Thanksgiving Recipes
Turning Up the Volume on Thanksgiving Dinner
This year, let’s shake things up and give your Thanksgiving dinner a fresh twist with some of Chef Mary Nguyen's favorite recipes that mix comforting classics with bold new flavors. Think juicy, melt-in-your-mouth meats and sides that are packed with flavor—total game-changers that’ll make your Thanksgiving spread anything but boring.
Pickle-Brined Turkey
Yield: 8 servings | Prep Time: 8 hrs | Total Time: 12 hrs
Ingredients
1 (12-lb.) turkey, giblets removed
4 c. pickle juice
1 c. kosher salt
1 c. sugar
12 bay leaves
1/2 cup black peppercorns
2 lemons, halved
1 head garlic
1 onion, cut into wedges
1 bunch fresh dill
1/2 c. (1 stick) melted butter
1 tsp. Old Bay seasoning
Pickle chips, for serving
Directions
1. In a large pot, combine pickle juice with 6 cups of water. Stir in the salt, sugar, bay leaves, and peppercorns. Heat over medium heat until the salt and sugar are fully dissolved. Add the turkey, cover with plastic wrap, and refrigerate overnight.
2. Preheat oven to 350° with rack positioned in lower third.
3. Remove turkey from brine and rinse under cold water; pat dry with paper towels. Generously Serving it on a bed of pickles is optional—but honestly, why would you want it any other way?! season turkey cavity with salt and pepper and stuff with lemons, garlic, onion, and dill.
4. In a small bowl, whisk together melted butter and Old Bay. Brush all over outside of turkey and season with salt and pepper.
5. Tie legs together with kitchen twine and tuck wing tips under body. Place turkey breast-side up on a roasting rack set inside a large roasting pan.
6. Bake turkey, basting every 45 minutes with pan juices, until the meat at the thigh registers 165°, 3 to 4 hours.
7. Let rest for 20 minutes before slicing. Serve over pickle chips.
8. Serving on a bed of pickles is OPTIONAL, but why would you choose another way?!
Roast Duck with Orange and Ginger
Yield: 4 servings | Prep Time: 3½ hours, plus overnight seasoning
Ingredients
For the Duck
1 (5- to 6-pound) Pekin (Long Island) duck
3 tablespoons kosher salt
1 tablespoon 5-spice powder
1 large orange, zested and cut into 6 wedges
1 tablespoon grated ginger
1 tablespoon grated garlic
For the Glaze
2 cups orange juice
1 tablespoons honey
2 tablespoons Demerara sugar
2 tablespoons soy sauce
12-inch piece of ginger, thickly sliced
3 star anise
Directions
1. Prep the Duck: Rinse the duck and pat it dry. Remove the neck and giblets, setting them aside for another use. Trim any excess fat from the cavity and tail area, and snip off loose neck skin. Using a sharp paring knife, prick the duck’s skin all over, being careful not to pierce the meat.
2. Season the Duck: Mix the salt and five-spice powder. Season the inside of the duck with about 1 tablespoon of the mixture, using the rest to generously coat the outside (you may have some left over). In a small bowl, combine the orange zest, grated ginger, and garlic, then spread this mixture inside the duck’s cavity. Stuff the cavity with orange wedges, tie the legs together, and secure the neck flap with a skewer or toothpicks. Place the duck breast-side up on a rack in a roasting pan and refrigerate overnight, uncovered.
3. For the Glaze: Preheat the oven to 350°F. While the oven heats, bring the duck to room temperature. For the glaze, simmer orange juice, honey, sugar, and soy sauce. Add sliced ginger and star anise, and reduce until the mixture is a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
4. Roast the duck for 2 hours, draining the fat and turning it over every 30 minutes. Brush on the glaze and continue roasting for another 30 minutes (total roasting time is 2½ hours). If the glaze darkens too much, tent the duck loosely with foil. The duck is done when the thickest part of the leg reaches 165°F. Brush the duck with glaze once more, keep warm, and let it rest for 20 minutes. Use poultry shears to cut the duck into quarters (removing the backbone first), or carve traditionally by removing the legs and slicing the breast. Serve with mashed butternut squash if desired.
Lobster Risotto
Yield: 4 servings | Prep Time: 20 min | Cook Time: 2 hr 20 min
Ingredients
1 (3 to 5-pound) live lobster
1 white onion, chopped fine, plus 1 white onion, finely chopped
7 garlic cloves, minced
Olive oil, for sauteing
3 cups white wine
2 quarts heavy whipping cream
2 cups arborio rice
2 tablespoons salt
1 tablespoon pepper
Chopped parsley leaves, for garnish
Directions
1. Cut the lobster by piercing the middle of the head and slicing through to the tail. Clean the inside thoroughly.
2. In a large pan, sauté 1 onion and the garlic in olive oil for 2 to 3 minutes.
3. Add the lobster halves and cook for 2 to 3 minutes, or until the shells turn light red. Remove the lobster from the pan.
4. Pull the meat out of the shell, roughly chop it, and place it in the refrigerator.
5. Return the shells to the pan. Deglaze the pan with 2 1/2 cups of white wine.
6. Add the cream and cook uncovered until the cream reduces to about 3 cups and turns a light red/orange color, approximately 1 hour and 30 minutes. Remove the shells and set the pan aside until the risotto is ready.
7. In a separate saucepan, sauté the remaining onion in olive oil for 3 minutes, or until translucent.
8. Add the arborio rice and stir for 1 minute.
9. Deglaze with the remaining 1/2 cup of white wine and cook until the wine is almost completely absorbed.
10. Pour in enough water to just cover the rice and cook until al dente, about 15 minutes.
11. Add the cooked rice to the lobster cream sauce and cook for 15 minutes, or until the risotto is creamy and tender. Season with salt and pepper.
12. To serve, spoon the desired amount of risotto onto plates, place the reserved lobster meat on top, and garnish with parsley.
Braised Short Ribs with 40 Cloves of Garlic
Yields: 4 | Prep Time: 30 min | Total Time: 4 hrs 15 min
Ingredients
1 Tbsp. extra-virgin olive oil
8 pieces bone-in short ribs (4 to 5 lb. total)
Kosher salt
Freshly ground black pepper
3 heads garlic, halved crosswise, one clove reserved
1 yellow onion, halved and thinly sliced
4 carrots, cut into 2" pieces
4 stalks celery, cut into 2" pieces, plus leaves for garnish
1/4 c. tomato paste
2 dried bay leaves
1 28-oz. can whole peeled tomatoes
2 c. beef broth
1 c. red wine
1 Tbsp. lemon juice
1 tsp. lemon zest
Directions
Preheat the to to 300°F.
Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper.
Sear the short ribs in the pot in batches if necessary, cooking until deeply browned on all sides, about 2 minutes per side. Transfer the ribs to a plate.
Discard all but 2 tablespoons of fat from the pot. Add the garlic, cut-sides down, and cook without stirring until golden, about 1 minute.
Add the onion, carrots, and celery, seasoning with salt and pepper. Cook, stirring frequently, until the vegetables begin to soften, about 5 minutes.
Stir in the tomato paste and bay leaves, cooking until the mixture darkens around the edges, about 2 minutes.
Add the canned tomatoes with their juices, breaking them up with your hands as you add them. Stir to combine.
Pour in the broth and wine, bringing the mixture to a boil.
Nestle the short ribs among the vegetables in the pot. Cover and transfer the pot to the oven.
Bake for 3 to 3½ hours, stirring and flipping the ribs halfway through, until the meat is very tender. The short ribs can be made up to 3 days ahead; reheat over medium heat before serving.
Just before serving, finely chop the remaining garlic clove and celery leaves, and place them in a small bowl. Add lemon juice and zest, season with salt and pepper, and toss to combine.
Serve the short ribs and vegetables topped with the celery mixture.
If you’re swamped with holiday festivities and don’t have time to tackle all these sides, no worries—you can just order them from Olive & Finch and take one thing off your plate (literally!). So go ahead, have some fun with it, and make this Thanksgiving a little different and a whole lot tastier!
Quinoa Stuffed Butternut Squash with Cranberries and Kale
Yield: 4 servings | Prep: 10 minutes mins | Cook: 1 hour hr | Total: 1 hour hr 10 minutes mins
Ingredients
2 medium butternut squash about 2 1/2 pounds each
2 teaspoons olive oil divided
¾ cup tri color quinoa
1 ½ cups low sodium vegetable broth or chicken broth
1 bunch kale stems removed and chopped (about 6 lightly packed cups)
2 cloves garlic minced
1 teaspoon dried oregano
½ teaspoon kosher salt plus additional for roasting squash
½ teaspoon black pepper plus additional for roasting squash
1 can low sodium chickpeas (15 ounces), rinsed and drained
Zest of 1 orange plus 1 tablespoon fresh orange juice
⅓ cup reduced sugar dried cranberries
Grated Parmesan cheese or crumbled feta cheese, optional
Directions
1. Preheat the oven to 425°F and place a rack in the center. Halve the butternut squash, scoop out the seeds, and arrange the halves on a baking tray, cut sides up. Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Bake for 45-55 minutes, until the squash is fork-tender. Remove from the oven and let cool. Reduce the oven temperature to 375°F.
