The Pre-Thanksgiving Edition

Plus a printable turkey guide, a tour of my mom's bar setup and some Thanksgiving gear essentials 🦃

Dolls, the time is upon us! With Thanksgiving just days away, I wanted to send out a roundup of the rest of this year’s Thanksgiving recipes, plus a printable start-to-finish Turkey Guide for paid subscribers. In there, you’ll find the full instructions on how to spatchcock, dry brine, and roast your turkey. I’m able to go into a lot more detail here and you’ll be able to reference these tips away from your phone! Even if you decide to make your turkey a different way, I still think you’ll find this helpful, especially if you’re new to turkey. 🦃

Thanks for all of your love on this year’s Thanksgiving series! Still to come: table scape deets, and the vlog from our family Thanksgiving, and an incredible Thanksgiving leftover sandwich. (Posting soon!) Unfort, in the tizzy of putting everything together last week, I neglected to get enough still photos of every single recipe, so some are presented here sans photos or with crappy screenshots from the video clips I have. (At what point do I need to hire an assistant to remember these things for me…)

I hope you all are gearing up for a fun and festive week with folks you love. This one’s a biggie, so onto the recipes!

Side Dishes

Corn Casserole with Cheddar, Shallots and Jalapeño 

Ingredients:

• 3/4 cup cornmeal 

• 3/4 all purpose flour 

• 1 Tbsp baking powder 

• 1 tsp kosher salt 

• 1/2 tsp black pepper 

• 1 large jalapeño, diced and de-seeded 

• 2 large shallots, diced 

• 2 cloves minced garlic 

• 1 stick butter + 3 Tbsp

• 8oz sour cream 

• 1 egg 

• 1 cup shredded sharp cheddar 

• 2 16oz bags frozen corn

Instructions: In a bowl, combine cornmeal, flour, baking powder, salt and pepper, whisk together and set aside. In a skillet over medium heat, sauté the shallots and jalapeños for a few minutes before adding 1 Tbsp of butter and the garlic. Continue to saute for another 2-3 minutes and then turn the heat off and set aside. 

Melt 1 stick of butter in the microwave and then add to a large bowl. Add the sour cream, egg, cheddar cheese and the shallot/ jalapeño mixture, then fold in the frozen corn, and then the dry ingredients. Mixture will appear pretty dry and crumbly, but will come together in the oven. 

Pour into a greased casserole dish and top with small pieces of the remaining 2 Tbsp butter. Bake at 375 uncovered for about an hour, top with the chives and serve  

Root Vegetable Ratatouille

Ingredients:

• 2 large zucchini, sliced thin

• 2 sweet potatoes, sliced thin

• 4 red potatoes, sliced thin

• 2 large parsnips, peeled and sliced thin

• ½ large onion, diced

• 1 Tbsp garlic, minced

• 2 Tbsp tomato paste

• 14oz can, fire roasted diced tomatoes

• 1 tsp thyme, separated

• ½ tsp sage

• ¼ tsp crushed red pepper

• 2 Tbsp melted butter

• ½ cup grated pecorino cheese

• Salt and pepper to taste

• Fleur de Sel (optional)

Instructions: Begin by peeling the carrots, parsnips, and sweet potatoes. Slice all of the root vegetables and the zucchini into ⅛ inch-thin slices. You can use a mandoline if that’s easier. Set the veggies aside in a large mixing bowl.

Meanwhile, in a saucepan over medium heat, saute the onions for a few minutes until translucent, season with salt and pepper, then add the garlic and tomato paste. Cook the tomato paste for 3-5 minutes until it begins to darken and caramelize, then add the fire roasted diced tomatoes. Add the first ½ tsp thyme, the sage, and crushed red pepper, and gently smash the tomatoes with the back of a wooden spoon to create a jammy sauce. Cover and let simmer for 7-10 minutes or until thick and slightly reduced.

In a small saucepan or microwave safe bowl, melt the 2 Tbsp butter, then add the remaining ½ tsp thyme and ½ cup grated pecorino cheese. Pour the butter mixture over the sliced vegetables and toss to combine. Pour the tomato sauce in the bottom of a baking dish and spread evenly. Then, make stacks of alternating vegetables and arrange them upright in the baking dish, nestling them into the tomato sauce.

