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WEEKLY GROCERY LIST:

Here's a list of all the ingredients you'll need to cook along with Rachael this week.
Watch the show or check back online each day for complete recipes.

Print the Grocery List | Jump straight to: Monday | Tuesday | Wednesday | Thursday | Friday

MONDAY

November 17, 2014

Chef Anne Burrell’s Sausage and Mushroom Stuffing

  • Extra virgin olive oil

  • 4 onions, cut into 1/4-inch dice
  • 4 celery ribs, cut into 1/4-inch dice
  • Kosher salt
  • 3 cloves garlic, smashed and finely chopped
  • 1 pound cremini or button mushrooms, stemmed and cut into 1/4-inch slices
  • 1 1/2 pounds sweet Italian sausage, casings removed and meat crumbled
  • 2 cups dry white wine
  • Peasant bread, crusts removed, cut into 1-inch chunks and toasted (about 12 cups)
  • 1 bunch of fresh sage, finely chopped
  • 1 cup walnuts, coarsely chopped
  • 3 to 4 cups chicken stock
  •  

Lamb Ragu

  • 2 tablespoons EVOO – Extra Virgin Olive Oil

  • 1 1/2 to 2 pounds lamb stew meat (lamb shoulder), cubed
  • Salt and pepper
  • 1 carrot, finely chopped or grated
  • 1 rib celery and leafy tops, finely chopped
  • 1 onion, finely chopped
  • 4 cloves garlic, chopped
  • 1 small dry or fresh red chili finely chopped or 1 teaspoon dried chili flakes
  • 1 large bay leaf
  • 1 teaspoon dried marjoram or oregano
  • 1 sprig rosemary, finely chopped
  • 5 to 6 sage leaves, thinly sliced
  • 1 cup white wine
  • 2 cups lamb or chicken stock
  • 1 28-ounce can San Marzano tomatoes and juice, crushed by hand
  • 1 3- to 4-inch curl orange or lemon rind
  • 12 large Brussels sprouts
  • 1 pound whole wheat pappardelle, fettuccine, buckwheat pasta or rigatoni
  • 2 tablespoons butter
  • 1/2 cup mint, finely chopped
  • 1/4 cup flat-leaf parsley, finely chopped  
  • Grated Pecorino cheese
  •  

TUESDAY

November 18, 2014

Sliced Steak Pizzaiola with Mushrooms, Peppers and Onions

  • 8 fresh plum tomatoes or 1 28-ounce can San Marzano tomatoes

  • 4 12-ounce sirloin steaks 1-inch thick
  • Kosher salt and black pepper
  • 1/4 cup olive oil
  • 3/4 pound cremini mushrooms, sliced
  • 1 small red chili pepper or 1 teaspoon flakes
  • 1 cubanelle pepper or mild frying pepper, chopped
  • 1 onion, chopped
  • 4 cloves garlic, sliced
  • 1 teaspoon dried oregano
  • 1/2 cup sweet vermouth or dry red wine
  •  

Sunny Anderson's Beer Can Turkey

  • 4 tablespoons butter, softened

  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme, stripped and chopped
  • 1 tablespoon fresh rosemary, stripped and chopped
  • Zest of 1 lemon
  • Salt and pepper
  • 1 12- to 15-pound turkey
  • 2/3 of a “tall boy” beer, the top third poured out (or drank)
  •  

21-Clove Garlic Spaghetti

  • 3 bulbs garlic

  • About 1/2 cup olive oil
  • Salt and pepper
  • 1 teaspoon red chili flakes or 1 small fresh red chili, finely chopped
  • 1/2 cup flat-leaf parsley, packed, finely chopped 
  • 1 lemon
  • Freshly grated Parmigiano-Reggiano cheese
  •  

WEDNESDAY

November 19, 2014

Katie Lee’s No-Cook Cranberry Relish

  • 1 orange

  • 3 cups fresh cranberries
  • 1 medium apple
  • 1 celery stalk, cut into 1-inch pieces
  • 1/2 cup shelled walnuts
  • 1/4 cup sugar
  • 1 tablespoon orange liqueur
  •  

Katie Lee’s Fake-Out Cherries & Pear Stuffing

  • 1/2 cup dried cherries

  • 2 pears, peeled and diced
  • 1 6-ounce box stuffing
  • 1/4 cup butter, melted
  • 1 cup turkey or chicken stock
  •  

