If you’re not someone who does the cooking for Thanksgiving, the holiday is associated with warm memories of families gathered around the table, sharing their gratitude while reveling in a delicious meal.
If you are someone who does the cooking, Thanksgiving stirs up memories of panicked grocery shopping in post-apocalyptic, ransacked stores, waking up early to baste a turkey the size of a preschooler, and angrily creating a menu that balances all the delicate needs of your guests, from the vegans to the hard-core carnivores to the carb-averse.
To provide some culinary balm to beleaguered Thanksgiving chefs, The Daily Beast has scoured the Internet and turned to our favorite food bloggers for some of their best Turkey Day recipes, with options for the vegan, gluten-free, and the boozehound loved ones in your life.
Happy Thanksgiving!
Kitchen Konfidence
Brandon Matzek’s Kitchen Konfidence is brimming with gustatory enthusiasm.
Matzek, a San Diego blogger, is so chock full of recipes and sumptuous photos one would think he’s a professional chef. Instead, Matzek is a marketing manager by day, but he’s been running Kitchen Konfidence since 2010.
Desserts are a Kitchen Konfidence specialty, and the bourbon pumpkin pie with pecan crumble included below is proof.
But Matzek also whips up delicious sides, like butternut squash macaroni and cheese, and offers a delicious garlic herb brine for cooking the star of Thanksgiving: the turkey.
Smoked Turkey with Garlic Herb Brine
Garlic-Herb Dry Brine
Ingredients
4 sprigs rosemary, needles removed from stems4 sprigs sage, leaves removed from stems12 sprigs thyme, leaves removed from stems4 cloves garlic, peeled and chopped2 teaspoons fennel seeds1 tablespoon lemon zest1 teaspoon red pepper flake½ cup kosher salt2 tablespoons sugar
Instructions
Place rosemary, sage, thyme, garlic, fennel seeds, lemon zest, and red pepper flakes in a food processor (I used my small one), and pulse until a coarse paste forms. Add kosher salt and sugar, and pulse until well-combined (about 30 seconds to 1 minute).
Dry brine can be prepared up to 2 days in advance, and stored covered in the refrigerator.
The Turkey
Ingredients
1 batch Garlic-Herb Dry Brine1 12-14 pound turkey, neck and giblets removed1 medium onion, quartered1 head of garlic, halved widthwiseA few sprigs of thyme, rosemary and sage
Special equipment: charcoal grill, charcoal, charcoal chimney, hickory wood chips (soaked in water), foil roasting pan, meat thermometer
Instructions
Rub the Garlic-Herb Dry Brine all over the turkey (top, bottom and inside cavity), and chill uncovered in the refrigerator for at least 6 hours (or up to 24 hours).
30 minutes before smoking, take the turkey from the fridge, and rinse all the dry brine off under cold, running water. Pat the turkey dry; stuff the cavity with onion, garlic, and herb sprigs, and set aside.
Prepare a charcoal grill to smoke. Set a foil roasting pan in the middle of the lower rack. Surround the pan with hot charcoal, set the top rack, cover the grill, and preheat to at least 325°F*.
Once the grill is preheated, place a thin layer of soaked wood chips over the hot coals (both sides)**, then set the turkey on the top grill rack so it's completely over the foil pan (this will catch any drippings and avoid flare-ups).
Cover the grill, and smoke the turkey until the internal temperature of breast meat is 160°F, rotating the turkey on the grill grate 180° every hour (this took us about 2¼ hours, but timing can vary). Transfer turkey to a platter and let rest for 15 minutes before carving.
As the turkey cooks, monitor the grill temperature, charcoal level, and the smoke level. Keep the grill temperature around 325°F. If the grill has vents, open them to increase the temperature, and close them to lower the temperature.
Also, add more lit charcoal as needed to keep the temperature stable (we did this once during the 2¼ hours). When the smoke dies down, throw more soaked chips on to the hot coals (we did this 4 times).***
Notes
*During this entire process, you'll want to keep the grill temperature around 325°F, but don't worry if it fluctuates between 300°F and 350°F.
