HOLIDAY MENU COLLECTION FOR THE

classic cook
Our Classic Roast Turkey . . . . . . . . . . . . . . . . . 3

Scott Peacock’s Cranberry Relish . . . . . . . . . . . 4

Butterhead Salad with Smoky Ranch . . . . . . . . 4

Herbed Mashed Potatoes . . . . . . . . . . . . . . . . . 5

Pull-Apart Dinner Rolls . . . . . . . . . . . . . . . . . . . 6

Sausage Stuffing . . . . . . . . . . . . . . . . . . . . . . . . 6

Sweet Potatoes with Toasted Pecans . . . . . . . . 7

Creamy Brussels Sprouts . . . . . . . . . . . . . . . . . 8

Classic Pumpkin Pie . . . . . . . . . . . . . . . . . . . . . 8

Better Homes and Gardens® | Holiday Menu Collection for the Classic Cook 
Roasted Willie Bird Turkey Breast
Ingredients
1 8- to 10-pound turkey
classic cook
Salt and ground black pepper (optional)
Ground black pepper (optional)
Old-Fashioned Bread Stuffing (optional) (See Recipe Center)
Vegetable oil
Turkey Pan Gravy
Directions:
1. Preheat oven to 325°F. Rinse turkey neck and body cavities; pat dry
with paper towels. If desired, sprinkle body cavity with salt and
pepper. If desired, spoon stuffing loosely into neck and body cavities.
Skewer turkey neck skin to back of turkey.
2. Tuck ends of drumsticks under band of skin across the tail or into
wire or nylon leg clamp. If there is no skin or clamp, tie drumsticks to
the tail with clean 100-percent-cotton kitchen string. Twist wing tips
under the back of turkey.
3. Place turkey, breast side up, on a rack in a shallow roasting pan.
Brush with oil; sprinkle with salt and pepper. If desired, insert an
ovenproof meat thermometer into the center of an inside thigh
muscle. Thermometer should not touch bone. Cover turkey loosely
with foil.
4. Roast turkey for 2-1/4 hours. Remove foil; cut band of skin or kitchen
string between drumsticks so thighs cook evenly. Continue roasting
for 30 to 45 minutes more (60 to 75 minutes, if turkey is stuffed) or until
the meat thermometer registers 180°F and the center of the stuffing (if
using) is 165°F. (The juices should run clear and drumsticks should
move easily in their sockets.)
5. Remove turkey from oven. Cover loosely with foil; let stand for 15 to
20 minutes before carving. Transfer turkey to a cutting board. Carve
turkey. Serve with Turkey Pan Gravy. FLAVOR VARIATIONS
Gremolata Turkey with Orange Glaze: For gremolata, in a small bowl,
combine 2 tablespoons finely chopped fresh parsley, 1 tablespoon
minced garlic, 1 teaspoon finely shredded lemon peel, 1 teaspoon

Turkey Pan Gravy
Ingredients
Reduced-sodium chicken broth
Melted butter (optional)
1/4 cup all-purpose flour
Salt
Ground black pepper
Directions
1. Transfer roast turkey to a cutting board. Stir 1 cup of the broth into
pan drippings in roasting pan, scraping up any browned bits from
pan. Pour drippings into a 2-cup glass measure. Skim and reserve fat
from drippings. If necessary, add enough melted butter to the
reserved fat to equal 1/4 cup. Pour the 1/4 cup fat into a medium
saucepan (discard any remaining fat). Add flour; whisk until
combined.
2. Add enough broth to drippings in the measuring cup to equal 2
cups. Gradually whisk broth mixture into flour mixture in saucepan
until smooth. Cook and stir over medium heat until thickened and
bubbly. Cook and stir for 1 minute more. Season to taste with salt and
pepper. Strain gravy into a serving bowl. Makes 2 cups (8 servings).
vegetable oil, and a dash each of salt and ground black pepper. Prepare
turkey as directed up to placing it in the roasting pan and stopping
before brushing the skin with oil. Starting at the tail end of the turkey,
loosen the skin on both breasts by sliding your fingers under the skin,
being careful not to tear it. Slide your hand as far as you can toward the
other end of the turkey, separating the skin from the meat. Rub the
gremolata under the skin and over the entire breast. Brush the entire
turkey with oil; sprinkle with salt and pepper. Roast as directed.
Meanwhile, in a small bowl, combine 3 tablespoons orange juice
concentrate, 2 tablespoons honey, 2 tablespoons melted butter, and 2
teaspoons chopped finely chopped fresh parsley. Baste the turkey
several times during the last 15 minutes of roasting with the orange
juice concentrate mixture.
Buttery Herb-Rubbed Roast Turkey: For herb-butter, in a small bowl,
combine 1/2 cup softened butter; 3 tablespoons snipped fresh thyme,
basil, oregano, and/or chives; and 2 cloves garlic, minced. Prepare turkey
as directed, up to placing it in the roasting pan and stopping before
brushing the skin with oil. Starting at the tail end of the turkey, loosen
the skin on both breasts by sliding your fingers under the skin, being
careful not to tear it. Slide your hand as far as you can toward the other
end of the turkey, separating the skin from the meat. Rub about two-
thirds of the herb-butter seasoning under the skin over the breasts. Rub
the remaining herb-butter mixture over the entire turkey. If desired,
sprinkle with salt and pepper. Roast as directed.

