Thanksgiving was one of the few American traditions that I clung to throughout the fifteen years I lived in London. I enjoyed sharing that piece of my childhood and all my favorite foods with my English friends who had become my adopted family. When I first opened The Roving Stove, one of my usual guests in London hired me to repeat that feast in Los Angeles. Later on, my family grew through the membership of the Personal Chef Approach.

Thanksgiving 1993

Thanksgiving 1993

Now I want to spread some holiday cheer by sharing this menu with all of my Jewels from The Roving Stove readers. I am so grateful for the support you have shown me through the years, and I would love to hear what you are thankful for this year? Don’t forget to leave a comment below. Happy Thanksgiving everyone!

Thanksgiving Plan Of Action

Thanksgiving Menu:

Artichoke Dip with Multi-Grain Crackers

Roasted Butternut Squash & Pear Soup

Roast Turkey and Gravy
with
Boursin Mashed Potatoes
with
Hot Italian Turkey Sausage Stuffing
with
Balsamic Marinated Mixed Vegetables
with
Orange Scented Candied Sweet Potato
with
Grammy Pine’s Corn Pudding
with
Auntie Vera’s Cranberry Jell-O Mold

 Pecan Pie
with
Pumpkin Pie Ice Cream

Artichoke Dip.jpg
Artichoke Dip with Multi-Grain Crackers

I have no idea what the origin of this recipe is because our family has been serving it as far back as I can remember, but it is always a hit. It’s also a very simple recipe to throw together quickly when unexpected guests drop by – since I usually have all the ingredients on hand in my fridge and pantry.

Servings: 8

Ingredients:

1 14 ounce can artichoke hearts, drained
1 cup mayonnaise, I like to use lite mayo
1 cup Parmesan, grated and divided – reserve 2 tablespoons
Salt and pepper, to taste
1 box multi-grain crackers

Directions:

1). Preheat oven to 350° F.

2). In a large bowl, mix together the artichoke hearts, mayonnaise, and Parmesan. Season to taste with salt and pepper, and pour into a small casserole dish and sprinkle reserved Parmesan over the top.

3). Place casserole on a sheet pan for support and bake in the preheated oven for 25-30 minutes, or until hot and turning golden brown on top.

Serving Suggestions: Serve hot with multi-grain crackers of choice.

Heat to Eat Instructions: Vent lid of container and heat in microwave 1-2 minutes; or preheat oven to 350° F. Place casserole on a sheet pan for support and heat in oven 5-10 minutes or until hot and bubbly again.

Note: Can be made 2-3 days in advance, or a month ahead if frozen.

Roasted Butternut Squash & Pear Soup

Roasted Butternut Squash & Pear Soup

This is one of my favorite dinner party and holiday first courses. This soup has great depth of flavor – making it a healthy, comforting, and elegant choice all rolled into one.

Servings: 8

Ingredients:

2 medium butternut squash, peeled, seeded and 1/2” dice
3 large carrots, peeled, seeded and 1/2” dice 
2 tablespoons olive oil, divided
Salt and pepper to taste
3 large leeks, sliced in half lengthwise, cleaned, and 1/2” dice
2 Bosc pears, peeled and cut into 1/2” dice
1/2 cup dry white wine
1/4 cup Brandy
8 cups chicken or vegetable broth
3 sprigs fresh thyme
1 bay leaf
1 tablespoon fresh ginger, minced
1/2 teaspoon white pepper

Directions:

1). Preheat oven to 450° F.

2). In a large bowl, toss the butternut squash and carrots with 1 tablespoon of olive oil, then turn out onto a sheet pan in a single layer. Sprinkle with kosher salt and pepper to taste, and roast in the preheated oven for ten minutes.

3). In the same large bowl, toss the leeks and pears with remaining tablespoon of olive oil. Add to the sheet pan with the butternut squash and carrots, tossing everything gently, to brown evenly in a single layer, and roast for an additional 30 minutes, or until vegetables are fork tender and golden brown, tossing everything again midway.

