16 Gourmet Thanksgiving Recipes from Celebrity Chefs, Restaurateurs, and Culinary Experts

1. Heat up your stock, heavy cream and garlic until it comes to a boil. Slowly whisk your polenta into your liquid and turn your heat to low, whisking occasionally so it doesn’t burn on the bottom.
2. After 25 min your polenta will be super creamy and sexy. Turn off your polenta and whisk in desired parmesan, butter and salt to taste.

Plating and serving:

1. Add a ladle of polenta to a shallow bowl.
2. Take your braciole out of the sugo. Remove string and slice into 1 1/2 inch slices. Place on top of polenta. Ladle some sugo on top of braciole, garnish with a little parm and a drizzle of olive oil.
3. Serve salad on the side.

Chef Nick Ritchie, Executive Chef at Signature Kitchen Suite since 2018, brings a wealth of culinary experience and Napa Valley roots to his role at the brand’s Experience & Design Center. With a passion for both fine dining and culinary education, his career began at Tra Vigne under renowned chefs Michael Chiarello and Carmine Quagliata. After earning his degree from the Culinary Institute of America, he honed his skills internationally, working in Seattle and Italy, where he mastered Italian cuisine. Nick later returned to California, contributing to Michael Chiarello’s Food Network show and winning a Daytime Emmy. He went on to lead at Bottega, Chiarello’s restaurant, and achieved industry recognition. Today, he educates and inspires through cooking demonstrations at Signature Kitchen Suite, showcasing the brand’s “True to Food” mission and luxury appliances. If you want to try an unexpected and flavorful stuffing, here’s his kimchee-infused recipe.

Holiday Stuffing with Kimchee, Red Pepper, and Scallions by Chef Nick Ritchie

Instructions:

1. Over medium heat, place the extra virgin olive oil in a 4 qt pot.
2. Place the onion in the pot and cook until translucent.
3. Put in the root vegetables and cook for 2 minutes. Once tender add garlic.
4. Add the arborio rice and toast in the pot with the vegetables for 1 minute.
5. Season with half the salt and add 1 cup of vegetable stock to the pot.
6. Cook the stock down until it is almost dry while constantly stirring with a wooden spoon.
7. Continue this process until all stock is gone.
8. Season with the rest of the salt and all the parsley.
9. Add the parmesan cheese and butter and stir until well incorporated.
10. Lay out the rice mixture onto a sheet pan to cool down in your fridge.
11. In three separate bowls put flour in one, beaten eggs in one and breadcrumbs in the other.
12. Using your hand, roll rice into balls of similar size and lay them on a sperate sheet tray
13. Place each ball in the flour 1 at a time then the egg wash then the breadcrumbs.
14. Once all rice balls have been breaded have a pot with a candy thermometer in it and bring the oil to 350 F.
15. Working in batches fry the rice balls until golden brown.
16. Remove and place on a wired sheet tray and season with kosher salt.

Chef Erica Blaire Roby is one of the nation’s leading female pitmasters, celebrated for her award-winning artistry in barbecue and her diverse accomplishments as an attorney, level-2 Certified Sommelier, Navy wife, and mother. In 2021, Erica claimed the title of “Master of ‘Cue” as the Season 2 winner of Food Network’s BBQ Brawl. She later launched her acclaimed digital series, The Pit Stop with Blue Smoke Blaire, documenting the barbecue world while traveling across the U.S. in her RV. At the 2022 Memphis in May World Championship BBQ Cooking Contest, Erica tied for 1st in brisket and placed 4th in ribs, a feat featured on Food Network’s BBQ USA. Passionate about giving back, Erica supports Operation BBQ Relief and inspires future pitmasters through guest lectures and Blue Smoke Blaire’s Barbecue Academy, which she founded in 2023. Her work has been spotlighted on GMA, TODAY, Forbes, and Woman’s World. If you’re looking to whip up a tasty comfort food dish this season, try her Thanksgiving Shepherd’s Pie, which she crafted in collaboration with Beef It’s What’s for Dinner.