Better Homes and Gardens® | Holiday Menu Collection for the Classic Cook 
 Scott Peacock’s Cranberry Relish
classic cook
Butterhead Salad with Smoky Ranch
Ingredients
1 clove garlic, peeled (about 1/2 tsp.)
1 cup buttermilk
1/3 cup mayonnaise
1/3 cup dairy sour cream
2 Tbsp. snipped fresh Italian (flat-leaf) parsley
2 Tbsp. snipped fresh chives
1 green onion, thinly sliced (about 2 tbsp.)
1 tsp. white wine vinegar
1/2 tsp. smoked paprika
4 heads butterhead (Boston or Bibb) lettuce, torn
1 cup yellow pear tomatoes, halved
Directions:
1. For Smoky Ranch Dressing, place garlic clove on cutting board and
use side of wide knife to smash. Sprinkle 1/2 teaspoon salt on garlic. Use
side of knife to mash and rub into paste. Transfer to bowl. Whisk in
buttermilk, mayonnaise, sour cream, parsley, chives, green onion,
vinegar, paprika, and 1/4 tsp. black pepper into garlic paste until
Scott Peacock’s Cranberry Relish combined.
2. Toss lettuce with tomatoes. Serve with Smoky Ranch dressing.
Ingredients: Serves 8.
24 oz. fresh cranberries (6 cups)
Nutrition Facts
1 cup full-bodied red wine or cranberry juice
Calories 70, Total Fat (g) 5, Saturated Fat (g) 1, Cholesterol (mg) 5,
11/2 cups granulated sugar
Sodium (mg) 158, Carbohydrate (g) 4, Fiber (g) 1, Protein (g) 2, Vitamin C
1 cinnamon stick
(DV%) 12, Calcium (DV%) 6, Iron (DV%) 7, Percent Daily Values are based
1 Tbsp. finely grated orange zest
on a 2,000 calorie diet
Directions:
1. Wash cranberries; drain. Remove any spoiled berries. In a wide
Butterhead Salad with Smoky Ranch
nonreactive skillet combine wine, sugar, 1/4 tsp. salt, and cinnamon
stick. Bring to simmer, stirring to dissolve sugar; cook one minute. Add
the cranberries; cook, stirring constantly, until they begin to pop, 3 to 5
minutes. Add orange zest; cook a few seconds longer. Remove from
heat. Cool. Remove cinnamon stick. For thicker relish, smash berries
slightly with back of spoon. Makes 16 to 20 (1/4-cup) servings.
2. Note: Relish can be made up to 1 week in advance. Store, covered, in
refrigerator.
Nutrition Facts
Servings Per Recipe 4 1/2 to 5 cups Calories94, Sodium (mg) 33,
Carbohydrate (g) 22, Total Sugar (g) 18, Fiber (g) 2, Vitamin C (DV%) 9,
Iron (DV%) 1, Percent Daily Values are based on a 2,000 calorie diet

