The Thanksgiving Table

Ingredients

• 24 baguette slices, about 1/2 inch thick, cut on the diagonal
• 3 tablespoons olive oil, plus extra for brushing
• Kosher salt
• 1 container (15 oz) whole-milk ricotta
• 1 1/2 cups fresh cranberries, chopped
• Juice of 1 small orange, plus 1/4 teaspoon finely grated zest
• 3/4 teaspoon honey
• Fresh thyme leaves, for garnish
• Flaky sea salt (optional)

Method

1. Brush baguette slices with oil, salt them, and bake at 350°F until golden and crisp.
2. Whip the ricotta with olive oil, orange zest, and salt until smooth but still thick.
3. Toss chopped raw cranberries with orange juice, honey, and a pinch of salt.
4. Spread a generous layer of ricotta on each toast.
5. Top with a spoonful of the tart cranberry mix, then thyme and flaky salt.
6. Make the toasts and ricotta ahead so assembly takes minutes.

Ingredients

• 1 1/2 oz vodka
• 3/4 oz cranberry vinegar
• 1/2 oz Cocchi Americano
• 1/2 oz fresh lemon juice
• Fresh cranberries, for garnish
• Lemon wheel, for garnish
• 1 large ice cube
• For the cranberry vinegar: 1 cup fresh or frozen cranberries
• For the cranberry vinegar: 1 cup granulated sugar
• For the cranberry vinegar: 1/2 cup rice wine vinegar
• For the cranberry vinegar: 3/4 cup water

Method

1. Simmer cranberries with sugar, rice vinegar, and water until the berries burst and sugar dissolves.
2. Chill the mixture for four days, then strain out the solids.
3. The finished vinegar keeps refrigerated for roughly two weeks, so make it well ahead.
4. Shake vodka, cranberry vinegar, Cocchi Americano, and lemon juice hard over ice.
5. Strain into a rocks glass over one large ice cube.
6. Garnish with a few cranberries and a lemon wheel.

Ingredients

• 1 (14 to 16 pound) frozen young turkey
• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water
• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil, for coating the skin

Method

1. Thaw the bird in the fridge for two to three days.
2. Simmer stock with salt, sugar, and spices until dissolved, then chill it completely.
3. Mix brine with iced water and submerge the turkey breast-down for 8 to 16 hours, flipping once.
4. Rinse and dry the bird, then stuff the cavity with microwaved apple, onion, cinnamon, and herbs.
5. Oil the skin and roast on the lowest rack at 500°F for 30 minutes.
6. Drop to 350°F and roast until a probe in the breast reads about 161°F.
7. Rest the turkey loosely covered for 15 minutes before carving.

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion or leek, thinly sliced
• Neck and giblets from your turkey (discard the liver)
• 8 cups low-sodium turkey or chicken broth
• Several sprigs thyme, parsley, rosemary and/or sage
• 1 bay leaf
• Turkey drippings from the roasting pan
• 1/2 cup all-purpose flour
• Kosher salt and freshly ground pepper

Method

1. Brown onion, neck, and giblets in oil, then add broth, herbs, and bay leaf.
2. Simmer about two hours while the turkey roasts to build a deep stock.
3. Strain the stock and deglaze the roasting pan, scraping up the browned bits.
4. Separate the fat and cook a half cup of it with flour into a light roux.
5. Whisk in the hot stock gradually to avoid lumps, then bring to a boil.
6. Add the defatted drippings, simmer until thick, and season to taste.

Ingredients

• 16 cups 1-inch bread cubes, white or sourdough (about a 1 1/2-pound loaf)
• 8 tablespoons (1 stick) unsalted butter
• 2 cups medium-diced yellow onion (about 2 onions)
• 1 cup medium-diced celery (about 2 stalks)
• 2 Granny Smith apples, unpeeled, cored, large-diced
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 pound sweet or spicy Italian sausage, casings removed
• 1 cup chicken stock
• 1 cup dried cranberries

Method

1. Dry the bread cubes in a low oven so they soak up flavor without turning mushy.
2. Soften onion, celery, apples, parsley, and seasoning in melted butter.
3. Brown the crumbled sausage in a separate pan.
4. Toss bread, vegetables, sausage, and cranberries together with the chicken stock.
5. Pack into a 9x12-inch baking dish.
6. Bake until the top is golden and the center is steaming hot.

Ingredients

• 30 unpeeled garlic cloves
• 8 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 2 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
• Kosher salt and ground white pepper, to taste
• 1/4 cup heavy cream
• 1/4 cup finely chopped parsley leaves

Method

1. Blanch the garlic cloves briefly, drain, and slip off the skins.
2. Cook the garlic gently in butter until soft and sweet, then stir in flour.
3. Whisk in milk and simmer into a thick sauce, then blend it smooth.
4. Boil potatoes in salted water until tender and drain well.
5. Rice or mash them in the pot.
6. Fold in remaining butter, garlic sauce, cream, parsley, and seasoning over low heat.

Ingredients

• 2 small fennel bulbs, tops removed
• 1 pound fingerling or small potatoes
• 1 pound Brussels sprouts, trimmed and halved
• 6 tablespoons good olive oil, divided
• 2 teaspoons kosher salt, plus extra to finish
• 1 teaspoon black pepper, plus extra to finish

Method

1. Heat the oven to 425°F.
2. Cut fennel into wedges through the core so they hold together; halve the potatoes.
3. Spread fennel and potatoes on one pan with oil, salt, and pepper.
4. Season Brussels sprouts separately on a second pan.
5. Roast both pans 35 to 40 minutes, turning once.
6. Combine everything in a big bowl, adjust seasoning, and serve hot.

Ingredients

• 1 pound French string beans
• Kosher salt, plus 1/2 teaspoon for the beans
• 2 tablespoons unsalted butter
• 1 tablespoon good olive oil
• 3 large shallots, large-diced
• 1/2 teaspoon freshly ground black pepper

Method

1. Boil the beans briefly in well-salted water.
2. Plunge them into ice water to lock in a bright green color.
3. Cook the shallots in butter and olive oil until lightly golden.
4. Drain the beans and add them to the pan.
5. Toss with salt and pepper just until heated through.

Ingredients

• 1 lb whole cranberries, fresh or frozen
• 3/4 cup sugar
• 1/2 cup fresh orange juice
• 1/2 cup fresh grapefruit juice
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• Generous pinch of freshly grated nutmeg
• Zest of 1 orange, cut into fine strips
• Zest of 1/2 grapefruit, cut into fine strips
• Zest of 1 lemon, cut into fine strips

Method

1. Put all ingredients in a medium pot and heat until barely boiling.
2. Reduce heat and cover, then simmer about 15 minutes without stirring.
3. Stop when the liquid thickens and about half the berries have burst.
4. Spread the sauce in a shallow bowl so it cools quickly.
5. Serve at room temperature or chilled.

Ingredients

• 3 cups (360g) King Arthur Unbleached All-Purpose Flour
• 2 1/2 teaspoons instant yeast
• 3 tablespoons (39g) granulated sugar
• 1 1/4 teaspoons (8g) table salt
• 1/4 cup (50g) potato flour, or 3/4 cup (50g) dried potato flakes
• 3 tablespoons (43g) butter, at room temperature
• 1 cup (227g) milk
• 1 large egg
• 3 1/2 to 4 tablespoons (50g to 57g) butter, melted, for brushing

Method

1. Mix everything but the melted butter into a shaggy dough, warming milk and egg slightly.
2. Knead until smooth, then let it rise about 90 minutes.
3. Divide in half and roll each piece into an 8x12-inch rectangle.
4. Brush with melted butter, cut into strips, fold each, and slice into 3-inch pieces.
5. Nestle the 16 rolls in a greased 9x13-inch pan.
6. Let them puff for 45 to 60 minutes, then bake at 350°F for 20 to 25 minutes.
7. Brush with remaining butter while hot.

Ingredients

• 1 large butternut squash, about 1.4 kg
• 1 teaspoon ground cinnamon
• 90 ml olive oil, divided
• 50 g fresh coriander, leaves and stalks, plus extra leaves for garnish
• 1 small garlic clove, crushed
• 20 g pumpkin seeds
• 200 g Greek yoghurt
• 1 1/2 teaspoons Sriracha or other savoury chilli sauce
• Salt and black pepper

Method

1. Roast skin-on squash wedges with cinnamon, oil, salt, and pepper until tender and browned.
2. Blend coriander, garlic, oil, and salt into a vivid green paste.
3. Toast pumpkin seeds until puffed and crisp.
4. Mix the yoghurt with Sriracha for a gentle heat.
5. Arrange the squash on a platter and spoon over yoghurt, then herb paste.
6. Scatter with seeds and extra coriander.