2. While the squash is baking, place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork and set aside.
3. In a large skillet, heat the remaining 1 teaspoon of olive oil over medium heat. Add the kale and cook until wilted, about 4 minutes. Reduce the heat to medium-low, then add the garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook for an additional 30 seconds until fragrant. Stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cranberries.
4. Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Reserve the flesh for another use, or mix it in with the filling if you prefer a more stuffed squash.
5. Stuff the kale quinoa filling into the squash halves and return them to the oven. Bake at 375°F for about 10 minutes, until heated through. Sprinkle with cheese and serve warm.
Polenta with Wild Mushrooms
Yield: 4 to 6 servings | Total Time: 30 minutes
Ingredients
1 cup quick-cooking polenta
4 cups low-sodium chicken stock or broth
1 cup grated Parmigiano Reggiano
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 pound assorted cultivated wild mushrooms (portobello, cremini, shiitake, chanterelle, etc.), washed, trimmed and sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dried
Directions
Prepare the Polenta:
1. In a small bowl, stir the polenta into 1 cup of stock until well combined.
2. Bring the remaining stock to a boil in a pot, then reduce the heat to a simmer.
3. Slowly add the polenta mixture to the simmering stock, stirring continuously.
4. Cook, stirring, until the mixture thickens, about 2-3 minutes.
5. Stir in the cheese and season with salt and pepper. Keep warm.
Cook the Mushrooms:
1. Heat the oil in a nonstick pan over high heat until very hot.
2. Reduce the heat to medium-high, then add the mushrooms and thyme.
3. Sauté the mushrooms until they release their juices and the liquid begins to evaporate, about 5-6 minutes.
4. Season with salt and pepper.
Serve: Spoon the mushrooms over the warm polenta and serve immediately.
Make Ahead Tip:
Prepare the polenta and mushrooms in advance and refrigerate them separately.
To reheat, preheat the oven to 350°F. Warm the polenta in the oven for about 30 minutes, or until heated through. Reheat the mushrooms in a covered pan over low heat. Once warmed, spoon the mushrooms over the polenta and serve.
Fennel Salad
Yield: 2 - 4 serving(s)| Prep Time: 15 mins | Total Time: 25 mins
Ingredients
3 Tbsp. extra-virgin olive oil
2 Tbsp. lemon juice
1/2 medium shallot, minced
1 tsp. za'atar or dried oregano
Kosher salt
Freshly ground black pepper
2 medium bulbs fennel, halved and thinly sliced, reserving some fronds
1 medium grapefruit, cut into segments or peeled and cut into rounds
1/3 c. (about 15) Kalamata olives, pitted and roughly chopped or torn
2 oz. goat cheese, crumbled
2 Tbsp. toasted pine nuts
Directions
1. In a large bowl, whisk together the olive oil, lemon juice, shallot, and za’atar or oregano. Season with salt and pepper.
2. Add the fennel to the bowl and toss to coat it with the dressing. Season to taste with salt and pepper, then top with grapefruit, olives, goat cheese, and pine nuts. Garnish with fennel fronds and serve.
Miso Glazed Carrots
Yield: 3-4 side dish portions | Prep time: 20 minutes | Cook time: 40 minutes
Ingredients
1 pound young carrots, peeled & halved
1/2 cup scallions, chopped
1/3 cup red miso paste
1/4 cup vegetable oil
3 tablespoons butter
1 garlic clove, minced
1 1/2 tablespoons dark brown sugar
1 teaspoon grated fresh ginger
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Directions
1. Preheat the oven to 400°F.
2. In a small bowl, mix together the miso, garlic, ginger, and dark brown sugar. Set aside.
3. Heat a large oven-safe skillet (preferably cast iron) over medium-high heat and add the vegetable oil. Sauté the carrots for about 8 minutes, stirring often.
4. When the carrots have about 4 minutes left, melt the butter in a small saucepan over medium heat. Allow the butter to bubble and brown. Once the bubbles subside and the butter turns a nutty brown, reduce the heat to low. Stir or swirl the pan to keep the butter moving while it browns, then turn off the heat. Add the miso mixture and stir until combined.
5. Pour the miso brown butter mixture over the sautéed carrots in the skillet, using tongs to coat evenly. Add ¼ cup of scallions and stir again.
6. Transfer the skillet to the oven and roast for 20-25 minutes, tossing the carrots once about halfway through (around 10 minutes), until the miso mixture is sticky and caramelized.
7. Remove from the oven and let rest for 5-10 minutes. Serve topped with additional fresh scallions.
Chili Oil Smashed Potatoes
Yield: 4 serving(s) | Prep Time: 5 mins |Total Time:1 hr
This spicy twist on crispy smashed potatoes brings an amazing crunch without frying.
