Thanksgiving Recipes
Favorite Thanksgiving recipes and a day-after-Thanksgiving dish from Chef David Burke and Executive Chef Phil Deffina of David Burke Fromagerie
Cranberry-Pineapple Compote
Ingredients
4 cups fresh orange juice
¾ cup fresh lime juice
½ cup sugar
2 cups honey
1 tsp. freshly grated
orange zest
1 tsp. freshly grated
lemon zest
1 sprig fresh rosemary
12 oz. fresh cranberries,
thoroughly washed
4 cups finely diced fresh
pineapple
Preparation:
In a large, heavy-duty saucepan over medium-high heat, combine the orange juice and lime juice. Add the sugar and honey and stir until dissolved. Add the orange zest, lemon zest and rosemary sprig and bring the mixture to a boil. Lower the heat and simmer, stirring occasionally, until the mixture is thick and syruplike, about 30 minutes. Add the cranberries and pineapple and raise the heat. Again, bring to a boil, then reduce the heat and simmer until the mixture returns to a syrup-like consistency, about 20 minutes. Remove the syrup from the heat, transfer it to a nonreactive container and allow to cool to room temperature.
The compote can be stored, covered and refrigerated, for 1 week.
Corn Bread and Sausage Stuffing
Ingredients
2 lbs. sweet or hot (or mixed)
Italian sausage
½ cup diced onion
½ cup diced celery
1 clove garlic, peeled and minced
¾ tsp. minced fresh rosemary
¾ tsp. minced fresh sage
¾ tsp. minced fresh thyme
2 cups (½-inch) fresh white bread
cubes
2 cups fresh corn bread crumbs
Coarse salt and freshly
ground black pepper
Preparation:
Line a platter with a triple layer of paper towels. Set aside. Remove the sausage from the casing and break apart in a large sauté pan. Place the meat over medium heat and cook it, stirring frequently, until the sausage is almost cooked, about 12 minutes. Using a slotted spoon, transfer the sausage to the paper towel-lined platter and allow the excess fat to drain off. Place the onion, celery and garlic in the same sauté pan over medium heat and sauté just until the vegetables are translucent but have not taken on any color, about 4 minutes. Stir in the rosemary, sage and thyme and remove the mixture from the heat. In a large mixing bowl, combine the bread cubes and corn bread crumbs. Scrape the onion mixture into the bowl. Add the reserved sausage and stir well to combine. If desired, season with additional salt and pepper, to taste.
Sweet Potato and Vanilla Puree
Ingredients
2 lbs. sweet potatoes,
peeled and cubed
1 vanilla bean
½ cup unsalted butter,
softened
½ cup milk
Coarse salt and fresh
ground white pepper
Preparation:
Heat the oven to 350° F. Place the sweet potatoes in a medium saucepan. Add cold, salted water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Lower the heat and simmer the potatoes until they are tender when pierced with the point of a sharp knife, about 15 minutes. Drain well. Transfer the potatoes in a single layer to a nonstick baking sheet. Place the sweet potatoes in the oven just until their exterior is quite dry, about 5 minutes. Transfer the potatoes to the bowl of a food processor fitted with the metal blade. Split the vanilla bean lengthwise and, using the edge of a paring knife, scrape the seeds into the sweet potatoes. Add the butter and milk and pulse until smooth. Season with salt and pepper to taste. Transfer the puree to the top half of a double boiler set over very hot water. Cover and keep warm until ready to serve.
Sweet Potato-Turkey Chowder
(Second-Day Dish)
Ingredients
2 oz. breakfast
sausage meat
½ cup finely diced sweet
potatoes
¹/³ cup finely diced
onions
¼ cup finely diced
carrots
¼ cup finely diced celery
1½ cups sweet potato
and vanilla puree (recipe
above)
¹/³ cup chopped cooked
turkey meat
3 cups turkey stock or
chicken stock
Coarse salt and freshly
ground black pepper
Preparation:
Place the sausage meat in a large, heavy-duty saucepan over medium heat. Cook, stirring frequently, until the fat has been rendered out of the meat, about 5 minutes. Drain off the excess fat. Add the diced sweet potatoes, onions, carrots and celery and sauté until the onions are translucent, about 4 minutes. Stir in the puree and turkey. When the mixture is blended, add the stock and bring it to a simmer. Cook, stirring occasionally, until the mixture is chowder-like in consistency, about 15 minutes. Taste and adjust the seasonings as necessary.
Related Read: 8 Ways to Cook a Thanksgiving Turkey
