30 Thanksgiving Recipes from Celebrity Chefs, Top Restaurateurs, Culinary Experts… and Snoop Dogg

To inspire you to elevate your Thanksgiving celebration with creative dishes that go way beyond the traditional spread, here are 30 Thanksgiving recipes from celebrity chefs, award-winning restaurateurs, and top culinary experts (including Andrew Zimmern, Brooke Williamson, Jacques Torres, Michael Symon, Robert Irvine, and more).

To make it a real party this year, Thanksgiving just got a whole lot more fun, because legendary entertainer-turned-chef Snoop Dogg is sharing one of his festive favorites with us too – Snooperdoodles!

Whether you’re on turkey duty or you’re responsible for whipping up the sides, these gourmet Thanksgiving recipes will surely have your guests craving more.

Thanksgiving Main Entrées

Deep Fried Turkey by Chef Joe Isidori by Chef Joe Isidori

Michelin-starred Chef Joe Isidori is a third-generation New York restaurateur best known for Arthur & Sons, one of the city’s most sought-after Italian-American restaurants. Celebrated for his elevated takes on red-sauce classics, he has become a staple among celebrity diners and critics alike.

Chef Isidori calls this recipe “the ultimate crispy-skinned, juicy centerpiece for the holidays.” He says, “Using a simple salt seasoning and a precise oil-measuring method, this recipe ensures safe, even frying and perfectly cooked meat every time. The turkey is fried at high heat for just a few minutes per pound, emerging with a golden crust and tender, flavorful interior.”

Ingredients:

• 10–14 lb turkey
• Canola Oil
• Salt

Tools:

• 5–10 gallon stock pot
• Masking tape
• Poultry rack
• Oven mitts

Directions:

1. Place a 10-14lb bird in a tall, 5-10 gallon stock pot using the poultry rack. Fill with water to 5-6” higher than the turkey and mark the water line using masking tape.
2. Remove the turkey and dry both the turkey and the pot.
3. Fill the pot with canola oil to the line and remove the tape.
4. Using a thermometer, heat the oil to 375°F. Do not leave the heating oil unattended.
5. Thoroughly pat the turkey dry and season with salt only (no pepper or other spices, as they will burn).
6. Once the oil has reached 375 degrees, turn off the heat.
7. Wearing oven mitts, very slowly lower the turkey into the oil very slowly using oven mitts.
8. Once the turkey is safely submerged in the oil, turn the burner back on.
9. Cook the turkey 3-4 minutes per pound. The meat must reach an internal temperature of 165°F.
10. Once the turkey is done, turn off the flame and remove the turkey from the pot.
11. Place the turkey standing up on a poultry rack on a sheet pan covered with clean kitchen towels to drain and rest for 20 minutes.
12. Once rested, carve & enjoy.

Tuffy Stone’s Smoked Turkey by Tuffy Stone

Tuffy Stone is a six-time World Barbecue Champion, Barbecue Hall of Fame inductee, and former BBQ Pitmasters judge known as “The Professor of BBQ.” Classically trained in French cuisine and celebrated for his meticulous, scientific approach to smoke, Stone is one of the most influential figures in competitive barbecue worldwide.

As Chef Stone says, “A great smoked turkey doesn’t happen by accident. This recipe calls for a bit of planning, but the results speak for themselves: beautifully burnished skin, deep layers of smoky flavor, and meat so juicy it practically carves itself.”

Ingredients:

Poultry Brine:

• 1 cup plus 1 tbsp kosher salt
• ½ cup granulated sugar
• 1 large carrot, roughly chopped
• 1 celery rib, leaves included, roughly chopped
• ¼ yellow onion, roughly chopped
• ½ bunch flat-leaf parsley, torn in half
• ½ bunch fresh thyme
• 1–2 bay leaves
• 1 tbsp whole black peppercorns
• 1 gallon of water

Poultry Rub:

• 1 tbsp kosher salt
• 1 tbsp black pepper, freshly ground
• 1 tbsp smoked paprika
• 1 tbsp ground sumac
• 2 tsp granulated garlic
• 2 tsp dried Greek oregano
• 1 tsp ground cumin
• 1 tsp cayenne pepper

Turkey:

• 1 whole turkey (12–16 lb.)
• 6 tbsp salted butter, softened
• 1½ cups pineapple juice, in a spray bottle

Special Equipment:

• Butcher’s Twine
• Instant Read Thermometer
• Spray Bottle

Directions:

1. Stir the salt and sugar with 1 gallon of water in a large bowl or container until mostly dissolved. Add the remaining brine ingredients. Cover and refrigerate for 1–2 days to let the flavors meld.
2. Place the turkey in a large food-safe container. Strain the chilled brine over the turkey, making sure it’s completely submerged. Cover and refrigerate for 12–14 hours (see recipe tips).
3. Remove the turkey from the brine and pat dry with paper towels. For crispier skin, refrigerate the turkey uncovered for 6–12 hours.
4. In a small bowl, combine the butter with 3 tbsp of the rub until smooth.
5. Gently separate the skin from the breast and legs with your fingers, being careful not to tear it. Rub the compound butter under the skin and over the exterior of the bird.
6. Tuck the wings underneath the bird and tie the legs together with kitchen twine. Lightly dust the entire turkey with the rub. Let the turkey sit at room temperature for 30 minutes while you prepare the grill.
7. Prepare the grill for Indirect, Low & Slow cooking at 275°F using the snake method.
8. Place a foil drip pan filled halfway with water in the center of the charcoal grate. Line the perimeter with two rows of briquettes, stacking a second row on top. Add wood chunks near the beginning of the snake. Light with 8–10 lit briquettes. Adjust the vents to maintain 275°F.
9. Place the turkey, breast-side up, over the drip pan. Close the lid and cook, spraying the turkey with pineapple juice after the 1st hour, and every 30 minutes after that.
10. Cook until the thickest part of the breast reaches 155°F and the thickest part of the thigh reaches 165°F. This will take about 20–25 minutes per pound.
11. Remove the turkey and let it rest for 1 hour before carving.

Recipe Tips:
If you don’t have a large enough container for your turkey, you can purchase a brine bag specifically for the purpose of containing a whole turkey. To save space in your refrigerator, place the brining turkey in a cooler with plenty of ice.

Smoked Chicken by Charlie McKenna

Charlie McKenna is a celebrated pitmaster and chef who founded Chicago’s acclaimed Lillie’s Q after cooking in Michelin-starred fine-dining kitchens. A Culinary Institute of America graduate and protégé of Norman Van Aken, McKenna has earned major national recognition, including Food & Wine naming Lillie’s Q the “Best New BBQ Restaurant in the Country.” His chef-driven barbecue has made him a standout figure in the American culinary landscape.

Ingredients:

• 1 whole chicken, spatchcocked
• Brine to cover
• 30 g Lillie’s Q Q-Rub
• 20 g brisket pepper

Directions:

1. Spatchcock the chicken and place it in a container.
2. Cover completely with brine, seal, and refrigerate overnight.
3. Remove from brine and season generously with Q-Rub, then brisket pepper.
4. Place chicken skin-side up in a 225°F smoker. Smoke about 2½ hours.
5. Check the temperature using a probe thermometer. When the thigh reaches 155°F, remove from the smoker (carryover heat will finish the cook).
6. Rest before carving.

Meatloaf Wellington by Joe Sasto

Joe Sasto is a nationally recognized chef and television personality known for his appearances on Top Chef, Guy Fieri’s Tournament of Champions, Chopped, Chef Grudge Match, and other major food shows. A former Executive Sous Chef at Michelin-starred Lazy Bear and Quince, Sasto is celebrated for his pasta expertise and is the creator of the innovative Tantos puffed pasta chip. In 2022, he made his way onto the Food Network’s first-ever “Hot List.”

