Cheesy, crowd-pleasing potatoes, stuffing with meaty turkey flavor, pecan pie with no corn syrup...

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Whether you access online or through our members’ app, the resources you’ll come to rely on are reliably on hand. [Inside the Test Kitchen]( [Make ahead and irresistibly cheesy.]( Cheesy Mashed Potato Casserole Member Rating: [Star Rating: 4.1/5] [Comment Icon] 25 comments Typically mashed potatoes are made and served right away, which can take up precious time on a holiday. What if you could assemble a creamy, buttery, cheesy mashed potato casserole a few days ahead? And what if those cheesy potatoes were nestled under a crispy, crunchy (loaded with even more cheese) panko crust? Right this way to your new signature holiday (and potluck and any-night) mashed potatoes. Choose from three variations, all irresistibly cheesy: Gruyère and chives; blue cheese, bacon, and rosemary; or Parmesan, browned butter and sage. [“] I made this as a side for Thanksgiving. It was a hit and now will be a staple side. Also on my menu: ATK’s One-Pan Turkey Breast and Stuffing with Pomegranate-Parsley Sauce, ATK’s Pear-Cranberry Chutney, ATK’s Parker House Rolls, and ATK’s Maple Cheesecake. –Cindi C., All-Access Member [One-Pan Turkey Breast and Stuffing, Parker House Rolls, Maple Cheesecake]( [”] [Icon] Recipe Tags Are you cooking for guests who have special diets? Need recipes scaled for two? Want only make-ahead options? We ensure it’s easy to find recipes that suit your life, as well as your tastes, with recipe tags that speed search and get you to all the right recipes pretty much instantly. [Examples of recipe tags like Make Ahead, Quick, For Two, Gluten-Free, Vegetarian]( Crispy, cheesy, crowd-pleasing potatoes. [Get Free Access]( Every recipe & timesaving tip [Classic turkey flavor, baked outside the bird]( Bread Stuffing with Fresh Herbs Member Rating: [Star Rating: 4.6/5] [Comment Icon] 125 comments Stuffing baked in a dish usually lacks any turkey flavor. We set out to bring inside-the-bird taste to stuffing cooked outside of it. Start with ordinary sandwich bread “staled” in a low oven, which soaks up more flavorful liquid. To infuse the stuffing with meaty turkey flavor, brown turkey wings on the stovetop, then use the same pan to sauté the aromatics. Place the stuffing in a baking dish, arranging the seared wings on top to get every last bit of turkey juice and fat to render and flavor the stuffing as it bakes. [“] Made this for my mom and grandma who are ‘stuffing inside the turkey only’ people and they were blown away! We fried our turkey when I served this stuffing, so this recipe was the perfect way to have the best of both worlds! Definitely worth it! –Annie L., All-Access Member [”] [Icon] Step by Step Photos [Step 1]( 1. Prep wings by cutting through the joint with a sharp knife. [Step 2]( 2. Brown wings to trigger the flavor-producing Maillard reaction. [Step 3]( 3. Sauté aromatics in rendered fat to develop a savory flavor base. [Step 4]( 4. Deglaze pan to capture fond’s flavor; add mixture to dried bread cubes. [Step 5]( 5. Top the stuffing with browned wings, cover with foil, and bake. “Can I get your recipe?” good. [Unlock Access]( Cook confidently with 14 days free [Say bye to too-sweet pie.]( Old-Fashioned Pecan Pie Member Rating: [Star Rating: 4.6/5] [Comment Icon] 125 comments The overly sweet, artificial-tasting pecan pies of today are a far cry from their 19th-century inspiration. In pursuit of just-sweet-enough pecan pie that’s the ideal interplay of crunchy nuts (the MVPs of this show), smooth custard, and flaky crust, we eliminated corn syrup and embarked on exhaustive testing of other sweeteners from traditional syrups (cane and sorghum among them) to more readily available options. A mix of maple syrup, brown sugar, and a little molasses was ideal, but it yielded runny filling. We turned to a common dairy product for help and loved the slightly custardy element it brought along. Use our easiest-ever Pat-in-the-Pan Pie Dough or our winning pre-made pie dough. [Icon] Test Kitchen Technique Whipped cream made in advance begins to weep out liquid and loses the air bubbles whipped into it. If you like to serve desserts (Cranberry Curd Tart! Spiced Pumpkin Cheesecake! Chocolate Pavlova!) with fresh whipped cream but hate stepping away from your guests to prep it, we’ve got a solution. After trying a slew of additives we heard might stabilize the topping—marshmallow crème, xanthan gum, cream of tartar, confectioners’ sugar, nonfat dry milk powder, instant dry vanilla pudding mix, gelatin, and buckwheat flour—the best of the bunch proved to be gelatin. Heated first in a bit of water to liquify it and ensure even distribution in the cold cream, it kept liquid from weeping for a full day, contributed no additional flavors, and didn’t noticeably change the texture of the whipped cream. [Deflated Whipped Cream]( Deflated: After 2 to 3 hours, liquid (and air) escapes from whipped cream. [Whipped Cream Full of Air]( Full of Air: A little gelatin whipped with the dairy keeps things stable for 24 hours. [Icon] How-To Videos Watch our test cook make Old-Fashioned Pecan Pie. This pie can be fully baked, cooled, and refrigerated up to one day ahead. Simply let the pie come to room temperature before serving. [Prepping pecan pie for the freezer]( They’ll remember your pie and your cooking skills. [Get All Access]( Cook confidently with 14 days free Trending with our members: [Loaded Sweet Potato Casserole. 4.5/5 rating. 21 comments. Tags: Side Dishes, Potatoes, Casseroles.]( [Super Moist Roast Turkey. 4.7/5 rating. 50 comments. 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