Our Best New Recipes From the Latest Issue of EatingWell Magazine
We’re gearing up for Thanksgiving, aka one of the biggest food days of the year, with these new recipes from the latest issue of EatingWell. Whether you need ideas for the day of or help figuring out what to do with the leftovers, these recipes are full of seasonal flavors and ingredients that you will want to make on repeat. For the main meal, try recipes like our Red Chile-Citrus Glazed Roast Turkey & Pan Gravy with a side of Corn Pudding with Bacon & Rosemary. And you can’t forget about dessert with our recipes like Chocolate Chess Pie and Pumpkin Roll Cake with Pecan-Cream Cheese Filling. We hope you love these recipes as much as we do.
Honeynut Squash Casserole with Sage Marshmallow Topping
This honeynut squash recipe is bound to satisfy anyone at your Thanksgiving table. Once only available to chefs, honeynut squash (think: super-sweet butternuts) are now sold at farmers’ markets and some grocery stores in the fall.
Chocolate Chess Pie
Chocolate chess pie is simple yet extraordinary. Eggs, butter, sugar and in this instance, cornmeal as a starch, transform in the oven into a bubbly and crisp top with a custardy filling below. Here, chocolate chips and cocoa give it a deeper flavor than vanilla, and buttermilk balances the creamy custard with a little tang.
Kale, Wild Rice & Chicken Stew
Chicken thighs get perfectly tender in just a few hours in the slow cooker. Plus, cooking everything together low and slow infuses all the flavors together for complexity in every bite.
Gyoza (Chinese Dumplings)
Sabrina Gee-Shin uses her grandmother’s Chinese filling to make this gyoza recipe. She teaches several folding methods in her Kimchee Mama cooking classes. This one, from a Japanese friend, is quick and simple.
Red Chile-Citrus Glazed Roast Turkey & Pan Gravy
The New Mexico state question is “Red or Green?”—that is, which color chile do you like? Chef Jonathan Perno, considered a key interpreter of New Mexican cuisine, tempers the red chile sauce with orange juice to glaze the bird. He calls for a spatchcocked or butterflied turkey, which cooks more quickly and evenly. Ask your butcher to do it for you to save time.
Pumpkin Roll Cake with Pecan-Cream Cheese Filling
Many pumpkin roll cakes have the starring ingredient only in the cake, which is a missed opportunity to enjoy all the flavor, plus you end up with leftover canned puree sitting in your fridge. Here, the remaining pumpkin is whipped with cream cheese, pecans and crystallized ginger for a tangy filling.
Corn Pudding with Bacon & Rosemary
Corn pudding is a Southern favorite, often made with canned creamed corn. We prefer the texture of frozen corn, which we pair with crème fraîche for its creaminess and tang.
Steamed Broccolini with Creamy Lemon-Caper Sauce
A bright and herby sauce, a riff on the classic French sauce gribiche, is an easy way to dress up simple steamed broccolini.
Bitter Greens Salad with Persimmons, Manchego & Hazelnut Vinaigrette
Persimmons are a sweet, succulent foil to the bitter greens in this winter salad that makes a striking holiday side. If you can’t find them, firm ripe pears are a delicious alternative.
Penne with Sausage & Eggplant Bolognese
Here, we infuse eggplant Bolognese with savoriness by cooking the eggplant in the sausage drippings. Serve this family-friendly baked pasta with a salad and pour the adults a glass of Chianti.
Red Chile Mashed Potatoes
The deep orange color of this mash may make your brain think you’re about to tuck into some whipped squash, but one taste tells you otherwise. The homemade New Mexican red chile sauce is a good match for the russets, letting just enough of their earthy flavor shine through.
Turkey, Cranberry & Brussels Sprout Pizza
This leftover turkey recipe takes classic Thanksgiving foods to the next level. Get creative by adding some of your favorites, like turkey, cranberry sauce and Brussels sprouts, to a healthy, homemade pizza.
Brown Butter Sweet Potato Pie
Some sweet potato pies call for boiling these root vegetables, but here they’re roasted to concentrate their flavor. This helps the earthiness come through, which we enhance with the nuttiness of browned butter. The overall effect is a sweet potato pie that’s more complex and a little less sweet.
Roasted Carrots & Mushrooms with Scallion Salsa Verde
Charred ginger and jalapeño amp up the flavor of this salsa verde by adding smokiness, a perfect match for the bright herbs and roasted vegetables. James Beard Award-winning Seattle chef Edouardo Jordan shared this recipe with EatingWell for our regular column “The Chef’s Salad.”
Spiced Pomegranate Molasses Chicken Thighs
Walnuts, lemon juice and feta combine to make a rich, tangy dressing to coat the vegetables cooked alongside this chicken.
Green Beans with Pistachios & Orange
Pistachios are a relatively recent addition to commercial agriculture in New Mexico, where abundant sunshine makes them easy to grow. New Mexican chef and five-time James Beard Award semifinalist Jonathan Perno showcases them in an otherwise straightforward green bean dish. The nuts and roasted beans create a toasty flavor that blends beautifully with the chile-infused turkey and potatoes.
