With Thanksgiving just a week away, you may find yourself crafting a holiday menu for your guests, or thinking of show-stopping sides to bring to your hosts. Whether you plan for a turkey dinner with sides, or are opting for a twist on tradition, THIRTEEN has many programs to whet your appetite.
Oven-roasted is always classic, but why not try a different take on turkey, with Julia Child and Jacques Pépin’s stuffed turkey roulade, perfect for large gatherings.
The cranberry is capable of more than its aluminum can! Drive By History Eats explores the culinary heritage of America’s founding fruit, and recreates a popular colonial cranberry dessert and a vegetarian pemmican, a cranberry energy bar based on food eaten by Native Americans.
No dinner is complete without greens — and Christopher Kimball has you covered with three different Mediterranean-inspired salads.
And for those of you saving a little room for dessert, the folks at Cook’s Country prepare an array of sweet treats, including banana pudding pie and no-churn ice cream.
Available for THIRTEEN Members: The team from Cook’s Country also presents a full Thanksgiving dinner, simplified. Follow host Julia Collin Davison as she makes One-Pan Turkey Breast and Stuffing, and watch Toni Tipton-Martin enter the dressing versus stuffing debate. Ingredient expert Jack Bishop shares tips for buying turkey, and Christie Morrison makes Pear-Cranberry Chutney from the Recipe Box. Lawman Johnson makes Roasted Butternut Squash and Apple. Stream Thanksgiving Simplified with THIRTEEN Passport.
As Chef Pépin says: “Happy cooking!”
Citrus Dry Brined Turkey
This simple turkey recipe will make a great centerpiece for your meal. The blend of seasonal herbs and citrus brings modern brightness to a traditional recipe that will satisfy everyone at your table.
Pan Drippings Gravy
What’s a turkey dinner without gravy? Learn how to use every part of your bird to make this essential accompaniment.
Crispy Parmesan Potatoes
Do your mashed potatoes always play second fiddle to stuffing? It’s time to take these babies out of the corner and let them have a starring role on your table.
Balsamic Glazed Pearl Onions
Onions are rarely the stars of a dish, but this simple recipe from Martha Stewart’s Cooking School really allows them to shine.
Brown Sugar Glazed Carrots
Thanksgiving is a time for indulgence, and even vegetables should get a sweet treatment. These carrots are sure to please even the most finicky feaster at your table.
Giant Cheese Popovers
Add a touch of class to your breadbasket with these savory cheese popovers. No one will guess how simple the recipe is!
Sweet Potato Leek Soup
Sweet potatoes are a Thanksgiving classic, and this soup gives them an unexpected twist. Try it as an appetizer, or put out smaller servings as an amuse-bouche.
Kale, Pomegranate and Caramelized Parsnip Salad
Traditional Thanksgiving fare can be a bit heavy, so it helps to lighten things up with this (relatively) healthier but still seasonal kale and parsnip salad.
Leftover Turkey Skillet Shepherds Pie
Leftovers can be the best part of a Thanksgiving meal. Whether you prefer a sandwich, turkey salad, or this simple and tasty shepherd’s pie, we agree that one day a year is not nearly enough for roast turkey.
Pumpkin Maple Creme Caramel
Are you sick of pumpkin pie? No? Okay, okay – hear us out. This Pumpkin Maple Creme Caramel is a unique twist on familiar flavors, and it’s a heck of a lot easier than making pie crust.
Chocolate Chip Skillet Cookie
Do you prefer to eat your chocolate chip cookies by the slice? With just a few tweaks to traditional cookie recipe, you’ll have crispy edges and a chewy middle and bring smiles of surprise to the table.
Whoopie pies are a classic dessert recipe consisting of rounds of moist chocolate cake sandwiching a thick layer of creamy frosting. The origins of the pie date to the early part of the 20th century, and have roots in either coastal Maine or in the rich baking tradition of the Pennsylvania Dutch. To whichever part of the country started this – thank you!
Recipes courtesy PBS Food and Cook’s Country from America’s Test Kitchen