Comment to get a free $200 private-chef credit

You’ve kick started the Black Friday savings already ​@Petra Podobnik! 🍗

One of my favorite thanskgiving recipes is soft pumpkin chocolate chip cookies: they’re cozy, quick to make, and always the first thing people reach for.

 

Pumpkin Chocolate Chip Cookies

Ingredients

• 1 cup canned pumpkin

• 1 cup sugar

• ½ cup vegetable oil

• 1 egg

• 2 cups flour

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• ½ tsp salt

• 1 cup chocolate chips

Instructions

1. Preheat oven to 350°F (175°C).

2. In a bowl, mix pumpkin, sugar, oil, and egg until smooth.

3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

4. Add dry ingredients to wet ingredients and stir until combined.

5. Fold in chocolate chips.

6. Drop spoonfuls of dough onto a baking sheet lined with parchment.

7. Bake for 10–12 minutes until the cookies are set and lightly golden.

8. Cool and enjoy!

A Thanksgiving Favorite: Baked Macaroni and Cheese Recipe

Ingredients (make a 9 x 9 inch pan)
3 cups macaroni, uncooked
2 eggs
1/2 cup heavy cream
1 1/2 cups milk
salt & pepper
paprika (optional)
1 cup smoked cheddar cheese, shredded (a must)
1 cup sharp cheddar (can use less if you don't like a sharp taste in your mac n cheese)
1 cup colby & monteray jack, shredded (cheese blend)
 

Preheat oven to 350

Step 1.) Cook macaroni until al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente texture. Do not overcook or you will have a mushy baked mac n cheese.) When pasta is done, drain and set aside.

Step 2.) In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar). Stir to combine.

Step 3.) Taste the milk mixture and add salt & pepper until it has a good taste. This will help avoid having a plain, bland bake macaroni & cheese. Uggh!

Step 4.) When you are content with the taste, add in the eggs. Stir well until combined.

Step 5.) Butter a 9 x 9 inch baking dish, and pour macaroni in.

Step 6.) Pour cheese mixture over macaroni & top with smoked cheddar cheese. Sprinkle with paprika and/or black pepper, if desired.

Step 7.) Bake for 35-45 minutes. Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cool.

Step 8.) Let cool for about 10-20 minutes to fully set.

Totally get why you need to have a U.S. property to enter — the private-chef experience is only available down south.

BUT as your friendly Canadian neighbor, I still wanted to jump in and have a little fun with it! 🇨🇦😄

Up here we know a thing or two about Thanksgiving…. even if our turkeys measure distance in kilometers and our gravy instructions come in Celsius.

Our family tradition is a full smoked spatchcocked turkey feast: deep bronze bird, cast-iron smoked mashed potatoes and stuffing, homemade cranberry sauce with orange and spice, and a proper Maritime turnip-carrot mash. We even make smoked turkey drippings gravy, because that’s just good diplomacy.

So no entry for me — totally fair!

But I couldn’t resist sharing the love from the north. If you ever want a cross-border Thanksgiving that smells like woodsmoke, butter, and maple-level happiness… just follow the aroma past the 49th parallel. 🙌

Appreciate you jumping in with your tradition ​@chrisK33, even though you were celebrating last month! 🍁 I’m based in Toronto but was actually in the US for a conference over Canadian Thanksgiving 🙃 So, maybe I will have to try the smoked turkey idea at Christmas instead!

No Thanksgiving in Europe, but I’ll be making ​@FrankieToboyek’s Pumpkin Chocolate Chip Cookies for sure! 🤤

​@chrisK33 it sounds delicious! Yhangry isn’t operational in Canada yet, but we’ll ask our partners to note down your contact so you can be among the first to try it once they enter the market. 🇨🇦

Ooooo oooooo yes please. And as you may have noticed I left out dessert as that changes every year so next year could be  @FrankieToboyek’s Pumpkin Chocolate Chip Cookies 🙌

Every excuse to smoke a turkey is utilized by us and this marketing idea is pretty novel. If you’ve never spatchcocked a chicken or turkey, you gotta give it a go..smoker or oven 🫡

My favorite Thanksgiving side is the dressing.  My grandma made this recipe every year,  and now i make it for my family.

