Thanksgiving Recipes from Three Food Network Stars

(Serves 8-10)1 pkg. (9 oz.) dried mission figs, trimmed3 cups hot water¼ cup honey2 tbsp fresh lemon juice3 tbsp olive oil½ lb. sweet Italian sausage, casing removed and crumbled2 onions, chopped1 tsp chopped rosemary4 large store-bought cornbread muffins, crumbled (about 5 cups)½ cup chicken broth1 egg, lightly beatenSalt and pepper1 turkey (13-15 lb.)8 tbsp (1 stick) unsalted butter, softened½ cup balsamic vinegar8 tbsp (1 stick) cold unsalted butter, cut into small pieces
1 In medium bowl combine figs, hot water, honey and lemon juice. Cover tightly with plastic wrap; set aside for 1 hour. 2 Position oven rack in lowest third of oven. Heat oven to 400°F. 3 Meanwhile heat olive oil in large skillet over medium-high heat. Saute sausage, onions and rosemary until sausage is cooked through and onion is tender, about 6-8 min. 4 Drain figs, reserving liquid, and coarsely chop. 5 In large bowl toss sausage mixture with figs and corn muffins. In small bowl whisk together chicken broth and egg; toss with stuffing. Season with salt and pepper. 6 Gently loosen skin around turkey breast, thigh and legs, and spread softened butter underneath. Season cavity with salt and pepper, and fill loosely with stuffing. With butcher's string tie legs together. Season with salt and pepper; set aside. 7 Roast in roasting pan for 20 min., then lower temperature to 350°F. 8 Meanwhile, in saucepan heat reserved fig liquid; boil until reduced to 2 cups. Add vinegar; continue boiling until mixture is syrupy. Swirl in cold butter, stuffing until it has melted and mixture is shiny and thick. 9 Roast turkey for 2 ½ - 3 hours or until instant-read thermometer registers 175°F. During last 20 minutes of roasting, baste turkey with half the glaze. When done, remove pan from oven and baste turkey with remaining glaze. Let stand 30 min. before carving.

(Serves 10)6 large sweet potatoes (4 amp#189; lb. total), peeled and cubed8 tbsp (1 stick) unsalted butteramp#188; cup molasses1 tbsp minced canned chipotle pepper Salt and pepper to taste1 Place sweet potatoes in large saucepan and cover with lightly salted water. Bring to boil; cook 8-10 min. or until tender. Drain; return to saucepan. 2 Add butter, molasses and chipotle pepper. 3 Mash mixture with a potato masher. 4 Season with salt and pepper. There's more! Check out celebrities' top 2011 Thanksgiving and holiday recipes, from Maria Bello’s Roasted Turkey to Christina Hendricks' Rub-All-Over-Your-Body Cornbread Stuffing, now.

(Serves 10)1 tbsp olive oil1 butternut squash, peeled, seeded and diced (about 2 ½ lb.)Salt and pepper to taste4 tbsp unsalted butter¼ cup all-purpose flour3 ½ cups milk⅛ tsp ground nutmeg⅛ tsp ground cinnamon¾ cup lightly packed fresh basil leaves
2 ½ cups shredded mozzarella cheese, divided1 box (8 oz.) oven-ready lasagne noodles⅓ cup grated Parmesan cheese1 In large skillet heat olive oil over medium-high heat. Add squash and toss to coat. Add ½ cup water. Reduce heat and simmer, covered, for 20 min. or until tender. Cool slightly. 2 Puree squash in food processor. Season with salt and pepper. 3 In medium saucepan melt butter over medium heat. Add flour, whisking for 1 min. Increase heat to high and gradually whisk in milk. Bring to boil. Reduce heat and simmer for 5 min., or until slightly thickened. Whisk in nutmeg and cinnamon. Let cool slightly. 4 Pour half the white sauce into a blender; add the basil and blend until smooth. Return basil sauce to saucepan and combine with rest of white sauce. Season with salt and pepper. 5 Heat oven to 350°F. 6 Reserve ½ cup mozzarella cheese. 7 Lightly spray 13" x 9" x 2" baking dish with nonstick cooking spray. 8 Spread ¾ cup of basil sauce in bottom of baking dish. Place three lasagne noodles crosswise over the sauce. Spread ⅓ of the squash puree over the noodles, followed by ½ cup mozzarella cheese. Repeat layering using basil sauce, noodles, squash puree and mozzarella. 9 Cover with foil and bake for 40 min. Remove foil and sprinkle with reserved ½ cup of mozzarella and Parmesan cheese. Return to oven and continue baking 15 min. Let stand 15 min. before cutting.

