Who doesn’t love autumn? With these fun and creative fall recipes, they’ll leave you full, happy, and cozy all season long. It’s time to spread the love this season with delicious food! Have one you’d like to see added to this list? Let us know, we just might make it!
- 1 1/2 tbsp. Kosher salt
- 1 1/2 tbsp. smoked paprika
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. onion powder
- 1 1/2 tsp. fresh ground pepper
- 1 1/4 tsp. cayenne pepper
- 1 whole fresh turkey
- Peanut oil (about 3 gallons)
- Stir together first 6 ingredients. Remove giblets and neck from turkey, and discard. Drain cavity well; pat entire turkey dry with paper towels. Loosen and lift skin from turkey with fingers, without totally detaching skin; generously spread seasoning under skin. Carefully replace skin and secure with wooden picks, if desired. Sprinkle and rub remaining seasoning inside cavity and on outside of turkey. Let turkey stand at room temperature while oil heats.
- Meanwhile, pour oil into a deep propane turkey fryer 10 to 12 inches from top; heat to 350 degrees F over a medium-low flame, according to manufacturer’s instructions (about 45 minutes).
- Place turkey on fryer rod. Carefully and slowly lower turkey into hot oil with rod attachment.
- Fry 35 to 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers 165 degrees F (about 3 minutes per pound plus an additional 5 minutes. Keep oil temperature between 300 degrees F and 325 degrees F). Remove turkey from oil; drain and let stand 25 minutes before slicing.
Gingerbread Cheesecake With Pecan-Graham Crust
- 6 oz. graham crackers (about 11 crackers), plus more, chopped, for serving
- 1/2 c. pecans, plus more, chopped, for serving
- 1 tbsp. plus 3/4 cup sugar, divided
- 4 tbsp. (1/2 stick) unsalted butter, melted
- 3 (8-ounce) packages cream cheese, at room temperature
- 1/3 c. sour cream, at room temperature
- 1/3 c. heavy cream, at room temperature
- 2 tbsp. molasses
- 1 tbsp. cornstarch
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. freshly grated nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. kosher salt
- 2 tsp. pure vanilla extract
- 2 large eggs plus 2 yolks, at room temperature
- Grated lemon zest, for serving
- Preheat oven to 375°F. Pulse graham crackers, pecans, and 1 tablespoon sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Transfer to a 9-inch springform pan and press evenly on the bottom and 1 inch up the sides. Bake until fragrant and beginning to color, 7 to 10 minutes. Transfer to a wire rack and let cool. Reduce oven to 325°F.
- Beat cream cheese, sour cream, heavy cream, molasses, cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and remaining 3/4 cup sugar with an electric mixer on medium speed until smooth. Beat in vanilla. Add eggs and yolks one at a time, beating just until incorporated after each addition.
- Spread cream cheese mixture into cooled crust. Bake until edges are set but center still wobbles slightly, 40 minutes. Turn off oven and let stand, in oven, 30 minutes. Run a knife between the cheesecake and pan (do not release the spring); let cool completely in the pan, 4 hours. Once cool, refrigerate until chilled, at least 4 hours and up to overnight.
- Run a knife between the cheesecake and pan before releasing the spring. Transfer to a serving platter. Sprinkle with graham crackers, pecans, and lemon zest.
Rosemary Monkey Bread Stuffing
- 1 sweet onion, chopped
- 4 ribs celery, sliced
- 4 tbsp. unsalted butter
- 1 c. chicken stock
- 2 large eggs
- 1 tsp. Kosher salt
- 1/2 tsp. Freshly ground black pepper
- 1 1/2 lb. rosemary focaccia, cut into 1″ to 1 1/2″ cubes
- Cook onion and celery in butter in a large, straight-sided skillet over medium heat, stirring occasionally, until tender and golden brown, 8 to 10 minutes. Transfer to a bowl; cool 5 minutes. Whisk in chicken stock and eggs until combined. Season with salt and pepper. Stir in focaccia (if you can’t find rosemary focaccia, use plain and add 1 1/2 tablespoons chopped fresh rosemary).
- Transfer to a buttered 9″ springform pan. Bake at 375 degrees F until golden brown, 35 to 40 minutes. Cook 5 minutes; run a knife around outer edge of stuffing, then remove ring. Serve warm.
Sweet Potato Casserole with Homemade Marshmallow
- 4 tbsp. (1/2 stick) unsalted butter, melted, plus more for baking dish
- 4 lb. sweet potatoes
- 2 tbsp. dark brown sugar
- 1/4 tsp. freshly grated nutmeg
- 1/8 tsp. cayenne pepper
- 3 large eggs plus 4 large egg whites
- 1 1/2 tsp. pure vanilla extract, divided
- Kosher salt and freshly ground black pepper
- 2/3 c. granulated sugar
- 1/2 tsp. cream of tartar
- Preheat oven to 375°F. Butter a 3-quart broiler-safe baking dish. Roast sweet potatoes on a baking sheet until tender, 60 to 70 minutes. Cut a slit in the top to release steam and let cool for 15 minutes.
- Scoop out sweet potato flesh (discard skins). Transfer to a food processor and process until completely smooth, 30 seconds. Add brown sugar, nutmeg, cayenne pepper, whole eggs, and 1 teaspoon vanilla. Pulse until fully incorporated, 3 to 4 times. Season with salt and black pepper; transfer to the prepared dish.
- Bake until sweet potatoes are set, 20 to 25 minutes. Let stand for at least 10 minutes.
- Whisk together egg whites, granulated sugar, and cream of tartar in a bowl. Set the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly, until sugar is dissolved and whites are very warm to the touch, 3 to 4 minutes; remove from heat. Beat with an electric mixer on low speed, gradually increasing speed to high, until glossy and soft peaks form, 4 to 6 minutes. Beat in the remaining 1/2 teaspoon vanilla.
- Heat the broiler with rack in the middle position. Spoon meringue over cooled sweet potatoes. Broil until meringue is browned, 30 seconds to 1 minute.