Rachael Ray’s Herb-Roasted Turkey Breast (pictured left) Says Ray: “I especially love the flavor and aroma of fresh bay leaves with turkey. They’re widely available in supermarkets now. Since the leaves are a bit woody and no fun to eat, I baste my turkey with bay-infused butter and roast the breast right on top of the leaves, which perfumes the meat.” Work Time: 30 MinutesTotal Time: 1 Hour 15 MinutesServings: 8Cost: $2.45 per serving 3 Tbsp EVOO (extra virgin olive oil), plus more for the roasting pan 1 sm (golf ball-size) onion, peeled and coarsely chopped Zest of 1 lemon 12 fresh sage leaves Lg handful of fresh flat-leaf parsley 1 tsp salt 4 Tbsp butter 8 fresh bay leaves 2 boneless turkey breast halves, skin on (2-2 1/2 lb each) 3 Tbsp all-purpose flour 1/4 c apple brandy, such as Calvados, or regular brandy 2 c apple cider

  1. Heat the oven to 450°F. Oil a roasting pan and set it aside.
  2. Combine the onion and the zest in a food processor. Chop the mixture very fine. Add the sage, parsley, EVOO, and salt and pulse until they form a coarse paste.
  3. Melt the butter with 2 of the bay leaves over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
  4. Put the turkey breasts on a work surface. Season the skin liberally with salt and pepper. Work your fingers between the skin and the flesh from one end to create a pocket, being careful not to pull the skin off completely. Stuff half of the herb paste under the skin of each breast and spread it evenly. Scatter the remaining bay leaves in the roasting pan and place the breasts on top of the leaves. Using a pastry brush, baste the breasts with half of the bay butter.
  5. Roast the turkey breasts for 20 minutes, then reduce the heat to 400°F, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through and an instant-read thermometer placed in the thickest part of the breast registers 170°F. Remove the turkey from the oven, transfer to a platter, cover, and let rest for 10 minutes while you make the gravy.
  6. Remove the bay leaves. Put the roasting pan over a burner on medium heat. Sprinkle the flour over the pan juices and cook, stirring, for a few minutes. Add the apple brandy and scrape the pan with a wooden spoon to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then whisk in the apple cider. Bring to a simmer and stir until the gravy is thickened. Season with salt and pepper.
  7. Slice the turkey breast on the diagonal, and serve with warm gravy. Adapted from Big Orange Book by Rachael Ray. Published by Clarkson Potter/Publishers, a division of Random House, Inc.   Emeril Lagasse’s Just-Right Stuffing

Says Lagasse: “This is my favorite basic stuffing. You could make it even more basic by skipping the bacon, but you know how I feel about pork fat! Regardless, the proportions have been worked out to perfection. So you’ll end up with a stuffing that’s not too wet and not too dry—just right!” Work Time: 35 MinutesTotal Time: 1 HourServings: 8Cost: $1.40 per serving 1 tsp butter, softened, plus 2 Tbsp, melted1 1/3 c low-sodium chicken broth 1 lg egg 1/3 c finely chopped fresh parsley 3 Tbsp finely sliced green onions 3 Tbsp cream 1 1/2 Tbsp finely chopped fresh sage leaves 8 to 10 c day-old French bread, cut into 1/2" cubes 1/3 lb bacon (about 5 slices), cut into 1/2" pieces 2 c chopped yellow onions 1 1/3 c chopped celery 2 tsp poultry seasoning (we used Emeril’s Chicken Rub) Rounded 1/2 tsp salt Rounded 1/2 tsp freshly ground black pepper 1 1/2 Tbsp minced garlic

  1. Heat the oven to 400°F. Grease a 9" x 9" or equivalent baking dish with 1 teaspoon butter.
  2. Whisk the chicken broth, egg, parsley, green onions, cream, and sage. Add the bread and stir to combine.
  3. Heat a large skillet or medium pot over high heat. Add the bacon and cook, stirring frequently, until crisp, about 5 minutes. Add the yellow onions, celery, poultry seasoning, salt, and pepper and cook, stirring occasionally, until the vegetables soften, about 10 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and add to the bread mixture. Stir to combine. Pour the mixture into the prepared baking dish. Drizzle the 2 tablespoons melted butter over the top of the bread mixture. Bake until golden brown, about 30 minutes. Cool if using as stuffing or serve warm as a side dish. Adapted from Emeril’s Potluck by Emeril Lagasse. Published by William Morrow Publishers. Courtesy Martha Stewart Living Omnimedia, Inc.   Bobby Flay’s Cranberry-Fig Relish

