground black ment paper. Peel carrots and halve
baking dish. Add oil, pepper, pepper them lengthwise.
and 1 teaspoon salt, tossing until Kosher salt (optional) PLACE carrots, shallots, and thyme

well combined. on prepared baking sheet. Toss with

BAKE until Brussels sprouts are just
MELT butter in a large skillet over oil, kosher salt, black pepper, and
crisp-tender, about 30 minutes, medium. Add shallots; reduce crushed red pepper. Cover baking
stirring once halfway through. heat to medium-low and cook, sheet tightly with aluminum foil.
Meanwhile, whisk cream and mus- stirring often, until very tender, Bake for 15 minutes.
tard in a measuring cup with a spout. 7 to 10 minutes. MEANWHILE, wash and dry several
INCREASE heat to medium. Whisk green carrot tops. Very roughly chop
REMOVE baking dish from oven.
Add cream mixture, cheese, and flour into shallot mixture until carrot greens to yield about 1∕3 cup.
remaining 1 teaspoon salt, stirring well combined. Cook, whisking REMOVE foil; continue baking until

until well combined. Top mixture constantly, until flour mixture is carrots are tender and lightly
evenly with chips. bubbling and light golden brown, browned, 25 to 30 minutes.
BAKE until Brussels sprouts
2 to 3 minutes. LET vegetables stand on baking
VERY gradually pour broth into skil- sheet for 10 minutes. Transfer to a
are tender and cream is bubbly
and golden brown at edges, 20 to let, whisking constantly. Increase serving platter, discarding any thick
25 minutes. Let stand for 10 minutes heat to medium-high and bring thyme stems. Top carrots evenly
before serving. gravy to a boil; cook, whisking often, with lemon zest, oil, flaky sea salt,
for about 1 minute. Add sage and and chopped carrot greens. Serve
thyme sprigs, if using; reduce heat warm or at room temperature.
to medium-low and simmer, stirring
often, until gravy is thickened, 10 to
If you can’t find
15 minutes. Discard herb sprigs.
We found an carrots with their
STIR in drippings (if using), wine, tops, garnish this
acceptable way to
soy sauce, and pepper. Add water, salad with chopped
get potato chips on
the Thanksgiving 1 to 2 tablespoons at a time, if parsley for color.
table. Huzzah! needed, until desired consistency is
reached. Taste and season with salt,
if using.

THANKSGIVING 71
G R E AT F O O D

Every Thanksgiving
spread needs a
bright, punchy,
crunchy side to
counterbalance so
Butternut Squash and many rich dishes. This Sesame Green Bean
Sausage Dressing salad checks that a n d Ce l e r y S a l a d
box—and others.
ACTIVE TIME 50 MINUTES ACTIVE TIME 45 MINUTES
TOTAL TIME 9 HOURS, 50 MINUTES TOTAL TIME 45 MINUTES
SERVES 8 TO 10 SERVES 8

8 cups 1-in. cubes or torn pieces 1½ lb. haricots verts (French green
ciabatta or sourdough bread beans), trimmed
(about 12 oz.) 1½ Tbsp. apple cider vinegar
1 Tbsp. olive oil 1½ Tbsp. Dijon mustard
Transfer to a medium bowl with a
12 oz. ground pork sausage 1½ Tbsp. honey
slotted spoon, reserving drippings
4 Tbsp. (½ stick) unsalted 1 Tbsp. grated fresh ginger
in skillet.
butter, divided, plus more for 1½ tsp. kosher salt, plus more for
MELT 2 tablespoons butter in skillet
baking dish boiling and seasoning
with drippings. Add onion, celery,
1 cup chopped yellow onion 1∕3 cup olive oil
bell pepper, and ½ teaspoon salt;
(from 1 onion) 3 cups thinly sliced celery, cut
reduce heat to medium and cook,
1 cup chopped celery diagonally (from 4 to 6 large
stirring often, until vegetables
(from 3 or 4 stalks) stalks), plus a handful of celery
are tender and lightly golden, 8 to
1 cup chopped green bell pepper leaves for topping
10 minutes. Add poultry seasoning,
(from 1 bell pepper) 1 large apple (such as
sage, and parsley; cook, stirring
1¼ tsp. kosher salt, divided Honeycrisp), cored and cut into
constantly, about 1 minute. Stir in
1 Tbsp. poultry seasoning ¼-in.-thick sticks
vinegar. Remove skillet from heat.
1 Tbsp. rubbed or ground dried 1 Tbsp. toasted sesame seeds
PLACE squash in a very large bowl.
sage
Season with ½ teaspoon salt and
1 Tbsp. chopped fresh flat-leaf BRING a large pot of generously
¼ teaspoon black pepper; toss to
parsley, plus more for topping salted water to a boil. Add beans;
coat. Add cooked sausage, onion
1 Tbsp. apple cider vinegar cook over medium-high, stirring
mixture, bread cubes, and remain-
1 lb. 1-in. cubes butternut squash often, until bright green and very
ing ½ teaspoon black pepper and
(about 3¼ cups) tender, 3 to 5 minutes. Drain beans
¼ teaspoon salt; toss until well
¾ tsp. freshly ground black in a colander and rinse well with
combined. Stir in broth and egg.
pepper, divided cold water.
TRANSFER mixture to prepared bak-
1¾ cups chicken broth WHISK vinegar, mustard, honey,
ing dish and cover with aluminum
1 large egg, beaten ginger, and salt in a large bowl.
foil. Bake for 30 minutes. Remove
Slowly add oil, whisking constantly
foil and top with remaining 2 table-
THE night before cooking, spread until mixture is combined.
spoons butter, sliced into 6 pats.
bread cubes on a large rimmed bak- DRY beans and transfer to bowl with
Return to oven and bake until golden
ing sheet. Let stand, uncovered, for dressing. Add celery and apple; toss
and crisp, 20 to 30 minutes. Let
at least 8 hours and up to 16 hours. until well coated. Add sesame seeds;
stand for 10 minutes before serving.
WHEN ready to cook, preheat oven toss until combined.
Top with parsley.
to 400°F and butter a 13-by-9-inch TRANSFER salad to a serving
baking dish. platter, pouring on any dressing
HEAT oil in a large skillet over remaining in bottom of bowl. Top
medium-high. Add sausage; cook, with celery leaves. ■
stirring often with a wooden spoon
to crumble, until browned and
cooked through, 6 to 8 minutes.

These recipes were developed using Diamond Crystal kosher salt. If you’re using Morton or another
brand, start with half the amount called for, and add more to taste. Morton crystals are finer than
Diamond Crystal, so you get more in a measuring spoon and, thus, a saltier dish!

