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Marcus Samuelsson’s Thanksgiving Recipes
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Marcus Samuelsson’s Thanksgiving Recipes

Chef Marcus Samuelsson celebrates his favorite holiday with spiced turkey and chocolate-peanut pie.

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1 of 8

Creamy Parsnip Soup with Pear and Walnuts

“I love that root vegetables are so rustic,” says Samuelsson about this earthy, Indian-spiced soup. “I add pear and walnuts for sophistication and crunch.” He says that if you can’t find sunchokes (also called Jerusalem artichokes), simply use all parsnips instead.

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2 of 8

Black-Eyed Peas with Coconut Milk and Ethiopian Spices

This creamy, complex-tasting dish relies on assertive African flavors like berbere (an Ethiopian spice mix) and coconut milk. Don’t leave out the habanero—it’s not too hot because it’s seeded, and it adds a fruity, tropical flavor.

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3 of 8 Paul Costello

Kale Salad with Root Vegetables and Apple

This refreshing, superhealthy salad is one of Samuelsson’s favorite ways to showcase kale; massaging the leaves with vinegar, salt and olive oil makes them tender and sweet.

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4 of 8

Roasted Butternut Squash with Spiced Pecans

Samuelsson puts an Ethiopian twist on spiced pecans, which he tosses with sweet roasted butternut squash in an orange dressing.

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5 of 8

Moroccan-Spiced Turkey

This supereasy turkey is flavored with ras el hanout, a North African spice blend. The pan juices, flavored by the citrus-spice mixture that bastes the bird as it roasts, double as a sauce.

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6 of 8

Glögg

For this version of Swedish mulled wine, Samuelsson spikes white wine and rosé with vodka infused with cardamom and ginger. The drink is boozy, aromatic and delicious.

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7 of 8

Spiced Apple Pie with Cheddar Crust

Samuelsson updates the apple pie–cheddar combo by hiding the cheese in the flaky crust. The filling is tangy and assertively spiced; Samuelsson includes cardamom, a common sweet seasoning in his native Sweden.

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8 of 8

Black-Bottom Peanut Pie

This is Samuelsson’s take on a classic Southern black-bottom pie. He added a peanut-caramel layer on top as an ode to his favorite candy bar, Snickers. “When I was a kid, I would treat myself to a Snickers bar on the way to soccer practice,” he writes in his cookbook Marcus Off Duty. “I don’t eat many candy bars these days, but I still love that combination of flavors.”

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