Modern twists on your favorite Thanksgiving recipes

Ingredients:

For the graham cracker crust

• 2 cups finely ground graham cracker crumbs (about 16 crackers)
• 1 tablespoon granulated sugar
• 1/2 teaspoon coarse salt
• 3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
• 3 ounces (6 tablespoons) unsalted butter, melted
• 2 tablespoons packed light-brown sugar
• 1/2 teaspoon ground cinnamon

For the filling

• 6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
• 1 can (15 ounces) solid-pack pumpkin
• 3/4 cup packed light-brown sugar
• 1 tablespoon cornstarch
• 1 1/2 teaspoons coarse salt
• 3/4 teaspoon ground ginger
• Ground cloves
• 2 ounces (4 tablespoons) unsalted butter, cut into small pieces
• 1 can (12 ounces) evaporated milk
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 ounce milk chocolate, melted

Directions:

1. Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
2. Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
3. Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
4. Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
5. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

From MarthaStewart.com

Ingredients:

• 1 pound crusty white bread, cut into 1/2-inch cubes
• 8 tablespoons unsalted butter, plus more for muffin tins
• 2 cups finely chopped leek or yellow onion
• 1 cup finely chopped celery
• 1/2 cup minced parsley
• 1 tablespoon minced sage
• 1 tablespoon minced thyme
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon freshly grated nutmeg
• 2 large eggs, well beaten
• 1 to 1 1/2 cups chicken or vegetable stock

From Popsugar.com

Directions:

1. Preheat the oven to 400°F. Brush the wells of two muffin tins with melted butter. Spread the bread cubes onto two half sheet pans in an even layer. Bake for 5 to 10 minutes, stirring once, or until crisp and light golden brown. Reduce the oven’s temperature to 300°F.
2. Add the butter to a large skillet set over medium-high heat. Once completely melted and the foam subsides, add the leek and celery. Cook, stirring occasionally, until tender, about 5 minutes. Remove the skillet from the heat and stir in the parsley, sage, thyme, salt, pepper, and nutmeg.
3. Add the leek and celery mixture and the bread cubes to a large bowl; toss until well combined. Add the eggs and the stock; toss until well combined.
4. Spoon the stuffing into the muffin tins, mounding it at the top. Make sure to pack the stuffing in tight so that the muffins won’t fall apart.
5. Bake for 25-30 minutes, or until the tops are browned. Allow to cool in the muffin tins for 5 minutes. To remove, run a butter knife around the edge of each muffin, using it to help pop the muffins out of the tin. Serve warm.

Ingredients:

• 2 (2-3 pound) half turkey breasts, bone-in and skin on
• Canola or olive oil
• Salt
• Black pepper
• 2 teaspoons herbs de Provence
• 1 teaspoon paprika
• Orange-Honey Glaze (recipe below)
• 1 teaspoon chopped fresh rosemary leaves
• 1 teaspoon fresh thyme

Orange-Honey Glaze Ingredients:

• ¾ cup honey
• 1 teaspoon, heaping, orange zest
• ¼ cup fresh squeezed orange juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon cracked black pepper

From TheCozyApron.com

Directions:

1. Preheat the oven to 375°, and line a baking sheet with foil.
2. Place the turkey breasts bone-side down onto the baking sheets, and drizzle with a couple of tablespoons of the oil; sprinkle a couple of good pinches of salt and black pepper over each of the turkey breasts, along with the herbs de Provence and the paprika divided equally among each.
3. Insert a digital thermometer into the thickest part of one of the breasts.
4. Next, pour the Orange-Honey Glaze into two separate small bowls, reserving one half for after the turkey is sliced, and using the other half to brush over the turkey as it roasts.
5. Place the turkey breasts into the oven to roast, and after 30 minutes, brush them liberally with the glaze.
6. Continue to roast for another 10 minutes, and then brush on more of the glaze.
7. Continue to roast for another 10 minutes, and brush once more with the glaze; roast for about another 10 minutes, and remove the breasts from the oven once the internal temperature reaches 165°.
8. Allow the turkey breasts to rest for about 10 minutes before slicing the meat; then once sliced, drizzle just a little of the reserved glaze over the slices, and sprinkle over the fresh rosemary and thyme before serving.

Orange-Honey Glaze Directions:

1. Add all of the ingredients to a small sauce pan, and whisk to combine; bring to the boil and reduce the heat to low to gently simmer the glaze for 10 minutes.
2. Pour the glaze into a bowl or glass container, and allow it to cool until thickened and glossy before using.