72 RE AL SIMPLE
 Whether you call it
dressing or stuffing,
we can all agree to
call it delicious.
(FYI: This one is
technically dressing
because it isn’t
cooked inside
the turkey.)
 H O L I DAY-WO RT H Y W I N E
Choosing a bottle or three for Thanksgiving can be
daunting, so we asked pros to simplify our search.
BY J E N N A H E LW I G
ONE OF THE EASIEST ways to
make Thanksgiving less
stressful is to not overthink the
wine. We spoke with three
professionals who have deep
knowledge and experience: Ray and McCoy agree, and McCoy
Isle, executive wine editor at also likes Gamay, the grape
our sister brand Food & Wine used to make Beaujolais. The
and author of The World in a common denominator here is
Wineglass; Katja Scharnagl, lightness, Isle says: “I look at it
beverage director at the this way: You’ll be eating a
acclaimed restaurant Koloman giant meal and probably going
in New York City; and Cha because turkey goes with into a food coma afterward.
McCoy, a certified sommelier everything!” Isle says. Why drink something heavy?”
and the founder of the Still, if you know your Uncle
Communion, a wine shop and Start With Some Bubbles Roy prefers a stick-to-the-ribs
event space in Syracuse, New It’s always fun to see where red, Scharnagl says, then
York. They all said, in essence, experts agree and where they Grenache and Zinfandel will
that we can chill about the don’t. Everyone said the same also work with the meal.
vino. Whether you’re hosting or thing when I asked what to
bringing a bottle to the serve as a welcome drink: a Don’t Assume Pricier
festivities, here are their fail- sparkler! Not only are fizzy Is Better
safe tips. wines festive, they also open Expecting a big crowd and
up the palate for the feast, watching your bottom line?
Forget Pairings Scharnagl says. And that doesn’t Consider a good boxed wine,
“Ignore the food and think have to mean Champagne. “For like Bota Box, which contains
about the people.” That’s Isle’s value, look to crémants from the equivalent of four bottles
philosophy when choosing France or Sekts from Germany and typically runs around
wine for Thanksgiving. Instead or Austria,” she advises. And it’s $20. Decant it into a pretty
of expending brainpower on never a mistake to offer carafe and watch your guests
figuring out which grape goes prosecco or cava. enjoy every sip. If you feel
best with macaroni and cheese comfortable paying $15 to $20 a
and stuffing and cranberry Choose a Bright, Dry White bottle, “there’s a huge amount
sauce, consider your guests. “If If you’re serving appetizers, like of good wine out there in that
you’re doing the feast with your a cheese board, feel free to just price range,” Isle says. Don’t be
tattooed, pierced nieces and stick with the bubbly, Scharnagl shy about asking for tips at
nephews, that asks for different says, or try a dry Riesling, your fave wine shop.
wine than a formal holiday Grüner Veltliner, or Albariño.
where your grandfather is “The trick is that if the wine is Stock Up!
wearing a coat and tie and bright, dry, and mouthwatering, McCoy recommends having
saying grace at the head of the it will continue to open up your one bottle for every three
table,” Isle says. Seek out appetite,” she says, and you can drinkers. But adjust based on
something unusual for serve these wines throughout your gathering: If your event
adventurous guests, such as an the meal. McCoy leans toward starts at noon and ends after
orange or natural wine, and Pinot Gris from the French three rounds of feasting, you
something classic for more region of Alsace: “It’s a popular may want a couple of extra
traditional guests, like a option with good texture.” bottles on hand. What if you
Sonoma Chardonnay. “Short are the guest? Consider
version: Pick wines your For Red, Think Light bringing more than one bottle
audience will like, and don’t and Crisp to show your host just how
worry if it goes with turkey, “Pinot Noir is my Swiss Army– grateful you are. ■
knife, solve-every-problem red
varietal,” Isle says. Scharnagl

THANKSGIVING 75
 DO N ’ T F O RG E T T H E P U N CH
Wine may be the traditional way to go, but for
extra credit, stir up a big-batch cocktail or fun
mocktail for guests to enjoy upon arrival.

W H I T E G R A P E F R U I T–
GINGER SPRITZ
Bring 1 cup sugar, 1 cup water, and 3 Tbsp.
chopped fresh ginger (from a 4-in. piece)
to a boil in a small saucepan over medium-
high, stirring occasionally. Reduce heat to
medium; simmer until sugar dissolves and
mixture reduces to 1 cup, 4 to 5 minutes. Pour
mixture through a fine-mesh strainer into a
measuring cup or small bowl; discard ginger.
Refrigerate until cold, about 40 minutes.
Combine ginger syrup with 4 cups cold
unsweetened white grapefruit juice in a large
punch bowl. To serve, ladle about 2/3 cup
punch into glasses and top with prosecco.
Or add a 750-ml bottle of chilled prosecco to
punch bowl and serve immediately.

B O U R B O N - C A M PA R I
PUNCH
Place 13/4 cups pomegranate arils in a
Bundt pan. Cover with 1/2 cup unsweetened
pomegranate juice and 1/2 cup water.
Freeze until solid, at least 4 hours. Combine
6 1/2 cups bourbon, 2 cups pomegranate
juice, 1 cup Campari, 1 cup unsweetened
orange juice, 1/2 cup fresh lime juice, and
1/2 cup simple syrup in a punch bowl. (To
make simple syrup, simmer 1/4 cup water
G I N G E R- O R A N G E M O C K TA I L with 1/4 cup granulated sugar until sugar
Combine 5 cups freshly squeezed orange juice (from 7 oranges), dissolves.) Run Bundt pan under warm water
3 cups chilled pineapple juice, and 1/2 tsp. orange bitters, such as until ice ring releases. Add ice ring to punch
Angostura, in a pitcher or punch bowl. Top with 3 (12 oz.) chilled bowl and serve.
bottles of ginger beer. Serve over ice, with orange slices for garnish.
Note: If you prefer a boozy version, add 12 ounces of vodka or gin. GIN-CIDER PUNCH
R EC I P E BY I V Y O D O M Combine 6 cups cold apple cider, 3 cups gin,
11/2 cups tonic water or elderflower tonic
water, 3/4 cup elderflower liqueur (such as
St-Germain), and 3/4 cup fresh lemon juice in
a large pitcher or punch bowl. Thinly slice a
Honeycrisp apple and add to pitcher or bowl.
Pour over ice to serve.
R EC I P E S BY A L I R A M E E

76 R E A L S I M P L E
 E Y ES ON TH E PI ES!
Bust out of your usual pie groove with one
of these fresh and pretty takes on the form.
Mexican Chocolate Mousse Pie?
Apple Pie With Cheddar Crust
and Crumble? Yum.
BY E M I LY T E E L , R E C I P E S BY E L L E N G R AY

