Bossip
Video
Happy
Thanksgiving!
Source:
Olga
Yefimova
/
Getty
Turkey
day
might
be
tomorrow,
but
we
already
know
a
lot
of
us
don’t
get
around
to
looking
up
recipes
until
the
day
before.
That’s
why
we
compiled
a
list
of
some
celebrity
recipes
you
can
check
out
before
hitting
the
grocery
store
tonight
to
get
everything
you
need
for
the
big
day.
Check
out
some
Thanksgiving
recipes
from
your
favorite
celebrities
to
impress
your
family
and
friends
with
tomorrow
(or
bookmark
them
for
next
year):
Snoop
Dogg:
Ain’t
No
Jive
Herbed
Turkey
and
Gravy
Ingredients
For
the
Turkey
1
12-to-14-lb
(4.6
to
6.4
kg)
whole
turkey,
thawed
if
frozen
1/4 c.
(40
g)
kosher
salt,
plus
more
for
seasoning
2
medium
oranges
1
1
1/2-oz
(40
g) package
fresh
“poultry
herbs” or
2
sprigs
sage,
8
sprigs
thyme,
2
sprigs
rosemary,
plus
more
for
decorating
8 tbsp.
(1
stick,
or
110
g) unsalted
butter,
at
room
temperature
3
garlic
cloves,
minced
Cracked
black
pepper
3
medium
yellow
onions,
each
cut
into
8
wedges
For
the
Gravy
1 1/4 c.
(300
ml) chicken
stock
or
broth
2 tbsp.
all-purpose
flour
4
sprigs
flat-leaf
parsley,
stems
removed
and
leaves
finely
chopped
(optional)
Directions
The
night
before
you
plan
to
cook
the
turkey,
remove
the
packaging
and
giblet
bag
from
the
cavity.
Working
in
your
clean
kitchen
sink,
rinse
the
outside
and
inside
of
the
turkey
and
pat
it
dry
with
paper
towels.
Sprinkle
the
salt
onto
the
turkey
and
use
your
hands
to
rub
it
evenly
all
over
the
skin.
Transfer
the
turkey
to
a
rimmed
baking
sheet
and
refrigerate,
uncovered,
overnight,
or
up
to
24
hours.
The
day
you
plan
to
cook
the
turkey,
make
the
herb
butter:
Using
a
rasp-style
grater,
remove
the
zest
from
1
orange
and
put
the
zest
into
a
medium
bowl;
reserve
the
zested
orange.
Pick
the
leaves
from
the
sprigs
of
sage,
thyme,
and
rosemary
and
finely
chop
them
together;
reserve
all
the
stems.
Add
the
chopped
herbs
to
the
orange
zest.
Add
the
butter
and
garlic.
Stir
until
everything
is
evenly
combined.
Preheat
the
oven
to
325°F
[165°C],
with
a
rack
in
the
lower
third
of
the
oven.
Remove
the
turkey
on
the
baking
sheet
from
the
refrigerator
and
transfer
the
turkey
to
the
clean
kitchen
sink;
reserve
the
baking
sheet.
Rinse
the
turkey
and
pat
it
dry
with
paper
towels.
Insert
your
fingers
between
the
skin
and
meat
over
the
breasts
and
thighs
to
separate
the
skin
from
the
meat,
taking
care
not
to
tear
it
or
remove
it
from
the
turkey.
Using
a
spoon,
gently
lift
the
skin
and
place
spoonfuls
of
the
herb
butter
between
the
skin
and
meat
all
over
the
turkey.
Use
your
hands
to
press
and
spread
the
butter
evenly.
Rub
any
herb
butter
left
in
the
bowl
all
over
the
outside
of
the
turkey.
Liberally
season
the
turkey
with
pepper.
Place
8
onion
wedges
into
the
cavity
of
the
turkey
and
add
the
reserved
herb
stems.
Group
the
remaining
onion
wedges
in
the
center
of
the
rimmed
baking
sheet
so
they
touch.
Center
the
turkey
on
top
of
the
onions.
Place
the
turkey
in
the
oven.
Bake
for
2
to
2½
hours
until
golden
brown
on
the
outside
and
an
instant-read
thermometer
inserted
into
the
thigh
(not
touching
the
bone)
reads
at
least
165°F
[75°C].
Remove
the
turkey
from
the
oven
and
let
rest
for
20
minutes.
