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Rosemary, cayenne pepper, and vanilla make this quick and easy Thanksgiving appetizer memorable and delectable.
Timesaving Tip: Store cooled pecans in an airtight container up to one week.
Timesaving Tip: The challah bread may be cubed and stored in an airtight container one day before assembling dressing. The corn bread recipe can be made ahead and frozen.
Timesaving Tip: The baked rolls can be frozen. Before serving, thaw first, and then wrap rolls in foil. Warm rolls in a 350°F oven about 15 minutes or until heated through.
Toss Granny Smith apple, turnip, beet, and carrot matchsticks with a light citrus vinaigrette that can be made up to three days in advance.
Timesaving Tip: Prepare, cover, and refrigerate the dressing for up to three days. Cut vegetables, then cover and store each vegetable separately, up to a day.
Timesaving Tip: Cook, cover, and refrigerate potatoes up to one day. To proceed with the recipe, drain off most of the water. Reheat the covered potatoes over medium heat, drain again, then follow recipe.
Timesaving Tip: This recipe can also be made in a 9X13 baking dish.
Timesaving Tip: To cool custard quickly, place the pan with custard into a sink of ice water for one to two minutes, stirring constantly.
Timesaving Tip: This pie can be made up to two days ahead and refrigerated until it's time to serve.
Timesaving Tip: Don't overcook; fresh turkeys cook faster than frozen, and the meat will be pinkish in color rather than brown.
Timesaving Tip: Bake and refrigerate the un-topped green bean mixture one day ahead. Fry shallots up to two days ahead; store in an airtight container at room temperature. Reheat the green beans, covered, until heated through, and then top with crispy shallots in the last five minutes.
Timesaving Tip: After cooling, wrap and refrigerate pies up to three days. Or wrap, label, and freeze pies up to one month. Unwrap and thaw the frozen pies at room temperature before serving.
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