Thanksgiving at Bobby's Recipes

Dress up your Thanksgiving feast this year with the help of the showstopping recipes featured on Thanksgiving at Bobby's.

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Photo By: Teri Lyn Fisher

Cook Thanksgiving Like an All-Star

From a crowd-pleasing turkey to rich, creamy mashed potatoes and next-level vegetable sides, stick with these recipes from Thanksgiving at Bobby's to turn out your best feast yet.

Katie Lee's Deviled Eggs

Ideal for a pre-feast snack that won't fill up your guests, Katie's classic deviled eggs feature a creamy filling of egg yolk and mayonnaise, plus a dollop of yellow mustard for subtle tang.

Get the Recipe: Katie's Deviled Eggs

Roast Turkey with Mustard Maple Glaze

With a golden, crispy skin on the outside and juicy, succulent meat inside, Bobby Flay's showstopping turkey boasts the Iron Chef's signature bold flavors. He recommends basting the turkey only after it's already begun to roast; this will help to prevent the sugars in the maple-laced glaze from burning.

Get the Recipe: Roast Turkey with Mustard Maple Glaze

Mashed Potatoes with Buttermilk, Black Pepper and Green Onions

Made with only a handful of ingredients, Bobby's easy-to-prepare mashed potatoes can be prepared ahead of the feast and kept warm over a pot of simmering water. If you don't have a food mill to turn out super-smooth spuds, Bobby says it's A-OK to use an everyday potato masher.

Get the Recipe: Mashed Potatoes with Buttermilk, Black Pepper and Green Onion

Sunny Anderson's Sage and Pecan Sweet Potato Casserole

While most sweet potato casseroles boast a layer of marshmallows on top, Sunny’s dish has the gooey-good ingredients folded directly into the creamy potato filling. She tops the casserole with a buttery pecan streusel before baking.

Get the Recipe: Sunny's Sage and Pecan Sweet Potato Casserole

Roasted Carrots, Spanish Spices, Yogurt Sauce, Harissa

Ready to eat in only 25 minutes, Bobby's charred carrots are finished with a lemony yogurt-mint sauce, plus juicy pomegranate seeds and a drizzle of tangy vinaigrette for a welcome contrast in creamy, crunchy textures.

Get the Recipe: Roasted Carrots, Spanish Spices, Yogurt Sauce, Harissa

Cornbread Stuffing with Herb Butter

The secret to making Katie's decadent stuffing is sauteing the onions and celery in a homemade three-herb butter, which infuses the dish with richness. Follow Katie's lead and start with ready-to-go cornbread so the prep process is a cinch.

Get the Recipe: Cornbread Stuffing with Herb Butter

Broiled Cauliflower Steaks with Parsley and Lemon

After marinating her cauliflower in creamy coconut milk, Alex Guarnaschelli bakes then broils the vegetable until its edges become crisp. She completes the side with a duo of finishes: a tangy mustard vinaigrette and a garlicky mixture of chopped parsley and citrus.

Get the Recipe: Broiled Cauliflower Steaks with Parsley and Lemon

Sherla's Southern Greens

Inspired by his mother-in-law's dish, Michael Symon makes his sauteed greens with a combination of collards and kale. He builds layer upon layer of flavor by starting with smoked turkey wings instead of a base of pork, and he simmers the greens with a jalapeno and a splash of vinegar.

Get the Recipe: Sherla's Southern Greens

Sunny's Cranberry, Apple and Fig Streusel Tart

Save time in the kitchen by starting with premade pie crusts, then top the tart with the sweetened, spiced fruit and finish with a buttery, almond-studded topping. For over-the-top indulgence, serve fluffy bourbon-spiked whipped cream on the side.

Get the Recipe: Sunny's Cranberry, Apple and Fig Streusel Tart

Indian Pudding

Made with a mixture of cornmeal, molasses and a trio of fragrant spices, then dotted with chewy raisins, Alex's impressive dessert is best topped with tender, ginger-laced apples and accompanied by cool vanilla ice cream.

Get the Recipe: Indian Pudding

Chocolate Pumpkin Pie

Consider Michael's indulgent dessert a next-level twist on the traditional pumpkin pie. He tops a buttery crust with a pumpkin puree filling made extra rich with the help of semisweet and bittersweet chocolates.

Get the Recipe: Chocolate Pumpkin Pie

Holiday Sangria

No longer just for summertime cookouts, sangria becomes an autumn sipper when combined with fragrant cinnamon sticks and seasonal fresh cranberries. It's best to make the sangria at least four hours before serving, so the drink can chill in the refrigerator and the flavors have a chance to marry.

Get the Recipe: Holiday Sangria