Lastminute Thanksgiving Dinner Tips And Recipes From Celebrity Chefs

Lastminute Thanksgiving Dinner Tips And Recipes From Celebrity Chefs

If your Thanksgiving dinner hasn't been meticulously planned and prepared in weeks, why not create a little last-minute magic with chef-approved recipes and suggestions?

Celebrity chefs Jamika Pessoa, David Rose and Lorena Garcia joined Good Morning America to discuss Turkey Day and share a full list of star-studded poultry and dessert recipes.

Last Minute Recipe for Thanksgiving

Chefs David Rose, Jamika Pessoa, and Lorena Garcia share quick tips for getting the most out of turkey.

Pumpkin Cornbread with Cranberry Honey Butter

For 8-10 people


1 cup of yellow cornmeal

1 cup all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup vegetable oil

3 tablespoons melted butter

1 cup pumpkin puree

2 eggs

1 cup of milk

For the blueberry and honey butter

1/2 cup (1 stick) softened unsalted butter

1/2 cup whole cranberry sauce

2 tablespoons of honey

zest of 1 orange

pinch of salt


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

In a bowl, combine cornstarch, flour, sugar, baking powder, and salt. Beat well until the dry ingredients are well combined.

In another bowl, combine the vegetable oil, melted butter, pumpkin puree, egg, and milk. Beat until all wet ingredients are well blended and smooth.

Pour the wet ingredients over the dry ingredients. Mix well until everything is well mixed.

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

For the honey butter: Put the butter in a bowl. Using a rubber spatula or wooden spoon, combine the cranberry sauce, honey, orange zest, and salt with the softened butter. Mix until smooth.

Pour the cranberry butter into a serving bowl and refrigerate until ready to serve.

Serve with hot cornbread.

Mashed Potatoes with Spinach Alfredo

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

For 6-8 people


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

1 tablespoon of salt

10 oz package frozen chopped spinach, thawed

1/2 cup butter

2 garlic cloves, minced

2 cups of milk

1 package (8 ounces) cream cheese, chopped

1 cup grated Parmesan cheese, divided

2 teaspoons of salt

1/4 teaspoon ground black pepper


Place the potatoes in a large saucepan with enough cold water to cover them. Salt the water and bring to a boil. Bake for about 15 to 20 minutes or until tender but firm. Drain, cool slightly and blend. Set aside and keep warm.

Thaw frozen spinach. Using a kitchen towel or several paper towels, squeeze the water out of the spinach. put aside.

In a skillet or saucepan, melt the butter over medium heat. Add the garlic and cook until fragrant and not browned, 1 to 2 minutes. Lower the heat and pour in the milk.

Using a whisk, slowly add the cream cheese. Stir vigorously while the cream cheese melts and forms a smooth sauce. Add 3/4 cup Parmesan cheese. Continue beating until the cheese melts. Spice with salt and pepper. Mix the spinach. Stir to combine and cook until spinach is tender, 3 to 5 minutes.

Pour the hot sauce over the mashed potatoes. Mix until well mixed. Transfer to a serving bowl and garnish with the remaining 1/4 cup Parmesan cheese. Serve hot.

Skillet filled with corn casserole

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

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

For 8-10 people


4 slices of bacon

1/3 cup minced garlic

1/3 cup chopped green chiles

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

1 teaspoon cajun seasoning

2 tablespoons unsalted butter

2 teaspoons of sugar

1 cup sour cream

1/2 cup shredded cheddar cheese

2 tablespoons chopped chives or chopped fresh parsley


Fry the bacon in a cast iron skillet or heavy skillet until crisp. Remove bacon from pan and allow to cool slightly. Cut the meat into small pieces and reserve.

Reserve about a tablespoon of the bacon grease in the skillet. Sauté the onions and bell peppers over medium-high heat for 1-2 minutes while the vegetables begin to brown and soften. Mix the flour. Cook some more. Add the corn and butter. Season with Cajun seasoning and sugar. Cook for 3-5 minutes.

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

Heat an oven rack over high heat. Sprinkle the chopped bacon and shredded cheese evenly over the corn mixture. Place the skillet under the broiler for 1 to 2 minutes, until the cheese is melted and the top is golden brown. Immediately remove from under the grill and garnish with chives or parsley. Serve hot.

Last Minute Turkey Recipes for Thanksgiving (and no turkey options)

Rose tackles Thanksgiving food and shares two alternative turkey and chicken recipes with rotisserie chicken, gravy, and sides below.

Dry rubbed spatchcock turkey for roasting

Preparation time: 10 minutes

Cooking time: about 2 hours

Servings: About 12 to 15 servings


10 pounds of turkey

1 cup apple chips (soaked in water for at least an hour and drained)

Dry rub with grill

3 tablespoons kosher salt

1 tablespoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon smoked paprika

1 tablespoon brown sugar

2 teaspoons cumin

2 teaspoons dry mustard


For the dressing: Place all ingredients in a small bowl and stir until well blended.

For the turkey: Thaw turkey in refrigerator for 3-4 days until completely thawed, remove turkey thermometer and plastic wrap from thighs.

