Thanksgiving is one of my favorite holidays…why, you ask…yes, because of the food! But, more importantly because of the people who I share these special dishes with. I think Anthony Bourdain said it best…

“The value of a dish is the pleasure it brings you; where you are sitting when you eat it – and who you are eating it with – are what really matter.”

Below are some of my favorite Thanksgiving recipes – a few family classics and a few new creations that are starting to become favorites around the Thanksgiving table!

 

Thyme Popovers

Popover

ingredients:
1 cup of flour
2 teaspoons of fresh minced thyme or in a pinch you can use dried thyme (1/4 teaspoon)
1/2 teaspoon of salt
1 cup of low-fat milk
2 eggs
1 tablespoon of butter, melted
cooking spray
1 tablespoon of finely grated parmesan cheese

directions:
Preheat oven to 375°.

Combine flour, thyme, and salt, stirring with a whisk. Combine milk and eggs in a medium bowl, stirring with a whisk until blended. Gradually add flour mixture to milk mixture, stirring well with a whisk. Stir in melted butter.

Coat 8 popover cups with cooking spray; sprinkle cheese evenly among cups. Place cups in oven at 375° for 5 minutes. Divide batter evenly among prepared cups. Bake at 375° for 40 minutes or until golden. Serve immediately.

 

Charlie Trotter’s Sourdough-Cranberry Stuffing

Stuffing

ingredients:
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
1/2 cup butter
2 cups chicken stock
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 (1-pound) loaf day-old sourdough bread,  diced
3/4 cup fresh cranberries
Salt and freshly ground black pepper

directions:
Preheat the oven to 375°F.

Cook the onion, celery,  carrot, and butter in a large saucepan over medium-low heat for 10 to 15  minutes, or until the onions are translucent. Remove from the heat, add the  chicken stock, sage, chives, thyme, and parsley, and stir well. Place the bread  in a large bowl, pour the mixture from the saucepan over the bread, and toss  until all the liquid is absorbed. Fold in the cranberries and season to taste  with salt and pepper.

Transfer the mixture to a  baking dish and bake for 50 to 60 minutes, or until golden brown.