Lastminute Thanksgiving Dinner Tips And Recipes From Celebrity Chefs

Lastminute Thanksgiving Dinner Tips And Recipes From Celebrity Chefs

If your Thanksgiving menu hasn't been carefully planned and prepared in weeks, why not make it a last-minute miracle with some chef-approved recipes and suggestions?

Celebrity chefs Jamika Pessoa, David Rose and Lorena Garcia joined Good Morning America to cover all things Turkey Day and share a variety of recipes, from star birds and side dishes to side dishes and desserts.

Last Minute Thanksgiving Recipes

Chefs David Rose, Jamika Pessoa and Lorena Garcia share quick tips on how to get the most out of your turkey.

Pumpkin Cornbread with Cranberry Honey Butter

Service for 8-10 people


1 cup yellow corn flour

1 cup all-purpose flour

1/3 cup sugar

1 tablespoon of baking powder

1/2 teaspoon salt

1/3 cup vegetable oil

3 tablespoons of melted butter

1 cup pumpkin puree

2 eggs

1 glass of milk

Cranberry honey for butter

1/2 cup (1 pack) softened unsalted butter

1/2 cup whole cranberry sauce

2 spoons of honey

1 orange peel

a pinch of salt


Preheat oven to 375 degrees. Prepare a 9-inch saucepan with cooking spray.

Mix cornstarch, flour, sugar, baking powder and salt in a bowl. Whisk the dry ingredients well until well mixed.

In a separate bowl, mix vegetable oil, melted butter, pumpkin puree, egg and milk. Whisk all the wet ingredients until well blended and smooth.

Pour the wet ingredients over the dry ingredients. Mix well.

Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Let it cool before cutting into squares.

For the honey oil: Pour the oil into a bowl. With a rubber or wooden spoon, mix the cranberry sauce, honey, orange zest and salt into the softened butter. Blend until smooth.

Pour the cranberry oil onto a serving plate and refrigerate until serving.

Serve with warm cornbread.

Alfredo mashed potatoes with spinach

Pessoa says this recipe is a mix of mashed potatoes with creamed spinach and garlic.

Designed for 6-8 people.


2 pounds brown potatoes (about 6-8 medium potatoes), washed, peeled, diced

1 teaspoon of salt

10 ounces frozen chopped spinach, thawed

1/2 cup butter

2 cloves of garlic, chopped

2 glasses of milk

1 package (8 ounces) cream cheese, chopped

1 cup grated Parmesan, divided

2 teaspoons of salt

1/4 teaspoon ground black pepper


Place potatoes in a large saucepan with enough cold water to cover. Pour salt into water and bring to a boil. Bake for about 15-20 minutes or until soft but firm. Drain, cool slightly and mash. Set aside and reheat.

Thaw frozen spinach. Using a kitchen towel or several paper towels, wring the spinach out of the water. Leave it.

Melt the butter in a saucepan or saucepan over medium heat. Add the garlic and cook for 1-2 minutes until fragrant and browned. Lower the heat and pour in the milk.

Using a mixer, slowly add the cream cheese. Whisk vigorously until the cream cheese melts and a smooth sauce begins to form. Add 3/4 parmesan. Continue to stir until the cheese melts. Season with salt and pepper. Stir in the spinach. Stir thoroughly and cook for 3-5 minutes until the spinach is tender.

Pour the hot sauce over the mashed potatoes. Stir until well mixed. Transfer to a plate and sprinkle with the remaining 1/4 of the Parmesan. Serve hot.

Corn casserole in a pan

This versatile recipe can be made with canned, fresh, or frozen corn; the last two options will have a slightly longer cooking time.

Also, cream cheese is a great substitute if you don't have sour cream on hand.

Service for 8-10 people


4 slices of bacon

1/3 cup chopped garlic

1/3 cup chopped green peppers

2 tablespoons of flour 2 cans (16 ounces) whole corn, well drained

1 teaspoon cajun seasoning

2 tablespoons of unsalted butter

2 spoons of sugar

1 cup sour cream

1/2 cup grated cheddar cheese

2 tablespoons chopped chives or chopped fresh parsley


Using a cast iron or heavy skillet, fry the bacon until crispy. Remove the bacon from the skillet and let it cool slightly. Cut the meat into small pieces and set aside.