Using
a
meat
fork
or
wooden
spoon
inserted
into
the
turkey’s
cavity,
gently
lift
it
off
the
baking
sheet
and
onto
a
large
cutting
board.
Tent
the
turkey
loosely
with
aluminum
foil.
For
The
Gravy
Set
a
strainer
over
a
glass
measuring
cup
and
pour
the
sheet
pan
drippings
and
onions
into
it.
While
the
drippings
drain,
squeeze
the
juice
from
both
oranges.
Once
the
drippings
have
fully
drained,
set
the
onions
aside
in
a
small
bowl.
Spoon
off
2
Tbsp
of
the
fat
that
rises
to
the
surface
of
the
drippings
and
place
in
a
medium
saucepan;
continue
removing
the
remaining
fat;
discard
it
or
save
for
another
use.
Once
all
the
fat
is
removed,
add
the
orange
juice
to
the
drippings.
Add
enough
chicken
stock
to
make
2
cups
[480
ml]
of
liquid.
Place
the
saucepan
over
medium-high
heat
to
warm
the
rendered
fat.
Add
half
the
drained
onions
(reserve
the
other
half).
Cook
for
3
to
5
minutes,
stirring,
until
the
onions
start
to
fall
apart
and
caramelize
at
the
edges.
Add
the
flour.
Cook
for
1
minute,
stirring
constantly.
Stir
in
the
drippings-and
juice
mixture
and
bring
to
a
simmer.
Adjust
the
heat
to
medium-low
to
maintain
a
gentle
simmer.
Cook
for
6
to
8
minutes,
stirring
occasionally,
until
reduced
to
a
thick
gravy.
Remove
the
pan
from
the
heat
and
season
with
salt
and
pepper.
If
you
like
a
smooth
gravy,
transfer
it
to
a
blender
and
purée
until
smooth,
or
leave
as
is
with
pieces
of
onion.
Stir
in
the
parsley
(if
using)
and
pour
the
gravy
into
a
serving
bowl
or
gravy
boat.
Geoffrey
Zakarian:
Pomegranate-Ginger
Sweet
Potatoes
with
Pecans
and
Pumpkin
Seeds
Ingredients
For
the
syrup:
•
2
cups
pomegranate
juice
•
1
12-ounce
can
of
ginger
ale
•
1/4
tsp
ground
ginger
•
1
tbsp
unsalted
butter
•
Kosher
salt,
to
taste
For
the
sweet
potatoes:
•
3
sweet
potatoes,
peeled
and
cut
into
1-inch
chunks
(about
2.25
pounds)
•
4
sprigs
fresh
rosemary
•
1/2
lemon,
thinly
sliced
•
3
tbsps
extra-virgin
olive
oil
•
Kosher
salt,
to
taste
•
1/4
cup
coarsely
chopped
pecans,
toasted
•
1/4
cup
pumpkin
seeds,
toasted
Directions
Preheat
the
oven
to
400
degrees.
To
make
the
syrup:
In
a
medium
saucepan,
combine
the
pomegranate
juice,
ginger
ale,
and
ginger.
Bring
to
a
boil
and
simmer
rapidly
until
reduced
to
1/3
to
1/2
cup.
The
mixture
should
be
syrupy
and
coat
the
back
of
a
spoon.
Whisk
in
the
butter,
season
with
salt
and
keep
warm.
To
make
the
sweet
potatoes:
Toss
the
sweet
potatoes
with
the
rosemary,
lemon
slices
and
oil
on
a
rimmed
sheet
pan.
Season
with
salt.
Roast
until
the
sweet
potatoes
are
tender,
tossing
once
or
twice,
30
to
40
minutes.
Toss
with
the
pecans
and
pumpkin
seeds
and
roast
5
minutes
more.
Plate
the
sweet
potatoes
on
a
platter
and
drizzle
with
the
syrup,
making
sure
you
hit
all
of
the
potatoes.
Chrissy
Teigen:
Herby
King’s
Hawaiian
Stuffing
Ingredients
1¼
cups
chicken
or
turkey
stock
1
teaspoon
kosher
salt,
plus
more
to
taste
1
(12-ounce)
package
King’s
Hawaiian
rolls,
diced
into
1-inch
cubes
4
tablespoons
unsalted
butter
3
celery
stalks,
diced
1
medium
onion,
diced
5
cloves
garlic,
minced
1
tablespoon
minced
fresh
sage
1
tablespoon
picked
fresh
thyme
leaves
2
teaspoons
poultry
seasoning
Directions
Preheat
the
oven
to
350°F.
