Thanksgiving Holiday Recipes

I was amazed to learn of a French Tomato sauce (Sauce Tomat) as a young, CIA students many years ago. It's very different than the Italian sauce my mother made each week for Sunday dinner. I enjoy purchasing cases of inexpensive, local tomatoes in late summer called 'seconds'. These tomatoes are generally ripe, bruised tomatoes which I wash, chop and freeze to invite a taste of summer in my kitchen during the cold, winter months.

There is a large variety of Pears available to cook with. I remember peeling and poaching tiny, Seckel pears for garde manger presentations-challenging! Pears, like apples vary widely in texture, flavor, and culinary performance, making selection an important step in recipe development. Bartlett are juicy and great to eat ripe or for purees and sauces. Bosc are a little more dense and good for cooking. Red and green Anjou are more versatile and can be eaten fresh in salads as well as cooked in baked goods or savory dishes.

Nowadays there is a large variety of Apples available to cook with. Apples vary widely in texture, flavor, and culinary performance, making selection an important step in recipe development. Firm, tart apples like Granny Smith or Northern Spy hold their structure during baking and bring bright acidity to pies and tarts. Honeycrisp, Pink Lady, and Jazz offer a balance of sweetness and crunch, ideal for salads, slaws, and fresh applications. Softer, aromatic varieties such as McIntosh or Cortland break down more readily, making them perfect for sauces, compotes, and purées.

Fresh citrus juice delivers more than bright flavor and acidity—it’s a concentrated source of vitamin C, folate, potassium, and a range of phytonutrients that help support immune function and overall health. Unlike shelf-stable juice, which loses volatile aromatics and some heat-sensitive vitamins during processing, freshly juiced citrus retains its natural enzymes and vibrant flavor compounds.

Microplanes—or any fine rasp-style grater—has become the tool of choice for Chefs to remove the outer, aromatic layer of the peel without dragging in the bitter white pith. With the right technique and a sharp Microplane, zesting becomes a quick, precise way to layer in fresh, volatile citrus oils and bring refinement to any dish. Microplanes are much more efficient than graters or peelers and save time.

Although I probably enjoy my Thanksgiving gravy even more than the stuffing or the turkey itself— together, they’re the perfect partnership. For added depth, I often fold in diced, sautéed apples, fresh herbs and toasted walnuts or Italian sweet sausage to the homemade croutons. I especially love making corn bread stuffing for the holidays. I remember one year my father requested oyster stuffing (he read about it in the NY Times)... hmmm... we tried it but not a family favorite! I generally prepare more than one style of stuffing... a stuffing sampler!

Holiday Corn Bread This slightly sweet cornbread recipe—adapted from one of Chef Paul Prudhomme’s classics—is my go-to for muffins, stuffing, or baked in a cast-iron pan. I first experienced Chef Prudhomme’s extraordinary cooking at a pop-up in New York City and later in New Orleans, and his approach to Southern flavors continues to inspire my holiday menu. The base recipe is wonderfully versatile. In my Garde Manger class at the CIA, I used this recipe for mini muffin 'BLT's' with smoked turkey, bacon, lettuce and tomatoes. Or fold in roasted corn, jalapeño peppers, cheddar cheese, or your favorite seasonal additions for even more flavor and texture. It’s a dependable cornbread that performs beautifully in both savory and sweet applications.

There are countless styles of cranberry sauce to enjoy during the holidays, each with its own family history. Growing up, I remember using a can opener on both ends of a can of jellied cranberry sauce, then gently sliding the jellied, ridged cylinder onto a platter before slicing and shingling it—an iconic presentation in many American households. Today, cranberry condiments take many forms. Some cooks prefer using fresh, uncooked cranberries for a bright, tart relish, while others simmer berries with spices, citrus, or fruits for deeper complexity. There are endless homemade variations, each reflecting regional flavors, family traditions, and a bit of personal creativity.

One of the many recipes new culinary students learn to prepare is duxelle. It's a delicious mixture of sweated shallots, garlic, minced mushrooms/stems, herbs, seasoning and often cream. It's cooked to almost a paste like consistency. Duxelle can be used to stuff chicken breasts or veal chops, vegetables and I especially like shiitake duxelle stuffed mushroom caps.