This story was previously published by

our sister brand Better Homes & Gardens
G R E AT F O O D

vinegar mixture; toss again. The

mixture should hold together when
pinched. If it feels dry or doesn’t
hold together, add the remaining
Cherry Pie With Black vinegar mixture and, if needed, ice
water, 1 Tbsp. at a time. Gather the
a n d W h i te L at t i ce pie weights. Bake until outer edge
dough together and shape it into a
disk; wrap in plastic wrap. Chill at is lightly browned, 10 to 12 minutes.
ACTIVE TIME 1 HOUR
TOTAL TIME 7 HOURS least 1 hour. Carefully remove parchment and
SERVES 8 FOR PLAIN PASTRY, combine milk
beans from plate. Reduce oven
and vinegar; refrigerate until ready temperature to 375°F. Bake until
Chocolate Pastry to use. In a large bowl whisk together crust is set and no longer raw,
1/3 cup whole milk flour, sugar, cornstarch, and 1½ tsp. 5 to 7 minutes more. Cool crust
1½ tsp. cider vinegar kosher salt. Add cold butter to the completely before filling.
1½ cups all-purpose flour FOR CHERRY FILLING, in a large
flour mixture; toss to coat. Make
2 Tbsp. unsweetened cocoa pastry following method for choco- saucepan whisk together granulated
powder late pastry. Divide dough in half, sugar, brown sugar, cornstarch,
2 Tbsp. granulated sugar shape into two disks, and wrap each orange zest, cinnamon, and a pinch
½ cup (1 stick) cold unsalted in plastic wrap. Chill at least 1 hour. of salt. Stir in cherries (no need to
butter, cut into ½-inch cubes ON A LIGHTLY FLOURED SURFACE,
defrost if frozen) and orange juice.
1 to 2 Tbsp. ice water (optional) roll one portion of the plain dough Cook over medium until mixture
Plain Pastry into a 12-inch circle. Rotate the comes to a gentle sputtering boil.
¾ cup whole milk dough as you roll it. Dust dough with Continue cooking and stirring until
1 Tbsp. cider vinegar additional flour while rolling to keep thickened and bubbly, 6 minutes.
3 cups all-purpose flour it from sticking. Wrap dough around Remove from heat. Stir in butter and
2 Tbsp. granulated sugar rolling pin and transfer to a 9-inch brandy. Pour filling into a heatproof
1 Tbsp. cornstarch pie plate. Tuck edge of dough under bowl; let cool. Cover and chill until
1 cup (2 sticks) cold unsalted to make flush with rim of plate. completely cool.
butter, cut into ½-inch cubes TO ASSEMBLE, preheat oven to
Crimp edge decoratively. Use a fork
2 to 4 Tbsp. ice water (optional) to prick the bottom and sides of 400°F. Pour cooled filling into pie
Cherry Filling crust. Freeze 15 minutes. shell. In a small bowl whisk together
½ cup granulated sugar LIGHTLY SPRINKLE a sheet of parch-
egg and 1 Tbsp. water for egg wash.
¼ cup packed dark brown sugar ment paper with a combination Brush inside rim of the pie shell
3 Tbsp. cornstarch of cocoa powder and flour. Roll with egg wash. Remove all lattice
2 tsp. orange zest chocolate dough on paper into a strips from the refrigerator. Place
½ tsp. ground cinnamon 12-inch circle. Using a pastry wheel, six chocolate strips vertically and
6 cups frozen dark sweet and/or trim 1 inch of dough from two evenly spaced on top of the pie (lon-
tart red cherries, pitted opposite sides to square off circle; ger strips should be in the middle
1 Tbsp. fresh orange juice discard trimmings. Cut dough into and shorter strips on the ends).
2 Tbsp. unsalted butter, cut up six 1¼-inch-wide strips (there will Fold every other chocolate strip
2 Tbsp. brandy or ¼ tsp. almond be excess pastry). Slide the pastry back halfway. Place a plain strip in
extract (still on the parchment paper) onto the center of the pie horizontally
To Assemble a baking sheet; cover and chill until across the unfolded strips. Unfold
1 egg ready to use. the folded strips and fold back the
Sanding sugar or granulated sugar ON A SHEET of lightly floured parch-
alternate strips. Place another plain
ment paper, roll second disk of plain strip across unfolded chocolate
FOR CHOCOLATE PASTRY, combine dough into a 12-inch circle. Continue strips parallel to the first plain strip.
milk and vinegar; refrigerate until as directed above. To parbake crust, Continue folding, unfolding, and
ready to use. In a large bowl whisk set oven rack to lower third of oven. adding plain strips of pastry until
together flour, cocoa powder, granu- Preheat oven to 425°F. Line pastry in lattice covers filling.* Trim excess
lated sugar, and ¼ tsp. kosher salt. pie plate with a square of parchment dough so you have ½-inch overhang
Add cold butter cubes to the flour paper slightly larger than the pie around pie plate. Roll the overhang
mixture; toss to coat. Using a pastry plate. Gently press parchment over inward, pinching it to seal against
cutter, cut butter into flour mixture chilled crust. Fill with dried beans or the inside edge of the pie shell (this
until pieces are coarse crumbs with will prevent filling from seeping out).
a few pea-size pieces. Drizzle in half Brush lattice with egg wash, taking
of the vinegar mixture, tossing with care not to drag the filling onto the
a fork to combine. Gradually drizzle crust. Sprinkle pie with sanding
in all but 1 Tbsp. of the remaining sugar. If needed, place the pie in the

80 REAL SIMPLE
 A C RU S T C RU TC H
freezer to firm up for 15 minutes. Swap in frozen store-
PLACE pie on a parchment-lined bought pie dough!
baking sheet on bottom rack of Streamline things by
oven. Bake 30 minutes. Reduce oven buying a two-pack and
temperature to 350°F and move pie *TIP You can also weave the lattice
using it for the crust and
to middle rack of oven. Cover edge of on a sheet of parchment paper and lattice. You’ll lose the
pie with strips of foil to prevent over- chill until firm. Place a 9-inch tart pan chocolate flavor but gain
browning. Bake until filling bubbles on top of the lattice and use a knife back your time.
in the center, 30 to 40 minutes to trim a circle with a ¼-inch border.
more. Cool pie on a wire rack at least Using the paper, flip lattice onto
4 hours or overnight before slicing bottom of tart pan to transfer lattice
into wedges. to top of pie.

THANKSGIVING 81
G R E AT F O O D

S a l te d Cof fe e FOR COFFEE FILLING, in a medium

bowl stir together warm coffee, half-
Shoofly Pie and-half, and baking soda until soda
ACTIVE TIME 30 MINUTES FOR CREAM CHEESE PASTRY, in a is dissolved. Stir in molasses.
TOTAL TIME 1 HOUR, 45 MINUTES food processor combine wheat PLACE pie plate on a parchment-
SERVES 8–10 flour, sugar, orange zest, and ½ tsp. lined baking sheet. Pour filling
kosher salt; pulse to combine. Add into crust. Top evenly with crumb.
Cream Cheese Pastry Bake 15 minutes. Reduce oven
cream cheese cubes; pulse until
1 cup white whole wheat flour temperature to 350°F. Cover edges
fully incorporated. Add butter
¼ tsp. sugar of pie with strips of foil to prevent
cubes; pulse until fully incorporated.
1 tsp. orange zest overbrowning. Bake until top is
The mixture should hold together
4 oz. cold cream cheese, cut into golden, edges are bubbly, and center
when pinched. (Or, in the bowl of
½-inch cubes appears set, 30 minutes more. Cool
a stand mixer fitted with a paddle
½ cup (1 stick) cold unsalted completely on a wire rack. Serve
attachment, combine flour, sugar,
butter, cut into ½-inch cubes topped with Coffee Whipped Cream,
orange zest, and salt; mix on low
Spiced Crumb a sprinkle of sea salt, and, if you like,
briefly to combine. Add cream
2 cups all-purpose flour espresso powder. Serves 8 to 10.
cheese and butter cubes; mix on low
½ cup sugar *TIP Measure molasses in a lightly
until fully incorporated and dough
¾ tsp. ground cinnamon greased liquid measuring cup to
holds together when pinched.)
½ tsp. freshly grated nutmeg make it easy to pour out cleanly.
Gather dough together and shape
¼ tsp. ground ginger COFFEE WHIPPED CREAM In a chilled
into a disk; wrap in plastic wrap. Chill
1 tsp. orange zest bowl combine 1 cup heavy cream,
at least 30 minutes or up to 2 days.
½ cup (1 stick) cold unsalted 2 Tbsp. powdered sugar, ½ tsp.
FOR SPICED CRUMB, in a medium
butter, cut into ½-inch cubes instant espresso powder, and ½ tsp.
bowl stir together flour, sugar, cin-
Coffee Filling vanilla. Beat with a mixer on low,
namon, nutmeg, ginger, and orange
½ cup strong brewed coffee, gradually increasing to medium,
zest. Using a pastry cutter or your
warm but not hot just until soft peaks form (tips curl).
fingers, cut butter into flour mixture
¼ cup half-and-half Cover and chill until ready to serve.
until coarse crumbs form.
½ tsp. baking soda
PREHEAT oven to 400°F. On a
¾ cup unsulfured molasses*
well-floured surface roll dough
To Serve
Coffee Whipped Cream (see recipe
into a 12-inch circle. Wrap dough M ex i c a n C h o c o l a t e
around rolling pin; transfer to a 9- to
at end) Mousse Pie with
9½-inch deep-dish pie plate. Take
Flaky sea salt
care not to stretch dough. Press into
G i n g e r Co o ki e C r u st
Instant espresso powder (optional)
pie plate; tuck edge of dough under. ACTIVE TIME 35 MINUTES
Crimp edge or press with fork. TOTAL TIME 4 HOURS, 10 MINUTES
SERVES 10–12

Spicy Whipped Cream

S AV E T I M E ½ oz. (2-inch piece) fresh ginger,
peeled and sliced
Make your crust
1 cup heavy cream
up to two days
2 Tbsp. packed dark brown sugar
in advance;
¼ tsp. ground ginger
store in fridge.
Generous pinch cayenne pepper
Pumpkin-Sesame Brittle (or replace
with store-bought brittle)
¾ cup pepitas (pumpkin seeds)
¼ cup sesame seeds
¼ cup honey
¼ cup dark corn syrup
Flaky sea salt
Ginger Cookie Crust
½ cup pepitas
1 cup gingersnap crumbs
¼ tsp. ground ginger
Pinch cayenne pepper
¼ cup unsalted butter, melted
 MAKE IT E ASY
Short on time? Use a
store-bought graham
cracker crust and
buy the brittle (nut
or seed).

