You can make some changes, but don't stray too far from Thanksgiving tradition

Year after year, the glossy food magazines scream that you have to tart up your turkey and pimp out your pumpkin pie. But the truth is, when it comes to Thanksgiving, most of us don’t want exciting, new-fangled dishes. We want classic, comforting food, the stuff of Norman Rockwell.

“All that malarkey gets in the way of making a good Thanksgiving,” says Sam Sifton, author of “Thanksgiving: How to Cook it Well” (Random House, 2012). “Just make a good bird. How about we start with excellence on the basics and move beyond there? You can probably improve on a classic Thanksgiving, but why?”

Thanksgiving exists as much in our minds as our stomachs, say cookbook authors and food experts, and it’s not the day to mess with people’s expectations. Remember the year you departed from family tradition by putting walnuts in the stuffing? Or the time you skipped Grandma’s Jell-O mold? Didn’t go so well, did it?

But traditional doesn’t have to mean boring. As with any good meal, experts say start with excellent ingredients and treat them well. Vary flavors, textures and colors. And perhaps most important, know your limits.

“I suggest to people that they need to be honest with themselves about what they can really accomplish,” says Jack Bishop, editorial director of America’s Test Kitchen, publisher of Cook’s Illustrated magazine. “You can have this fantasy, but if the reality does not line up, then you’ve just created a nightmare moment rather than a comforting moment.”

Cider-Brined Turkey with Sage Gravy

Start to finish: 2-1/2 to 3 hours (plus brining)
Makes a 12- to 14-pound turkey with gravy

For the turkey:

12- to 14-pound turkey
1/2 gallon apple cider
1/2 cup kosher salt
1/2 cup packed brown sugar
1/2 cup minced fresh sage
1 tablespoon crushed black peppercorns

For the gravy:

1/4 cup white wine
2 cups low-sodium chicken or turkey broth
3 tablespoons instant flour, such as Wondra
3 tablespoons finely chopped fresh sage
Salt and ground black pepper

Place a 2-1/2 -gallon zip-close plastic bag upright in a large bowl. Place the turkey in the bag, pour in cider, salt, brown sugar, sage and peppercorns. Seal bag, squeezing out air. Massage bag to mix the ingredients in the liquid. Refrigerate for a minimum of 8 hours, turning the turkey now and again.

When ready to roast, heat the oven to 350 degrees. Fit a roasting pan with a rack. Remove the turkey from brine and discard the brine. Pat turkey dry with paper towels, set onto the roasting rack. Roast for 2 to 2-1/2 hours, or until the breast reaches 165 degrees and the thighs reach 170 degrees. If turkey darkens too early, cover loosely with foil. When turkey is done, tent with foil.

Remove rack from roasting pan and place over medium heat on stovetop (you may need two burners), bring juices to a simmer. Add wine and scrape up browned bits from bottom of pan. Pour broth into pan, whisking continuously. Add flour and whisk to combine. Simmer 5 minutes, continuing to stir. Season with sage, salt and black pepper.

Nutrition information per serving: 420 calories; 170 calories from fat (40 percent of total calories); 19 g fat (5 g saturated; 0 g trans fats); 185 mg cholesterol; 4 g carbohydrate; 0 g fiber; 2 g sugar; 56 g protein; 480 mg sodium.

Peach Cranberry Sauce

Start to finish: 15 minutes
Servings: 6

12-ounce bag fresh cranberries
10-ounce bag frozen peaches, chopped
Zest and juice of 2 oranges
3/4 cup sugar
Pinch salt

In a medium saucepan over medium heat, combine all ingredients. Cook, stirring occasionally, until the cranberries pop and the mixture has reduced to a thick sauce, about 10 minutes. Allow to cool.

Nutrition information per serving: 130 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 33 g carbohydrate; 3 g fiber; 30 g sugar; 1 g protein; 25 mg sodium.

Sour Cream and Chive Mashed Potatoes

Start to finish: 45 minutes
Servings: 8

4 pounds red potatoes
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sour cream
Salt and ground black pepper
1/3 cup chopped fresh chives

Place potatoes (peeled or unpeeled) in a large pot, add enough water to cover by 1 inch. Cover pan and set over medium-high. Bring water to a simmer and cook until tender, about 20 to 25 minutes. Thoroughly drain the potatoes, then return them to the pot.

Set pot over low heat and cook for 1 to 2 minutes, drying potatoes. Using a masher, roughly mash the potatoes, then stir in the butter and sour cream. Season with salt and pepper, then stir in the chives.

Nutrition information per serving: 310 calories; 150 calories from fat (48 percent of total calories); 17 g fat (10 g saturated; 0 g trans fats); 45 mg cholesterol; 37 g carbohydrate; 4 g fiber; 2 g sugar; 5 g protein; 290 mg sodium.