Repeat until the dish is filled. Top with more grated pecorino cheese and roast at 425 degrees for about 35 minutes. Top with more cheese, black pepper and some flaky sea salt if desired.

Tips for Making Ahead: You can prepare the tomato sauce and slice all the vegetables, except for the red potatoes, up to 3 days in advance, and then cut the potatoes, assemble and roast the day of your gathering.

Cranberry Sauce

Ingredients:

• 12oz fresh cranberries

• ¾ cup granulated sugar

• 1 cup water

• 1 cinnamon stick

• 2 tsp orange zest, grated, plus 3 wide strips

• 2 tsp lemon zest, grated

• Juice of 1 orange

• Juice of 1 lemon

Instructions: Combine cranberries, sugar, water, cinnamon stick, citrus zests, orange juice and lemon juice in a medium saucepan. Cook over medium low heat for about 25 minutes until the sauce is jammy and thick. Fish out the cinnamon stick and strips of orange zest and allow to cool completely.

Tips for Making Ahead: Once cooled, store the cranberry sauce in an airtight container and freeze. Can be frozen several months in advance and thawed in the fridge before Thanksgiving. Can also be kept refrigerated for up to 10 days.

Cream Cheese Corn

Ingredients:

• 4 Tbsp butter

• 32 oz frozen corn

• 8 oz cream cheese

• Salt and pepper to taste

Instructions: In a large saucepan over medium heat, melt the butter, and then add both bags of frozen corn. Toss the corn in the butter, and then add cream cheese, and season with salt and pepper. Cover, and allow the cream cheese to melt for several minutes before stirring together, and then serve.

Tips for Making Ahead: Prepare the recipe all the way through and store the corn in an airtight container in the refrigerator for up to 3 days in advance. Reheat in a saucepan before serving.

Mashed Potatoes

Ingredients:

• 7 lbs Yukon Gold Potatoes, peeled and roughly chopped 

• 1 quart turkey stock (first quart is optional)

• 8oz sour cream 

• 1/4 cup rendered duck fat 

• 1/4 cup melted butter 

• 1 cup milk 

• Salt and Pepper to taste 

Instructions: Place the potatoes in a large dutch oven or stock pot, then add the first quart of turkey stock (if using), and cover the rest of the way with water,  then season VERY generously with salt and bring to a boil. Boil the potatoes until fork tender and very soft, about 15-20 minutes. Reserve 1 cup of the cooking liquid and then drain. Using a potato ricer, shred the potatoes back into the empty pot you boiled them in. Add the reserved cooking liquid, the milk, sour cream, duck fat and more salt and pepper. 

I make these mashed potatoes on the “liquidier” side because I’ll keep them warm on the stove on a low heat until serving. You can hold them this way for up to 2 hours, just be careful that the bottom doesn’t scorch too bad. Smooth the top of the potatoes out, and then pour on a little extra milk plus a few pads of butter to prevent them from drying out before serving, and they’ll be perfect. 

Braised Green Beans

(Note: This recipe was previously published with some incorrect measurements and has been updated!)

Ingredients:

• 41/2 - 5 lbs fresh green beans, trimmed

• 1/2 lb pancetta, diced 

• 2 shallots, sliced thin

• 6 cups turkey stock 

• 2 Tbsp rendered duck fat 

• Salt and pepper to taste 

Instructions: Place the diced pancetta in a dutch oven and begin heating over medium low heat. Starting with a cold pan and heating slowly means you’ll get better rendering of the fat from the pancetta. Allow the fat to render and the pancetta to crisp for about 20 minutes, then remove the pancetta and set aside. T

urn the heat up to medium, then sauté the shallots in the rendered fat, and season with salt and pepper. Add the green beans and sauté for a few minutes before adding the turkey stock, more salt and pepper and covering them to braise for about 45 minutes to an hour over low heat. Open the lid and stir the green beans every 10 minutes or so. You may need to add the green beans in batches depending on the size of your pot, allowing the prior batch to cook down a little to give you some more room. 

After the green beans have braised and become tender, add the pancetta back in and toss to combine.

Tips for Making Ahead: You can keep these warm, covered over a low flame while you prepare the rest of your meal, or make these up to 2 days in advance, store in an airtight container in the fridge and reheat over medium low before serving. You may need to add a little extra stock when reheating.