Thanksgiving Shepherd’s Pie by Chef Erica Roby

Ingredients:

• 1 lb. Ground Beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups mixed vegetables
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 4 large potatoes, peeled and chopped
• ¼ cup milk
• 2 tablespoons butter
• 1 cup shredded cheddar cheese

Instructions:

1. Prepare grill for indirect grilling; aim for medium heat, about 350-375°F (175-190°C).

2. While grill is preheating, prepare filling. In a large skillet over medium heat, cook the Ground Beef, onions, and garlic until the meat is well browned and the onions are tender. Drain.

3. Stir in the mixed vegetables, beef broth, tomato paste, Worcestershire sauce, and salt and pepper. Simmer 10-15 minutes, while you prepare the mashed potatoes.

4. For the mashed potatoes, boil potatoes until tender. Drain and return them to the pot. Add the milk and butter, then mash until smooth. Season with salt and pepper.

5. Take a grill-safe baking dish and spread the meat mixture on the bottom. Top with mashed potatoes, spreading evenly to edges to seal in the meat below. Sprinkle top with shredded cheddar cheese.

6. Place the baking dish on the grill, in the area set up for indirect grilling. Close the lid and cook 25-30 minutes, or until filling is hot and bubbly and cheese is melted and slightly browned.

7. Carefully remove the shepherd’s pie from the grill (the dish will be hot). Cool slightly before serving.

Starting at the young age of thirteen, Chef Vince Sanchez started his career in food at a local sandwich shop in Gilroy, CA. Little did he know this would turn into a lifelong obsession with food and hospitality. Early in his culinary career, Vince gained a love for Italian cooking, even visiting Italy multiple times to further his education in the kitchen. Vince earned a chance to work at the acclaimed Michelin two-star restaurant Acquerello in San Francisco, CA, for Chef Suzette Gresham, where he realized hospitality was his calling. Following his time at Acquerello, Vince spent the next several years honing his craft at such restaurants as Oliveto in Oakland, CA and Ad Hoc in Yountville, CA. After moving to Napa Valley with his future wife, Vince found himself at the culinary helm of Harvest Inn in St. Helena as well as strengthening his wine knowledge at Silver Oak Cellars as an Estate Chef. Vince is excited to be taking the reins at St. Supery Estate Vineyards and Winery as Estate Chef. He draws inspiration from the exceptional estate wines, utilizing the estate fruit and vegetables from Dollarhide Ranch as well as the Rutherford Estate garden in his enhancement of the winery’s seasonal culinary pairings. To help you elevate your Thanksgiving dinner side dishes, here’s his elegant and artisanal take on roasted carrots.

Koji Roasted Carrots by Chef Vince Sanchez

Ingredients:

For Carrots:

• 800 grams baby carrots
• ¼ cup koji
• 170 grams orange juice
• Zest of 6 lemons
• 10 grams salt
• 10 grams curry powder
• 80 grams olive oil
• 50 grams butter

For Yogurt:

• 340 grams (1 cup) yogurt
• 10 grams Garam Masala
• 10 grams salt
• 7 grams garlic powder
• Zest of 2 lemons
• Juice of 2 lemons
• Salt and pepper to taste

For Garnish:

• 18 grams Everything spice
• ¼ cup equal parts picked: Parsley, Chervil, Tarragon, Sliced chive

Instructions:

1. Place all carrot ingredients, except the butter, in a vacuum seal bag and remove air. Place in an immersion circulator at 190 degrees Fahrenheit until soft, but not over cooked. Alternately, place in a small pot and simmer until cooked, or about 20-30 minutes. Once cooked, cool in an ice bath.
2. Separately, whisk together all the yogurt ingredients in a bowl until thoroughly combined. Season with salt and pepper to taste.
3. Remove carrots from their bag or pot, making sure to reserve liquid. Pat carrots dry with a paper towel and place in a very hot pan with a small amount of oil. Once carrots are charred, turn off the heat and add the butter and 1 tablespoon of carrot cooking liquid. Season to taste.
4. Spread a generous layer of yogurt on the bottom of the plate and place carrots atop. Garnish with the Everything spice and picked herbs.

