Thanksgiving Recipes From Top Chefs & Restaurants

Here are three FREE Thanksgiving recipes to ad to your collection, and may even to your holiday table. 

Pumpkin Lasagna is from a top NYC restaurant, Butternut Squash Farotto is  from a top NYC event caterer, and Cheddar Bay Biscuit Stuffing is from a national restaurant chain.

Let’s start with the stuffing.

Red Lobster® is serving up a warm – and delightfully cheesy – twist on traditional Thanksgiving stuffing with the release of its at-home Cheddar Bay Biscuit® Stuffing recipe sure to keep biscuit (and stuffing) fans feeling extra thankful.

Pumpkin Lasagna

From the David Burke Tavern Thanksgiving Dine-In Menu

This is one of the top chef-driven restaurants in NYC.

Recipe is for one serving each; repeat for each additional person  

Ingredients

1           Sugar Pumpkin 
1          Cup     Ricotta 
1          tbsp     Sage, chopped 
1          tbsp     Garlic, minced  
6          4-inch Round pasta sheets 
¼         Cup     Pecorino, grated  
Salt & Pepper to taste

Method

• Pre-heat oven to 350 degrees.
• Cut top off pumpkin and scoop-out seeds.
• In a small bowl mix  together ricotta, ,sage, garlic, ,salt and pepper.  
• Layer cheese mix and pasta until pumpkin is full. Cover with grated pecorino 
• Bake  for 30 minutes 

Great Performances Butternut Squash Farrotto, Braised Radicchio, Spiced Pumpkin Seeds

This is one of the top event caterers in NYC.

Serves Four

Ingredients

2 cups                                       Butternut Squash, peeled and cubed, Plus 12 slices (disks), approx. ¼” thick
1 cup                                          Farro
1 cup                                          Onion, roughly chopped
2 cloves                                     Garlic, roughly chopped
2 sprigs                                     Thyme
2 sprigs                                     Sage
1/3 cup, approx.                       Olive oil
1/4 cup                                      White wine
3 cups                                       Vegetable stock, warmed to a simmer
1 cup                                          Radicchio, halved and thinly sliced
1/3 cup                                       Parmesan, grated
½ cup                                         Pumpkin seeds
1 tsp                                           Allspice
Salt and pepper to taste

Method

• Pre-heat oven to 350.
• Line sheet tray with parchment or aluminum foil.
• Place sliced squash on sheet tray and toss in just enough olive oil to coat.
• Season with salt and pepper, sprigs of fresh thyme and sage.
• Bake until squash is cooked through and slightly caramelized around the edges. Remove from oven and set aside.

Line a separate sheet tray with parchment or aluminum foil.

• Place pumpkin seeds on tray and toss in 1 tbs. olive oil, allspice and salt and pepper to taste.
• Bake approximately 10 minutes, or until crisp and very lightly browned.
• Remove and set aside.

Add 3 tbs. olive oil to a large heavy bottomed saucepan over medium heat.

• Add onion, cubed squash and garlic and cook stirring until onion is translucent.
• Add farro and cook stirring until farro is very lightly toasted. Add white wine and cook stirring until wine is mostly evaporated.
• Add 1 cup warm vegetable stock and cook stirring occasionally over low flame.
• Continue to add vegetable stock, a little at a time, cooking the farro until al dente and the stock is absorbed.
• Amount of stock needed may vary with the pot you use and the strength of the flame.
• Once farro is cooked through, fold in finely sliced radicchio and cook just until wilted.
• Turn off flame and fold in grated parmesan. It is best not to cook farro further once parmesan has been added.
• Season with salt and pepper to taste.
• Transfer to warm serving plates or platter and garnish with slices of roasted butternut squash.

Sprinkle toasted pumpkin seeds over the top and serve.