Spoon bread, a Southern dish, is like a cross between corn bread and a savory pudding. To give this spinach version a soufflé-like texture, Tanya Holland whips the egg whites. Slideshow: Thanksgiving Savory Bread Puddings
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Tanya Holland's decadent crab bisque is studded with plenty of lump crabmeat. Thanks to a hit of cayenne and Tabasco, the soup has a sneaky heat.
Instead of a green salad, Tanya Holland thinly slices these brussels sprouts like cabbage, then cooks them quickly to serve as slaw. Slideshow: Thanksgiving Brussels Sprouts Recipes
Granny Smith apples are the key to this crisp, because their tartness is delicious with the sweet, crunchy oat-flecked crumb topping. Slideshow: Fruit Cobblers and Crisps
This tangy spiced chutney with chunks of fig is not only wonderful alongside turkey, but it's also great with a cheese plate. Slideshow: Thanksgiving Cranberries
Tanya Holland layers a fudgy topping over a flaky shortbread crust. These bars are even easier than pie, because there's no need to roll out dough—it just gets pressed into the pan. Slideshow: Dessert Bars
Chef Tanya Holland's secret for a turkey with juicy meat and nicely lacquered skin: Brine the bird overnight, and then baste it frequently with a bourbon-brown sugar glaze as it roasts. Plus: Thanksgiving Turkey Recipes
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