Herb Stuffing

Recipe Type: Side dish

Author: Leslie Green – The Hungry Housewife

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 6

The perfect Herb Stuffing

Ingredients

1 14oz. Package Pepperidge Farm Unseasoned Stuffing

12 tablespoons Butter, divided

2 large Celery Stalks, finely diced

1 large Red Onion, finely diced

3 tablespoons Fresh Parsley, finely minced

1 tablespoon Fresh Thyme, finely minced

1 tablespoon Fresh Sage, finely minced

1 teaspoon Fresh Marjoram, finely minced

1 clove Fresh Garlic, finely minced

1/2 teaspoon Coarse Kosher Salt

1/4 teaspoon Freshly Ground Pepper

2 cups Chicken Stock

2 Eggs

Instructions

Preheat oven to 350.

Butter a 9 x 9 pan.

Place the Pepperidge Farm Unseasoned Cubed Stuffing in a large bowl. Set Aside

In a large skillet over medium heat melt 4 tablespoons butter, add celery and onion, cook for 10 minutes or until softened.

Add parsley, thyme, sage, marjoram and garlic, cook for an additional minute.

Pour the herb mixture over the cubed stuffing; mix to incorporate.

Measure the chicken stock into a 4 cup measuring cup or bowl. Mix the eggs into the chicken stock; pour over the stuffing. Combine very well.

Place stuffing in prepared pan.

Melt the remaining 8 tablespoons butter; pour evenly over stuffing.

Bake uncovered for 35-40 minutes.

One of my most memorable Thanksgiving stories happened a few years ago when my family decided we were finally going to try deep-frying a turkey. We spent the whole morning watching YouTube tutorials, feeling like we were basically professionals at that point. Spoiler: we were not.

The moment we lowered the turkey into the fryer, the oil bubbled up like it had a personal vendetta, and everyone panicked in different ways—someone yelled “abort mission,” someone grabbed the fire extinguisher, and someone else was recording the whole thing like it was an episode of a reality show.

In the end, we abandoned the turkey plan entirely and ordered pizza, sat around the table laughing until our stomachs hurt, and agreed it was somehow one of the best Thanksgivings we’d ever had. Sometimes the chaos makes the memories even better. 🦃🔥😅

A really memorable Thanksgiving for me was around 2005. My cousins and I decided it would be a great idea to play tackle football at the park near the house where we were celebrating. It was freezing—snow everywhere, the kind of cold that makes you question your life choices.

Fast-forward one hour and the entire family practically needed a first-aid tent. I walked away with a sprained ankle, one cousin had a bruised eye socket, our younger cousin nearly got a concussion, and our oldest cousin somehow managed to dislocate his pinky.

After that year, we all came to an unspoken agreement: tag football only.
Good times.

Love it!  

Green bean casserole! 

One Thanksgiving, the power went out halfway through cooking. The turkey was half-done, the sides were cold, and everyone was hungry. Instead of stressing, we lit candles, pulled out board games, and cooked what we could outside. The kids made a blanket fort in the living room, and the whole day turned into an unplanned, cozy hangout.

It wasn’t the meal we expected, but it became the Thanksgiving we still talk about—proof that the best memories usually come from the unexpected moments.

One dish that’s always on my holiday table is creamy baked mac and cheese. It’s simple, rich, and always the first thing to disappear.

Quick Recipe:

– 1 lb macaroni

– 4 cups cheddar, 2 cups Gruyère/Jack

– 4 tbsp butter + 4 tbsp flour

– 4 cups milk

– Seasonings: garlic powder, onion powder, salt, pepper

Make a roux, add milk, melt in cheese, mix with pasta, top with more cheese, and bake at 350°F for about 25–30 minutes.

Comfort food at its best.

My wife and I used to travel during Thanksgiving each year.  The most memorable Thanksgiving was traveling to Bhutan and finally experiencing Tigers Rest, the temple perched on a cliff in the Himalayas!

Favorite Recipe: WILD RICE STUFFED DELICATA SQUASH

Thanksgiving in Tampa!  Out by the pool for a full family spread!  

My favorite Thanksgiving memory is that my uncle dropped the turkey while attempting to carve it, but it was still served and consumed 😅

Roasted Brussels sprouts mixed with olive oil, salt, pepper, and a final balsamic drizzle are my favorite holiday dish. Simple and always gone first 😋

We’re originally from Hawaii and now living in Seattle, so we’re always looking for little ways to sneak a taste of home into the holidays. This stuffing does just that—the sweetness from the King’s Hawaiian rolls adds a touch of aloha to a classic dish. It’s become a favorite at our table, and I thought I’d share in case anyone else wants to mix in a bit of island comfort this season.