Chef’s Notes: Koji is cooked rice or soy that has been inoculated with a fermentation culture. Once found only in Japanese cuisine, it is now widely available in the specialty food aisle or online. We love using it to impart a depth of umami that is hard to replicate. Everything spice, aka Everything Bagel spice, is also now commonly found in the spice aisles of most grocery stores. The Vadouvan yogurt makes a delicious sauce for any roasted vegetables, especially ones with some sweetness. Store any extra sauce in a tightly sealed container in the refrigerator for up to a week. Pair with St. Supéry Napa Valley Estate Élu.

Chef Nina Compton, a James Beard Award-winning chef, is celebrated for her innovative approach to blending Caribbean flavors with French, Italian, and Louisiana-inspired cuisine. Named “Best Chef: South” by James Beard in 2018 and a 2023 semi-finalist for “Outstanding Chef,” Nina is the chef/owner of the acclaimed Compère Lapin at Old No. 77 Hotel & Chandlery and BABs in the Bywater neighborhood. Her restaurants have garnered national accolades, including Eater’s “Best Restaurants in America,” Esquire’s “40 Most Important Restaurants of the Decade,” and a rave review in The New York Times. In 2023, she debuted Nina’s Creole Cottage, a fast-casual concept at Caesar’s New Orleans, and will open ShaSha Lounge in 2024, an NFT collaboration with top U.S. chefs. Born and raised in St. Lucia, her work is deeply rooted in her Caribbean heritage, emphasizing bold flavors, Gulf ingredients, and refined technique. She recommends serving her Pumpkin Budino (which is a rich and creamy Italian dessert) after your Thanksgiving meal, as she says, “It’s the perfect combination of salty and sweet – silky pumpkin custard is covered with salted caramel and dusted with flaky sea salt. It’s always a hit and a different way to enjoy pumpkin on the holiday”.

Pumpkin Budino by Chef Nina Compton

Ingredients:

• 200g sugar
• 60g corn starch
• 725g milk
• 128g yolks
• 700g cream
• 16g salt
• 1/4 t cayenne
• 760g Pumpkin Puree
• 113g butter

Instructions:

1. Heat cream, milk, salt, sugar, cayenne
2. Temper with pumpkin puree and butter.
3. Add back to pot.
4. Temper with yolks and corn starch.
5. Cook until thickened.
6. Strain through chiniois.
7. Cool in ice bath, stirring–don’t let sit in ice bath too long.
8. Serve with whip cream and toasted pecans.

Chef Aaron Cuschieri, a Detroit native, spent over a decade honing his culinary skills under some of the country’s most renowned chefs before joining The Dearborn to realize his vision for an urban American tavern alongside owners Clodagh and Amy Lawless. Recognized as one of Zagat’s “30 Under 30” (2013) and Eater’s “Young Guns” (2012), Aaron also gained national attention as a contestant on Bravo’s Top Chef (2013) and for besting Bobby Flay on the Food Network’s Beat Bobby Flay (2019). After attending the Art Institute of Michigan, Aaron began his career at Assaggi Bistro in Ferndale, Michigan, where he quickly rose from sous chef to executive chef. He further refined his craft at Chicago’s acclaimed Alinea and was soon tapped by Chef Takashi Yagihashi to be chef de cuisine at Takashi restaurant, eventually moving on to become executive chef at Yagihashi’s Slurping Turtle. In 2015, Aaron took the reins at Kinmont, where he worked under Chef Jared Van Camp and helped shape the restaurant’s sustainable “Field & Stream” ethos. At The Dearborn, he blends his fine-dining experience with a deep respect for Midwest agriculture, creating an unpretentious yet creative menu. If you’re looking to bake a traditional dessert with a contemporary twist, try his Butterscotch Pecan Pie recipe.