Ingredients
1 lb. baby potatoes
Kosher salt
1 Tbsp. extra-virgin olive oil
2 Tbsp. chili crisp oil, plus more for serving
Sliced scallions, for garnish
Directions
1. Preheat the oven to 450°F. Bring a large pot of water to a boil, add the potatoes and 2 teaspoons of salt, and cook until fork-tender, about 15 minutes. Drain and let cool until you can handle them.
2. Pat the potatoes dry with paper towels and place them in a large bowl. Toss with olive oil and 3/4 teaspoon salt. Spread the potatoes on a large rimmed baking sheet and smash them to about 1/4-inch thick using a glass or measuring cup.
3. Roast for 20 minutes, then remove from the oven and brush the tops with chili oil. Continue roasting until crispy, about 5 more minutes.
4. Transfer the potatoes to a platter, garnish with scallions, and serve with extra chili oil on the side.
Pumpkin Pie Cheesecake
Prep Time: 20 minutes | Cook Time: 2.5 hrs plus 13 hours to set |Yield: one 9-inch pie
For the best spicy ginger flavor, use Trader Joe’s Triple Ginger Gingersnaps, which contain fresh, ground, and crystallized ginger; if unavailable, opt for another crispy gingersnap like Stauffer’s.
Ingredients
For the gingersnap crust:
14 ounces crispy gingersnap cookies (see Recipe Notes)
1 tablespoon brown sugar
½ cup unsalted butter, melted
For the pumpkin cheesecake
32 ounces cream cheese (four 8-ounce bricks), at room temperature
¼ cup sour cream, at room temperature
2 ½ cups granulated sugar
one 15-ounce can pumpkin puree
6 large eggs at room temperature, lightly beaten
1 heaping tablespoon pumpkin pie spice (I love Penzey’s!)
1 tablespoon pure vanilla extract
for serving, as desired: freshly whipped cream, freshly grated nutmeg, salted caramel
Directions
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and wrap the base with foil to prevent leaks.
2. Make the Crust: Crush gingersnap cookies into fine crumbs using a food processor or by placing them in a resealable bag and crushing with a rolling pin (about 2 ½ cups of crumbs). Mix crumbs with brown sugar, melted butter, and a pinch of salt until combined. Press the mixture into the prepared pan, forming an even layer up the sides. Bake for 12-15 minutes until golden and fragrant. Remove from oven, let cool, and reduce oven temperature to 325°F.
3. Make the Filling: While the crust cools, beat cream cheese, sour cream, and sugar in a stand mixer on medium speed until smooth (about 2 minutes). Add pumpkin puree and mix until combined. Reduce speed to low, then add beaten eggs, vanilla, and pumpkin spice, mixing until just combined.
4. Assemble: Pour the pumpkin cheesecake filling over the cooled crust, filling to the top of the pan. Gently tap the pan on the counter to release air bubbles.
5. Water Bath: Place a roasting pan on the oven’s middle rack and set the cheesecake in the center. Carefully pour boiling water into the roasting pan, halfway up the sides of the springform pan (avoid going above the foil).
6. Bake: Bake at 325°F for 1 hour and 45 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake sit inside for 1 hour. Remove from the water bath, cover, and refrigerate for 8-12 hours to set.
7. Serve: Run a knife around the edge of the pan before releasing it. Slice into 8-12 pieces and top with whipped cream, nutmeg, and salted caramel if desired.
Maple Pecan Tart Recipe
Ingredients
1 pie dough round
2 1/2 cups pecan halves
3 large eggs
3/4 cup maple syrup
3/4 cup light brown sugar
1/2 teaspoon kosher salt
1/3 cup butter, melted
1 teaspoon maple extract
Optional garnish – whipped cream or ice cream
Directions
1. Preheat the oven to 350°F and lightly coat a 9-inch tart pan with nonstick spray. Set aside.
2. Roll out the pie dough into an 11-inch circle and fit it into the prepared tart pan, folding the edges inward to leave about 1/4-inch above the pan's edge. Refrigerate the crust while you prepare the filling.
3. Coarsely chop 1 cup of the pecans and set aside.
4. In a medium bowl, whisk together the eggs, maple syrup, light brown sugar, salt, melted butter, and maple extract until well combined. Stir in the chopped pecans, then pour the mixture into the chilled tart crust.
5. Arrange the remaining pecan halves evenly on top of the filling.
6. Place the tart pan on a rimmed baking sheet and bake for 35-40 minutes, or until the filling is almost set (the center will still jiggle slightly).
7. Let the tart cool completely on a wire rack before serving.