For some, preparing a meal for 20 and plotting out courses weeks in advance is simply child’s play. These brazen Thanksgiving hosts have met no potato they could not mash into submission; no turkey they could not tame with some trussing; no lattice top pie they could not weave to perfection. They laugh in the face of your determined menu planning.
These Thanksgiving pros roast no mere turkey for their Thanksgiving meal. They prepare a main dish of the more legendary fashion — the Turducken: a deboned chicken and deboned duck layered in the cavity of a turkey, all sewn back up and roasted. To serve, one slices right down the middle, showing off the meaty layers. It is truly a Thanksgiving dish that can’t be beat. Or so we thought, until we learned about the Veggieducken – a four-vegetable behemoth with even more distinct layers and varied flavors (and easier-than-it-looks preparation, to boot.)
Which ‘ducken is the more extreme option for these fearless feasters? Watch the videos below and decide.
Continue Reading The Clash of the ‘Duckens: Turducken vs. Veggieducken
This year, I’m not merely “looking forward” to Thanksgiving. Oh no. It’s pure, unbridled giddiness. Let me explain: For the first year, in many, many years, I’m not going anywhere. I’m staying put. With the man I love. And it will be glorious. My game plan: Stretchy pants, Christmas movies and extra servings of pie, all dished up in a continual loop for at least 24 to 36 hours.
Although pulling together a two-person menu is nowhere nearly as stressful as one for a 20-person party (haha, suckers!), it does take some planning.
Continue Reading A Mini Thanksgiving Dinner for Two
Stuffing is, without a doubt, my favorite part of Thanksgiving. Though I love me some sweet potato casserole, and I inherited a fondness for fruit pies from my father, I spend 362 days a year (thank you, leftovers) thinking about stuffing.
You see, throughout my entire life, my mother has been responsible for preparing the stuffing for our Thanksgiving meal, a prized recipe passed down from my grandmother. And while a love of cooking might have skipped a generation, my mom masters that stuffing, year after year, striking the perfect balance between moist, aromatic and crispy. So it seemed wrong to try to recreate it myself — or even to ask for the recipe.
Continue Reading For the Love of Stuffing (And Dressing, Too)
I adore pumpkin. Its bright orange shell is such a relief, during a season when the grey of winter is settling in. But my love of pumpkin goes beyond its brilliant color. Its luscious texture and earthy sweetness make it perfect for baking all kinds of desserts: pumpkin creme brulee, classic pie, breads and cheesecake. When pumpkin is pureed smooth, it has a custard-like texture, so it lends itself beautifully to this silky cheesecake. For a nice contrast to cheesecake, add candied almond crunch and a dollop of Amaretto whipped cream.
Continue Reading Pumpkin Cheesecake with Candied Crunch and Amaretto Whipped Cream
David Rocco purees pumpkin, squash & potato for a thick and flavorful soup.
More Fall Soups: