Thanksgiving Recipes from Chef José Andrés & Friends of L.A. Kitchen

August 27, 2019
Over a lifetime, activist Robert Egger, through his nonprofit L.A Kitchen, has perfected the art of using food to empower people and communities who need it most. To honor this season and ignite that giving spirit, Egger curated this Thanksgiving menu from his circle of friends, supporters and colleagues who are just as devoted to his mission. With recipes by José Andrés, Susan Feniger, Barton Seaver and Theresa Farthing. Adapted by the EatingWell Test Kitchen.
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José Andrés' Brined Roast Turkey & Gravy

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When José Andrés commandeered an army of chefs and other kitchen pros to make Thanksgiving dinner for 40,000 in Puerto Rico after Hurricane Maria, they served roasted brined turkey breasts. We've adapted the recipe used in Puerto Rico for this roast turkey and gravy.

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Spiced Orange-Cranberry Sauce

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The luxurious, licorice-like aroma of star anise gives this cranberry sauce recipe from José Andrés its special-occasion feel. Don't think of it as just a companion for turkey--it'll dress up a humble sandwich and makes an outstanding topping for a wheel of Brie.

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Creamy Green Beans & Mushrooms

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This take on a green bean casserole from José Andrés features perfectly cooked green beans in a mushroom sauce made with real cream. Andrés even gives the traditional canned french-fried onions a run for their money with some freshly frizzled shallot rings. Serve for Thanksgiving or as a side for roast beef or roast chicken.

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Garlic & Chive Mashed Potatoes

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Russets are our potato of choice for this garlicky mashed potato recipe because they cook up super-fluffy.

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Roasted Cauliflower with Mojo Sauce

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For this healthy cauliflower recipe, roasted florets are tossed in mojo, a Latin sauce that's gently spicy but can complement almost any other dish in your meal. If you can't find Cotija cheese, use another salty, crumbly cheese, such as feta.

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Apple & Ham Stuffing

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Smoky Black Forest ham, celery and onion are common in stuffing, but the real surprise here is the addition of applesauce, which keeps the stuffing moist while boosting the flavor of the diced Granny Smiths.

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Broiled Oysters with Anchovy-Almond Butter

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Topped with a buttered-up blend of toasted almonds, savory anchovy and fresh herbs, this broiled oyster recipe is rich, intense and downright delicious. Serve the oysters as a first course with a dry amontillado sherry and crusty bread.

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Apple Crisp with Cranberries

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Sticking to its food-waste mission, L.A. Kitchen created this dessert to work with almost any fruit you have on hand. We've done it here with pears and apples, but you can use berries or even tropical fruits instead. The addition of dried fruit adds a concentrated hit of flavor you won't get from fresh alone.

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