Butterscotch Pecan Pie by Chef Aaron Cuschieri

Ingredients:

Brown Butterscotch Drizzle:

• ¾ cup Butter
• 1 ½ cup Dark Brown Sugar
• 1 teaspoon Lemon Juice
• 1 cup Heavy Cream
• 1 tablespoon Vanilla Extract
• 1 tablespoon Scotch Whisky
• 1 teaspoon Salt

Flaky Pastry:

• 1 ½ cups All Purpose Flour
• ½ teaspoon Salt
• ⅔ cup Cold Butter
• ⅓ cup Ice Cold Water

White Chocolate Whipped Ganache:

• ½ cup Heavy Cream
• 2 tablespoons Honey
• 1 cup White Chocolate (Orelys preferred)
• 1 ¼ cup Heavy Cream

Pecan Praline Pie Filling:

• ½ cup Butter
• ¼ cup Maple Syrup
• ¼ cup Honey
• 1 cup Brown Sugar
• 1 egg
• 1 tablespoon Bourbon Whisky
• ½ teaspoon Salt
• 2 ½ cups Pecan Halves

Instructions:

Butterscotch Drizzle (Can be made days ahead)

1. Brown the butter, then whisk in brown sugar and lemon juice and stir to combine. The mixture will look like wet sand.
2. Bring to a boil then reduce to a slow steady boil and continue cooking, stirring frequently for 2-3 minutes, until the mixture looks smooth rather than grainy. (At first the butter and brown sugar may seem to be separated but it will come together as it cooks.)Stand back a little (as the mixture will sputter a bit) and add the heavy cream.
3. Stir to combine then return to a low steady boil. Cook for another 4 minutes, stirring frequently. Add the vanilla, Scotch (if using) and sea salt. Stir to combine.
4. Allow to cool completely and keep in cooler when not using.
5. Rewarm gently before serving in a saucepan over low heat or in the microwave for 20-30 seconds. Do not bring to a boil when rewarming.
6. Whisk well and drizzle over edges of whipped ganache.

Flaky Crust (Made at least a day ahead but can be made week prior, then roll out day after dough and forming in crusts and freezing.)

1. In a large bowl, whisk together the flour and salt.
2. Add the cold, cubed butter to the flour mixture and toss the cubes through the flour until each piece is well coated.
3. Use your fingers to “cut” the butter into the flour by pressing the cubes between your fingers, flattening them into big shards. Toss the butter through the flour as you work, re-coating the pieces. Continue until the largest pieces of butter are about the size of walnut halves (some pieces will be smaller).
4. Make a well in the center of the flour-butter mixture. Add 1/4 cup of ice water to the well, keeping extra water on hand.
5. Using a tossing motion with your hands, mix the water into the flour-butter mixture. As the dough begins to come together, switch to a kneading motion until the dough holds together.
6. Check the dough: it should hold together easily but look rough and slightly crumbly. If it’s too dry, add more water (1 tsp at a time) until it holds together. If it’s too sticky, sprinkle in a little more flour.
7. Form the dough into a flat, even disk.
8. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to 1 hour.
9. On a lightly floured surface, roll out the dough to about 1/2 inch (1 cm) thick. Shape doesn’t matter, just focus on thickness. Brush off any excess flour from the surface of the dough.
10. Fold the dough in half horizontally, then fold it again into quarters.
11. If the dough feels sticky or soft, re-wrap it in plastic wrap and refrigerate for 30 minutes before proceeding.
12. After the dough has chilled, roll it out again to 1/2 inch (1 cm) thick. Brush off any excess flour and fold it in half horizontally, then fold it into quarters again.
13. Tuck the ends of the dough under to form a round disk. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or overnight.
14. Once chilled, remove the dough from the refrigerator and roll it out on a lightly floured surface into a 12-inch circle.
15. Gently transfer the dough to a 9-inch metal pie plate, pressing it into the edges of the plate.
16. Trim any excess dough, leaving a small overhang. Fold the overhang under and crimp the edges for a decorative finish.
17. Place the pie crust in the freezer for at least 15 minutes before filling or baking.

Whipped Ganache (Day Prior to finishing)

1. Heat the smaller portion of whipping cream (½ cup) with the glucose and the invert sugar.
2. Slowly pour the hot mixture over the melted ORELYS 35% chocolate.
3. Immediately mix using an electric mixer to make a perfect emulsion.
4. Add the larger portion of whipping cream (¼ cup). Mix in the electric mixer again.
5. Store in the refrigerator and leave to stiffen, preferably overnight. Whip until firm.

