umami gravy

another key thanksgiving dish is gravy...turkey can get easily dry (even if you're the best cook/chef), so a great way to add some depth and flavor is by making a delicious gravy.  my umami-infused gravy recipe is super yummy with hints of soy sauce and garlic.  making gravy seems like a hassle, but it's totally worth your time and energy; plus, it's a perfect condiment to make while you let your turkey sit for a few minutes before serving it!

ingredients:

- roasting pan of your turkey

- 4 cups chicken stock

- 1 cup white wine

- 3 tablespoons soy sauce

- 2 tablespoons garlic, minced

- 4 tablespoons butter

- 5 tablespoons flour

- s&p

directions:

- remove your turkey from your roasting pan

- remove pan juices from the pan into a cup or separater; remove the top layer of fat/oil

- put roasting pan on 2 stoves and heat it up over medium heat; add pan juices (minus the fat)

- add 1 cup chicken broth and wine to pan; deglaze and remove all the delicious bits from the bottom of the pan

- add rest of broth, soy sauce and garlic

- lower heat and simmer for 5 minutes; remove from heat

- in a saucepan, melt butter over medium heat

- add flour and stir constantly until you make a roux

- add stock mixture from roasting pan into saucepan; stir well until completed incorporated and thick (but not lumpy!) - about 10 minutes

- flavor with some s&p...then serve with your thanksgiving meal!

xoxo,

kara

candied citrus-infused cranberry sauce

personally i think cranberry sauce is one of the most important thanksgiving dishes, second to the turkey of course.  i really love the flavors of fresh cranberries candied in a sugary sauce with hints of orange...it's a must-have!  please do me a huge favor and don't buy some store-bought can of cranberry sauce (ew!)...just make some with this super easy and amazing recipe!

ingredients:

- 12 ounces fresh cranberry

- 1/2 cup brown sugar

- 1/2 cup white sugar

- 1 cup freshly squeezed oj

- 1/4 teaspoon cinnamon

- 1/2 teaspoon orange zest

directions:

- heat a saucepan over medium heat

- dissove white and brown sugar in oj in saucepan

- add cranberries and cook until they all pop, about 10 minutes

- add orange zest, mix

- remove saucepan from heat and let sauce reach room temperature, then serve!

xoxo,

kara

focaccia stuffing with chestnuts and pancetta

i first started making this recipe a few years ago...and since, it's been a HUGE hit with family and friends (and it won the top chef trophy a couple years ago at stila!)!  although i'm not a huge fan of stuffing (like that super soggy stuff people serve!), this recipe is a must-try!  the combination of chestnuts, rosemary, garlic and pancetta is amazingggg.

ingredients:

- 3 tablespoons butter

- 4 ounces pancetta

- 1 onion, finely chopped

- 1 carrot, finely chopped

- 1 celery stalk, finely chopped

- 1 tablespoon fresh rosemary, finely chopped

- 2 garlic cloves, minced

- 1 jar roasted chestnuts (7 ounces or so) - available at whole foods or bristol farms

- 1/8 cup parsley, chopped

- 1/2 pound day old focaccia (or ciabatta), cut into 3/4 inch cubes

- 1/3 cup grated parmesan

- 1/2 cup chicken stock

- 1 egg, beaten

- s&p

directions:

- preheat oven at 350 degrees

- generously butter a baking dish

- melt 1 tablespoon butter in a skillet over medium heat

- add pancetta; saute until golden and crisp, about 8 minutes

- with slotted spoon, transfer pancetta to a paper towel-lined large bowl

- add remaining butter to skillet and cook onion, celery, carrot, rosemary and garlic, about 10 minutes

- stir in chestnuts and parsley (save about of tablespoon of parsley for garnish) and cook for another minute

- remove paper towel from bowl; add cooked vegetables to the bowl

- add focaccia cubes and parmesan to bowl and toss everything until bread is coated

- slowly add chicken broth until moistened (no need to use all of the chicken broth...you don't want super soggy stuffing!)

- add egg and mix slowly, trying super hard not to break apart focaccia cubes

- add everything into the baking dish, cover with buttered foil (buttered side down, duh)

- bake for 35 minutes, remove foil, then bake for another 10-15 minutes until top layer is crisp and golden

- sprinkle with some parsley and serve hot!

xoxo,

kara

super creamy pumpkin pie

rob LOVES pumpkin pie...so i make sure it's super delicious every time i make it :)  here is my go-to recipe for super creamy, melt-in-your mouth pumpkin pie. hope you and your family love it this thanksgiving!

ingredients:

- 1 8-ounce package of cream cheese, softened

- 2 cups canned pumpkin, mashed

- 3/4 cup brown sugar

- 3/4 cup white sugar

- 1/4 teaspoon salt

- 1 egg + 2 egg yolks, slightly beaten

- 1 cup half & half

- 1/4 cup melted butter, slightly cooled

- 1 teaspoon vanilla extract

- 1/2 teaspoon cinnamon

- 1/4 teaspoon nutmeg

- 2 frozen pie shells

directions:

- preheat oven to 350 degrees

- cover each pie crust with foil and bake for 10 minutes

- remove foil and bake for another 5 minutes until it's slightly golden; set aside

- in a large bowl, beat cream cheese with a hand mixer for about 2 minutes

- add pumpkin and beat until combined

- add sugar, salt, eggs and egg yolks, half & half, butter; beat until combined

- add vanilla, cinnamon and nutmeg; beat until combined

- pour filling into warm pie crusts; bake for 50 minutes or until center is set

- cool to room temperature; serve with ice cream or whipped cream yeah!

xoxo,

kara