Ingredients:

Meatloaf:

• 1½ pounds Ground Beef (90% lean or leaner)
• ½ cup Panko breadcrumbs
• ¼ cup whole milk
• 1 small yellow onion, finely minced
• 1/3 cup finely grated carrot
• 3 cloves garlic, minced
• 1 egg
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1½ teaspoons Kosher salt
• 1 teaspoon fresh thyme, chopped
• ½ teaspoon black pepper
• 5 to 6 prosciutto slices
• 1 frozen puff pastry sheet (½ package), thawed
• Egg wash (1 egg + 1 tablespoon water)

Duxelle Mixture:

• 2 tablespoons olive oil or butter
• 8 ounces cremini mushrooms, minced
• 1 shallot, minced
• 1 clove garlic, minced
• ½ teaspoon thyme
• Kosher salt and pepper, to taste

Crepes:

• 1 cup fresh spinach, packed
• 1 cup milk
• 2 eggs
• ¾ cup all-purpose flour
• 2 tablespoons butter, melted
• ½ teaspoon Kosher salt

Directions:

1. To make meatloaf: Soak breadcrumbs in milk for 5 minutes. Combine Ground Beef with all other meatloaf ingredients in a bowl. Mix gently until just combined. Shape into a firm 8-inch log. Place on a parchment-lined tray and chill for 30 minutes.
2. To make duxelle mixture: Heat oil in a large skillet over high heat. Sauté mushrooms, shallot, and garlic over medium heat 10 to 15 minutes or until dry and deeply browned. Add thyme, season to taste. Let cool completely.
3. To make crepes: Blanch spinach in boiling water for 15 seconds, shock in an ice bath. Squeeze dry. Blend spinach and milk until smooth. Add eggs, flour, butter, and salt, and blend. Rest batter for 20 minutes. Cook crêpes in a lightly greased 10-inch nonstick pan over medium heat. Pour in a ladle, swirl, and cook 1 minute per side. Cool.
4. To assemble: Lay the spinach crêpe flat on a board. Layer prosciutto slices over the crêpe in a slightly overlapping pattern. Spread mushroom duxelles over prosciutto. Place the chilled meatloaf log at the base and roll tightly into a cylinder using the crêpe as a barrier. Wrap in plastic and chill 10 to 15 minutes to set the shape.
5. On a floured surface, roll out puff pastry, if needed. Place the wrapped meatloaf seam-side down in the center of the pastry. Fold pastry over tightly, sealing edges with egg wash. Trim excess pastry and crimp ends. Place seam-side down on parchment-lined baking sheet.
6. Brush exterior with egg wash. Chill again for 10 to 15 minutes. Preheat oven to 400°F. Brush again with egg wash and lightly score a decorative pattern with a paring knife.
7. Bake 40 to 50 minutes or until pastry is golden and internal temperature reaches 160°F. Rest 10 to 15 minutes before slicing.

B&B Butchers Smoked Turkey by Ben Berg

Ben Berg is the founder of Berg Hospitality Group and one of Texas’s most influential restaurateurs. With concepts including B&B Butchers, The Annie Café, and Prime 131, Berg is known for creating elevated dining experiences with exceptional service. A Cornell-trained hospitality expert, he is also recognized for his philanthropic leadership.

Ingredients:

• Brine:
  • 1 cup peeled garlic
  • 2 cups kosher salt
  • 2 cups brown sugar
  • 1 cup white sugar
  • 1 oz coriander
  • 2 tbsp ground black pepper
  • 2 bottles of Shiner Bock beer
  • ½ oz thyme
  • 5 bay leaves
  • 4 cups water
  • ½ oz juniper berries
• Seasoning:
  • 3 tbsp kosher salt
  • 3 tbsp dark brown sugar
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 2 tsp rubbed sage
  • 1 ½ tsp ground black pepper
  • 1 tsp garlic powder

Directions:

1. Put all ingredients in a pot and boil. Fill an 8-quart container with ice, then pour liquid over ice.
2. Brine a 7 lbs breast of Turkey for 12-18 hours, remove from ice and air dry for 1 hour.
3. Drizzle a small amount of oil over the breast and season the turkey with seasoning.
4. Smoke over applewood for 5 hours at 250°F (internal temperature of 160°F).

Braised Chicken with Honey-Lemon Gremolata and Olive Oil Potatoes by Brian Streeter

Brian Streeter is the Executive Culinary Director at Cakebread Cellars, where he has led the winery’s celebrated culinary and wine-pairing programs since 1989. A graduate of the New England Culinary Institute, he previously cooked at notable Napa restaurants including étoile at Domaine Chandon, bringing a refined, seasonal approach to modern California cuisine. Streeter oversees Cakebread’s acclaimed cooking classes, estate-grown produce initiatives, and the popular Vine & Dine virtual series.

Ingredients for the Chicken, Vegetables & Sauce:

• 4 chicken thighs
• kosher salt and freshly ground black pepper
• 2 T. olive oil
• 1 bulb of fennel
• 1½ lbs. carrots, peeled
• 6 large cloves of garlic, unpeeled
• ½ c. white wine
• 1 c. chicken stock
• 1 lemon, zest and juice
• 1 T. honey
• 2 T. flat leaf parsley, chopped
• 1 T. unsalted butter, room temperature

Ingredients For the Olive Oil Potatoes:

• 1½ lbs. Yukon Gold potatoes
• 2 T. unsalted butter, room temperature
• ¼–⅓ c. extra virgin olive oil
• 2 T. flat leaf parsley, roughly chopped
• kosher salt and freshly ground black pepper

Directions:
STEP 1: Prepare the Chicken and Vegetables

1. Preheat oven to 400°F.
2. Trim chicken thighs of any excess fat and season both sides with salt and pepper.
3. Heat a large skillet over high heat. Add the olive oil and chicken to the pan, skin side down. Cook until the skin is browned. Turn and brown the other side. Remove from the pan and set aside.

STEP 2: Roast the Vegetables

1. While the chicken is cooking, cut the top fronds and stalks off the fennel bulb.
2. Cut the bulb in half lengthwise through the core, remove the core, and cut into 2-inch pieces.
3. Cut the carrots into similar-sized pieces.
4. Add the fennel, carrots, and unpeeled garlic cloves to the hot pan and toss to evenly coat in olive oil.
5. Season with salt and pepper. Cook for a minute or two to start softening the vegetables.
6. Place the chicken thighs back on top of the vegetables, skin side up.
7. Transfer the pan to the middle of the preheated oven. Roast for 30–35 minutes, until the chicken is cooked through and the vegetables are well caramelized, stirring the vegetables halfway through.
8. Remove chicken and vegetables from the pan and set aside on a warm platter.

STEP 3: Make the Honey-Lemon Gremolata Pan Sauce

1. When the garlic cloves are cool enough to handle, squeeze the pulp from each clove and set aside.
2. Return the skillet to the stove over high heat and add the white wine.
3. Scrape the bottom of the pan with a wooden spatula to release any browned bits, and cook until the wine reduces almost dry.
4. Add the chicken stock, roasted garlic, honey, and lemon zest.
5. Simmer until the liquid reduces by half to thicken slightly.
6. Add the chopped parsley, lemon juice, and butter, swirling to emulsify the sauce.
7. Turn off the heat and return the chicken thighs to the pan, turning to coat with the sauce.

STEP 4: Prepare the Olive Oil Crushed Potatoes

1. Peel and quarter the potatoes. Place them in a large saucepan and cover with cold water.
2. Add 2 teaspoons of salt and bring to a boil over high heat.
3. Reduce the heat to low and simmer for 20–25 minutes, until potatoes can be easily pierced with the tip of a knife.
4. Drain and return to the saucepan.
5. Add the butter and olive oil. Crush with a potato masher or the back of a large fork.
6. Adjust the amount of olive oil to taste and to the age of the potatoes (older potatoes will absorb more oil as they are drier).
7. Stir in flat-leaf parsley and season to taste with salt and pepper.

STEP 5: Serve

1. Spoon the olive oil and crushed potatoes onto warm plates.
2. Top with the roasted vegetables and set the chicken thighs on top.
3. Drizzle generously with the honey-lemon gremolata pan sauce.
4. Garnish with a little extra parsley, if desired.

Pan Roasted Scallops by Aaron Cuschieri

Aaron Cuschieri is the Executive Chef of The Dearborn in Chicago, recognized by Zagat’s “30 Under 30” and Eater’s “Young Guns.” A Top Chef alum with a culinary background spanning Alinea, Takashi, and Slurping Turtle, Cuschieri is known for his modern, Midwestern-inspired cooking rooted in fine-dining technique.

If you’re serving pescatarians for Thanksgiving, this family-style scallop recipe is an elevated option to serve. As Chef Cuschieri says, “I would assume 3 scallops per person for an entrée”, so keep this in mind when preparing the recipe.

Ingredients for the Scallops:

• 12 scallops (u10)
• 3T butter
• A/N canola oil for cooking

Directions:

1. Heat oil on medium-high heat. Season scallops with salt and pepper.
2. Add to the hot pan and cook 2-3 minutes.
3. Flip scallops and cook for 2-3 more minutes.
4. Remove from heat and stir in butter.
5. Baste scallops with butter for 1-2 minutes.

Ingredients for the Celery Root Puree:

• 2 lbs celery root
• A/N milk
• 2 sprigs thyme
• TT salt and black pepper
• ½ C mascarpone cheese

Directions:

1. Caramelize celery root to get some good color.
2. Cover with milk and add thyme. Cook until very soft.
3. Puree in Vita Prep and add a little milk to loosen if needed. Fold in mascarpone.
4. Season with salt and black pepper

Ingredients for the Brown Butter Beurre Blanc:

• 2T butter for cooking
• ½ C white wine
• ¼ C white wine vinegar
• 2 shallots chopped
• 1 C heavy cream
• 1 lb Whole butter – cubed and cold
• A/N salt
• A/N lemon

Directions:

1. Brown 1T butter in a pan, add shallots and garlic, and sweat over low heat.
2. Add white wine and vinegar and reduce by half.
3. Add cream and reduce by half again.
4. Remove from heat and stir in 1 lb cold butter, cut into cubes.
5. Season with salt and lemon.

