8 of 28Photo: David Tsay, Writer: Amber Sandoval-Griffin
Give traditional oven-roasted turkey a makeover by seasoning it with a zesty rub, and then preparing it on a rotisserie grill. This method will ensure that the bird is tender and juicy on the inside with a beautifully crisp and golden skin.
9 of 28Photo: David Tsay, Writer: Amber Sandoval-Griffin
Pureed Yams with Pears and Tangerine Juice
These yams get a nice twist with a tangy hint of citrus from lemon and tangerine juices and a mild fruity flavor from processed pears. Blend them until smooth and you’ll have a sweet and creamy side that can also be served as a dessert.
10 of 28Photo: David Tsay, Writer: Amber Sandoval-Griffin
Treat your guests to a sophisticated holiday dessert without all the fuss. Just combine all of the ingredients, separate the mixture into individual ramekins or pots, and bake. Garnish each serving with fresh whipped cream and a light sprinkle of cinnamon for restaurant-style presentation.
11 of 28Photo: David Tsay, Writer: Amber Sandoval-Griffin
Brussels Sprout Hash with Bacon, Hazelnuts, and Mint
If you think you don’t like Brussels sprouts, this recipe will change your mind. Chop them and cook them down in bacon drippings, and then mix with green onions, hazelnuts, and bacon crumbles for loads of texture and flavor and a crunchy finish.
12 of 28Photo: Howard L. Puckett, Writer: Amber Sandoval-Griffin
Why have a slice of pecan pie when you can have your own individual tart? A thick, gooey pecan mixture is cradled by flaky dough, and then baked to perfection. You can make these in advance and display on tiered cupcake holders or serving platters for an elegant presentation.
The filling for this classic pie is rich and velvety (and received rave reviews during taste testing!). Bake the pie on the bottom rack of the oven for a crispier crust.
14 of 28Photo: Fran Gealer, Writer: Amber Sandoval-Griffin
This dense chocolate cake makes for great holiday comfort food with a kick of bourbon in the batter and a Coffee-Bourbon Syrup topping. Basting the cake every 15 minutes while baking means a thick and hearty cake infused with light bourbon flavor.
15 of 28Photo: Howard L. Puckett, Writer: Amber Sandoval-Griffin
A generous serving of chicken broth ensures that this dressing is moist and velvety. Chopped onions, green bell peppers, and ground sausage pack in loads of flavor, while a hint of dried crushed red pepper gives this dressing a hint of heat. We recommend baking the cornbread the day before to save time.
16 of 28Photo: Howard L. Puckett, Writer: Amber Sandoval-Griffin
Glazed Long Island Duck
For a change from traditional turkey, try a richer bird. In this case, duck is seasoned with rosemary, garlic, and shallots, and then basted with a sweet and sticky lemon marmalade and sugar mixture. Be warned: Once you try this duck, turkey might never win a place back at the holiday table.
17 of 28Photo: Becky Luigart-Stayner, Writer: Amber Sandoval-Griffin
Pumpkin Cream Cheese Napoleons
Light and flaky puffed pastry has autumnal flair when layered between spoonfuls of a creamy pumpkin filling. The filling calls for pumpkin butter, which can be found in the jam and preserves section of the grocery store, but you can substitute canned pumpkin filling.
19 of 28Photo: Howard L. Puckett, Writer: Amber Sandoval-Griffin
Uncle Nick’s Oyster Dressing
We love this dressing because it incorporates one of our favorite foods from the coast: oysters! When combined with diced ham, ground beef, onions, celery, and bread stuffing, this light shellfish dish makes for a hearty side.
20 of 28Photo: Blake Pearson, Writer: Amber Sandoval-Griffin
Pork butt roast is marinated in mojo—a blend of Latin flavors such as cumin, lemon juice, onion, garlic, and oregano—and then cooked at a low temperature for five hours until the meat is tender and falls off the bone. This recipe is great for the holidays because you can marinate it up to two days in advance, store it in the fridge, and then let your oven do all the work the day of the event.
21 of 28Photo: Blake Pearson, Writer: Amber Sandoval-Griffin
Sweet Potato-Jalapeno Casserole
We’re bringing classic sweet potatoes up a notch by adding a punch of heat from fresh jalapeños. Monterey Jack cheese is sprinkled on top to balance the heat and create a gooey, bubbly coating that adds depth to eat bite.
23 of 28Photo: Blake Pearson, Writer: Amber Sandoval-Griffin
Float Away Layer Cake
This cake is light and fluffy, with tropical flair. A pineapple and mango mixture is layered between buttery yellow cake, whipped cream, and toasted coconut flakes for a beautiful and mouthwatering presentation.
24 of 28Photo: Jean Allsopp, Writer: Amber Sandoval-Griffin
Beets are a great side to any festive meal. This earthy vegetable is pickled in vinegar, sugar, and spices, and then chilled. When ready to serve, place the beets on a bed of the yogurt mixture, and garnish with fresh parsley, mint, and pomegranate seeds for a five-star presentation.
25 of 28Photo: Jean Allsopp, Writer: Amber Sandoval-Griffin
Sweet Potato Puffs
Sweet potato casserole takes on a different form in the shape of crispy baked balls with a surprising center. Marshmallows are stuffed inside the potato mixture, and then the balls are coated in corn flakes for a crunchy contrast to a gooey center.
26 of 28Photo: Howard L. Puckett, Writer: Amber Sandoval-Griffin
Chunky potato casserole is packed with tons of zesty, Tex Mex–inspired flavors. Green onions and bell peppers provide a nice crunch, while Cheddar and Monterey Jack cheeses melt throughout for a creamy finish.
27 of 28Photo: Howard L. Puckett, Writer: Amber Sandoval-Griffin
Scallop-Wild Rice Pie in Hazelnut Crust
There’s no reason not to include seafood in your Thanksgiving feast when it tastes this good. We’ve put a spin on traditional pot pie and loaded ours with scallops and a creamy mushroom-and-rice mixture.
28 of 28Photo: Fran Gealer, Writer: Amber Sandoval-Griffin
Carrots are baked in a thick, tangy cream sauce made from horseradish, mayonnaise, and Worcestershire sauce for a rich and decadent dish. But the kicker is the panko (Japanese breadcrumb) topping, which adds a buttery crunch.