10 Days of Thanksgiving Recipes: All Things Mashed

Perfect Mashed Potatoes
Photos: Food Network

Everyone's family seems to have a special mashed potato recipe. Some would-be potato mashers keep it simple, relying on a traditional hand mixer to mash butter and milk into steamy Russets. Some get technical, using a potato ricer to ensure their mash is silky smooth and lump-free. Finally, some get gourmet, opting for out-of-the-box (or burlap bag?) bases and combinations. No longer is the Russet the norm; sweet potatoes, parsnips, apples, and even cauliflower are often masquerading as the mash of choice, filled with every spice and creative topping combo known to man. However your family prepares them, here are five recipes to make sure whatever you mash holds it weight.

1. PERFECT MASHED POTATOES
The perfect mashed potatoes aren't actually mashed. The key is using a potato ricer (which looks like a giant garlic press). This gadget gently breaks the potatoes into tiny, flaky pieces (rather than smashing them into a gluey mass), creating just the right texture. Your left with light, fluffy, perfect potatoes.

Bourbon-Walnut Sweet Potato Mash
Photo: BonAppetit

2. BOURBON-WALNUT SWEET POTATO MASH
Cinnamon, allspice, nutmeg and maple syrup set the base for this autumnal mash. A splash or bourbon and chopped, toasted walnuts make it complete.

3. BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREAD CRUMBS
An Italian twist on classic mashed potatoes, this baked mash gets its a savory, crisp topping from the combination of Parmesan cheese and toasted bread crumbs.

4. GARLIC MASHED POTATOES
The potatoes are cooked along with a whole head of garlic, adding a rich, savory dimension to this essential Thanksgiving side dish. To make your mashed potatoes even more luxurious, substitute half-and-half for the milk in this recipe.

Blue Cheese-Walnut Mashed Potatoes
Part of Food Network's 50 Mashed Potato Recipes
Photo: FoodNetwork

5. PARSNIP-APPLE MASH
Transform humble parsnips into a luxurious alternative to mashed potatoes. When pureed, simmered apples and parsnips take on a dense, silky texture. This recipe can be prepared up to two days in advance of Thanksgiving and reheated before serving.

BONUS: 50 MASHED POTATO RECIPES FROM FOOD NETWORK MAGAZINE
Choose from 50 simple additions to a traditional mashed potato base including cheddar bacon, pancetta rosemary, Tex-Mex, crispy garlic, golden saffron and many more.

10 Days of Thanksgiving: Eat Your Vegetables!

Creamy Mustard Greens with Fried Shallots
Photo: FoodandWineVege

Vegetables might be the red-headed stepchild of Thanksgiving, but I'm here to stick up for good ole' greens. Sure, they're overlooked during the holiday but it's not they're fault. How do they stand a chance on a day dedicated to stuffing yourself with as many carbs as you shoved into that 12-lb turkey?

If vegetables have any chance of holiday redemption, these five recipes will do the trick. From spicy Brussels sprouts with fried capers to baked acorn squash with chestnuts, apples and leeks, these dishes run the gamut from healthy to indulgent. The one thing they all have in common? You can bet your guests will be begging for seconds.

1. CREAMY MUSTARD GREENS WITH FRIED SHALLOTS
Crisp fried shallots are a terrific contrast to creamy greens, especially when they're stirred in and sprinkled on top.


2. SPICY BRUSSELS SPROUTS WITH FRIED CAPERS
This quick recipe for piquant brussels will save precious time this Thanksgiving, without sacrificing on taste.

3. BAKED ACORN SQUASH WITH CHESTNUTS, APPLES AND LEEKS
Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any winter holiday, but they're also a festive accompaniment to turkey, ham or roast goose.

Roasted Carrots, Parsnips and Shallots
Photo: MarthaStewart

4. BROCCOLI RABE WITH GARLIC AND ALMONDS
Boiling the broccoli rabe beforehand reduces its bitterness. Toss in the pan with sauteed garlic and almonds to reheat.


5. ROASTED CARROTS, PARSNIPS AND SHALLOTS
Carrots, parsnips, and shallots become rich and sweet when roasted in a hot oven. Here, the vegetables are served with a tart relish of green olives, parsley, mint, and white-wine vinegar.

10 Days of Thanksgiving: Stuffings & Dressings

Cornbread, Sausage and Pecan Stuffing
Photo: BonAppetit

I've got a confession to make. On Thanksgiving, I'm not a fan of turkey. To me, it's a necessary evil; a vehicle best used for making rich, moist, carb-o-liscious stuffing. For over twenty years, my mom has been stuffing our turkey with the simplest of stuffing mixes: Original Stove Top Stuffing. It's not gourmet, it's not complicated and, let's be honest, isn't hugely appealing straight out of the box.

