Thanksgiving Cooking

Charred Leek, Jalapeño & Goat Cheese Focaccia Stuffing with Crispy Pancetta

Ah, stuffing, the unsung hero of the Thanksgiving table. This one takes everything you love about tradition and cranks it up a notch or two. Toasty cubes of focaccia soak up a mix of charred leeks, crispy pancetta, and a touch of jalapeño to give it a little kick. Creamy goat cheese melts into little pockets of tang, and a showering of herbs finishes it off perfectly.

Ingredients

• 2 tbsp extra-virgin olive oil
• 4 oz pancetta, diced
• 2 leeks, white and light green parts only, thinly sliced
• 1 jalapeño, finely diced (seeds removed if you prefer less heat)
• 6-8 cups cubed focaccia (stale or lightly toasted)
• ¾ cup vegetable or chicken broth (plus more as needed)
• 4 oz goat cheese, crumbled
• ¼ cup chopped Italian parsley
• 2 tbsp chopped chives
• 1 tbsp chopped dill
• Kosher salt and cracked black pepper, to taste

Directions

1. Heat the oven to 375°F.
2. In a large skillet, warm the olive oil and cook the pancetta over medium heat until crisp. Transfer to a plate, leaving the rendered fat in the pan.
3. Add the leeks and cook until charred at the edges and softened, about 6 minutes. Stir in the jalapeño and cook for an additional minute.
4. In a large bowl, combine the focaccia, pancetta, and leek mixture.
5. Drizzle in the broth until the bread is moistened but not soggy.
6. Gently fold in the goat cheese and herbs, season to taste, and transfer to a greased baking dish.
7. Bake until golden and crisp on top, about 25 minutes. Enjoy!

Note: You can prepare the stuffing a few hours ahead, just hold off on baking until you’re ready to serve.

Maple-Soy Herb Gravy

Think of this as your gravy’s glow-up: sweet, salty, and a little green around the edges. Maple syrup and soy sauce meet the pan drippings in a silky reduction that’s both comforting and unexpected. Fresh herbs finish the job!

Ingredients

• 2 tbsp unsalted butter or turkey drippings
• 2 tbsp all-purpose flour
• 2 cups turkey or chicken stock
• 1 tbsp soy sauce
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• 2 tbsp chopped parsley
• 1 tbsp chopped chives
• 1 tsp chopped thyme
• Kosher salt and cracked black pepper, to taste

Directions

1. In a saucepan, melt the butter or warm the drippings over medium heat.
2. Whisk in the flour and cook for 1–2 minutes until golden.
3. Gradually whisk in the stock until smooth.
4. Stir in the soy sauce, maple syrup, and Dijon mustard, and simmer until thickened to your liking, about 5 minutes.
5. Remove from the heat and fold in the fresh herbs.
6. Season with salt and plenty of cracked black pepper.

Note: If your drippings are particularly salty, start light on the soy sauce and adjust at the end.

Olive Oil & Roasted Garlic Mash with Chilli Crisp Herbs

Mashed potatoes are the steady hand of any Thanksgiving table, but that doesn’t mean they can’t have some fun. Roasted garlic brings a bit of sweetness, the olive oil keeps them silky (everyone loves silky mashed potatoes, right?), and a drizzle of chilli crisp and herbs finishes these potatoes with just enough flair to let your guests come back for more.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1 head garlic
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• ½ cup warm cream (adjust for desired texture)
• Kosher salt and cracked black pepper, to taste
• 1 tbsp chilli crisp (or more if you like)
• 2 tbsp chopped fresh Italian parsley
• 1 tbsp chopped fresh cilantro

Directions

1. Heat the oven to 400°F.
2. Slice the top off the head of garlic, drizzle with a touch of olive oil, wrap in foil, and roast until soft and golden, about 35–40 minutes.
3. Meanwhile, boil the potatoes in salted water until tender, about 15 minutes. Drain and mash until smooth.
4. Squeeze the roasted garlic cloves from their skins into the potatoes, then add olive oil and stir in warm cream until smooth.
5. Season with salt and pepper.
6. In a small bowl, combine the chilli crisp with parsley and cilantro.
7. Spoon over the mash just before serving for a herby, spicy finish.

Note: These mashed potatoes can be made a few hours ahead. Keep them warm in a covered bowl set over a pot of barely simmering water, or reheat gently on the stove with a splash of milk or cream. Wait until just before serving to drizzle the chilli crisp and herbs so they stay fresh and punchy.