Happy Thanksgiving, the BOSSIP family!
Search Thanksgiving Recipes *Thanksgiving* is extremely chaotic, but hey, you do it! If you need something last minute to bring to a family reunion or just have some extra ingredients to use, we’ve got you covered.
Check out some Thanksgiving recipes from your favorite celebrities to impress your family and friends with today (or mark them for next year):
Chrissy Teigen: Herby King’s Hawaiian Prank
- 1¼ cups of chicken or turkey broth
- 1 teaspoon kosher salt, plus more to taste
- 1 (12 ounce) package King’s Hawaiian rolls, cut into 1 inch cubes
- 4 tablespoon unsalted butter
- 3 celery stalks, diced
- 1 medium onion, diced
- 5 minced garlic cloves
- 1 tablespoons chopped fresh sage
- 1 tablespoon fresh picked thyme leaves
- 2 teaspoons poultry seasoning
Preheat the oven to 350°F. Bring the broth to a boil and season with salt to taste. Arrange the bread cubes on a rimmed baking sheet and toast for 10 minutes. Toss and grill for another 5 to 10 minutes, until golden and slightly crispy.
Meanwhile, melt the butter over medium heat in a 12-inch skillet. Add celery, onion and garlic and cook, stirring, until translucent and fragrant, 5 minutes. Stir in sage, thyme, 1 teaspoon salt and poultry seasoning and remove from heat.
Add the bread to the onion/herb mixture, then gradually pour the broth over the stuffing and stir until everything is absorbed.
Cover and let absorb for 5 minutes. I like my stuffing on the soft side (hello, like Stove Top) but if you prefer crispy edges, place the pan (assuming it’s oven safe) under the broiler for 2-4 minutes. Serve and enjoy!
Snoop Dogg: Turkey and herb sauce is not jive
- 1 whole turkey, 4.6 to 6.4 kg (12 to 14 lb), thawed if frozen
- 1/4 tsp. (40 g) kosher salt, plus more for seasoning
- 2 medium oranges
- 1 package 1 1/2 oz (40 g) fresh “poultry herb” or 2 sprigs sage, 8 sprigs thyme, 2 sprigs rosemary, plus more for garnish
- 8 tbsp. (1 stick, or 110 g) unsalted butter, at room temperature
- 3 garlic cloves, minced
- Cracked black pepper
- 3 medium yellow onions, each cut into 8 wedges
For the sauce
- 1 1/4 tsp. (300 ml) chicken stock or broth
- 2 tbsp. all purpose flour
- 4 sprigs of flat-leaf parsley, stems removed and leaves finely chopped (optional)
- The day before cooking the turkey, remove the wrapper and bag of giblets from the cavity. Work in your clean kitchen sink, rinse the outside and inside of the turkey, and pat it dry with paper towels. Sprinkle the salt over the turkey and use your hands to rub it evenly all over the skin. Transfer turkey to a rimmed baking sheet and refrigerate, uncovered, overnight or up to 24 hours.
- On the day you plan to cook the turkey, prepare the herb butter: Using a cheese grater, remove the zest from one orange and put the zest in a medium bowl; reserve the zested orange. Pluck the leaves from the sage, thyme and rosemary sprigs and finely chop them together; reserve all stems. Add the chopped herbs to the orange zest. Add butter and garlic. Stir until everything is well mixed.
- Preheat the oven to 325°F [165°C]with a rack in the lower third of the oven.
- Remove turkey to baking sheet from refrigerator and transfer turkey to clean kitchen sink; reserve the baking sheet. Rinse the turkey and pat it dry with paper towel. Insert your fingers between the skin and the meat on the breasts and thighs to separate the skin from the meat, being careful not to tear it or remove it from the turkey. Using a spoon, gently lift the skin and place dollops of the herb butter between the skin and the meat all over the turkey. Use your hands to press and spread the butter evenly. Rub the remaining herb butter in the bowl all over the outside of the turkey. Generously season the turkey with pepper.
- Place 8 onion wedges in the cavity of the turkey and add the reserved herb stems. Gather the remaining onion wedges in the center of the rimmed baking sheet so they are touching. Center the turkey over the onions. Put the turkey in the oven. Bake for 2 to 2.5 hours until golden on the outside and an instant-read thermometer inserted into the thigh (not touching the bone) reads at least 165°F [75°C].
- Remove the turkey from the oven and let rest for 20 minutes. Using a meat fork or wooden spoon inserted into the cavity of the turkey, carefully lift it off the baking sheet and set it on a large cutting board. Tempt the turkey loosely with foil.