Make Ahead Gravy

Ingredients:

• 1/2 cup turkey drippings (can use rendered duck fat or a combination of the 2)

• 1/2 cup flour 

• 4-5 fresh sage leaves 

• 2-3 sprigs fresh thyme 

• 6 cups turkey stock 

• Salt and pepper to taste 

• 1 Tbsp Worcestershire sauce 

Instructions: Place your stock in a saucepan over low heat and keep warm. In a separate saucepan over medium low heat, melt the turkey drippings and heat  them until they begin bubbling. Sprinkle on the flour. Reserve about 1 Tbsp of the flour for a slightly thinner gravy, or use the whole 1/2 cup for a thicker gravy. Whisk together and cook the roux over medium low heat for 6-8 minutes or until slightly darkened and fragrant. 

Turn the heat to low, and begin ladling in the warm turkey stock about a cup at a time, and whisk after each addition, until you achieve your desired consistency. You may not use all 6 cups of stock. Add the herbs,  and allow the gravy to simmer for about 20-30 minutes. Finish with a splash of additional stock, then add the Worcestershire sauce and taste for seasoning. 

Tips for Making Ahead: Allow the gravy to cool slightly before transferring to an airtight container and storing in the fridge. To reheat, pour the cold gravy into a saucepan with a little extra stock and reheat over low heat.

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Apps

Puff Pastry Cheese Straws

Ingredients:

• 1 sheet thawed frozen puff pastry 

• 1 beaten egg 

• 1/2 cup shredded Gruyère cheese 

• 1/4 cup grated parmigiano reggiano 

• Pinch of dried thyme 

• 1/4 tsp black pepper 

Instructions: Roll out the puff pastry so it’s slightly thinner and elongated then brush with the beaten egg. Evenly sprinkle over the cheeses, the thyme and the pepper. Using a rolling pin, gently roll over the cheese to press it into the surface of the pastry. With a pizza cutter or long knife, slice the pastry in half, then in quarters and slice each quarter into thirds, creating 12 long strips. 

Twist the strips from each end, then place onto a parchment lined sheet tray. They can be stored in the freezer until you’re ready to bake, or baked immediately. Bake at 375 for about 15-20 minutes, and carefully flip the cheese straws halfway through baking for even browning. Serve warm or at room temperature. 

Sausage Balls 

Ingredients:

• 1 lb breakfast sausage 

• 2 cups biscuit mix (about 1 whole box of Red Lobster Cheddar Bay Biscuits) 

• 2 cups shredded cheddar cheese 

Instructions: Combine all the ingredients together in a large bowl and mix thoroughly. Scoop the sausage balls into 1 inch rounds and place on a parchment lined sheet tray. Bake at 375 for about 20-25 minutes or until golden brown and cooked through. These can be kept in a ziplock in the fridge and warmed up before serving.

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Desserts

Apple and Pear Tarte Tatin 

Ingredients:

• 3 apples, peeled, cored and sliced in 6 wedges 

• 3 pears, peeled, cored and sliced in 4 wedges 

• 1 tsp cinnamon 

• 1/2 tsp ginger 

• 1/8 tsp fresh nutmeg 

• 1/4 cup sugar 

• 3/4 cup wafer 

• 1/4 cup unsalted butter 

• 1 sheet, thawed frozen puff pastry 

• 1 beaten egg 

• 2 Tbsp turbinado sugar (optional) 

Instructions: Preheat the oven to 375 degrees. Begin by peeling, coring and slicing the apples and pears. Toss them with the cinnamon, ginger, and nutmeg in a large bowl and set aside. If they start to brown as they sit, don’t worry about it. 

To make the caramel, combine the sugar and water in an oven-safe skillet and begin cooking over low heat to dissolve the sugar, about 3-5 minutes. Then turn the heat up to medium and allow the caramel to cook, undisturbed for 6-8 minutes, or until a deep amber color. If you notice any crystals forming on the side of the pan, brush them away with a little water on a pastry brush. Once the caramel has darkened, turn the heat down and add the butter then stir to combine. Some vigorous bubbling is normal. 

Turn the heat off, take the caramel off the burger and begin arranging the cut apples and pears in the caramel, rounded side down. Pack them in very closely. 

Roll out the thawed puff pastry until it is about the size of your pan, and trim the edges to make a rough circle. Place the pastry over the apples, tucking the excess into the edge of the pan. 