Ingredients for the Fried Capers:

• ½ C oil
• 3T capers

Directions:

1. Warm oil on medium heat.
2. Add capers and fry 1-2 minutes until crispy.

Ingredients for the salad:

• 2C mache
  2C frisée
• Supremes from 2 oranges
• ¼ C fennel, shaved thin.
• 2T olive oil
• Juice of 1 lemon

Directions:

1. Mix mache, frisée, oranges, and fennel.
2. Toss with lemon juice and olive oil.
3. Serve alongside scallops.

To finish and plate:

1. Warm the celery root puree and place it on the bottom of a serving plate.
2. Arrange the scallops around the plate and place the salad in the middle.
3. Top with fried capers and spoon sauce on each scallop.

Thanksgiving Appetizers

White Bean & Kale Soup: Turkey Sausage, Parmesan-Rosemary Crouton by Chef Ed Cotton

Chef Ed Cotton is a prominent New York City chef whose career includes serving as Cat Cora’s sous chef on Iron Chef America, finishing as runner-up on Top Chef Season 7, and later winning Beat Bobby Flay. He is the chef-owner of Jack & Charlie’s No. 118 and Leonetta, with a third concept on the way, and has appeared on multiple national TV programs.

Yield: Serves 4–6
Portions: 8 oz soup per person

Ingredients: Turkey Sausage Meat (1 lb Sausage Batch)

• 1 lb ground turkey (preferably dark meat from leg and thigh)
• 2 tablespoons grated white onion (about ¼ small onion)
• 2½ tablespoons panko breadcrumbs
• 2 teaspoons vegetable or blended oil
• 1 tablespoon whole milk
• 1 egg yolk
• ¾ teaspoon kosher salt
• ⅛ teaspoon ground white pepper
• Small pinch ground nutmeg
• Small pinch of ground cinnamon
• Small pinch poultry seasoning
• Small pinch of cayenne pepper
• ¼ teaspoon chopped fresh thyme
• ¼ teaspoon chopped fresh sage
• Tiny pinch ground cloves

Directions:

1. In the bowl of a stand mixer fitted with the paddle attachment (or mix by hand in a chilled bowl), combine all ingredients.
2. Mix on medium speed until the sausage becomes slightly tacky and sticky — this indicates proper binding.
3. Transfer to a container, label, and refrigerate for at least 1 hour (or overnight) to allow the flavors to develop. Use within 3 days or freeze for longer storage.
4. To cook, sauté, or roast until fully cooked and lightly browned, reaching an internal temperature of 165°F. Allow the turkey sausage to cool. When cooled, lightly crumble & reserve to the side for later.

Ingredients: White Bean & Kale Soup

• 3 cans (15 oz each) white beans, drained and rinsed
• ½ cup olive oil
• 1½ cups diced carrots (about 3 medium)
• 2 cups diced onions (about 1 large)
• 1½ cups diced celery (about 3 ribs)
• 4 cloves garlic, chopped
• ½ cup dry white wine
• 8 cups vegetable stock (house stock or good quality store-bought)

Ingredients: Herb Sachet

• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 bay leaf

To Finish (for later):

• 1-pound cooked crumbled turkey sausage meat
• 4–5 cups baby kale
• Salt & freshly ground black pepper, to taste

Directions:

1. Heat the olive oil in a large soup pot or rondeau over medium heat. Add the diced carrots, onions, celery, and garlic.
2. Sauté until soft and fragrant, without browning.
3. Add the herb sachet, then deglaze the pot with white wine and reduce slightly. Add the drained beans and vegetable stock.
4. Bring to a boil, then reduce to a gentle simmer and cook for 25–30 minutes, until the vegetables are tender and the broth is flavorful.
5. Remove and discard the herb sachet.
6. Transfer about ⅓ of the soup (roughly 4 cups) to a blender and purée until very smooth. Return the purée to the pot and stir to combine; this will give the soup a creamy & hearty texture.
7. Add the cooked, crumbled turkey sausage and the baby kale. Simmer gently for 5–10 minutes until the kale is just wilted and the soup is hot throughout.

Season to taste with salt and pepper and keep warm.

Ingredients: Parmesan & Rosemary Croutons

• 4–6 slices rustic country bread or baguette, thinly sliced
• Olive oil, for drizzling
• 1 teaspoon chopped fresh rosemary
• Salt & pepper, to taste
• ½ cup grated Parmesan cheese

Directions:

1. Preheat the oven to 350°F.
2. Arrange the thin slices of bread on a parchment-lined sheet pan.
3. Drizzle generously with olive oil, season with rosemary, salt, and pepper, and top each slice with grated Parmesan.
4. Bake for 4–5 minutes, or until golden and the cheese is caramelized.
5. Cool on a rack in a store at room temperature until needed.

To Serve the Soup:

1. Ladle about 8 ounces (1 cup) of hot soup into a warmed bowl.
2. Lightly drizzle the top of the soup with olive oil and sprinkle with chopped rosemary.
3. Serve with two Parmesan-Rosemary croutons on the side.

Pork Dumplings by Chef Bill Kim

Chef Bill Kim is an acclaimed chef with a distinguished career spanning Charlie Trotter’s, Le Lan, and Bouley Bakery. A pioneer in blending fine-dining technique with casual, globally inspired flavors, Kim is known for his heartfelt, culturally rich approach to modern cuisine and his longtime influence on Chicago’s culinary landscape.

Makes: 40 pcs dumplings
Prep Time: 25 minutes
Cook time: 4 to 6 minutes
Serves 8 to 10

Ingredients: 

• 1 pack of dumpling wrappers (Twin Marquise brand)
• 2 lbs. ground pork
• 2 tablespoons garlic, minced
• 1 tablespoon ginger, minced
• ¼ cup sweet chili sauce (Mae Ploy brand)
• 2 tablespoons fresh lemongrass, finely chopped
• 3 tablespoons fish sauce (Three Crabs brand)
• 3 tablespoons sesame oil
• ½ cup napa cabbage, chopped thinly
• ¼ cup Thai basil, sliced thin
• ¼ cup cilantro, sliced thin
• 1 each lime zest
• 1 lemon zest

Directions: 

1. In a medium-sized bowl, add all the ingredients together and mix until fully incorporated with your hands.
2. Make a small 2-oz patty to do a taste test. Heat in a sauté pan until fully cooked to taste for seasoning.
3. Wet the edge of the dumpling wrapper and place the 1 tablespoon of filling in the middle of the wrapper, fold over, and seal in the center only. To make one pleat on either side of the seal.
4. Holding the side of the dough closest to you, use your thumb and forefinger to make a one-fold towards the center seal on the left-hand side. Do the same on the other side. Press along the top to ensure it is well sealed.
5. Bring a large pot of water to a boil. Cook dumplings in batches of about 8 until they are cooked through, 4 to 6 minutes. Using a slotted spoon, transfer the dumplings to a serving platter and drizzle with sauce.

Pro tip: Fast dipping sauce

• ½ cup soy sauce
• ¼ cup white distilled vinegar
• 1 tablespoon sesame oil

Directions:

1. In a small bowl, add all the ingredients together and mix until fully incorporated.
2. Ready to drizzle.

Triple Squash Soup by Chef Brian Poe

Chef Brian Poe is a respected Boston chef and restaurateur behind The Tip Tap Room, POE-lenta, and Crane River Cheese Club. Known for his inventive, globally influenced cooking, Poe has built a culinary career that spans hotel kitchens, independent restaurants, and innovative new concepts.

Yields 2 gallons

Ingredients for Soup:

• 1 lb 4 oz butter
• 5 ea garlic cloves, chopped
• 1 ea white onion, chopped
• 1 ea acorn squash, diced
• 2 ea butternut squash diced
• 1 ea delicata squash diced
• 1 ea large sweet potato
• 2 cups white wine
• ½ cup Brown Sugar
• ½ cup Maple Syrup
• 1 Tbl Thyme chopped
• 1 Tsp Black Pepper
• 2 Tsp Salt
• 2 cups Heavy Cream
• 3 cups water

Ingredients for Garnish:

• 2 ea Delicata Squash sliced
• 1 Tbl Brown Sugar
• 2 Tbl Maple Syrup
• 2 Tbl Thyme Chopped

Directions:

1. Melt 4 oz of butter.
2. Add in chopped garlic cloves and chopped white onion.
3. Sauté 2 minutes until translucent.
4. Add in diced Acorn Squash, diced Butternut Squash, diced Delicata Squash, and a large sweet potato. Cook for 5 minutes.
5. Add 2 cups of white wine. Cook off alcohol for 2 minutes.
6. Add ½ cup Brown Sugar, ½ cup Maple Syrup, 1 Tbl Thyme chopped, 1 Tsp Black Pepper, 2 Tsp Salt, and 2 cups Heavy Cream. Bring to a boil.
7. Add 3 cups of water.
8. Add 1 lb of butter.
9. Add blended salt and pepper (to taste).
10. For the garnish, combine 2 ea Delicata Squash sliced, 4 oz Melted Butter, 1 Tbl Brown Sugar, 2 Tbl Maple Syrup, and 2 Tbl Thyme Chopped.
11. For 8-10 Minutes, cook at 400°F.

