Thanksgiving Recipes

Thanksgiving Recipes


Fresh Cranberry Sauce with Orange and Lemon  Zest

  • One 12-ounce bag fresh cranberries, cleaned

  • 1 3/4 cups sugar

  • 1 Granny Smith apple, peeled, cored and chopped

  • Grated zest and juice of 1 orange

  • Grated zest and juice of 1 lemon

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat, let cool, and serve chilled.


Roasted Rosemary Potatoes

·       2 lb. potatoes, halved or quartered if large

·       2 tbsp. extra-virgin olive oil

·       4 cloves garlic, minced

·       2 tbsp. freshly chopped rosemary

·       kosher salt

·       Freshly ground black pepper

·       Fresh rosemary sprigs, for serving

Preheat oven to 400º. Add potatoes to baking sheet. Toss with olive oil, garlic, and rosemary and season generously with salt and pepper. Roast until crispy, stirring occasionally, 1 hour to 1 hour 15 minutes. Add more rosemary sprigs for serving.


Holiday Roasted Vegetables

·       3/4 lb. Brussels sprouts, trimmed and halved

·       2 large carrots, peeled and sliced into 1/2” pieces

·       extra-virgin olive oil

·       1 tbsp. balsamic vinegar

·       1 tsp. chopped rosemary leaves

·       1 tsp. chopped thyme leaves

·       1/2 c. toasted pecans

·       1/2 c. dried cranberries

Preheat oven to 400 degrees F.

Scatter vegetables on a large sheet pan. Toss with enough olive oil to coat each piece, then toss with balsamic vinegar. Season with salt and pepper. Scatter herbs around the pan. Bake for 20-25 minutes, until the vegetable are tender, shaking the pan halfway through.

Before serving, toss roasted vegetables with pecan and cranberries.


Caramelized Onions Stuffing with Apples and Sage

  • 3 tbsp. olive oil

  • 1 loaf country bread

  • 2 large onions

  • kosher salt

  • Pepper

  • 3 stalk celery

  • 2 medium parsnips or turnips

  • 2 clove garlic

  • 1 c. chopped fresh flat-leaf parsley

  • ¼ c. chopped fresh sage

  • 3½ c. low-sodium chicken broth

  • 2 crisp red apples

  • 3 large eggs

Heat oven to 375 degrees F. Oil a 3-quart baking dish. Place the bread on a rimmed baking sheet and bake until dry and beginning to turn golden brown, 20 to 25 minutes. Transfer to a large bowl.

Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add the onions, season with 3/4 teaspoon salt and 1/2 teaspoon pepper, and cook, covered, stirring occasionally, for 10 minutes.

Add the celery and parsnips and cook, uncovered, stirring occasionally, until the vegetables are tender and the onions are beginning to brown, 8 to 10 minutes more.

Stir in the garlic and cook for 1 minute. Add the parsley and sage and cook, stirring, for 1 minute more; remove from heat.

Pour the broth over the toasted bread and toss until nearly absorbed. Add the vegetable mixture and the apples and mix to combine. Fold in the egg, then transfer the mixture to the prepared baking dish. Cover loosely with oiled foil and bake for 25 minutes. Uncover and bake until golden brown, 15 to 20 minutes more.


Cauliflower Stuffing

  • 4 tbsp. butter

  • 1 onion, chopped

  • 2 large carrots, peeled and chopped

  • 2 celery stalks, chopped or thinly sliced

  • 1 small head cauliflower, chopped

  • 1 c. chopped mushrooms

  • kosher salt

  • Freshly ground black pepper

  • 1/4 c. chopped fresh parsley

  • 2 tbsp. chopped fresh rosemary

  • 1 tbsp. chopped fresh sage (or 1 tsp. ground sage)

  • 1/2 c. vegetable or chicken broth

In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.

Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.

Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.


Four Cheese Spaghetti Squash

  • 4 spaghetti squash, halved

·       1/4 c. extra-virgin olive oil

·       kosher salt

·       Freshly ground black pepper

·       3 tbsp. butter

·       3 cloves garlic, minced

·       3 tbsp. All-purpose flour

·       1/2 c. milk

·       1/2 c. low-sodium chicken broth

·       1/2 c. shredded mozzarella

·       1/2 c. shredded Parmesan

·       1/3 c. shredded provolone

·       1/3 c. shredded fontina

·       Chopped fresh parsley, for garnish

Preheat oven to 400°. On a large rimmed baking sheet, brush squash (cut side up) with olive oil and season generously with salt and pepper. Bake until tender, 45 minutes.

Heat broiler.

Make sauce: In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then stir in flour and whisk until golden, 2 minutes. Stir in milk and broth and whisk until combined, then stir in cheese, reserving 1/2 cup for topping. Whisk constantly until creamy.

Scoop out spaghetti squash from skin and add to skillet. Stir until completely combined, then return to squash boats.

Top with remaining cheese and broil until golden.

Garnish with parsley and serve.



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