Herb Crusted Sweet Potatoes

Start to finish: 45 minutes
Servings: 8

4 pounds sweet potatoes, peeled and cut into 1/2-inch-thick slices
Salt and ground black pepper
1 cup panko breadcrumbs
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1/4 cup (1/2 stick) butter, melted

Heat oven to 350 degrees. Coat large casserole dish or a 9-by-13-inch baking pan with cooking spray. Place potatoes in large saucepan and add enough water to cover by 1 inch. Add 2 teaspoons salt and bring to a boil. Cook until firm-tender, 12 to 15 minutes. Drain potatoes, then spread them in an even layer in the prepared casserole dish or baking pan.

In a small bowl, combine 1/2 teaspoon salt, 1/2 teaspoon black pepper, panko, thyme, rosemary and sage. Sprinkle over the sweet potatoes. Drizzle the melted butter over crumbs and bake for 30 minutes, or until golden brown.

Nutrition information per serving: 260 calories; 50 calories from fat (19 percent of total calories); 6 g fat (3.5 g saturated; 0 g trans fats); 15 mg cholesterol; 47 g carbohydrate; 7 g fiber; 12 g sugar; 4 g protein; 380 mg sodium.

Sausage Pecan Stuffing

Start to finish: 1 hour
Servings: 8

12 ounces loose Italian sausage meat (hot or sweet)
1 large yellow onion, chopped
2 carrots, finely diced
2 stalks celery, diced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup chopped toasted pecans
12-ounce bag seasoned stuffing cubes
2 eggs
2-1/2 cups low-sodium chicken or turkey broth

Heat oven to 350. Coat a large casserole dish or 9-by-13-inch baking pan with cooking spray.

In a large skillet over medium-high heat, saute sausage, breaking it up as it browns, about 8 to 10 minutes. Add onion, carrots, celery, salt and black pepper. Cook for another 6 to 8 minutes, or until the onions are translucent.

In a large bowl, combine sausage mixture with pecans and stuffing cubes. In a medium bowl, beat eggs until foamy, then whisk in broth. Pour the egg and broth mixture over the stuffing mixture and gently stir to thoroughly mix. Spoon into prepared casserole dish or baking pan and bake for 30 minutes, or until cooked through.

Nutrition information per serving: 340 calories; 130 calories from fat (38 percent of total calories); 14 g fat (2.5 g saturated; 0 g trans fats); 60 mg cholesterol; 38 g carbohydrate; 4 g fiber; 5 g sugar; 16 g protein; 870 mg sodium.

Arugula Pear Salad with Pomegranate Vinaigrette and Goat Cheese

Start to finish: 15 minutes
Servings: 10

1 tablespoon butter
1/2 teaspoon ground cinnamon
3 large pears, cored and sliced
1/2 cup dried cranberries
1/2 cup sliced dried apricots
1/2 cup pomegranate juice
2 tablespoons red wine vinegar
2 tablespoons sugar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Pinch of ground allspice
1/4 cup olive oil
10-ounce container baby arugula
4 ounces soft goat cheese, crumbled

In a large skillet over medium-high heat, combine butter and cinnamon. When butter has melted, add pears and saute until softened, about 5 minutes. Add cranberries and apricots, cook for another minute. Set aside off the heat.

In a blender, combine the pomegranate juice, red wine vinegar, sugar, Dijon mustard, salt, pepper, allspice and olive oil. Blend until well combined. In a large bowl, arrange the arugula. Top greens with the sauteed pear mixture, then crumbled goat cheese. Serve vinaigrette on the side.

Nutrition information per serving: 190 calories; 90 calories from fat (47 percent of total calories); 10 g fat (3 g saturated; 0 g trans fats); 10 mg cholesterol; 25 g carbohydrate; 4 g fiber; 18 g sugar; 3 g protein; 180 mg sodium.

Maple Pumpkin Pie with Cinnamon-Maple Whipped Cream

Start to finish: 1 hour 15 minutes
Servings: 8

For the pie:
9-inch prepared deep-dish pie crust in a pan
15-ounce can pumpkin puree
1 cup grade B maple syrup
1 cup heavy cream
4 eggs
1 teaspoon cinnamon
1 teaspoon dried ground ginger
1/2 teaspoon nutmeg
Pinch salt

For the whipped cream:
1 cup heavy cream
1 teaspoon cinnamon
1/4 cup sugar

Heat the oven to 350 degrees. Place the pie crust on a baking sheet.

To make the pie filling: In a medium bowl, whisk together the pumpkin puree, maple syrup, heavy cream, eggs, cinnamon, ginger, nutmeg and salt. Pour into the prepared pie crust. Bake for 50 to 60 minutes, or until the center is just barely set. Set on a rack to cool completely.

When ready to serve, make the whipped cream. In a medium bowl, whisk together the heavy cream, cinnamon and maple sugar until the cream forms soft peaks. Serve alongside the pie. Nutrition information per serving: 530 calories; 310 calories from fat (58 percent of total calories); 35 g fat (16 g saturated; 0.5 g trans fats); 170 mg cholesterol; 50 g carbohydrate; 3 g fiber; 28 g sugar; 6 g protein; 220 mg sodium.