These Gourmet Thanksgiving Recipes Will Make You the Ultimate Hostess
We often focus on maximizing time and minimizing effort, especially when it comes to cooking. There's something different about Thanksgiving, though. It's a time when friends and family come together, when deadlines dissipate and experience matters most, and when we savor the joy of making a delicious meal for those we love. If you usually approach cooking as a rushed midweek chore, it's time to switch your mindset. Forget about the end result—real satisfaction comes from relishing the process of creating a dish, not just racing toward plating it up.
This approach is at the core of The Art of Entertaining Relais & Châteaux, a must-read hosting manual that offers dinner party and event inspiration from some of the most admired chefs and entertainers in America. Here, we spotlighted three decadent recipes crafted by top chefs that will turn your casual Thanksgiving into a celebration to remember. It's time to slow down and savor the hours leading up to Thanksgiving. Invite your family into the kitchen to lend a hand in creating this chef-approved Thanksgiving feast. Bon appétit!
Squash Risotto With Chanterelles
It's all about presentation with this creamy, luxurious risotto by The Inn at Little Washington. Go a step further by serving this decadent dish in a hollowed roasted pumpkin—it'll be the standout entrée on your Thanksgiving table.
1 red kuri squash, halved, seeded, and diced
1/2 cup unsalted butter
1/4 cup pure maple syrup
3 tbsp. sherry vinegar
1 small bunch fresh thyme sprigs
1 tbsp. fennel seeds
1 tbsp. whole cloves
Risotto base and plating ingredients (See full list)
Preheat the oven to 350°F. Place the diced squash in a roasting pan, and season with the butter, maple syrup, sherry vinegar, and salt. Add the thyme, fennel seeds, and cloves; then pour 1/4 inch of water into the bottom of the pan. Cover the pan with aluminum foil, and bake for one hour, or until the squash is tender.
Remove and discard the thyme sprigs and cloves. In batches if necessary, purée the squash in a blender until smooth. Pass the purée through a chinois to strain, adjust the seasoning if necessary, and reserve.
In a large heavy sauté pan, sear the chanterelles in one tablespoon of butter until lightly colored. Add the candied ginger and nutmeg to taste, and a couple teaspoons of Calvados. Add the cooked rice (see The Inn at Little Washington for detailed directions) and about one cup of the purée, and heat through. Adjust the texture with stock: You are looking for a loose and creamy consistency.
Over medium-low heat, gradually stir in about 1/2 cup butter and 1 cup Parmesan until the risotto is smooth and luxurious. Adjust the seasoning with additional Calvados, squash purée, nutmeg, salt, and pepper. Garnish with brown butter–toasted pecans and microgreens. Serve in a hollowed pumpkin for added impact on your Thanksgiving table.
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