Leave a tablespoon of bacon fat in the pan. Sauté the onions and peppers over medium heat for 1-2 minutes until the vegetables are golden brown and soft. Mix with flour. Cook a little more. Add corn and oil. Season with Cajun seasoning and sugar. Cook for 3-5 minutes.

Remove the pan from the heat and add the sour cream. Return to low heat and cook for 4-5 minutes.

Heat the grill to high temperature. Sprinkle corn mixture evenly with ground beef and grated cheese. Place the pan under the broiler for 1-2 minutes until the cheese is melted and the top is golden brown. Remove immediately from grill and garnish with chives or parsley. Serve hot.

Last Minute Thanksgiving Turkey Recipes (And Turkey-Free Options)

Rose takes over the Thanksgiving main course by sharing two turkey recipes, plus an alternative poultry with fried chicken, gravy, and gravy.

BBQ Dry Shabby Spatchcock Turkey

Cooking time: 10 minutes

Cooking time: about 2 hours

Servings: 12 and 15 servings.


10 pounds turkey

1 cup apple chips (soak in water for at least an hour and drain)

Dry BBQ Grill

3 tablespoons of kosher salt

1 teaspoon black pepper

1 tablespoon of garlic powder

1 tablespoon of onion powder

1 teaspoon smoked paprika

1 tablespoon of brown sugar

2 tablespoons of cumin

2 tablespoons dry mustard


To make the scrub: Put all the ingredients in a small bowl and stir until completely dissolved.

For the turkey: Defrost the turkey in the refrigerator for 3-4 days until completely thawed, remove the turkey thermometer and plastic leg insert.

Remove turkey from refrigerator, dry on all sides, brush liberally with dry barbecue mixture, and leave at room temperature for about an hour, wrapping wing tips in aluminum foil. (*To prevent overcooking, remove the foil during the last hour of cooking).

Set grill to 350 F, indirect heat, place potatoes on hot coals.

Place the turkey face-up on the grill and roast for 2 hours until the thickest part of the turkey breast is 160 F and the thigh is 175-180 F.

Lightly (cover) turkey with aluminum foil and let rest 15-20 minutes to redistribute cooking residue and juices.

Slice the turkey and serve.

Turkish Ginger Garlic Honey

Cooking time: about 15 minutes

Cooking time: 3.5 hours

Servings: 20 and 25 servings.


17 pounds turkey (pale/dry)

1 cup chopped yellow onions

1 cup celery, chopped

1 cup large carrots, chopped

4 cups of chicken stock

Ginger honey frosting

1/2 cup chicken stock

1/3 cup honey

2 tablespoons of apple cider vinegar

1 tablespoon soy sauce

5 cloves of garlic, chopped

2 tablespoons grated fresh ginger

2 ounces of olive oil

Salt and pepper


3 tablespoons of kosher salt

1 teaspoon black pepper

1 tablespoon of garlic powder

1 tablespoon of onion powder

1 teaspoon paprika


Add the olive oil to a medium saucepan, place over moderate heat and sauté the garlic and ginger until fragrant, about 30 to 45 seconds.

Add the honey, chicken broth, vinegar and soy sauce to the saucepan and stir until combined.

Bring the contents to a boil and simmer until the glaze thickens, about 3 minutes.

For Baking: Combine all ingredients in a small bowl and mix well.

For the turkey: Remove the turkey from the refrigerator and let it come to room temperature, about an hour; Rub the turkey generously on all sides.

Spread the vegetables evenly, half of the vegetables will be in the cavity of the turkey. Tie your thighs with butcher's twine.

Place the other half of the vegetables in the bottom of the pot along with the chicken stock.

Place the turkey face-up (turkey breast side up) in the baking dish and place the dish in the oven at 350F.

Roast turkey until digital thermometer registers 160 F in thickest part of turkey leg, about 3-3 1/2 hours, basting turkey with pan juices every 30 minutes.

Brush turkey with honey-ginger glaze for last 10-15 minutes of cooking, at least 2-3 times every 5 minutes, until nice, glistening and gooey.

Remove the turkey from the oven, cover lightly with aluminum foil, and let rest 15 to 20 minutes to allow any leftovers and juices to evaporate.

Grilled Chicken with Lemon and Rosemary

Cooking time: 10 minutes

Cooking time: 2 hours

Servings: 10 and 12 servings.


