Chef Curtis Stone’s Thanksgiving recipes

Let’s start cooking! Recipes for your favorites!

Will this be your first year cooking the turkey and stuffing? Don’t worry! We’ve got you covered! Here are some of Chef Curtis Stone’s Thanksgiving recipes!

Turkey with Sage-Brown Butter Gravy

SERVES 8
PREP 10 min., plus 20 min. to rest turkey
COOK 2¾ hours
TIP Butter mixture can be made up to 1 day ahead, covered and refrigerated. Rewarm before using. Turkey can be cooked up to 40 minutes before carving, held in a warm place. Gravy can be made up to 40 minutes ahead, kept warm.

INGREDIENTS

1 14- to 16-lb. whole turkey
2 yellow onions, coarsely chopped
2 carrots, coarsely chopped
3 celery stalks, coarsely chopped
¾ cup (1½ sticks) unsalted butter, divided
½ oz. fresh sage, stems and leaves separated (about 1/3 cup leaves; stems reserved)
1 tbs. Worcestershire sauce
4 cups reduced-sodium
chicken broth
1/3 cup unbleached all-purpose
flour

TO ROAST TURKEY

1. Preheat oven to 425˚F.

2. Thoroughly pat turkey dry. Season inside of turkey with salt and pepper. Stuff main turkey cavity with half of chopped onions, carrots, and celery and tie turkey legs together with butcher’s twine. Place remaining onions, carrots, and celery in a large roasting pan with a V-rack. Place turkey on rack.

3. In a small saucepan, melt ½ cup butter with sage stems and Worcestershire sauce. Remove pan from heat. Brush some melted butter mixture all over turkey and sprinkle turkey all over with salt and pepper.

4. Place pan in oven and roast for 30 minutes. Reduce oven temperature to 325°F and roast, basting turkey every 30 minutes with melted butter mixture until a meat thermometer reads 165°F when inserted into part of thigh nearest to thigh-hip joint, 1 hour 45 minutes to 2 hours (if skin starts to get dark in spots, cover with foil).

5. Transfer turkey to a carving board (do not clean out roasting pan), and rest at room temperature for 20 minutes before carving.

MEANWHILE, TO MAKE GRAVY

6. Carefully pour pan drippings from roasting pan into measuring cup and set aside for about 5 minutes to allow oil to rise above juices; spoon off oil and reserve pan juices. Set roasting pan on stove over medium-high heat. Add pan juices and broth and bring to a simmer, stirring to scrape up brown bits. Strain pan juices and discard solids.
7. In a medium heavy saucepan over medium-high heat, melt remaining ¼ cup butter. Swirl in pan until butter is light brown, about 2 minutes. Stir in sage leaves and cook for about 1 minute, or until sage leaves are crisp. Remove pan from heat and, using a slotted spoon, remove sage leaves. Sprinkle sage leaves with salt and reserve.

8. Return pan to medium heat, stir in flour, and cook, stirring, for 1 minute. Whisk in pan juices and bring mixture to a simmer. Simmer for about 3 minutes, or until gravy thickens slightly. Season gravy with salt and pepper.

TO SERVE

9. Carve turkey and serve with gravy and crispy sage leaves.

Smoky Braised Collards

SERVES 8
PREP 15 min.
COOK 2 ¼ hours
MAKE-AHEAD Collard greens can be cooked up to 2 days ahead, cooled, covered, and refrigerated. Rewarm covered over medium-low heat.

INGREDIENTS

2 tbs. olive oil
1½ lb. boneless pork shoulder, well trimmed of excess fat, cut into 2- to 3-inch chunks
1 yellow onion, thinly sliced
2 garlic cloves, finely chopped
½ tsp. red pepper flakes
4 cups reduced-sodium chicken broth
3 tbs. cider vinegar
1 tbs. dark brown sugar
1 12-oz. smoked ham hock
3 lb. collard greens, well rinsed, tough stems removed, leaves very coarsely chopped (1½ lb. chopped leaves)

1. Heat a large Dutch oven or other large pot over medium-high heat. Add oil and heat until very hot but not smoking. Add pork and cook, turning occasionally, for about 8 minutes, or until browned all over. Transfer pork to a plate.

2. Add onions, garlic, and red pepper flakes to pot, reduce heat to medium and cook, stirring often, for about 5 minutes, or until onions soften. Return pork to pot, add broth, vinegar, brown sugar, 1 cup water, and 2 tsp. salt, and bring to a simmer. Add ham hock. Reduce heat to medium-low, cover, and simmer for 1 hour.

3. Working in batches, add collard greens, letting each addition wilt before adding next. Partially cover and simmer for about 1 hour longer, or until pork is very tender and collard greens are tender.

4. Transfer ham hock to a cutting board. Flake meat into bite-size pieces and discard rind and bone. Stir ham meat into greens. Spoon greens into a serving dish and serve hot.

Bacon and Green Onion Stuffing

SERVES 8
PREP 10 minutes
COOK 1 hour and 25 minutes, plus cooling time
MAKE-AHEAD Unbaked stuffing  can be made up to 6 hours ahead and refrigerated; add 10 minutes to baking time.

INGREDIENTS

1½ lbs. French or Italian bread,  cut into ¾-inch cubes
12 slices bacon, coarsely chopped
2 yellow onions, finely chopped (about 3 cups)
5 celery ribs, cut into 1/4-inch pieces (about 2 1/4 cups)
6 large sprigs of fresh thyme
2 large sprigs of fresh rosemary
6 garlic cloves, finely chopped
¾ cup dry white wine
2 ½ cups reduced-sodium chicken broth
2 sticks (8 oz. total) unsalted butter, cut into ½-inch cubes, plus butter to coat baking dish
8 green onions, thinly sliced
1/3 cup finely chopped fresh flat-leaf parsley
2 large eggs, lightly beaten

METHOD

1. Preheat oven to 350°F. Butter a 13×9-inch baking dish.

2. Spread bread on 2 large, rimmed baking sheets. Bake for about 15 minutes, or just until dried but not browned. Cool.

3. Meanwhile, heat a large deep skillet over medium-high heat. Add bacon and cook, stirring often, for about 7 minutes, or until crisp. Using a slotted spoon, transfer bacon to a plate. Pour off all but 1/3 cup bacon grease.

4. Add onions to same skillet and cook, stirring occasionally, for about 3 minutes, or until tender. Add celery, thyme, and rosemary and cook, stirring occasionally, for about 4 minutes, or until onions are translucent. Stir in garlic and continue cooking, stirring often, for about 6 minutes, or until vegetables begin to brown. Add wine and cook for about 4 minutes, or until wine has evaporated but vegetables are still very moist.

6. Add broth and butter, bring to a simmer, and simmer for about 8 minutes, or until liquid is reduced by half. Transfer mixture to a large bowl and cool slightly; remove and discard thyme and rosemary stems.
7. Stir green onions and parsley into vegetable mixture. Add bread cubes, reserved bacon, 2 tsp. salt, and ½ tsp. pepper and mix well. Mix in eggs. Spread stuffing in prepared baking dish and cover with aluminum foil.
8. Bake for 50 minutes, or until stuffing is heated through and puffed. Remove foil and bake for about 20 minutes, or until golden brown. Serve hot.