My All-Day Thanksgiving Feast

Thanksgiving is—without a doubt—my favorite holiday of the year. It combines 3 of my favorite things: Cooking a huge feast, hanging out with friends and family, and (of course!) eating. Now how could a holiday get any better than that? At left, you'll see the final menu for my feast. I've included some of my most requested recipes below. Please send me an email (annieipeterson@gmail.com) if there is another recipe on the list you'd like to see. Enjoy!

Blue Cheese-Honey Butter

This savory but sweet stuff tastes great on slices country wheat bread or ciabatta.

1. In a small bowl, use a fork to mash together 5 tablespoons softened unsalted butter, 2 tablespoons honey, 6 ounces crumbled blue cheese, 2 tablespoons chopped parsley, 1 tablespoon olive oil, 1 teaspoon chopped fresh thyme, and 1/2 teaspoon black pepper. Cover and chill for 30 minutes.

2. Scrape the butter mixture onto a large piece of waxed paper. Fold the paper over the butter mixture and carefully form the mixture into a 1- to 2-inch thick cylinder. Roll the paper over the mixture and twist the ends (like a tootsie roll.) Chill for up to 48 hours. Remove from refrigerator about 1 hour before serving.

Baby Pumpkin Halves Stuffed with Italian Sausage and Red Peppers

If you don't want to make your own Italian-style sausage, purchase some and skip the first step. 

1. In a large bowl, use your hands to mix together 1 pound fatty ground pork (I have my butcher grind pork

shoulder for me), 2 teaspoons ancho chile powder, 1 teaspoon crushed red pepper, 2 teaspoons crushed fennel seeds, 1/2 teaspoon each dried thyme, oregano, and basil, 1 teaspoon salt, and 1 teaspoon black pepper.

2. In medium skillet, saute meat mixture until golden brown, breaking into small pieces as it cooks. Add 1/2 of a red onion (chopped), 1 sweet red pepper (chopped) and 2 cloves garlic (minced). Cook for about 4 more minutes, or until onion and pepper is soft; remove from heat. Cool to room temperature.

3. Meanwhile, preheat the oven to 325 F and halve and scrape the seeds out of about 10 baby pumpkins. Place in a glass baking dish.

4. In a large bowl, mix the meat mixture with 2 cups fresh bread crumbs (I used a baguette), 1 egg, 1/4 cup parsley, and 1/2 cup grated parmesan cheese. Stuff the mixture into the pumokins. Bake for about 1 hour, or until the pumpkins are soft and the stuffing is lightly browned.

Sweet Potato and Leek Soup

I serve this festive adaptation of the classic French potato-leek soup every Thanksgiving. Not only is it super-simple to make, but the subtle yet rich flavors are so perfect for the holiday!

1. In a Dutch oven, melt 1/4 cup butter and 2 tablespoons olive oil. Add 2 large leeks (cleaned and sliced) and 1 teaspoon sea salt. Cook for about 5 minutes, or until softened. Add about 4 cups peeled and diced sweet potatoes. Cook for 1 more minute. Add 2 cups chicken stock and 3 cups water. Bring to a boil. Reduce heat, cover, and simmer for about 30 minutes, or until the sweet potatoes are soft.

2. Use an immersion blender to puree the soup until totally smooth. (Or transfer the mixture to a blender and puree until smooth.) Add 1 tablespoon additional butter and 1/2 cup cream. Remove from heat, season to taste with salt and, if desired, black pepper and serve.

Cranberry-Mango Salsa

This fresh and lively appetizer was a nice complement to the other richer, heartier dishes.

1. In the bowl of a food processor, add 3 roma tomatoes (roughly chopped), 1 jalepeno (seeded and roughly chopped), the zest of about 1/2 of a lime, 4 green onions (roughly chopped), 1 clove garlic (chopped), 1 mango (pitted and chopped), 1/2 cup fresh cranberries, 1/4 cup honey, a handful of fresh parsley or cilantro, 1 teaspoon salt, and 1 teaspoon black pepper. Proccess with several on/off turns until everything in finely chopped.

2. Taste it and season with additional honey (you may need a lot more, depending on the sweetness of you mango and the tartness of your cranberries), salt, and pepper.

Caramelized Onion and Leek Cranberry Sauce

1. In a medium heavy saucepan, melt 3 tablespoons butter. Add 1 large onion (sliced) and 1 small leek (sliced and cleaned). Add 1/2 teaspoon salt and 1 teaspoon sugar. Cook over medium-low heat until the onions and leeks are golden brown and caramelized, about 20 minutes. 

2. Add 1  1/2 cups fresh cranberries, 2 cup water, and 1/2 cup brown sugar. Raise heat to medium and cook, stirring occasionally, for about 15 minutes, or until the cranberries have popped and the mixture is a lovely dark pink hue. Remove from heat; cool. Season to taste with additional brown sugar, salt, and black pepper.