Bring
stock
to
a
simmer
and
season
with
salt
to
taste.
Arrange
the
bread
cubes
on
a
rimmed
baking
sheet
and
toast
for
10
minutes.
Toss
and
toast
another
5-10
minutes,
until
golden
brown
and
lightly
crisp.
Meanwhile,
melt
butter
over
medium
heat
in
a
12-inch
skillet.
Add
the
celery,
onion,
and
garlic
and
cook,
stirring,
until
translucent
and
fragrant,
5
minutes.
Stir
in
the
sage,
thyme,
1
teaspoon
salt,
and
the
poultry
seasoning
and
remove
from
the
heat.
Stir
the
bread
into
the
onion/herb
mixture,
then
pour
the
stock
over
the
stuffing
a
little
at
a
time
and
stir
until
it
is
all
absorbed.
Cover
and
let
absorb
for
5
minutes.
I
like
my
stuffing
on
the
soft
side
(hello,
like
Stove
Top)
but
if
you
prefer
crisp
edges,
put
the
pan
(assuming
it’s
oven-proof)
under
the
broiler
for
2-4
minutes.
Serve
and
enjoy!
John
Legend:
Mac
&
Cheese
Ingredients
4
tablespoons
(½
stick)
unsalted
butter,
plus
more
for
buttering
the
baking
dish
3
cups
(¾ pound)
dry
elbow
macaroni
2
(12-ounce)
cans
evaporated
milk
â…“
cup
whole
milk
2
eggs
2
teaspoons
seasoning
salt,
such
as
Lawry’s
1
teaspoon
garlic
powder
½
teaspoon
freshly
ground
black
pepper,
plus
more
to
taste
4
cups
(1
pound)
extra-sharp
cheddar
cheese,
grated
2
cups
(½ pound)
Monterey
Jack
cheese,
grated
+
Paprika,
for
sprinkling
Directions
Preheat
the
oven
to
375°F.
Generously
butter
a
9×13-inch baking
dish;
set
aside.
Bring
a
large
pot
of
salted
water
to
a
boil.
Add
the
macaroni
and
cook
according
to
package
directions
until
al
dente.
Drain
well
and
return
the
pasta
to
the
pot.
Add
the
butter
and
toss
until
the
pasta
is
coated
and
butter
has
melted;
set
aside.
In
a
medium
bowl,
whisk
together
the evaporated
milk,
whole
milk,
and
eggs.
Stir
in
the
seasoning
salt,
garlic
powder,
1
teaspoon
salt,
and
½
teaspoon
pepper.
In
another
medium
bowl,
combine
cheddar
and
Jack
cheeses.
Spread
one
third
of
the
macaroni
in
an
even
layer
in
the
bottom
of
the
buttered
baking
dish
and
cover
evenly
with
one-third
of
the
cheese.
Repeat
with
the
remaining
macaroni
and
shredded
cheeses.
Pour
the
milk
mixture
evenly
over
the
contents
of
the
baking
dish,
sprinkle
with
paprika,
and
bake
until
the
top
layer
is
lightly
browned,
40–45
minutes.
Let
stand
10
to
15
minutes
before
serving.
Gordon
Ramsay:
Roasted
Cauliflower,
Quinoa
and
Pomegranate
Salad
Ingredients
For the
salad:
•
1
large
cauliflower,
cut
into
florets
•
Olive
oil,
for
drizzling
•
Sea
salt
•
Freshly
ground
black
pepper
•
1
cup
quinoa,
rinsed
•
Small
bunch
of
flat-leaf
parsley,
leaves
picked
•
Seeds
from
1
pomegranate,
to
serve
For
the
dressing:
•
1
tbsp
pomegranate
molasses
•
1
tbsp
white
wine
vinegar
•
1
garlic
clove,
peeled
and
crushed
•
6
tbsps
extra
virgin
olive
oil
•
Sea
salt
•
Freshly
ground
black
pepper
Directions
Preheat
the
oven
to
375
degrees.
Place
the
cauliflower
florets
on
a
baking
sheet
and
drizzle
with
a
little
olive
oil.
Season
with
salt
and
pepper
and
toss
in
the
oil
to
coat.
Transfer
to
the
oven
and
roast
for
about
20
minutes,
turning
the
cauliflower
halfway
through,
until
browned
in
places.