Hawaiian Roll Stuffing with Sausage
Serves: 6–8
Total Time: ~1 hr 30 min (including drying bread)

Ingredients:

• 1 (12-count) pack King’s Hawaiian rolls, cut into 1" cubes
• 1 lb ground sausage (mild or spicy)
• 1 tbsp butter
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 small carrot, finely chopped (optional)
• 2 cloves garlic, minced
• 1½ cups chicken broth (add more if needed)
• 2 tsp poultry seasoning
• 1 tsp dried sage
• ½ tsp dried thyme
• Salt & pepper to taste
• 1 egg, beaten
• Fresh parsley (optional)

Instructions:

1. Preheat oven to 275°F. Spread cubed rolls on a baking sheet and bake 30–40 min to dry (don’t brown). Let cool.
2. Cook sausage in a skillet over medium heat until browned. Remove from pan, leaving the drippings.
3. In the same pan, add butter, onion, celery, and carrot. Sauté 5–7 min. Add garlic and cook 1 more minute.
4. In a large bowl, gently combine bread cubes, sausage, veggies, and seasonings.
5. Pour in chicken broth and beaten egg, mixing until everything is moist but not soggy. Add extra broth if needed.
6. Transfer to a greased 9x13” baking dish. Cover with foil and bake 30 min at 350°F.
7. Remove foil and bake another 15–20 min, until the top is golden and crisp.
8. Garnish with fresh parsley if desired. Serve warm.

Optional Add-Ins:

• Dried cranberries or chopped apple (adds sweetness)
• Switch to Italian sausage for extra seasoning
• Use turkey stock for richer flavor
• For more crispy edges, bake in a shallow dish

Hope someone else enjoys this little taste of home as much as we do! 🌺🦃

Spending time with my family between uncles, cousins, and immediate family has always been the absolute best!

One of my favorite Thanksgiving recipes is Peruvian Asado with Ensalada Rusa. I’m Peruvian-American, and instead of turkey we often serve this slow-roasted beef with a colorful potato salad, hot chocolate, and panetón. It’s pure comfort food and always reminds me of holidays in Peru.

Peruvian Asado (Pot Roast)

Ingredients

• 2–3 lb beef roast (chuck or rump)
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 tbsp soy sauce (sillao)
• 2 tbsp red wine vinegar (or white vinegar)
• 1/2 cup red wine or beef broth
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 1–2 cups water or broth, as needed

Instructions

1. Season the beef generously with salt, pepper, and cumin.
2. In a heavy pot, heat oil and sear the beef on all sides until nicely browned. Remove and set aside.
3. In the same pot, add onion and cook until soft. Stir in garlic and cook 1 minute more.
4. Add soy sauce, vinegar, wine or broth, tomato paste, oregano, and bay leaf. Stir to combine.
5. Return the beef to the pot and add enough water or broth to come about halfway up the meat.
6. Cover and simmer on low (or bake at 325°F / 160°C) for about 2–2.5 hours, turning occasionally, until the meat is very tender.
7. Slice the beef and serve with plenty of the sauce spooned over the top.

Ensalada Rusa (Peruvian Potato & Beet Salad)

Ingredients

• 4 medium potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 1 cup peas (fresh or frozen)
• 2 small cooked beets, diced (for the pink color!)
• 1/2 cup mayonnaise (more to taste)
• 1–2 tbsp lime juice
• Salt and pepper to taste

Instructions

1. Boil potatoes and carrots in salted water until just tender. In the last 2–3 minutes, add peas. Drain and cool.
2. In a large bowl, gently mix potatoes, carrots, peas, and diced beets.
3. In a small bowl, combine mayonnaise, lime juice, salt, and pepper.
4. Toss the vegetables with the mayo mixture until everything is coated and deliciously pink. Chill until ready to serve.

We finish the meal with thick Peruvian hot chocolate and slices of panetón, which makes Thanksgiving feel like the start of Christmas season too. 💜🦃🇵🇪

COVID 2020 Thanksgiving 🥹

Our family always gets out for a Thanksgiving weekend hike which we all look forward to in the lead up to the holiday. Depending on the weather we’ll pack a lunch and find a nice place to stop. I often make Thanksgiving “porcetta” which slices up nicely for sandwiches. Super simple and a fam fave. Here’s the recipe:

Thanksgiving Porcetta

1 box stovetop dressing

1 large turkey breast

1 sprig rosemary

3 cloves garlic

1 lemon

1 pound sliced smoked bacon

Salt and pepper

Instructions:

