Thanksgiving Made Easy
Whether you're a Thanksgiving newbie or pro, our one-stop guide has all the recipes, menus, tips, and techniques to make your holiday feast easier and more delicious than ever. p. 100
102/ Turkey & Gravy
Recipes for sage butter-roasted, clementine-salted, and grilled turkey (along with perfectly paired gravies) are all guaranteed to be stress-free and delicious.
By Jeanne Thiel Kelley, Matt and Ted Lee, and Jamie Purviance
108/ Stuffing
Thanksgiving just isn't complete without one of our incredible stuffings. Choose from six varieties: sweet potato with bacon; cornbread with andouille sausage; wild rice with mushrooms; whole wheat bread with pancetta; sourdough with apples; and rustic bread with red mustard greens.
By Jeanne Thiel Kelley, Matt and Ted Lee, and Jamie Purviance
116/ Relishes
Elevate cranberry sauce by adding spicy chipotle chiles, mustard, or pomegranate molasses. Or, if you're ready for a little more adventure, opt for beet chutney or onion marmalade.
By Marlena Spieler
120/ Potatoes
With six amazing recipes celebrating potatoes and yams, you'll love them mashed, pureed, or hashed.
By Josie le Balch
128/ Sides
These eight side dishes—including creamed corn pudding and thyme-roasted apples and onions—are so good, they'll steal the show.
By Amelia Saltsman
134/ Breads
Who can resist freshly baked bread? Try easy multi-grain dinner rolls, or jazz things up with savory herb-and-cheese poppers.
By Peter Reinhart
140/ Desserts
Layered pumpkin cake, pear crisp, persimmon pudding, and other fall treats will dazzle and impress.
By Carolyn Beth Weil
Menus
126/ Farm to Table
138/ Mediterranean Modern
147/ Do Ahead
147/ Fresh & Light
147/ Quick & Easy
147/ Smoke & Spice
147/ Big Buffet
147/ Beginners
147/ Vegetarian
Starters®
25/ the tool Pie servers.
28/ tasting Instant appetizers.
30/ The BA Foodist Our know-it-all answers your foodie questions.
32/ restaurants Restaurants for Thanksgiving.
36/ travel NAVIGATOR Downtown Los Angeles.
40/ the conscious cook At-home recycling bins; recycled aluminum foil.
42/ drinks Hot coffee with rum and orange; international Chardonnay tasting notes; Yellow Chartreuse liqueur.
47/ health wise The truth about tryptophan; fat separators; portion-control tips.
48/ shopping THE LIST What to buy now.
18/ R.S.V.P.®
Readers' favorite restaurant recipes.
55/ Fast Easy Fresh®
Quick everyday recipes from the Bon Appétit test kitchen.
With great recipes for post-holiday turkey, your family won't have to settle for run-of-the-mill leftovers.
By Maria Helm Sinskey
83/ At the Market®
Thanksgiving Superfoods
This special tear-out guide has everything you need to make the most of health-boosting brussels sprouts, sweet potatoes, and cranberries.
Text by Amy Albert
Recipes by Jill Silverman Hough
88/ Wine & Spirits
Heather John explains why Spanish wines like Rioja reds and Albariño whites work beautifully at the holiday table.
92/ Cooking Life
In need of a meatless main dish for Thanksgiving, Molly Wizenberg creates a savory bread pudding that is a satisfying alternative to the ubiquitous roasted bird.
96/ The Baker
Dorie Greenspan dreams fondly of delicious fougasse, a classic olive bread from Provence, and shows you how easy it is to bake your own.
148/ Prep School®
Grill-roasting a turkey; creating lattice-top pie crust; and more.
Text by Amy Albert
154/ Feedback Jeff Corwin
When the Animal Planet TV host isn't traveling the world seeking exotic eats, he enjoys the backyard vegetables, fruits, and seafood from his family's island home.
Interview by Bekah Wright
IN EVERY ISSUE
8/ bonappetit.com
16/ letter from the editor
22/ contributors
152/ menu guide
152/ sourcebook
153/ recipe index
ABOUT THE COVER
Clementine-Salted Turkey with Redeye Gravy from "Turkey & Gravy," page 102; recipe by Matt and Ted Lee/ photograph by Richard Pierce/ food styling by Susan Ottaviano/ prop styling by Beverley Hyde.
