Iconic Silver Palate Thanksgiving Recipes from Julee Rosso
There is only one reason not to use these Thanksgiving recipes. It’s because you can let us cook it for you! Visit us at Wickwood Inn, our Saugatuck, Michigan bed and breakfast and let us feed you.
“One day spent with someone you love can change everything.”
~ Bob Dylan
Thanksgiving is a purely American holiday where thanks can be given for, among other things, the abundance of food in this land. To us, Thanksgiving tradition means a turkey and a dazzling array of seasonal trimmings—truly a harvest celebration.
Today, we gift you iconic Thanksgiving recipes from Wickwood owner and Silver Palate Cookbook author, Julee Rosso. Perfect if you’re in charge of cooking the Thanksgiving feast.
Or, leave the planning and preparation to us! Reserve your celebratory getaway today. This is a special time of year at Wickwood Inn and throughout Saugatuck. For Thanksgiving, you can begin your day with our signature amenity, our Farm to Table Brunch, and enjoy a very special Sips & Small Plates and Champagne in the evening. If you crave the traditional turkey dinner, we’ll reserve your table at one of our award winning area restaurants.
Corn Bread Sausage Stuffing With Apples
This agreeably all-American Corn Bread Sausage Stuffing recipe is good with any poultry.
Enough stuffing for a 20-pound turkey, 12 to 14 portions
12 tablespoons (1 1/2 sticks) unsalted butter
2 1/2 cups finely chopped yellow onions
3 tart apples (Jonathan and Winesap are good), cored and chunked; do not peel
1 pound lightly seasoned bulk sausage (breakfast sausage with sage is best)
3 cups coarsely crumbled corn bread (preferably homemade)
3 cups coarsely crumbled whole-wheat bread
3 cups coarsely crumbled white bread (French or homemade preferred)
2 teaspoons dried thyme
1 teaspoon dried sage
Salt and freshly ground black pepper, to taste
1/2 cup chopped fresh Italian (flat-leaf) parsley
1 1/2 cups shelled pecan halves
- Preheat the oven to 325 degrees F.
- Melt half of the butter in a skillet over medium heat. Add the chopped onions and cook, partially covered, until tender and lightly colored, about 25 minutes. Transfer the onions and butter to a large mixing bowl.
- Melt the remaining butter in the same skillet. Add the apple chunks and cook over high heat until lightly colored but not mushy. Transfer the apples and butter to the mixing bowl.
- Crumble the sausage into the skillet and cook over medium heat, stirring, until lightly browned. With a slotted spoon, transfer the sausage to the mixing bowl and reserve the rendered fat.
- Add the remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not used promptly.
- If you do not wish actually to stuff the bird, spoon it into a casserole. Cover the casserole and set into a large pan. Pour hot water around the casserole to come halfway up the sides. Bake for 30 to 45 minutes, basting occasionally with the cooking juices from the bird or with the reserved sausage fat if necessary.
Thanksgiving Day Mashed Potatoes
The combination of butter, cream chesse, and sour cream make this Thanksgiving Mashed Potato recipe super rich and a special treat for the holidays. We guarantee they’ll become a welcome addition to your family’s traditional meal.
Makes: 8 portions
9 large baking potatoes, peeled and diced
4 tablespoons (1/2 stick) unsalted butter, room temperature
12 ounces cream cheese, room temperature
3/4 cup sour cream
1/2 teaspoon nutmeg
Salt and coarsely ground black pepper, to taste
- Place the diced potatoes in a large saucepan and add water to cover. Heat to boiling. Reduce heat and simmer over medium heat until tender. Drain.
- Place the potatoes in a mixer bowl. Cut the butter and cream cheese into small pieces and add to the potatoes. Beat with an electric mixer until light and fluffy. Beat in the sour cream. Season with the nutmeg and salt and pepper to taste.
- Serve immediately or reheat in a butter casserole at 300 degrees F for 20 minutes, if you want to prepare them in advance.
Cranberry & Cherry Chutney
Try this chutney spiced with fresh ginger and red pepper. This Cherry and Cranberry Chutney recipe is a great alternative to cranberry sauce for your Thanksgiving feast. Also, delicious with cheeses and a wonderful way to spiff up leftovers!
Makes: 2 cups
1 cup fresh cranberries
1 cup pitted dried cherries
1 cup walnuts
1 1/4 cups sugar
3/4 cup white vinegar
1/4 cup finely chopped celery
1/4 cup minced fresh ginger
6 tablespoons apple juice
3 tablespoons fresh lemon juice
1/2 teaspoon crushed dried red pepper flakes
- Combine all the ingredients in a microwave-safe 2-quart casserole and stir well.
- Cook, uncovered, at full power for 6 minutes. Stir, making sure the sugar has dissolved, and return to the microwave. Cook another 8 minutes.
- Allow the chutney to cool completely to room temperature. It will thicken as it cools. Then cover tightly and refrigerate. It will keep for 1 week in the refrigerator.
Maple Balsamic Brussels Sprouts
A favorite of guests at Wickwood Inn … even for people who profess they do NOT like Brussels Sprouts! Our Maple Balsamic Brussels Sprouts recipe is surprisingly addictive and definitely delicious.
Makes: 4 portions
1 pound Brussels Sprouts
1-2 tablespoons olive oil
Freshly ground black pepper
2 tablespoons Maple Syrup
2 tablespoons Balsamic Vinegar
- Preheat the oven to 400°F. Trim the Sprouts of their base and any wilted/damaged leaves. Halve the smaller, quarter the larger. Place in a baking pan and toss lightly with olive oil. Season with pepper. Roast for 30-50 minutes until tender when pierced with a fork (length of time depends on how dense the Sprouts are).
- Meanwhile, simply mix the syrup and vinegar together in a small bowl. When the Sprouts are tender, coat them with one tablespoon of the liquid at a time. You’ll want to coat them, not drown them. Season again with pepper and salt and serve immediately either with toothpicks for Hors d’oeuvres, or as a side dish.
Autumn Apple And Walnut Salad
This crisp salad is rich with the special taste of sherry vinegar.
Makes: 4-6 portions
2 Granny Smith apples, chilled
2 Red Delicious apples, chilled
1/2 cup sherry vinegar, or more if needed
1 cup chopped celery
3 scallions (green onions), well rinsed and cut diagonally into 1/2-inch pieces
1/2 cup shelled walnut halves
4 to 5 tablespoons walnut oil
Salt and freshly ground black pepper, to taste
- Wash the apples and dry them well. Core and chop, but do not peel them, and toss them in a bowl with the sherry vinegar.
- Add the celery, scallions, and walnut halves, and drizzle with 4 tablespoons of the walnut oil. Toss again.
- Taste and correct the seasoning, adding more vinegar and up to 1 tablespoon more oil as necessary, and serve immediately