Good luck sticking to only one slice of this rich-as-ever chocolate and chai pie by our resident baker, TheSweetAndSimpleKitchen. The coffee liquor is optional, although it adds a great kick of spice and flavor!

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Maybe you like Brussels Sprouts roasted but have you ever tried them shaved raw in a salad? Our food editor Sara swears by this method for making captivating salads, and we're sure it will win you over too!

\n\n

Ready to toss up something new? Get the recipe for Sara's Shaved Brussels Sprouts and Kale Salad with Pomegranate and Crispy Farro here!

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photo by @jakecohen

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This recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox!

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I'm always biting off more than I can chew when it comes to hosting Thanksgiving. Cooking for 20 people is physically exhausting, so I’m always looking for easy-ish recipes that I can prep in advance so I can actually spend the holiday with my family rather than in the kitchen. This year’s revelation? These chocolate pecan pie bars. They’re simple to make, using ingredients I typically already have on hand and do not require getting flour all over my kitchen to roll out pie crust. And tbh, chocolate and pecan pie is just a match made in heaven! The warmth of the cinnamon-caramel notes of the pie filling with the richness of dark chocolate creates a combo that just cannot be beat!

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As for making this recipe, it’s honestly foolproof. If you follow the steps, you’ll end up with a delicious shortbread crust topped with a custardy pecan and chocolate filling. Make it a day or two before the big day, then you’ll just have to slice and drizzle with chocolate before serving.

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It’s time to raise the bar for your Thanksgiving desserts!

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These Chocolate Pecan Pie Bars are brought to you from FeedfeedBrooklyn in our Test Kitchen Sponsored by GE Profile’s Smart Appliances.

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What’s the holidays without mashed potatoes?! If you are looking for a light, low calorie mashed potato recipe, this is not it! When it comes to holiday mashed potatoes, our philosophy is go big (with butter!) or go home. As for the mashing weapon of choice, use a ricer. It will make your potatoes lighter and fluffier. Mashing by hand can lead to gummy mashed potatoes, and no amount of butter can fix that!

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When it comes to topping light and fluffy mash, it’s all gravy! Use our low-stress ratio to get silky smooth gravy everytime!

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This recipe is Sponsored by American Express® Gold Card. Use your American Express® Gold Card to earn 4X points at U.S. supermarkets. Points limit and terms apply.

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Scatter the onion, carrots, celery and thyme over the sheet pan, then add the rack with the turkey back on top. Allow to sit at room temperature for about 40 minutes, then tuck the wings back behind the bird and rub the skin with the canola oil.","Place turkey in oven and roast for about 45 minutes. Carefully remove the turkey, add the stock and wine to the bottom of the pan, then rotate the pan and place back in the oven to roast for an additional 40 minutes.","Keep an eye on the bird; if it appears to be browning too rapidly, you can tent the breast with tin foil. After 80 minutes of cooking time, remove the bird from the oven and check the temperature with an instant read thermometer. The breast should be 155ºF (it will continue to cook while it rests) and the thigh should hit 165ºF. If the turkey is done, add to a clean sheet pan and tent with foil. Let rest for about 20 minutes before carving."]}],["block_type",2]]},{"__iterable":"Map","data":[["title",null],["elements",{"__iterable":"List","data":[{"__iterable":"Map","data":[["id","62d74eed-af0f-7e85-d156-7996e412127b"],["product",{"__iterable":"Map","data":[["id",12],["url","https://shop.thefeedfeed.com/collections/kitchen-accessories/products/zwilling-multi-purpose-kitchen-shears"],["price","59.99"],["title","Zwilling Multi-Purpose Shears"],["image_url","https://data.thefeedfeed.com/static/2020/11/25/16063253035fbe9437c3c2d.jpg"],["company_title","feedfeed"]]}]]}]}],["block_type",3]]}]}],["pivot",{"__iterable":"Map","data":[["story_promo_page_id",1],["post_id",10434911],["created_at","2020-11-03 13:06:38"],["updated_at","2022-11-09 12:41:56"]]}],["urls",{"__iterable":"Map","data":[["main","thefeedfeed/video/how-to-roast-a-turkey"]]}],["priority",1500],["flags",540676],["serving_amount_measurement",null],["created_at","2020-11-03 13:06:38"],["recipe_link","https://thefeedfeed.com/mollyjean4/dry-brined-spatchcock-turkey"],["recipe_type",4],["serving_amount","8-10"],["nutrition_facts_text",null],["text",null],["affiliate_disclosure_text",null],["recipe",null],["author_id",122],["blurb_text",null],["preparation_time_additional",null],["story_promo_page_id",1],["cooking_time",5100],["status",0],["preparation_time",172800],["recommended_at",null],["updated_at","2022-11-09 12:41:56"],["count_rating_votes",9],["title","How to Roast a Turkey"],["deleted_at",null],["post_id",10434911],["id",10434911],["image",{"__iterable":"Map","data":[["id",7155760],["url","https://data.thefeedfeed.com/static/2019/11/13/15736604405dcc2718d3200.jpg"],["path","https://data.thefeedfeed.com/static/2019/11/13/15736604405dcc2718d3200"],["extension","jpg"],["type","internal"],["server",1],["created_at","2019-11-13 10:54:02"],["updated_at","2019-11-13 10:54:02"]]}],["rating","4.50"],["grabbed_at",null],["editor_text","

