Thanksgiving Dishes: Last Minute Advice By Experts

Happy Thanksgiving! While home cooks nationwide get ready for their holiday feasts, Here we are sharing the  last-minute advice from experts for achieving the ideal turkey and a rich tasty thanksgiving dishes.

Simple Stovetop Macaroni and Cheese

Preparation Time : 25 minutes

Servings: 4

Why this recipe works:

This macaroni and cheese recipe utilizes sodium citrate—an emulsifying salt—to keep cheese smooth when heated, rather than using flour for a béchamel base.

The sauce is made with American cheese that contains similar ingredients. Since American cheese is rich in emulsifiers but lacks strong flavor,  blend it with sharp extra-cheddar cheese.

A touch of mustard and cayenne pepper adds zest. Cook the macaroni in a lesser amount of water (with a bit of milk), avoiding the need to drain it.

The leftover liquid after hydrating the pasta was sufficient to create the sauce base. Instead of baking topped mac and cheese with crunchy, toasted panko breadcrumbs, and the entire dish comes together in about 20 minutes.

Ingredients

• 1 1/2 cups water
• 1 cup milk
• 8 ounces elbow macaroni
• 4 ounces American cheese, shredded (1 cup)
• 1/2 teaspoon Dijon mustard
• A small pinch of cayenne pepper
• shredded extra-sharp cheddar cheese 4 ounces, (1 cup)
• 1/3 cup panko breadcrumbs
• 1 tablespoon extra-virgin olive oil
• Salt and pepper
• 2 tablespoons grated Parmesan cheese

Instructions

1. In a medium saucepan, bring water and milk to a boil over high heat. Stir in macaroni, reducing heat to medium-low, and cook, stirring often, until macaroni is slightly over al dente, about 6 to 8 minutes.
2. Mix in American cheese, mustard, and cayenne, and continuously stir until cheese has fully melted, around 1 minute. Remove from heat and incorporate cheddar until evenly mixed, but not melted. Cover the saucepan and let sit for 5 minutes.
3. Meanwhile, in an 8-inch nonstick skillet, combine panko, oil, and a pinch of salt and pepper, ensuring the panko is evenly moistened. Cook over medium heat, stirring often, until the mixture is browned evenly, about 3 to 4 minutes. Off heat, sprinkle Parm over the panko and stir to combine.
4. Stir the macaroni until the sauce is smooth (it may seem thin initially but will thicken as it cools). Season with salt and pepper if needed. Transfer to a warm serving dish and sprinkle panko mixture on top. Serve immediately.

 Brissels Sprout Salad with Warm Mustard

PreparationTime :50 minutes

Servings :6

Why this recipe works:

Brussels sprout salad features a warm mustard vinaigrette that tenderizes the sprouts maintain the fresh taste. Quick-pickled shallots and dried apricots provide bursts of flavor, while ricotta salata cheese, toasted pistachios, and watercress contribute richness, flavor, and a hint of bitterness. The salad is mixed in the skillet before being moved to a serving bowl.”

Ingredients

• 5 tablespoons white wine vinegar
• 1 tablespoon whole-grain mustard
• 1 teaspoon sugar
• Salt and pepper
• 1 shallot, halved and sliced thinly
• 1/4 cup dried apricots, chopped
• 5 tablespoons vegetable oil
• 1/3 cup shelled pistachios, chopped
• 1 1/2 pounds Brussels sprouts, trimmed, halved, and thinly sliced
• 1 1/2 ounces (1 1/2 cups) chopped watercress
• 4 ounces ricotta salata, shaved into thin strips

Instructions

1. In a bowl, whisk together vinegar, mustard, sugar, and 1/4 teaspoon salt. Add shallot and apricots, cover tightly with plastic wrap. Microwave about 30 to 60 seconds. Stir briefly to immerse shallot. Allow to cool at room temperature, approximately 15 minutes.
2. Heat oil in a 12-inch skillet over medium heat until shimmering. Add pistachios and cook, stirring frequently, until golden brown, about 1 to 2 minutes.
3. Off the heat, whisk in shallot mixture. Add Brussels sprouts and toss them with tongs until dressing is well distributed and sprouts slightly darken, around 1 to 2 minutes.
4. Transfer to a serving bowl, then add watercress and ricotta salata and toss to mix. Season it with salt and pepper before serving.

No-bake Fudgy Chocolate Squares

Servings: Makes 64 squares

Preparation Time: 35 minutes, plus 1 1/2 hours chilling

Why this recipe works:

These thanksgiving dishes, truffle-like bites serve as the ultimate homemade chocolate treat, eliminating the need for an oven. Crushed chocolate sandwich cookies create a luxurious base, held together by melted chocolate chips, butter, and sweetened condensed milk.

After chilling, a layer of melted chocolate adds further richness and creaminess.