Says Flay: “Tangy cranberry relish is a Thanksgiving classic, and you’ve really got to make it fresh—it’s the easiest holiday dish there is. I love the texture of figs here, but they can be left out. Don’t omit any of the sugar called for in the recipe, though; cranberries aren’t nearly as sweet as they look.” Work Time: 25 MinutesTotal Time: 35 Minutes + Cooling TimeServings: 8Cost: $1.21 per serving 2 Tbsp canola oil 1 sm red onion, finely diced 2 Tbsp finely grated fresh ginger 1 clove garlic, finely chopped 2 c fresh orange juice 1/2 c light brown sugar, plus more if cranberries are very tart 1 lb fresh or frozen cranberries 10 fresh or dried figs, cut into 1/4" dice 2 tsp finely grated orange zest

  1. Heat the oil in a medium saucepan over medium heat. Add the onion and ginger and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the orange juice and brown sugar and bring to a boil.
  2. Stir in half of the cranberries and dried figs (if using fresh figs, add at the end with the remaining cranberries) and cook, stirring occasionally, until the berries pop and break down and the mixture begins to thicken. Add the remaining cranberries (and the fresh figs if using) and cook just until the berries pop, about 5 minutes. Remove from the heat, stir in the orange zest, and season lightly with salt and pepper. Serve at room temperature.   Mario Batali’s Root Vegetable Mash

Says Batali: “This is what I like to serve instead of mashed potatoes. The sweet potato and parsnip combo might seem as if it would be too sweet, but this really works well. It’s good with any poultry or braised meat. This dish captures the flavor of autumn, and you can make the whole thing ahead of time.” Work Time: 25 MinutesTotal Time: 35 MinutesServings: 8Cost: $.97 per serving 2 lg carrots, cut into 1/2" thick rounds 2 russet potatoes, peeled and cut into 1/2" cubes 2 med turnips, cut into 1/2" cubes 2 med onions, cut into 1/4" dice 2 med parsnips, cut into 1/4" rounds 2 med sweet potatoes, peeled and cut into 1/2" cubes 1/4 tsp ground cinnamon 1/4 c extra virgin olive oil Grated zest of 2 oranges Salt and freshly ground black pepper 1 bunch chives, finely chopped

  1. Bring the carrot, potato, turnip, onion, parsnip, sweet potato, and water to cover to a boil in a 4-quart saucepan. Then lower to a simmer and cook until all the vegetables are soft, about 15 minutes.
  2. Drain the vegetables and pass through a food mill into a large bowl or mash thoroughly by hand. Stir in the cinnamon, oil, and orange zest and season with salt and pepper. Stir in the chives and serve. Adapted from Molto Italiano: 327 Simple Italian Recipes to Cook at Home by Mario Batali. Published by HarperCollins Publishers, Inc.   Giada de Laurentiis’ Brussels Sprouts

Says de Laurentiis: “I think brussels sprouts got a bum rap from the bad-cooking epidemic that seems to have swept America in the mid-twentieth century: boiling veggies for so long that they become mushy, flavorless and colorless. When cooked properly, sprouts are wonderful, especially when paired with crisp pancetta.” Work Time: 25 MinutesTotal Time: 35 MinutesServings: 8Cost: $1.71 per serving 2 lb fresh Brussels sprouts, trimmed 1/4 c olive oil 6 oz paper-thin slices of pancetta, coarsely chopped 4 cloves garlic, minced 1 1/2 c reduced-sodium chicken broth 1 tsp freshly ground black pepper, plus more to taste 1/2 tsp salt, plus more to taste