Thanksgiving Side Dishes

Massimo’s Chestnut Stuffing by Massimo Falsini

Chef Massimo Falsini is a Michelin-starred chef and sustainability leader whose global career includes influential roles at Harry’s Bar, Four Seasons Hualalai, Auberge Resorts, and Rosewood Miramar Beach. As Chef Partner at Caruso’s, he has earned distinctions such as the Michelin Green Star and major sustainability awards, positioning him at the forefront of luxury, eco-driven dining.

Serves 8

Ingredients:

• 500 Grams of sourdough bread, white interior, roughly hopped
• 3 Large Eggs
• 500 Milliliters Whole Milk
• 250 Milliliters Heavy Cream
• 200 Grams Wild Mushrooms, roughly chopped
• 50 Grams Celery, peeled and finely minced
• 100 Grams Yellow Onions, finely minced
• 20 Grams Garlic cloves, crushed
• ¼ Bushel of herbs, sage, and thyme preferred
• 60 Grams Duck Fat
• 75 Milliliters Madeira
• 1 Clove of Nutmeg, grated fresh
• 250 Grams Roasted Chestnuts, chopped
• 150 Grams, Ground sausage (regular bratwurst works)
• 100 Grams Granny Smith Apple, Finely minced
• 5 Grams Sea Salt
• 100 Grams Parmigiano Reggiano, Grated
• 150 Milliliters Turkey Stock
• Olive oil or butter

Directions:

1. Gather the ingredients and weigh them per measurement. Softly beat the eggs, and soak the bread in milk for 30 minutes.
2. Sautée your Alliums and celery in half (30 grams) of the Duck fat. Once translucent, add sausage and cook for a couple more minutes. Remove from heat, and once cooled slightly, add beaten eggs, the nutmeg, the cream, and 20 grams of salt.
3. In the remaining duck fat, Sautée your mushrooms and garlic. Once translucent, deglaze with Madeira and let cook off before adding 10 grams of salt. Let it chill.
4. To the sausage mixture, fold in the apples, chestnuts, mushroom mixture, and Parmigiano.
5. Place the mixer in a casserole dish with a cover. Cover with parchment paper and close the lid.
6. Cook at 325°F for 2 hours and 15 minutes, or until the core temperature reaches 325°F. Remove the cover, dot with olive oil or butter, and cook for another 15 minutes until the top is browned.
7. Once brown, remove from the oven and serve.

Savory Endive Gratin by Chef Andrew Zimmern

Chef Andrew Zimmern is an Emmy-winning and four-time James Beard Award–winning chef, writer, and TV host whose extensive work (including Bizarre Foods, What’s Eating America, and Family Dinner) has made him one of the world’s most respected culinary storytellers. His career champions cultural understanding through food, and he serves as a global ambassador for the UN World Food Programme and the International Rescue Committee. Zimmern is also an author (most recently of The Blue Food Cookbook), a producer, and a prominent voice in social advocacy and food media.

Ingredients:

• 1 tablespoon soft butter for the pan
• 2 cups water
• 4 tablespoons butter
• ¼ cup lemon juice
• 1 clove garlic, smashed and peeled
• 2 scallions, chopped
• A few sprigs each of assorted fresh herbs: parsley, tarragon, thyme
• Pepper
• ½ teaspoon salt
• 10 whole endives, bottoms trimmed, outermost leaves discarded, cut in half lengthwise, washed and dried
• 2 tablespoons tomato paste
• 2 tablespoons butter
• Pinch of nutmeg

Topping:

• 1 pound loaf challah or egg bread, trimmed of crust, and ground briefly in a food processor to coarse crumbs
• ½ cup salted butter, melted
• Additional salt and pepper

Instructions:

1. Preheat oven to 375 degrees. Coat a 9×13 baking pan (or similarly sized casserole dish) with butter.
2. Put water, 4 tablespoons butter, lemon juice, garlic, scallions, herbs, and seasoning in a large stock pot with a lid and heat, covered, over medium-high heat until the broth boils. Turn the heat to low so the broth is simmering, then add endive halves one at a time so they remain intact.
3. Recover pot, bring back to a boil, and simmer over low heat for 10 minutes or until endives start to become tender. Remove endive halves from broth with tongs, tipping each spear to drain liquid back into the pot before arranging evenly over the bottom of the buttered 9×13 pan. Sprinkle endives with a bit of salt and a few grinds of pepper.
4. Heat the remaining broth once again over medium heat to a simmer, then cook uncovered until the broth is reduced by half to a glaze, about 10 minutes. Strain hot broth through a colander into a small bowl, pressing on solids (discard). Whisk tomato paste, 2 tablespoons butter, and nutmeg into the broth. Correct the seasoning with salt and pepper as desired, and pour over endives.
5. Put bread crumbs in a large bowl and slowly mix in the melted butter. Press buttered crumbs over endives to cover completely. Bake for 30 minutes or until crumbs are nicely browned. Let it sit for 5 minutes before serving.

Caramelized Brussels Sprouts with Cranberries and Bacon by Chef Robert Irvine

Chef Robert Irvine is a celebrity chef, entrepreneur, and philanthropist known for his long-running Food Network series Restaurant: Impossible. A former British Royal Navy cook, he has built a global brand spanning restaurants, packaged foods, fitness initiatives, and charitable work through the Robert Irvine Foundation. His leadership-driven approach to hospitality has made him a household name.

Ingredients:

• 10 cups of water
• Salt
• 4 pounds Brussels sprouts
• 5 or 6 pieces of bacon, minced
• 1 red onion, medium dice
• 4 tablespoons butter, divided
• ¼ cup red wine vinegar
• 2 tablespoons brown sugar
• 1 cup fresh or dried cranberries
• Freshly ground black pepper

Directions:

1. In a large pot, over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.
2. In the meantime, in a large saucepan over medium heat, fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
3. Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Sauté until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
4. Drain the Brussels sprouts from water and add them to the pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the reserved bacon and cranberries. Season with salt and freshly cracked black pepper, to taste, and transfer to a serving bowl to serve.

Brussels Sprouts Gratin by Chef Kevin Gillespie

Chef Kevin Gillespie is a two-time Top Chef finalist, multiple James Beard Award nominee, and acclaimed Atlanta restaurateur known for his inventive, interactive approach to Southern cuisine. His celebrated restaurants, including Gunshow and Nadair, showcase bold wood-fire techniques and local ingredients. Gillespie is also the author of James Beard–nominated Fire in My Belly and a respected voice in contemporary Southern cooking. As Chef Gillespie says, “My mom always hated Brussels sprouts… I came up with this gratin for our family Thanksgiving in 2009… The secret is slicing the sprouts super-thin and barely cooking them.”

Ingredients:

• 11 tablespoons Butter w/Some for greasing the pan (approx. 3 Tbsp)
• 1 baseball-size Vidalia onion, Cut into 1/4-inch dice (about 2 1/2 cups)
• ¼ cup chopped Garlic (About 8 big cloves)
• Salt to taste
• 4 cups Heavy cream
• 2 pounds Brussels sprouts
• 3 tablespoons All-purpose flour
• 1 tablespoon Colman’s mustard powder
• ¼ teaspoon Freshly grated nutmeg
• 1 cup Panko bread crumbs
• 1½ ounces Parmesan cheese (About 1 cup, freshly grated)
• 1 fat Lemon (Zest and juice are used)

Directions:

1. Prep the Pan and Oven: Preheat the oven to 375°F. Rub the inside of a 2-quart casserole with butter.
2. Make the Base: Melt 3 tablespoons of the butter in a 4-quart Dutch oven over medium heat. Add the onions, garlic, and a pinch of salt and cook until very soft and translucent, about 15 minutes. Add the cream and bring the mixture to a simmer. Cut the heat down to low and cook until the cream is slightly thickened, about 5 minutes.
3. Prepare the Brussels Sprouts: Thinly slice the Brussels sprouts crosswise on a mandoline, slicing just until you get to the hard core; reserve the rest of the sprouts for another use. Alternatively, carve out the hard core and process the sprouts through a food processor with a 2mm slicing disk. You should end up with about 14 cups of thin, coleslaw-like rounds.
4. Prepare the Roux: Melt another 2 tablespoons of the butter in a small skillet over medium heat. Stir in the flour and cook, stirring constantly, just until the mixture begins to smell toasty, about 2 minutes.
5. Thicken the Sauce: Mix the mustard with 1 tablespoon of water to make a thin paste. Whisk 2 tablespoons of the flour-butter mixture (roux) into the onions along with the mustard paste, nutmeg, and 2 teaspoons salt. Crank the heat up to medium and continue whisking until the mixture comes to a simmer and begins to thicken, about 2 minutes. Cut the heat to low and cook until the sauce loses any floury taste or grainy texture, about 10 minutes.
6. Make the Panko Crust: Fit a food processor with the metal blade, and add the panko, Parmesan, 1 teaspoon salt, $1/2$ teaspoon lemon zest, and the remaining 6 tablespoons butter. Process to a crumbly paste. Spread the crumb mixture on a sheet of parchment paper or plastic wrap, top with another sheet, and, using a rolling pin, roll the crust to fit the top of the casserole.
7. Finish the Sauce: Carefully pour the onion sauce into a blender and blend until smooth. Add the remaining zest from the lemon, all of the lemon’s juice, and 1 teaspoon salt. Blend again until smooth. Pour the sauce back into the pot and fold in the sliced Brussels sprouts. Bring the mixture to a gentle simmer and cook until the sprouts are wilted, about 5 minutes.
8. Bake: Spoon the Brussels sprouts mixture into the prepared casserole. Remove the top sheet from the panko crust and invert it over the Brussels sprouts. Remove the other sheet and bake until golden brown and bubbly, about 40 minutes. Serve hot.

