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.
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
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
- 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.
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
- 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.