Want to eat like a domestic goddess tomorrow? We pulled last minute tips you need from reigning kitchen queens!
We know cooking a Thanksgiving feast can be quite daunting, that’s why we decided to help YOU out! HollywoodLife.com found recipes from Giada de Laurentiis, Martha Stewart, Katie Lee Joel, and even Paula Deen! Check out Katie’s Maple-Orange Glazed Turkey, Martha’s Cranberry Tart, and throw in some sides from Southern chef Paula Deen, and your Thanksgiving dinner will be a sure hit!
FOR THE TURKEY
- One 12-14 Pound Fresh Turkey, Rinsed and Patted Dry
- Kosher Salt and Freshly Ground Black Pepper
- 3/4 Cup Softened Herb Butter
- 3/4 Cup Maple Syrup
- 1/4 Cup Chicken Broth
- 1/4 Cup Fresh Orange Juice
- 1 Bay Leaf
FOR THE GRAVY
- Reserved Turkey Giblets and Neck
- 4 Cups Turkey Stock or Chicken Stock
- 1 Chicken Bouillon Cube
- 1 Bay Leaf
- 3/4 Cup Water
- 3 Tablespoons All-Purpose Flour
- Kosher Salt & Freshly Ground Black Pepper
- Preheat the oven to 350°F.
- Grease a baking dish.
- Remove neck, giblets, and gizzards from the cavity and reserve for the gravy.
- Liberally season turkey all over with salt and pepper, including inside the cavity.
- Using your fingers, gently lift the skin and rub the remaining herb butter all over the bird under the skin.
- Stuff the turkey with about one-third of the cornbread stuffing ( be sure not to pack in too tightly), and bake the remaining in the prepared baking dish and cover with aluminum foil.
- Truss the turkey, place on a rack in a large roasting pan, and put into the oven.
- In a small saucepan over low heat, combine the maple syrup, chicken broth, orange juice, and bay leaf. Let come to a very low simmer and remove from the heat.
- Baste the turkey every 30 minutes with this mixture.
- When the turkey has cooked for about 2 hours, make the gravy.
FOR THE GRAVY
- In a medium saucepan over medium high heat, combine the giblets and neck (discard the liver and heart) with the stock, bouillon cube, and bay leaf.
- Bring to a boil, reduce the heat, cover, and simmer for 30 minutes. Add 1/2 cup water and cook for 30 minutes more.
- Remove from the heat and strain. Return to the pan and bring to a boil.
- In a small bowl, combine flour and 1/2 cup water.
- Whisk vigorously into boiling stock. Reduce heat to a simmer and cook an additional 3 to 4 minutes, stirring constantly, until mixture thickens.
- Season with salt and pepper to taste.
- Keep warm and serve with turkey.
- The turkey will take about 3 to 3.5 hours to cook, 15 to 20 minutes per pound. The turkey is done when a meat thermometer reaches 170°F in the meatiest part of the thigh and the juices run clear. If the breast or legs look as if they are cooking too rapidly, tent with foil.
- When the turkey is done, remove it from the oven, tent with foil, and let rest 20 minutes. Transfer the turkey to a cutting board and carve. Serve with the stuffing and gravy.
- 2 loaves oven-dried white bread (recommended: Pepperidge Farm)
- 2 cups cooked white rice
- 1 sleeve crushed saltines
- 1 pound bulk breakfast sausage
- 2 cups chopped celery
- 1 large onion, chopped
- 7 cups chicken stock
- Salt and freshly ground black pepper
- 1 teaspoon dried sage leaves
- 1 tablespoon poultry seasoning
- 3 eggs, beaten
- 1/4 stick butter, melted
- Mushroom Giblet Gravy, recipe follows
- Preheat oven to 350 degrees F.
- Crumble oven-dried bread into a large bowl. Add rice and saltines.
- Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
- Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
Mushroom Giblet Gravy:
- 4 cups turkey or chicken stock
- Giblets from 1 turkey
- 2 chicken bouillon cubes
- 2 tablespoons reserved stuffing mixture
- 3 tablespoons cornstarch
- 1/3 cup cold water
- 2 pints button mushrooms, sliced
- 3 tablespoons butter
- 1 hard boiled egg, sliced
- Salt and freshly ground black pepper
- Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.
- 1/4 cup fresh lemon juice
- 2 teaspoons grated lemon peel
- 1 teaspoon honey
- 1 teaspoon salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1/2 cup olive oil
- 1 head romaine lettuce, coarsely chopped
- 4 Belgian endives, thinly sliced crosswise
- 1 cup pitted kalamata olives, halved
- 1 cup (lightly packed) fresh Italian parsley leaves, coarsely chopped
- 3/4 cup (lightly packed) fresh basil leaves, torn into bite-size pieces
- Blend the lemon juice, lemon peel, honey, 1 teaspoon of salt, and 1/4 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
- Toss the lettuce, endive, olives, parsley, and basil in a large bowl with enough dressing to coat. Season the salad with more salt and pepper, to taste, and serve.
- 1 1/2 cups (5 1/4 ounces) fresh cranberries
- 1/2 cup plus 1/3 cup granulated sugar, plus more for sprinkling
- 1 tablespoon water
- All-purpose flour, for dusting
- Pate Sucree
- 1 large egg white, lightly beaten
- 8 ounces cranberry jam or preserves
- 10 tablespoons unsalted butter, room temperature
- 3 large eggs
- 1/2 teaspoon pure vanilla extract
- 6 ounces (about 1 1/4 cups) whole almonds, finely ground in a food processor
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Put fresh cranberries, 1/3 cup sugar, and the water into a saucepan over medium heat and cook, stirring to dissolve sugar, until cranberries have just softened, about 3 minutes. Remove from heat, and let cool completely.
- On a lightly floured work surface, roll out dough to a 12-inch circle, 1/8 to 1/4 inch thick. Transfer to an 8-by-2-inch springform pan, pressing crust into bottom and up sides. Trim excess flush with rim. Refrigerate for 30 minutes.
- Preheat oven to 350 degrees. Prick tart crust all over with a fork. Cut a 12-inch round of parchment, and place on top of chilled crust. Fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and parchment, and brush crust lightly with egg white. Return to oven, and bake until pale golden, about 25 minutes. Refrigerate remaining egg white. Let crust cool in pan on a wire rack for 10 minutes.
- Raise oven temperature to 375 degrees. Spread jam over bottom of tart crust.
- Beat butter and remaining 1/2 cup sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to medium. Slowly add ground almonds, cinnamon, and salt, and beat until just combined. Spread mixture over jam-covered crust.
- Bake tart until filling is set and has darkened slightly, 45 to 50 minutes. (If top darkens too quickly, cover loosely with foil.) Remove tart from oven, brush top with egg white, and sprinkle with sugar. Return to oven, and bake for 5 minutes more. Let cool on a wire rack for 15 minutes. Remove from pan, and top with candied cranberries. Serve warm.