Season 6, Episode 13

Country Thanksgiving

It's an American Thanksgiving tradition, country style. With recipes for Whole Roasted Turkey with Citrus Rosemary Salt, Roasted Winter Squash, and Autumn Panzanella

1 Day Before Party

  • Peel and dice butternut squash and chop herbs for Roasted Butternut Squash.

  • Blend and simmer brown butter sauce and toss with squash. Roast squash.

  • Blend Citrus Rosemary Salt for Roasted Turkey. Store in a container overnight.

  • Remove roasted squash from oven and and puree it. Cool, cover and refrigerate overnight.

  • Dice bread, toss with brown butter and cheese and bake croutons for Autumn Panzanella Salad. Cool, cover and store overnight.

3 Hours Before Party:

  • Season turkeys with olive oil and reserved Citrus Rosemary Salt. Roast turkeys. When finished, pull from oven and allow to rest before carving.

  • Sauté onions and vinegar and puree for dressing for Autumn Panzanella Salad.

  • Sauté mushrooms and thyme and add to Autumn Panzanella Salad.

  • Reheat prepared Roasted Butternut Squash.

  • Blend flour, butter and stock for gravy. Simmer a few minutes and serve warm with turkeys.

  • Assemble and dress Autumn Panzanella Salad.

At the Party:

  • Carve and serve turkeys with gravy.

  • Serve Autumn Panzanella Salad and Roasted Butternut Squash.

Eat and Enjoy!

Wine Recommendation
2001 Trefethen Cabernet, Napa Valley
2001 Adler Fels Gewurztraminer, Russian River Valley


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Recipes From This Episode

Autumn Panzanella

Roasted Winter Squash

Whole Roasted Turkey with Citrus Rosemary Salt

Previous Episode

Salad For Dinner

Next Episode

Around the World Wine Party


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