Spiced Chocolate Filling simmering water, whisk together

1 cup heavy cream eggs, granulated sugar, and 2 Tbsp.
1 tsp. ground ginger 15 minutes. Sprinkle with flaky sea water. Beat with a mixer on low to
1 tsp. instant espresso powder salt. Let brittle cool completely, then medium until mixture registers
¾ tsp. ground cinnamon break into large shards. 160°F, 8 to 10 minutes.
¼ tsp. cayenne pepper FOR GINGER COOKIE CRUST, in a TRANSFER mixture to a large bowl.
3 eggs small skillet toast pepitas over Beat with mixer on medium to high
¾ cup granulated sugar medium, stirring to prevent burning, until thick and cooled to room tem-
8 oz. bittersweet chocolate, just until you hear popping sounds perature, 8 minutes. Beat in choco-
melted and cooled to room and seeds are lightly golden, 3 to late and vanilla. Scrape down bowl
temperature 5 minutes. Remove from heat, trans- with a rubber spatula. Stir in butter
1½ tsp. vanilla fer to a plate, and let cool. a few cubes at a time until incorpo-
4 Tbsp. butter, cut into ½-inch IN A FOOD PROCESSOR process rated. Remove whipped cream from
cubes, room temperature cooled pepitas, gingersnap crumbs, refrigerator. Using a rubber spatula,
To Assemble ginger, cayenne pepper, and 1/8 tsp. fold in whipped cream in three addi-
Grated chocolate (optional) kosher salt until finely crushed. tions until no streaks remain. Spoon
TRANSFER gingersnap mixture to a into pie shell; spread to smooth.
FOR WHIPPED CREAM, add fresh gin- medium bowl. Add melted butter, Cover with plastic wrap pressed on
ger to heavy cream; cover and refrig- tossing with a fork until mixture surface. Chill 3 to 24 hours.
erate several hours or overnight. holds together when pinched. Press TO FINISH SPICY WHIPPED CREAM,
FOR BRITTLE, preheat oven to 350°F. mixture over bottom and up sides of pour cream through a fine-mesh
Line a 15×10-inch baking pan with a 9-inch pie plate. Chill 10 minutes. sieve into a medium bowl; discard
foil; coat with nonstick spray. In a Preheat oven to 325°F. Bake crust ginger. Add brown sugar, ground gin-
medium bowl combine pepitas and just until lightly brown, 10 minutes. ger, and cayenne pepper to cream.
sesame seeds. Cool completely. Beat with a mixer on medium to high
IN A SMALL SAUCEPAN combine FOR SPICED CHOCOLATE FILLING, in until soft peaks form (tips curl). Top
honey and corn syrup. Heat over low a large bowl combine heavy cream, pie with whipped cream and, if you
just until mixture is melted. Pour over ginger, instant espresso powder, like, sprinkle with grated chocolate.
the seeds. Using a rubber spatula, cinnamon, and cayenne pepper. Beat Serve pie with brittle.
turn the mixture into the prepared with a mixer on medium until thick,
pan, spreading it into a single layer. then increase to high and beat until
Bake until evenly browned, 13 to stiff peaks form. Cover and chill.
IN A MEDIUM HEATPROOF BOWL set
over a medium saucepan of barely

THANKSGIVING 83
 P R E P E A R LY
You can prepare the
streusel up to a week in
advance and store it in
an airtight container in
the fridge.
 G R E AT F O O D

pinched. Gather dough together

and shape it into a disk; wrap in
plastic wrap. Chill at least 1 hour.
FOR BUCKWHEAT-HAZELNUT
Berry-Buckwheat P ie STREUSEL, in a large bowl whisk
with Lemon Drizzle together oats, buckwheat groats,
smoothing it into a mound with a
all-purpose flour, buckwheat
ACTIVE TIME 45 MINUTES rubber spatula. Remove streusel
flour, brown sugar, cinnamon,
TOTAL TIME 5 HOURS, 15 MINUTES from the refrigerator. Spoon streu-
SERVES 8 cardamom, and ¼ tsp. kosher salt.
sel over filling in a thick, even layer.
Add melted butter and lemon zest.
Cover edge of the pie with foil to
Buckwheat Pastry Using a fork or your fingers, blend
prevent overbrowning.
1¼ cups all-purpose flour the butter into the flour mixture
BAKE 15 minutes. Reduce oven
¼ cup buckwheat flour until mixture forms small clumps.
temperature to 375°F. Bake until
2 tsp. packed light brown sugar Add hazelnuts; toss gently to
browned and bubbly around
½ tsp. ground cinnamon combine. Cover and chill at least
edges, 60 to 70 minutes more. If
6 Tbsp. cold salted butter, cut 30 minutes.
necessary, tent pie with foil the last
into ½-inch cubes ON A LIGHTLY FLOURED sheet of
40 minutes of baking to prevent
3 Tbsp. vegetable shortening, parchment paper, roll dough into a
overbrowning. Cool completely on
frozen 12-inch circle. Wrap dough around
a wire rack.
2 to 4 Tbsp. ice water rolling pin and transfer to a 9-inch
FOR LEMON DRIZZLE, in a medium
Buckwheat-Hazelnut Streusel pie plate. Tuck edge of dough under
bowl whisk together powdered
¼ cup old-fashioned oats to make flush with rim of plate.
sugar and 1 Tbsp. lemon juice
¼ cup buckwheat groats Crimp edge or press with tines of a
until smooth. Test consistency and
¼ cup all-purpose flour fork. Use a fork to prick bottom and
add just enough additional lemon
¼ cup buckwheat flour sides of crust. Chill at least 1 hour.
juice to make a thick glaze. Use a
½ cup packed light brown sugar TO PARBAKE THE CRUST, set oven
fork to drizzle the glaze over the
½ tsp. ground cinnamon rack to lower third of oven. Preheat
cooled pie.
¼ tsp. ground cardamom oven to 425°F. Line pastry in pie
6 Tbsp. salted butter, melted plate with a square of parchment
and cooled paper slightly larger than the plate.
1 tsp. lemon zest Gently press parchment over
½ cup finely chopped hazelnuts chilled crust. Fill with dried beans
Berry Filling or pie weights. Bake until outer
2 lb. frozen marionberries or edge is lightly browned, about
blackberries 10 minutes. Carefully remove
2 tsp. fresh lemon juice parchment and beans. Reduce
¾ cup granulated sugar oven temperature to 375°F. Bake
3 Tbsp. finely ground instant until crust is set and no longer raw,
tapioca 5 to 7 minutes more. Cool pie shell
1 Tbsp. cornstarch completely before filling.
¼ tsp. ground cardamom FOR BERRY FILLING, in a large bowl

2 Tbsp. unsalted butter, cut up toss the frozen marionberries with

1 tsp. vanilla the lemon juice. In a small bowl
Lemon Drizzle whisk together granulated sugar, What Are
½ cup powdered sugar tapioca, cornstarch, cardamom, Marionberries?
1 to 2 Tbsp. fresh lemon juice and a pinch of kosher salt. Sprinkle
A type of hybrid blackberry
sugar mixture over berries; toss to
developed in Oregon and
FOR BUCKWHEAT PASTRY, in a large coat. Let stand at room tempera-
prized for their juicy, floral
bowl whisk together all-purpose ture 30 minutes. Add butter pieces
and vanilla; toss to mix well. flavor, these berries are
flour, buckwheat flour, brown
PREHEAT oven to 400°F. Place pie stocked in the specialty fruit
sugar, cinnamon, and ½ tsp. kosher
salt. Using a pastry cutter, cut shell on a parchment-lined bak- section of the supermarket
butter and shortening into flour ing sheet. Pour filling into shell, freezer aisle. Can’t find
mixture until mixture resembles them? Regular blackberries
coarse crumbs. Add the ice water, are great, too.
1 Tbsp. at a time, tossing mixture
with a fork to combine. The mix-
ture should hold together when

THANKSGIVING 85
G R E AT F O O D SKIP A STEP
Swap in store-
bought whipped
cream (flavor with
Bananas Foster rum, if desired).

