Friendsgiving Recipes

Ingredients

• 1/2 pound bulk Italian sausage
• 1/2 stick butter (4 tablespoons)
• 1 onion, chopped
• 2 celery ribs, chopped
• 2 1/2 cups chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups plain dry bread cubes or unseasoned stuffing croutons

Instructions

1. Preheat the oven to 350°F. Butter a 2-quart baking dish.
2. In a large pan over medium heat, brown the sausage, breaking it into small pieces as it cooks. Drain the grease.
3. Add the butter, onion, and celery. Sauté for about 5 minutes, until the onion softens.
4. Stir in the broth, thyme, sage, salt, and pepper. Bring to a simmer.
5. Place the bread cubes in a large mixing bowl. Pour the hot broth mixture over them and mix well.
6. Transfer to the prepared baking dish. Bake for 40 minutes, until the top is golden brown.

Ingredients

Brussels sprouts

• 2 pounds fresh Brussels sprouts
• 4 tablespoons olive oil
• 1 teaspoon kosher salt
• 24 turns freshly cracked black pepper

Maple cider vinaigrette and finish

• 2 tablespoons pure maple syrup
• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 1/8 teaspoon kosher salt
• 1 teaspoon whole-grain mustard (optional)
• 3 tablespoons chopped flat-leaf parsley
• 3 tablespoons pomegranate seeds (optional)
• Extra parsley or pomegranate seeds, for garnish (optional; quantity not specified)

Instructions

1. Preheat the oven to 425°F.
2. Trim the stem ends and halve the Brussels sprouts. Reserve any leaves that fall off; they become especially crisp. Dry the sprouts thoroughly.
3. Toss the sprouts and loose leaves with the olive oil, salt, and pepper. Spread evenly on a rimmed baking sheet without crowding.
4. Roast for 20–25 minutes, stirring halfway through, until tender inside and crisp outside.
5. Meanwhile, whisk together the maple syrup, vinegar, olive oil, salt, and mustard, if using.
6. Transfer the hot sprouts to a serving bowl. Whisk the vinaigrette again, then toss with the sprouts, parsley, and pomegranate seeds, if using.
7. Taste and adjust the seasoning. Garnish with extra parsley or pomegranate seeds, if desired. Serve warm.

Ingredients

Topping and salad

• 1/4 cup raw pecans
• 2 tablespoons pumpkin seeds
• 3 tablespoons maple syrup
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• Flaky sea salt, to taste
• 3 ounces thinly sliced prosciutto
• 6 cups arugula or shredded kale
• 2 Honeycrisp apples, thinly sliced
• 1 avocado, diced
• Arils from 1 pomegranate
• 1/2 cup crumbled feta cheese

Apple vinaigrette

• 1/3 cup extra-virgin olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon apple butter (optional)
• 2 teaspoons honey or maple syrup
• 1 tablespoon fresh thyme leaves
• 2 teaspoons chopped fresh sage
• Kosher salt and black pepper, to taste

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Toss the pecans, pumpkin seeds, maple syrup, cayenne, and cinnamon on the prepared sheet. Arrange in a single layer. Lay the prosciutto flat around the nuts.
3. Bake for 10–15 minutes, until the nuts are toasted and the prosciutto is crisp. Watch both closely. Sprinkle the nuts with flaky sea salt.
4. In a large salad bowl, combine the arugula or kale, apples, avocado, and pomegranate arils.
5. Combine all vinaigrette ingredients in a jar with a lid. Shake well, taste, and adjust the seasoning.
6. Toss the salad with the vinaigrette. Top with the toasted nuts, prosciutto, and feta. Serve.

Ingredients

• 1 1/4 pounds parsnips, peeled and chopped
• 1 cup milk
• Kosher salt, to taste
• 2 tablespoons unsalted butter
• Freshly ground black pepper, to taste

Instructions

1. Combine the parsnips, milk, and a large pinch of salt in a medium saucepan.
2. Cover and bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until tender, about 20 minutes.
3. Transfer the mixture to a blender or food processor. Add the butter and purée.
4. Season with salt and pepper.

Ingredients

• 1 batch cornbread, cut into 1-inch cubes (about 5 cups)
• 1 tablespoon unsalted butter
• 1 large onion, chopped
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 1/2 cup dried cranberries
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• 4 fresh sage leaves, chopped
• 1 tablespoon fresh thyme
• 2 eggs
• 1/2 cup vegetable stock

Instructions

1. Preheat the oven to 300°F. Spread the cubed cornbread on a foil-lined baking sheet.
2. Toast for 15–20 minutes, until slightly firm and no longer moist.
3. While the cornbread toasts, melt the butter in a large skillet over medium heat.
4. Add the onion, celery, garlic, and cranberries. Season with salt and pepper. Cook, stirring frequently, for 6–8 minutes, until soft.
5. Stir in the sage and thyme. Cook until fragrant, about 1 minute, then remove from the heat.
6. Increase the oven temperature to 375°F.
7. Whisk the eggs and vegetable stock together in a small bowl.
8. Combine the toasted cornbread and cooked vegetables in a large bowl. Pour the egg-stock mixture over them and toss gently to coat.
9. Transfer to a 9 × 13-inch baking dish. Bake for 20–25 minutes, until toasted on top and hot throughout.

Ingredients

• 1 cup fresh blueberries
• 1 cup fresh orange juice
• 8 ounces fresh cranberries
• 1 tablespoon orange zest
• 3/4 cup sugar
• 1 teaspoon vanilla

Instructions

1. Combine all ingredients in a medium saucepan over medium heat.
2. Cook for about 15 minutes, until the sugar dissolves and the berries soften.
3. Remove from the heat. Cover and chill.

Ingredients

• Drippings from 1 roasted turkey
• 24 ounces reduced-sodium chicken broth
• 8 ounces red wine
• 1/3 cup all-purpose flour
• 1 tablespoon fresh herbs, such as oregano, thyme, or rosemary
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Remove the turkey from the roasting pan and set it aside to rest. Leave the drippings in the pan.
2. Place the roasting pan over medium heat. Add the broth and wine. Whisk, scraping the bottom to loosen the browned bits.
3. Cook for 2–3 minutes to reduce the mixture slightly.
4. Transfer the liquid to a fat separator. Let it stand for 5 minutes.
5. Return 2/3–3/4 cup of the separated fat to the roasting pan. Discard any remaining fat. Place the pan over medium-high heat.
6. Add the flour and whisk continuously for 2–3 minutes, until the mixture starts to thicken and becomes smooth.
7. Gradually add the separated liquid back to the pan, whisking until smooth and the desired consistency is reached, about 5–6 minutes.
8. Whisk in the herbs. Season with salt and pepper.

Ingredients

• 4 pounds russet or Yukon Gold potatoes
• 3 garlic cloves (optional)
• 1/3 cup melted salted butter
• 1 cup milk or cream
• Salt, to taste
• Black pepper, to taste

Instructions

1. Peel and quarter the potatoes. Place them in a pot of cold salted water.
2. Add the garlic cloves, if using. Bring to a boil and cook uncovered for about 15 minutes, until fork-tender. Drain well.
3. Warm the milk or cream on the stovetop or in the microwave.
4. Add the melted butter to the potatoes and begin mashing.
5. Add the warm milk or cream a little at a time, using a potato masher until the desired consistency is reached.
6. Season with salt and pepper. Serve hot.