7 kg of fried chicken

Kosher salt and black pepper

5 sprigs of fresh rosemary, leaves removed and chopped

6 cloves garlic, chopped

1/2 cup olive oil

1 lemon juice

1 teaspoon finely grated lemon zest

1 teaspoon kosher salt

1 teaspoon black pepper


Dry the chicken with paper towels.

Season both sides with lots of salt and pepper.

Leave the chicken uncovered on the counter for about an hour.

In a medium bowl, combine the oil, rosemary, garlic, lemon juice, lemon zest, 1 teaspoon salt and 1 teaspoon pepper and mix well.

Rub the chicken with the oil mixture on both sides and place breast side down on the baking sheet.

Preheat oven to 375 degrees. Roast the chicken for 2 hours until the inside temperature of the breast reaches 160 F and the skin on the chicken is crispy.

Remove the chicken from the oven, cover lightly with aluminum foil and let rest 12-15 minutes before slicing. Subsequent cooking will raise the internal temperature to 165 F and allow the juices to be distributed evenly.

Grand Marnier Cranberry Sauce

Prep time: 3 minutes

Cooking time: 14 minutes

Yield: 1 cup


1 cup Grand Marnier (orange liqueur)

Zest and fresh orange juice

1 glass of orange juice

1/3 cup sugar

1 cup frozen cranberries


Place Grand Marnier in a medium saucepan and reduce by 1/2, about 2 minutes.

Add zest and juice from one orange, 1 cup orange juice, sugar, and frozen cranberries; bring to a boil, then simmer for 12-14 hours until the mixture thickens.

Set the cranberry sauce aside to cool to room temperature.

Turkey Saute with Black Pepper

Cooking time: 5 minutes

Cooking time: about 10 minutes

Yield: about 3 cups.


3 cloves of garlic, thinly sliced

1/2 medium yellow onion, finely chopped

3 tablespoons of unsalted butter

3 tablespoons of all-purpose flour

2 tablespoons of olive oil

2 cups chicken broth

1 cup dry turkey fat

1/2 teaspoon black pepper

1/4 teaspoon ground green pepper

1/4 teaspoon ground pink pepper

kosher salt


Over medium heat, add the butter and olive oil to a medium saucepan.

Add the onions and garlic to the pan and sauté for 30-40 seconds until fragrant.

Whisk in flour until light brown and golden, about 1 minute, stirring frequently.

Add the chicken and turkey stock and simmer, stirring frequently, until the mixture thickens and resembles a gravy.

Bring to a boil, add pepper and season with kosher salt to taste.

Serve hot sauce.

French Fries Salad with Orange Maple Dressing

Designed for 4-6 people.


4 medium sweet potatoes, peeled, cut into 1-inch cubes 2 tablespoons olive oil 1/2 teaspoon salt

1/3 cup orange maple dressing (see below)

2 cups fresh arugula or spinach

1 Granny Smith or Gala apple, sliced

1/4 cup cranberries or dried cherries

1/4 cup walnuts or pumpkin seeds

1/4 cup crumbled feta or goat cheese (optional)

For the maple-orange vinaigrette

2 tablespoons of white wine vinegar

1 tablespoon of Dijon mustard

Zest and juice of 1 orange

2 tablespoons of maple syrup

1/4 teaspoon kosher salt

1/2 cup olive oil


Preheat oven to 400 degrees. Mix sweet potato with butter and salt. Spread evenly on a baking sheet lined with parchment paper. Bake 20-25 minutes or until tender. Set aside to cool completely.

In a ceramic bowl or jar, mix all the ingredients for the vinegar. Mix well or shake (in a jar) and set aside.

In a large bowl, combine sweet potato, lettuce, apple, dried cranberries and walnuts. Pour about 1/3 cup over the salad and stir gently. Sprinkle with crumbled feta or goat cheese and serve immediately.

Last Minute Thanksgiving Dessert

Chef Lorena Garcia has been busy at the dessert table and has shared three easy-to-make recipes below.