That said, something magical happens when you bake said Stove Top inside a turkey cavity. It becomes moist, fluffy and heavenly; which is exactly why I've asked my mom to make it and bring it to the first Thanksgiving Bryan and I are hosting at our home. But new hosts mean new traditions and I'm going gourmet with "my" stuffing. It might be sourdough and sweet Italian sausage, cornbread with roasted fall vegetables or an oldie but a goodie recipe from Gourmet circa 1975. Whatever we choose, we'll certainly give thanks for recipes old and the new.

1. CORNBREAD, SAUSAGE AND PECAN STUFFING
Use store-bought or homemade cornbread; Bon Appetit recommends Jiffy mix (you'll need two boxes).

2. CORNBREAD DRESSING WITH ROASTED FALL VEGETABLES
Roasted carrots, parsnips, and rutabagas add great depth of flavor.

3. SOURDOUGH, WILD MUSHROOM AND BACON DRESSING
Toasty sourdough, earthy wild mushrooms and bacon. Can it get any better? Actually yes; add some bacon drippings for extra moisture and flavor.

Lemony Mushroom and Pine Nut
Stuffing Muffins
Photo: FoodandWine

4. LEMONY MUSHROOM-AND-PINE NUT STUFFING MUFFINS

A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy (pictured, left). The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.

5. SAGE STUFFING FROM GOURMET MAGAZINE, 1975
A mixture of white bread and cornbread crumbs soak up butter, cream and a variety of herbs. Add in chicken livers and this is the closest to "mom's" original stuffing recipe you'll ever find. 

10 Days of Thanksgiving: Relishes & Chutneys

Cherry-Pear Mostarda
Photo: LA Times

Fresh or canned? When it comes to cranberry sauce, I've never heard of a more polarizing Thanksgiving issue. Just the mere presence of the "wrong" type of sauce can send people into a tailspin. My family has always opted for the canned stuff while Bryan's family asks that he be in charge of making fresh cranberry sauce. I like both kinds while Bryan likes neither. Isn't it time we stopped the madness?

From chutney to relish to mostarda, there are so many ways to dress up classic cranberry sauce and keep the peace. I've collected five fabulous versions -- think cranberry ginger chutney and cherry-pear mostarda -- from Bon Appetit, Martha Stewart and Hatfield's restaurant in L.A. Make any one of these and the only debate at your table will be who gets the last serving.

1. CRANBERRY-GINGER CHUTNEY
This chutney has added piquancy from fresh ginger and a pinch of crushed red pepper, plus more versatility than the average cranberry sauce: It dazzles on turkey sandwiches and alongside roast duck.

Sweet-and-Spicy Cranberry Sauce
Photo: 

2. PINEAPPLE CRANBERRY SAUCE WITH CHILI AND CILANTRO
The pineapple may be unexpected, but it brings the cranberry, chili and cilantro flavors together and makes them shine.

3. CHERRY-PEAR MOSTARDA
Recipe (pictured above, right) adapted from Chefs Quinn and Karen Hatfield, co-owners of their eponymous restaurant. Dried pears can be found in most well-stocked and gourmet markets, as well as online. Pickled mustard seeds are available at select gourmet markets and online.

4. SWEET-AND-SPICY CRANBERRY SAUCE
Guests will bite into this unassuming cranberry sauce only to encounter a "whang!" from lime zest and cayenne pepper.

5. CRANBERRY SAUCE WITH DRIED FIGS
This cranberry sauce with dried Calimyrna figs has a chutney like texture. A little red wine makes the sauce rich in flavor and ruby red in color.

10 Days of Thanksgiving: Grateful for Gratins

Broccoli and Cauliflower Gratin
Photo: Southern Living

Mention the word "gratin" and the first response is often, "What exactly IS a gratin anyway?" According to Wikipedia, a gratin is "a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter." Sounds good to me!

Think of a gratin like a fancy casserole. The best part about a gratin is the fillings are nearly endless. You can go the decadent route with ingredients like mushrooms and goat cheese or Brussels Sprouts, Beemster cheese and bacon. Or, take the healthy road and opt for swiss chard and leeks, or broccoli and cauliflower. Whatever direction you decide, here are five recipes to get you started.

1. POTATO AND MUSHROOM GOAT CHEESE GRATIN EN CROUTE
The handmade pastry in this decadent gratin takes some time but the result is well worth the effort.

