Are you hard at work creating a Thanksgiving menu that's sure to wow your friends and family? Or maybe one of your appliances has inspired a creative streak and this is the year to bake, broil or braise something new? We love when the watercooler talk at Designer Appliances centers around discovering special recipes that soon become staples and family favorites.
We know it can be time consuming to learn how to use all of the different appliances in your home. So, who better to ask for recipe recommendations than the people who manufacture kitchen appliances and know them best?
This year, we reached out to our friends at five top appliance manufacturers (including the outdoor cooking favorite Big Green Egg) to join the discussion and they were more than happy to share their special Thanksgiving recipes.
After all, who knows the key to great entertaining and inspired recipe creation any better?
1) The Star of the Show - A Perfectly Roasted Turkey on a BBQ Grill from Big Green Egg
It should come as no surprise that the first recipe on our list is a turkey. This smoke roasted turkey recipe comes from our friends at Big Green Egg. If you have a Big Green Egg, you already know that you can expect flavorful and juicy smoked barbecue in every bite. The Big Green Egg is perfect for making your Thanksgiving turkey. You can even use smoking chips to add a hint of cherry, pecan, hickory, or apple to the meal. Here’s a step-by-step guide for making a perfectly smoke roasted turkey that will give you major bragging rights! And if you don't have a Big Green Egg (what are you waiting for??), be sure to pass this recipe along to your friends and family that do!
- 1 turkey, cleaned thoroughly
- poultry seasoning
- 1 whole onion cut in half
- 1 stalk celery
- 2 cups chicken broth, wine or water
How to Make It:
- Set the EGG up for indirect cooking with the convEGGtor at 325°F/163°C. Use a handful of pecan chips for a light, smoky flavor and to provide a deep brown color to the turkey.
- Spread the seasoning generously over the outside of the bird.
- Load the bird onto a Vertical Poultry Roaster or Rib and Roasting Rack, then place into a drip pan.
- Add the onion and celery to the drip pan. Fill the pan with chicken broth, wine, or water.
- Cook for 12 minutes per pound until the turkey has reached a safe minimum internal temperature of 165°F/74°C throughout the product. Reserve the drippings from the drip pan to make gravy.
2) Your New Favorite Side Dish - Sweet Corn Pudding from Wolf
Our next recipe comes courtesy of Wolf range corporate Chef Ann Marie Soohoo (who you may remember from our recent Wolf ovens video!). This warm, golden corn pudding is the perfect comfort food to keep you smiling - even when your great aunt starts a political debate at the dinner table.
- 4 cups fresh corn kernels
- Four large eggs
- 1 cup whipping cream
- ½-cup whole milk
- 6 tablespoons sugar
- ¼-cup butter at room temperature
- 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1-teaspoon sea salt flakes
How to Make It:
- Preheat the oven to 350 bake mode.
- Use a glass-baking dish – 8x8x2 or smaller and deeper works fine as well.
- Set one cup of corn aside.
- Blend all the ingredients in a food processor until almost smooth. Stir in the one cup reserved corn kernels.
- Pour the batter into the baking dish.
- Bake until the pudding is lightly golden on top and the center is just set, about 45-50 minutes.
- Cool 10 minutes and serve.
Pro Tip: This dish holds well in the Wolf warming drawer at 120 degrees for half an hour.
As a bonus, check out our Wolf M Series oven video, starring Chef Ann Marie! She taught us the ins and outs of cooking with the M Series oven and made a delicious roasted turkey and decadent chocolate chip Nutella cookies for dessert.
3) A Dish for Guests of All Ages - Three Cheese Mac and Cheese from Thermador
Few side dishes are as beloved as this family favorite, recommended by our friends at Thermador appliances. This creamy mac and cheese with a golden brown breadcrumb topping will please even the pickiest eaters at the table. Here is a step-by-step guide of how to make this popular side dish in a Thermador oven.
- 1 pound (455g) elbow or similar pasta, cooked
For the Cheese Sauce...
- 5 cups (1180ml) milk
- 1 medium onion, roughly sliced
- 2 bay leaves
- ¼ cup (56g) unsalted Butter
- 1/3 cup (42g) flour
- 2 teaspoons kosher or sea salt
fresh cracked black pepper
freshly grated nutmeg, to taste
- 8 oz (225g) aged cheddar, grated
- 8 oz (225g) parmigiano reggiano, grated
- 8 oz (225g) fresh goat cheese, pinched into 1” pieces
For the Topping...
- 3 tablespoons (42g) unsalted butter, melted
- 1 cup (110g) dried breadcrumbs
- 2 tablespoons Italian parsley, finely chopped
- Kosher or sea salt, to taste
- Fresh cracked black pepper, to taste
How to Make It:
- Preheat the thermador range or oven to 350 degrees F, Steam Convection Mode. Butter a 2 quart baking dish.
- Make the cheese sauce. Combine the milk, onions, and bay leaves in a saucepan and heat to a near simmer. Remove from heat and allow the flavors to infuse for 15-20 minutes.