4). Remove the vegetables from the oven, and transfer to a large saucepan or Dutch oven. Use the white wine to deglaze the sheet pan, and add the juices to the vegetables. Add Brandy, broth, thyme, bay leaf, and ginger, and bring to boil. Reduce heat to medium-low, cover, and simmer for one hour.

5). Remove thyme and bay leaf, then puree the soup with an immersion blender, or carefully in a blender in batches. Add white pepper, and season with salt to taste.

Serving Suggestions: Serve with crusty bread on the side, and garnish with reserved thyme, or with a dollop of crème fraiche if desired.

Heat to Eat Instructions: Heat in a saucepan over medium heat, stirring occasionally until heated through, about 15-20 minutes; or vent lid of container and heat in microwave 3-5 minutes, stirring midway.

Note: Can be made 2-3 days in advance, or a month ahead if frozen.

Turkey dinner
Roast Turkey & Gravy

I do not find much difference in taste between a turkey that has been frozen, and one that is fresh unless you are splurging on a free-range or kosher turkey. The frozen one is usually much less expensive, although you must have a big enough freezer for the bird to fit in, and also take into consideration that the bird will need two to three days (depending on size) to safely defrost in your refrigerator before roasting. Always make sure the turkey is completely defrosted before cooking.

Servings: 8

Ingredients:

8-10 pound turkey, defrosted
3 onions, quartered
2 whole heads of garlic
6 large carrots, peeled and cut into 2” pieces
6 stalks celery, cut into 2” pieces
2 sticks of butter, divided
1/4 cup olive oil
2 cups chicken stock or broth
1 bay leaf
3 sprigs fresh thyme
1/4 cup cornstarch
1/2 cup water, divided

Directions:

1). Preheat oven to 350° F. Fit roasting pan with a V-shaped rack. Remove turkey from refrigerator and place, breast side down, on rack 30 minutes before cooking to allow the bird to come to room temperature.

2). Scatter 2 of the quartered onions, garlic, half the carrots, and half the celery around the bird, and drizzle with olive oil. Rub turkey inside and out with softened butter, then sprinkle turkey and vegetables with freshly ground black pepper, garlic salt, and Lawry salt to taste. Pour in 1 cup of the chicken stock.

3). Roast turkey for approximately 3 hours, or until internal temperature reaches 165° F. when the thermometer is inserted into thickest part of the thigh, basting with melted butter and pan juices every 30 minutes, and turning the turkey breast side up after one hour to brown.

4). Remove turkey to a carving board and tent with foil to keep warm. Let it rest 15-20 minutes before carving.

5). Mix 1/4 cup of the cold water with the cornstarch to form a smooth paste. Add the remaining 1/4 cup of the water to the pan juices, and deglaze the pan, scraping up any brown gooey bits full of flavor from the bottom of the pan over medium heat, reducing slightly. Add the cornstarch and water mixture to the pan, stirring constantly until thickened. Slowly add back in any remaining broth and cooking liquid, stirring until gravy thickens to desired consistency.

Serving suggestions: Serve with gravy, mashed potatoes, cranberry sauce, and lots of vegetables.

Heat to Eat Instructions: I recommend timing the cooking of this bird so that it is ready 45 minutes before you wish to serve. This allows 15-20 minutes to rest and let the juices redistribute before carving. Heat individual portions in the microwave on 50% power for 3-5 minutes; or eat sliced, cold in sandwiches.

Borsin Mashed Potatoes
Boursin Mashed Potatoes

As is often the case, I came up with this rendition of mashed potatoes by mistake. I’d forgotten to buy cream, so I substituted the Boursin cheese I happened to have in the fridge with some milk to thin it down a bit. It was a huge hit with my dinner guests and became a regular method of making mashed potatoes for special occasions.

Servings: 8

Ingredients:

5 pounds Russet potatoes, peeled and cut into 1” chunks
5.2 ounce package Boursin cheese 
3 tablespoons butter
1/4 milk, or enough for desired consistency
Salt and pepper to taste

Directions:

1). Place potatoes in a large saucepan or Dutch oven, and cover about 1/2” with water. Bring to boil over medium heat, and continue cooking until tender, but not mushy, when pierced with the end of a knife. Remove from heat and drain well in a colander.

