From a cheesy herbed potato gratin to pancetta-wrapped roasted turkey, here are Gail Simmons's favorite Thanksgiving recipes.
Food & Wine
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Pancetta-Wrapped Roasted Turkey
Gail Simmons loves this recipe so much she sent it to a friend last Thanksgiving. After rubbing this turkey with a bold and delicious mix of chile powder, cumin, sugar and herbs, Texas chef Tim Love blankets it with slices of salty, fatty pancetta, resulting in a supermoist and savory bird.
Gail Simmons always makes a soup at Thanksgiving. A light broth loaded with chunky Great Northern beans and topped with a sprinkling of bacon, this soup was inspired by the caldo gallego (a Spanish white-bean soup) Jose Garces serves at Amada.
Herbed Potato Gratin with Roasted Garlic and Manchego
Chef Jose Garces learned how to make a classic potato gratin while studying at Kendall College’s cooking school in Chicago. It’s still one of his favorite side dishes. This version combines lots of sharp, nutty Manchego cheese and smoky San Simón cheese (Gouda is a fine substitute) for rich, complex flavor.
Because brussels sprouts are slightly bitter, chef Michael Nischan likes to pair them with something sweet: dried cranberries that have been plumped in off-dry Riesling. ”I don’t like to overdress vegetables,“ he explains. ”It takes just one counterpoint to bring the sprouts to a place where people say, ’This is really good.‘“