Innovative Versions of Classic Thanksgiving Recipes
Creamy Carrot Soup with Scallions and Poppy Seeds
Marcia Kiesel’s luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in advance, then reheated and garnished just before serving.
Creamy Broccoli Soup with Croutons
Mashed Potatoes with Crispy Shallots
For ultrafluffy potatoes, press them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve.
Mashed Potatoes with Butternut Squash
Bacon, Onion and Rye Bread Stuffing
After tossing the ingredients and spreading them in a pan, chill the stuffing for at least an hour before baking. This ensures that the bread soaks up the liquid—key to a stuffing that’s crisp on top and moist within.
Shiitake Mushroom-and-Fresh Herb Stuffing
Whole Grain Stuffing with Apples, Sausage and Pecans
Jellied Cranberry Sauce with Fuji Apple
Cranberries only need to be cooked for a few minutes before they burst and form a sauce.
Cranberry, Clementine and Pumpkin Seed Conserve
Roast Turkey with Fried Sage and Pecans
Grace Parisi blends ingredients like lemons or pecans into a butter that she rubs all over the turkey.
Roast Turkey with Lemon and Chives
Kale with Currants, Lemon and Olives
Boiling kale before sautéing it is key to making it tender. If the stems and center veins are very tough, remove them: Fold the kale leaves in half with the vein side out, then pull up on the stems.
Maple-Ginger-Roasted Vegetables with Pecans
When roasting winter vegetables, be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they’re in the oven, so they brown evenly.
Roasted Vegetables with Fresh Herbs
Classic Pumpkin Pie
To create a crisp crust on the bottom, partially bake the pie shell before adding the filling. If the edge starts to darken too much, cover it with a pie shield or strips of foil.