*All recipes from Sandra Lee Semi-Homemade Money-Saving Meals

Appetizer

Early Peas and Haricots Verts in Garlic Herb Sauce

Main

Herb Butter Roasted Turkey

Dessert

Bourboun sweet potato pie

Cocktail

Cherries Jubilee Cocktail

Bourbon Sweet Potato Pie

Prep 30 minutes Bake 1 hour 8 minutes

Cool 2 hours Makes 8 servings

1 frozen deep-dish piecrust, Marie Callender’s®

1 bag (24-ounce) frozen cut sweet potatoes, Ore-Ida® Steam n’ Mash

¹⁄₄ cup butter, melted

1¹⁄₄ cups sugar

2 eggs, lightly beaten

1 can (5-ounce) evaporated milk, Carnation®

¹⁄₄ cup bourbon, Jim Beam®

2 teaspoons pumpkin pie spice, McCormick®

Purchased caramel sauce (optional)

Chopped toasted pecans (optional)

1. Preheat oven to 400 degrees F. Let piecrust thaw for 10 minutes. Prick the bottom and sides of crust with a fork. Bake on a baking sheet in preheated oven for 8 minutes.

2. Meanwhile, prepare sweet potatoes as directed on package. Mash cooked sweet potatoes with butter. Stir in sugar, eggs, evaporated milk, bourbon, and pumpkin spice; pour into pie shell. Leaving pie on baking sheet, bake for 10 minutes.

3. Reduce oven to 350 degrees F and continue baking for 50 to 60 minutes or until a knife inserted 1 inch off-center comes away clean. Cool for 2 hours before slicing. Drizzle individual slices with caramel sauce and sprinkle with toasted pecans (optional).

Early Peas and Haricots Verts in Garlic Herb Sauce

Prep 15 minutes

Makes 12 servings

1 bag (16-ounce) frozen haricots verts (green beans), C&W®

1 bag (16-ounce) frozen early harvest peas, C&W®

1 tablespoon water

4 strips bacon, chopped

1 cup slivered red onions

1 ¹⁄₄ cups half-and-half or light cream

¹⁄₄ cup cognac

1 packet (1.6-ounce) garlic herb sauce mix, Knorr®

Salt and black pepper

1. In a microwave-safe bowl, combine frozen green beans and peas. Add the water; cover and heat on high setting (100 percent power) for 8 to 10 minutes or just until vegetables are tender, stirring once.

2. Meanwhile, in a large saucepan, brown chopped bacon. Drain all but 1 tablespoon of the bacon fat from the pan. Add slivered onions; cook until softened. Add half-and-half and cognac to saucepan; whisk in dry garlic herb sauce mix. Bring to a boil, stirring constantly; reduce heat. Simmer, uncovered, until thickened.

3. Drain green beans and peas. Add to pan with sauce; stir to coat vegetables. Season to taste with salt and pepper.

Cherries Jubilee Cocktail

Start to Finish 5 minutes

Makes 2 servings

Ice

4 shots vanilla vodka, Smirnoff®

2 shots cherry brandy, Kirschwasser®

Lemon-lime soda, Sprite®

Maraschino cherries, Mezzetta®

Lemon and/or lime slices (optional)

1. Fill two cocktail glasses with ice. Pour 2 shots vodka and 1 shot cherry brandy over ice in each glass; stir. Top with lemon-lime soda. Garnish with cherries. Add lemon and/or lime slices (optional).

Herb Butter-Roasted Turkey meal 1

Prep 30 minutes Roast 4 hours

Chill 15 minutes Makes 12 servings

Turkey’s lean protein is so healthy, you’ll want to eat turkey every night. Roast it with herbs for Sunday dinner, then simmer with peppercorns and sage dumplings for a savory stew. Go for three by creaming it with cheese, butter, and bacon in an open-face Mornay.

1¹⁄₂ sticks (³⁄₄ cup) butter, softened

2 tablespoons garlic herb sauce mix, Knorr®

1¹⁄₂ teaspoons poultry seasoning, McCormick®

1¹⁄₂ teaspoons crushed garlic, Gourmet Garden®

1 bag (32-ounce) celery and carrot party sticks, Ready Pac®

2 large onions, diced

1 container (32-ounce) reduced-sodium chicken broth, Swanson®

12 pounds whole turkey, thawed if frozen

1 tablespoon salt

1 tablespoon ground black pepper, McCormick®

3 packets (0.75 ounce each) fresh poultry herb blend  
(sage, thyme, and rosemary), Herb Thyme®

1 lemon, thickly sliced

1. In a small bowl, combine softened butter, garlic herb sauce mix, poultry seasoning, and crushed garlic. Use a fork to stir together until well mixed. Cover and refrigerate for 15 to 30 minutes or until butter mixture is firm but not hard.

2. Preheat the oven to 450 degrees F. In the bottom of a roasting pan, arrange celery and carrot party sticks and half of the diced onions. Add chicken broth; set aside.

3. Rinse the thawed turkey under cold water and pat dry with paper towels. Using your fingers, carefully loosen the skin around the entire bird. Chop the butter mixture into small pieces. Place half of the butter pieces under the skin of the turkey. Rub the remaining butter pieces on the outside of the skin. Season inside and outside of the turkey with salt and pepper. Stuff turkey cavity with remaining onions, fresh herbs, and lemon slices. (Truss if desired.) Insert a pop-up thermometer at an angle (about 3 inches down from the neck cavity and 2 inches from the breast bone).

4. Place turkey, breast side up, on a rack over the vegetables in the roasting pan. Place in preheated oven and reduce temperature to 325 degrees F.

5. Roast for 1 hour. Then, basting with pan juices every 20 minutes, continue roasting about 3 hours more or until thermometer pops up or an instant-read thermometer inserted into the inside thigh muscle registers 180 degrees F.