1. Preheat oven to 425 degrees.
2. Prepare stovetop dressing as per manufacturer’s instructions. Set aside to cool.
3. Butterfly and pound the turkey breast in between two pieces of saran wrap until very thin, approx ¼ inch. Season both sides with salt and pepper.
4. Finely chop garlic and rosemary leaves, lemon zest and ½ lemon juice in a bowl. Mix well and spread mixture on one side of the turkey breast. 
5. Spread cooled stuffing on top of the garlic mixture.
6. Take one end of the breast and roll until the breast is in the shape of a cylinder (like a cinnamon roll.)
7. Take individual strips of back and wrap around the rolled turkey breast until completely covered (start with the turkey roll seam in the middle of the bacon).
8. Place on a rack on a baking sheet and cook at 425 for 10 minutes. Then turn down the temperature to 350 degrees and continue cooking until 155-160 degrees internal temp (it will continue to cook once removed from the oven) and juices are clear. About 15 more.
9. Let rest for 15 minutes loosely covered if serving immediately. For next-day sandwiches, its easiest to slice when cold.
10. Serve on your favourite bread or bun, with your preferred sauce or spread. Mayo is traditional; ranch is a step up; buffalo ranch is a game changer!

Pick from a recent hike!

Let’s do this! 
 

Perfect Thanksgiving Mashed Potatoes

Ingredients

• 4 lbs Yukon Gold potatoes (or Russet for fluffier texture)
• 1 cup whole milk (or half-and-half for richer potatoes)
• 1 stick (8 tbsp) unsalted butter
• ½ cup sour cream (optional, but amazing)
• 2 tbsp Kosher salt, divided
• Freshly ground black pepper, to taste
• Optional upgrades:
  • 4 cloves roasted garlic
  • 2 tbsp chives, finely chopped
  • ¼ cup parmesan for extra depth

Instructions

1. Prep the potatoes

• Peel the potatoes (you can leave some skin on for texture).
• Cut into even chunks—about 2-inch pieces.

2. Boil

• Place potatoes in a large pot.
• Cover with cold water by 1 inch and add 1 tbsp salt.
• Bring to a boil, then reduce to a simmer.
• Cook until a fork easily pierces the potatoes (15–20 minutes).

3. Warm the dairy

• In a small saucepan, gently heat milk + butter until warm and butter is melted.
  (Warm dairy prevents gummy potatoes.)

4. Drain and mash

• Drain potatoes well, then return them to the hot pot for 1 minute to steam off excess moisture.
• Mash with a potato masher or run through a ricer for extra-smooth texture.

5. Add the good stuff

• Pour in warm butter/milk mixture.
• Stir gently until creamy.
• Fold in sour cream, remaining salt, and black pepper.

6. Taste & adjust

• Add more salt, pepper, or milk for desired consistency.

Smoked Turkey Breast With Apple Cider Vinegar

A clean, juicy, slightly sweet-tangy smoked turkey breast perfect for any backyard feast.

Ingredients

• 1 whole turkey breast (3–5 lbs), bone-in or boneless
• 2 tbsp kosher salt
• 1 tbsp coarse black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tbsp brown sugar (optional, for a sweeter bark)
• 2 tbsp olive oil
• Spritz Mix:
  • 1 cup apple cider vinegar
  • 1 cup water or apple juice (50/50 with ACV)
• Wood of choice: Virginia Red Maple

Instructions

1. Prep the Turkey Breast

1. Pat the turkey breast dry with paper towels.
2. Lightly coat it with olive oil to help the seasoning stick.
3. Mix all seasonings in a small bowl.
4. Apply seasoning generously on all sides, pressing it into the meat.
5. Let the turkey rest at room temperature for 20–30 minutes while the smoker heats up.

2. Preheat the Smoker

1. Set the smoker to 240–250°F.
2. Add apple, cherry, or pecan wood for a mild, sweet smoke.
3. Fill a spray bottle with the Spritz Mix (½ apple cider vinegar, ½ water or apple juice)

3. Start Smoking

1. Place the turkey breast in the smoker, skin side up.
2. Close the lid and smoke undisturbed for 45 minutes.

4. Spritz Regularly

1. After the first 45 minutes, open the smoker and spritz the turkey with the ACV mixture.
2. Continue to spritz every 30–45 minutes.
3. This adds flavor, keeps the surface moist, and helps build a beautiful color.

5. Cook to the Perfect Temperature

1. Smoke until the thickest part of the breast reaches 160°F internal temperature.
   • Total smoking time usually runs 2.5–4 hours, depending on size.
2. Once it hits 160°F, remove it from the smoker.
3. Tent loosely with foil and allow it to rest for 10–15 minutes.
   • Carryover heat will bring it up to a safe 165°F

6. Slice and Serve

1. Slice against the grain for maximum tenderness.
2. Spoon any juices from the cutting board over the meat.
3. Optional: Serve with a side of warmed apple cider vinegar spritz as a light finishing sauce.