Turkey Day, Our Contribs Way


Remember Ferris Bueller’s surprisingly poignant thought, “If you don’t stop and look around once in a while, you could miss it?” Well, that’s kind of how we’ve felt about this entire year. It seems like only yesterday when we were planning our summer vacations; now, here we are now about to conjure up 2017’s New Years resolutions (though really, who isn’t happy to bid 2016 adieu?!). In the slew of impending holidays (or what we like to call, “extended family season”), Thanksgiving always feels like prematurely ripping off a band-aid: we know we’ll come around and enjoy ourselves eventually, but do we feel ready? Not really. In fact, we’re starting to become pretty damn frantic about what’s going to be on our tables come Thursday. Thankfully, we have gal pals like Jess de Ruiter and Britt Maren to ease our holiday pain… Check out what they, plus more of our favorite contributors, are cooking this Turkey Day for some much needed kitchen inspo.

The Classics


Jessica de Ruiter | Butternut Squash Soup
“It’s the dish I always serve to begin a Thanksgiving feast— it feels warm and cozy for fall festivities. Overall, I prefer a vegetarian Thanksgiving table (especially at this particular holiday when so many turkeys are consumed).”


Jenni Kayne | Roasted Delicata Squash & Apple Salad (I use Pamela Salzman’s recipe)
“I love this salad because it’s seasonal and delicious! It’s a great complement to any Thanksgiving meal.”

Modern Knock Outs


Casey Fremont | Truffled Butternut Squash Crumble
“Since I married a chef to avoid cooking, here is one of his recipes that I will certainly enjoy eating over the holidays!”

*2 tbs olive oil
*1 tsp white truffle oil (Spend the money and also get a few grams of fresh white truffle shavings to add!)
*4 large shallots, chopped
*2 cloves garlic, minced
*2 oz pancetta, chopped
*1 c shiitake mushrooms, finely chopped
*3 lbs butternut squash, peeled and cut into 3/4 inch pieces
*2 tbs flat leaf parsley, chopped
*1 sage leaf, chopped
*1/2 c chicken stock (120ml)
*salt and pepper to taste

*3/4 c AP flour
*1.5 c walnuts, finely chopped
*1 tbs brown sugar
*1 tbs thyme, chopped
*1 tsp salt
*fresh black pepper
*1/2 c (1 stick) cold butter, cut into 1/4 cubes

1. Preheat oven to 375 F and generously butter a 2 qt (2-L) baking dish. 2. Make the filling: In a large pan, heat the olive oil and truffle oil over medium heat. Add the shallot, garlic and pancetta and sauté until shallot is soft. Add the mushrooms and squash until the squash starts to soften and brown (15 minutes). 3. Add the parsley, sage, stock, salt and pepper to taste and mix well; then pour into pre-buttered baking dish. Cover with foil and bake for 30 minutes. 4. Make the crumble topping: place the flour, walnuts, brown sugar, thyme, salt and pepper into a medium bowl. 5. Add the butter and pinch with your fingers until the mixture is the constancy of course meal (there will still be lumps of butter.) 6. Set the topping aside and set in the freezer until ready to use. 7. Remove the dish from the oven and uncover. Scatter the crumble topping over the squash and return the dish to the oven. 8. Bake for 45 minutes or more until the top in golden brown. Serve warm or at room temperature.

“Healthy” Spins


Rebecca Minkoff | Paleo Cauliflower Mashed “Potatoes”
“It’s a paleo-friendly twist on a traditional thanksgiving dish; it’s a delicious alternative to a classic comfort food, but without the guilt!”

*1 large head cauliflower, core removed and cut into evenly sized florets
*1/4 c ghee
*1 tsp kosher salt
*1 tbs plain, unsweetened almond milk
*black pepper to taste

1. Cut cauliflower florets from core into evenly sized pieces. 2. Place a couple of inches of water and a pinch of kosher salt in a large pot over high heat and bring to a boil. 3. Once the water is boiling, place cauliflower florets into the pot and cover. Cook for 12-15 minutes until florets are very tender and almost falling apart. 4. Meanwhile, place ghee and salt in the bowl of a food processor; then add steamed florets and process for 2-3 minutes until smooth. 5. Add freshly ground black pepper to taste and almond milk (only if needed to loosen). You can add any other toppings or mix-ins you like with traditional potatoes!


Britt Maren | Vegan Gingersnap Chocolate Cream Pie
“Because I have a raging sweet tooth, I’m always in charge of dessert for our holiday dinner. I made this gingersnap chocolate cream pie with bourbon pecan crumble and it was such a big hit last year that I’m considering making it a repeat! It satisfies chocolate lovers and holiday spice fans alike. It’s also vegan, although you’d never know it!”



Cynthia Sakai | Japanese Curry Casserole
“Honoring our heritage, my mom and I always have a (not so spicy) Japanese curry casserole on our Thanksgiving menu. Our table is a true American Thanksgiving feast, blending dishes from around the world, as our friends and family are a fabulous mix of cultures and personalities. I swear it gets louder every year… in a good way!”

Recipe per Chieko Sakai, Cynthia’s mother
*1 lb thin sliced pork, pre-cooked
*1 organic chicken leg, pre-cooked
*tofu (amount to preference)
*one bunch naganegi (long, green onion)
*one bunch shironegi (long, white onion)
*one container enoki mushroom (long, thin white mushroom used in East Asian cuisine)
*3 carrots, ribboned
*half head green cabbage, chopped
*6 c dashi (or vegetable broth/stock)
*1/2 c curry rue
*2 tbs soy sauce
*2 tbs sake

1. Put dashi in big pot and bring to a boil. 2. Add 1/2 c of curry rue (instant is fine). 3. Add vegetables and pre-cooked meat, then the soy sauce and sake and let simmer on medium heat. When the vegetables are cooked through and tender, it is ready to eat. (Beware of overcooking as tofu is delicate). 4. If you wish, add ramen or udon noodles. CP


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