With Turkey Day right around the corner, it’s time to finalize those anticipated dinner menus. Looking to shake up your traditional supper with a new dish? Look no further than these unique recipes. And, shop consciously and locally for the ingredients at some of the fantastic farms and shops around the North Shore.
For more Thanksgiving recipes, check out: nshoremag.com/eat-drink/local-chefs-share-their-thanksgiving-recipes/
Prep time: 10 mins; Cook time: 40 mins; Total time: 50 mins; Servings: 24 rounds
1 large sweet potato sliced into ¼-inch rounds
1 Tbsp avocado oil
1 pinch Ground cinnamon
1 cup whole milk ricotta cheese
1-½ tsp Italian seasoning
1 Tbsp + 1 tsp honey
¼ tsp sea salt or to taste
1 cup raw walnuts roasted and chopped
¾ cup dried cranberries
Honey: Cider Hill Farm, Amesbury
Ricotta: Appleton Farms, Ipswich
- Add all of the ingredients for the herbed ricotta to a small bowl and stir well to combine. Refrigerate until ready to use.
- Preheat the oven to 400 degrees F. Add the sweet potato slices to a large mixing bowl and drizzle with grapeseed or olive oil. Sprinkle sea salt and ground cinnamon over rounds. Use your hands to rub the oil and seasoning on both sides of the sweet potato rounds. Arrange rounds on a large baking sheet (or two if necessary). Bake for 20 minutes. Flip the rounds, then bake for another 17 to 20 minutes, or until rounds are cooked through and crispy on the edges
- Spread walnuts on a baking sheet. 10 minutes before the potato rounds are finished cooking, place the walnuts in the oven to roast.
- Remove sweet potato rounds and walnuts from the oven. Place walnuts on a cutting board and chop.
- Place oven on high broil setting and move the oven rack second to the top shelf. Place a dollop of herbed ricotta on each sweet potato round and place in the oven for 2 minutes, just until ricotta is melty and warm.
- Add chopped walnuts and dried cranberries to the rounds. Drizzle with honey and serve!
3 lb. cornbread, cut into ¾” pieces (14–16 cups)
1½ lb. breakfast sausage, casings removed if needed
1 cup unsalted butter (2 sticks), plus more for pan
2 medium onions, chopped
4 celery stalks, chopped
3 garlic cloves, finely chopped
2 Thai chilis or 1 jalapeño (with seeds), chopped
¾ cup corn nuts, finely ground in a food processor, blender, or mortar and pestle (about ½ cup)
¾ cup dry white wine
1 Tbsp. finely chopped sage
2 tsp. finely chopped thyme
3 large eggs
3½ cups turkey stock or low-sodium chicken broth
Freshly ground black pepper
Breakfast sausage: Appleton Farms, Ipswich (Short Creek Farm brand)
Onion: Russell Orchards, Ipswich
Eggs: Tendercrop Farm, Newbury and Wenham
White wine: The Cave, Gloucester
- Preheat oven to 325°. Divide cornbread evenly between 2 large rimmed baking sheets and bake, tossing occasionally, until dried out and lightly browned around the edges, 40–50 minutes. Let cool at least 10 minutes. Increase oven temperature to 350°.
- Meanwhile, cook sausage in a large skillet over medium-high heat, stirring and breaking up with a spoon, until lightly browned and cooked through, 6–8 minutes. Transfer to a plate.
- Reduce heat to medium and melt butter in same skillet. Add onions and celery; season with salt. Cook, stirring occasionally, until softened but not browned, 8–10 minutes. Add garlic and chilis. Cook, stirring once, until very fragrant, about 1 minute. Add corn nuts and cook, stirring often, until very fragrant and vegetables are starting to brown around the edges, about 3 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 3 minutes. Add sage and thyme and toss to combine. Remove from heat.
- Combine cornbread, sausage, and vegetable mixture in a large bowl. Whisk eggs and stock in a medium bowl until very well combined. Pour over cornbread mixture and let sit, gently stirring every minute or so, until cornbread has absorbed all or virtually all of the liquid. Season with salt and pepper (about 1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt).
- Lightly butter a 3-qt. or 13x9x2″ baking dish. Transfer stuffing to dish and tap dish lightly against counter to distribute and compact stuffing. Cover tightly with foil and bake until stuffing is very hot throughout and bubbles appear around sides, 40–45 minutes. Increase oven temperature to 425° and remove foil. Continue to bake stuffing until top is lightly browned, 15–20 minutes longer.
Do Ahead: Stuffing can be baked at 350° 3 days ahead. Let cool, then chill. Reheat in a 350° oven before increasing temperature to 425° and removing foil.
Total time: 4 hours; Servings: 8-10
For the crust
2 1/2 c. all-purpose flour, spooned and leveled, plus more for work surface
2 tbsp. sugar
1/2 tsp. kosher salt
4 oz. sharp Cheddar cheese, grated (about 1 cup)
3/4 c. (1 1/2 sticks) cold unsalted butter, cut into pieces
1/3 to 1/2 c. ice-cold water
For the filling
1 1/4 lb. Granny Smith apples (about 3), peeled, sliced 1/3-inch thick
1 lb. Golden Delicious apples (about 2), peeled, sliced 1/3-inch thick
1/4 c. packed brown sugar
3 tbsp. cornstarch
1 tbsp. fresh lemon juice
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
4 tbsp. granulated sugar, divided
1 large egg, whisked
Apples: Cider Hill Farm, Amesbury (they recommend honey crisp or Baldwin)
Flour: Appleton Farms, Ipswich (Aprilla Farm brand)
Cheddar cheese: Valley View Farm, Topsfield (try their Topsfield Tuffet variety)
Egg: Boston Hill Farm, North Andover
Unsalted butter: Appleton Farms, Ipswich (Vermont Creamery brand)
- Pulse flour, sugar, and salt in a food processor to combine, 2 to 4 times. Add cheese and pulse to coat, 5 to 6 times. Add butter and pulse until the mixture resembles coarse meal, 6 to 7 times. Add water, 1 tablespoon at a time, pulsing until dough begins to come together.
- Divide dough into two piles (one with two-thirds of the dough, the other with one-third of the dough); wrap each with plastic wrap. Use the plastic to flatten and press dough into disks. Refrigerate until firm, 2 hours.
- Toss together apples, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and 3 tablespoons granulated sugar in a bowl.
- Preheat oven to 425°F with the rack in the center. On a lightly floured work surface, roll larger piece of dough into a 13-inch circle. Transfer to a standard-depth 9-inch pie plate and trim to a 1-inch overhang. Chill at least 30 minutes. Transfer apples to crust.
- Roll remaining dough disk into a 12-inch circle. Lay dough over filling; trim to a 1-inch overhang. Fold the top crust under the bottom crust; crimp as desired. Place on a rimmed baking sheet; cut 5 large vents in the top.
- Brush crust with egg and sprinkle with remaining tablespoon sugar. Bake 15 minutes. Reduce oven temperature to 350°F and bake until crust is golden brown and apples are tender, 45 to 55 minutes. (If browning too quickly, loosely cover with foil.) Transfer pie to a wire rack and let cool, at least 1 hour.