Every Thanksgiving our team likes to swap recipes we bring to our own family tables, and it has become a fun little tradition to share a few of those favorites with you too. These recipes help us slow down, connect, and enjoy good company; we hope they add a little warmth to your holiday as well!
‘Ol No. 7 Yams: Paula Deen
– Ryan Kosakura
Ingredients
- 1 long strip orange peel, sliced
1/3 cup bourbon
1/4 teaspoon freshly grated nutmeg
1 (3–4 inch) cinnamon stick
4 tablespoons butter
1 cup brown sugar
3 cups water
4 large sweet potatoes
Directions
Wash and dry sweet potatoes. Bake at 400°F for 1 hour, until soft to the touch.
Remove from oven, let cool slightly, then remove skins.
Reduce oven temperature to 350°F.
While potatoes bake, combine remaining ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 30–45 minutes, until syrup thickens slightly.
Slice potatoes into 1/2-inch rounds, place in a medium casserole dish, and pour syrup over them.
Bake for 30 minutes.
Tip: To speed things up, bake the potatoes the night before, leave the skins on, and refrigerate until ready to use.
Apple Butternut Squash Soup
– Kelly Gillette
(Make ahead and freeze to save time!)
Serves 8
Ingredients
6 tbsp (3 oz / 90 g) unsalted butter
1 1/2 lb (750 g) apples (about 4 large), peeled, cored, chopped
2 yellow onions, chopped
Leaves from 10 fresh thyme sprigs
1 butternut squash (1 1/4 lb / 625 g), halved, seeded, peeled, cut into 1-inch (2.5 cm) chunks
6 cups (48 fl oz / 1.5 L) chicken stock
Salt and freshly ground black pepper, to taste
Optional garnish: crème fraîche, salted pepitas, finely diced chives
Directions
In a large deep saucepan or 4-quart stockpot over medium-low heat, melt the butter.
Add apples, onions, and thyme. Cook, stirring often, until soft and golden brown — about 15 minutes.
Add squash and stir until fragrant, about 2 minutes.
Pour in stock, raise heat to high, bring to a boil, then reduce to low. Simmer until squash and apples are very soft — about 25 minutes.
Remove from heat and let cool slightly.
Purée in batches in a blender or use an immersion blender until smooth.
Return soup to a clean saucepan over medium-low heat. Season generously with salt and pepper.
Heat to serving temperature.
Ladle into warm bowls and garnish as desired.
Sunset Artichoke Parmesan Sourdough Stuffing
– Kristin Mendelson
Time: 1 1/2 hours.
A Sunset Magazine classic from reader Leslie Jo Parsons of Sutter Creek, California.
Ingredients
1 lb mushrooms, rinsed, ends trimmed, sliced
1 tbsp butter
2 onions (3/4 lb total), chopped
1 cup chopped celery
2 tbsp minced garlic
About 2 cups reduced-sodium chicken broth
1 loaf (1 lb) sourdough bread, cut into 1/2-inch cubes
2 jars (6 oz each) marinated artichoke hearts, drained, chopped
1 cup freshly grated Parmesan cheese
1 1/2 tsp poultry seasoning
1 1/2 tbsp minced fresh rosemary (or 3/4 tsp dried rosemary)
Salt and freshly ground black pepper
1 large egg
How to Make It
In a 12-inch frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until lightly browned — about 15 minutes. Transfer to a large bowl.
Add a splash of broth to the pan to deglaze and pour into the bowl.
Add 2 cups broth, bread cubes, artichoke hearts, Parmesan, poultry seasoning, and rosemary. Mix well.
Season with salt and pepper.
Make a well in the stuffing, add the egg, beat with a fork, and incorporate.
Preheat oven to 325°–350°F (follow turkey temperature).
Transfer stuffing to a shallow 3-qt (9×13 in) casserole.
Cover with foil for moist stuffing.
Leave uncovered for a crusty top.
Bake until hot and at least 150°F in the center, about 50 minutes.
Make Ahead
Prepare up to 1 day ahead. Cover and refrigerate. Allow 1 hour to bake.
Note on Oven Temperature
Turkeys 10–13 lb: 350°F
Turkeys 14 lb and over: 325°F