Thanksgiving for a Crowd
Roasted Turkey with Italian Sausage Stuffing
This is a marvelous turkey—simple, satisfying and completely delicious. Since Grace Parisi is a big fan of sweet Italian sausage (which was always in the rice-based stuffing she ate as a kid), she often adds it to the dressing; the fennel seed in the sausage truly elevates the dish.
Roasted Persimmons Wrapped in Pancetta
Crudités with Creamy Pistachio Dip
Fennel, Apple and Celery Salad with Watercress
To maintain crispness, toss the salad just before setting it out on the buffet.
Potato, Leek and Broccoli Soup with Pancetta Crumbs
If you have a blender and good chicken broth, Kristin Kimball swears it’s one of the easiest soups to make. This version has a fabulous topping of supercrispy sourdough and pancetta crumbs mixed with sage and rosemary.
Rosé Sangria with Cranberries and Apples
This strong but not overly sweet sangria is nicely spiced with cinnamon, anise and cloves and it has just enough crushed red pepper to give it a tiny kick.
Citrus Salad with Saffron Dressing
José Andrés pairs clementines with tart grapefruit in a juicy, refreshing winter salad flavored with a bit of saffron—a common Spanish ingredient.
Moroccan Carrot Salad with Spicy Lemon Dressing
Susan Feniger likes to make this salad early in the day, so the carrots marinate a bit in the dressing. Harissa, the North African chile paste, adds fiery heat.
Sparkling Pomegranate Punch
Of course Maria Helm Sinskey and her husband, Rob (co-owner of Napa’s Robert Sinskey Vineyards), serve their wine at parties. But she also offers refreshing punches like this one, made with tart-sweet pomegranate juice and finished with Prosecco.
Beef Tenderloin with Parmesan-Prosciutto Crisps
Main-Course Alternative: The inspiration for this crust was the Italian cheese wafer frico, made by baking or frying shredded cheese until crisp.
Swiss Chard and Leek Gratin
This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano.
Mashed Potatoes with Crispy Shallots
For ultrafluffy potatoes, Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey.
Sausage, Apple and Cranberry-Nut-Bread Dressing
Using a dried-fruit-and-nut bread in this classic sausage-apple dressing is a super shortcut.
For this vegetable side, L’Etoile chef Tory Miller’s local gin source is Death’s Door Spirits in Madison, Wisconsin, a distillery that uses wild juniper berries harvested on Washington Island in Lake Michigan. “I love that they pick all those juniper berries by hand up in Door County,” he says.
Sweet Potato Soufflé
These mashed sweet potatoes are topped with Gruyère then baked so that the cheese forms a nutty-flavored crust.
Spinach and Cheese Grits Frittatas
You can substitute 1 1/2 cups of shredded Monterey Jack cheese plus 1 cup of sharp white Cheddar cheese for the Spanish tetilla, Manchego and Mahón cheeses.
Cider-Braised Collards with Ham
Thanksgiving Make-Ahead Tip: The braised collard greens can be covered with plastic wrap and refrigerated for up to 2 days.
Brussels Sprouts with Cranberries
Because brussels sprouts are slightly bitter, Michel 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.’”
Spicy Scalloped Rutabagas with Parsley
Baby Peas with Bacon and Crispy Leeks
Thanksgiving Make-Ahead Tip: The crispy leeks can be made ahead and stored overnight in an airtight container.
Roasted Beer-Brined Turkey with Onion Gravy and Bacon
Adding Guinness, or any dark beer, to the brine gives the turkey a toasty flavor and helps give the skin a dark brown color.
Butternut Squash Bread Pudding
Thanksgiving Make-Ahead Tip: The bread pudding can be prepared earlier in the day and reheated.
Honey-Glazed Roasted Root Vegetables
The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze.
Cranberry, Clementine and Pumpkin Seed Conserve
Cranberries only need to be cooked for a few minutes before they burst and form a sauce.
Corn Bread Stuffing with Shrimp and Andouille
Andouille, a spicy sausage made from pork chitterlings and tripe, adds a wonderful smoky note to the sweet corn bread stuffing.
Buttermilk Cake with Riesling-Poached Pears
“We get these crazy organic pears that are ugly as sin,” says Tory Miller of the Moon-glow variety he uses throughout the cold winter months. Peeling them, though, reveals a fruit so beautiful and juicy that he prefers a minimalist approach, either serving them raw or poaching them in wine, such as the Riesling he uses here.
Maple Custards with Sugared Pecans
One of José Andrés’s favorite American sweets is pecan pie. “We love nuts in Spain too, but I confess I find pecan pie a little heavy. This version is my attempt to lighten it up a little.” This twist was inspired by tocino de cielo, a rich, eggy cousin of flan.
Caramel Apple Parfaits
The parfait can also be assembled in one large glass bowl.
Apple Brown Betty
Michael Symon usually doesn’t make dessert for holidays. Still, his version of this classic is great after a big meal because it isn’t too sweet or too heavy. He layers brioche bread crumbs with sliced apples and a cinnamon-citrus sugar, baking everything together so it becomes wonderfully soft.
Pumpkin Pudding with Mile-High Meringue
Dean Fearing and Jill Bates, the pastry chef at Fearing’s, collaborated on this spiced pumpkin pudding covered with meringue swirls. “It’s what all Southerners love about their pies, whether they’re coconut, chocolate or banana—the meringue,” Fearing says.