Pecan Praline Pie (Day of Baking)

1. Heat oven to 425F.
2. Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. 
3. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. 
4. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
5. While the syrup mixture cools, combine sugars, eggs, bourbon, vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
6. Remove pie crust from freezer and place pecans along the bottom of the crust.
7. Carefully pour the filling over the pecans. Place the pie plate on a sheet tray and bake for 10 minutes. 
8. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
9. Cool at room temperature for 30 minutes and chill in cooler, can be held in cooler for up to 3 days or left at room temperature for up to 2 hours.

Chef Michelle Palazzo, trained at the Institute of Culinary Education for Pastry and Restaurant Management, is the Executive Pastry Chef of Frenchette Group in NYC. In 2018, she joined Chefs Lee Hanson and Riad Nasr, who opened, Frenchette in TriBeCa. With Michelle at the helm of running the dessert brigade,  Frenchette has received numerous accolades from  Eater,  Bon Appétit,  The James Beard Awards, and  The New York Times. Today, she continues to hone her technical skills, embracing her talent to create a dynamic Pastry and Bread program for its expanding restaurant group including Le Rock, Frenchette Bakery, and recently opened Le Veou Dor. In collaboration with Plugrà, she’s whipped up a phenomenal dessert recipe for Maple Pumpkin Pie with Cognac, sure to be a hit with your friends and family during Thanksgiving.

Maple Pumpkin Pie with Cognac by Chef Michelle Palazzo x Plugrà

Ingredients:

• Pie Crust
  • 4.5 cups (630g) AP flour
  • 2.5 tbsp (30g) Sugar
  • 2.5 tsp (10g) Fine Sea Salt
  • 2 cups (450g) 82% Unsalted Plugrà® European Style Butter, cold cut 1”x 1” squares
  • ½ cup (4.5oz, 126g) Cold Water

• Maple Pumpkin Filling with Cognac
  • ¼ cup (2oz, 85g) Maple Syrup
  • ¾ tsp (4g) Fine Sea Salt
  • 1 tsp (5g) Cinnamon
  • ½ tsp (2g) Ginger
  • .5 Zested Nutmeg
  • 1 cup (8oz, 227g) Cream Cheese (room temperature)
  • ¼ cup (2oz, 57g) Unsalted Plugrà® European Style Butter (melted)
  • 3 (150g) Eggs
  • 2 cups (15oz, 425g) Roasted Pumpkin Puree
  • 1.5 tbsp (1.5oz, 30g) Cognac (Cognac Dudognon)

Instructions:

FOR THE PIE CRUST

1. Mix your sugar, fine sea salt, and AP flour together
2. Cut your butter into even cubes 1×1”. Keep as cold as possible
3. Using either a food processor or bowl scraper, chop the butter into your flour mixture so the butter breaks down to a small pebble size shape. Store in fridge for 10-15 minutes.
4. Place your butter and flour mixture into a large bowl. Slowly start mixing the water into the flour mixture. Using either your hands or a bowl scraper, gently fluff and chop the hydrated flour into the drier areas. Once the dough holds together in your palm the dough is fully hydrated.
5. Stacking Method: Once the dough is hydrated, push and compact your dough together so it resembles a square. Cut the dough down the middle and place one side of the pie dough on top of the other. Push down the dough and repeat this process two more times so in total you have stacked the dough three times. Divide the dough into two roughly 12oz portions. Form into a 1” tall round puck shape and store in the fridge to rest for 45 minutes-hour.
6. Once chilled, roll the dough out using flour into a 12” circle. Move the dough around between each roll so the dough does not stick. Chill the dough again, then shape it into the desired pie shape.
7. If crimping dough for a classic pie shape, place rolled dough into a pie dish, pushing the sides into the bottom of the pan. Take the excess dough on the edges and roll the dough into itself. Using your pointer finger in one hand and your thumb and pointer finger in the other push the dough together to produce a crimp. Once the pie is crimped, place it into the fridge to relax.
8. Set the oven to 350 degrees Fahrenheit. If you have a convection oven, set it on high.
9. Blind bake your pie using either baking weight, baking beans etc.
10. Bake for 30-40 minutes, just until the edges start to golden, and the pie dough doesn’t rise up once weight is released.