Cream Pie
Adding sour cream to the whipped
cream is a nod to the classic
Southern pairing of bananas and plate; chill 15 minutes. Preheat oven
sour cream; it also helps stabilize to 325°F. Bake crust until golden,
the cream. 10 to 12 minutes. Don’t overbake.
Crust will feel soft but continue to
ACTIVE TIME 1 HOUR firm up as it cools. Cool completely.
TOTAL TIME 3 HOURS, 15 MINUTES FOR BANANAS FOSTER SAUCE, in
SERVES 8–10 a heavy 1-qt. saucepan combine
butter, brown sugar, cinnamon, and
Pecan Cookie Crust
a generous pinch of salt. Cook over
2 cups pecan shortbread cookie
medium-low until bubbly around
crumbs (about 20 cookies)
edge, about 5 minutes. Whisk in rum
4 Tbsp. unsalted butter, melted
and cream; cook until slightly thick-
Bananas Foster Sauce
ened, 1 to 2 minutes more. Transfer
4 Tbsp. unsalted butter
to a heat-resistant bowl. Reserve
¼ cup packed dark brown sugar
¼ cup for pastry cream.
¼ tsp. ground cinnamon
FOR BROWN SUGAR PASTRY CREAM,
1½ Tbsp. dark rum
in a bowl stir together granulated
1 tsp. heavy cream
sugar, flour, and cornstarch. Add
Brown Sugar Pastry Cream
egg yolks. Beat with a mixer on
2/3 cup granulated sugar
medium until thick and pale yellow,
¼ cup all-purpose flour
about 5 minutes. In a large saucepan
¼ cup cornstarch
combine milk and brown sugar;
8 large egg yolks
bring to a simmer over medium-
22/3 cups whole milk, heated until
high. Remove from heat and pour
steaming
¼ cup of the hot milk mixture into
2/3 cup packed dark brown sugar
the egg mixture. Beat on low to
2 tsp. vanilla FOR WHIPPED CREAM, in a chilled
combine. Pour the remaining milk
To Assemble medium bowl, combine heavy cream,
mixture into egg mixture, beating to
2 just-ripe/firm bananas, peeled, sour cream, and powdered sugar.
combine. Pour custard mixture into
diagonally sliced ¼ inch thick, Beat with a mixer on medium until
saucepan. Cook over medium-low,
and lightly brushed with fresh thickened. Add rum and vanilla. Beat
whisking and scraping sides of pan
lemon juice* until stiff peaks form (tips stand
constantly, until thickened and
Whipped Cream straight). Take care not to overbeat.
bubbly, 10 to 12 minutes. Cook and
¾ cup heavy cream Cover and chill until ready to serve.
stir until mixture reaches a pudding-
¼ cup sour cream FOR BRÛLÉED BANANAS, line a bak-
like consistency, 2 minutes more.
1 Tbsp. powdered sugar ing sheet with foil. Arrange banana
Remove from heat. Stir in vanilla and
2 tsp. dark rum quarters flat side up on the prepared
the reserved ¼ cup sauce. Strain
1/8 tsp. vanilla baking sheet. Sprinkle a thin, even
cream mixture through a fine-mesh
Brûléed Bananas layer of granulated sugar (1½ tsp.
sieve into a heat-resistant bowl.
2 just-ripe/firm bananas, peeled, per piece) on bananas. Use a kitchen
TO ASSEMBLE, using a small spatula,
halved crosswise, then halved torch to caramelize the sugar. (Or
spread a ¼-inch-thick layer of
lengthwise place under the broiler 4 to 5 inches
pastry cream over the bottom of
¼ cup granulated sugar from heat until sugar melts and
piecrust. Arrange half of the diago-
nal banana slices over pastry cream. starts to bubble, 2 minutes.)
FOR PECAN COOKIE CRUST, in a SPREAD whipped cream over pie.
Top with half of the remaining pastry
medium bowl stir together crumbs Arrange brûléed bananas around
cream, spreading evenly. Top with
and ¼ tsp. salt. Stir in melted butter. edge. Drizzle some sauce over top.
remaining sliced bananas. Spread
The mixture should hold together Serve additional sauce on the side.
the remaining pastry cream over
when pinched. Press mixture over *TIP Just-ripe/firm bananas are
top. Cover with plastic wrap pressed
bottom and up sides of 9-inch pie best for layering, and a quick
directly on surface of the pastry
cream. Chill pie at least 2 hours brush with fresh lemon juice will
before serving. Cover and chill sauce inhibit browning.
until ready to serve.

86 REAL SIMPLE
 Spy, Braeburn, and Pink Lady), mixture should be shaggy and hold
peeled, cored, and cut into together when pinched. If it feels dry
½-inch chunks (12 cups) or doesn’t hold together, add 1 to
2 tsp. lemon zest 2 Tbsp. additional ice water, tossing
1 Tbsp. lemon juice with a fork. Gather dough together
2 Tbsp. unsalted butter, cut up and shape it into a disk; wrap in
1 tsp. vanilla plastic wrap. Chill at least 1 hour or,
3 Tbsp. cornstarch preferably, overnight.
Cheddar Crumble MEANWHILE, for Apple Filling, in a
2/3 cup all-purpose flour medium bowl stir together granu-
1/3 cup packed brown sugar lated sugar, brown sugar, cinnamon,
6 Tbsp. cold unsalted butter, cut ginger, nutmeg, and ¼ tsp. kosher
into ½-inch cubes salt. In an extra-large bowl toss
1 cup cold shredded sharp ched- together apple chunks, lemon zest,
dar cheese (4 oz.) and lemon juice. Add sugar-spice
To Serve mixture to apples; toss to combine.
Crème fraîche (optional) Let apples stand at room tempera-
ture at least 1 hour or up to 24 hours
FOR CHEDDAR PASTRY, in a liquid to macerate and release their juices,
measuring cup combine the ice stirring occasionally. (If holding
water and vinegar; refrigerate until longer than 1 hour, cover and chill.)
ready to use. In a large bowl whisk CUT two circles of parchment paper
together flour, granulated sugar, to fit into the bottom of a 9-inch
baking powder, cayenne, and ¾ tsp. springform pan. Place one in the
kosher salt. Add cold butter cubes pan; cut a few 3- to 4-inch slits in
to flour mixture; toss to coat. Using the other (to allow apples to steam);
a pastry cutter, cut butter into set it aside. On a lightly floured
flour mixture until pieces are pea surface, roll dough into a 15-inch
size. Add cold cheese; toss until circle. The dough will be quite firm
evenly distributed. Add the vinegar but will soften as you roll it. Rotate
mixture, 1 Tbsp. at a time, tossing the dough as you roll it to assist
mixture with a fork to combine. The in achieving a uniform circle. Dust

Ta l l A p p l e P i e w i t h
Cheddar Crust and MAKE IT AHEAD
Crumble Then refrigerate the pie
overnight. Remove pan
ACTIVE TIME 1 HOUR
TOTAL TIME 4 HOURS, 15 MINUTES
sides and bring to room
SERVES 10 temperature to serve.