Remove the turkey from the refrigerator, pat dry and season with a dry roaster and allow to come to room temperature for about 1 hour, wrapping the wing tips in aluminum foil. (*To avoid overcooking, remove foil during the last hour of smoking.)

Set grill to 350 F, indirect heat, place drained apple wood chips over hot coals.

Place the turkey breast side up on the roasting rack and smoke until the thickest part of the turkey breast reads 160F and the thighs read 175F to 180F, about 2 hours.

Lightly stretch (cover) the turkey with aluminum foil and let it rest for about 15-20 minutes to allow residue and juices to distribute.

Slice the turkey and serve.

Turkish Ginger Garlic Honey

Preparation time: about 15 minutes

Cooking time: 3.5 hours

Servings: About 20-25 servings


One 17 pound turkey (clean/drained)

1 cup chopped yellow onions

1 cup chopped celery

1 cup large diced carrots

4 cups of chicken broth

Ginger and Honey Glaze

1/2 cup chicken broth

1/3 cup honey

2 tablespoons apple cider vinegar

1 tablespoon soy sauce

5 garlic cloves, minced

2 tablespoons grated fresh ginger

2 ounces of olive oil

salt and pepper


3 tablespoons kosher salt

1 tablespoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika


In a medium saucepan, add the olive oil, heat over medium-high heat, and sauté the garlic and ginger, until fragrant, about 30-45 seconds.

Add honey, chicken broth, vinegar, and soy sauce to pan and mix well.

Bring contents to a boil and simmer until a glaze-like consistency forms, about 3 minutes.

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

For the turkey: Take the turkey out of the refrigerator and leave it at room temperature, about an hour; Rub it liberally all over the turkey.

Spread the vegetables evenly, with half of the vegetables in the cavity of the turkey. Tie both legs with meat thread.

Place the other half of the vegetables in the bottom of the roasting pan with the chicken broth.

Place turkey side up (breast side up) on a roasting pan and place pan in a preheated 350 F oven.

Roast turkey until digital thermometer reads 160 F in thickest part of turkey thigh, about 3 to 3 1/2 hours, basting turkey with sauce every 30 minutes.

Brush the turkey with the honey ginger glaze during the last 10 to 15 minutes of cooking, at least 2 to 3 times every 5 minutes, until nice and glossy and sticky.

Remove turkey from oven, cover lightly with aluminum foil, and let stand 15-20 minutes to allow food and juices to disperse.

Grilled chicken with lemon and rosemary

Preparation time: 10 minutes

Cooking time: 2 hours

Servings: About 10-12 servings


7 kg of fried chicken

kosher salt and black pepper

5 fresh rosemary sprigs, trimmed and chopped

6 garlic cloves, minced

1/2 cup olive oil

juice of 1 lemon

1 teaspoon finely grated lemon zest

1 teaspoon kosher salt

1 teaspoon black pepper


Pat the chicken dry with a paper towel.

Season both sides with plenty of salt and pepper.

Let the chicken sit uncovered on the counter for about an hour.

Combine oil, rosemary, garlic, lemon juice, lemon zest, 1 teaspoon salt, and 1 teaspoon pepper in a medium bowl and mix well.

Brush chicken on both sides with oil mixture and place in roasting pan, breast side up.

Preheat oven to 375 degrees. Cook chicken until internal breast temperature reaches 160 F and chicken skin is crisp, about 2 hours.

Remove chicken from oven, cover with foil, and let rest 12 to 15 minutes before slicing. Simmering brings the internal temperature to 165 F and allows for even distribution of the juices.

Grand Marnier Cranberry Sauce

Preparation time: 3 minutes

Cooking time: 14 minutes

Yield: 1 cup


1 cup Grand Marnier (orange liqueur)

Zest and juice of a fresh orange

1 cup orange juice

1/3 cup sugar

1 cup frozen blueberries


Place the Grand Marnier in a medium skillet and reduce the volume by half, about 2 minutes.

Add the zest and juice of 1 orange, 1 cup orange juice, sugar, and frozen cranberries; bring to a boil, then simmer 12-14 until syrupy.

Reserve the cranberry sauce to cool to room temperature.

Black Pepper Turkey Gravy

Preparation time: 5 minutes

Cooking time: about 10 minutes

Yield: about 3 cups


3 garlic cloves, finely sliced

1/2 medium yellow onion, finely chopped

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 tablespoons of olive oil

2 cups of chicken broth

1 cup of drained turkey

1/2 teaspoon black pepper

1/4 teaspoon ground green pepper

1/4 teaspoon ground pink pepper

kosher salt


In a medium saucepan over medium heat, add the butter and olive oil.

Add the shallots and garlic to the pan and lightly sauté until fragrant, about 30 to 40 seconds.

Beat in the flour, stirring frequently, until a light roux forms, about 1 minute.

Add chicken broth and turkey casserole and simmer, stirring frequently, until a thick gravy-like consistency forms.

Bring to a boil, add ground paprika, and season with kosher salt.

Serve the hot sauce.

