Thomas Keller’s Thanksgiving Feast
Every year, Thomas Keller serves a Thanksgiving meal at his Napa Valley restaurant Bouchon Bistro for the veterans in the community. Keller gives thanks to the veterans and their families with a meal of elegantly prepared, classic American Thanksgiving recipes. From a green bean casserole enriched with heavy cream and earthy mushrooms to a sweet-savory apple-cranberry relish, this is a meal of deep gratitude. For more about Bouchon Bistro's Thanksgiving feast, read Thomas Keller's story Holiday for the Heroes.
Bouchon Roast Turkey
Haricots Verts Casserole
Sherry vinegar balances the richness in the cream sauce for this Thanksgiving staple, which is topped with crispy shallots. Get the recipe for Haricots Verts Casserole »
Sweet Potato Purée
Braised Red Cabbage
Adding a grated russet potato to this braise helps to temper the sour sweetness of the cabbage. Get the recipe for Braised Red Cabbage »
Macaroni au Gratin
The foundation of this creamy casserole is a classic mornay sauce, a béchamel sauce to which cheese has been added—in this case, comté, a French cheese with a complex, nutty flavor that melts beautifully. With lots of freshly grated nutmeg to season it and a golden, crunchy breadcrumb topping, it’s a luscious, satisfying side dish for the Thanksgiving table. The dish comes from Thomas Keller’s Bouchon Bistro, in the Napa Valley, where the staff makes it as part of their annual Thanksgiving dinner for veterans and their families.
Bouchon's Apple Pie
Classic apple pie gets an upgrade at Las Vegas’ Bouchon Bakery, where pastry chef Scott Wheatfill tops a flaky sweet crust with housemade apple butter and almond cream. The result is a delicate, refined tart with a creamy interior and a concentrated spicy flavor. Get the recipe for Bouchon’s Apple Pie »
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