Prep Ahead Tip:
You can make and puree the sauce, slice the Brussels sprouts, and make and roll out the topping ahead of time, and refrigerate them. Then, just reheat the sauce, fold in the Brussels sprouts, assemble, and bake. Once you assemble the dish, it should be baked right away. If the Brussels sprouts sit in the sauce for too long before baking, they will lose their delicate flavor and texture.

Brown Sugar and Pecan Mashed Sweet Potatoes by Cowboy Kent Rollins

Chef Kent Rollins is a bestselling author, cowboy cook, and outdoor cooking icon whose rustic, cast-iron-driven recipes have captivated millions across YouTube and television. He has appeared on Throwdown with Bobby Flay, Chopped Grill Masters, Cutthroat Kitchen, and CBS Sunday Morning. Rollins is one of the most influential voices in modern Western cooking and the host of the 2025 Outdoor Channel series Cast Iron Cowboy.

Ingredients:

• 4 large sweet potatoes, peeled and quartered
• 2 cups light brown sugar
• 2 sticks of butter, melted (divided)
• ½ cup half and half
• 2 large eggs
• 1/3 cup all-purpose flour
• 1/3 cup cornmeal mix
• 1½ – 2 cups chopped pecans
• ¼ cup warm water

Directions:

1. Preheat the oven to 350°F. Lightly butter an 8-x-11-inch casserole dish or 10-inch Dutch oven for a thicker casserole – or a 12-inch Dutch oven or 9×13-inch casserole dish.
2. Place the potatoes in a large saucepan or pot and cover with water. Bring the water to a boil over high heat. Boil the potatoes about 25 minutes, or until they are fork-tender.
3. Remove the potatoes from the heat and drain. Mash until smooth.
4. Beat in 1 cup of the brown sugar, 1 stick of the butter, the half-and-half, and the eggs. Mix well.
5. Scrape the potato mixture into the casserole dish and spread evenly.
6. In a medium bowl, stir together the remaining 1 cup of brown sugar, the flour, cornbread mix, and pecans. Stir in the remaining 1 stick of butter and the warm water. Mix well.
7. Spoon the pecan mixture evenly over the potatoes and spread it out evenly.
8. Bake for 30 to 35 minutes, or until the top is golden brown and a light crust forms. Serve warm.

Tteok-Bokki Puttanesca by Jonathon Sawyer

Chef Jonathon Sawyer is known for his nationally acclaimed restaurants, television appearances, and innovation in modern American cuisine. He’s Chef Partner of Kindling Downtown Cookout & Cocktails, owned and operated by Chicago’s Fifty/50 Group, and his accomplishments include Food & Wine’s “Best New Chef,” a James Beard Award for Best Chef: Great Lakes, and restaurant features in the Michelin Guide. A frequent presence on Chopped, Top Chef, The Best Thing I Ever Ate, and other programs, Sawyer is widely respected for his creative, ingredient-driven cooking.

Ingredients:

• ¼ cup extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 cup olives sliced ( a blend of Gaeta, Cerignole, Oil Cured aka Blacks & Greens)
• 3 tbsp capers, drained (reserve brine to add to the sauce)
• ¼ cup Fire Roasted Red Peppers
• 1 tbsp Fish Sauce (based on anchovy)
• 1 tsp crushed red pepper flakes
• 1 qt whole peeled San Marzano tomatoes, crushed by hand or roughly chopped
• 1 tbsp Dried oregano

Plating:

• 1 Tbsp fresh parsley, finely chopped
• 1 cup Puttanesca Sauce
• 2 tbsp Butter
• 1 tsp toasted bread crumbs
• 1 tbsp Grated Parmesan
• Salt and black pepper to taste

Directions:

1. Sauté the aromatics: Heat the olive oil in a large skillet or saucepan over medium-low heat. Add the sliced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
2. Add Olives, roasted peppers, and capers: Stir in the chopped olives and drained capers. Cook for about 2 minutes to let their flavors bloom.
3. Add Tomato, caper juice, fish sauce, oregano, and simmer: Pour in the crushed tomatoes. Stir to combine all the ingredients. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook, uncovered, for about 15 minutes, stirring occasionally. This allows the flavors to deepen.
4. Blanch the Ttoek-Bokki in boiling water for 5 minutes or until they float for a minute or two.
5. Simmer sauce and Ttoek-Bokki together for 3-5 minutes so that the sauce fully incorporates into the pasta & vice versa.
6. Finish the Sauce: Stir in the chopped fresh parsley & Butter. Taste the sauce and adjust the seasoning. Since the capers, olives, and anchovies are very salty, you may not need to add much (if any) salt. Add a pinch of black pepper. Garnish with parm & bread crumbs.

Grilled Mushroom with Yellow Pepper Emulsion by Sahil Sethi

Jean Banchet Award–nominated chef Sahil Sethi is internationally recognized for his work across Michelin-starred kitchens and luxury hotel restaurants. In 2023, Chef Sahil reunited with mentor Chef Sujan Sarkar to open sifr, a modern Middle Eastern concept and 2024 Michelin Bib Gourmand winner, and currently also serves as Culinary Director for Indienne, Chicago’s one-Michelin-star Indian restaurant. His global experience includes roles at The St. Regis Abu Dhabi, Noma, ROOH, and Chicago’s Michelin-starred Indienne. In addition to his culinary work, he is also the co-founder of No Kid Starves, an organization fighting childhood hunger.

Ingredients:

• Garnish:
  • 1 sprig Parsley
  • Finely Chopped ½ tsp Preserved Lemon
• Yellow Pepper Emulsion:
  • 1 lb Yellow Roasted Peppers (Roasted, Peeled and Deseeded)
  • 2 oz Roasted Garlic
  • ¼ tsp Aleppo Chili
  • ½ tsp Kosher Salt
  • ½ tsp Champagne Vinegar
  • 4 tsp Olive Oil
• Zaatar Marinade:
  • 1/3 tbsp Zaatar Herb Mix
  • ½ tbsp Minced Garlic
  • 1 tbsp Lemon Juice
  • 3.5 oz Olive Oil
  • 1 tsp Dried Oregano
  • 1 tsp Dried thyme
  • 2 tsp Kosher Salt
  • ½ tsp Aleppo Pepper

Directions:

1. Prepare the Ingredients: Ensure the yellow peppers are roasted, peeled, and deseeded. Roasted garlic should be soft and caramelized.
2. Blend the Base: In a blender or food processor, combine the roasted yellow peppers, roasted garlic, Aleppo chili, kosher salt, and champagne vinegar. Blend until smooth.
3. Emulsify: With the blender running on low-medium speed, slowly drizzle in the olive oil. Increase speed to high once oil is incorporated, blending until the mixture is fully emulsified and silky.
4. Taste & Adjust: Check for seasoning—adjust salt, vinegar, or chili to your taste.
5. Prepare Marinade Base: In a mixing bowl or food processor, mix olive oil with minced garlic, zaatar, oregano, thyme, Aleppo pepper, and kosher salt.
6. Blend or mix until evenly distributed: Add lemon juice to the mix. Stir well to emulsify slightly.
7. Cook 1 lb of Maitake Mushrooms: In a convection oven, steam the mushrooms for 5 mins and then cut the base of the mushroom head. Marinate the mushrooms with Zaatar marinade and grill them over medium heat on a grill or over a charcoal grill. Use a bowl, pour 2-3 oz yellow pepper sauce, and then add the grilled mushrooms, garnish it with preserved lemon and chopped parsley.

Green Beans with Almonds by Chef Vincent Sanchez

Chef Vincent Sanchez is the Estate Chef at St. Supéry in Napa Valley and formerly cooked in acclaimed kitchens, including Michelin-starred Acquerello, Ad Hoc, and Oliveto. His cooking highlights estate-grown produce and wine-pairing–driven techniques rooted in Italian and California cuisine.

