The Ultimate Thanksgiving Feast
Holiday Turkey [1]
Turkey takes center stage in almost every Thanksgiving menu. For the moist roast bird pictured at left, we borrowed a couple of tricks from Cincinnati, Ohio, chef Paul Sturkey: basting with butter and cooking with broth in the pan. Serve with Paul's Cranberry-Pear Chutney (slide 10).
Prefer a traditional stuffed turkey? Try our Turkey with Old-Time Stuffing. Parsley, sage and thyme blend with pork sausage in this Midwest favorite.
Holiday Turkey [2]
Champagne-Poached Pear Salad [6]
Dried cranberries and toasted walnuts accent this elegant fruit salad from Courtright's Restaurant in Willow Springs, Illinois. Finish the plate with brie cheese that's coated with bread crumbs.
Caramel-Pecan French Silk Pie [10]
Caramel and pecans form a gooey base for this chocolate dream pie. Make this decadent pie at least a day ahead so it has plenty of time to chill before guests arrive.
Pumpkin-Currant Scones and Best Potato Rolls [14]
Pumpkin blends with spices such as ginger, cinnamon, nutmeg and cloves in fragrant Pumpkin-Currant Scones from Cafe Latte at Victoria Crossing in Saint Paul. Another holiday bread your guests will love: Best Potato Rolls from Lucia's Restaurant in Minneapolis. Our recipe for the potato rolls also gives a variation for Garlic and Rosemary Knots pictured at left.
Best Potato Rolls [16]
Autumn Fruit Salsa [19]
Here's a refreshing holiday salsa from Mackinnon's Restaurant and Gourmet Catering in Northville, Michigan. Serve the pear-and-veggie mixture with blue corn chips.
Autumn Fruit Salsa [20]
Pumpkin-Spice Creme Brulee [23]
This creamy, rich dessert comes from Courtright's Restaurant in Willow Springs, Illinois. Although the restaurant puts a solid crust of caramelized sugar on its creme brulee, we made it easier for you and drizzled it on.
For more luscious pumpkin ideas, click on the link below to "Pumpkin Recipes We Absolutely Love."
Montana Broil [28]
If your holiday diners are in the mood for something other than turkey -- or you're serving a choice of entrees -- try this marinated beef flank steak with rich mushroom sauce. The recipe comes from Camp Ticonderoga in Troy, Michigan, where the cathedral ceiling, cobblestone fireplaces and wood floors remind visitors of an early 1900s Adirondack lodge.
Montana Broil [29]
Fresh Fruit Salad with Honey-Rum Dressing [32]
Mint, lime juice, rum and honey bathe the fruit in fresh flavors. Serve it as a Thanksgiving side dish or an easy fruit for brunch or breakfast.
Potatoes on the side [36]
Drizzle red-skinned new potatoes with a rich, cheesy sauce to make Glad Tidings Potatoes, from the Latchstring Restaurant at western South Dakota's Spearfish Canyon Resort.
If you're more of a sweet potato fan, try Sweet Potatoes with Toasted Marshmallows from Courtright's Restaurant in Willow Springs, Illinois. Cinnamon, allspice, star anise and vanilla flavor creamy, buttery sweet potatoes.
Cranberry-Pear Chutney [41]
This delicious sweet-and-sour relish sparkles with the flavor of fresh cranberries and Asian pears. Make it up to five days ahead of your meal to save time on Thanksgiving.
A tantalizing table [45]
Set a table that's as tantalizing as the food. Borrow from nature's own color palette -- crimsons, russets, golds and soft greens bring the outdoors in, while they suitably complement the dinner. Wrap napkins in a soft ribbon topped with a carefully selected dried leaf from your yard or a park.
Pretty place cards [48]
Focus on each guest with a handwritten place card that's decorated with a twig of orange-red bittersweet. Holiday-shape chocolates at each place setting will sweetly draw guests' attention.
Thanksgiving glow [51]
Candles in fall hues set the tone for an elegant and relaxed dinner. Autumn touches of bittersweet, leaves and gourds also grace a centerpiece arrangement.
