Woman's World
November 13, 2007

Thanksgiving made easy! Sandra Lee shares her yummiest shortcuts!

Cook up a traditional feast with all the fixings – and none of the stress!
America’s ultimate shortcut specialist tells you how…

With one of her favorite holidays just around the corner, Sandra Lee – Star of the Food Network hit Semi-Homemade with Sandra Lee – is both excited and relaxed. “I don’t get stressed anymore, because I’ve found ways to make Thanksgiving one of the simplest celebrations to pull off,” she smiles. Credit goes to her easy-on-the-hostess philosophy, which calls for combining 70% ready-made ingredients with 30% fresh ingredients. Steal her shortcuts, she says, and “anyone can put out a delicious feast and still have plenty of time to enjoy family and holiday traditions. The only thing sacrifice is the hassle!”

Recipes:

Cranberry Chutney
“This is an extra-flavorful family recipe,” Sandra smiles

• Combine all the ingredients in a bowl. Serve with turkey.

Servings: 10
Calories: 213
Protein: 2 g.
Fat: 8 g. (1 g. saturated)
Trans fat: 0 g.
Chol.: 0 mg.
Carbs.: 37 g.
Sodium: 20 mg
Fiber: 2 g.
Sugar: 23 g.
Kitchen time: 10 minutes.
Total time: 10 minutes.

Maple Sweet Potatoes
For a fancier twist, Sandra suggests using candied pecans instead of the marshmallows

• Preheat oven to 350ºF. Place sweet potatoes in 2-qt. shallow microwave-safe baking dish. Cover; microwave on High until heated through, 4-5 minutes. Drain any excess liquid.
• Combine butter, maple syrup, pumpkin pie spice, salt and pepper; spoon over potatoes. Top with marshmallows. Bake 10 minutes or until golden. 
  

Servings: 8
Calories: 242
Protein: 3 g.
Fat: 6 g. ( 4 g. saturated)
Trans fat: 0 g.
Chol.: 15 mg.
Carbs: 46g.
Sodium: 167 mg.
Fiber: 3 g.
Sugar: 18 g.
Kitchen time: 10 minutes
Total Time: 20 minutes

Glazed Roast Turkey
“The yummy sweet glaze on this turkey pairs perfectly with my tart Cranberry Chutney recipe,” Sandra reveals

• Preheat oven to 350ºF. Rub inside of turkey with 1/8 tsp. salt and 1/4 tsp. pepper; place on rack in roasting pan. Place celery leaves, onion and garlic in cavity; truss if desired.
• Combine jelly and butter; set aside. Rub outside of turket with remaining 1 tsp. salt, 1/4 tsp. pepper and cinnamon. Roast turket 3 hours, 15 minutes, brushing with jelly mixture during the last 30 minutes of roasting time.
• Transfer turkey to large platter; loosely cover with foil. Whisk together 1/2 cup broth and flour. Remove any excess fat from pan drippings; place pan with drippings over medium heat. Stir in remaining broth and apple juice; cook, stirring until mixture comes to boil, about 3 minutes. Whisk in flour mixture; cook, stirring until thickened, 2-3 minutes. Remove from heat; strain. Garnish turkey with fruit and herbs, if desired.

Servings: 10
Calories: 479
Protein: 70 g.
Fat: 16 g.  (5 g. saturated)
Trans fat: 0 g.
Chol.: 263mg.
Carbs.: 9 g.
Sodium: 560 mg.
Fiber: 0 g.
Sugar: 6 g.
Kitchen time: 20 minutes.
Total time: 3 hours, 40 minutes.

Currant Stuffing
“No one will ever suspect such a tasty dish started with a box mix!” Sandra promises

• Prepare stuffing according to package direction adding apricots and celery to boiling water. Remove from heat; stir in pecans and currants. Garnish with parsley if desired.

Servings: 10
Calories: 234
Protein: 4 g.
Fat: 14 g. (6 g. saturated)
Trans fat: 0 g.
Chol.: 24 mg
Carbs.: 23 g.
Sodium: 403 mg.
Fiber: 3 g.
Sugar: 8 g.
Kitchen time: 15 minutes.
Total time: 15 minutes.

Broccoli with Almond Butter
Love green beans? Use ‘em instead of broccoli, says Sandra. Either way, it’s a sophisticated spin on green-bean casserole!

• Place broccoli and 2 Tbs. water in microwave-safe bowl. Loosely cover; microwave on High until tender, 2 minutes. Drain liquid.
• In skillet over medium heat, melt butter. Stir in salt and pepper. Cook until butter is golden, 1 minute.
• Stir in broccoli and 1/4 cup almonds; remove from heat. Transfer to platter, sprinkle with fried onions and remaining almonds.

Servings: 8
Calories: 109
Protein: 2 g.
Fat: 10 g. (4 g. saturated)
Trans fat: 0 g.
Chol.: 15 mg
Carbs.: 3 g.
Sodium: 211 mg.
Fiber: 1 g.
Sugar: 1 g.
Kitchen time: 15 minutes.
Total time: 15 minutes.

Apple Pie Cheesecake
This dessert is phenomenally flavorful. Don’t tell guests how fast and easy it is!

• Preheat oven to 350ºF. Wrap outside of 9” springform pan with foil Place cookies in food processor; process to fine crumbs. Gradually add butter, pulsing until combined. Press mixture into bottom and up one quarter of side.
• One medium speed, beat cream cheese, sugars, cinnamon and vanilla until creamy. Beat in eggs, one at a time. Pour 3 cups of cheesecake batter into crust; top with apple pie filling then with remaining batter.
• Bake 45 minutes or until set. Turn oven off; let stand in oven, with door closed, for 1 hour. Remove from oven; cool completely on rack. Remove foil and refrigerate cheesecake until ready to serve.
• Remove side of pan. Top cheesecake with whipped cream, caramel topping and, if desired, dragées.

* For decoration only.

Servings: 18
Calories: 353
Protein: 5 g.
Fat: 27 g. (15 g. saturated)
Trans fat: 2 g.
Chol.: 110 mg.
Carbs.: 25 g.
Sodium: 222 mg.
Fiber: 1 g.
Sugar: 16 g.
Kitchen time: 45 minutes.
Total time: 6 hours.

More shortcuts from Sandra!

1. Thaw faster! “Set your turkey in a pan of water in the refrigerator, and it’ll defrost much more quickly,” says Sandra.
2. Cut it out! “Buy as many of your vegetables presliced as you can. No one will know, and it saves huge amounts of time,” says Sandra.
3. No-cook side! “Ask the deli manager to recommend a ready-made wild rice dish. No one will ever guess it’s not from scratch!”
4. Safe turkey must! “I put two pop-up timers in my bird, one on each side, just to be safe,” Sandra reveals. Get extra timers for about $4 at supermarkets and www.amazon.com.