(Serves 8-10)2 pkgs. (10 oz. each) fresh cranberries¾ cup sugar2 cinnamon sticksZest from 1 orange2 cups red seedless grapes, halved1 Cook cranberries, sugar, cinnamon sticks and orange zest in saucepan over medium heat for 15-18 minutes, or until cranberries have popped and mixture has thickened. 2 Let cool; refrigerate. 3 Remove and discard cinnamon sticks prior to serving; stir in grapes.

(Serves 8-10)2 lb. brussels sprouts, trimmed and halved¼ lb. pancetta, diced2 cloves garlic, minced2 tbsp olive oil2 tbsp balsamic vinegar2 tbsp chicken broth½ cup panko (Japanese bread crumbs)½ cup shredded Parmesan cheese Salt and pepper to taste1 Heat oven to 425°F. In large bowl toss brussels sprouts with pancetta, garlic and olive oil. 2 Spread vegetables in single layer in 15" x 10" x 2" baking dish. Roast for 25 minutes or until brussels sprouts are fork-tender. 3 Stir in balsamic vinegar and chicken broth. Sprinkle with panko. Return to oven for 5 minutes. 4 Remove from oven and stir in cheese. Season with salt and pepper to taste.

(Serves 12)3 tbsp olive oil3 tbsp unsalted butter2 medium onions, chopped2 tbsp minced fresh thyme2 tbsp minced fresh chives1 tbsp minced fresh rosemary2 lb. green beans, trimmed and blanchedSalt and pepper to taste¾ cup chopped walnuts, toasted1 Melt olive oil and butter in large skillet over medium heat. 2 Add onions and cook until golden brown, about 10 min. 3 Stir in thyme, chives and rosemary; cook 5 min. 4 Add green beans; toss and cook until heated through. 5 Season with salt and pepper. 6 Sprinkle with toasted walnuts.

(Serves 10)2 tsp unsalted butter, at room temperature1 cup plus 2 tbsp all-purpose flour, divided ⅓ cup light brown sugar⅓ cup plus 2 tbsp sugar divided8 tbsp (1 stick) cold unsalted butter, cut into small pieces1 cup crushed amaretti cookies¾ cup sliced almonds7 ripe Bosc pears, (about 3 lb.) peeled2 MacIntosh apples, (about ½ lb.) peeled3 tbsp almond-flavored liqueur¾ cup mascarpone cheese1 Heat oven to 350°F. 2 Butter a 13" x 9" x 2" baking dish with 2 tsp butter. 3 In medium bowl combine 1 cup flour, brown sugar and ⅓ cup sugar. With pastry cutter, cut butter into flour until mixture resembles coarse crumbs. 4 Stir in cookies and almonds. 5 Cut pears and apples into chunks, and toss with remaining flour and sugar in large bowl. 6 Add liqueur; toss well. 7 Spoon into prepared dish; sprinkle with topping. Bake 45 min.; top each serving with dollop of mascarpone cheese.

(Serves 8-10)½ cup raisins½ cup dark rum2 tbsp plus 1 ¼ cups sugar, divided 1 8 oz. container mascarpone2 ½ cups milk2 ½ cups heavy cream2 tsp vanilla ½ tsp salt½ tsp ground nutmeg1 cup arborio rice1 cup pure pumpkin puree1 Place raisins, rum and 2 tbsp sugar in microwavable bowl. Cover with plastic wrap. Microwave on high for 30 seconds; set aside to cool. 2 Drain mixture, and stir raisins into mascarpone. Set aside. 3 In heavy saucepan combine milk, cream, 1 cup sugar, cinnamon, vanilla salt and nutmeg; bring to a gentle simmer. 4 Add rice and stir constantly until mixture returns to a simmer. Let simmer 40-45 minutes, stirring often, until rice is tender. 5 Remove from heat; fold in pumpkin puree. Cover with plastic wrap; cool to room temperature. 6 Spoon rice pudding into individual ovenproof ramekins or into a 2 qt. ovenproof baking dish. Sprinkle with remaining ¼ cup sugar. 7 Caramelize by putting under broiler or using a cook's torch until sugar is golden brown. Serve with mascarpone.

No time to make homemade pumpkin pie? Buy one from your bakery or farm-stand and top with fresh cinnamon-spiked whipped cream and pecan-brittle pieces (order Leah's Famous New Orleans pecan brittle, $13.65 for 12 oz.; lalagniappe.com).