The holidays are finally upon us in the magazine aisle! Pillsbury’s Thanksgiving-themed magazine delivers innovative ideas and tasty twists on the traditional Thanksgiving staples. How about adding some pomegranate to your standard cranberry sauce or dressing up your sweet potatoes with a little cinnamon honey? Yum! With 120 recipes and tips, we're sure to impress the in-laws this year!


The magazine is organized into six helpful categories: Turkey and Gravy, Stuffing, Cranberry, Potatoes, Vegetables and Salads, and of course, Desserts! It also boasts the juciest turkey recipe ever. (Pssst…the secret is beer and rosemary, but you’ll have to pick up the mag to learn more!) Our favorite feature is the side dishes and their “make and take” quality. Each one can be packed up and easily transferred to your party destination.

Throughout the magazine, we also found Quick, Easy, or Low Fat recipe labels if those issues are a concern… but hey, it’s the holidays! We plan on splurging. :)

And since this time of year is really all about cookies, the mag includes a bonus section of 16 pull-out Holiday Cookie Recipe Cards! We’ve already added them to our recipe box. Any of the recipes will be a fantastic addition to this season’s cookie exchange parties!

Check out the following magazine-exclusive recipes. Mmmmm can’t wait to try them out on Turkey Day!

Black-Bottom Cranberry Cream Pie
Prep Time: 50 Minutes
Start to Finish: 2 Hours, 20 Minutes
Makes 12 servings

Rum Pastry Cream
1/3 cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups half-and-half
4 egg yolks
2 teaspoons vanilla
½ teaspoon rum extract

Cranberry Topping
1 cup sweetened dried cranberries
1 cup cranberry juice cocktail
¼ cup seedless raspberry jam
1 tablespoon plus 1 teaspoon cornstarch mixed with 1 tablespoon cold water
½ teaspoon grated orange peel

Crust
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box

Ganache
½ cup whipping cream
1 tablespoon unsalted or salted butter
¾ cup dark chocolate chips

1. In heavy 2-quart saucepan, mix 1/3 cup sugar, 3 tablespoons cornstarch and the salt with wire whisk. Gradually beat in half-and-half, then egg yolks. Cook over medium heat about 6 minutes, stirring constantly with wire whisk, until mixture just comes to a boil and begins to thicken. Remove from heat; stir in vanilla and rum extract. Pour into medium bowl; cover with plastic wrap, touching wrap directly on surface. Refrigerate at least 2 hours but no longer than 2 days.
2. In 1-quart saucepan, heat cranberries and cranberry juice to boiling over high heat, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes stirring occasionally. Stir in jam; cook 2 minutes. Stir in cornstarch/water mixture. Increase heat to medium. Heat to boiling; boil 1 minute, stirring occasionally. Refrigerate about 15 minutes or until room temperature.
3. Heat oven to 450 degrees. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan. Cool on cooling rack.
4. In 2-quart saucepan, heat cream and butter over medium-low heat until hot (do not boil). Remove from heat; add chocolate chips. Gently stir with wire whisk until smooth; pour evenly over crust. Refrigerate crust until ganache is firm, about 30 minutes. Spread rum pastry cream evenly over ganache; spread cranberry topping on top. Cover and refrigerate any remaining pie.

Broccoli-Bacon Casserole with Cheesy Mustard Sauce
Prep Time: 25 Minutes
Start to Finish: 50 Minutes
Makes 16 servings

2 bags (24 oz each) Green Giant frozen broccoli & three cheese sauce
6 slices bacon, cut into ½-inch pieces
1 small onion, chopped (1/3 cup)
2 teaspoons Dijon mustard
1 cup corn flakes crumbs
1 tablespoon butter or margarine, melted

1. Heat oven to 350 degrees. Spray 11x7-inch (2-quart) glass baking dish with cooking spray, set aside.
2. Into 4-quart microwavable bowl, pour contents of both bags of broccoli and sauce chips. Cover bowl; microwave on High 15 to 25 minutes, stirring ever 5 minutes, until sauce chips are melted and broccoli is thoroughly cooked and tender.
3. Meanwhile, in 10-inch skillet, cook bacon over medium-high heat 7 to 9 minutes, stirring frequently, until bacon is browned. Remove bacon to paper towel-lined plate. Drain all but 1 teaspoon bacon drippings. Decrease heat to medium. In same skillet, cook onion in 1 tablespoon bacon drippings 3 to 4 minutes, stirring frequently, until onion is tender. Stir bacon, onion and mustard into broccoli mixture; spread in baking dish.
4. In small bowl, stir together corn flake crumbs and melted butter. Sprinkle on broccoli mixture in baking dish.
5. Bake uncovered 25 to 30 minutes or until hot and topping is light golden brown.
To make ahead: Prepare as directed through end of step 3. Cover and refrigerate up to 24 hours. Bake loosely covered 25 minutes, stirring every 10 minutes. Make and top with crumbs as directed in step 4. Bake 20 minutes longer.

There are also some fascinating tips scattered throughout the magazine. For example, did you know...

• When selecting butternut squash, look for those that have hard, tough rinds and are heavy for their size. Peeling the squash will be easier if you first microwave it on High for 3 minutes.
• To enjoy cranberries all year long, purchase a few extra bags of cranberries in the fall, and store them in the freezer.

Have you picked up the magazine yet? What do you think? What is your family’s Thanksgiving food tradition? Are you going to try anything new this year? Tell us about it!