Ingredients:

• ½ lb. large green beans, preferably Blue Lake or Romano
• 2 large shallots
• 2-3 large garlic cloves
• ¾ cup sliced almonds
• 50-50 blend of olive oil and grapeseed or other neutral oil
• Sea salt and freshly ground black pepper to taste

Directions:

1. The key to success with this recipe is to have all your ingredients prepped before you begin cooking. Prepare the beans by trimming off the hard stem ends and cutting them in half diagonally. Peel the shallots, cut off the root ends, and slice evenly lengthwise. Using a small mandolin or very sharp knife, slice the garlic into thin slices—though not paper-thin, as you don’t want them to burn.
2. Method 1: Char the beans. Note: If you washed the beans, make sure they are completely dry before beginning this step.
   1. Heat a large sauté pan over high heat. Add just enough oil to lightly coat the bottom of the pan, then immediately add the beans. Allow beans to sit on the hot surface without moving until they have a good color on one side. Add a generous pinch of salt, give them a stir, and cook for another 2-3 minutes. Remove from the pan and set aside. Depending on the size of your sauté pan, you may need to work in batches to avoid crowding and steaming the beans; steam is the enemy of caramelization.
   2. Once all the beans are set aside, reduce the heat to medium and add more oil to the pan—this time enough to generously coat the bottom. Add the sliced shallots and cook until they turn translucent and begin to soften. Add the almonds and garlic and cook for just a few minutes, until they both start to take on a toasted, light golden color.
   3. Add the beans back to the pan and toss well to combine all the ingredients. Adjust salt and pepper to taste and serve hot.
3. Method 2: Blanch the beans. Note, don’t perform this step too far in advance, as the beans will begin to wrinkle and discolor as they sit.
   1. Fill a large pot with water and bring to a rolling boil. Add enough salt to the pot so that the water tastes as salty as the ocean. This may seem like a lot of salt, but it’s important to season the beans well at this stage so they don’t taste bland and watery.
   2. While waiting for the water to come to a boil, heat a large sauté pan over medium heat. Add enough oil to generously coat the bottom of the pan.
   3. Add the sliced shallots and cook until they turn translucent and begin to soften. Add the almonds and garlic and cook for just a few minutes, until they start to take on a toasted, light golden color.
   4. When the water is at a full boil, add the beans and allow them to cook for about a minute, until they turn bright green and are just a little floppy.
   5. Remove from the water and, without draining, immediately place in the sauté pan with the shallots, garlic, and almonds. Turn the heat to high and cook for just a few minutes more, until all the excess water has evaporated.
   6. Remove from the heat, adjust salt and pepper to taste, and serve hot paired with St. Supéry Rutherford Estate Vineyard Sauvignon Blanc or Virtu.

Agave Cornbread by Kevin Templeton

Chef Kevin Templeton is the Executive Chef and culinary consultant behind several prominent San Diego concepts, including barleymash, The Smoking Gun, and Hasta Mañana Cantina. He has competed on Beat Bobby Flay, Chopped, and Chopped Champions, showcasing his bold, approachable cooking style.

Serves: 6

Ingredients:

• 2 ears of fresh corn
• ½ lb. butter
• 5 tbsp. agave syrup
• 2 cups sifted all-purpose flour
• 2 cups cornmeal
• 1½ cups sugar
• 1 tsp. baking soda
• 1 tsp. salt
• 4 large eggs
• 2 cups milk
• 4 tbsp. hard cider or apple cider

Directions:

1. Remove husks and silk from corn and place on a hot grill. Grill for 8 to 10 minutes or until kernels are lightly charred, rotating occasionally to ensure an even roast. Remove from the grill and let cool. Cut kernels off the cob and set aside.
2. Preheat the oven to 325°F and generously coat a 9-by-13-inch baking pan with nonstick cooking spray.
3. Melt butter in a small saucepan over medium heat, swirling the pan occasionally to ensure even cooking. When butter has turned a toasty-brown color, remove from heat and set aside to cool slightly. Stir in agave syrup until dissolved.
4. In a large bowl, combine flour, cornmeal, sugar, baking soda, salt, and corn. Break eggs into a bowl to catch any shells. In a large pitcher, whisk together eggs, milk, and cider. Whisk wet ingredients into dry. When almost incorporated, whisk in the cooled butter mixture.
5. Pour batter into prepared pan. Bake for 30 to 35 minutes, rotating the pan halfway through, until a skewer inserted into the center comes out clean.

Gluten-Free Sausage Stuffing by Jason Caron

Chef Jason Caron is a New England–based chef, restaurateur, and award-winning hospitality consultant known for his restaurants Post 1917 and for leading Avery Restaurant Consulting, which has helped clients earn awards including the Wine Spectator Award of Excellence and the DiRōNA Award.

Ingredients:

• 1 Cup Onions
• 1 Cup Peppers
• 1 Cup Celery, Diced
• Spice Mix: Celery seed, flakes, and salt, dry parsley, sage, and onion flakes (1 tablespoon of each and mix together)
• A little bit of bacon fat or sausage cooking leftovers, to taste
• 3 quarts Chicken Stock Hot (can add however much you desire, depending on moisture level preference)
• 6 Links Sweet Italian Sausage, 3 Links Hot Sausage (I use Bianco Sausage)
• A little bit of Butter for the top

Directions:

1. Take the sausage and either grill for smoke flavor or pan-sear and finish in the oven. Once cool, cut in half the long way, take the meat skin, and crumble.
2. Add olive oil to the saute pan and heat. Once hot, add all of the vegetables and sautè until just passed al dente.
3. Add chicken stock to the sauce pot and bring to a slight boil. Turn off and have a ladle ready to add stock to the mix.
4. Once the vegetables are cooked, add seasoning and coat the veggies.
5. Add a tablespoon of butter, melt, and then add 2 boxes of gluten-free stuffing. Add the sausage and mix well. Slowly add in the 3rd box of stuffing.
6. Once all is mixed, add 2-3 oz ladles of the stock. Start to mix and squeeze some of the bread crumbs. Be careful not to over-soak, but you also don’t want it too dry. Once the desired moisture level is obtained, add it to your half pan.
7. Place a couple of slices of butter spread over the top. Cover with tin foil.
8. Cook at 350 for 25-30 minutes until done.

Kahuku Sweet Corn Agnolotti by Justin Purpura

Chef Justin Purpura is the Executive Chef of Montage Kapalua Bay and previously spent 17 years with Four Seasons Hotels & Resorts (at Four Seasons Resort Hualalai in Kailua-Kona, Four Seasons Resort Maui at Wailea in Kihei, and other resorts within the portfolio). His culinary career includes leading fine-dining teams across Maui, Hualalai, and Santa Barbara, earning guest acclaim and awards at top luxury resorts.

Receiving local love, Chef Justin Purpura’s Kahuku Sweet Corn Agnolotti (recipe below) was named “Fan Favorite” at the 2025 Kapalua Wine & Food Festival. Sweet corn sourced from Kahuku and rich Keāhole lobster from Kona make up Chef Purpura’s signature dish – a Pacific twist on traditional agnolotti pasta.

Serves 10

Ingredients for the agnolotti:

• 9 oz semolina flour
• 4 oz egg yolk
• 1 whole egg

Directions for the agnolotti:

1. Use a stand mixer with a dough hook attachment to combine pasta flour, egg yolk, and whole egg on low speed for 3 minutes. Continue mixing for an additional 2 minutes on medium speed. Remove dough, cover, and rest for 1 hour.
2. Divide the dough into manageable portions. Use a rolling pin or a pasta sheeter to thin the dough until it is about 1/16 inch thick. The rolled pasta should be about 4-5 inches wide.

Ingredients for the sweet corn filling:

• 5 corn ears (Kahuka or locally available sweet corn)
• 2 gelatin sheets Salt and pepper, to taste

Directions for the sweet corn filling:

1. Remove corn kernels from each ear. Purée in a blender with 5 cups of water and strain until you have 4 cups of corn juice.
2. In a saucepan, bring corn juice to a boil over medium-high heat while stirring continuously. Let thicken.
3. Soak gelatin sheets in cold water for 5 minutes. Gently squeeze to remove excess water. Add gelatin to corn juice and season with salt and pepper, to taste.
4. Remove from heat and let mixture cool completely. Transfer to a piping bag and pipe along the middle of the pasta sheet in one long line, leaving 1 inch of space at both ends.
5. Fold the pasta sheet over the filling and firmly press both sides of the pasta together. Then, pinch the pasta into 1-inch sections and trim excess pasta at the top. Cut through each pinched section to form individual agnolotti.
6. In a large pot, boil agnolotti in heavily salted water for 5 minutes. Strain the agnolotti.

Ingredients for the beurre monté sauce:

• 1 Tbsp water
• 2 lb cold butter, cubed
• ½ tsp truffle oil
• Salt, to taste

Directions for the beurre monté sauce:

1. Cut cold butter into small, uniform pieces and chill.
2. In a small saucepan, boil water.
3. Gradually whisk in cold butter, one piece at a time. Ensure each piece is fully incorporated before adding the next.
4. Stir continuously until all butter is emulsified.
5. Add truffle oil and salt to taste.

Ingredients for the lobster:

• 2-2 ½ lb Keāhole lobster tails (shell-on) or 1 ½-1 ¾ lb cooked lobster meat
• Fresh chives, to garnish

Directions for the lobster:

1. Bring a large pot of salted water to a boil. Add lobster tails and cook for 6-8 minutes, until the shells turn bright red and the meat is opaque. Remove and cool slightly, then extract meat and cut into bite-sized pieces.
2. In a saucepan over low heat, add lobster meat to the beurre monté and warm for 2-3 minutes to coat evenly. Add cooked agnolotti and gently warm together for 1 minute. Season with salt and pepper as needed.
3. Plate the lobster atop the pasta in a shallow bowl. Garnish with a sprinkle of fresh chives.