Ingredients

• 36 Oreo cookies, roughly broken
• 2 cups (12 ounces) bittersweet chocolate chips, divided
• 8 tablespoons unsalted butter, cut into 1-tablespoon pieces, divided
• 14-ounce can sweetened condensed milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon table salt

Instructions

1. Create a foil sling for an 8-inch square baking pan by folding two long sheets of aluminum foil to be 8 inches wide. Arrange them in the pan perpendicularly, leaving extra foil hanging over the edges.
2. Press the foil into the corners and up the sides of the pan, ensuring it is smooth. Lightly spray the foil with vegetable oil.
3. In a food processor, blend the cookies until finely ground, about 30 seconds, stopping to scrape down the sides if needed. Transfer the cookie crumbs to a large bowl.
4. In a microwave-safe bowl, melt 1 1/2 cups of chocolate chips and 4 tablespoons of butter at 50% power until smooth, about 2 minutes, stirring occasionally.
5. Combine the melted chocolate mixture with the cookie crumbs, stirring in the condensed milk, vanilla, and salt until well mixed (the mixture will be very thick).
6. Transfer it to the prepared pan, and gently press down into an even layer. Refrigerate this thanksgiving dish until firm, at least 1 hour.

Salted Caramel Apple

Servings: 8

Preparation Time: 1 3/4 hours, plus 30 minutes chilling and 4 hours cooling

Why this recipe works:

It is a sophisticated pie that combines apples with rich salted caramel. Instead of encapsulating the fruit within a double crust, we re-envisioned apple slices as a decorative garnish atop a caramel custard pie.

The salted caramel filling is made by blending conventional custard ingredients into homemade caramel. A surprising element—white miso—intensifies the caramel’s flavor substantially, distinguishing it from the dairy.

Miso’s umami nature also helps temper the sweetness of the caramel custard filling. For the top decoration, soften thin apple slices with sugar and a touch of lemon juice, allowing them to be shaped into beautiful rose designs that turn the pie into a gourmet centerpiece.

To maintain accurate temperature, tilt the saucepan to pool the caramel. For slicing the apples very thin, a mandoline is ideal.

Ingredients

• single-crust pie dough
• 1 1/2 cups (10 1/2 ounces / 298 grams) plus 2 tablespoons sugar, divided
• 3 large eggs
• 1/4 cup (1 ounce / 28 grams) cornstarch
• 2 tablespoons white miso
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon table salt
• 1/4 cup water
• 1 cup heavy cream, divided
• 1 1/2 cups whole milk
• 3 Fuji, Golden Delicious apples, quartered, and sliced very thinly
• 2 tablespoons lemon juice
• Flake sea salt

Instructions

1. Roll the dough into a 12-inch circle on a floured surface. Gently wrap the dough around a rolling pin and unroll it into a 9-inch pie plate, allowing any excess to hang over the edge. Carefully press the dough into the plate to fit.
2. Trim the overhang to half an inch beyond the lip of the plate. Fold the overhang under itself to create a flush edge with the plate.
3. Crimp the edges evenly. Loosely wrap the dough-lined plate in plastic wrap and refrigerate for about 30 minutes. Preheat the oven to 350°F, adjusting the rack to the middle position.
4. Line the chilled pie shell with a double layer of aluminum foil, ensuring the edges are covered to prevent burning, and fill with pie weights.
5. Bake on a foil-lined baking sheet until the edges are set and lightly golden, about 25 to 30 minutes, rotating halfway through.
6. Remove the foil and weights, rotate again, and continue to bake until the crust is golden brown and crisp, an additional 10 to 15 minutes. Allow to cool on a wire rack; the crust should be warm when filling is added.
7. In a bowl, whisk together 3/4 cup of sugar, eggs, cornstarch, miso, vanilla, and table salt. Set aside. In a large saucepan, bring 3/4 cup of sugar and water to a boil over medium-high heat.
8. Without stirring, let it cook until it turns straw-colored, about 4 to 6 minutes. Lower the heat and swirl the pan occasionally until it becomes amber and reads 360 to 370°F, around 2 to 5 minutes.
9. Off the heat, slowly stir in 1/4 cup of cream; the mixture will bubble. Whisk thoroughly until smooth, scraping the corners of the saucepan for consistency, about 30 seconds.
10. Gradually stir in the remaining 3/4 cup cream and milk, then bring it to a simmer over medium heat. Carefully whisk 1 cup of the hot caramel mixture into the egg mixture to temper it, and then gently whisk the tempered egg mixture back into the remaining caramel mixture in the saucepan.
11. Cook while whisking consistently until thickened and bubbling, registering 180°F, approximately 4 to 6 minutes (it should have a thick pudding-like consistency). Strain it into a clean bowl through a fine-mesh strainer.
12. Keeping the pie on the baking sheet, pour the filling into the warm crust and smooth the top with a spatula. Bake until the center reaches 160°F, about 14 to 18 minutes. Let the pie cool completely on a wire rack, around 4 hours.
13. Before serving, this thanksgiving dish in a bowl, combine apple slices, the remaining 2 tablespoons sugar, and lemon juice. Microwave until the apples become pliable, about 2 minutes, stirring halfway through.
14. Drain the apples, then place them on a paper towel-lined sheet and pat dry. Arrange 5 apple slices peel side out, slightly overlapping on a counter or cutting board.
15. Starting from one end, roll the slices to create a rose shape and position it in the center of the pie. Continue until the pie is beautifully adorned with apple roses. Sprinkle with sea salt before serving.

Enjoy these thanksgiving dishes with nears and dears.