** Our grill grate has sides that swing up, allowing us to easily access the coals/wood chips without moving the bird or the grate. If your grill grate doesn't have this feature, you’ll need to (carefully) lift the grate and bird off the grill to add more charcoal and wood chips.
*** The size of the bird and the temperature/weather outside can affect cooking time and grill temperature.
Butternut Squash Mac and Cheese
Ingredients
For the mac and cheese:
1 pound of dried pasta (I used shells here)Kosher salt4 tablespoons unsalted butter½ onion, finely chopped3 cloves garlic, finely chopped1 tablespoon fresh thyme leaves4 tablespoons flour2 cups milk, at room temperature2 cups (8 ounces) grated aged/sharp cheddar2 (15-ounce) cans of butternut squash (canned pumpkin would work here too!)1 teaspoon Dijon mustard¼ teaspoon grated nutmeg¼ teaspoon ground cayenne pepper¼ teaspoon freshly ground black pepper, plus more to taste
For the breadcrumb topping
2 cups fresh breadcrumbs1½ tablespoons chopped fresh sage1 tablespoon grated Parmesan cheese2 tablespoons melted unsalted butterKosher saltFreshly ground black pepper
For the instructions for this recipe, check out the rest of the steps at Kitchen Konfidence.
Bourbon Pumpkin Pie with Pecan Crumble
Ingredients
For the pie:
1 batch flaky pie crust (recipe for Kitchen Konfidence’s crust here)
1¾ cups pumpkin puree3 large eggs1 cup heavy cream¾ cup packed dark brown sugar2 tablespoons good quality bourbon2 teaspoons ground ginger1½ teaspoons ground cinnamon½ teaspoon fine grain sea salt¼ teaspoon grated nutmegPinch of ground clove
For the crumble:
1/2 cup flour1/2 cup packed dark brown sugar1/3 cup chopped pecans3 tablespoons unsalted butter, softenedPinch of fine grain sea salt
For the instructions for this recipe, check out the rest of the steps at Kitchen Konfidence.
Gluten-Free Girl and the Chef
Shauna James Ahern, the Gluten-Free Girl, was diagnosed with Celiac disease in spring 2005.
Within a month of going gluten-free, she reveled in how much her body improved because of the food she ate--and she decided to document it through writing and photography.
“Being able to eat again...made me see. Food is so beautiful. The vivid oranges of baby carrots, the fuzzy hair on a soft peach, the little white rings on red quinoa in a skillet, the crumbling flakes of dark chocolate on a cutting board—everything attracted my eye,” Ahern wrote on her blog.
Around a year later she met her future husband, Daniel—the chef. They began creating recipes together, which inspired Ahern to write her first book, Gluten-Free Girl: How I Found the Food That Loves Me Back, followed by multiple cookbooks with her husband. The latest is Gluten-Free Girl: American Classics Reinvented.
The pair have made names for themselves with ingenious, delicious substitutes and alternatives that not only work well for gluten-free eaters, but vegetarians and vegans.
Still, their Thanksgiving sides like cranberry chutney, wild rice salad with chanterelles, sour cherries and cashew sour cream, and curried sweet potato au gratin can please any guest.
Ingredients
2 large navel oranges, zested and juiced¼ cup sugarCinnamon stick1 large Granny Smith apple, peeled, cored, and diced1 large Bartlett pear, peeled, cored, and diced½ teaspoon grated nutmeg6 cups cranberries (fresh are best but frozen are fine)
Instructions
Set a large saucepan over medium-high heat. Pour in the orange juice and sugar. Cook, stirring frequently, until the juice comes to a boil and the sugar dissolves.
Add the cinnamon stick, apple, pear, nutmeg, and cranberries to the sugary orange juice. Reduce the heat to low and let the mixture simmer, stirring pretty frequently. (Remember that the sugar means you might burn the chutney. No good.) About 10 minutes in, the cranberries will start to pop and release their juices. (Call the kids over. This part’s cool.) Keep stirring, but a little less frequently now. About 30 minutes in, all the cranberries will have popped and the juiced started to reduce.
