TV Chef’s Top Thanksgiving Day Recipes: Robert Irvine, Sandra Lee and More Turkey Day Favorites

Damaris Phillips’ Cranberry Raspberry Relish

“Not only does it add a pop of flavor to your turkey, you can also serve this as a sweet addition to your cheeseboard,” says Damaris. “It also transforms into a fabulous spread for toast the next morning.”

Ingredients:
12 oz. fresh cranberries
1 cup fresh raspberries
1 cup granulated sugar
1⁄2 cup orange juice
1 tsp. orange zest
2 tsp. freshly grated ginger (optional)

Instructions:
1. Rinse the cranberries and raspberries under cold water. Discard any damaged or soft berries.
2. In a medium saucepan, combine the cranberries, raspberries, sugar, orange juice, orange zest and ginger.
3. Over medium heat, bring the mixture to a simmer. Stir occasionally, cooking for about 7 to 10 minutes, until the cranberries burst and the mixture thickens slightly.
4. Remove from heat and let cool completely. Transfer to a jar or air-tight container. Relish can be refrigerated for up to 2 weeks.

Robert Irvine’s Bourbon Brined Turkey

“This bourbon brine gives the turkey a deep, rich flavor that is a perfect balance of salty and sweet,” says Robert, whose Robert Irvine Foundation supports service members, veterans, first responders and their families through food, wellness, community and financial programs.

For the Brine:
2 gal. water
3⁄4 cup kosher salt
750 ml bourbon
2 cups brown sugar
8 carrots, roughly chopped
1 bunch celery
4 medium onions, peeled and chopped
16 garlic cloves, smashed
6 bay leaves
1 large bunch fresh thyme
1 large bunch fresh sage
1 tbsp. whole black peppercorns
1⁄4 cup dried juniper berries (optional)
4 cinnamon sticks
1 fresh whole turkey, completely thawed

Instructions:
1. Bring all brine ingredients to a simmer and cool. Brine raw whole turkey (or raw turkey breast) for 48 hours. Leave all the veggies and spices in with the turkey.
2. Preheat oven to 350°F. Place turkey in a roasting pan and “tent” the turkey with foil. Roast for an average of 12 to 13 minutes per pound, but check every hour.
3. Remove the foil during the final hour of cooking to allow the skin to get crispy and attain a rich, golden-brown color.

Sandra Lee’s Aunt Sandy Claus’ Cranberry Orange Baked Brie

“I absolutely love this recipe because it is perfection for a cocktail party or a starter to a sit-down soirée,” says Sandra.

You can catch Sandra Lee’s new three-part QVC special, Sandra Lee NOW, which aired on November 10, November 17 and will air upcoming part three on November 24.

Ingredients:
Cooking spray
1 bag (12 oz.) fresh or frozen cranberries
3 cups sugar
1 cup orange juice
1 cup orange marmalade
1 cinnamon stick
1 sheet frozen puff pastry, thawed but well chilled
1 wheel (13.2 oz.) Brie cheese
1 egg, lightly beaten with 1 tsp. water
Assorted crackers, for serving

Instructions:
1. Coat a 4-qt. slow cooker with cooking spray. In slow cooker, stir together cranberries, sugar, orange juice, and marmalade until combined. Add cinnamon stick. Cover and cook on high for 2 to 21⁄2 hours, stirring at least once.
2. Uncover slow cooker and let sauce cool. (Discard cinnamon stick.)
3. Meanwhile, pre-heat oven to 375°F. Coat a baking sheet with cooking spray.
4. Unroll puff pastry sheet and lay flat. Place Brie wheel in center of puff pastry. Bring ends of puff pastry over cheese toward center of Brie. Securely fold ends under and lay wrapped wheel, fold side down, on baking sheet. Brush pastry with egg wash. Bake for 25 minutes. Let cool for 10 minutes before serving.
5. To serve, place baked Brie on serving platter. Spoon cranberry-orange sauce over top. Serve warm with assorted crackers.

Andrew Zimmern’s Apple Fritters

“These apple fritters are an old family favorite and tradition on Thanksgiving Days,” says Andrew, who writes about food and travel on his Substack, Spilled Milk. “They are perfection personified.”