FOR THE FILLING Using a food processor or mix by hand, combine sugar, salt, and spices

1. Add room temperature cream cheese to your flour mixture and blend until smooth
2. Add melted butter, puree, maple syrup, and cognac to the same mixture.
3. Blend or mix for 30 second and scraping down each time
4. Add eggs, mix again
5. Assembly: Fill blind baked pie shell with pumpkin filling
6. Bake pie at 300F (low fan if convection), 300F standard for 20-30 minutes. Pie is ready when the filling jiggles and moves as one.
7. Once chilled, top with maple or demerara sugar. Using a blow torch, brulee the top until caramelized.

Chef Chris Valdes is a Miami-born and raised chef, actor, TV personality, philanthropist, celebrity caterer, and cookbook author of “One With The Kitchen.” He has embraced many cultures through his cooking by fusing Caribbean flavors with modern influences to create iconic dishes. Chris has been featured on numerous TV shows such as LIVE with Kelly and Ryan, The Sherri Show, Good Morning America, Chopped, and was a finalist on Food Network Star and Star Salvation. He also co-hosted Roku’s “Que Delicioso!” Chef Chris blends his passion for food with his love for the local community and has worked with many organizations such as Florida Dairy Farmers, No Kid Hungry, and the March of Dimes. He donated over 50,000 meals to his community, including first responders, seniors, and families in need during the COVID-19 pandemic. To sweeten your holiday this season, he recommends whipping up his Caramel Rum Flan. 

Caramel Rum Flan by Chef Chris Valdes

Ingredients:

• ½ cup white sugar (for the caramel)
• 5 whole eggs
• 2 (14 oz.) cans sweetened condensed milk
• 2 (12 oz.) cans evaporated milk
• 1 tablespoon vanilla extract
• 4 tablespoons dark rum
• ½ cup white sugar
• 2 tablespoons cornstarch (dissolved in 1 tablespoon of filtered water)
• Cherries, peaches, and/or strawberries for garnish

Instructions:

1. Preheat the oven to 350°F.
2. In a medium saucepan over medium-low heat, melt the sugar for the caramel until it becomes a golden-light brown syrup. Remove from heat as soon as the sugar is dissolved to avoid burning.
3. Carefully pour the hot caramel into a 9-inch round glass baking dish or flan pan, tilting the dish to evenly coat the bottom and sides. Set aside.
4. In a large bowl, use an electric mixer or blender to mix the eggs, condensed milk, evaporated milk, vanilla extract, rum, and sugar until smooth. Add the dissolved cornstarch and mix well. Pour this mixture into the caramel-coated pan.
5. Place the flan pan inside a larger baking dish. Add enough hot water to the larger pan to reach halfway up the side of the flan pan (creating a water bath).
6. Bake for 45 minutes to 1 hour, or until a knife inserted near the center comes out clean. Remove the flan from the water bath, transfer it to a wire rack, and let it cool slightly. Refrigerate for several hours or overnight until fully set.
7. To serve, place a plate over the flan dish, hold both securely, and quickly flip it to invert the flan onto the plate. Before inverting, ensure the flan isn’t sticking to the edges by running a knife around the sides if needed.
8. Garnish with cherries, peaches, strawberries, or chocolate shavings and enjoy!

To discover more inspiring ideas, recipes, and hosting tips from celebrity chefs (such as the iconic Jeremiah Tower), award-winning restaurateurs (including Jonathan Waxman), culinary experts (like Food & Wine’s Editor-in-Chief, Hunter Lewis) and party-planning pros (who host events for A-list stars), visit the Entertaining section on Inspirations & Celebrations.

[Header image via Canva; food images and recipes c/o featured chefs.]