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

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

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

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

Ciabatta and Sausage Stuffing

Ciabatta and Sausage Stuffing
This rustic stuffing from Thomas Keller's Bouchon Bistro is made with crusty Italian bread and laced with fresh herbs, aromatics, and sausage.Ingalls Photography

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

pan of creamy macaroni and cheese with crunch breadcrumb topping
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.Ingalls Photography

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

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