- In another saucepan, melt the butter, then whisk in the flour. Cook on medium heat for another 2 minutes.
- Strain milk into the roux (butter/flour mixture), whisking until the roux is fully incorporated into the milk. Bring to a simmer over medium heat and cook for another 5 minutes or until the sauce thickens. Remove from heat.
- Season the sauce with the salt, black pepper, and nutmeg. Stir in the cheddar cheese and parmigiano reggiano until fully incorporated.
- Make the topping. Combine the melted butter, breadcrumbs, parsley, salt and pepper in a bowl and mix well.
- Place the cooked pasta in a large bowl. Stir in the cheese sauce until well distributed. Fold in the goat cheese until barely distributed (you want chunks of the goat cheese to remain unmelted).
- Pour the pasta into the prepared baking dish and spread the topping over the pasta.
- Bake for 30 minutes or until golden on top.
4) A Twist on a Classic Side - Brussels Sprouts with a Honey Ginger Soy Glaze from GE
Let’s face it, Brussels sprouts tend to get a bad rep. But when cooked correctly, they’re a delicious addition to your meal. One recipe we love is from GE ovens. Ally Phillips, “Great American Grandma,” presents the following:
- 3 cups Brussels sprouts, cleaned & sliced in halves lengthwise
- Cooking Spray (coconut oil or canola oil) or olive oil
- 1 teaspoon lemon pepper
- 1 tablespoon sesame seed oil
- 2 teaspoons garlic, minced
- 1 cup ruby red grapefruit juice
- 1/3 cup honey
- 2 tablespoons soy sauce
- 1 teaspoon ginger, freshly grated
- 1/4 teaspoon sea salt
- 1/4 teaspoon coarse ground pepper
How to Make it:
- Place the Brussels sprouts in a metal baking dish. Coat well with cooking spray or olive oil and toss with lemon pepper.
- Place Brussels sprouts in the oven and set oven to Precision Cooking, Roasted Vegetables (a timer will automatically be set – adjust time as needed to meet your preferences.) If your oven doesn’t have Precision Cooking modes, bake in a 400-degree oven for 30-40 minutes.
- Meanwhile, make the sauce. In a heavy medium sized sauce pan over medium heat, put the oil and garlic and sauté about 2-3 minutes.
- Add the juice, honey, soy sauce, ginger, salt and pepper. Bring to a simmer and let cook about 15 minutes, stirring occasionally. Sauce will thicken to the consistency of a 'runny' honey.
- Drizzle about a third to a half of the ruby red sauce on the roasted Brussels sprouts, toss and blend. The remaining sauce can be used for individual drizzling while eating.
5) The Perfect Finishing Touch - Sweet Potato Pie from Miele
Nothing says Thanksgiving quite like a traditional sweet potato pie. Miele Appliances' corporate chef Mary Moulds was generous enough to share her favorite recipe for the holiday favorite with us.
For the crust...
- 6 tablespoons butter
- 1 cup graham cracker crumbs
- 1 cup almond meal crumbs
- 1/4 cup sugar
For the Filling...
- 1/3 cup butter, softened
- 1/2 cup sugar
- 2 eggs, lightly beaten
- 3/4 cup evaporated milk
- 2-3 yams or sweet potatoes (1 lb. raw potatoes should yield approx. 2 cups cooked)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Whipped Cream:
- 1 cup heavy cream and 1/2 cup confectioners’ sugar
How to Make It:
- Peel yams/sweet potatoes and cut into large pieces. Steam until tender in the Steam or Combi-steam oven.
(Operating Mode / Steam Cooking / 30 minutes / 212°F / 100% moisture.)
- Meanwhile, prepare the crust. Preheat oven on Convection Bake 350°F.
- In the bowl of a food processor, process graham crackers until they are fine. In a large bowl, combine with almond meal, sugar and pour melted butter over top. Press into the bottom of a 9” spring form pan and press down firmly with the bottom of a glass. Bake on Convection bake at 350°F for 10-15 minutes. Set aside to cool slightly.
- Remove yams from the steam oven and beat with a hand mixer until tender and there are no lumps.
- In a large bowl, cream butter and sugar. Add eggs; mix well. Add evaporated milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into pie shell. Using the Combi-Steam Oven metal rack, slide the pie onto shelf level 2 and program the oven.
(Operating Modes / Combination Mode / Convection Bake / Set the Duration/ 350°F /45 minutes / 100% moisture.)
- When finished, move to refrigerator to cool and prepare whipped cream topping.
In a large bowl, whip heavy cream with confectioners’ sugar until stiff peaks form. Top pie with whipped cream as desired.
P.S. - You may remember Chef Mary from our Miele Steam oven video! If you have a steam oven at home, make sure to check it out for more inspiration for your menu.
Whether you’re hosting Thanksgiving dinner or simply bringing a dish to someone else’s table, these recipes are sure to keep everyone talking. Make sure to follow us on Instagram and visit our blog for more fun and creative holiday ideas.
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