Herb-Roasted Turkey
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 showstopping Thanksgiving turkey.
Creamy Peanut Soup with Sage
This creamy peanut soup lets the flavor of the peanuts truly shine, and fresh sage adds a nice autumnal flavor. While we often call for natural peanut butters in our recipes, they're not recommended here, as they can make the soup gritty and oily.
Stacey Ballis Headshot
Spatchcock Turkey with Sage & Thyme
When it comes to cooking a whole turkey quickly and evenly, spatchcocking--removing the entire backbone from the bird and splaying it open--is a great technique. This skin on this spatchcocked turkey gets crispy and browned because nearly all of the skin is exposed. This recipe uses a simple blend of oil, fresh herbs and spices for classic roasted turkey flavor. Look for a small turkey, about 12 pounds, as it fits better in most roasting pans.
White Bean-Sage Cauliflower Gnocchi
Turn lower-carb cauliflower gnocchi into a complete and satisfying meal with this riff on classic brown butter and sage gnocchi. We added beans to amp up the fiber and protein for a fast and healthy dinner.
Joyce Hendley, M.S.
Goat Cheese Crostini with Mushrooms & Brown Butter
Serve these savory herbed crostini with a big green salad. Looking for a heartier meal? Top each toast with a poached or fried egg.
Creamy Vegan Butternut Squash Carbonara
Carbonara, traditionally bathed in eggs, gets a vegan makeover using roasted and pureed butternut squash instead to make it ultra-creamy. A topping of ground almonds, garlic and sage gives it texture and an herby, savory flavor in place of the cheese and bacon.
Hilary Meyer
Sage Cornbread Dressing
This sage cornbread dressing can be made ahead of time for Thanksgiving. If you have it, leftover turkey stock can be used to moisten the cornbread.
Virginia Willis
Gnocchi with Truffle Parmesan Sauce
This gnocchi recipe was created by chef Fabio Viviani of Siena Tavern in Chicago. No need for homemade gnocchi when you can dress up store-bought pasta with this special sauce. A bit of truffle oil is the magic ingredient that turns pillowy gnocchi into an extraordinary dish with minimal effort. You can find it in most well-stocked supermarkets near other flavored oils.
Brown Butter & Sage Acorn Squash
This easy vegetable side dish utilizes acorn squash, but any winter squash will work. A drizzle of brown butter, sage and maple syrup adds a nutty, sweet flavor to the roasted squash.
Melting Sweet Potatoes with Sage Brown Butter
Once you "melt" sweet potatoes, you won't want to make them any other way. These roasted sweet potatoes soak up broth to turn the interior into a creamy, melt-in-your-mouth texture. A sage-brown butter sauce finishes these potatoes for a truly stunning side dish.
Mediterranean Herb Mix
In the Mediterranean region, blends of dried locally grown herbs are common. This version is ideal for vegetables, seafood, poultry, and pork.
Canapés with Peach, Sage & Prosciutto
There are endless ways to change up these canapés--plums and tarragon, cherries and mint, apricots and chervil. Mix 6 ounces of softened goat cheese with 1 tablespoon honey if you can't find honey chèvre.
