Cook Like a Star This Thanksgiving With These Celebrity Recipes

Credit: My Perfect Pantry 150 Easy Recipes from 50 Essential Ingredients

Geoffrey Zakarian’s Pomegranate-Ginger Sweet Potatoes with Pecans and Pumpkin Seeds

This recipe from the celebrity chef’s book, My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients, will add the perfect pop of color to your Thanksgiving table. The autumnal dish is made with sweet potatoes, comforting spices, crunchy pecans and pumpkin seeds, and the entire thing is topped with a sweet, pomegranate-based syrup.

Makes 4 to 5 servings.

INGREDIENTS:

For the syrup:

• 2 cups pomegranate juice

• 1 12-ounce can of ginger ale

• 1/4 tsp ground ginger

• 1 tbsp unsalted butter

• Kosher salt, to taste

For the sweet potatoes:

• 3 sweet potatoes, peeled and cut into 1-inch chunks (about 2.25 pounds)

• 4 sprigs fresh rosemary

• 1/2 lemon, thinly sliced

• 3 tbsps extra-virgin olive oil

• Kosher salt, to taste

• 1/4 cup coarsely chopped pecans, toasted

• 1/4 cup pumpkin seeds, toasted

INSTRUCTIONS:

Preheat the oven to 400 degrees.

To make the syrup: In a medium saucepan, combine the pomegranate juice, ginger ale, and ginger. Bring to a boil and simmer rapidly until reduced to 1/3 to 1/2 cup. The mixture should be syrupy and coat the back of a spoon. Whisk in the butter, season with salt and keep warm.

To make the sweet potatoes: Toss the sweet potatoes with the rosemary, lemon slices and oil on a rimmed sheet pan. Season with salt. Roast until the sweet potatoes are tender, tossing once or twice, 30 to 40 minutes. Toss with the pecans and pumpkin seeds and roast 5 minutes more.

Plate the sweet potatoes on a platter and drizzle with the syrup, making sure you hit all of the potatoes.

Credit: Honey Salt

Gluten-Free Sweet Potato S’more Pie

A delightful take on the classic sweet potato dish, Honey Salt’s gluten-free sweet potato s’more combines classic holiday flavors, such as cinnamon and vanilla, with surprising twists, such as ginger and orange zest, to create a sweet and tangy dessert perfect for the holiday. Impress your friends and family with this easy, yet tasty, dish!

Makes 1 s’more pie.

INGREDIENTS:

• 2 lb sweet potato

• 3 oz melted butter

• 3 lb eggs

• 3 oz sugar

• 2 oz brown sugar

• 4 oz condensed milk

• 3 oz evaporated milk

• 6 g cinnamon

• 5 g nutmeg

• 5 g vanilla extract

• 1 tbsp orange zest

• 3 g ginger

• 1 gluten-free pie crust, dusted with cinnamon sugar

INSTRUCTIONS:

Preheat convection oven to 320 degrees.

Mix all dry ingredients.

Mix all wet ingredients and incorporate the dry ingredients.

Pour into gluten free pie crust (dusted with cinnamon sugar.)

Bake for 15 minutes and check for doneness. The dish may need 1 to 3 additional minutes to evenly finish.

Let it cool and enjoy!

Credit: Jamie Orlando Smith

Gordon Ramsay’s Roasted Cauliflower, Quinoa and Pomegranate Salad

Makes 4 servings

A nutritious yet tasty salad is a great way to start off your Thanksgiving feast, and Gordon Ramsay’s roasted cauliflower, quinoa and pomegranate salad is as healthy and scrumptious as it gets. “Roasting brassicas like cauliflower, broccoli, kale and cabbage intensifies the flavor and they become sweet and almost caramelized around the edges,” the MasterChef judge tells Us via his latest cookbook, Gordon Ramsay’s Healthy Lean & Fit: Mouthwatering Recipes to Fuel You for Life. “Cooking cauliflower this way and tossing it in this sharp pomegranate molasses dressing might just convert a few cauliflower haters to the cause.”

INGREDIENTS:

For the salad:
• 1 large cauliflower, cut into florets
• Olive oil, for drizzling
• Sea salt
• Freshly ground black pepper
• 1 cup quinoa, rinsed
• Small bunch of flat-leaf parsley, leaves picked
• Seeds from 1 pomegranate, to serve

For the dressing:
• 1 tbsp pomegranate molasses
• 1 tbsp white wine vinegar
• 1 garlic clove, peeled and crushed
• 6 tbsps extra virgin olive oil
• Sea salt
• Freshly ground black pepper

INSTRUCTIONS:

Preheat the oven to 375 degrees.

Place the cauliflower florets on a baking sheet and drizzle with a little olive oil. Season with salt and pepper and toss in the oil to coat. Transfer to the oven and roast for about 20 minutes, turning the cauliflower halfway through, until browned in places. Remove from the oven once cooked.

Then cook the quinoa, according to the package instructions.