Better Homes and Gardens® | Holiday Menu Collection for the Classic Cook 
 classic cook
Herbed Mashed Potatoes
Ingredients
4 pounds round red or white potatoes
3 cloves garlic, minced
6 tablespoons butter
1 cup water
1 teaspoon salt
2 tablespoons snipped fresh parsley
2 tablespoons snipped fresh chives
2 tablespoons snipped fresh oregano
2 tablespoons snipped fresh thyme
2 tablespoons snipped fresh rosemary
1/4 cup mayonnaise
1/4 cup dairy sour cream
Half-and-half, light cream, or milk
Salt and ground white or black pepper
Snipped fresh herbs (optional)
Directions:
1. Peel potatoes, if desired, and cut up. In a Dutch oven combine
potatoes, garlic, 4 tablespoons of the butter, the water, and salt. Bring
to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until
tender. Stir in parsley, chives, oregano, thyme, and rosemary. Let stand
5 minutes.
2. Using a potato masher, mash mixture until nearly smooth. Stir in
mayonnaise and sour cream. Add enough half-and-half (about 1/2
cup) to desired consistency. Season to taste with salt and pepper
(about 1/2 teaspoon each).
3. Melt remaining 2 tablespoons butter and drizzle over potatoes.
Sprinkle with additional fresh herbs, if desired. Makes 8 to 10 servings.
Test Kitchen Tip: The mashed potatoes can be prepared ahead of
serving time and kept warm up to 2 hours in a slow cooker. Before
topping with butter, transfer prepared potatoes to a slow cooker, then
drizzle with butter and sprinkle with herbs. Cover and keep warm on
low-heat setting.
Nutrition Facts
Servings Per Recipe 8 to 10 servings Calories 269, Total Fat (g) 15,
Saturated Fat (g) 7, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g)
1, Cholesterol (mg) 35, Sodium (mg) 568, Carbohydrate (g) 31, Total
Sugar (g) 3, Fiber (g) 3, Protein (g) 5, Vitamin C (DV%) 48, Calcium
(DV%) 6, Iron (DV%) 14, Percent Daily Values are based on a 2,000
calorie diet

Better Homes and Gardens® | Holiday Menu Collection for the Classic Cook 

Pull-Apart Dinner Rolls
Pull-Apart Dinner Rolls
Ingredients
1 cup milk
2 Tbsp. sugar
2 Tbsp. shortening
1 tsp. salt
1 pkg. active dry yeast
1/4 cup warm water (110 degrees F to 115 degrees F)
1 egg, beaten
31/2 to 33/4 cups all-purpose flour
Directions:
1. In small saucepan combine milk, sugar, shortening, and salt; heat to
lukewarm (110 degrees F to 115 degrees F). In large bowl dissolve
yeast in warm water. Add egg and milk mixture. Gradually stir in
enough flour to make a soft dough. Turn out onto lightly floured
surface; knead gently 2 to 3 minutes to make a smooth ball. (Knead in
just enough remaining flour so dough is no longer sticky.) Place in
greased bowl, turning once to grease surface. Cover and refrigerate 8
to 24 hours.
2. Punch dough down; turn out onto a lightly floured surface; allow to
rest 10 minutes.
3. To shape rolls, roll or pat dough to a 10x8-inch rectangle about 3/4
inch thick. Cut in 2-1/2x1-inch strips. Lightly roll each strip and place in
a greased 15x10x1-inch baking pan, leaving about 1/2 inch between
each roll. Cover and let rise until nearly double in size (about 30
minutes).
4. Preheat oven to 400 degrees F. Bake 12 to 15 minutes or until golden
and rolls sound hollow when lightly tapped. Remove from pan. Serve
warm or cool. Makes about 32 rolls.
Test Kitchen Tip: To make rolls without chilling step: Prepare dough
through step one but instead of chilling, cover dough and let rise in a
warm place until double in size. Proceed with step 2.
Frozen Bread Dough Option: Thaw a 1-lb. loaf of frozen bread
dough. Roll or pat to 10x5-inch rectangle. Cut into 2-1/2x1-inch strips.
Lightly roll each strip and place almost touching in a greased 9x9x2-
inch pan. Cover and let rise until nearly double in size (about 30
minutes). Preheat oven to 400 degrees F. Bake for 12 to 15 minutes or
until golden and rolls sound hollow when lightly tapped. Remove
from pan. Serve warm or cool. Makes 20 rolls.
Nutrition Facts
Servings Per Recipe about 32 rolls Calories 63, Total Fat (g) 1, Choles-
terol (mg) 7, Sodium (mg) 78, Carbohydrate (g) 11, Total Sugar (g) 1,
Protein (g) 2, Calcium (DV%) 1, Iron (DV%) 4, Percent Daily Values are
based on a 2,000 calorie diet
Better Homes and Gardens® | Holiday Menu Collection for the Classic Cook
classic cook
Sausage Stuffing
Ingredients:
12 ounces bulk pork sausage
3/4 cup finely chopped onion (1 large)
1/2 cup chopped green sweet pepper (1 small)
1/2 cup chopped celery (2 stalks)
1/2 cup butter or margarine
5 cups dry white bread cubes (see tip)
41/2 cups crumbled corn bread
1 teaspoon poultry seasoning
1/8 teaspoon black pepper
3/4
11/4
cup chopped pecans, toasted (see tip) (optional)
to 11/2 cups chicken broth
Directions:
1. In a large skillet brown sausage over medium heat; drain. Remove
from skillet; set aside.
2. In the same skillet cook onion, sweet pepper, and celery in hot
butter over medium heat until tender; set aside.
3. In a large bowl combine bread cubes and corn bread. Add cooked
sausage, onion mixture, poultry seasoning, black pepper, and, if
desired, pecans. Drizzle with enough broth to moisten (about 1 cup),
tossing lightly to combine. Transfer to a 2-quart casserole. Bake,
covered, in a 325 degree oven for 30 to 45 minutes or until heated
through.
4. Or use bread mixture to stuff one 10- to 12-pound turkey. (See
stuffing tips.) Place any remaining stuffing in a casserole; drizzle with
enough of the remaining chicken broth (1/4 to 1/2 cup) to make a
stuffing of desired moistness. Cover and chill until ready to bake. Bake,
covered, in a 325 degree oven alongside turkey for 40 to 45 minutes or
until heated through. (For doneness temperatures and roasting times,
see roasting chart.) Makes 10 to 12 servings.
5. Quick Sausage Stuffing: Prepare as above, except substitute 3 cups
corn bread stuffing mix (one 8-ounce package) for the 4-1/2 cups
crumbled corn bread. Reduce poultry seasoning to 1/2 teaspoon; omit
the black pepper. Substitute water for the broth.
Nutrition Facts
Calories 373, Total Fat (g) 24, Saturated Fat (g) 10, Monounsaturated
Fat (g) 8, Polyunsaturated Fat (g) 2, Cholesterol (mg) 62, Sodium (mg)
686, Carbohydrate (g) 29, Total Sugar (g) 1, Fiber (g) 1, Protein (g) 8,
Vitamin C (DV%) 12, Calcium (DV%) 7, Iron (DV%) 8, Starch (d.e.) 2,
High-fat Meat (d.e.) .5, Fat (d.e.) 3.5, Percent Daily Values are based on a
2,000 calorie diet
Sausage Stuffing

