My Thanksgiving Favorites

Appetizers

  • Pumpkin Deviled Eggs

Festive, light, and quick. Hard-boil the eggs, then pop the yolk out and fill the whites with hummus for a healthier, simpler option.

  • Autumnal Charcuterie Platter

    Make a festive board in advance. Then set it out early so that everyone can pick at it as they wait for the main meal.

  • Fig & Proscuitto Wraps

    Prosciutto di Parma slices spread with fig jam. Add chopped fresh fig, if available, shaved Parmesan cheese, chopped pine nuts, and arugula. A little thinly sliced red onion and crushed red pepper. Roll up like a burrito and drizzle with honey.

Side Dishes

  • Brussels Sprouts with Cranberries, Bacon & Goat Cheese

serves 4-6

1 lb Brussels sprouts

10 whole cloves of garlic

2 tablespoons extra virgin olive oil

kosher salt and freshly ground black pepper

1 tablespoon brown sugar

3 slices of cooked bacon, roughly chopped

2 tablespoons dried cranberries

1/3 cup toasted pine nuts (can substitute pecans or walnuts)

1/4 goat cheese

2 tablespoons Balsamic Glaze (store-bought or homemade)

Preheat oven to 400 degrees

In a large baking sheet, toss the Brussels sprouts and garlic cloves with the olive oil and season with salt and pepper. Roast in the oven until the sprouts are lightly browned, 15-20 minutes.

Remove from the oven, sprinkle the Brussels sprouts with the brown sugar, and toss again. Return to the oven for another 10 minutes, until the Brussels sprouts are nicely crisp and browned on all sides and fork-tender. Spread the Brussels Sprouts out on a serving dish and arrange the rest of the ingredients through the goat cheese on top.  Finally, drizzle with the balsamic glaze.

  • Mashed Potatoes with Mascarpone & Roasted Garlic

    serves 6-8

    3 lbs Russet potatoes, peeled and cut into chunks

    1/2 stick butter, cut into thin slices

    1/2 cup mascarpone cheese

    3 tablespoons parsley, chives, or other fresh herbs, on hand, chopped (optional)

    1 head of garlic, roasted

    Sea salt and freshly ground pepper, to taste

Bring a large saucepan of salted water to a boil over high heat. Add the potatoes, cover the saucepan, and return the water to a boil. Reduce the heat to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes.

Drain the potatoes, then return to the saucepan. Using a handheld potato masher or an electric hand mixer, mash the potatoes. Pop in the cloves from your roasted garlic and mash them into the cooked potatoes. Start adding the butter, then the mascarpone cheese.

Season to taste with salt and pepper. Add herbs, if desired. Serve immediately.


  • Roasted Delicata Squash with Jalapeño & Pepitas

serves 4

Delicata is a sweet variety of squash with a thin, edible skin. Unlike the rest of its family, Delicata does not require peeling, making it one of my favorite vegetables for weeknight meals or as an addition to a menu that is otherwise labor-intensive.

2 tablespoons Dijon mustard

2 tablespoons minced shallot

Kosher salt and freshly ground pepper

1/3 cup extra virgin olive oil

1 ½ pounds Tuscan Kale, thinly sliced

1 pound Brussel Sprouts, shredded (sold pre-shredded at Trader Joes)

⅓ cup toasted pine nuts, roughly chopped

1 cup grated Parmesan cheese

Combine lemon juice, Dijon, shallot, and a small pinch of each salt and pepper in a medium sized bowl. Whisk in olive oil and set aside.

Mix Brussel sprouts, kale and pine nuts in a large bowl. Add lemon juice dressing and cheese, then taste. Adjust seasoning if needed. 

***If you want to make ahead, wait until right before serving to add dressing and cheese.

Italian-Style Herb & Sausage Stuffing

Serves 6-8

5 tablespoons unsalted butter

1 pound sweet Italian sausage, casings removed

4 stalks celery, medium-chopped

1 large yellow onion, roughly chopped

2 tablespoons fresh sage, chopped

3 cups low-sodium chicken broth

Kosher salt and freshly ground pepper

2 large eggs

1/2 cup fresh parsley, chopped

Medium French baguette, or other rustic loaf, cut into 1 inch cubes

Preheat the oven to 375 degrees.  Butter or use your favorite cooking spray on a  3-quart baking dish. 

Melt 3 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the meat until lightly browned and with no pink visible, about 5 minutes.

Add the celery and onions and cook, stirring occasionally, until softened, about another 5 minutes. Stir in the sage, broth, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, then remove from the heat.

Whisk eggs in a large bowl, then add parsley, bread cubes and sausage mixture. Stir until combined. 

Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. 

Cover with aluminum foil and bake 30 minutes. Then uncover and bake 20 to 30 more minutes, until golden brown.

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Dena Reger