Thanksgiving Day traditions in the United States center around festive gatherings of family and friends and a generous meal featuring fall harvest ingredients. Macy’s Culinary Council celebrity chefs–Rick Bayless, Michelle Bernstein, Marcus Samuelsson and Takashi Yagihashi–have developed numerous main and side dish options for the fall season that reflect their multicultural expertise. Here is a menu for your Thanksgiving feast that comprises some of their most delectable autumn dishes and caters to America’s culinary diversity with inventive takes on traditional Thanksgiving dishes.
A Thanksgiving Day Feast Representing Various Culinary Traditions
Butternut Squash Soup
From Chef Rick Bayless who serves up inventive Mexican flare at his acclaimed Frontera Fresco restaurant at Macy’s State Street Chicago and Macy’s Old Orchard, Skokie., comes a soup starring Mexican pumpkin spiced with dashes of cinnamon and chipotle chiles.
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon (preferably Mexican)
- 2 1/2 pounds Mexican pumpkin (calabaza), split into wedges, seeds discarded, or 1 medium (about 21/2 pounds) butternut squash split in half lengthwise, seeds discarded
- 1 medium (about 6 ounces) white onion, diced
- 1 firm cooking apple such as Granny Smith, peeled, quartered, and cored
- 2 to 3 canned chipotle chiles en adobo, seeds discarded, roughly chopped
- 5 cups chicken broth About 1 tablespoon sugar, if using Mexican pumpkin (calabaza)
- 3 tablespoons unsalted butter, cubed
- 1/4 teaspoon chipotle chile powder
- 1/2 teaspoon ground cinnamon (preferably Mexican)
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 3 cups (about 5 ounces) cubed firm-textured, day-old, crust-free bread (1/2-inch cubes)
Preheat the oven to 425 degrees F. Line 3 rimmed baking sheets with aluminum foil.
For the soup:
In a large bowl, stir together the olive oil, 1/2 teaspoon of the cinnamon, and a scant 1/2 teaspoon salt. Brush part of the mixture over the cut edges of the pumpkin (or squash). Place the pumpkin (or squash) cut side down on a prepared baking sheet.
Scoop the onion and apple into the bowl and toss to coat with the remaining olive oil mixture. Spread onto a separate prepared baking sheet.
Slide both baking sheets into the oven and roast until the pumpkin (or squash) is soft and the onion-apple mixture is golden brown, about 1 hour for the Mexican pumpkin (or 40 to 50 minutes for the squash) and 40 to 50 minutes for the onion-apple mixture. Halfway through the cooking time, stir the onion-apple mixture. Remove both baking sheets from the oven and reduce the oven temperature to 350 degrees F.
Scoop the onion mixture into a large (4-quart) soup pot. Using a large spoon, scrape the pumpkin (or squash) flesh from its skin into the pot, then add the chipotle chiles, 1/2 teaspoon salt, and the remaining 1/2 teaspoon cinnamon. Stir in the broth, bring to a simmer over medium heat, and simmer for 30 minutes.
For the croutons:
While the soup is simmering, in a large, microwave-safe bowl, combine the butter, chipotle chile powder, cinnamon, sugar, and salt. Microwave on full power for1 minute until the butter melts, then stir. Scoop the cubed bread into the butter mixture and toss to coat. Spread the coated bread cubes on the third prepared baking sheet and bake until the croutons are golden brown and crisp, 10 to 12 minutes.
Working in batches if necessary, transfer the soup to a blender and process to a smooth puree. Return the soup to the pot and bring back to a simmer. Taste and season with salt, usually 1/2 teaspoon. If using Mexican pumpkin, you'll also need to add about 1 tablespoon sugar. Ladle into warmed soup bowls and sprinkle the seasoned croutons on top.
Roast Cauliflower, Honey and Lime, Crispy Capers, Raisins and Pumpkin
From Chef Michele Bernstein, who is known for delivering soulful flavors with a Latin flair, comes a cauliflower—and acorn squash—based dish given some extra punch with zahtar and capers.
- 1 head cauliflower cut into small florets
- 1 acorn or butternut squash peeled and seeded, 1/2-3/4 inch diced
- 4 tablespoons olive oil divided
- Kosher salt
- Black pepper
- Juice of 2 limes
- 1 tablespoon honey
- 1 tablespoon extra-virgin oil
- 1 teaspoon zahtar
- 1/2 cup white raisins
- 1 teaspoon grapeseed oil
- 1/2 cup capers, drained
- 1/2 cup AP flour
- 1/2 cup cornstarch
Heat oven to 400F. Toss the cauliflower in 2 tablespoons oil, season with salt and pepper.
Toss the squash in 2 tablespoons oil, season with salt and pepper. Roast on separate cookie sheets, the cauliflower for about 8-10 minutes or until golden brown and crispy and the squash for about 30-40 or until tender. Allow each to cool to room temperature.
Warm the raisins in the grapeseed oil over medium heat for 2-3 minutes.
Toss with the honey and lime and extra virgin oil, zahtar and season well with salt, pepper.
Top with the raisins and crispy capers.
Toss the capers into the flour and cornstarch mix. Allow to sit in the mix overnight at room temperature; shake off excess flour and fry at 350 till golden brown and crispy.
Herb-Roasted Turkey with Cranberry Gravy
This turkey entrée from Chef Marcus Samuelsson, a master of international cuisine and the chef behind Marc Burger at Macy’s State Street, makes a perfect centerpiece for your Thanksgiving feast. In this recipe, two classic sides – gravy and cranberry sauce – are turned into a single delicious accompaniment.