Turn off the heat. Add the orange zest. Stir it all together.
Pour the hot chutney into a large, wide bowl or sheet tray lined with parchment paper. Let it cool completely. Put it in an airtight container, ready for the big day.
Feeds 8.
Wild Rice Salad with Chantrelles, Sour Cherries, and Cashew Sour Cream
Wild Rice Salad
Ingredients:
2 cups wild rice1 teaspoon kosher salt4 tablespoons olive oil2 cups chanterelles4 tablespoons fine-diced shallots1/2 cup dried sour cherries4 teaspoons fine-diced tarragon1 cup toasted cashews
Instructions:
Cooking the wild rice: Put the wild rice into a large saucepan and cover with 6 cups hot water. Add the salt and stir. Set the pan over high heat and bring the water to a boil. Reduce the heat until the water stays at a medium-hard boil. Cook the rice, watching to make sure the water does not evaporate, until the rice is tender to the teeth, about 20 minutes. (You can also reduce the heat to low and simmer slowly, about 45 to 50 minutes.) Drain and set aside.
Sautéing the salad. Set a large sauté pan over high heat. Let the pan grow really hot. Add the oil.
When it swirls in the pan, toss in the chanterelles and cook, stirring, for a few moments. Add the shallots and cook them both, stirring. Toss in the tarragon and cook until it releases its fragrance, about 2 minutes. Add the cherries and toasted cashews. Cook for a moment, stirring. Add the wild rice and cook until it is heated.
Serve the salad warm with cashew sour cream (recipe below)
Cashew Sour Cream
Ingredients:
1½ cups raw cashews½ teaspoon salt2 ounces fresh lemon juice (about 1 large lemon)about ¾ cup water
Instructions:
Cover the cashews with water and let them soak overnight.
In the morning, drain the water from the softened cashews. Put them into a food processor, along with the salt and lemon juice. (We liked this lemony. If you want to mask the taste more, use less lemon juice.) Twirl it all up, pouring in the fresh water until the “cream” has reached your desired consistency. Refrigerate it for a few hours to let it thicken even more.
Ingredients
4 cups heavy cream2 tablespoons Madras curry powder¼ teaspoon ground turmeric1 bay leaf2 cloves garlic½ bunch fresh fine-chopped cilantro4 large sweet potatoes2 egg whites2 cups Parmesan½ cup toasted almond pieces1 teaspoon kosher salt and cracked black pepper
Instructions
Preheat the oven to 375°. Butter a 3-quart casserole pan.
Bring the cream, curry powder, turmeric, bay leaf, and garlic to boil in a small saucepan. Set aside and let the flavors steep for ½ hour.
Strain the bay leaf and garlic from the cream. Add the cilantro into the cream.
Peel the sweet potatoes. Slice them ½-inch thick.
Whip the egg whites to stiff peaks. Toss the sweet potatoes into the egg whites, along with the salt and pepper, and mix.
Put a layer of the sweet potatoes in the casserole pan. Sprinkle the layer with Parmesan cheese.
Repeat until you are out of potatoes.
Pour the flavored cream over the potatoes until it is all gone and evenly distributed.
Finish the casserole with the remaining Parmesan cheese and the almonds.
Cover the dish with tin foil.
Bake in the oven until the casserole is golden brown and bubbly, about 30 to 45 minutes.
Serve hot.
Feeds 8 to 10.
Gluten Free Girl and the Chef also offers a vegan version of this dish:
Ingredients
1/2 cup canola oil1/2 cup Ahern All-Purpose flour mix4 cups soy milk2 tablespoons Madras curry powder¼ teaspoon ground turmeric1 bay leaf2 cloves garlic½ bunch fresh fine-chopped cilantro4 large sweet potatoes½ cup toasted almond pieces1 teaspoon kosher salt and cracked black pepper
Instructions
Preheat the oven to 375°. Oil a 3-quart casserole pan.
Heat the canola oil in a sauté pan over medium-high heat. Pour in the flour mix and stir vigorously until the flour forms a ball. Cook until you have a thick paste, which is called a roux, about another 2 minutes.
