Recipes for Thanksgiving

Food, Hometown Cooking
on November 9, 2011
Photos by Mark Boughton/Styling by Teresa Blackburn Pomegranate-Glazed Turkey

A few special touches can make all the difference between a holiday meal that's good and one that gets raves reviews. In this Thanksgiving menu, a pomegranate glaze turns the roasted turkey a rich, deep color and adds a touch of fruitiness to the meat. The port wine sauce is a nice change from traditional turkey gravy-sweet, but not too sweet, and velvety smooth. 

While turkey and gravy are the workhorses of most Thanksgiving meals, the side dishes are the real stars. Cranberry sauce gets a kick from diced fresh jalapeño, and the heat from the chile pepper is the perfect foil for the sweetened berries. Standing in for the traditional stuffing or dressing, Butternut Squash and Cheese Panade combines densely texture bread cubes, creamy sweet butternut squash and nutty gruyère cheese.

And the two finales for the feast couldn't be easier. Date Nut Tart comes together easily with a purchased pie crust, chopped walnuts and dried dates, and an sweet eggy custard. Eggnog Spice Bundt Cake, prepared with the cake mix and pudding mix, wraps up the meal in fine style.