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I may be in the minority here, but I like to have test runs of new stuff I am going to try to make when I’m making it for a group. 

You always want to make sure you’re on-point with your seasonings and timings and everything else when you’re going to be hosting something as big as Thanksgiving. 

Now of course, I don’t do the whole meal as a practice. I’m not making a full turkey, but I do mix in a side or two with a meal for the next couple of weeks and maybe make something sweet that I’ll have later for the masses. Aly and our exchange kids are always the test subjects, and I have to trust their opinions!

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ROASTED CARROTS W/ HONEY HERB BUTTER

4 lb. medium carrots, peeled and cut into 1-inch pieces

3 Tbsp. olive oil

1 Tbsp. fresh thyme, chopped

1 1/2 tsp. kosher salt, plus more to taste

Black pepper, to taste

4 Tbsp. salted butter

2 Tbsp. honey

1 Tbsp. apple cider vinegar

2 tsp. dijon mustard

1/2 cup chopped fresh parsley

1/4 cup chopped fresh chives

Preheat the oven to 400˚. Put the carrots in a large bowl and drizzle with the olive oil. Sprinkle with the thyme, salt and a few grinds of pepper and toss well to coat. Divide between 2 rimmed baking sheets, spreading the carrots in an even layer (reserve the bowl). Roast, switching the position of the pans halfway through, until the carrots are browned and tender, about 30 minutes. 

Meanwhile, melt the butter in a small skillet over medium heat. Whisk in the honey, vinegar and a pinch of salt. Bring to a boil and cook until just slightly thickened, 1 to 2 minutes. Remove the from the heat and whisk in the mustard, then whisk in the parsley and chives, reserving a tablespoon of each for garnish. 

Transfer the roasted carrots to the reserved bowl. Drizzle with the honey-herb butter and toss well. Transfer to a serving dish and sprinkle with the reserved parsley and chives.

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MASHED POTATO

CASSEROLE

Casserole

1/2 cup (1 stick) salted butter, melted, plus more for the baking dish

1 (16-oz.) container sour cream

1 (1-oz.) envelope onion soup mix

4 lb. russet potatoes, peeled and cut into large chunks

1 cup heavy cream, warmed

1 lb. bacon, cooked and crumbled

8 oz. monterey jack cheese, shredded (about 2 c.)

1/2 cup lightly crushed crispy fried onions

1 1/2 tsp. kosher salt

Black pepper, to taste

Topping

1 cup lightly crushed crispy fried onions

1 cup lightly crushed kettle cooked potato chips with sea salt

1/4 cup grated parmesan cheese (about 1 oz.)

Chopped chives or green onions, for serving

For the casserole: Preheat the oven to 375°F. Generously butter a 13-by-9-inch baking dish. 

In a small bowl, stir together the sour cream and onion soup mix. Refrigerate while you prepare the potatoes so the flavors have time to meld.

Place the potatoes into a large pot and cover them with cold water by one inch. Bring the water to a boil over high heat and cook until the potatoes are fork tender, 20 to 25 minutes.  

Drain the potatoes well and return them to the same pot. Place the pot back on the same burner (heat turned off) and mash until there are no visible lumps.

Add the prepared onion dip, melted butter, heavy cream, bacon, monterey jack cheese, fried onions, and salt, and stir to combine. Season to taste with pepper. Transfer the mashed potatoes to the prepared baking dish, spreading them evenly.  

For the topping: In a small bowl, stir together the fried onions, potato chips, and parmesan. Sprinkle the mixture evenly over the top of the mashed potatoes. Bake until bubbling and browned on top, 15 to 20 minutes. Sprinkle with chives just before serving.

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APPLE CRANBERRY SAUCE

1 (12-oz.) bag fresh or frozen cranberries, thawed

1 3/4 cups granulated sugar

1 cup apple juice or cider

1 Granny Smith apple, peeled, cored, and cut into 1/2-inch pieces

1 orange, zested and juiced

In a medium saucepan over medium-low heat, combine the cranberries, sugar, apple juice, apple, orange zest, and orange juice.

Cook, stirring frequently, until the mixture has thickened but the fruit is still chunky, 12 to 15 minutes. Remove the mixture from the heat and let it cool completely. It will thicken more as it cools.

Spoon the mixture into an airtight container and store in the refrigerator until ready to eat. Serve chilled or at room temperature.

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STUFFING W/ CHORIZO & POBLANOS

6 Tbsp. salted butter

1 lb. loaf Italian bread, cut into 1-inch cubes

1 lb. fresh chorizo, casings removed

4 stalks celery, diced

1 large or 2 small poblano chile peppers, seeded and diced

1 onion, diced

2 Tbsp. fresh oregano, chopped

2 Tbsp. fresh rosemary, chopped

2 Tbsp. fresh thyme, chopped

1 tsp. kosher salt

2 garlic cloves, minced

4 cups low-sodium chicken broth

Preheat the oven to 375 °. Grease a 9-by-13-inch baking dish with 1 tablespoon butter. Spread out the cubed bread on a baking sheet in an even layer and bake until just dried out but not browned, 10 to 15 minutes. Let cool.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes. Add the celery, poblano, and onion, and cook until softened and just starting to brown, 6 to 8 minutes. Add the oregano, rosemary, thyme, salt, and garlic; cook, stirring, 1 minute.

Toss the chorizo mixture with the bread cubes in a large bowl. Add the chicken broth to the skillet and bring to a simmer over medium heat, about 3 minutes. Remove from the heat. Ladle the hot broth into the bread mixture, tossing, until the bread cubes are moistened but not soaked through.

Transfer the stuffing to the baking dish. Dice the remaining 4 tablespoons butter and dot over the top of the stuffing. Bake until the top and sides are golden brown and starting to crisp, 30 to 35 minutes.

TFD: “Everybody wants to be famous, but nobody wants to do the work. I live by that. You grind hard so you can play hard. At the end of the day, you put all the work in, and eventually it’ll pay off. It could be in a year, it could be in 30 years. Eventually, your hard work will pay off.” — Kevin Hart

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