Thanksgiving
2220 recipes found
Sauteed Turkey With Lemon and Capers
Smoked Turkey Breast
Jamaican Pumpkin Soup
Butternut Squash Soup With Sage and Parmesan
Carrots and Turnips With Fried Sage Leaves
Winter Squash With Madeira
Butter-and-Shortening Pastry Dough
Caramelized Apple-Pecan Cake
A simple butter cake masquerades as a pie; it is baked in a pie plate and inverted at the end to show off its caramelized apple and nut topping.
Sunchoke and Apple Salad
In the fall, sunchokes are crunchy and watery, like a water chestnut, or like a pear that’s not sweet. In this salad from executive chef Michael Anthony at New York City’s Gramercy Tavern, a combination of raw and roasted sunchokes are tossed with apples, celery, shallots, pumpkin seeds and mixed greens then dressed with a sweet-tart apple cider vinaigrette.
Pecan Coffee Cake With Warm Caramel Sauce
This nutty sour cream coffee cake is rich enough to stand alone, but the bourbon caramel sauce elevates it to “special occasion dessert” status.
Brussels Sprouts With Mustard, Apples and Caraway
Apple, Onion, Sage and Sour Cream Dressing
Quails Roasted With Bacon and Foie Gras
Apple Brown Sugar Tart
Corn Dumplings
Thai Turkey and Makrut Lime Salad
Turkey Soup With Chinese Noodles and Ginger
Cooked Turkey Soup
Maple Crema
If you can start with truly natural dairy — definitely not ultrapasteurized and ideally bought from a farm or a farmers’ market— you are really ahead of the game. The reason I fell in love with this maple crema is that all the flavors were so pure that the maple syrup shone like a star.
No-Cook Cranberry-Orange Relish
Turkey Hash With Lemon Chili Mayonnaise
Mashed Cider Sweet Potatoes
Fastest Roast Turkey
Here is a turkey for when time and oven space are at a premium. The bird is butchered before cooking, its backbone removed (a technique called spatchcocking) and its legs separated, increasing the amount of surface area exposed to the oven's heat and decreasing the amount of cooking time dramatically. The overall height of the turkey also comes down, so two turkeys may fit in the oven, or one turkey and a baking pan filled with dressing. As with a whole bird, you should tent the meat with foil when it has finished cooking, and allow it to rest for at least 30 minutes before serving.