No Bake Caramel Pumpkin Cheesecake


16 ounces soft cream cheese

9 inch graham pie crust is ready

2 cups canned pumpkin

1 cup sugar

1 teaspoon cinnamon

1/2 teaspoon of nutmeg

1/2 teaspoon

1 teaspoon tahini

4 1/2 cups cold cream, melted or whipped

1 cup ginger flakes, grated

For the salted caramel sauce

1/4 cup butter

1 cup brown sugar

2 tablespoons of white sugar

1 tablespoon of pumpkin pie spice

1 cinnamon stick

1/2 cup half cream or heavy cream

1 teaspoon vanilla

a pinch of salt


In a large bowl, beat the cream cheese, pumpkin, tahini, granulated sugar, cinnamon, nutmeg and cloves with an electric mixer until there are no lumps in the cream cheese. Gently fold over the thawed filling. Spread the cream cheese mixture over the prepared crust.

Refrigerate 3 hours or until firm.

For the sauce: Add all the caramel sauce ingredients, except the pumpkin pie sauce, to a medium saucepan and heat over medium heat. Cook, stirring frequently, 5-7 minutes. That is, until it starts to thicken. Turn off the heat and add the pumpkin pie spice, mix well. Store in a jar or serve hot.

Cut into slices before serving, drizzle with caramel and sprinkle with ginger flakes.

Tres Lesh cake


1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 cup unsalted butter

1 cup white sugar

5 eggs

1/2 teaspoon vanilla

2 cups whole milk

14 ounces of sweetened condensed milk

12 ounce can of condensed milk

1 1/2 cups whipped cream

1/4 cup sugar

Caramelized pineapple For garnish 1 cup chopped pineapple

1/4 cup sugar

1 teaspoon vanilla

3/4 cup water


Preheat oven to 350 degrees. Grease and flour a 9 x 13 cm mold.

Sift flour and baking powder together; postpone

Beat sugar and butter in large bowl with electric mixer until light and fluffy. Add eggs and vanilla; good move Add flour mixture 1/2 cup at a time, mixing well. Pour the dough into the prepared mold.

Bake in preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Pierce the cake with a toothpick; let cool to room temperature.

Mix whole milk, sweetened condensed milk and sweetened condensed milk in a bowl; pour it over the cooled cake and let it soak (preferably overnight).

Beat the cream, remaining 1/4 cup sugar and 1 teaspoon vanilla in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Spread over the filling. Keep the cake in the refrigerator until serving.

For the first version of the Tres Leches cake, serve it with caramelized pineapple on top (instructions below).

For a dish with a sweet taste: Pour all the ingredients into a medium batter, cook and cook online. Cook until the pineapple is clear and has the consistency of syrup. Set aside until ready to use.

Hazelnut chocolate cake


1 cup plus 2 tablespoons all-purpose flour

1/3 cup cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon instant espresso powder 1/4 teaspoon salt

1/2 cup плюс 1 cup

1/2 стакана упакованного темно-коричневого сахара

1/3 cup

1 большое яйцо комнатной температуры

2 чайные ложки чистого ванильного экстракта

3/4 стакана темного шоколада, нарезанного

3/4 стакана молочного шоколада, нарезанного

1/2 стакана жареного фундука, нарезанного


Просейте муку, какао, пищевую соду, порошок для эспрессо и соль в миску среднего размера для эспрессо.

Смешайте масло с обоими видами сахара в чаше стационарного миксера с насадкой-лопаткой или используйте ручной миксер и взбивайте на средней скорости в течение 2 минут, пока смесь не станет воздушной. Остановитесь, чтобы несколько раз соскребать смесь о стенки чашки во время перемешивания. Взбейте яйцо и ваниль, пока они хорошо не перемешаются. Добавить сухие ингредиенты и перемешать на медленном огне, пока они не начнут смешиваться, затем добавить кусочки шоколада, пока тесто не станет однородным. Перевернуть тесто на кусок полиэтиленовой пленки и хорошо завернуть. В следующем году я не видел его дважды.

Разогрейте духовку до 350 F. Застелите 2 больших противня пергаментной бумагой. Оставьте тесто при комнатной температуре на несколько минут, чтобы оно немного подогрелось на несколько минут.

Возьмите около 2 столовых ложек теста и скатайте в ровные шарики. Выложети на правила против разведения 2 см друг от друга и приплюсните прилюбите. Первое место в родном городе Гелани, уроки кулинарии и сбор средств должны помочь. Смотрите с 9 до 11 минут, если вы не начинаете гонку, вы не хотите делать это на морозе. Перенесите противенье нешетк spring дайте печененюю ость протвинях в тени 3 osci, пречждес.

Целый ужин в честь Дня благодарения за 35 долларов | Нет Дешевле

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