Thanksgiving
2220 recipes found
Brown Sauce
Green Beans and Endive Salad
Apple and Endive Salad With Grapefruit Dressing
Phil Ponzek's Meat and Potato Stuffing
Oyster Stew
Oyster, Bread and Spinach Stuffing
Corn Bread, Wild Mushroom and Pecan Stuffing
Farro and Maple Syrup Pudding
Corn Bread and Squash Stuffing
Corn Bread Chorizo Stuffing
Corn Bread and Jalapeno Stuffing
Rice Pilaf With Carrots and Parsley
Carrots and leeks make a sweet combination, but you can also use regular onion in this pilaf. To get 1/2 cup of finely chopped parsley, begin with 2 cups leaves picked from the stems.
Apple-Cornmeal Dressing
Cream Cheese Dough
The chef and baker Elisabeth Prueitt’s favorite all-purpose dough was inspired by classic rugelach. That dough traditionally combines cream cheese with butter to create a pliable, tangy and tender pastry. Ms. Prueitt, the baking genius behind the sweets at Tartine Manufactory in San Francisco, adapted it to make a versatile, all-purpose, gluten-free pastry. She now uses it for pies, galettes, bars and even savory pastries and tarts. Use it to make her Shaker lemon pie. Got scraps? Bake those, too. Dusted with powdered sugar, they make great little cookies.
Graham Cracker Pie Shell
Pastry for a One-Crust Pie
Spaghetti With Turkey And Tomato Sauce
Du Pont Turkey With Truffled Zucchini Stuffing
Turkey was served often at Winterthur, an ancestral home of the du Pont family, in Delaware. The birds were raised on the estate, in great enough numbers for the family to give them to employees at Thanksgiving and Christmas. The land was purchased in 1810 by Eleuthère Irénée du Pont; the house was built in 1839 and opened to the public as a museum of American decorative arts in 1951. Many of its recipes survive, among them one for truffled turkey and stuffing, which Pauline Foster du Pont, who was married to Eleuthère Irénée's grandson, included in her personal handwritten cookbook. First, three pounds of zucchini were boiled, then peeled, mashed and seasoned with salt, pepper and butter. This was the stuffing. Then the contents of an entire can of black truffles were sliced and slipped under the turkey’s skin. To serve, the meat was carved and then put back in its skin so that the turkey appeared to be whole. In this adaptation, the bird is rubbed with truffle butter, and the zucchini (finely chopped, not mashed) is bolstered with bread crumbs and more truffle butter. But it does not suggest replicating the reassembled turkey. You will have enough to do at Thanksgiving without attempting it.
Pickled Beets With Caraway
Caraway, great with carrots, is also very nice with beets. The trick to succeeding with these is to slice them very thin – about 1/8 inch thick. You can do this on a mandoline or with a Japanese slicer, or just use a sharp knife. The longer these are left to pickle the better. My favorite way to serve these pickled beets is to cut them into thin julienne and add them to a salad or make them into a beet slaw.
Venison Mincemeat
Short Pastry
Cranberry-Mincemeat Pie
Creole Oyster Stuffing