All Star Celebrity Chef Thanksgiving

INA GARTEN

“Everyone thinks about mashed potatoes for Thanksgiving. What about mashed turnips? It’sactually rutabaga. Everyone knows what it is, but no one knows what to do with it.” – INA GARTEN of

Barefoot Contessa.

Cornish Hens

Ingredients:

1 large Spanish onion, sliced2 Cornish hensCornbread Stuffing (recipe follows)

Olive oilKosher saltFreshly ground black pepperPreheat the oven to 425 degrees F.Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinsethem inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Placethe hens on top of the sliced onion.Pack the cavities of the hens with the cornbread stuffing. Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub thehens with olive oil and sprinkle with salt and pepper.Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.

Prep Time: 25 minCook Time: 35 minLevel: IntermediateServes: 2 servings

Cornbread Stuffing:

Ingredients:

4 tablespoons unsalted butter1 cup yellow onion, chopped2 1/2 cups cornbread1 celery stalk, diced1/4 cup chicken stock 2 tablespoons chopped flat-leaf parsley 1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepperMelt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat,until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add theonion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mixtogether.

Yield: 2 servings

Sautéed Broccolini

Ingredients:

1 bunch broccoliniKosher salt2 tablespoons unsalted butter1/2 lemon, zested1 teaspoon minced garlic1 tablespoon lemon juice1/4 teaspoon freshly ground black pepperBlanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately andimmerse in a bowl of ice water.Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini andadd it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and thepepper, and toss well before serving.

Prep Time: 10 minInactive Prep Time: hr minCook Time: 7 minLevel: EasyServes: 6 servings

Mashed Yellow Turnips with Crispy Shallots

Ingredients:

1 1/2 cups light olive or vegetable oil3 tablespoons unsalted butter5 to 6 shallots, peeled and sliced into thin rings2 large yellow turnips (rutabagas), about 4 pounds totalKosher salt1 cup whole milk 6 tablespoons (3/4 stick) salted butter1/2 teaspoon freshly ground black pepperHeat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F.Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to makesure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread outto cool on paper towels. Once they have dried and crisped, they can be stored at room temperature,covered, for several days.Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them ina saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, untileasily pierced by a paring knife, about 35 minutes. Drain.In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted andthe milk just begins to simmer.Puree the turnips in several batches in a food processor fitted with the steel blade. With the motorrunning, add the melted butter and milk in a steady stream. The turnips should be smooth.Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring,over medium heat. Serve piping hot, sprinkled generously with crispy shallots.

Prep Time: 25 minInactive Prep Time: hr minCook Time: 1 hr 20 minLevel: EasyServes: 6 servings