2). Add butter to the pan, then the still hot potatoes (the heat should melt the butter), Boursin, a splash of the milk, and season to taste with salt and pepper. Using a potato masher (or fork if you don’t have one), start mashing and stirring the ingredients together, adding milk as you need it, until potatoes are light and fluffy. Don’t over mash or they will become gluey. Adjust seasoning if necessary.

Serving Suggestions: Serve with roast turkey and gravy.

Heat to Eat: Heat in a large saucepan or Dutch oven over medium-low heat stirring frequently until heated through, about 10-12 minutes; or vent lid of container and heat in microwave 2-3 minutes, stirring midway to distribute heat.

Note: Can be made 1-2 days in advance, or a month ahead if frozen.

Hot Italian Turkey Suasage Stuffing
Hot Italian Turkey Sausage Stuffing

Servings: 4

Ingredients:

1 tablespoon butter
1/2 pound hot Italian turkey sausage, casings removed and crumbled
1 large onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced
2 loaves Ciabatta, day old, cut into 1/2” pieces (8 cups)
1/3 cup pecans, toasted
1/3 cup dried apricots, chopped
1/3 cup fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1/2 teaspoon fennel seed
1 pinch cayenne, optional
Salt and pepper to taste
2 large eggs, beaten
1-2 cups chicken broth, add a little at a time as needed

Directions:

1). Preheat oven to 375° F. Generously butter a 9” x 12” baking dish; set aside.

2). In a large skillet cook the Italian turkey sausage until browned, about 5-7 minutes. Add the onions and celery, and cook until softened, about 6-8 minutes. Add the garlic and cook until fragrant, about 1 minute. Pour mixture into a large mixing bowl, and let cool.

3). Add the bread, pecans, dried apricots, parsley, thyme, fennel, cayenne, salt and pepper to the bowl, and stir to disperse. Using clean hands, mix in the eggs and the broth and little at a time until the bread is moistened but not mushy.

4). Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes longer.

Serving Suggestions: Serve with turkey and gravy.

Heat to eat instructions: Bake so it is fresh out of the oven for Thanksgiving; but you can individual portions in buttered ramekins in a preheated 375° F. oven for 5-10 minutes to crisp back up; or heat in microwave 2-3 minutes.

Thanksgiving 

Balsamic Marinated Mixed Vegetables

You can make this up to a week in advance for Thanksgiving – the longer it marinates, the more the flavors sink in. Of course, you can use any combination of vegetables you like, and do use the best quality balsamic and extra-virgin olive oil you can, since you will taste the difference.

Servings: 8

Ingredients:

1 whole broccoli, washed and separated into florets
1 whole cauliflower, washed and separated into florets
1 pound carrots, peeled and cut into 1/2” pieces
1 pound green beans, trimmed
1/4 cup balsamic vinegar
1 clove garlic, minced
Salt and pepper to taste
1/3 cup extra-virgin olive oil

Directions:

1). Steam the vegetables until they are crisp-tender (do not over-cook), 3-4 minutes.

2). While vegetables are steaming, mix balsamic, garlic, pepper, and extra-virgin olive oil in a large bowl, whisking vigorously to incorporate ingredients.

3). Toss steamed vegetables in the balsamic mixture while still hot. Allow to cool, stirring occasionally to marinate evenly, for at least one hour. Marinated vegetables will keep up a week, covered, in the refrigerator.

4). When ready to serve, allow to come to room temperature by removing from the refrigerator at least 30 minutes before serving. Stir well, drain, and serve cold or at room temperature.

Serving Suggestions: Serve as a Thanksgiving side dish with turkey and gravy.

Orange Scented Candied Sweet Potatoes
Orange Scented Candied Sweet Potato

It is just not the holidays without these yummy candied yams oozing in melted butter, brown sugar and cinnamon. They just go hand in hand with roast turkey in my household. For extra decadence, sprinkle marshmallows over the top and brown under the broiler for 1-3 minutes.

Servings: 8

Ingredients:

4 large sweet potatoes (the orange ones), boiled (but still firm), peeled, and cut into chunks
3 tablespoons unsalted butter
3 tablespoons dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 large orange, zest only
1/4 cup pecans, toasted
Salt and pepper to taste

Directions:

1). In a large saucepan over medium-low heat, melt the butter, brown sugar, and cinnamon together, stirring frequently.