 classic cook
Sweet Potatoes with Toasted
Pecans
Ingredients
41/2 lb. sweet potatoes
2 Tbsp. olive oil
1 Tbsp. kosher salt
1/2 cup butter
2/3 cup whipping cream
2 Tbsp. pure maple syrup
1/4 tsp. ground nutmeg
1 tsp. kosher salt
2 -3 cups tiny marshmallows
1/4 cup pecan halves, toasted
Directions:
1. Heat oven to 350 degrees F. Scrub potatoes and prick with a fork.
Brush with olive oil. Sprinkle with 1 tablespoon salt. Place potatoes in a
15x10x1-inch baking pan. Roast, uncovered, for 30 to 40 minutes or
until soft. Cool until easy to handle.
2. Halve potatoes; scoop out flesh and discard skin. Press through a
fine mesh sieve. Transfer to a large bowl.
3. In a small saucepan combine butter and whipping cream; cook over
medium heat until mixture comes to a simmer. Fold into the sweet
potatoes along with the maple syrup, nutmeg and remaining 1
teaspoon salt. Transfer to a 2-quart baking dish.
4. Cover and chill up to 24 hours.
5. Preheat oven to 350 degrees F. Bake chilled casserole, covered, for
55 minutes, stirring once. Increase oven temperature to 450 degrees F.
Uncover and sprinkle marshmallows on potatoes. Bake, uncovered, 12
to 15 minutes or until marshmallows are golden brown. Sprinkle with
toasted pecans. Serve immediately. Makes 8 (1/2-cup) servings plus
leftovers
To serve right away: Chilling step may be omitted. Proceed through
step 3. Increase oven temperature to 450 degrees F. Sprinkle marsh-
mallow on potatoes. Bake, uncovered, 12 to 15 minutes or until
marshmallows are golden brown. Sprinkle with toasted pecans.

