Mary Sue Milliken’s Thanksgiving Recipes
When planning a Thanksgiving menu, one of the first things I think about as a chef is how to get as much variety as possible on the table. At my family's Thanksgiving, this happens through sheer volume, but even three-dish menus can be filled with complimentary flavors. Turkey is a wonderfully versatile bird that lends itself to a range of treatments. And with sides, the sky's the limit. —Mary Sue Milliken
Roast Turkey with Celery-Root Stuffing and Giblet Gravy
Celery root brings an earthy dimension to the stuffing for this crisp-skinned bird, which is dressed in a white wine, giblet, and mushroom gravy.
Sautéed Green Beans with Pickled Shallots
Shallots are quick-pickled and sautéed with green beans in this refreshing side.
Sweet and Sour Red Cabbage
Red cabbage is braised in bacon drippings and enlivened with red wine vinegar and caraway seeds, making it a perfectly balanced holiday side.
Sweet Noodle Kugel
Kugel—the creamy egg noodle casserole that’s a staple of Jewish holiday cooking&dmash;gets a Midwestern topping of cornflakes in this Thanksgiving side dish.
Pear and Ginger Pie with Streusel Topping
Fresh ginger gives the filling of this pear pie a warming kick of spice, balanced by the buttery crumble of sweet streusel.
Braised Turkey in Green Mole
Deconstructed turkey braised in a refreshing green mole provides a light and quick alternative to the standard Thanksgiving bird. Get the recipe for Braised Turkey in Green Mole »
Mashed Yams with Lime and Honey
Creamy baked yams mashed with butter, lime juice, and honey make an easy, bright autumn side dish.
Red Rice
Perfect for soaking up the sauce from braised turkey in green mole, this rice dish gets its color and flavor from bright tomato salsa.
Cumin-Roasted Carrots and Parsnips
Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables. Get the recipe for Cumin-Roasted Carrots and Parsnips»
Grilled Turkey Breast with Caramelized Onion, Cracked Black Pepper, and Vinegar
Black pepper is a major ingredient in this dish, so be sure to use fresh-cracked as opposed to pre-cracked pepper. Get the recipe for Grilled Turkey Breast with Caramelized Onion, Cracked Black Pepper, and Vinegar»
Roasted Turkey with Achiote Citrus Marinade
Achiote paste gives the rub for this recipe a deep red hue, making for a visually striking roast holiday bird. Get the recipe for Roasted Turkey with Achiote Citrus Marinade »
Pumpkin Cheesecake Tart with Gingersnap Crust
Creamy pumpkin filling over a ginger cookie crust provides a comforting balance of sweetness and spice.
Border Grill Sugar Cookies
Potato chips give this treat from Mary Sue Milliken’s Border Grill restaurant unexpected salt and crunch.
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