Using a small whisk or a fork, mix the ingredients for the dressing together with a pinch of salt and pepper until completely combined. Taste and adjust the seasoning if necessary.

Put the cooked quinoa and the cauliflower into a large bowl. Drizzle with the dressing and fold in the parsley leaves. Scatter over the pomegranate seeds and serve.

Excerpted from the book Gordon Ramsay’s Healthy Lean & Fit: Mouthwatering Recipes to Fuel You for Life by Gordon Ramsay. Copyright © 2018 by Gordon Ramsay. Reprinted with permission of Grand Central Life & Style. All rights reserved.

Credit: Christina Slaton

Doug Psaltis’ Thanksgiving Roast Turkey

Makes 8-10 servings

This roast turkey recipe is easy yet tasty. The bird stays moist thanks to a tasty compound butter, and is flavored with a simple salt and pepper combo. What’s more? The recipe comes from one of Bill and Giuliana Rancic’s properties, RPM Steak, and was crafted by Michelin star-chef Doug Psaltis.

INGREDIENTS:

• 4 cups water
• One 12-15 pound whole turkey, brined (optional) and patted dry
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 4 tbsps kosher salt
• 2 tbsps fresh ground black pepper
• 1/2 cup garlic-sage butter (optional)

INSTRUCTIONS:

Preheat oven to 450 degrees. Fit a large, heavy roasting pan with a roasting rack; pour in four cups water.

Pat the turkey dry with paper towels. Rub the bird all over with butter; season with salt and pepper.

If using garlic-sage butter, place pats of the compound butter under the skin all around the bird.

Roast the turkey breast side up, uncovered, for 30 minutes. Reduce oven temperature to 325 degrees and continue cooking the turkey until it reaches an internal temperature of 165 degrees. (The juices should run clear when the thermometer is removed.)

Let the turkey rest at least 20 minutes before carving.

Credit: Buddy V’s Ristorante

Buddy Valastro’s Sunday Gravy

Makes 6-8 servings

Served at Buddy V’s Ristorante, this “gravy” from the Cake Boss isn’t your typical Thanksgiving dish — but it’s just as delicious. Featuring meatballs, sausage, lamb and pork, this hearty meal will leave everyone at your dinner table absolutely stuffed.

INGREDIENTS:

• 1/4 cup olive oil
• 1 meaty lamb neck bone (about 1 pound), cut crosswise into 2-inch pieces with a heavy knife (Ask your butcher to do this)
• Salt
• 1 pound sweet Italian sausage links (about 8 links)
• Braciole
• 1 large Spanish onion, diced
• 5 large garlic cloves, pressed
• 2 tbsps coarsely chopped fresh basil leaves
• 1 tbsp coarsely chopped fresh oregano leaves
• 3 28 oz cans whole plum tomatoes with their juice
• 3 28 oz cans crushed tomatoes with their juice
• 1 empty 28 oz tomato can, filled with cold water
• 2 tbsps sugar
• Meatballs
• Chunk of Parmigiano-Romano, for garnish

INSTRUCTIONS:

Heat oil in a heavy stockpot until it is shimmering (almost smoking). Use medium heat.
 
Lightly salt the lamb pieces. Add them to the pot and sear them, stirring, until golden brown all over (about five to seven minutes). Transfer to a plate and set aside.

Add sausage links to the pan and sear them, turning as they cook, until browning all over (about five to seven minutes). Transfer the braciole to the plate with the other meats.

Add the onions to the pot and cook, stirring, until softened but not browned (about five minutes). Stir in the garlic, basil and oregano, and cook, stirring, for about one minute.

Pour in the tomatoes and water and add the sugar. Stir and cook until the sauce comes to a boil. Lower the heat to bring the sauce to a simmer. Return the meats to the pot, along with the meatballs.

Cook the sauce, adjusting the heat to keep it at a low simmer, and stirring occasionally to ensure that nothing scorches, until cooked to your desired thickness. It can range from thin and mildly flavored to thick and richly flavored.

When done to your taste in two to three hours, use tongs to transfer the meats to a platter. Stir the sauce and reduce further, if necessary. Taste, and if necessary, add more salt.

Slice the sausage crosswise into individual portions. Remove the string or toothpicks from the braciole and slice it crosswise into portions. Arrange the meats and meatballs on a platter, including the neck bone pieces.

Serve the sauce with cooked pasta and grated Parmigiano-Romano, passing the platter of meatballs and sliced meats.

Richard Blais’ Gluten Free Cornbread Stuffing with Walnuts & Pomegranate

Makes 4-5 servings

“Salt is the key here! Seasoning the stock well!” Blais tells Us of this dish that can be made with store-bought or leftover cornbread. “My go-to is Morton fine sea salt to really enhance the flavor of the dish and guarantee you’re not ruining Thanksgiving by showing up with dry and unseasoned stuffing.” 
 
