Mary Sue Milliken, chef at Border Grill in Los Angeles, travels each Thanksgiving to her mother-in-law’s Kansas home, where an army of family members helps her cook the fabled yearly feast. Recreate her favorite dishes with this menu, including a crisp-skinned roast turkey with celery-root stuffing, creamy mashed potatoes enriched with crème fraîche and butter, quick-pickled shallots sautéed with green beans, a warm and decadent chestnut compote, sweet pear and ginger pie with a hint of spice, and more.
- Border Grill Bloody Marys
- Roast Turkey with Celery-Root Stuffing and Giblet Gravy
- Roasted Onion and Chestnut Compote
- Sweet and Sour Red Cabbage
- Sautéed Green Beans with Pickled Shallots
- Cranberry-Walnut Relish
- Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds
- Crème Fraîche Mashed Potatoes
- Sweet Noodle Kugel
- Pear and Ginger Pie with Streusel Topping
- Tomato Pudding
More About This Menu
- Serve the bloody marys with a crudité platter during prep time the day of the big meal. A quail-egg garnish and chopped crispy bacon paired with celery salt on the rim of the glass make the drink a great combination cocktail and appetizer, while simple sliced veggies will rev appetites without weighing anyone down.
- Sweet-tart purple cabbage is a light accompaniment to other, richer side dishes, but is even better on a day-after-Thanksgiving sandwich on toasted bread with mayonnaise, turkey, and lettuce.
- You can prep a large portion of the meal the day before, placing casseroles in the fridge or freezer. On the day-of, make sure each dish has enough time to come to room temperature before going back in the oven for the most even reheating and browning.
- All of the recipes featured here first appeared in the article State of Grace from Issue #160.
- For a step-by-step guide to preparing this menu, see our illustrated game plan »