Every year (for about the last 15) I’ve been in charge of making a turkey for my family of 25. I’ve run the gamut of turkey techniques; buttermilk brined (cue panic of finding 5 gallons of buttermilk), dry brined, butter basted, fried (terrifying but delicious! Who doesn’t need a little adrenaline rush during the holidays!) and finally spatchcocked. I can say without question that the spatchcock bird wins for both ease and speed. The first time I tried the spatchcock bird I was about 6 months pregnant with my son and had to transport three turkeys to NYC for an event and roast them in one oven in less than 4 hours (long story). No easy feat, even sans baby bump!

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They say necessity is the mother of invention, and I decided to give it a try that year because I truly just did not have the time to go the traditional route. I was skeptical, I’ll admit it. Wouldn’t the turkey look sad and well, flat? Sure, it’s not the Norman Rockell bird you know and love, but guess what? No one will care once they taste it!

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The meat is flavorful and moist without being plumped up with flavorless moisture and the skin is perfectly crisp. The best part? It roasts in about 90 minutes, takes up less fridge and oven space and is much easier to carve.

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If removing the backbone is tripping you up, just ask a butcher to help you out! If you can get past the ick factor, it couldn’t be easier. All you need is a good pair of kitchen shears!

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It’s safe to say my family is very grateful for this easy and delicious bird, and my mom is super grateful she no longer has to elbow anyone at the grocery store fighting for the last carton of buttermilk. Now that’s a happy holiday!