2). Add the cooked sweet potato chunks, and gently stir to coat (being careful not to smush the potatoes too much). Continue cooking, and stirring occasionally until the brown sugar mixture is like a candy coating on the sweet potatoes.

3). Stir in the orange zest, and toasted pecans. Season to taste with salt and pepper.

Serving Suggestions: This is a must have side dish for Thanksgiving in my family for generations. It’s perfect with roast turkey!

Heat to Eat: Vent lid of container and heat in the microwave 2-3 minutes; or preheat oven to 375° F. Place the sweet potato casserole dish on a sheet pan for stability and heat in the oven for 15-20 minutes. If butter separates just give it a good stir before serving.

Note: Can be made 1-2 days in advance.

The children's table

Grammy Pine’s Corn Pudding

This is my friend Jean’s favorite holiday side dish that her used to make. Coming from the corn capitol of the world (Iowa) I whole heartedly agree this would be a welcome addition to any holiday festivities and one you could easily bring ready to heat as a hostess gift. In my household, we just serve buttered corn (from a can).

Servings: 8

Ingredients:

5 large eggs
2 cups half & half
1 cup heavy cream
2 15 ounce cans cream-style corn
2 15 ounce cans whole kernel corn
4 tablespoons butter, plus 2 tablespoons for the casserole dish
2 tablespoons all purpose flour
1 small onion, finely chopped
Salt and pepper to taste
Dash nutmeg

Directions:

1). Preheat oven to 350° F. Grease a large casserole pan with butter. (I use a lasagna pan; Grammy used a round casserole dish. I’ve also made this in my 5 quarts enameled cast iron Dutch oven.)

2). In a large bowl, mix together the eggs, half and half and heavy cream, then add the creamed corn and regular corn.

3). Melt half the butter in a skillet. Add the chopped onion and gently cook the onion in the butter on medium-low, ‘til soft and translucent (not brown.) Set aside. When cooled a bit, stir into the corn mixture.

4). In the same skillet, melt the rest of the butter, then stir in the flour and cook for a minute or two to develop the flour’s nutty taste, and then stir the roux into the corn mixture, mixing it in well. Add nutmeg, salt and pepper to taste.

5). Pour the corn mixture into the prepared casserole. If not serving right away, cool and store.

6). Since this bakes in a water bath, place a large pan (one that the casserole will easily fit into) in the oven. Place the casserole inside the pan. Pour hot (or boiling) water in the pan so the casserole is sitting in a bath of at least 1-2 inches of water. If your water bath pan isn’t large enough, you can put it on the shelf under the casserole and achieve the same effect.

7). Bake at 350° F in the water bath for 1 hour or until set. When done, it’s lightly golden brown on top, and a knife inserted in the center comes out clean.

Serving Suggestions:  Serve with any holiday feast.

Heat to Eat: Bake at 350° F in the water bath for 1 hour or until set. When done, it’s lightly golden brown on top, and a knife inserted in the center comes out clean; or heat individual servings in the microwave for 2-3 minutes, stirring midway.

Note: Can be made 1-2 days in advance.

Auntie Vera's Cranberry Jello Mold
Auntie Vera’s Cranberry Jell-O Mold

This festive cran-raspberry mold has been a traditional holiday recipe in my family for generations. You can easily lighten up the calories (and I often do) by using sugarless Jell-O, and light sour cream. If you are taking it to someone else’s house, leave it already set-up, in the mold until you are ready to serve, and keep refrigerated as soon as you get there.

Servings: 8

Ingredients:

6 ounces raspberry Jell-O
14 ounces jellied cranberry 
2 cups boiling water
1 cup ice water
1 cup sour cream

Directions:

1). Dissolve raspberry Jell-O with the hot water in a large bowl. Add jellied cranberry. Using an electric beater, starting very slowly and building gradually (to keep from splattering the hot liquid everywhere), blend the cranberries into the Jell-O liquid until well blended.

