Holiday for the Heroes

At Napa Valley's Bouchon Bistro, it's a Thanksgiving tradition to honor American veterans with an incomparable family meal. These 11 recipes, which first appeared in our November 2014 issue with the story Holiday for the Heroes, are among the dishes served at the restaurant every year.

Bouchon Roast Turkey
Bouchon Roast Turkey
At California's Bouchon Bistro, turkey is divided into pieces for cooking to maximize its flavor and texture. The drumsticks and breast soak in a tenderizing brine—honey, lemon, herbs, garlic, and lots of salt—before roasting, while thighs are deboned and stuffed with an herbed turkey mousse for roulades.Eilon Paz
Apple-Cranberry Relish
Apple-Cranberry Relish
Sautéed garlic and onion, plus a little bit of salt, add a savory note to this sweet-tart relish, which gets its body from the natural pectin in the poached, puréed cranberries. A twist on Thanksgiving’s traditional cranberry sauce, the recipe was given to us by Michael Sandoval, executive chef of Bouchon Bistro in Yountville, California. His staff prepares it as part of the restaurant's annual Thanksgiving meal for veterans and their families.Ingalls Photography
Haricots Verts Casserole
Haricots Verts Casserole
Sherry vinegar balances the richness in the cream sauce for this Thanksgiving staple, which is topped with crispy shallots.Eilon Paz
Spiced Honey-Glazed Spiral Ham
Spiced Honey-Glazed Spiral Ham
Although spiral-cut ham comes fully cooked, a low, slow roast will heat it through and caramelize its sticky, spiced glaze. At Thomas Keller's Bouchon Bistro, a ham is glazed with pan drippings, local honey, and fragrant cinnamon and clove for their annual Thanksgiving feast, which they serve to veterans and their families.Eilon Paz
Sweet Potato Purée
Sweet Potato Purée
The staff of Thomas Keller's Bouchon Bistro prepares this decadent version of sweet potato casserole each year as part of a Thanksgiving feast for veterans and their families. The potatoes are first baked in foil packets with allspice, butter, honey, and brown sugar. Then, infused with aromatic sweetness, they're puréed with creamy mascarpone cheese and topped with marshmallows.Eilon Paz
Braised Red Cabbage
Braised Red Cabbage
Adding a grated russet potato to this braise helps to temper the sour sweetness of the cabbage.Ingalls Photography
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. See the recipe for Macaroni au Gratin »Ingalls Photography
Ciabatta and Sausage Stuffing
Ciabatta and Sausage Stuffing
This rustic stuffing, laced with fresh herbs, aromatics, and sausage, is made with crusty Italian bread.Ingalls Photography
Pomme Purée
Pomme Puree
Passing cooked potatoes through the fine holes of a potato ricer ensures a silky consistency for this ultrarich side. Get the recipe for Pomme Purée »Ingalls Photography
Bouchon Apple Butter
Bouchon's Apple Butter
This concentrated apple butter makes a stellar apple pie, but is also a natural accompaniment to toast.André Baranowski
Bouchon's Apple Pie
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 »Eilon Paz