Recipe ideas for your Thanksgiving dinner


by KING 5 News

Posted on November 22, 2012 at 8:56 AM

Still trying to decide what to cook for your Thanksgiving dinner? KING 5's Christie Johnson is with food writer Heather Christo in Seattle, talking about how to cook your turkey and what sides to serve.

Check out the recipes below or visit Heather Christo's blog for more ideas.

Butter and Herb Turkey

1 stick softened butter
1 tbsp fresh herbs (thyme, rosemary, and sage)
Zest of one lemon

Mix together and put mixture under the skin of the turkey. Place sage leaves under the skin of the turkey and a bouquet of rosemary, sage and thyme and a whole lemon in the cavity of the turkey. Place one-quartered onion and a turkey neck in the bottom of the roaster.

1 cup white wine
1 stick butter, melted
1 tbsp fresh herbs (thyme, rosemary, and sage)
Pour over the top of the turkey and use to baste throughout the cooking process.

Cranberry Chutney (makes 1 ½ cups)
2 tablespoons butter
1 red onion, minced
12 ounces fresh cranberries
½ cup red wine
1 cup water
1 whole star anise
¼ teaspoon cinnamon
1/3 cup sugar
2 Tbs red wine vinegar
Kosher salt to taste

In a medium sauce pan over medium heat, melt the butter. Add the red onion and sweat 5 minutes.
Add the cranberries and stir to coat, cooking for about 2 minutes.
Add the red wine and let the wine pick up any browning bits on the bottom of the pan. Add the star anise and the cinnamon as well as the water, reduce the heat to low and put a lid on the pan.
Cook for 20 minutes, and then remove the lid.
Add the sugar and the red wine vinegar and cook for 10 minutes over medium heat until much of the liquid has cooked off and the chutney has thickened up. Season to taste with Kosher salt and serve hot or chilled.

Cranberry Mustard

1 jar grainy mustard
1 bag fresh cranberries
1 clove garlic
fresh thyme
Combine in the food processor and serve.

Cranberry Pico de Gallo

1/2 bag of cranberries, quartered
1/4 cup cherry tomatoes, quartered
1/2 white onion, minced
1 jalapeno, minced
1/2 lime, squeezed
2 tbsp fresh cilantro, minced

Combine and serve

Brussel Sprouts with bacon, red onion, and avocado

Sautee 5 strips of bacon, remove from pan
Sautee 1 red onion in bacon drippings, remove from pan
Sautee 1lb of brussel sprouts
Combine all ingredients and add one chopped avocado
Drizzle with vinaigrette (olive oil, balsamic vinegar, and lemon juice)

Brussel Sprouts Salad with Pomegranate seeds

1 lb raw brussel sprouts thinly sliced
8oz Goat cheese, cut into thick slices

Dip each slice of goat cheese in flour, and egg, and then in Panko bread crumbs
Sautee in olive oil until browned
Place on top of brussel sprouts
Dress salad and top with pomegranate seeds

1 shallot, sliced
1 tsp grainy mustard
2 tbsp olive oil
2 tbsp red wine vinegar
Kosher salt and black pepper


Pasta with Brussels Sprouts Pesto (serves 4)
1 lb spaghetti
2 cups Brussels Sprouts, halved
4 cloves garlic, peeled
¼ cup olive oil
¼ cup almonds, peeled and slivered
1 lemon
Kosher salt to taste (I used about 1 tsp)
3 Tbs finely grated Parmesan plus more for garnish

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