One of North America’s most famous and favorite holidays is upon us… Thanksgiving!  A day of family, turkey, trifle and pumpkin flavored everything!

As such, our Executive Chef has chosen his top five unique Thanksgiving dishes and recipes from around the web.  So let’s wet our appetites and take a look…


Found on The Blog of Uncommon Goods, adding this cute little twist to your Butternut Squash puree is a cute and simple little dish that packs a visual whollop.


The full recipe is available with “how-to” images on The Pioneer Woman


This recipe comes courtesy of Woman’s Day and provides a wonderful blending of textures and flavor.




  3 pound(s) medium sweet potatoes

  3 tablespoon(s) stick butter

  2 teaspoon(s) grated peeled ginger

   cup(s) maple or pancake syrup

  1 teaspoon(s) grated lemon zest

  1/2 teaspoon(s) salt

  3 (1 1/4 lb) firm-ripe Anjou pears, peeled, halved, cored and sliced crosswise 1/4 in. thick


Boil potatoes in a large pot with water to cover 20 to 25 minutes until firm-tender. Drain in a colander; let stand until cool enough to handle.

Meanwhile, melt butter in pot. Add ginger; cook until fragrant. Remove from heat; stir in syrup, lemon zest and salt.

Heat oven to 350°F. Grease a shallow 2 to 2 1/2-qt baking dish.

Peel potatoes; slice 1 1/2 in. thick. Layer, alternating with pears, in baking dish (microwave-safe if reheating in microwave). Brush with half the     butter mixture.

Bake 15 minutes; brush with remaining butter mixture. Bake 15 minutes more, or until pale golden around edges. Spoon juices on bottom of dish over top.


Found on Laloosh this delectable little stuffing recipe is just a wonderful blending of all things delicious.



8 cups stale multi-grain baguette, cut into 1/2-inch cubes

1 14-ounce can reduced-sodium chicken broth

6 oz prosciutto, thinly sliced, cut into bit sized pieces

3 small pears, ripe but firm, chopped

2 cups yellow onion, chopped

2 cups fennel bulb, diced

1 cup celery, chopped

1/4 cup minced shallot

1/4 cup liquid egg substitute

1/3 cup chopped flat-leaf parsley

1/3 cup chopped hazelnuts, toasted

2 tbsp light butter

2 tsp fresh sage, minced

2 tsp fresh thyme, minced

1 tsp fresh rosemary, minced

1/2 tsp salt

1/4 tsp pepper



Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with nonfat, butter flavored cooking spray.

Spray a large nonstick skillet with non-fat, butter flavored cooking spray and set over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.

Using the same pan, melt butter and add in celery, onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes.

Add sage, thyme and rosemary and cook, stirring, for 1 minute more.

Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth and liquid egg substitute; toss to combine. Mix in the salt and pepper.

Spoon the stuffing into the prepared baking dish; cover with foil.

Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.



Courtesy of Recipe4Living, this taste sensation will definitely have you coming back for seconds.



12 to 14 lb. turkey, neck and giblets (excluding liver) reserved for making stock

1/2 lemon, cut into 2 wedges

7 large fresh sage sprigs

2 slices firm whole-wheat sandwich bread

1/2 Granny Smith apple, quartered lengthwise

1/2 onion, quartered lengthwise

1 stick (1/2 C.) unsalted butter, softened

1 C. water


For gravy:

1 C. dry Sherry

1 C. apple cider (preferably sparkling)

6 Tbs. all-purpose flour

2 C. turkey giblet stock or chicken broth plus additional stock or broth for thinning gravy


Assorted fresh sage sprigs



Preheat oven to 425 degrees F. Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity with 1 lemon wedge, 1 sage sprig, and 1 bread slice. Fold neck skin under body and fasten with a skewer. Fill body cavity with apple, onion, 3 sage sprigs, and remaining lemon wedge and bread slice and truss turkey. Rub turkey with remaining 3 sage sprigs and arrange sprigs on a rack set in a roasting pan. Spread turkey with butter and arrange on rack in roasting pan. Roast turkey in middle of oven 30 minutes. Reduce temperature to 325 degrees F. and baste turkey with pan juices. Add water to roasting pan and roast turkey, basting every 20 minutes, 2 1/2 to 3 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 180 degrees F and juices run clear when thigh is pierced. Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string. Keep turkey warm, covered loosely with foil. Make gravy: Skim fat from pan juices, reserving 1/4 C. fat, and on top of stove deglaze pan with Sherry over moderately high heat, scraping up brown bits. Stir in cider. Bring Sherry mixture to a boil and remove pan from heat. In a heavy saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add Sherry mixture and 2 C. stock or broth in a stream, whisking to prevent lumping, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock or broth to thin gravy if desired. Season gravy with salt and pepper and transfer to a heated gravy boat. Garnish turkey with sage.



Courtesy of Paula Deen and Foodnetwork this delicious treat is sure to get everyone giddy with excitement instead of the regular old pumpkin pie… or hey, it’s Thanksgiving… make both.

pumpkin trifle


2 (14-ounce) packages gingerbread mix

1 (5.1-ounce) box cook-and-serve vanilla pudding

1 (30-ounce) can pumpkin pie filling

1/2 cup packed brown sugar

1/3 teaspoon ground cardamom or cinnamon

1 (12-ounce) container frozen whipped topping

1/2 cup gingersnaps, optional


Bake the gingerbread according to the package
directions; cool completely. Meanwhile, prepare the pudding and set aside to
cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour
1/2 of the pudding mixture over the gingerbread, then add a layer of whipped
topping. Repeat with the remaining gingerbread, pudding, and whipped topping.
Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate
overnight. Trifle can be layered in a punch bowl.

So there you have it, some neat little twist on some traditional dishes!

Hope everyone has a safe and happy Thanksgiving Weekend!


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