For the sauce
- Place a colander over a glass measuring cup and pour in the cooking juices and onions. While the cooking juices run out, squeeze the juice from both oranges. Once the cooking juices have completely drained, set the onions aside in a small bowl. Skim 2 tablespoons of fat that rises to the surface of the cooking grease and place in a medium saucepan; continue to remove remaining fat; discard it or save it for another use. Once all the fat has been removed, add the orange juice to the cooking juices. Add enough chicken broth to make 2 cups [480 ml] of liquid.
- Place the pan over medium-high heat to warm the melted fat. Add half of the drained onions (reserve the other half). Cook, stirring, 3 to 5 minutes, until the onions begin to crumble and caramelize around the edges.
- Add the flour. Cook 1 minute, stirring constantly. Stir in cooking juices and juice mixture and bring to a boil. Set the heat to medium-low to maintain a gentle simmer. Cook 6 to 8 minutes, stirring occasionally, until reduced to a thick sauce. Remove the pan from the heat and season with salt and pepper. If you like a smooth sauce, transfer it to a blender and puree it smooth, or leave it as is with onion chunks. Stir in the parsley (if using) and pour the sauce into a serving bowl or gravy boat.
John Legend: Mac and Cheese
- 4 tablespoons (½ stick) unsalted butter, plus more for buttering the baking dish
- 3 cups (¾ pound) elbow dry macaroni
- 2 (12 ounces) cans of evaporated milk
- ⅓ cup of whole milk
- 2 eggs
- 2 teaspoons seasoning salt, such as Lawry’s
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper, plus more to taste
- 4 cups (1 pound) extra-sharp cheddar cheese, grated
- 2 cups (½ pound) Monterey Jack cheese, grated + paprika, for sprinkling
Preheat the oven to 375°F. Generously butter a 9×13-inch baking dish; put aside.
Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions until al dente. Drain well and return the pasta to the pot. Add butter and stir until pasta is coated and butter has melted; put aside.
In a medium bowl, whisk together evaporated milk, whole milk and eggs. Stir in seasoning salt, garlic powder, 1 tsp salt and ½ tsp pepper. In another medium bowl, combine Cheddar and Jack cheeses.
Spread one-third of the macaroni in an even layer on the bottom of the buttered baking dish and cover evenly with one-third of the cheese. Repeat with remaining macaroni and grated cheese. Pour milk mixture evenly over contents of baking dish, sprinkle with paprika and bake until top layer is lightly browned, 40-45 minutes. Let stand 10 to 15 minutes before serving.
Oprah Winfrey: Deviled Eggs
- 12 large eggs
- 3 tablespoons mayonnaise
- 2 mustard
- 1 chopped sweet pickle
- 1 a dash of Worcestershire sauce
- salt & ground pepper
- 1 a dash of lemon juice
- 1 dash of horseradish sauce
- 1 -2 dash of Tabasco sauce
- 2 tablespoons chopped parsley
- 2 paprika (garnish)
- Hard boiled eggs
- Cut each in half lengthwise
- Remove the yolks and place them in a bowl with all the other ingredients; mix well
- Pour in egg whites and sprinkle with parsley and paprika
- Cover and refrigerate for at least an hour or more
- Serve as fresh
Kris Jenner: sweet potato soufflé
- 4 sweet potatoes
- ½ cup melted vegan butter, plus room temperature for casserole
- ¼ cup light brown sugar
- 1 11oz. can of sweetened condensed organic coconut milk
- 1 C. vanilla extract
- 1 C. cinnamon
- 1 C. Nutmeg
- 4 eggs, beaten
1. Preheat the oven to 375°F.
2. Lightly butter a large gratin dish.
3. Cut the potatoes into quarters and boil until tender (about 15 minutes). Transfer to a large bowl and let cool.
4. When the potatoes are cool enough to handle, remove the skin and mash with a hand blender until smooth.
5. Add the melted vegan butter, brown sugar, condensed coconut milk, vanilla, cinnamon and nutmeg to the potatoes and mix well.
6. Beat eggs until pale yellow and stir into potato mixture one-third at a time.
7. Pour the mixture into a gratin dish and bake for about 40-45 minutes.
8. When complete, the mixture swells a little and does not wobble when gently shaken. Let cool. Enjoy warm!
Optional: Drizzle the top with maple syrup.
Rihanna: Rum Punch
- 2 cups coconut rum
- 1 cup dark rum
- 1 cup of water
- 2 cups mango juice
- 1 cup orange juice
- 20 dashes of bitters (Angostura)
- Nutmeg, grated
- Make sure the rum punch is well mixed so the flavors can blend perfectly. Take all six ingredients except the nutmeg and shake them together.
- Once the rum punch is well shaken, pour a glass filled with the liquid over the top of the ice. To complete the cocktail, garnish with grated nutmeg and bitters.