2. SWISS CHARD AND LEEK GRATIN
This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano.

3. CREAMY LIMA BEAN GRATIN
Not your mother's lima beans. This deliciously rich gratin balances lima beans with leeks, Cremini mushrooms and a grated Parmesan and bread crumb topping.

Swiss Chard and Leek Gratin
Photo: FoodandWine

4. BROCCOLI AND CAULIFLOWER GRATIN
A quick and creamy Dijon-mustard sauce, laced with Parmesan and Cheddar cheese, turns a simple dish of broccoli and cauliflower into company fare.

5. BRUSSELS, BEEMSTER AND BACON GRATIN
Beemster is a Gouda-style cheese similar to butterscotchy aged goudas with little bits of crunch from crystallization that occurs during the cheese-making process. The savory flavor profile is a terrific match for brussels sprouts and Canadian bacon in this creamy gratin. Serve it with pierogies and a salad dressed in a tart vinaigrette to cut through the richness.

10 Days of Thanksgiving: Green Beans

Green Beans with Crispy Onions

Ahhh, the good ole' green bean casserole. A dish whose original Campbell's soup recipe has spanned generations and Thanksgiving tables the country over. It's very simple: Combine Campbell's condensed cream of mushroom soup with French-cut green beans, milk, soy sauce, salt and pepper. Bake and top with French's French fried onions. Couldn't be simpler, right?

Modern spins on the 50's classic might be a smidge more involved but arguably result in a more flavorful and health-conscious dish. That's the route we're taking this Thanksgiving, looking at dishes like green beans and walnuts with lemon vinaigrette, green beans with Cremini mushroom sauce, and Haricot Verts (fancy green beans) with roasted fennel and shallots. Want to modernize your green bean casserole? Check out five recipe ideas below to help get you started.

1. GREEN BEAN CASSEROLE WITH HOMEMADE MUSHROOM SAUCE 

Martha Stewart has made the quintessential Thanksgiving casserole better than ever by combining fresh green beans, homemade mushroom sauce, and savory fried shallots.

2. GREEN BEANS AND WALNUTS WITH LEMON VINAIGRETTE
This Thanksgiving side is as simple as it is delicious.

Balsamic-Glazed Green Beans and Pearl Onions
Photo: MyRecipes.com

3. HARICOT VERTS, ROASTED FENNEL AND SHALLOTS


4. GREEN BEANS WITH CREMINI MUSHROOM SAUCE


5. BALSAMIC-GLAZED GREENS BEANS AND PEARL ONIONS 

10 Days of Thanksgiving: Eat Dessert First!

Puff Pastry Pear Tartlets
Photo: Food and Wine

A few days ago I wrote that pumpkin, apple and pecan pies are the most popular Thanksgiving pie flavors. They're popular but they're also predictable so I'd like to share two twists on Thanksgiving dessert: 1) Creative alternatives to the typical fanfare, and; 2) A list of the BEST traditional recipes one can find. No matter which route you go, your guests will find room for dessert!

1. Puff Pastry Pear Tartlets
“I had the honor of cooking for Julia Child’s 80th birthday party at the home of a former F&W editor in chief,” says Grace Parisi. “At the end of the evening, Child graciously asked, ‘Who made that looovely dessert?’ I managed to croak out, ‘I did.’ These tartlets are a variation on that recipe.” - Grace Parisi of Food and Wine

2. Banana-Chocolate Chip with Peanut Butter Frosting
This cake is perfect for beginners—it's moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting. - BonAppetit

3. Texas State Fair Pecan Pie 

This extraordinarily rich and sweet pecan pie was the winner at the 1996 State Fair of Texas State pie competition, which Dean Fearing helped judge. "Out of 140 pies, this one was it," he says. "Her name was Bobby Lee; she never told me her last name." - Food and Wine

Banana-Chocolate Chip with Peanut Butter Frosting
Photo: Bon Appetit

4. Pumpkin Banana Mousse Tart

This tart was inspired by a pumpkin mousse with mashed banana and orange zest that Ina's mother made for years for Thanksgiving. It's lighter and much more flavorful than that cloying old pumpkin pie, and people really do go nuts for it. - Oprah

5. Pumpkin Pie

A tried-and-true pumpkin pie recipe from the 'Butter Queen', Paula Deen herself.

6. Old-Fashioned Apple Pie

"Apple pie" conjures warmth, aroma, taste, and togetherness. This one is filled with Granny Smith apples and is tucked into a buttery crust. - Martha Stewart