Brush the pastry with the beaten egg and sprinkle on the turbinado sugar if using. Poke a few holes in the center of the pastry with the fork and then bake at 375 for 35-45 minutes or until golden brown and the apples/ pears are soft. 

Allow to cool in the pan for about 5 minutes and then invert onto a serving platter. Slice and serve with vanilla ice cream. 

Brown Butter Chocolate Chip Cookies 

This recipe is from Dessert Person by Claire Saffitz. This has been my go-to recipe for a few years, and it’s a winner every single time! In Claire we trust.

Ingredients:

• 2 sticks unsalted butter 

• 2 Tbsp milk 

• 3/4 cup brown sugar 

• 3/4 granulated sugar 

• 1 tsp vanilla extract

• 2 eggs 

• 2 cups all purpose flour 

• 1 tsp baking soda 

• 1 tsp kosher salt

• ~10 oz chopped bar chocolate (milk, semisweet, dark or a combo) 

Instructions: Begin by browning the butter. In a skillet or saucepan over low heat, melt the butter and continue to cook, scraping often with s rubber spatula. The butter will sputter and foam before the milk solids begin to brown, and smell nutty and toasty. Should take about 8-10 minutes.

Add the browned butter to a bowl with the two sugars, then add the milk and set aside to cool slightly. In a separate medium bowl, combine the flour, baking soda, and salt and whisk together, then chop the chocolate and set aside.

Whisk together the butter, sugar and milk until thoroughly combined, then beat in the two eggs until the mixture has lightened slightly. Add the vanilla and mix again, then fold in the dry ingredients. When there are a few streaks of flour left, add the chocolate and fold to combine,

Using a 1 1/2 inch scoop, portion out the cookies onto a parchment lined sheet tray and place in the freezer to chill for at least 2 hours, but ideally overnight. Bake the cookies from the freezer 5-6 to a tray at 350 for about 12 minutes, rotating halfway through baking. Let them cool for a few minutes on the sheet tray before transferring to a cooling rack.

Tips for Making Ahead: The cookies can be stored in the freezer in a Ziplock bag or airtight container for up to 3 months. Take them out and bake as needed, directly from frozen.

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Batch Cocktails

Mulled Wine Sangria

Ingredients:

• 4 parts mulled red wine 

• 2 parts pear brandy 

• 1 part Grand Marnier 

• 1/2 part Chambord 

• 1/2 part Luxardo liqueur 

To make the mulled wine: 

• 3 bottles of inexpensive red wine, such as Merlot 

• 3 large strips orange zest 

• Juice of 1/2 orange 

• 4-5 orange slices 

• 10 whole cloves 

• 1 star anise 

• 3-4 cinnamon sticks 

Instructions: Combine the wine, star anise, cinnamon, cloves, orange zest, sliced oranges, and orange juice in a medium sized pot. Bring to a simmer over low heat and let it steep for at least 45 minutes and up to several hours. Allow it to cool slightly, and then portion the wine into a pitcher. Add the pear brandy, Grand Marnier, Chambord and Luxardo plus any sliced fruit you want to marinate. Refrigerate overnight and serve over ice!

Tips: For my group, I used 3 bottles of wine, which yielded 8 cups of mulled wine, and 2 whole batches of the sangria. The recipe is listed as a ratio so you can easily scale up or down depending on the size of your group. If you need less mulled wine, just cut back on the other ingredients like the orange zest, cloves and cinnamon. Also be sure to strain out the cloves before you serve so no one chokes on a clove that’s not super chic. 

Apple Cider Old Fashioned

Ingredients:

• 2 parts bourbon 

• 1 part apple cider 

• 1/4 part grand marnier

• Big splash of maple syrup to taste 

• Angostura bitters to taste 

For example, we did:

• 4 cups bourbon 

• 2 cups apple cider

• 1/2 cup Grand Marnier 

• About 2 Tbsp maple syrup 

• About 1 Tbsp bitters 

Instructions: Combine all the ingredients in a pitcher, and refrigerate until serving. To serve, pour over a large ice cube and garnish with an orange peel.

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For paid subscribers, keep scrolling for my unabridged, printable turkey guide, including step by step instructions, some Thanksgiving must-haves and a fun bonus video where my mother takes over and shows off her famous beverage station. XOXO