Recipe and Headnote Molly Adams

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cups"]]}],["title","stock"],["measurement",{"__iterable":"Map","data":[["integer",0],["numerator",null],["denominator",null]]}],["title_priority",1]]}]}],["block_type",1]]},{"__iterable":"Map","data":[["title",null],["elements",{"__iterable":"List","data":[{"__iterable":"Map","data":[["id","29Jlo1OO7EZCYsx6Uq1OdggaXl3IUVUk"],["product",{"__iterable":"Map","data":[["id","86"],["url","https://shop.thefeedfeed.com/collections/pantry/products/brightland-olive-oil"],["price","37"],["title","Brightland Olive Oil (Awake)"],["image_url","https://data.thefeedfeed.com/static/2021/01/07/16100468975ff75db114bfd.jpg"],["company_title","Brightland"]]}]]}]}],["block_type",3]]},{"__iterable":"Map","data":[["title",null],["elements",{"__iterable":"List","data":["Preheat oven to 400ºF and butter a 9 x 12-inch baking dish. Add the bread cubes to two large baking sheets and drizzle with olive oil. Toast for about 20 minutes, tossing the bread around halfway through, and rotating pans, until golden brown and crispy.","Meanwhile, in a large dutch oven, add sausage and cook over medium heat until fat has rendered and sausage is crisp, about 5-7 minutes. Remove sausage with a slotted spoon and set aside. Discard all but 2 tablespoons of fat remaining in the pan.","Add butter to the same skillet and, once melted, add onions, celery and leeks. Cook over medium heat for about 10 minutes, or until very tender.","Season with salt, pepper and red pepper flakes to taste. Add the fresh herbs, then deglaze the pan with the white wine, making sure to scrape up any brown bits that have formed on the bottom of the pan.","In a very large mixing bowl or pot, combine the vegetable mixture with the toasted bread cubes and sausage. Add the stock, adding just enough to moisten the bread completely. You may not need all of the stock.","Add the stuffing mixture to the prepared baking dish. Bake at 400ºF for about 30 minutes, or until the top is golden brown."]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["story_promo_page_id",1],["post_id",10437852],["created_at","2020-11-03 13:06:38"],["updated_at","2022-11-09 12:41:56"]]}],["urls",{"__iterable":"Map","data":[["main","thefeedfeed/video/how-to-make-sourdough-and-sausage-stuffing"]]}],["priority",1498],["flags",540677],["serving_amount_measurement",null],["created_at","2020-11-03 13:06:38"],["recipe_link",null],["recipe_type",4],["serving_amount","8"],["nutrition_facts_text",null],["text",null],["affiliate_disclosure_text",null],["recipe",null],["author_id",122],["blurb_text",null],["preparation_time_additional",null],["story_promo_page_id",1],["cooking_time",4200],["status",0],["preparation_time",900],["recommended_at",null],["updated_at","2022-11-09 12:41:56"],["count_rating_votes",5],["title","How to Make Sourdough and Sausage Stuffing"],["deleted_at",null],["post_id",10437852],["id",10437852],["image",{"__iterable":"Map","data":[["id",7158777],["url","https://data.thefeedfeed.com/static/2019/11/14/15737582095dcda5016e3bc.jpg"],["path","https://data.thefeedfeed.com/static/2019/11/14/15737582095dcda5016e3bc"],["extension","jpg"],["type","internal"],["server",1],["created_at","2019-11-14 14:03:30"],["updated_at","2019-11-14 14:03:30"]]}],["rating","5.00"],["grabbed_at",null],["editor_text","

This recipe is brought to you from FeedfeedBrooklyn in our Test Kitchen Sponsored by GE Profile’s Smart Appliances.

\n\n

Hands down, my favorite part of the Thanksgiving meal is stuffing. Who can be mad at super flavorful butter-laden bread? That being said, I have a few hard and fast rules. Number 1, you’ve gotta use fresh bread, no packaged stuffing here (Mom, I’m looking at you!). I always reach for sourdough because I love the acidity and flavor it adds. Number 2, add lots of celery and fresh herbs! I love the vegetal note celery lends to stuffing and is it really Thanksgiving without a little fresh sage? Number 3, don’t stuff the bird! I know, I know, not stuffing the bird *technically* makes this dressing, but it will always be stuffing in my book. Plus, if you stuff the bird you miss out on all those crunchy bits on top!