Baked Sweet Potato Salad with Maple Citrus Vinaigrette

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 maple orange vinaigrette (see below)

2 cups of fresh arugula or spinach

1 Granny Smith or Gala apple, diced

1/4 cup dried cranberries or cherries

1/4 cup peanuts or nuggets

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

For the orange and maple vinaigrette

2 tablespoons of white wine vinegar

1 tablespoon Dijon mustard

Zest and juice of 1 orange

2 tablespoons maple syrup

1/4 teaspoon kosher salt

1/2 cup olive oil


Preheat oven to 400 degrees. Season sweet potatoes with oil and salt. Spread evenly on a parchment paper lined baking sheet. Bake for 20 to 25 minutes or until tender. Let cool completely.

In a glass bowl or jar, combine all the ingredients for the vinaigrette. Shake or shake well (in a jar) and set aside.

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

last minute thanksgiving dessert

Chef Lorena García took the dessert table by storm and shared three easy-to-make and prepare recipes below.

No Bake Pumpkin Caramel Cheesecake


16 ounces soft cream cheese

9 inches premade graham pie crust (prepared crust)

2 cups of canned pumpkin

1 cup of sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon of cloves

1 teaspoon tahini

4 1/2 cups cold heavy cream, melted or whipped

1 cup ginger, crushed

For the spicy caramel sauce

1/4 cup butter

1 cup brown sugar

2 tablespoons granulated white sugar

1 teaspoon pumpkin pie spice

1 cinnamon stick

1/2 cup half and half or heavy cream

1 spoon of vanilla

pinch of salt


In a large bowl, using an electric mixer, beat the cream cheese, pumpkin, tahini, sugar, cinnamon, nutmeg, and cloves until just blended and no chunks of cream cheese remain. Gently add the melted whipped cream. Pour the cream cheese mixture into the finished crust.

Refrigerate 3 hours or until firm.

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

To serve, cut a slice, drizzle with pumpkin spice caramel, and sprinkle with gingerbread crumbs.

Three milks cake


1 1/2 cups all-purpose flour

1 teaspoon of baking powder

1/2 cup unsalted butter

1 cup of white sugar

5 eggs

1/2 teaspoon vanilla

2 cups of whole milk

One 14-ounce can sweetened condensed milk

12-ounce can of condensed milk

1 1/2 cups heavy whipping cream

1/4 cup sugar

Caramel Pineapple Topping 1 cup diced pineapple

1/4 cup sugar

1 teaspoon vanilla

3/4 cup of water


Preheat oven to 350 degrees. Butter and flour a 9 x 13-inch pan.

Sift together the flour and baking powder; put aside.

In a large bowl, using an electric mixer, beat the sugar and butter. add eggs and vanilla; sticks well. Add flour mixture about 1/2 cup at a time and stir until just combined. Pour batter into prepared pan.

Bake in preheated oven until a toothpick inserted in center comes out clean, about 30 minutes. Prick the entire cake with a toothpick; Let cool at room temperature.

Combine whole milk, sweetened condensed milk, and sweetened condensed milk in a bowl; Pour over the cooled cake and let sit (preferably overnight).

In a chilled glass or metal bowl, using an electric mixer, beat heavy cream, remaining 1/4 cup sugar, and 1 teaspoon vanilla. Spread the filling on top. Store the cake in the refrigerator until ready to serve.

To serve, cut a portion of the Tres Leches cake and garnish with caramelized pineapple (instructions below).

For the caramelized pineapple: Place all ingredients in a saucepan over medium-high heat, bring to a boil, and reduce heat to medium-low. Cook over low heat until the pineapple is clear and has the consistency of syrup. Reserve until use.

Chocolate and hazelnut cookies


1 cup plus 2 tablespoons all-purpose flour

1/3 cup cocoa powder

1/2 teaspoon bicarbonate of soda

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

1/2 cup plus 1 tablespoon salted butter, softened

1/2 cup packed dark brown sugar

1/3 cup granulated sugar

1 large egg at room temperature

2 teaspoons of pure vanilla extract

3/4 cup dark chocolate, chopped

3/4 cup milk chocolate, chopped

1/2 cup toasted hazelnuts, chopped


Sift the flour, cocoa, baking soda, espresso powder, and salt into a medium bowl and mix well.

Combine the butter with the two sugars in the bowl of a stand mixer fitted with the mixer or a hand mixer and beat on medium speed until slightly fluffy, 2 minutes. Stop scraping down the sides of the bowl several times while stirring. Beat the eggs and vanilla until well blended. Add the dry ingredients and stir on low until just beginning to combine, then add the chocolate chips until the mixture is incorporated. Unmold the dough on a piece of plastic and wrap it well. Refrigerate at least 2 hours or overnight.

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper. Let the dough rest at room temperature for a few minutes so that it softens a bit and it is easier to unmold.

Take about 2 tablespoons of dough and roll it into a smooth ball. Arrange them on the prepared baking sheets, spacing them 2cm apart and leveling them slightly. Add a few more hazelnut chocolate pieces to each ball of dough if desired. Bake for 9 to 11 minutes, until bottom is golden brown and top is cracked but center is still soft. Transfer sheet to wire rack and allow cookies to cool on sheet for 3 minutes before individually placing on wire rack and serving.

Leave a Comment

error: Content is protected !!