Cheddar Pastry
1/3 cup ice water
1 tsp. cider vinegar
2½ cups all-purpose flour
1 tsp. granulated sugar
¼ tsp. baking powder
1/8 tsp. cayenne pepper
1 cup (2 sticks) cold unsalted
butter, cut into ½-inch cubes
1 cup cold shredded sharp
cheddar cheese (4 oz.)
Apple Filling
½ cup granulated sugar
½ cup packed brown sugar
1½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. freshly grated nutmeg
4½ lb. apples (use combination of
sweet and tart apples that hold
their shape, such as Northern

THANKSGIVING 87
G R E AT F O O D

dough with additional flour while Coconut Custard

rolling to keep it from sticking. This ¾ cup sugar
pastry needs to support quite a bit ¼ cup cornstarch
of weight, so it should be between MEANWHILE, for Cheddar Crumble, in 1 13.5-oz. can full-fat
¼ and 1/8 inch thick (err on the side a medium bowl combine flour and unsweetened coconut milk
of thicker). Dust dough circle with brown sugar. Using a pastry cutter, 4 large egg yolks (reserve whites
a little flour; fold the circle in half cut in cold butter cubes until pea size. for meringue)
and then in half again. Carefully Add cold cheese; toss to combine. 1½ tsp. vanilla
transfer dough to the prepared pan REDUCE oven temperature to 350°F. ½ cup sweetened flake coconut
with the point of the folded dough in Carefully remove baking sheet with Meringue
the center of the pan. Unfold circle, pie from oven. Remove parchment 4 large egg whites (reserved
gently pressing it over bottom and circle from top of pie. Top with the from eggs used for custard),
smoothing it up sides of the pan crumble, pressing down evenly. room temperature
until it is even with the top edge. Be Return to oven on baking sheet. ½ tsp. cream of tartar
careful not to tear the dough. (If you Bake until apples are tender, edges 1 cup sugar
like, to keep the crust from shrinking are bubbly, and top is golden, 45 to 1 tsp. vanilla
down the sides, form the top pastry 60 minutes more. Tent with foil after
edge so it is taller than rim of the 30 minutes to prevent overbrown- FOR COCONUT CRUST, preheat oven
pan, crimping slightly to secure ing. (Test the apples using the tip of to 325°F. Spread coconut in an even
it.) Cover loosely with plastic wrap. a small paring knife; they should be layer on a baking sheet. Bake just
Refrigerate 30 minutes to 1 hour to tender, not mushy.) Transfer baking until fragrant and lightly golden, 5 to
firm pastry. Prick bottom of pastry sheet with pie to a cooling rack. Cool 7 minutes; let cool. Reserve ¼ cup
and around the sides. completely before removing sides for the Chewy Coconut Layer and
MEANWHILE, place a large colander of pan.* ¼ cup to top the Meringue.
or fine-mesh sieve over a bowl. TO RELEASE PIE, run a small offset INCREASE oven temperature to
Transfer apple filling to the colander spatula between sides of pan and 450°F. In a medium bowl stir
to drain. Pour the drained liquid into crust; gently open sides of pan and together flour, the remaining ¼ cup
a small saucepan. (You will have remove. Use a serrated knife to slice toasted coconut, and ¼ tsp. salt.
1 to 1¼ cups liquid.) Bring to boiling pie into wedges. If you like, drizzle Using a pastry cutter, cut in shorten-
over medium-high; reduce heat to with crème fraîche (thin with milk if ing and butter until pieces are pea
medium. Boil gently until reduced necessary). Cover and chill leftovers size. Add ice water, 1 Tbsp. at a time,
by half (about ½ cup), 8 minutes. up to 3 days. tossing with a fork until mixture
Remove from heat. Stir in the cut-up *TIP At this point, you can cover and begins to come together. Gather
butter and vanilla; let cool. Combine refrigerate the cooled pie overnight. dough, kneading gently until it holds
drained apples and cornstarch; Remove sides of pan and bring pie to together. Shape into a disk.
toss to coat. Pour cooled syrup over room temperature before serving. ON A LIGHTLY FLOURED SURFACE,
apples; toss to combine. roll dough into a 12-inch circle. Wrap
TO PARBAKE CRUST, preheat oven dough around rolling pin and trans-
to 400°F. Line pastry in pan with a C o l o s s a l C o co n u t fer to a 9-inch pie plate. Take care
14-inch-square sheet of parchment not to stretch dough. Press into pie
Custard Pie
or double-layered heavy foil. Center plate and trim circle ½ inch beyond
parchment over the pastry and ACTIVE TIME 45 MINUTES the edge of pie plate. Fold under
gently press it onto pastry in pan. TOTAL TIME 3 HOURS, 15 MINUTES extra pastry even with the plate
Fill the cavity with about 2 lb. dried SERVES 8 edge; crimp edge. Use a fork to prick
beans. Place pan on a parchment- bottom and sides of crust.
lined baking sheet. Bake 15 minutes. Coconut Crust LINE crust with a double thickness
Carefully remove parchment and ¾ cup sweetened flake coconut of foil. Bake 8 minutes; remove foil.
beans from pan. Bake until bottom 1½ cups all-purpose flour Bake 6 to 8 minutes more or until
of crust is set, 5 to 10 minutes more. ¼ cup shortening golden. Cool on a wire rack.
Reduce oven temperature to 375°F. ¼ cup cold unsalted butter, cut FOR CHEWY COCONUT LAYER, in a
SPOON apple filling into the par- into 1-inch cubes medium bowl combine sweetened
baked crust, gently compressing the ¼ to 1/3 cup ice water coconut and reserved ¼ cup toasted
apples to eliminate any air pockets. Chewy Coconut Layer coconut. In a heavy 1-qt. saucepan
Cover edge of crust with strips of 1 cup sweetened flake coconut heat sugar and 2 Tbsp. water over
foil. Place the parchment circle ½ cup sugar medium just until sugar dissolves
with the slits over the apples. Bake ¼ cup Lyle’s Golden Syrup or light (do not simmer). Remove from heat.
40 minutes. corn syrup
½ tsp. vanilla

88 REAL SIMPLE
 P RO T I P
You can use a hand mixer
to beat the egg whites,
but it will be easier and
you’ll get more volume
using a stand mixer.

Stir syrup, vanilla, and 1/8 tsp. salt carefully and slowly pour hot sugar
into coconut. Fold in sugar mixture syrup over egg whites, gradually
using a rubber spatula. Using an off- increasing speed to high until stiff
set spatula, spread coconut mixture peaks form (tips stand straight).
Stir in sweetened coconut. Pour
in pie shell. Beat in vanilla. Meringue should be
custard into shell; spread evenly.
FOR COCONUT CUSTARD, in a medium glossy and very thick.
Cover with plastic wrap pressed
saucepan stir together sugar, SMOOTH OR PIPE meringue over fill-
directly on custard surface. Chill at
cornstarch, and 1/8 tsp. kosher salt. ing, completely covering filling and
least 2 hours or up to 2 days before
Gradually stir in coconut milk. Cook drawing meringue to edge of crust.
topping with meringue.
and stir over medium-high until If you like, use a kitchen torch to
FOR MERINGUE, in the bowl of a
thickened and bubbly. Place egg brown meringue. Sprinkle meringue
stand mixer fitted with a whisk
yolks in a bowl. Gradually stir ¼ cup with remaining ¼ cup toasted coco-
attachment, combine egg whites
hot mixture into egg yolks; add egg nut. Cut into wedges using a sharp
and cream of tartar. Whisk on
mixture to saucepan. Bring to a gen- knife dipped in hot water. ■
medium just until soft peaks form
tle boil, stirring constantly; reduce
(tips curl). In a heavy 1-qt. saucepan
heat. Cook and stir 2 minutes more;
combine sugar and ½ cup water.
remove from heat. Whisk in vanilla.
Cook over medium-high, stirring
until sugar dissolves and mixture
reaches 240°F. With mixer on low,

THANKSGIVING 89
 Hello, Leftovers!
Make the most of that fridge bounty with this guide to storing,
heating, and—most important—enjoying the remnants.
BY A D I N A ST E I M A N

R OAST T U R K E Y BA K E D S I D E D I S H E S M AS H E D P O TAT O E S
Cut meat off bones, wrap in foil, and To maintain the texture of dishes like Always reheat with a bit more milk
place in freezer bags. Use bones for sweet potato casserole, gratin, and and a pat of butter. Or use straight
stock; for an Instant Pot version, add stuffing, avoid microwaving. Reheat from the fridge as a topping for a
them with onions, carrots, celery, and in a wide, ovenproof container, quick shepherd’s pie. For an easy fall
herbs. Cover with water by 1 inch and covered with foil, at 300°F until warm soup, thin out with chicken broth and
cook on high pressure for 30 minutes in the middle. Then uncover and broil simmer with sautéed leeks, thyme,
with natural release. Strain and use briefly (or, if using a toaster oven, and a splash of white wine.
for soup, risotto, or gumbo. toast) to crisp up the top.

