Thanksgiving Recipes

November 2019 View more

Recipe courtesy The Drake Oak Brook chef Ezequiel Dominguez

Sage Stuffing

Yield: 10 servings

  • 12 cups brioche bun, diced
  • ½ cup unsalted butter
  • ½ small onion, diced 
  • 3 cups celery, diced
  • 13 cup turkey giblets
  • 3 tablespoons fresh sage, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 6 bay leaves
  • 6 tablespoons curly parsley
  • 3 eggs
  • 3 cups turkey stock 
  1. Preheat oven to 350 degrees. 
  2. Cut bread into 1-inch cubes and spread evenly on a sheet pan and toast lightly in the oven for 5 minutes; set aside in a large bowl. 
  3. In a large and deep skillet, melt butter over low heat. Add onion and celery, sautéing slowly until the vegetables are translucent. Add turkey giblets, salt, pepper, and sage, stirring to combine.
  4. Toss as many bread cubes as the pan will hold in the butter vegetable mixture. Whisk eggs in small bowl, then add into pan and fold into mixture until evenly coated. 
  5. Pour contents of skillet over remaining bread cubes in large bowl. Use your hands to toss until all the bread has some sage buttery goodness on it. Taste for seasoning; add more salt, pepper, or sage to taste. 
  6. Use the stuffing to stuff a turkey, or place in casserole dish. Pour about 3 cups of turkey stock over the stuffing, and bake, covered, for 30 minutes.

Recipe courtesy El Tapeo lead mixologist Jay Anich


Yield: 1 cocktail

Honey Syrup

  • 1 cup honey
  • 1 cup water
  • 13 cup ginger, peeled and sliced
  1. Combine honey, water, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes. 
  2. Remove from heat and let cool for 1 hour. Strain, discarding solids, and store in the refrigerator for up to 2 weeks. 


  • 2 ounces Old Forester 1920
  • 1 ounce honey syrup
  • 1-1/2 ounces pear nectar
  • ¼ ounce lemon juice
  • dehydrated pear
  • candied ginger
  1. Combine bourbon, honey syrup, pear nectar, and lemon juice in a shaker filled with ice; shake for 10 seconds.
  2. Strain into a coupe glass and garnish with dehydrated pear and candied ginger.  

Crystallized or candied ginger can be purchased at Trader Joe’s or Target. Pear slices can be easily dehydrated in the oven; check online for directions. 

Recipe courtesy Thirty O Three chef Oscar Garcia

Cranberry-Apple Relish

Yield: 3 cups

  • 1 pound fresh cranberries, finely chopped
  • 2 Granny Smith apples, cored and finely chopped
  • 3/4 cup sugar
  • 1/2 cup apricot preserves
  • 12 ounces frozen raspberries, thawed and drained
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped fresh mint
  1. Mix all ingredients together in a large bowl, except for the mint; chill. 
  2. Stir in mint at serving time.

This recipe is very fresh tasting and not as sweet as traditional cranberry sauce. It’s a twist on the standard ingredients, and different enough that our family asks for both kinds every year.

A food processor works great for chopping cranberries.—Thirty O Three Chef Oscar Garcia

Recipes courtesy Pheasant Run Resort executive chef Tiffany Tooker 

Rustic Cut Truffle Potatoes

Yield: 8–10 servings

  • 5 pounds potatoes (Peruvian, sweet, and Yukon Gold), diced 
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons fresh rosemary, finely chopped
  • 4 tablespoons olive oil
  • salt and pepper, to taste
  • 2 tablespoons truffle oil
  • shaved fresh Parmesan 
  1. Preheat oven to 400 degrees. 
  2. Wash and rough chop potatoes, then place in bowl. Add olive oil, thyme, rosemary, salt, and pepper; mix until coated. 
  3. Turn oven down to 350 degrees and spread potatoes on a large sheet pan. 
  4. Roast potatoes for 45 minutes, turning every 12 to 15 minutes so they cook evenly.
  5. Once roasted, place the potatoes in a serving dish and drizzle with the truffle oil. Top with shaved Parmesan and serve hot.

Warm Butternut Squash

Yield: 10 servings

  • 1 cup pecans, chopped
  • 1 tablespoon butter, melted
  • pinch sugar
  • 2 large butternut squash (approximately 5 pounds each), peeled, seeded, and chopped
  • 2 tablespoons olive oil
  • 1 cup dried cherries
  • 2 tablespoons honey
  • 3 ounces goat cheese, crumbled
  • pinch cinnamon
  1. Preheat oven to 350 degrees. Stir pecans, butter, and sugar in bowl. Place the pecans on an oiled or sprayed sheet pan and roast for 10 minutes; reserve.
  2. Place the squash on a second oiled or sprayed skillet; drizzle with olive oil, and sprinkle cinnamon on top. Roast squash for 15 minutes, then toss the pecans on the same skillet and cook for an additional 10 minutes. 
  3. Place squash and pecans in a serving dish (or keep in skillet), then lightly mix in honey and cherries. Top with crumbled goat cheese and serve.

Recipe courtesy Eaglewood Resort & Spa executive chef Nebojsa “Nesha” Miljkovic

Cast Iron Bourbon Caramel Apple Cobbler

Yield: 8 servings

  • 2 sticks butter, divided 
  • 2-1/2 pounds sweet or tart apples, peeled and sliced 
  • 1-1/2 tablespoons lemon juice 
  • 1-1/2 cups brown sugar, divided 
  • 1-1/2 teaspoons cinnamon 
  • ¾ cup flour, divided
  • pinch of salt 
  • 1 teaspoon cinnamon
  1. Preheat oven to 400 degrees. 
  2. Melt 1 stick of butter in sauce pan, then add apples, lemon juice, 1 cup brown sugar, cinnamon, and ¼ cup flour. Cook until sauce thickens and apples are fork tender (about 5 to 8 minutes). Pour apple mixture into an 8-inch cast iron skillet. 
  3. Cube remaining stick of butter and mix with 1/2 cup brown sugar, 1/2 cup flour, salt, and cinnamon in a bowl; crumble over top of apple mixture. Bake until crisp and bubbly (10 to 15 minutes). Top with bourbon caramel sauce and ice cream, if desired.