2). Stir in ice water. Once the ice has dissolved, blend in the sour cream with the electric blender.

3). Pour mixture into a cranberry mold, or I use a Bundt pan. Refrigerate until completely set, at least 8 hours, but preferably overnight, and can be made a day or two in advance if covered with plastic wrap and kept refrigerated until ready to serve.

Serving Suggestions: When ready to serve, fill a sink 1/4 full with hot water. Dip the bottom of the mold in the hot water for 30 seconds to loosen the cranberry mold, cover with serving platter, and invert onto platter. I like to garnish with the extra jellied cranberry.

Note: Can be made 1-2 days in advance.

Individual Pecan Pie with Pumpkin Pie Ice Cream
Pecan Pie

I’m going to be dead honest with you – I usually use a store bought pecan pie, because it’s easier and my grocery store makes great ones. I adapted this recipe from Food Network’s test kitchens’ recipe.

Servings: 4

Ingredients:

Dough
1 1/4 cup unbleached all-purpose flour + extra for rolling dough
1 tablespoon sugar
pinch salt
1 large egg, beaten

Filling
6 tablespoons unsalted butter, cold
1 cup dark brown sugar, packed
3/4 cup Karo syrup
1/2 teaspoon sea salt
2 1/4 cups pecans, toasted
1 tablespoon vanilla extract
3 large eggs, lightly beaten

Directions:

Dough
1). In a large bowl, mix together the flour, sugar, and salt. Using your fingers, pinch the butter together with the dry ingredients until it looks like a bowl full of peas (the butter must stay cold, so refrigerate if it gets too warm). Add egg and stir the dough together by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon of cold water in. Form dough into a disk, wrap with plastic wrap, and refrigerate at least one hour.

2). Flour your rolling surface, and roll the dough out to a 12-inch circle, 1/8” thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving an inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.

3). Preheat oven to 400° F. Put parchment paper or foil over the pie shell and fill with pie weights. Bake on a baking sheet on the center rack until the dough about 20 minutes. Remove from the oven and carefully lift sides of the parchment paper to remove the weights. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.

Filling
4). Meanwhile, combine the butter, brown sugar, Karo syrup, and salt in a large saucepan over medium heat; bring to boil, stirring constantly for 1 minute.

5). Remove from heat and stir in vanilla and nuts; let cool 5 minutes.

6). Whisk the beaten eggs into the syrup, and pour into the prepared pie shell.

7). Bake in the 350° F. oven until set around the edges, about 40-45 minutes. Remove from oven and cool slightly.

Serving Suggestions: Serve warm or at room temperature with pumpkin ice cream.

Note: You can make 1-2 days in advance and heat in a preheated 350° F. oven for 10-15 minutes before serving.

Make-ahead Thanksgiving Dinner
Pumpkin Pie Ice Cream

I always have a hard time deciding between the pumpkin pie and pecan pie, so I came up with this pumpkin pie ice cream recipe to go with my pecan pie. The best of both worlds. A small scoop will still afford me the tasting pleasure, and I take an extra long walk to balance the additional calories.

Servings: 4

Ingredients:

1 cup pumpkin puree
3/4 cup dark brown sugar, packed
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom
1 tablespoon Bourbon, optional
1 cup whole milk
1 cup heavy cream
1/2 cup sugar
1/2 teaspoon vanilla extract
3 large eggs

Directions:

1). Using an electric mixer, mix pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, cardamom, and bourbon until well blended, about 5 minutes. Set aside.

2). In a small heavy saucepan bring milk, heavy cream, and sugar to a boil, stir occasionally.

3). Whisk eggs in a small bowl. Temper by adding 1/3 of the hot milk mixture in a slow stream whilst whisking constantly. Transfer mixture back into the same saucepan, and set over low heat, stirring and scraping down the sides of the pan with a small heatproof spatula until thickened. Do not boil. Cook until the custard coats the back of the spoon. Pour custard into a fine-mesh sieve into a large bowl to strain out any bits.

4). Stir in pumpkin mixture.

5). Chill custard, then freeze in an ice cream maker for 30-45 minutes. Transfer soft ice cream to an airtight container and keep in the freezer to firm up.

