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Thanksgiving

Explore 890 recipes, 118 projects, 131 articles, 111 galleries, 304 videos, and more

Turkey Gravy

Time:15 mins
Ingredients
  • Drippings from Roasted Turkey in Parchment With Gravy or Roasted Dry-Brined Turkey
  • 1/2 cup dry white wine
  • 2 1/2 cups Turkey Stock
  • 2 tablespoons cornstarch
  • Coarse salt and freshly ground pepper
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Steamed Persimmon Pudding

Ingredients
  • 4 1/2 tablespoons unsalted butter, softened, plus more for mold
  • 2 cups all-purpose flour
  • 2 1/4 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon coarse salt
  • 1/4 cup Calvados or other brandy
  • 1/4 cup sultanas, (golden raisins)
  • 3 to 4 very soft Hachiya persimmons
  • 1 cup whole milk
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons baking soda, dissolved in 1 1/2 tablespoons hot water
  • 1 cup pecans, toasted and coarsely chopped
  • 1/4 cup finely chopped candied ginger
  • Oven-Dried Persimmon Slices, for garnish
  • Calvados Cream, for serving
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Chorizo-Almond Stuffing

Time:1 hour
Ingredients
  • 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
  • 3 tablespoons unsalted butter, plus more for baking dish
  • 1 medium yellow onion, diced medium
  • 2 large celery stalks, diced medium
  • 4 garlic cloves, roughly chopped
  • 4 ounces dried chorizo, cut into thin half-moons
  • 1 cup roughly chopped toasted almonds
  • 2 tablespoons chopped fresh oregano leaves
  • 1 tablespoon finely grated lemon zest
  • Coarse salt and ground pepper
  • 1/2 cup roughly chopped fresh parsley leaves
  • 3 large eggs, lightly beaten
  • 3 cups low-sodium chicken broth
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Walnut-Herb Stuffing

Time:1 hour
Ingredients
  • 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
  • 3 tablespoons unsalted butter, plus more for baking dish
  • 1 medium yellow onion, diced medium
  • 2 large celery stalks, diced medium
  • 4 garlic cloves, roughly chopped
  • 1 cup golden raisins
  • 1 cup roughly chopped toasted walnuts
  • 2 tablespoons chopped fresh sage leaves
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  • Coarse salt and ground pepper
  • 1/2 cup roughly chopped fresh parsley leaves
  • 3 large eggs, lightly beaten
  • 3 cups low-sodium chicken broth
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Tomato-Olive Stuffing

Time:1 hour
Ingredients
  • 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
  • 3 tablespoons unsalted butter, plus more for baking dish
  • 1 medium yellow onion, diced medium
  • 2 large celery stalks, diced medium
  • 4 garlic cloves, roughly chopped
  • 1 cup halved grape tomatoes
  • 1 cup roughly chopped pitted Kalamata olives
  • 2 tablespoons chopped fresh rosemary leaves
  • 1/2 teaspoon red-pepper flakes
  • Coarse salt and ground pepper
  • 1/2 cup roughly chopped fresh parsley leaves
  • 3 large eggs, lightly beaten
  • 3 cups low-sodium chicken broth
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Bechamel and Greens

Time:15 mins
Ingredients
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely chopped (about 1/4 cup)
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups squeezed-dry coarsely chopped steamed greens (from 1 3/4 pounds swiss chard, 1 1/2 pounds kale, or 2 pounds baby spinach)
  • 1/8 teaspoon freshly grated nutmeg
  • 1 1/4 teaspoons coarse salt
  • 1/8 teaspoon freshly ground pepper
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Oyster and Cracker Dressing

Time:1 hour
Ingredients
  • 2 sleeves saltine crackers (about 66)
  • 1 1/2 sticks unsalted butter, melted
  • 2 pints shucked fresh oysters in their liquor, drained and 1/4 cup liquor reserved
  • 1/3 cup heavy cream
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons finely chopped flat-leaf parsley leaves
  • Lemon wedges, for serving
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Sherry Thyme Vinaigrette

Time:5 mins
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