R O L L S, B R E A D S, A N D B I S C U I TS ALL THE PIES

Cube rolls and freeze to use in Store fruit pies, loosely wrapped
strata, bread pudding, or more (yes, in plastic, at room temperature to
more) stuffing. Toast corn bread and maintain the crust’s texture. Stash
biscuits to eat with jam the next day, pumpkin, pecan, and icebox pies
or crumble and mix with butter and in the fridge. Eat with yogurt for
brown sugar to make a quick-baking breakfast, or layer with ice cream and
cobbler topping for cooked fruit. maple syrup for a next-day dessert.

How Long Will It Keep?

Turkey Gravy Stuffing Mashed Sweet Cranberry Breads Fruit Other

Potatoes Potatoes Sauce Pies Pies
ROOM TEMP — — — — — — 1 to 2 days 2 days —
FRIDGE 3 to 4 days 2 days 3 days 3 to 4 days 3 days 2 weeks — — 2 days
FROZEN 3 months 2 months 3 months 2 months — 2 months 1 month — —

90 REAL SIMPLE
 Build the Best Post-Thanksgiving Sandwich
Stock a loaf of sliced Pullman bread, and Thanksgiving leftovers will disappear in
record time. Follow this plan for a top-notch lunch.

Spread Use leftover

cranberry sauce cooked green
on top piece beans instead
of toast. of lettuce.

Fry slabs of
stuffing in
butter until
warm and crisp.

Mix cold gravy Sprinkle thinly

with mayo sliced turkey
and spread on with a bit of
bottom toast. flaky sea salt.

The Grub That Keeps on Giving

T U R K E Y + M AS H E D P O TAT O E S = T U R K E Y S H E P H E R D ’S P I E
Sauté extra onions, carrots, celery, and herbs in butter until tender, then add
chopped cooked turkey and extra gravy, thinned out with milk and cream. Simmer
for 5 to 10 minutes, then transfer to a baking dish and top with cold mashed
potatoes. Bake at 350°F until filling is warmed through and topping is golden
brown, about 30 minutes. Serve with cranberry sauce. MORE FROM OUR
KITCHEN
ST U F F I N G + R OAS T E D V E G G I E S = ST U F F I N G BA K E D E G G S
Find videos, lessons,
Spread leftover stuffing and extra roasted vegetables in a greased 13-by-9-inch pan shortcuts, and
and bake until crispy. Make hollows in 6 places and crack an egg into each; sprinkle strategies to help you
with grated cheese and bake at 400°F until crispy. Top with chopped herbs. get dinner (and break-
fast, and lunch, and
SW E E T P O TAT O E S + C R A N B E R RY SA U C E = SW E E T P O TAT O WA F F L E S
dessert) on the table
Whisk 1 cup leftover sweet potato puree with 3 beaten eggs, 1 cup milk, and 6 Tbsp. with ease at
melted butter until smooth. Whisk 1½ cups flour, 2 tsp. each baking powder and realsimple.com/
pumpkin pie spice, and ½ tsp. kosher salt in a separate bowl. Stir flour mixture into cookingschool.
sweet potato mixture, then ladle by ½ cupfuls into a greased, hot waffle maker;
cook until golden brown. Serve topped with maple syrup and cranberry sauce.

THANKSGIVING 91
 M O RN I N G -A F T E R B RE A KFASTS
Pumpkin bread and other morning meals that let you
keep the good food coming all weekend.

A p p l e - P u m p k i n B a ke d
Oatmeal
This breakfast is like fall on a plate,
combining classic seasonal flavors
for maximum comfort.
BY L I Z M E RVO S H

ACTIVE TIME 10 MINUTES

TOTAL TIME 55 MINUTES
SERVES 8

Cooking spray
2½ cups old-fashioned regular
rolled oats
1 15-oz. can pumpkin puree
1 large apple, shredded on
largest holes of a box grater
1 cup whole milk
2 large eggs, beaten
½ cup pure maple syrup, plus
more for serving
2 tsp. pumpkin pie spice
2 tsp. pure vanilla extract
1 tsp. baking powder
½ tsp. kosher salt
½ cup chopped walnuts
Vanilla whole-milk Greek yogurt,
for serving

PREHEAT oven to 375°F. Lightly coat

an 8-inch square baking dish with
cooking spray.
STIR together oats, pumpkin, apple,
milk, eggs, syrup, pumpkin pie spice,
vanilla, baking powder, and salt in a
large bowl until combined. Scrape
oatmeal mixture into prepared
baking dish. Even out mixture with a
spatula and sprinkle with walnuts.
BAKE until puffed, set, and browned,
about 35 minutes. Let cool. Serve
with yogurt and syrup.
 P u m p ki n S p i ce B re a d
To freeze, wrap in plastic wrap, then foil.
Freeze up to 3 months. Thaw, unwrapped,
at room temperature, 3 to 4 hours.
BY A N A N DA E I D E L ST E I N

ACTIVE TIME 20 MINUTES

TOTAL TIME 2 HOURS, 30 MINUTES
MAKES 3 LOAVES

Batter
Nonstick spray
3 cups all-purpose flour
1 Tbsp. plus 1 tsp. baking powder
1 Tbsp. ground cinnamon
1½ tsp. ground ginger
½ tsp. ground cloves
1½ tsp. kosher salt
2 cups packed light brown sugar
1 cup granulated sugar
1 15-oz. can pumpkin puree
1 cup vegetable oil
5 large eggs
1 Tbsp. vanilla extract
Streusel
¾ cup all-purpose flour
1∕3 cup packed light brown sugar
1∕3 cup raw pumpkin seed kernels
(pepitas)
½ tsp. kosher salt
6 Tbsp. unsalted butter, melted

MAKE THE BATTER Preheat oven to 350°F.

Lightly coat three 8-by-4-inch loaf pans
with nonstick spray. Whisk flour, baking
powder, cinnamon, ginger, cloves, and salt
in a large bowl. Whisk brown sugar, granu-
lated sugar, pumpkin, oil, eggs, and vanilla
in a separate large bowl until smooth.
Make a well in center of dry ingredients
and add sugar mixture. Starting from the
center, stir until blended. Divide evenly
among prepared pans.
MAKE THE STREUSEL Whisk flour, sugar,
pepitas, and salt in a small bowl. Add but-
ter; stir with a fork until mixture is crum-
bly. Sprinkle evenly over batter in pans.
BAKE until loaves are golden and a
toothpick inserted in the centers comes
out clean, 55 to 70 minutes. Remove
from oven; let loaves cool for 10 minutes.
Remove loaves from pans; transfer to wire
rack. Let cool completely. Slice and serve.

