Nigella's Thanksgiving Recipes

Panettone Stuffing Squares

I have written a recipe for panettone stuffing before: the sweet seasonal fruit bread was cubed, toasted and mixed with Italian sausage; this is very different, not least because I see it not as an ac…

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Gingerbread Stuffing

Sometimes, it makes sense to use one’s obsessions to advantage. I know that most people don’t have trivial light-bulb moments when the notion pops into an already food-filled head to make a stuffing i…

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Maple-Roast Parsnips

I’ve always roasted honeyed parsnips alongside a turkey but as a marker of the culinary special relationship celebrated at Christmas, I’ve remodelled slightly, adding intensity of sweetness to the alr…

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Turkey and Glass Noodle Salad

I love recipes using up leftovers, and this is a particular favourite because it suddenly goes off on another tangent, so to speak. The zingy South-East Asian flavours certainly give new life to the o…

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Turkey Breast Stuffed With Italian Sausage and Marsala-Steeped Cranberries

I know it might sound a bit of a faff, but take it from me that stuffing a whole double breast joint is very much easier than stuffing and rolling a single breast joint, as is more commonly found in s…

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Redder Than Red Cranberry Sauce

When I was a child, I don’t think fresh cranberries were ever seen in England. For me, cranberry sauce came out of a jar — and my mother was the sort of person who made her own mayonnaise. Actually, I…

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Sweet Potatoes With Marshmallows

The American tradition of cooking sweet potatoes with marshmallows is a bit of a leap for the European reader. But it always pays to keep an open mind. I find myself strangely compelled by the lusciou…

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Spiced and Superjuicy Roast Turkey

For me the only turkey is a brined one. Not only does it tenderize and add subtle spiciness, but it makes carving the turkey incredibly much easier. You have only to try this method to be utterly conv…

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Allspice Gravy

Generally speaking, the best gravies are made by deglazing a joint’s cooking juices in the roasting tin, but, with a brined bird, the liquid it gives off is just too salty; you can’t use more than 2–3…

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Creamy Potato Gratin

My not entirely orthodox way of turning out this otherwise classic dish of cream-softened potatoes has a lot going for it.

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Aaah! I simply loved it. I tried it and it came out to be a huge success..Kudos!

By saboohie

Roast Stuffed Pumpkin With Gingery Tomato Sauce

There is something so magnificent about a whole pumpkin stuffed with jewelled rice, that it doesn’t really need too many side dishes to detract: its starchy interior means you can forgo potatoes or th…

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Butternut Squash With Pecans and Blue Cheese

Although this started off as a Christmas-time recipe, I have found that I cook it pretty much year round: the sweet squash is tangily countered by the blue cheese and the nuts bring gorgeous crunch, t…

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Red Seasonal Salad

For someone who’s never been to Vietnam, I am piling up quite a few recipes which are Vietnamese in inspiration if not origin. This is a festively toned take on what is sometimes referred to as ‘Vietn…

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Devilled Eggs

I cannot begin to tell you how good these are. There’s not much that can get me squeezing a fancy-nozzled icing bag, but I can’t get enough of these — and nor can those I make them for. Yes, they are…

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Green Bean and Lemon Casserole

Strictly speaking, I don't think of this as a casserole, but I know that this is the traditional nomenclature; and, besides, I do sometimes serve the beans in one so it seems silly to quibble.

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Make-Ahead Mash

No one is doubting the glory of mashed potatoes, and while they are not difficult to make, they can be quite a faff in large quantities at the last minute. This is the answer: a tangy, subtly cheesy m…

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Soft White Dinner Rolls

These are astonishingly relaxing and gratifying to make. Children absolutely adore making them, although the results often don't turn out to be bread rolls, but rather floury lumps and shapes covered…

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Mexican Chicken or Turkey Salad With Tomato and Black Bean Salsa

This is the perfect recipe for using leftover chicken or turkey at any time. A jicama is sometimes known as a Mexican potato, though that's a bit misleading since you can eat it raw. It looks like a t…

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Parmesan Shortbreads

This is an Italian-inspired recipe that comes to me from Australia via Brazil. To explain: a Brazilian friend, and the best cook I know, Helio Fenerich made it for me, and I had to keep (rudely) askin…

