Barbara Lynch's New England Thanksgiving Dinner

By Food & Wine
Updated May 24, 2017
Maura McEvoy
Boston chef Barbara Lynch prepares a New England-inspired Thanksgiving feast, including an incredible wild mushroom stuffing.
Start Slideshow

1 of 9

Baby Artichokes Stuffed with Crab Salad

Go to Recipe

Barbara Lynch simmers baby artichokes in an aromatic white wine broth, then stuffs them with a juicy crab salad for a light starter that honors her husband Charlie’s family tradition: “His mother made artichokes for every festive occasion. She’s no longer around, so I always try to make one dish with artichokes in it for him.”

Advertisement
Advertisement

2 of 9

Chilled Celery Soup with Nantucket Bay Scallops

Go to Recipe

Overhauling her mother’s celery sticks with cream cheese, Lynch finishes this cool, silky soup—flavored with parsley and crème fraîche—by adding a luxurious touch: a generous mound of tender bay scallops, which she gets from a friend who lives on Nantucket.

3 of 9

Roasted Stuffed Turkey with Giblet Gravy

Go to Recipe

Lynch’s advice for a perfect bird: “Buy a turkey from somebody you trust. And keep going back to the same source...I'm a true believer that you shouldn’t mess around too much with the turkey. I don’t brine it, I don't fry it. If you buy a good turkey, you don’t need to add much to it.”

Advertisement

4 of 9

Wild Mushroom Whole Wheat Stuffing with Tarragon

Go to Recipe

In this bread stuffing, Lynch relies on thick-sliced bacon and a mix of wild mushrooms to provide the robust, earthy flavors she thinks belong in every stuffing.

5 of 9

Haricots Verts and Chestnuts with Date Vinaigrette

Go to Recipe

At No. 9 Park, Lynch serves a haricots verts salad with a hazelnut vinaigrette. Here, she adds fresh chestnuts to give the dish a meaty fall flavor. Finely chopped dates in the cider vinegar dressing lend a lovely, subtle sweetness.

6 of 9

Pearl Onions au Gratin

Go to Recipe

Inspired by the pickled pearl onions that became a family tradition (“Mom just served them straight out of the jar and threw a toothpick at them”), Lynch bakes fresh pearl onions in a mixture of cream, garlic, shallots and bacon, then tops it all with a crispy panko crust.

Advertisement
Advertisement
Advertisement

7 of 9

Roasted Squash with Maple Syrup and Sage Cream

Go to Recipe

Lynch isn’t choosy about which squash to include in this deeply flavored dish, which gets finished with a sage-infused cream sauce—she goes with whichever varieties look best at the farmers’ market—but butternut and delicata are among her favorites.

8 of 9

Cranberry-Grapefruit Conserve

Go to Recipe

“It’s so easy to make your own cranberry sauce, why wouldn’t you?” Boston chef Lynch says of this bitter-tart conserve, which she also jars and gives as a gift. She suggests adjusting the recipe to taste by varying the amount of cranberries, grapefruit and sugar.

9 of 9

Harvest Mousse with Spiced Almond Tuiles

Maura McEvoy
Go to Recipe

This fluffy mousse, served here with Spiced Almond Tuiles, could just as easily be made with fresh or canned pumpkin. Serve the leftover candied squash as a topping for vanilla ice cream.

Advertisement
Advertisement
Advertisement
Replay gallery

Share the Gallery

Up Next

Advertisement
© Copyright . All rights reserved. Printed from https://www.foodandwine.com