- 8 quarts water
- 2½ cups fresh orange juice
- 1 cup coarse kosher salt
- ¼ cup sugar
- 1 (12-pound) turkey
- 2½ sticks (1¼ cups) unsalted butter, softened
- 1 tablespoon rosemary needles, chopped
- 1½ teaspoons culinary lavender, crumbled, or 1 tablespoon lavender flowers, chopped
- 1½ teaspoons freshly ground black pepper
- 1 tablespoon garam masala
- 4 garlic cloves, peeled and crushed
- 2 bay leaves
- 1 (2-inch) piece ginger, peeled, sliced, and smashed
- ½ cup prune juice
- ½ cup ruby port
- ½ cup dry red wine
- 1½ pounds sweet potatoes, peeled and cut into ½-inch cubes
- 12 pitted prunes, halved
- 1 cup cranberries
1. Put 2 quarts of the water, 2 cups of the orange juice, the salt, and sugar into a very large pot over high heat and, stirring, bring to a simmer. Add the remaining 6 quarts water and cool to room temperature. Submerge the turkey and refrigerate for 18 hours.
2. Mix 2 sticks of the butter with the rosemary and lavender. Cover with plastic wrap and refrigerate overnight. Take the herb butter and the remaining ½ stick out of the refrigerator 1 hour before you plan on using them.
3. Preheat the oven to 350°F.
4. Pat the turkey dry. Slide your hands under the skin, loosening it from the breast and thighs. Rub the breast and thighs, under the skin, with the herb butter. Rub the turkey all over with the remaining ½ stick butter. Mix the pepper and garam masala and sprinkle all over the bird. Put the garlic, bay leaves, and ginger into the cavity and tie the legs together.
5. Set the turkey on a rack in a roasting pan and add the neck to the pan. Roast for 2 hours.
6. Stir the remaining ½ cup orange juice, the prune juice, port, and red wine together in a measuring cup. Pour over the turkey. Scatter the sweet potatoes and prunes around the turkey. Slide the pan back into the oven and continue to roast, basting the turkey and
stirring the sweet potatoes every 20 minutes, until the thickest part of the thigh registers 165ºF on an instant-read thermometer, about 1 more hour.
7. Set the turkey on a carving board and let it rest for 30 minutes before carving. Use a slotted spoon to transfer the sweet potatoes and prunes to a serving bowl.
8. Pour the pan juices into a fat separator. Let sit until separated, then pour the juices into a small saucepan, leaving the fat behind. Bring the defatted pan juices to a boil over medium-high heat. Add the cranberries and boil until the cranberries pop. Taste for pepper (you won’t need salt).
9. Put the cranberry gravy into a gravy boat and serve with the turkey, sweet potatoes, and prunes.
Brussels Sprouts are delicious roasted with olive oil, butter, shallots and garlic, finished with a touch of cider vinegar.
–Chef Takashi Yagihashi
Eggplant and Edamame Vegetarian Curry
Chef Takashi Yagihashi’s Asian-influenced dish is sure to add pizzazz to the Thanksgiving table for vegetarian and vegetable-loving guests. Featuring Japanese eggplants and various Asian spices, the dish delivers plenty of flavor as well as a substantial amount of protein via the edamame. To sample his award-winning cuisine, head over to TABO Sushi & Noodles at Macy’s State Street.
- 3 to 4 Japanese Eggplant, large slice, oblique
- 1 pc. Sweet Onion, small chop
- 1 pc. Tomato, small chop
- 4 T. Corn Oil
- 1 T. Ginger grated
- 1 T. Garlic grated
- 1 C. Edamame
- ½ C. Vegetable Stock
- 4 pc. Cilantro Sprigs
- 4 C. Cooked Steamed Rice Spices
- 1 tsp. Turmeric Powder
- 2 tsp. Cumin Seed
- 1 tsp. Coriander Powder
- ½ tsp. Chili Pepper Powder
Sauté the eggplant with 2 T. of the corn oil in a medium sauté pan, over medium heat, until cooked through and golden brown, about 4 to 5 minutes. Remove the eggplant from the sauté pan. Wipe the sauté pan with a paper towel, and add the remaining 2 T. corn oil, and the spices. Sauté over medium heat, until you get the aroma. Then add the sweet onion, ginger, and garlic and turn down to low heat. Sauté until brown, about 10 to 15 minutes. Next, add the tomato and vegetable stock. Cook for 5 more minutes. Add the edamame. Finish by putting one cup of steamed rice on a plate and topping it with ¼ of the curry mixture. Place a sprig of cilantro on top and serve. Repeat for the other 3 portions.
Apple and Honey Crisp
With this recipe, Chef Michele Bernstein works mouthwatering magic with a seasonal classic – a basic fruit crisp.
- 6 granny smith or golden delicious apples, peeled, cored, chopped into 1-inch pieces
- 1/4 cup honey
- 1/4 teaspoon cinnamon
- 1/2 cup apple cider
- Juice of 1 lemon
- 1 teaspoon cornstarch
- 1/2 cup old fashioned oats
- 1/2 cup all-purpose flour
- 3/4 cup light brown sugar
- 1/2 teaspoon salt
- 1 1/2 sticks butter (cold), cut into ½-inch dice pieces
Combine all ingredients in a large bowl. Using your hands, mix the ingredients, kneading the butter into the flour until only pea-sized pieces remain.
Preheat your oven to 400 degrees. Combine the apples with honey and cinnamon.
Heat the apple cider and lemon juice in a large sauté pan, reduce by half.
Add the apples, cook for 4 minutes, remove and stir in the cornstarch.
Top with the crumble topping and bake until golden and the apples are just becoming tender, about 15-20 minutes.