Mimi’s Loaded Potato Casserole by Christopher Collins

Christopher Collins is a fourth-generation restaurateur and founder of Common Ground Culinary, a Phoenix-based restaurant group known for community-driven dining experiences. His culinary background spans both executive chef and general manager roles across major hospitality brands.

Ingredients:

• 3 lbs russet potatoes; peeled and quartered
• ¼ cup Shamrock Farms Natural Sour Cream
• ½ cup Shamrock Farm Heavy Whipping Cream
• ½ cup cream cheese
• 4 tbsp unsalted butter
• 2 cups shredded cheddar cheese
• 6 oz thick-cut bacon, cooked crispy and roughly chopped
• 6 oz maple breakfast sausage, cooked and roughly chopped
• 4 tbsp green onions, sliced
• 3 tsp sea salt
• 2 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• freshly cracked black pepper, to taste
• 1 tbsp kosher salt, for boiling water
• 2 cups Corn Flakes (optional)

Directions:

1. Place quartered potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce the heat and simmer approx. 20 minutes.
2. Potatoes should be fork-tender. Drain potatoes, then return to the large pot. Mash with a potato masher until chunky.
3. Fold in Shamrock Farm Natural Sour Cream, Shamrock Farm Heavy Whipping Cream, cream cheese, butter, 1 cup shredded cheddar, bacon, sausage, 2 tbsp green onions, sea salt, garlic powder, onion powder, paprika, and cracked black pepper.
4. Spread the mixture into a greased 9×13 baking dish.
5. Cover casserole with remaining 1 cup shredded cheddar (and corn flakes).
6. Bake uncovered at 350°F, Convection, for approx. 20 minutes, until cheese is bubbly. Remove from the oven and garnish with the remaining green onions.

Mashed Potatoes by Michael Teich

Chef Michael Teich is the Culinary Director of The h.wood Group, a Los-Angeles-based hospitality company with a diverse portfolio of celebrity-beloved luxury nightlife and restaurant venues in L.A., Vegas, Miami, and beyond (including The Nice Guy, Delilah, Bootsy Bellows, and more), plus world-class event production and catering services.  Before joining The h.wood Group, he held Executive Chef roles at Cast Iron Partners, The Wallace Culver City, SBE Restaurant Group, and Axe Restaurant, amongst others.

Ingredients:

• 3 pounds russet potatoes
• 3 garlic cloves
• 1 bunch thyme
• 1.5 cups unsalted butter
• 1.5 cup heavy cream
• 1 tablespoon kosher salt
• ¼ tablespoon cracked black pepper

Directions:

1. Fill a pot with cold water, season with salt, and add the peeled potatoes.
2. Bring water to a boil, reduce to a simmer, and cook until potatoes are done.
3. Drain water and allow potatoes to steam and remove excess water.
4. In the meantime, bring the cream, garlic, butter, and thyme to a gentle simmer.
5. Pass potatoes through a ricer for a fine, smooth consistency.
6. Strain the cream mixture over potatoes to remove the garlic and thyme.
7. Mix to fully incorporate.
8. Season with kosher salt and black pepper.

Thanksgiving Desserts

Festive Dark Chocolate Bark by Michael Symon

Michael Symon is a James Beard Award–winning chef, restaurateur, and television personality best known as an Iron Chef and longtime Food Network favorite. His bold, comforting cooking style has anchored hit shows such as The Next Iron Chef, Symon’s Dinners, and 24 in 24: Last Chef Standing. A New York Times bestselling author and acclaimed Cleveland restaurateur, Symon has built a nationally recognized presence in both traditional media and contemporary food culture.

Ingredients:

• 2/3 cup shelled pistachios
• 6 cups dark chocolate chips
• 2/3 cup dried cherries, pitted
• roughly chopped ½ teaspoon kosher salt

Directions:

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Spread the pistachios in a single layer on the baking sheet and roast for 4 to 5 minutes. Give them a quick stir, then roast another 4 to 5 minutes until lightly golden and fragrant. Let them cool completely.
3. Melt the chocolate in a double boiler or microwave. If using the microwave, heat in 10-second bursts, stirring between bursts until smooth and creamy. Let cool for 10 minutes or until slightly thickened.
4. Line a baking sheet with parchment paper. Pour melted chocolate onto the sheet and spread evenly to about 3/8” thick using a spatula.
5. Sprinkle toasted pistachios, cherries, and salt evenly over the chocolate. Gently press toppings into the chocolate.
6. Allow the chocolate to cool at room temperature for 2 to 4 hours until it is firm, or refrigerate for 20 minutes.
7. Loosen the edges with a warm knife (dip in hot water, then dry). Carefully lift the chocolate off the baking sheet and place it on a cutting board. Use the warm knife to cut into 24 squares.
8. Enjoy immediately or store in an airtight container at room temperature for up to 1 week.

Tips from the Chef:

• Swap kosher salt for flaked sea salt for extra crunch.
• Don’t like dried cherries? Try dried cranberries, apricots, blueberries, or even chopped dried figs for a twist.
• Swap pistachios for almonds, pecans, or hazelnuts – just toast them first for best flavor.
• Use high-quality chocolate chips or bars (60%–70% cacao) for a smoother melt and richer flavor.
• Add a pinch of cinnamon or orange zest to the melted chocolate for a seasonal flavor boost.
• This bark makes a perfect homemade gift. Simply package in cellophane bags tied with ribbon or place in decorative tins.

Cranberry Apple Holiday Crisp by Brooke Williamson

Brooke Williamson is a celebrated chef and television personality, best known as the winner of Top Chef Season 14 and the first champion of Food Network’s Tournament of Champions. A recurring presence on Bobby’s Triple Threat, Guy’s Grocery Games, and other national culinary shows, she is also a cookbook author and restaurateur whose work spans Playa Provisions, food festivals nationwide, and major philanthropic initiatives.

Ingredients:

Filling:

• 5 cups tart apples (Granny Smith), peeled, cored, and thinly sliced 1/4 in thick
• 1½ cups fresh or frozen cranberries
• ½ cup light brown sugar
• 2 tablespoons all-purpose flour
• ½ teaspoon cinnamon
• ¼ teaspoon ground ginger
• 1/8 teaspoon ground cloves
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon kosher salt
• Zest and juice of 1 large orange

Crumble:

• 1½ cups fully-baked sugar cookies, roughly crushed into pea-sized pieces
• ½ cup rolled oats
• ¼ cup walnuts, lightly toasted
• ¼ cup light brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon kosher salt
• 5 tablespoons unsalted butter, melted

Creme Fraiche:

• 1 cup cold creme fraiche
• 2 tablespoons powdered sugar
• 2 teaspoons vanilla bean paste
• 1 teaspoon maple extract

Directions:

1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the light brown sugar, all-purpose flour, cinnamon, ground ginger, ground cloves, and salt. Then add the apple, cranberries, orange juice, and zest and toss to combine.
3. Spread the apple cranberry mixture evenly into a 9-inch square or round baking dish.
4. In a medium bowl, combine the crushed sugar cookies, oats, walnuts, light brown sugar, cinnamon, and salt. Pour in the melted butter and toss until everything is mixed together, and clumps form.
5. Sprinkle the crumble evenly over the apple cranberry mixture. Place the crisp into the oven and bake for 40-45 minutes, until the topping is golden brown and the fruit bubbles around the edges.
6. Let cool for at least 20 minutes before serving to let the juices slightly thicken.
7. While the crumble is cooling and just before serving, make the creme fraiche topping. Whisk the creme fraiche until soft peaks form. Then add the powdered sugar, vanilla bean paste, and maple extract and whisk until combined.
8. Serve the crisp with a dollop of vanilla bean creme fraiche on top.

Dark Chocolate Bark by Jacques Torres

Jacques Torres, affectionately known as “Mr. Chocolate,” is a James Beard Award–winning pastry chef and master chocolatier whose career includes serving as Executive Pastry Chef at New York’s legendary Le Cirque and pioneering New York’s bean-to-bar chocolate movement. As the co-host and head judge of Netflix’s Nailed It!, Torres is a globally recognized culinary personality with deep expertise in pastry craftsmanship and chocolate innovation.

Ingredients:

• ½ cup 60% chocolate discs
• ¾ cup salted roasted pumpkin seeds and sunflower seeds
• 1¼ cups roasted whole almonds

Directions: (Yields about 25 pieces)

1. Line a baking sheet with parchment paper. Using a sharp knife, finely chop the chocolate. In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate, stirring occasionally, until it is about two-thirds melted; do not let the bowl touch the water.
2. Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90 degrees on a candy thermometer. If the chocolate has not melted completely and is still too cool, set it over the saucepan for 1 or 2 minutes longer, stirring constantly; do not overheat.
3. Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate.
4. Refrigerate the bark for about 10 minutes, until hardened.
5. Invert the bark onto a work surface. Remove the parchment paper, break into 25 pieces, and store or serve.