Ingredients

• 1/2 recipe Buttery Pie Dough (linked on Saveur's page)
• Flour, for dusting
• 1 cup light corn syrup
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons unsalted butter, melted and cooled
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 3 eggs, lightly beaten
• 1 1/4 cups roughly chopped pecans
• 1/2 cup pecan halves, for decorating

Method

1. Roll the dough into a 12-inch round and fit it into a 9-inch pie plate.
2. Crimp the edges and chill the crust for 30 minutes.
3. Whisk syrup, sugars, butter, vanilla, salt, and eggs together.
4. Stir in chopped pecans and pour into the shell.
5. Arrange pecan halves in a ring around the edge.
6. Bake at 350°F about an hour until set, then cool fully before slicing.

Ingredients

• 1 1/4 cups finely ground gingersnap crumbs (about 8 oz)
• 3/4 cup finely ground hazelnuts
• 6 tablespoons unsalted butter, melted
• 3 tablespoons packed light brown sugar (crust)
• 1 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 3 (8 oz) packages cream cheese, softened
• 4 eggs
• 1/2 cup heavy cream
• 1/3 cup maple syrup
• 3 teaspoons vanilla extract, divided
• 1 (15 oz) can pumpkin purée
• 3 tablespoons granulated sugar
• 1 (16 oz) container sour cream

Method

1. Press gingersnap, hazelnut, butter, and sugar crust into a foil-wrapped springform pan and pre-bake.
2. Beat cream cheese with brown sugar and spices until fluffy.
3. Beat in eggs one at a time, then cream, maple syrup, vanilla, and pumpkin.
4. Pour over the crust and bake in a hot water bath for gentle heat.
5. Whisk sour cream, sugar, and vanilla; spread over the baked filling and bake briefly.
6. Cool gradually, then chill until firm, ideally overnight.

Ingredients

• 2 wide strips orange zest
• 1 cinnamon stick or 1/4 teaspoon ground cinnamon
• Pinch of kosher salt
• 10 oz (283 g) fresh cranberries, plus about 20 for garnish
• 1 1/2 cups (300 g) granulated sugar, plus more for garnish
• 4 tablespoons (100 g) pomegranate molasses
• 2 cups (453 g) cold heavy cream
• 1 1/2 teaspoons (5 g) unflavored gelatin powder
• 1 fully baked 9-inch graham cracker crust (speculoos variation)
• 2 tablespoons powdered sugar

Method

1. Simmer cranberries with zest, spice, sugar, and molasses until jammy.
2. Strain the compote and whisk in a little cream, then cool.
3. Bloom gelatin in cold water and melt it until clear.
4. Mix the gelatin into the cooled base, then fold in whipped cream in two additions.
5. Fill the baked crust and chill at least four hours.
6. Candy a few cranberries in syrup and roll them in sugar.
7. Top with softly whipped sweetened cream and the sugared berries.

Ingredients

• 4 tablespoons butter
• 4 tablespoons flour
• 1 3/4 cups hot milk
• 3 tablespoons freshly grated Parmigiano-Reggiano, for the sauce
• Half of 1 beaten egg
• 2 tablespoons heavy cream
• Salt and freshly ground white pepper
• 8 thick slices white bread, crusts trimmed, toasted and halved
• 1 lb sliced roast turkey breast
• 4 tablespoons freshly grated Parmigiano-Reggiano, for topping
• 1 ripe tomato, cut into 8 wedges
• 8 slices bacon, cooked
• Leaves from 8 sprigs fresh parsley, chopped

Method

1. Cook butter and flour to a pale roux, then whisk in hot milk and cheese.
2. Return to heat until thick, then temper in the egg.
3. Fold in the cream and season the mornay sauce.
4. Lay toast in ovenproof dishes and top with sliced leftover turkey.
5. Spoon sauce over, sprinkle with cheese, and add tomato wedges.
6. Broil until the sauce browns, then top with bacon and parsley.

Ingredients

• 8 slices stone-milled rye artisan bread, about 1/2 inch thick
• 5 to 6 tablespoons unsalted butter, softened
• 1/4 cup store-bought apple butter
• 1 pound sliced roasted turkey
• 1/2 pound brie, thickly sliced
• 1 bunch arugula, stems trimmed

Method

1. Butter four bread slices and spread each with apple butter.
2. Layer on turkey, brie, and peppery arugula.
3. Butter the other four slices and press them on top.
4. Griddle in a skillet over medium-low heat, 2 to 3 minutes per side.
5. Cook until the bread is golden and the brie melts, then halve and serve.