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garnish"]]}],["unit",null],["title","Microgreens"],["measurement",{"__iterable":"Map","data":[["integer",0],["numerator",null],["denominator",null]]}],["title_priority",1]]}]}],["block_type",1]]},{"__iterable":"Map","data":[["title",null],["elements",{"__iterable":"List","data":[{"__iterable":"Map","data":[["id","ofcYVb9XFixcI7toHVHWyiTLQSfHSzFH"],["product",{"__iterable":"Map","data":[["id","86"],["url","https://shop.thefeedfeed.com/collections/pantry/products/brightland-olive-oil"],["price","37"],["title","Brightland Olive Oil (Awake)"],["image_url","https://data.thefeedfeed.com/static/2021/01/07/16100468975ff75db114bfd.jpg"],["company_title","Brightland"]]}]]}]}],["block_type",3]]},{"__iterable":"Map","data":[["title",null],["elements",{"__iterable":"List","data":["In a small bowl, add lemon juice, olive oil, grated garlic, honey (or maple syrup), cumin seeds, and a pinch of kosher salt and mix well. Add dried cranberries to the dressing and set aside.","In a shallow pan heat two inches of vegetable oil on medium-high, add sliced shallots and fry until golden brown and crunchy. Remove and drain the shallots of excess oil on a paper towel-lined plate.","In a large bowl, add cooked rice, chopped pecans, almonds, shallots, cilantro, and dressing. Mix to incorporate everything well.","Transfer to a serving bowl, garnish with microgreens and serve immediately."]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["story_promo_page_id",1],["post_id",10453866],["created_at","2020-11-03 13:06:38"],["updated_at","2022-11-09 12:41:56"]]}],["urls",{"__iterable":"Map","data":[["main","thefeedfeed/video/how-to-make-cranberry-rice-pilaf-w-crispy-shallots"]]}],["priority",1273],["flags",524292],["serving_amount_measurement",null],["created_at","2020-11-03 13:06:38"],["recipe_link","https://thefeedfeed.com/rachelgurjar/cranberry-rice-with-crispy-shallots-and-nuts"],["recipe_type",4],["serving_amount","6-8"],["nutrition_facts_text",null],["text",null],["affiliate_disclosure_text",null],["recipe",null],["author_id",122],["blurb_text",null],["preparation_time_additional",null],["story_promo_page_id",1],["cooking_time",2700],["status",0],["preparation_time",1200],["recommended_at",null],["updated_at","2022-11-09 12:41:56"],["count_rating_votes",1],["title","How to Make Cranberry Rice Pilaf w/ Crispy Shallots"],["deleted_at",null],["post_id",10453866],["id",10453866],["image",{"__iterable":"Map","data":[["id",7175044],["url","https://data.thefeedfeed.com/static/2019/11/20/15742719585dd57bd688dc7.jpg"],["path","https://data.thefeedfeed.com/static/2019/11/20/15742719585dd57bd688dc7"],["extension","jpg"],["type","internal"],["server",1],["created_at","2019-11-20 12:45:59"],["updated_at","2019-11-20 12:45:59"]]}],["rating","5.00"],["grabbed_at",null],["editor_text","

Rice is a huge part of Indian cuisine and with good reason. It is such a good vehicle for curries or to be enjoyed by itself. There are so many ways you can cook it but the pilaf style method is by far my favorite. The key is to use good quality rice, basmati to be precise. This variety is unique to India. It is long grain, has a unique nutty fragrance and when cooked properly it is flaky and every grain is separate from one another.

\n\n

For this recipe, it is super important to wash the rice in advance with cold water until the water runs almost clear. Then cook according to package directions. I added lots of nuts and reconstituted the cranberries in a simple lemon dressing which adds a tart and sweet element. Topped with crispy shallots, fresh herbs and you are good to go.

\n\n

This Cranberry Rice with Crispy Shallots and Nuts makes the perfect holiday dinner side dish!

Recipe and Headnote Rachel Gurjar

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Cold weather means you get to enjoy all kinds of delicious winter vegetables. Brussels sprouts in particular. There are just so many ways to enjoy them! Fried, baked, shaved in a salad, blanched. They make an excellent side dish at the Thanksgiving dinner table and are a crowd favorite. However, a lot of times the oven is already busy with the turkey and other things that need to be roasted. That’s why I decided to sauté them in a skillet so that you are not stressing about oven times on the big eve.

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Start by cutting the Brussels sprouts in half and discarding any bits that look less than stellar. Save the leaves that fall off because they will turn crunchy in the skillet and are honestly are my favorite part. Add them cut side down to a hot skillet with olive oil and leave them until golden brown. I used white miso as the base of the sauce which a nice rich, umami depth to it and then cooked it down with lemon juice and honey. It is seriously addictive and you could add it to any vegetable but it goes so well with crispy sautéed Brussels.