Take the pan off the heat and set it on the back burner.
Set a saucepan over medium-high heat. Pour in the soy milk. Add the curry powder, turmeric, bay leaf, and garlic to the soy milk. Once the milk has turned hot and begins to boil lightly, add a bit of the roux (about 2 tablespoons) at a time. Whisk the roux into the milk and let the milk simmer for a few minutes.
Repeat this process, 2 tablespoons at a time, until you have reached your desired consistency. (We used all the roux to create a sauce with the consistency of thick, heavy cream.) You just made a vegan Béchamel.
Strain the Béchamel of the bay leaf and garlic. Add the cilantro.
Peel the sweet potatoes. Slice them ½-inch thick. Layer the sweet potatoes in the casserole pan until you have used all the slices. Pour the Béchamel over the sweet potato slices. Toss the sweet potatoes with a spoon to make sure the Béchamel is coating all the sweet potato slices.
Finish the casserole with the almonds.
Cover the dish with tin foil.
Bake in the oven until the casserole is golden brown and bubbly, about 30 to 45 minutes.
Serve hot.
Feeds 8 to 10.
Big Girls Small Kitchen
Big Girls Small Kitchen earned accolades for tackling a problem nearly all young urbanites with a cooking addiction face: How does one create culinary meals in an itty-bitty apartment kitchen?
Billing itself as a “guide to quarter-life cooking,” Big Girls Small Kitchen began as the brainchild of friends Cara Eisenpress and Phoebe Lapine in 2008 as they navigated post-college life in New York City.
They released In the Small Kitchen: 100 Recipes From Our Year of Cooking in the Real World in 2011.
Today, Eisenpress manages the site on her own while also working as a food journalist. Big Girls Small Kitchen offers recipes for confined cooking of every type, but we especially love its recipe for a day-after Thanksgiving brunch.
If eating pumpkin pie for breakfast is too crass for you (not that it should be), try pumpkin pancakes with honey-nutmeg better.
Pumpkin Pancakes with Honey-Nutmeg Butter
Pumpkin Pancakes
Ingredients:
1 cup flour1 tablespoon baking powder¼ teaspoon salt¼ teaspoon cinnamon⅛ teaspoon nutmeg2 tablespoons brown sugar⅓ cup pumpkin puree1 egg1 cup milk½ teaspoon vanilla2 tablespoons butter, melted and cooled
Instructions:
Combine the flour, baking powder, salt, cinnamon, nutmeg, and brown sugar in a medium bowl.
In a separate small bowl, combine the pumpkin and the egg and whisk to combine. Add the milk, vanilla, and cooled melted butter, and whisk again to make a smooth mixture.
Pour the wet ingredients over the dry ingredients and fold until they are only just combined–a few lumps remaining are fine.
Heat a cast iron skillet or frying pan over medium-low heat for 3 minutes. Using about ¼ cup of batter for each, cook the pancakes until golden brown, flipping once, about 2-3 minutes per side.
Remove to a plate and serve immediately with Honey-Nutmeg Butter (recipe below) and maple syrup.
Serves 2.
Honey-Nutmeg ButterMakes ½ cup
Ingredients:
1 stick butter, softened2 tablespoons honey¼ teaspoon nutmegpinch of cinnamonpinch of salt (if using unsalted butter)
Instructions:
Cream the butter with the honey, nutmeg, and cinnamon until slightly fluffy and even. Scrape into a small bowl and refrigerate until about 30 minutes before you’re ready to use. Then, let it soften slightly.
Not only does Kitchen Konfidence show you how to create a Thanksgiving feast, it provides delectable recipes for recycling your leftovers.
Put your sides to good use and fuel up for Black Friday shopping with a post-Thanksgiving brunch dish, like Stuffing Baked Eggs.
Ingredients:
Non-stick cooking sprayAbout 4 cups leftover stuffingChicken stock, if stuffing is on the dry side6 eggsFreshly grated Parmesan cheeseKosher saltFreshly ground black pepperChopped parsley
For the instructions for this recipe, check out the rest of the steps at Kitchen Konfidence.