Remove
from
the
oven
once
cooked.
Then
cook
the
quinoa,
according
to
the
package
instructions.
Using
a
small
whisk
or
a
fork,
mix
the
ingredients
for
the
dressing
together
with
a
pinch
of
salt
and
pepper
until
completely
combined.
Taste
and
adjust
the
seasoning
if
necessary.
Put
the
cooked
quinoa
and
the
cauliflower
into
a
large
bowl.
Drizzle
with
the
dressing
and
fold
in
the
parsley
leaves.
Scatter
over
the
pomegranate
seeds
and
serve.
Jessica
Alba:
Cornish
Game
Hens
Ingredients
•
½
cup
unsalted
butter
•
1
cup
chopped
onion
•
1
cup
chopped
celery
•
1
cup
chopped
white
mushrooms
•
2
cloves
garlic,
chopped
•
2
tsp
poultry
seasoning
•
6
slices
day-old
white
bread,
cubed
•
1
cup
cooked
wild
rice
•
½
cup
each
dried
cranberries,
dark
raisins,
chopped
walnuts
•
2½
cups
chicken
broth,
divided
•
Salt
and
pepper
to
taste
•
4
Cornish
hens
(about
1¼
lb.
each)
•
1½
cups
apricot-flavored
brandy
•
2
sprigs
each
rosemary,
sage
and
basil
•
1
can
(11
oz.)
mandarin
oranges,
drained
Directions
1)
Preheat
over
to
375°F.
2)
In
a
large
skillet
over
medium
heat,
melt
butter;
add
onion,
celery,
mushrooms,
garlic
and
poultry
seasoning.
Cook
until
vegetables
have
softened,
about
8
minutes.
3)
In
large
bowl,
combine
bread,
rice,
cranberries,
raisins
and
walnuts.
Stir
in
vegetable
mixture.
Add
1
cup
broth
and
mix.
Season
with
salt
and
pepper.
Reserve
2
cups
mixture
for
stuffing
hens.
4)
Lightly
grease
9″x9″
baking
dish.
Spoon
remaining
stuffing
into
dish.
Cover
with
foil;
bake
30
minutes.
5)
Meanwhile,
in
measuring
cup,
combine
remaining
broth
and
brandy.
Set
aside.
6)
Discard
neck
and
giblets;
season
hen
cavities
with
salt
and
pepper.
Stuff
each
with
½
cup
stuffing.
Tie
legs
together
with
kitchen
string.
Arrange
breast
side
up,
on
rack
in
roasting
pan.
Pour
in
half
of
brandy
mixture;
scatter
herbs
and
oranges
around
poultry.
Roast
for
30
minutes
basting
occasionally.
7)
Pour
1
cup
brandy
mixture
into
roasting
pan.
Continue
roasting
15
to
20
minutes,
or
until
thermometer
inserted
in
hens
registers
175°F.
8)
Transfer
to
cutting
board;
let
stand
10
minutes.
Remove
rack
from
pan
and
pour
in
remaining
½
cup
brandy
mixture.
9)
Deglaze
pan
over
high
heat,
scraping
up
brown
bits.
Toss
in
herbs.
Transfer
liquid
to
saucepan
and
bring
to
boil
until
slightly
thickened,
5
minutes.
Season
with
salt
and
pepper.
Serves
8.
Kourtney
Kardashian:
Cornbread
Ingredients
•
2
eggs
1
1/4
cups
organic
yellow
cornmeal
(use
fine-
to
medium-grain)
•
3/4
cup
gluten-free
flour
•
1/4
cup
coconut
sugar
•
1
tsp
kosher
salt
•
2
tsp
baking
powder
•
1/2
tsp
baking
soda
•
1/3
cup
almond
milk
•
1
cup
vegan
buttermilk
(1
cup
coconut
milk,
1
tablespoon
lemon
juice)
•
8
tsp
vegan
butter
Directions
1)
Preheat
the
oven
to
425°F.
2)
Combine
cornmeal,
flour,
salt,
sugar,
baking
powder,
and
baking
soda.
3)
Whisk
in
almond
milk,
buttermilk,
eggs,
and
add
melted
butter.
4)
Use
coconut
oil
to
grease
a
9-inch
cast
iron
skillet
or
casserole
dish.
5)
Pour
batter
into
skillet
and
bake
for
about
25
minutes
until
toothpick
comes
out
clean.
Serves
6-8