\n\n

These Miso Lemon Honey Brussels Sprouts are the perfect side for your next holiday dinner or a quick weeknight vegetable situation!

Recipe and Headnote Rachel Gurjar

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Place one of your oven racks in the upper third or your oven (you’ll need to broil after you bake). Line a rimmed sheet pan with foil and set a rack on top. Spray rack thoroughly with cooking spray.","Add the chicken wings to a large bowl and toss with oil, aleppo, salt and pepper, tossing to thoroughly coat.","Place the wings on the prepared sheet pan and bake for 40 minutes, flipping halfway through, until golden brown, crisp and cooked through.","While the wings bake, make the cranberry glaze. Add the cranberry sauce, orange juice, orange zest, tamari, chili garlic sauce, mustard, Worcestershire, ginger, and garlic to a small saucepan and whisk to combine. Bring mixture to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and whisk in the butter until smooth.","Add the cooked wings to a large bowl and drizzle the glaze on top.Toss wings until evenly coated. Set oven to a high broil. Return wings to baking rack and broil until slightly charred, about 3 minutes. 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Photo by @rachelgurjar

\n\n

I have to admit that while I was testing the recipe for these chicken wings, I came up with a million dollar idea. Imagine this— a dating app that asks you if you prefer drums or flats and matches you with another person whose preference is the opposite of yours, thus finding you the perfect chicken wing-eating companion. Pretty genius, huh? I mean, what other traits and preferences do you need to know in a partner before you decide that they’re the ONE?! It’s called Wingman and if any investors are reading this, let’s talk.

\n\n

Now that I have that out of the way, let’s talk about these beauts. Chicken wings? At Thanksgiving? Non traditional is the new traditional! Let me just say that there’s nothing these chicken wings can’t do. Having a Friendsgiving but don’t want to roast a whole turkey? BOOM— chicken wings are the perfect poultry compromise. Want a football-friendly snack to munch on while you’re home for the holiday? These wings are here for you. Not sure how to use up your leftover cranberry sauce after Thanksgiving has passed? Turn it into a saucy glaze for these bad boys! Have I made my point yet? These wings can do it ALL!

\n\n

You might be reading the ingredient list and thinking, “really?” Cranberry sauce with tamari and chili garlic sauce? This lady is CRAZY! I know, I know. It seems like some strange flavor combinations, but you’re just going to have to take my word that these wings strike the perfect balance of sweet, spicy, garlicky, zesty, and umami. Broiling them at the end is the key to achieving the perfect char. I prefer to buy my chicken wings and separate the drums and flats myself to save a few bucks, but you can always buy them separated.

\n\n

While my Wingman app is not (yet) a reality, these chicken wings very much are. I’m a drums girl, tried and true, just waiting for my flats-loving Prince Charming to come find me. In the meantime, I’ll be making these wings on repeat.

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Photo by @rachelgurjar

\n\n

The best part of Thanksgiving is the leftovers. There, I said it. Leftovers are better than your intricately designed apple pie and the little gravy volcano that you make in your mashed potatoes. The best way to make the best use out of those leftovers? A turkey panini, that’s what! Layer it high with sliced apples, arugula, and brie for a sandwich that truly has it all. Dunk it in some gravy--I’m not here to tell you how to live your best panini life.

\n\n

Make this sando your own--if you have leftover stuffing, mashed potatoes, or green beans that are taking up room in your fridge, throw ‘em in here! The key to this sandwich is cooking them over medium low heat. If your pan is too hot, the bread is going to turn to a golden crisp in minutes, but the inside of the sandwich will still be cold. Go low and slow so that all the components of the sandwich are ready at the exact same time.

\n\n

Black Friday? Never heard of it. This is what I’ll be doing the day after Thanksgiving!

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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