Ingredients:
1 1⁄2 cups all-purpose flour
1 ⁄4 cup brown sugar
2 tbsp. white sugar
Several pinches salt
2 tsp. cinnamon
1 ⁄4 tsp. ground ginger
1 ⁄4 tsp. ground nutmeg
2 tsp. baking powder
1 ⁄3 cup applesauce
1 ⁄3 cup buttermilk
2 beaten eggs
2 large Honeycrisp apples, peeled and grated or micro-diced Vegetable oil for deep-frying

For the Glaze:
2 cups powdered sugar
1⁄4 cup buttermilk
1 tsp. vanilla extract

Instructions:
1. Whisk together all the dry ingredients. Whisk together the applesauce, buttermilk and eggs. Stir the wet ingredients into the dry. Fold in the grated apples.
2. Heat 3 inches of oil to 375°F in a large Dutch oven or deep cast-iron skillet. Drop a quarter to a third of a cup of batter at a time into the oil.
3. Cook 3 or 4 at a time so the oil stays hot. Fry until browned on each side, flipping fritters as you go. Drain briefly on paper towels.
4. Make the glaze by whisking together and set aside.
5. Dunk warm fritters in the glaze on both sides. Let them dry on wire racks.

Geoffrey Zakarian’s Chestnut Sausage Dressing

“Save space in the oven on the big day with this easy cornbread dressing,” says Geoffrey.

Ingredients:
For the cornbread:
Unsalted butter, for the pan
1 cup cornmeal
1 cup all-purpose flour
2/3 cup granulated sugar
3 1/2 teaspoons baking powder
2 teaspoons kosher salt
1/2 cup buttermilk
1/2 cup whole milk
1/3 cup canola oil
2 tablespoons Dijon mustard
1 large egg, beaten

For the stuffing:
1 pound bulk spicy pork sausage
2 tablespoons onion powder
1 tablespoon garlic powder
2 teaspoons ground fennel seed
1 teaspoon celery salt
Kosher salt and freshly ground black pepper
1 cup chopped carrot
1 cup chopped celery
1 cup peeled, roasted chestnuts, chopped
1 cup chopped fennel
1 cup chopped Spanish onion
2 tablespoons minced garlic
1 tablespoon minced fresh sage leaves
1/2 cup white wine
2 cups chicken stock or low-sodium chicken broth
1/4 cup Dijon mustard
2 teaspoons chopped fresh parsley

Instructions:
1. For the cornbread: Preheat the oven to 400 degrees F. Grease a 9-inch cast-iron skillet with butter.
2. Combine the cornmeal, flour, sugar, baking powder and salt in a large bowl. Stir in the buttermilk, whole milk, oil, Dijon mustard and egg until smooth.
3. Pour the batter into the prepared skillet and bake until a toothpick inserted into the center comes out clean, about 25 minutes. The cornbread can be made up to 1 day in advance.
4. Wrap tightly in several layers of plastic wrap and store at room temperature.

For the stuffing:
1. Crumble enough of the cornbread into large pieces to make 4 cups. Reserve the remaining cornbread for another use.
2. Add the sausage to a large skillet over medium heat and cook, breaking up with a wooden spoon, until the fat starts to render, about 8 minutes.
3. Add the onion powder, garlic powder, fennel seed and celery salt and season with salt and pepper. Once the meat starts to brown and crisp, add the onion, carrot, celery, chestnuts, fennel, garlic and sage. ***NEW LINE->4. Cook, stirring occasionally, until the meat is browned, the carrots become soft and tender and the onions are translucent, about 10 minutes.
5. Add the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a boil and cook until mostly evaporated, about 3 minutes. Stir in the chicken stock and Dijon mustard and bring to a simmer.
6. Fold in the cornbread until completely incorporated and the bread is moist and heated through, about 3 minutes. Season to taste with salt and pepper.
7. Transfer the stuffing to a serving bowl and garnish with the parsley.

Duff Goldman’s Pecan Pie

“Pie is the go-to communal dessert that’s meant to be shared and is the comfort food you love to love,” says Duff, whose desserts from Charm City Cakes can be ordered via Goldbelly.com Using a store bought crust allows you to spend more [time] out of the kitchen and with family and that’s what the holiday is all about!”

Ingredients:
1 cup golden syrup
3 Eggs
1/4 cup brown sugar
3/4 cup white sugar
6 ounces pecans
Big pinch of salt
Splash of vanilla
1 (9 inch) unbaked deep dish pie crust

Instructions:
1. Heat the oven to 350 degrees. Stir all of the ingredients together, make sure those eggs break up and get mixed in. Pour into your pie crust.
2. Bake for 65-70 minutes. Rotate the pie a few times during baking and if the crust starts getting too dark before the pie is done, cover the edges with aluminum foil.
3. Cool for at least two hours at room temp before serving. Serve with vanilla ice cream.