  1. Bring a large pot of salted water to a boil. Add the sprouts and cook until crisp-tender, about 10 minutes. Drain. Place the sprouts in a large bowl of ice water to cool completely. Drain again and dry thoroughly. (The sprouts can be prepared up to this point 8 hours ahead. Refrigerate in a resealable plastic bag.)
  2. Heat the oil in a large, heavy skillet over a medium flame. Add the pancetta and sautée until it begins to crisp, about 5 minutes. Add the garlic and sautée until pale golden, about 2 minutes. Using a slotted spoon, transfer the pancetta mixture to a large serving bowl. Add the Brussels sprouts to the same skillet and sautée until heated through and beginning to brown, about 5 minutes. Add the broth, pepper, and salt, and simmer until the broth reduces just enough to coat the brussels sprouts, about 6 minutes.
  3. Transfer the sprout mixture to the pancetta mixture and toss to combine. Season with more salt and pepper to taste, and serve. Adapted from Everyday Italian by Giada De Laurentiis. Published by Clarkson Potter/Publishers, a division of Random House, Inc.   Jamie Oliver’s Best-Ever Green Beans

Says Oliver: “With garlic, Parmesan, and lemon in the mix, you get a side dish that’s indulgent enough to sit proudly on any table. And trust me, even the pickiest kid in the family will be passing his plate over for these. If undercooked, beans are squeaky, and overcooked; they’re bland. You want them in the middle.” Work Time: 10 MinutesTotal Time: 20 MinutesServings: 8Cost: $.86 per serving 1 1/4 lb French or green beans Pinch of salt 2 Tbsp extra virgin olive oil 3 cloves garlic, sliced 1 1/2 c grated Parmesan cheese 1/2 lemon

  1. Line up green beans on a chopping board. Cut off the stalks, leaving the wispy ends as they are—they look nice!
  2. Put the beans into a large saucepan of boiling water with the pinch of salt and cook for about 6 minutes. Try one—if it’s soft and not squeaky when you eat it, they’re done. Drain them in a colander, reserving some of the cooking water, and set them aside to steam dry.
  3. Put the pan back on the heat, add the oil and the garlic, and give it a stir. When the garlic starts to turn golden, add the beans and jiggle the pan around to coat them in the garlicky oil.
  4. Add a ladleful of the reserved cooking water, the Parmesan, and the juice from the half lemon. Stir and simmer until the water and cheese start to form an oozy, sticky sauce, then remove from the heat and serve immediately. Adapted from Jamie’s Food Revolution by Jamie Oliver. Published by Hyperion, a division of HarperCollins Publishers, Inc.   Wolfgang Puck’s Baked Apple Pouches

Says Puck: “I love baseball. A visit to Dodger Stadium for my Food Network television show inspired me to come up with this ball-shaped version of a dessert that’s literally as American as apple pie. They’re so easy because the pastry is ready-to-use egg roll skins. Serve these to your guests and you’ll hit a home run.” Work Time: 25 MinutesTotal Time: 35 MinutesServings: 8Cost: $1.10 per serving 7 Tbsp butter 1 lb Granny Smith apples, peeled, cored, and thinly sliced 1/4 c sugar 1/4 c golden raisins Juice of 1 lemon 1/2 tsp ground cinnamon 1 pkg lg square egg roll skins Confectioners’ sugar, for garnish Vanilla ice cream

  1. Heat the oven to 350°F. Line a baking sheet with parchment paper. Cut eight 6" to 8" pieces of kitchen string.
  2. Melt the butter in a large sautée pan over medium heat; pour off 1/4 cup of the melted butter and set it aside. Add the apples, sugar, raisins, lemon juice, and cinnamon to the pan and sautée stirring frequently, until the apples are tender, about 8 minutes. Remove from the heat.
  3. Put 2 egg roll skins on a work surface with one of the corners pointing to you. Spoon 1/4 cup of the filling into the center of the wrappers and gather the corners up around the filling to create a pouch. With a piece of kitchen string, tie the corners securely together and completely enclose the filling, but don’t tie the string too tightly. Transfer the pouch to the baking sheet. Repeat with the rest of the ingredients to make 8 pouches in all.
  4. Brush the pouches with the melted butter. Put the baking sheet in the oven and bake the pouches until their wrappers are golden brown and crisp, 10 to 15 minutes.
  5. Transfer the pouches to individual serving plates. Holding a small sieve over the pouches, spoon into it some confectioners’ sugar; tap the sieve to dust each pouch. Place a scoop of vanilla ice cream alongside each serving. Adapted from Live, Love, Eat!: The Best of Wolfgang Puck by Wolfgang Puck. Published by Random House, Inc. MORE: Best Thanksgiving Side Dishes