F&W’s Test Kitchen offers amazing versions of eight Thanksgiving classics, then gives two innovative variations for each.
Marcia Kiesel’s luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in advance, then reheated and garnished just before serving.
Grace Parisi blends ingredients like lemons or pecans into a butter that she rubs all over the turkey.
Cranberries only need to be cooked for a few minutes before they burst and form a sauce.
After tossing the ingredients and spreading them in a pan, chill the stuffing for at least an hour before baking. This ensures that the bread soaks up the liquid—key to a stuffing that’s crisp on top and moist within.
Boiling kale before sautéing it is key to making it tender. If the stems and center veins are very tough, remove them: Fold the kale leaves in half with the vein side out, then pull up on the stems.
For ultrafluffy potatoes, press them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve.
When roasting winter vegetables, be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they’re in the oven, so they brown evenly.
To create a crisp crust on the bottom, partially bake the pie shell before adding the filling. If the edge starts to darken too much, cover it with a pie shield or strips of foil.