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Sample recipes from The New Thanksgiving Table

Vermont Farmhouse Cheddar Cheese Straws

It’s the spicy and sharp flavor of traditionally made farmhouse Cheddars that delivers the deep, rich taste of these crisp cheese straws....

(1 Votes)

Oyster Stew

Oysters, along with clams and lobsters, have been harvested and relished by Native Americans along the Atlantic coast from very early tim...

(1 Votes)

Maple-Glazed Roast Turkey with Applejack Giblet Gravy

This burnished, maple-glazed roast turkey combines all the luscious fall flavors of New England-crisp apples, pure maple syrup, and, in t...

(1 Votes)

Sourdough Stuffing with Roasted Chestnuts and Apples

Whether you make this as stuffing and fill the cavity of the turkey before roasting or do as I do and bake it separately as dressing, the...

(1 Votes)

New England Bread Stuffing with Bell's Seasoning

For New Englanders, reaching in the cupboard for Bells Seasoning, in the bright yellow box with the blue turkey on the front, is synonym...

(1 Votes)

Apple Cider and Ginger Brine

Please read the headnote for the Juniper Brine for information regarding Diamond Crystal brand salt. I especially like to use this brine ...

(1 Votes)

Applejack Giblet Gravy

A touch of Applejack spikes the flavor of this gravy, adding a subtle hint of the fermented and distilled, tree-ripened apples. It’s a te...

(1 Votes)

Juniper-Brined Roast Turkey

Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farme...

(1 Votes)

Hickory Grill-Roasted Turkey

Grill-roasting a turkey is a guaranteed show-stopping, big-flavored way to cook a turkey, and the hickory-smoked turkey leftovers are div...

(1 Votes)

Juniper Brine

There are two reasons I am very specific about the salt called for in this recipe. First, I want to use a salt that is 100 percent sodium...

(1 Votes)

Two Methods for Brining

I offer two methods for brining: One for the cook who has either a second refrigerator or the room to take 1 or 2 shelves out of the refr...

(1 Votes)

Turkey Stock for Gravy

This is the simplest way i know to make a rich turkey stock, utilizing the turkey neck, tail, gizzard, and heart found inside the neck ca...

(1 Votes)

Chanterelle Mushroom Gravy

This gravy can be made while the turkey roasts. If chanterelle mushrooms are not available, substitute other fresh wild mushrooms, use cr...

(1 Votes)

After-Thanksgiving Turkey Stock

When it is time to clean up and put leftovers away after Thanksgiving dinner, my husband assigns himself the task of “dealing with the tu...

(1 Votes)

Honey and Allspice Brine

Please read the headnote for the Juniper Brine for information regarding Diamond Crystal brand salt. This brine works wonderfully with ei...

(1 Votes)

Roast Turkey with Vidalia Cream Gravy

My husband had never been a fan of white turkey meat until he tasted this gravy. I couldn’t believe my eyes when I saw him take a second ...

(1 Votes)

Southern-Style Biscuits

The lightest, loftiest, and most tender biscuits are always made with Southern flour, such as White Lily or Martha White brands, which ar...

(1 Votes)

Vidalia Cream Gravy

This creamy, sweet onion gravy reminds me of the pan gravy often served with fried chicken and biscuits—but a bit more refined.

(1 Votes)

Molasses Gingerbread Cake with Whipped Cream

According to The New England Yankee Cook Book, written by Imogene Wolcott and published in 1939, more gingerbread is eaten in New England...

(1 Votes)

New England Iron-Skillet Succotash

The Narragansett ate succotash of corn and beans cooked in bear fat. They called it “misickquatash.” It has evolved over the years into a...

(1 Votes)

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