Nutrition Facts
Servings Per Recipe 8 (1/2-cup) servings + leftovers Calories 255, Total
Fat (g) 14, Saturated Fat (g) 7, Monounsaturated Fat (g) 5, Polyunsatu-
rated Fat (g) 1, Cholesterol (mg) 33, Sodium (mg) 670, Carbohydrate
(g) 30, Total Sugar (g) 11, Fiber (g) 3, Protein (g) 2, Vitamin C (DV%) 4,
Calcium (DV%) 4, Iron (DV%) 4, Percent Daily Values are based on a
2,000 calorie diet

Better Homes and Gardens® | Holiday Menu Collection for the Classic Cook 
Creamy Brussels Sprouts
Ingredients
Nonstick cooking spray
1 medium onion, quartered and thinly sliced
3 cloves garlic, minced
3 Tbsp. butter
2 lb. Brussels sprouts, trimmed and halved, or green beans, trimmed
1 tsp. snipped fresh thyme or 1/4 tsp. dried thyme, crushed
3/4 cup reduced-sodium chicken broth
3/4 cup whipping cream
1/4 tsp. ground nutmeg
1/2 cup finely shredded Parmesan cheese or Pecorino Romano cheese
1/4 tsp. salt
1/8 tsp. ground black pepper
Directions:
1. Preheat oven to 350 degrees F. Lightly coat a 1-1/2-quart oval gratin
baking dish or baking dish with nonstick cooking spray.
2. In a 12-inch skillet cook onion and garlic in butter over medium heat
for 3 minutes or until softened. Stir in Brussels sprouts and thyme. Cook
for 4 minutes or until onions begin to brown. Add broth. Bring to
boiling. Cook, stirring occasionally, for 3 to 4 minutes or until broth is
nearly evaporated. Add whipping cream and nutmeg. Cook for 4
minutes or until mixture begins to thicken. Transfer to prepared baking
dish. Stir in half of the cheese, all of the salt, and pepper. Sprinkle with
remaining cheese.
3. Bake, uncovered, 20 to 25 minutes or until Brussels sprouts are tender.
Makes 8 to 10 servings.
Nutrition Facts
Calories 193, Total Fat (g) 14, Saturated Fat (g) 9, Monounsaturated Fat
(g) 4, Polyunsaturated Fat (g) 1, Cholesterol (mg) 46, Sodium (mg) 279,
Carbohydrate (g) 13, Total Sugar (g) 3, Fiber (g) 5, Protein (g) 7, Vitamin A
(DV%) 0, Vitamin C (DV%) 163, Calcium (DV%) 13, Iron (DV%) 9, Percent
Daily Values are based on a 2,000 calorie diet
Creamy Brussels Sprouts
Better Homes and Gardens® | Holiday Menu Collection for the Classic Cook
classic cook
Classic Pumpkin Pie
Classic Pumpkin Pie
Ingredients
1 recipe Pastry for Single-Crust Pie
1 15-ounce can pumpkin
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs, slightly beaten
3/4 cup half-and-half, light cream, or milk
Directions:
1. Preheat oven to 375 degrees F. Prepare and roll out Pastry for Single-
Crust Pie.
2. For filling, in a medium bowl combine pumpkin, sugar, cinnamon,
ginger, and nutmeg. Add eggs. Beat lightly with a fork just until
combined. Gradually add half-and-half; stir until combined.
3. Place the pastry-lined pie plate on the oven rack. Carefully pour filling
into pastry shell. To prevent overbrowning, cover edge of the pie with
foil. Bake for 25 minutes. Remove foil. Bake about 25 minutes more or
until a knife inserted near the center comes out clean. Cool on a wire
rack. Cover and refrigerate within 2 hours.
Pastry for a Single-Crust Pie: In a medium bowl stir together 1-1/4 cups
all-purpose flour and 1/4 teaspoon salt. Using a pastry blender cut in 1/3
cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold
water over part of the flour mixture; gently toss with a fork. Push
moistened dough to side of the bowl. Repeat moistening flour mixture,
using 1 tablespoon of cold water at a time (using a total of 4 to 5
tablespoons water), until all flour mixture is moistened. Form dough in
ball. On lightly floured surface use hands to slightly flatten dough. Roll
dough from center to edges into a circle about 12 inches in diameter. To
transfer pastry, wrap it around rolling pin. Unroll pastry into a 9-inch pie
plate. Ease pastry into plate without stretching it. Trim pastry to 1 inch
beyond edge of pie plate. Fold under extra pastry. Crimp and form a
high edge to keep filling from bubbling over. Do not prick pastry.
Nutrition Facts
Servings Per Recipe 8 servings Calories 255, Total Fat (g) 13, Saturated
Fat (g) 4, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 3,
Cholesterol (mg) 61, Sodium (mg) 94, Carbohydrate (g) 31, Total Sugar
(g) 14, Fiber (g) 2, Protein (g) 5, Vitamin C (DV%) 4, Calcium (DV%) 5, Iron
(DV%) 11, Other Carbohydrates (d.e.) 2, Fat (d.e.) 2.5, Percent Daily
Values are based on a 2,000 calorie diet