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Clementine-Salted Turkey with Redeye Gravy 106
Olive and Sun-Dried Tomato Fougasse 98
Turkey Stock 106
Wild Rice and Chive Bâtardes 137
Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans 130
Carrot and Cranberry Salad with Fresh Ginger Dressing 133
Escarole Salad with Apples, Candied Walnuts, and Saint André Cheese 68
Fish, seafood
Butternut Squash Risotto with Shrimp 62
John Dory with Squash Risotto and Herbed Cranberry Sauce 20
Moroccan Halibut and Carrots 62
Petrale Sole with Lemon-Shallot Brussels Sprouts 84
Sea Bass with Fennel Salad, Parsnip Puree, and Orange Beurre Blanc 18
Meats
Greek-Style Penne with Lamb, Parsnips, Tomatoes, and Cinnamon 68
Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce 56
Sausage and Lentils with Spinach 68
Steak with Mixed Peppercorns and Pomegranate Glaze 56
Poultry
Barbecue Pulled-Turkey Sandwiches 74
Chicken, Grated Beets, and Beet Greens with Orange Butter 67
Clementine-Salted Turkey with Redeye Gravy 106
Grilled Turkey with Toasted Fennel and Coriander and Fresh Thyme Gravy 105
Sage Butter-Roasted Turkey with Cider Gravy 105
Vegetarian
Baby Winter Squash with Spiced Orange-Currant Stuffing 130
Butternut Squash and Cheddar Bread Pudding 94
Pasta, rice
Butternut Squash Risotto with Shrimp 62
Greek-Style Penne with Lamb, Parsnips, Tomatoes, and Cinnamon 68
John Dory with Squash Risotto and Herbed Cranberry Sauce 20
Barbecue Pulled-Turkey Sandwiches 74
Cornbread Stuffing with Andouille, Fennel, and Bell Peppers 113
Rustic Bread Stuffing with Red Mustard Greens, Currants, and Pine Nuts 111
Sourdough Stuffing with Sausage, Apples, and Golden Raisins 111
Sweet Potato Stuffing with Bacon and Thyme 113
Whole Wheat Stuffing with Pancetta, Chestnuts, and Parmesan 111
Wild Rice and Mushroom Stuffing 111
Baby Winter Squash with Spiced Orange-Currant Stuffing 130
Broccolini with Smoked Paprika, Almonds, and Garlic 133 **
Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans 130
Butternut Squash and Cheddar Bread Pudding 94
Carrot and Cranberry Salad with Fresh Ginger Dressing 133
Green Beans and Walnuts with Lemon Vinaigrette 133
Sauté of Winter Greens and Shiitake Mushrooms 133
Thyme-Roasted Apples and Onions 133
Garnet Yam Puree 122
Garnet Yams with Maple Syrup, Walnuts, and Brandied Raisins 125
Mashed Potatoes with Ranch Dressing 125
Potato and Autumn Vegetable Hash 122
Roasted Potatoes with Bacon, Onions, and Sage 122
Roasted Sweet Potatoes, Potatoes, and Sage 86
Scalloped Potatoes and Fennel 122
Beet Chutney 119
Cranberry Sauce with Red Wine, Pomegranate Molasses, and Mediterranean Herbs 119
Onion Marmalade 119
Harvest Pear Crisp with Candied Ginger 143
Maple Apple Pandowdy with Dried Cranberries 146
Cakes
Brown Sugar-Pecan Cupcakes with Caramel Frosting 146
Four-Layer Pumpkin Cake with Orange-Cream Cheese Frosting 143
Candy
Earl Grey Chocolate Truffles 22
Custard, puddings
Steamed Persimmon Pudding with Cinnamon Crème Anglaise 143
Dessert sauces
Frozen desserts
Cranberry and Vanilla Bean Sorbet 86
Spiced Brandy Semifreddo with Cranberries 68
Pies, tarts
Pie Crust 144
Pumpkin Pie with Brown Sugar-Walnut Topping 144
Belgian Endive, Haricot Vert, and Hazelnut Salad
Dried Cherry and Pecan Fougasse
Farmhouse Cheddar and Stilton Terrine
Harvest Corn Chowder with Chorizo
Roasted Butternut Squash Soup with Sage Cream
Smoked Salmon with Lemon Crème Fraîche
Smoked Trout, Fennel, and Cucumber Salad with Creamy Dill Dressing