THANKSGIVING 93
G R E AT F O O D

S W E E T P O TAT O
BUTTERMILK
PA N C A K E S
mixture. Gently stir until few dry
Thick, fluffy, and mapley, this spots remain. Add melted butter
healthy treat will be your weekend and stir gently until just combined.
breakfast go-to. PREHEAT oven to 200°F. Set a wire (Do not overmix; lumps are okay.)
BY A N A N DA E I D E L ST E I N rack inside a rimmed baking sheet. HEAT a large nonstick skillet or grid-
Prick potato all over with a fork. dle over medium-high. Brush with
ACTIVE TIME 25 MINUTES Place in a microwave-safe bowl oil; reduce heat to medium. Cooking
TOTAL TIME 25 MINUTES
with 1 teaspoon water and cover. in batches, add 1/3-cupfuls of batter
SERVES 4
Microwave on high until tender when to skillet, flattening tops slightly.
1 9-oz. sweet potato or ¾ cup pierced with a fork, 5 to 7 minutes. Cook until bubbles rise to surface
cooked and mashed sweet Let cool. Discard water. Split potato and underside is golden brown, 2 to
potato and scoop flesh into bowl; discard 4 minutes. Flip and cook until puffed
2 large eggs skin. Mash to make ¾ cup. and golden brown on other side, 2 to
BEAT eggs and buttermilk in a large 4 minutes. Transfer to wire rack;
2 cups whole buttermilk
2 Tbsp. pure maple syrup, plus bowl. Add potato and syrup; whisk keep warm in oven. Repeat with oil
more for serving until well combined. and remaining batter. Serve with
WHISK flour, baking powder, salt, pecans and syrup. ■
2 cups all-purpose flour
1½ tsp. baking powder baking soda, cinnamon, and nutmeg
1¼ tsp. kosher salt in a medium bowl. Add to buttermilk
1 tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
2 Tbsp. unsalted butter, melted
Canola oil, for cooking
Toasted pecans, chopped,
for serving

SUPER SPUDS
Whether sweet potatoes are baked, mashed, or mixed into breakfast or dessert, the vibrant tubers
add natural sweetness and a boatload of nutritional perks. They’re high in fiber, antioxidants, and
immune-boosting vitamin C. If you want a little unexpected color, look for purple varieties.

94 RE AL SIMPLE
 Editor in Chief Lauren Ianotti
Creative Director Phoebe Flynn Rich
Executive Editor Lisa Freedman
Managing Editor Tara Cox
Photo Director Muzam Agha
Features Director Amy Maclin
Home Director Erica Finamore

A Joyous Thanksgiving Photo and

Illustration Credits
Vice President, Editor in Chief Kostya Kennedy
Creative Director Gary Stewart
Associate Photo Director C. Tiffany Lee
Editorial Operations Director Jamie Roth Major FRONT COVER CHAPTER 2
Editor Lisa Lombardi Greg Dupree PP. 24–25 shine.graphics/
Art Director Wendy Johnson Shutterstock PP. 26–29 Monica
Photo Editor Steph Durante
BACK COVER Garwood (2) PP. 32–33 Anne
Writers Kate Carter Frederick, Ananda Eidelstein, Ava Erickson,
Erica Finamore, Claudia Fisher, Betty Gold, Ellen Gray, clockwise from top: Bentley (7) P. 35 Victor Protasio
Jenna Helwig, Hannah Howard, Jennifer King Lindley, Christopher Testani; dfrolovXIII/ P. 37 CWP, LLC/Stocksy PP.
Amy Maclin, Liz Mervosh, Kristen Miglore, Lisa Milbrand, Shutterstock; Fortyforks/ 38–39 Monika Lemeshonak/
Ivy Odom, Ali Ramee, Stephanie Sisco, Adina Steiman,
Shutterstock Shutterstock PP. 40–41 Rudzhan
Emily Teel, Thao Thai
Manager, Editorial Operations Gina Scauzillo Nagiev/iStock/Getty Images Plus
Associate Manager, Editorial Operations Ariel Davis P. 1 Susan Brooks-Dammann/ P. 42 Dasha Yahmina/Shutterstock
Copy Chief Tracy Guth Spangler Stocksy P. 2 Greg Dupree
Copy Editor Diane M. Pavia
P. 3 (from left) Artem Podrez/ CHAPTER 3
Researcher Lindy Speakman
Production Designer Sandra Jurevics Stocksy; Anne Bentley; Kelsey PP. 44–45 Christopher Testani
Director, Premedia Imaging Michael Sturtz Hansen PP. 4–5 Maksym PP. 46–47 Fred Hardy II PP. 49–51
Color Quality Analysts Sarah Schroeder, Ryan C. Meier Belchenko/iStock/Getty Greg Dupree (3) PP. 52–53 Adam
Production Director Patrick McGowan
Images Plus Cruft (2) PP. 54–59 Victor Protasio
Production Managers Ashley Schaubroeck, Trevi Jones, April Gross
(5) PP. 60–61 (from left) Ana Zaja
Senior Quality Director Joe Kohler
Associate Quality Director Jason Lamb CHAPTER 1 Petrak; Greg DuPree P. 62 Ana
PP. 6-7 James Andrews1/ Zaja Petrak (2) P. 63 son Downing
DOTDASH MEREDITH PREMIUM PUBLISHING
Shutterstock P. 8 Babeth Lafon PP. 64–66 Greg Dupree (2) PP.
Vice President & General Manager Jeremy Biloon
Vice President, Group Editorial Director Stephen Orr P. 9 Jay Wilde P. 10 Bethany 67–68 Abbey Lossing (3) PP. 69–70
Senior Director, Brand Marketing Jean Kennedy Nauert, Design by Studio Greg Dupree (2) PP. 71– 72 Abbey
Associate Director, Brand Marketing Katherine Barnet Murnane for the home of Lossing (4) P. 73 Greg Dupree PP.
Senior Manager, Brand Marketing Geoffrey Wohlgamuth
Joy Cho P. 11 Babeth Lafon (2) 74–75 Fred Hardy II (2) P. 76 Caitlin
Brand Manager, Brand Marketing Mia Rinaldi
PP. 12–13 Artem Podrez/ Bensel P. 77 Christopher Testani
Special thanks Gabby Amello, Brad Beatson, Stocksy PP. 14–15 SeventyFour/ PP. 78–84 Kelsey Hansen (5) P. 85
Nicoleta Papavasilakis, Farah Ameen
iStock/Getty Images Plus Zigzag Mountain Art/Shutterstock
ADVERTISING AND BUSINESS PP. 16–18 Kim Cornelison (2) PP. 86–89 Kelsey Hansen (3)
SVP & Group Publisher Daren Mazzucca P. 19 (from left) Rawf8/iStock/ PP. 90–91 Adam Cruft (6) P. 92
(daren.mazzucca@dotdashmdp.com) Getty Images Plus; Lowes.com Fred Hardy II P. 93 Victor Protasio
VP & Publisher Donna Lindskog
PP. 20–23 Stephen Kent P. 94 Heami Lee (2) P. 95 Laura
(donna.lindskog@dotdashmdp.com)
Marketing Sandra Salerno Roth, Christine Austin Johnson (4) Stolfi/Stocksy

DIGITAL
SVP/Group General Manager, Home Mélanie Berliet

DOTDASH MEREDITH
President, Lifestyle Alysia Borsa

Copyright © 2024 Meredith Operations Corporation

225 Liberty Street • New York, NY 10281

All rights reserved. No part of this book may be reproduced in any form or
by any electronic or mechanical means, including information storage and retrieval
systems, without permission in writing from the publisher, except by a reviewer,
who may quote brief passages in a review.

For syndication or international licensing requests, email

syndication.generic@dotdashmdp.com. For reprint and reuse permission,
email mmc.permissions@dotdashmdp.com.

Printed in the USA.

THANKSGIVING 95
 “The power of finding beauty
in the humblest things makes
home happy and life lovely.”
— L O U I S A M AY A L C O T T

96 RE AL SIMPLE
 IT’S THANKSGIVING MADE EASY.
Serve up a meal to remember with the help of Reynolds Wrap.®

© 2024 Reynolds Consumer Products, LLC.

 FEAST DAY M A DE S I M P L E
The complete Thanksgiving game plan includes easy recipes for a delicious turkey,
festive cocktails, tasty sides, quick appetizers, and amazing pies. Plus: fall decorating hacks,
potluck planning tips, dinner conversation starters, and new ways to give thanks.