INGREDIENTS:

• 8 cups gluten free cornbread, cut into cubes
• 1 tsp Morton fine sea salt
• 2 tsp fresh cracked black pepper
• 1 tbsp olive oil
• 1 tbsp canola oil
• 1 cup carrots, chopped
• 1 large poblano chile, chopped, seeds removed
• 1 cup celery, chopped
• 2 cups yellow onion, chopped
• 2 tsp oregano
• 1 tsp cumin
• 1 tsp coriander
• 1 cup blanched walnuts, chopped
• 4 cups vegetable stock (or turkey stock)
• 1 cup grated Parmesan cheese
• 1 cup pomegranate seeds
• 1 tsp Morton coarse sea salt
• 1 bunch cilantro, chopped

INSTRUCTIONS:

Preheat oven to 350 degrees.

Season cornbread cubes on all sides with Morton Fine Sea Salt, pepper, and olive oil. Place cornbread on a baking sheet and bake for 10 to 15 minutes, until cubes are golden brown and crispy. Remove from oven and set aside to cool.

Heat canola oil in a large skillet over medium high heat. Add carrots and poblano and cook for one minute.

Add celery, onion, oregano, cumin, coriander and walnuts and cook another two to three minutes, or until onions are translucent.

Add vegetable stock and cook another three minutes, slightly reducing the stock.

Add parmesan cheese and cornbread and mix well.

Pour mixture into a nonstick shallow baking dish, and bake for 25 to 30 minutes.
 
Remove from oven and finish with pomegranate seeds, Morton coarse sea salt and chopped cilantro. Serve warm.

Credit: Food Network

Giada De Laurentiis’ Sweet and Salty Mashed Potatoes

Makes 6 servings

As the host of Ultimate Thanksgiving Challenge airing Sundays at 9 p.m. on Food Network, De Laurentiis knows a thing or two about how to make great mashed potatoes. “I think everybody across the board loves mashed potatoes,” she tells Us. “The sweet potato adds a nice texture and sweet flavor and the crispy prosciutto gives it a great salty bite.”

INGREDIENTS:

• 1 pound Yukon gold potatoes, peeled and cut into small pieces
• 1 pound sweet potatoes, peeled and cut into large pieces
• Kosher salt
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1/2 cup heavy cream, at room temperature
• 1 vanilla bean, split and seeds scraped out
• 1/2 teaspoon lemon zest (from about 1 lemon)
• 3 tablespoons grapeseed oil
• 6 slices prosciutto, thinly sliced crosswise into julienne strips

INSTRUCTIONS:

Add both potatoes to a medium saucepan, cover with cold water and season well with salt. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until fork-tender, about 10 minutes. Drain well.

Meanwhile, heat the butter in a small skillet over medium heat until the bits at the bottom of the skillet are deep brown, about seven minutes. Remove from the heat.

Transfer the potatoes to a ricer in batches and rice into a medium bowl. Add the butter, cream, vanilla seeds, lemon zest and 3/4 teaspoon salt and mix well with a rubber spatula to combine.

Heat the oil in a small pan over medium heat until hot. Add the prosciutto and cook, stirring often with a slotted spoon, until crispy and golden brown, about three minutes. Remove to a paper towel-lined plate to drain.

Transfer the mashed potatoes to a serving bowl and sprinkle with the crispy prosciutto before serving.

Credit: Food Network

Martina McBride's Green Beans With Goat Cheese and Warm Bacon Dressing

Makes 12 servings

“What you have here, folks, is a real workhorse of a side dish. I’ve added this to a brunch menu, made it as a side dish for Thanksgiving, taken it to a potluck, and made it in each of the four seasons,” McBride tells Us. “I love goat cheese and I love dried cranberries, but if your life is dairy-free, these beans are just as delicious without the goat cheese.”

Excerpted from Martina’s Kitchen Mix by Martina McBride. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

INGREDIENTS:

• 3 pounds green beans, trimmed
• 1⁄2 pound smoked bacon, chopped (about 6 to 8 slices)
• 1⁄2 cup chopped shallots (about 3)
• 2 garlic cloves, chopped
• 1⁄4 cup sherry wine vinegar
• 3 tbsps Dijon mustard
• 1 tsp dry mustard
• 1⁄2 cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 cup crumbled goat cheese
• 1⁄2 cup dried sweetened cranberries

INSTRUCTIONS:

Cook the beans in a large pot of boiling water until tender-crisp, about five minutes. Drain.

Rinse with cold water, and drain. Pat dry. (Beans can be prepared one day ahead. Wrap in paper towels, put in a zip-lock plastic bag, and chill. Bring to room temp before continuing.)

Place the beans in a large bowl. Cook the bacon in a skillet, and transfer to paper towels to drain, reserving the drippings in skillet. Add the shallots and garlic to the drippings in skillet. Saute over medium, one minute or just until soft. Add the vinegar, Dijon, and dry mustard. Whisk, stirring to loosen the browned bits in the bottom of the skillet. Whisk in the olive oil. Season with salt and black pepper.

Toss the beans with the warm dressing. Sprinkle with the bacon, goat cheese and dried cranberries. Serve immediately.