Baked Sweet Potatoes with Cranberries & Turkey
Give leftover turkey new life with these delicious stuffed potatoes. A drizzle of homemade honey-mustard dressing soaks into the hot potatoes, adding tons of flavor.
Pad Kee Mao (Drunken Noodles) with Beef
This drunken noodle recipe makes a delicious and easy weeknight dinner. Dark soy sauce is thicker and sweeter than regular light soy sauce. Look for it at Asian markets or online. If you can’t find it, substitute 1 teaspoon light soy sauce mixed with 1 teaspoon molasses.
Parker House Rolls
These buttery, slightly sweet dinner rolls originated at Boston’s Parker House hotel in the 1870s—thus the name “Parker House Rolls.” We tweaked a few ingredients to make them healthier but just as snatch-the-last-one delicious as the classic version.
Braised Greens with Smoked Turkey
Karen Washington, co-owner of Rise & Root Farm in Chester, New York, says this recipe is a staple on her holiday table. You’ll find ham hocks and smoked turkey in the meat department at most larger markets.
Shrimp & Grits with Tomato
Sautéed garlicky cherry tomatoes add a pop of sweet and tangy flavor to this luscious cheesy shrimp and grits recipe.
Make this stuffing with an apple variety that holds its shape rather than turns to sauce during the cooking process, so there will be tender bites of fruit throughout. Honeycrisp, Granny Smith or Pink Lady are all easy-to-find options.
Chicken Tacos with Brussels Sprouts
To add a variety of textures to these chicken tacos, we poach the chicken to keep it super-tender and moist while broiling the Brussels for a crisp mix-in. The creamy sauce rounds out the combo.
Jonathan Perno’s Spiced Candied Pecans
At home or at Campo, the restaurant he oversees at Los Poblanos Historic Inn & Organic Farm in Albuquerque, chef Jonathan Perno likes to welcome guests with spiced New Mexican pecans. You won’t see this in most spiced-nut recipes, but Perno blanches them to reduce some of the bitter tannins in the skin that can sometimes overwhelm the pecans’ delicate flavor.
Oysters with Roasted Shiitake Mignonette
Oysters and mushrooms are both sources of umami. When paired as seafood and sauce in this recipe from Erin Shea and Lee Chizmar, who own three restaurants in Pennsylvania’s Lehigh Valley, each ingredient lifts the signature flavor of the other.
Custard Pecan Pie
While every bit as delish as the classic pie, this one has less sugar. Cane syrup, a toasty alternative to corn syrup or molasses, sweetens the pie along with brown sugar. Because the filling for the pie is wet, we brush the crust with egg white and par-bake it to create a barrier to prevent sogginess.
Cauliflower & White Bean Soup with Herb Croutons
Pureed cauliflower lends a creamy, silky texture to this vegetarian white bean soup without using a drop of dairy.
Buttermilk Poundcake with Orange Curd
This satisfyingly moist and dense cake uses a tried-and-true technique for baking. Most cakes go right into a hot oven so all the rising happens fast and the cake firms up before any batter overflows out of the pan. With pound cake the batter is so dense that a speedy rise isn’t necessary. So here we start the cake in a cold oven and then bake at a relatively low temp. Besides the convenience of no preheating, the cake rises slowly as the heat increases, resulting in a wonderful crust and tender, moist crumb. Serve drizzled with orange curd (see Associated Recipe) for a touch of seasonal citrus.
Roast Pork Sandwiches with Giardiniera
Pickled vegetables bring this Italian pork sandwich recipe to the next level. The pickling liquid from the giardiniera soaks into the bread and coats the roasted pork, adding an extra hit of flavor.
Turkey Egg Rolls
This unique take on classic egg rolls will help you use up turkey and stuffing leftovers from Thanksgiving. You can even use cranberry sauce for dipping.
New Mexican chef Jonathon Perno shares his favorite raw sauce of bracing cranberries tamed a bit with apple and sugar. The orange goes in unpeeled so it adds both juicy sweetness and the essential oils from the skin. This relish complements any roast turkey but makes a great match for the complex flavors in Perno’s chile-glazed bird (see Associated Recipe).
Roasted Fennel & Delicata Squash with Olive & Parmesan Breadcrumbs
This simple yet special side is easy to coordinate with your holiday bird: Make the breadcrumbs the day before and prep the veg while the turkey is roasting. About 15 minutes before you expect the turkey to be done, put the fennel in the oven. Then when you take out the bird, pop the delicata in.
This easy method produces all the good looks and moist flavor you dream of in an oven-roasted turkey. Make sure you show this beauty off at the table before you carve it. Garnish your serving platter with fresh herb sprigs and citrus wedges for a show-stopping Thanksgiving turkey.
Herbed Pan Gravy
The giblets and neck from a turkey make a great flavorful stock that helps ensure a rich, tasty gravy, but you may substitute more chicken broth if you prefer.
Roasted Brussels Sprouts with Quince Glaze
A sweet and fruity glaze, spiked with a touch of heat from crushed red pepper flakes, transforms this simple roasted Brussels sprouts recipe. Look for quince paste with specialty cheeses at well-stocked supermarkets.