Williams-Sonoma Collection: Thanksgiving

Front Cover
Chuck Williams
Simon and Schuster, Nov 1, 2001 - Cooking - 120 pages
5 Reviews
No other holiday captures the spirit of home cooking the way Thanksgiving does. From the perfect roast turkey with wild rice and chestnut stuffing to a rich, old-fashioned pumpkin pie, good food shared with family and friends is what makes this day so special.
Williams-Sonoma Collection Thanksgiving offers easy-to-follow recipes you will want to include in your own holiday menu year after year. In these pages, you'll find inspiring first courses and a tempting variety of side dishes and desserts as well as some new ideas for the main course. This vividly photographed, full-color recipe collection will become an essential addition to your kitchen bookshelf.
"Whether it's your first time preparing a Thanksgiving meal or your twentieth, I hope these recipes make your feast enjoyable."
  

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Review: Williams-Sonoma Collection: Thanksgiving

User Review  - Brenda Cregor - Goodreads

Who needs to slave away for hours making a Thanksgiving feast, when the photographs in this delicious cookbook are enough to fatten your soul and inspire your gastronomic dreams!!!? Hallelujah! Read full review

Review: Williams-Sonoma Collection: Thanksgiving

User Review  - Janet - Goodreads

Since I was making my first turkey this year, I needed guidance. Found advice along with some good recipes for Popovers, Golden Mashed Potatoes with Leeks & Sour Cream, and Steamed Cranberry Pudding. Didn't particularly like the Cranberry Sauce made with Apple Cider & Cinammon. Read full review

Contents

CONTENTS 1 Introduction
6
STARTERS SALADS AND SOUPS IO Curried Nuts and Raisins
9
Spicy ThreeCheese Spread
13
Crudités with HoneyMustard
14
l7 Mushrooms Stuffed with Crab and Almonds 18 Butternut Squash Soup
18
Sherried Shrimp Bisque
21
Watercress Endive and Pear Salad
22
Mixed Greens with BaconWrapped Figs
25
Green Beans with Pecans
67
Brussels Sprouts in White Cheddar Sauce
68
Braised Chestnuts with Madeira Cream Sauce
71
Broccoli with a Crunchy Crumb Topping
72
Cranberry Sauce with Cider and Cinnamon
75
Cranberry Relish with Ginger
76
Caramelized Red Onion Relish
79
POTATOES ON THE SIDE
81

THE MAIN COURSE
27
Classic Roast Turkey with Giblet Gravy
28
Roast Turkey with Citrus Pan Gravy
32
Brined Turkey Breast with LemonParsley Gravy
36
HickorySmoked Turkey with HorseradishApple Sauce
40
Baked Ham with HoneyBrandy Glaze
43
DRESSINGS STUFFINGS AND BREADS
45
Bread Dressing with Celery
46
Wild Rice and Chestnut Dressing
49
Sourdough Dressing with Sausage and Prunes
50
Corn Bread Dressing with Oysters and
53
S4 Popovers
54
PoppySeed Cloverleaf Rolls
57
Sweet Potato Biscuits
58
Buttermilk Corn Bread
61
VEGETABLES AND RELISHES
63
MapleGlazed Carrots
64
Classic Mashed Potatoes
82
Golden Mashed Potatoes with Leeks and Sour Cream
85
Red Potatoes with Bacon
86
Candied Yams
89
TwoPotato Gratin with Cheese
90
DESSERTS
93
Creamy Pumpkin
94
Pecan
97
LatticeTopped Apple
98
GingerPear Torte
101
DriedFruit Compote with Bourbon and Creme Anglaise
102
Steamed Cranberry Pudding
105
RumBrandy Ice Cream
106
THANKSGIVING BASICS
109
Glossary
120
Index
125
Copyright

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About the author (2001)

Michael McLaughlin was the author or coauthor of more than 25 books during his long career, including The Southwestern Grill, Great Books for Cooks, the widely acclaimed Silver Palate Cookbook, and Williams-Sonoma Essentials of Grilling. He was also a regular contributor to such publications as Bon Appétit and Food & Wine and worked as a book-buying consultant, recipe developer, and product spokesman for a variety of clients. McLaughlin died in 2002.

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