Serving Suggestions: Serve on it’s own, with a slice of pecan pie, or use it to make a pumpkin ice cream pie with graham cracker crust.

Note: Make this up to a month in advance.

The grocery list

The grocery list

Grocery List

Pantry

Olive oil
6 ounces raspberry Jell-O
14 ounces jellied cranberry
2 15 ounce cans cream-style corn
2 15 ounce cans whole kernel corn
1 14 ounce can artichoke hearts
1 can pumpkin puree
Nutmeg
Salt
Sea salt
Black pepper
White pepper
Bay leaf
Fennel seed
Cayenne
Dark brown sugar
Cornstarch
Karo syrup
All-purpose flour
Granulated sugar
Ground cinnamon
Ground ginger
Ground cloves
Ground cardamom
Vanilla extract
Balsamic vinegar
Dry white wine
Brandy
Bourbon
4 chicken or vegetable broth
Mayonnaise
2 loaves Ciabatta
1 pound pecans
Dried apricots
1 box multi-grain crackers

Produce

5 onions 
3 heads of garlic
5 pounds Russet potatoes
4 large sweet potatoes
1 large orange
2 medium butternut squash
9 large carrots
2 celery
3 large leeks
2 Bosc pears
2 fresh thyme
Fresh parsley
Fresh ginger
1 broccoli
1 cauliflower
1 pound carrots
1 pound green beans

Meat

8-10 pound turkey
1/2 pound hot Italian turkey sausage

Dairy

2 pounds unsalted butter
5.2 ounce package Boursin cheese
Parmesan

1 quart whole milk
18 eggs
1 pint half & half
1 quart heavy cream
8 ounces sour cream

This virtually make-ahead Thanksgiving Dinner lets you enjoy the festivities with all of your guests

This virtually make-ahead Thanksgiving Dinner lets you enjoy the festivities with all of your guests

Heat to Eat Instructions:

Roasted Butternut Squash & Pear Soup: Heat in a saucepan over medium heat, stirring occasionally until heated through, about 15-20 minutes; or vent lid of container and heat in microwave 3-5 minutes, stirring midway.

Roast Turkey and Gravy: I recommend timing the cooking of this bird so that it is ready 45 minutes before you wish to serve. This allows 15-20 minutes to rest and let the juices redistribute before carving. Heat individual portions in the microwave on 50% power for 3-5 minutes; or eat sliced, cold in sandwiches.

Boursin Mashed Potatoes: Heat in a large saucepan or Dutch oven over medium-low heat stirring frequently until heated through, about 10-12 minutes; or vent lid of container and heat in microwave 2-3 minutes, stirring midway to distribute heat.

Hot Italian Turkey Sausage Stuffing: Bake so it is fresh out of the oven for Thanksgiving; but you can individual portions in buttered ramekins in a preheated 375° F. oven for 5-10 minutes to crisp back up; or heat in microwave 2-3 minutes.

Balsamic Marinated Mixed Vegetables: When ready to serve, allow to come to room temperature by removing from the refrigerator at least 30 minutes before serving. Stir well, drain, and serve cold or at room temperature.

Orange Scented Candied Sweet Potato: Vent lid of container and heat in the microwave 2-3 minutes; or preheat oven to 375° F. Place the sweet potato casserole dish on a sheet pan for stability and heat in the oven for 15-20 minutes. If butter separates just give it a good stir before serving.

Grammy Pine’s Corn Pudding: Bake at 350° F in the water bath for 1 hour or until set. When done, it’s lightly golden brown on top, and a knife inserted in the center comes out clean; or heat individual servings in the microwave for 2-3 minutes, stirring midway.

Auntie Vera’s Cranberry Jell-O Mold: When ready to serve, fill a sink 1/4 full with hot water. Dip the bottom of the mold in the hot water for 30 seconds to loosen the cranberry mold, cover with serving platter, and invert onto platter. I like to garnish with extra jellied cranberry

Pecan Pie: Heat in a preheated 350° F. oven for 10-15 minutes before serving with Pumpkin Pie Ice Cream

« Previous PostNext Post »
%d bloggers like this: