Get creative: 7 Thanksgiving dishes, prepared 5 ways

35 Recipes

Get creative: 7 Thanksgiving dishes, prepared 5 ways

By Noelle Carter

Nov. 6, 2017

Recipe: Cleo's Brussels sprouts

Cleo's Brussels sprouts

45 minutes

Serves 2 to 4

You don't need to wait until Thanksgiving to enjoy this hearty dish. Recipe: Wild rice dressing

Avis Hatheway's wild rice dressing

1 hour 30 minutes

Serves 10 to 12

Recipe: Thelma Moore's sweet potato souffle

Thelma Moore's sweet potato souffle

45 minutes

Serves 8 to 10

Wilted Brussels sprouts with walnuts

25 minutes

Serves 6

Recipe: Pumpkin pie with bacon and bourbon crust

Pumpkin pie with bacon and bourbon crust

1 hour

Makes 1 (9-inch) pie

LOS ANGELES, CA.,OCTOBER 25, 2017--recipes for 7 classic Thanksgiving dishes: Brussels sprout salad with mustard vinaigrette. (Kirk McKoy /Los Angels Times)

Brussels sprout salad with mustard vinaigrette

40 minutes

Serves 4 to 6

Brown Butter Mashed Potatoes With Fried Sage

40 minutes

Serves 6 to 8

Pumpkin seed stuffing with chorizo

1 hour 40 minutes

Serves 6 to 8

Sweet potato puree with hazelnut souffle top

1 hour 40 minutes

Serves 6

Creamy mashed potatoes for Thanksgiving.

Creamy mashed potatoes

30 minutes

Serves 10 to 12

104277.FO.1110.Thanks.Gravy--Gravy with herbs

Giblet gravy

45 minutes

Makes about 3 cups

088441.FO.1011.potatoes.BRV -- Olive oil mashed potatoes.

Olive oil mash

30 minutes

Serves 4 to 6

The perfect balance of sweet and cheesy. Recipe: Sweet potato-Gruyere gratin

Sweet potato-Gruyere gratin

1 hour 20 minutes

Serves 6 to 8

Pumpkin bars

1 hour 15 minutes

Serves 24

Basic bread stuffing is a welcome sight at any Thanksgiving feast.

Basic Bread Stuffing

1 hour 20 minutes

Stuffs 1 (12- to 14-pound) turkey, about 10 to 12 servings

LOS ANGELES, CA.,OCTOBER 25, 2017--recipes for 7 classic Thanksgiving dishes: turkey gravy. (Kirk McKoy /Los Angels Times)

Turkey gravy

Active work time: 20 minutes Total preparation time: 2 hours 15 minutes

Makes 2 cups gravy

Mom Parsons' cranberries

15 minutes

Makes 2 1/2 cups

Total time: 1 hour, plus chilling time for the pies Servings: 12 Note: The filling is adapted from a recipe in "The Pie and Pastry Bible" by Rose Levy Beranbaum. The filling uses uncooked egg whites. 1/4 cup water 1/4 ounce (2¼ teaspoons) powdered gelatin 1 1/4 cups (a 15-ounce can is 1¾ cups) fresh or canned pumpkin puree 3/4 cup sugar, divided 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon nutmeg, preferably freshly grated, plus extra for dusting the finished pies 1/2 teaspoon salt 1/2 cup milk 3 eggs, separated 3/8 teaspoon cream of tartar 12 pre-baked mini-pie shells, still in the muffin tins Whipped cream, for garnish 1. Put the water in a small bowl and sprinkle the gelatin over the top. Set aside until the gelatin is fully moistened , at least 3 minutes. 2. In a small, heavy-bottomed saucepan, stir together the pumpkin, one-half cup of the sugar, the ginger, cinnamon and nutmeg, and the salt. Over medium heat, bring the mixture to a sputtering simmer, stirring constantly. Reduce the heat to low and continue to cook until the mixture is thick and shiny, 3 to 5 minutes. 3. Scrape the mixture into a food processor fitted with the metal blade and process for 1 minute. With the motor running, add the milk, processing until incorporated. Add the egg yolks one at a time, processing just to incorporate, about 5 seconds after each addition. Add the gelatin mixture and pulse in. 4. Return the mixture to the saucepan and heat over medium heat, stirring constantly, until thickened slightly (160 to 170 degrees), about 3 minutes. Pour the mixture into a medium bowl and set aside. 5. Chill the pumpkin custard by placing the bowl over a larger bowl of ice water, with about 1 tablespoon of salt added to the ice water to speed chilling. Stir occasionally for the first 10 minutes, then slowly but frequently for about 10 minutes longer. 6. No more than 20 minutes before you put the pies together, make the meringue: In a mixing bowl, beat the egg whites over low speed until foamy. Add the cream of tartar and beat at high speed until soft peaks form when the beater is raised slowly. Gradually beat in the remaining one-fourth cup sugar, beating until stiff peaks form when the beater is raised. 7. When a small amount of the custard dropped from a spoon mounds very slightly on the surface before disappearing, immediately remove the bowl from the water bath and, using a whisk, fold in the meringue just until blended. You will have about 5 cups filling. 8. Place the filling in a pastry bag fitted with a large tip, and fill each pie with a generous one-fourth cup filling . Refrigerate until set, at least 2 hours, before serving. Garnish with a dollop of whipped cream and a dusting of nutmeg. Each of serving: 314 calories; 5 grams protein; 35 grams carbohydrates; 1 gram fiber; 17 grams fat; 8 grams saturated fat; 59 mg cholesterol; 11 grams sugar; 378 mg sodium.

Mini pumpkin chiffon pies

1 hour

Serves 12

For this pan sauce, toss in some shallots and cook until tender.

Basic deglazing sauce

15 minutes

Makes 1 cup

Cognac sauce

15 minutes

Makes 1 cup

Mashed Potatoes With Root Vegetables

1 hour

Serves 8

Roasted Sweet Potato Wedges

20 minutes

Serves 2

018105.FO.1025.food15.AR Stuffing: Texas Cornbread stuffing. Studio photography of food , products and dishes shot 10/25/00.

Texas Corn Bread Dressing

2 hours

Makes 14 cups

Creamed Brussels Sprouts With Hazelnut Crumbs

55 minutes

Serves 6

Thomas Jefferson's Sweet Potato Biscuits

50 minutes

Makes 24 biscuits

Just before serving this pumpkin pie, sprinkle some sugar over it and brulee under a hot broiler until the sugar caramelizes.

Bruleed pumpkin pie

1 hour 15 minutes

Serves 8

Recipe: Brussels sprouts with bacon and chestnuts

Brussels sprouts with bacon and chestnuts

1 hour 15 minutes

Serves 6

Ruby Port cranberry sauce

20 minutes

Makes about 2 cups

Cranberry, orange and pecan relish

5 minutes

Makes 3 cups

Quick pickled cranberries

15 minutes

Makes a generous quart.

Thanksgiving jellied cranberry sauce

Jellied cranberry sauce

20 minutes

Serves 10 to 12

MANHATTAN BEACH, CA., OCTOBER 25, 2016-- Mushroom Dressing was part of theThanksgiving cover story with BBQ guru Adam Perry Lang who is cooking a Thanksgiving feast at his house. Turkey, fixings, pie, etc. Also doing a booze-pairing story. (Kirk McKoy / LOS ANGELES TIMES)

Crispy mushroom dressing with apple and sage

2 hours

Serves 8 to 10

Thanksgiving roasted garlic smashed potatoes

Roasted Garlic Smashed Potatoes

1 hour

Serves 6 to 8

Turkey gravy with giblets

40 minutes

Makes 3 cups

Pumpkin pie

Pumpkin pie

1 hour 30 minutes

Makes 1 (9-inch) pie

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.

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