Snooperdoodles by Snoop Dogg

As a global entertainment icon whose influence spans music, television, business, and food culture, while Snoop Dogg is best known for his groundbreaking rap career and hit albums like Doggystyle, he has also become a beloved culinary personality through bestselling cookbooks, including From Crook to Cook and Treats to Eat, his Emmy-nominated TV show Martha & Snoop’s Potluck Dinner Party, and numerous food and beverage ventures. As a result, he’s become one of the most recognizable figures to ever enter the culinary space.

Ingredients:

• 3 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp kosher salt
• 1¾ cups sugar
• 14 Tbsp unsalted butter, at room temperature
• 2 eggs
• 5 tsp ground cinnamon
• 1½ tsp vanilla extract

Directions (Yields about 4 dozen cookies):

1. In a small bowl, whisk together the flour, cream of tartar, baking soda, and salt.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl with a handheld electric mixer on medium speed, cream 1½ cups of the sugar and the unsalted butter together until fluffy.
3. Beat in the eggs, 2 tsp of the cinnamon, and the vanilla. Add the flour mixture and beat until a dough just comes together, about 2 minutes. Chill the dough for 30 minutes.
4. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
5. In a small bowl, whisk together the remaining ¼ cup of sugar and 3 tsp of cinnamon.
6. Working in batches, scoop 1 Tbsp of dough at a time and form into balls. Roll the balls in the cinnamon sugar.
7. Place the dough balls 2 in apart on the prepared baking sheet, pressing slightly to flatten the tops.
8. Bake for 10 minutes, until golden at the edges. Cool on the baking sheet for 1 minute, then transfer the cookies to a wire rack to cool fully. The cookies will last in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.
9. Repeat with the remaining dough, or shape it into slightly flattened balls and store them in a Ziploc bag. The dough will last in the freezer for up to 1 month.

Ube Pie by Michael Morales

Michael Morales is the Culinary Director of Sunda New Asian, overseeing multiple locations nationally. With appearances on Food Network’s Chopped and leadership roles in award-winning Asian restaurants, Morales is recognized for modernizing traditional flavors and supporting charitable culinary initiatives.

Yields 2 pies

Ingredients for Ube Pie:

• 2 premade 9-inch pie crusts
• 2 large purple sweet potatoes
• ¼ lb unsalted butter
• 1 ¼ cups brown sugar
• 2 whole eggs
• 1 tsp cinnamon
• 1 tsp vanilla extract
• Juice from ½ fresh medium-sized lemon

Plate Garnishes:

• Banana leaf (cut into a square)
• Coconut crumble (see recipe below)
• Fresh sliced jackfruit

Directions for Ube Pie:

1. Peel the sweet potatoes and place them in a steamer. Cook until tender, and you can easily pierce them with a knife.
2. In a mixer with a paddle attachment, whip the sweet potatoes until well-mashed. Remove the paddle and any fibers. Clean the paddle.
3. Return the paddle to the mixer and add butter, brown sugar, cinnamon, vanilla extract, lemon juice, and the eggs (one at a time).
4. Once incorporated, distribute the mixture evenly into the premade pie crusts.
5. Place pies in a 350°F oven and bake for 30 minutes, or until a toothpick comes out clean.
6. Place pies in the cooler. Once chilled, add a layer of ube frosting.
7. Pipe stars on top of the pie using an up-and-down motion, then lightly torch the top.
8. Cut into 6 equal slices (for whole pies, do not slice).

Plating:

1. Place a square banana leaf on the bottom of the plate.
2. Place a slice of pie in the center.
3. Add coconut crumble.
4. Garnish with sliced jackfruit.

Ingredients for Burnt Coconut Crumble:

• 1 each #10 can of coconut milk

Directions for Burnt Coconut Crumble:

1. Place coconut milk in a stainless steel, heavy-bottom pot over low heat. Cook until the oils separate, about 30 minutes. Do not whisk—wait for the fat to separate.
2. Once fat separates, whisk constantly so the curds do not burn.
3. Pass through a fine-mesh strainer.
4. Reserve the coconut crumbles.

Ingredients for Ube Buttercream:

• 5 cups powdered sugar
• 1 cup unsalted butter, softened
• 2 tsp vanilla extract
• 2–3 tbsp whole milk
• Pinch kosher salt
• ½ tsp ube extract

Directions for Ube Buttercream:

1. In a mixer, add softened butter and powdered sugar. Mix on low speed until incorporated, then increase speed and beat for 1 minute until light and fluffy. The mixture should be stiff.
2. Add vanilla extract and 2 tbsp milk. Add additional milk ½ tsp at a time until frosting is smooth and spreadable.
3. If the mixture is too thick, beat in more milk—just a drop at a time—until smooth and spreadable.
4. Add kosher salt and ube extract; mix until fully incorporated.

Ingredients for Ube Meringue:

• 1 ½ cups granulated sugar
• 6 large egg whites
• ¼ tsp kosher salt
• ¼ tsp cream of tartar
• 1–2 drops ube extract

Directions for Ube Meringue:

1. Bring 2 cups of water to a simmer in a medium pot.
2. Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer.
3. Reduce the heat under the simmering water and place the stand mixer bowl over the steam. Whisk egg whites lightly until a digital thermometer reads 160°F, about 6–10 minutes. Remove from heat immediately.
4. Place the bowl into the stand mixer and attach the whisk. Whisk on high speed until the egg whites are cool and stiff peaks form, about 3 minutes. The mixture should be pure white.
5. Place meringue into a piping bag with a star tip.

Pecan Pie Bars by Stephanie Hansen

Stephanie Hansen is an Emmy Award–winning TV host, bestselling cookbook author, and creator of Taste Buds with Stephanie, syndicated in more than 80 markets. She is also the host of The Weekly Dish radio show and a popular recipe developer known for her approachable, seasonal cooking style.

As Chef Hansen says, “These pecan pie bars are an excellent substitute for traditional pecan pie, eliminating the hassle of working with pie crust. Sweet and a bit salty on the finish, anyone can make them with the ease of a press-in crust!”

Serves 24

Ingredients:

• For the Crust:
  • ¾ cup room temperature butter
  • 1/3 cup granulated sugar
  • 1¾ cups flour
• For the Filling:
  • 2/3 cup brown sugar
  • 1½ cups corn syrup (you can use either light or dark)
  • 4 large eggs
  • 1 Tbsp vanilla
  • 1/3 cup flour
  • 1 teaspoon kosher salt
  • 1½ cups coarsely chopped pecans plus 70 or so whole pecans for finishing
  • 1 teaspoon Maldon sea salt for finishing

Directions:

1. Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper.
2. In a stand mixer, combine the butter and sugar on medium speed, then add the flour until combined. The mixture will feel dry and crumbly at this point.
3. Dump the mixture into the baking pan and press and pat it down. Bake for 18-20 minutes.
4. Meanwhile, in a large bowl, whisk together the sugar, corn syrup, eggs, and vanilla until smooth. Add in the flour and salt and mix until combined. Stir in the chopped pecans.
5. Take the crust out of the oven and top with the pecan mixture.
6. Arrange whole pecans in rows to make it decorative, and sprinkle with Maldon sea salt.
7. Bake for 30-35 minutes until the center is set.
8. Let cool for 15 minutes and refrigerate until ready to cut bars and serve.

Thanksgiving Cocktail

Wild Apple Pie Cocktail by Andrew Rea (Babish)

Andrew Rea, creator of the Babish Culinary Universe, is one of the most influential digital food personalities in the world. His YouTube channels reach millions through cinematic cooking tutorials, pop-culture recreations, and educational food content. Rea is also a bestselling cookbook author, entrepreneur, and frequent collaborator with major food and beverage brands. To help you celebrate the holidays, Wild Turkey and Babish have collaborated to create innovative apple-infused cocktails.

Ingredients:

• 2 parts Wild Turkey 101 Bourbon
• ½ parts ugly apple syrup*
• 2 Dashes Aromatic Bitters

Directions:

1. Strain over ice rocks into a glass.
2. Garnish with a dehydrated apple slice and a lemon twist.

Ugly Apple Syrup:

• 1 cup brown sugar
• ½ lb. “Ugly” apples (roughly chopped, skin on, core discarded)
• 1 Tsp. Powdered Cinnamon
• 1 tsp. Chinese five spice powder (optional)
• ¼ tsp. Salt

Directions:

1. Bring all ingredients to a simmer over medium heat, stirring occasionally to prevent burning.
2. Continue to cook until the apples are soft enough to mash with a fork.
3. Strain through a fine mesh sieve.
4. Store in an airtight container.

Whether you’re hosting a grand holiday gathering or an intimate dinner at home, these chef-driven dishes offer inspired ways to elevate every bite. From innovative sides to show-stopping mains, each recipe brings a touch of star power to your table, ensuring your guests will happily gobble up every last bite.