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Spiced Peaches

I've used bottled peaches, I've used canned peaches, and it honestly doesn't matter which, but I'm afraid you have to resist the healthier peaches canned in fruit juice rather than syrup. If you can f…

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Pumpkin Cheesecake

The pumpkin component here may come out of a can, but I don’t see that’s anything to be apologetic about. By all means, make your own purée if you prefer (making absolutely sure it is as drained as dr…

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I made this for a dinner party recently, and it was an absolute hit! When I first read the recipe, I wondered if I should add spices to make it more like a traditional pumpkin pie. I decided to follow Nigella's recipe to the letter, and I am so glad I did! The balance of flavors is perfect. The pumpkin is subtle and shines just enough. It is so much better than a standard pie filling! Definitely adding this to the Thanksgiving table!!

By joshv41680

Pecan-Plus Pie

This is somewhat of an Anglo-American enterprise. I have taken a pecan pie, and added other nuts, simply because for me, the English festive season means bowls of mixed nuts and the memory of my grand…

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Chocolate Salame

I’ve encountered quite a few versions of chocolate salame in Italy — coming to the conclusion that it’s really an Italian version of our chocolate refrigerator cake — and although I am not normally a…

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Girdlebuster Pie

I confess: it was the title that lured me. Tell me you don’t feel the same. I came across this in a recipe by Elinor Klivans, whom I often turn to for chocolatey solace, in her The Essential Chocolate…

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I made this and I busted my girdle.

By kimcooksforyou

Holiday Hot Cake With Eggnog Cream

A warming, welcoming pud full of seasonal spice that can be thrown together in a matter of minutes. Truly a pudding to give thanks for. As for the eggnog cream, by all means add a grating of nutmeg if…

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Devil's Food Cake

Forget the name, this cake is heavenly. The crumb is tender, the filling and frosting luscious. When I made it one Friday, I expected my children, resident food critics much in the mould of the Grim e…

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Ice Cream With Cranberry Syrup

Cool, satiny ice cream with a cranberry syrup so jewel-bright and shiny it could be made of molten lip gloss. My great aunt used to make an ice cream studded with raisins and candied peel that she cal…

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Cider and 5-Spice Bundt Cake

Most of the time I refer to this as my Cider and 5-Spice Gingerbread, but I changed the name out of concern for those who expect a little more gingeriness from their gingerbead (although anyone is fre…

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Eggnog Cream

The traditional sauce for Christmas pudding is a "hard sauce", that's to say brandy butter but I can't help feeling that this corner-cutting Eggnogg Cream, devised for my Express festivities last year…

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Gleaming Maple Cheesecake

This is an exquisite cheesecake, tangy and delicate, with the pronounced smokiness and subdued sweetness of the maple syrup. It has a fabulously light, smooth and voluptuous texture, and two things he…

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Honey Pie

This is adapted from the Salty Honey Pie from the Four and Twenty Blackbirds Pie Book. I haven’t fiddled much with the ur-version — why mess with perfection? — but mine does have an easier-to-make, no…

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Lemon Tendercake with Blueberry Compote

This cake has a miraculous texture — almost like a super-aerated fluffy pancake — and a delicate flavour; it is scented with lemon rather than tingling with it. And even though there is coconut milk i…

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This cake is an absolute delight! It’s light, fresh and a doddle to make! Will definitely make again for the family.

By dinnerdonna

My Brandy Alexander Pie

This dessert has mixed parentage: I put a recipe for a Brandy Alexander cocktail into the Cookbook Corner section of the old website and almost immediately was tweeted about the wonderful creation tha…

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No-Churn Brandied Pumpkin Ice Cream

The genesis of this particular recipe is the Pumpkin Bundt Cake or, rather, the fact that having made it, I had a small amount of pumpkin purée left over. I paired it with half a tin of condensed milk…

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Pumpkin Bundt Cake

It’s no secret that I love a bundt cake: it just looks instantly celebratory. Plus, once you have the tin (and if you don't, you can bake this cake in a 20cm/8 inch square tin) you do want to get good…

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