Katie Lee’s Pumpkin Monkey Bread

  • 1/4 cup butter

  • 3/4 cup light brown sugar
  • 1 cup pumpkin purée
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 2 cans refrigerated biscuit dough, biscuits cut into quarters
  •  

The Super Melt

  • 1 1/2 pound ground sirloin

  • Kosher salt and coarsely ground black pepper
  • 2 tablespoons grated white onion
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon prepared horseradish, preferably Gold's
  • 3 tablespoons canola or vegetable oil, divided
  • 1 large sweet yellow onion, thinly sliced
  • 1 cup drained sauerkraut
  • 4 tablespoons butter, at room temperature
  • 8 slices good-quality rye bread
  • 4 slices yellow cheddar or sharp American
  • 4 slices Swiss or Muenster
  • Pickle spears or halves and mustard, for passing
  •  

Katie Lee’s Fake-Out Mushroom & Kale Stuffing

  • Olive oil

  • 8 ounces cremini mushrooms, sliced
  • Salt and pepper
  • 1 bunch Tuscan kale, about 3 cups, stemmed and chopped
  • 1 6-ounce box stuffing
  • 1/4 cup butter, melted
  • 1 cup turkey or chicken stock
  •  

Katie Lee’s Maple Butter

  • 1/2 cup butter, softened

  • 2 tablespoons maple syrup
  • Zest of 1 orange
  • 1/2 teaspoon salt
  •  

Katie Lee’s Pumpkin Spice Latte Pie

  • 1 cup heavy whipping cream

  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 tablespoon instant espresso powder
  • 1 store-bought pumpkin pie
  •  

THURSDAY

November 20, 2014

John’s Cran-Apple Cosmo

  • 1 ounce apple-infused vodka (to make your own, steep a bunch of apple slices in vodka for about 2 weeks, then strain)

  • A splash organic cranberry juice
  • A splash hard cider
  • Simple syrup
  • 1 cinnamon stick
  •  

Maple-Orange Sweet Potatoes

  • 4 pounds sweet potatoes

  • Salt
  • 1 1/2 cups turkey or chicken stock
  • 1/3 cup maple syrup
  • 1 large fresh bay leaf
  • 1 cinnamon stick
  • 3 to 4 cloves
  • Juice of 1 orange plus a few strips of rind
  • 4 tablespoons butter
  • Several sprigs thyme
  • 1 teaspoon black peppercorns
  • Juice of 1 orange
  • Optional garnishes: chopped candied pecans, chopped smoky bacon, chives
  •  

Nate Berkus’ Leftover Turkey Sandwich

  • 2 slices thick and fluffy 7-grain bread

  • Cream cheese
  • Honey French dressing (homemade or store-bought)
  • Leftover turkey, sliced
  • Sunflower seeds
  • Alfalfa sprouts
  •  

Emeril Lagasse’s Thanksgiving Leftovers Turkey Quesadilla

  • 2 tablespoons canola oil or vegetable oil

  • 1 cup roughly chopped red onion
  • 2 poblano peppers, roasted, peeled, stems and seeds removed, and chopped
  • 1 jalapeño pepper, roasted, peeled, stems and seeds removed, and chopped
  • 1 teaspoon minced garlic
  • 1 14.5-ounce can low sodium black beans, drained
  • 1 1/4 cups turkey jus or gravy or chicken stock, divided
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 cups shredded or chopped leftover roast turkey
  • 2 cups shredded pepper jack cheese
  • 4 large flour tortillas
  • Salsa and sour cream, for garnish, optional
  • Chopped fresh cilantro, for garnish, optional
  •  

Jesse and Jilly Lagasse’s Roasted Sweet Potatoes and Squash

  • 2 pounds sweet potatoes, peeled and cut into 1-inch cubes

  • 1 1-to 2-pound butternut squash, peeled, seeded and cut into 1-inch cubes
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup firmly packed dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of cayenne pepper
  •  

Pimiento Olive-Stuffed Deviled Eggs

  • 1 dozen large, organic eggs, such as Eggland's Best

  • 2 tablespoons grated onion
  • 1 clove garlic, pasted or grated
  • 2 tablespoons pickle relish, such as Heinz
  • About 1 teaspoon Worcestershire sauce
  • 2 tablespoons mustard, yellow or Dijon
  • 2 teaspoons to 1 tablespoon hot sauce
  • Salt and pepper
  • 1/4 cup finely chopped drained olives with pimientos, plus 12 thin slices of olives for garnish
  • 2 to 3 tablespoons mayonnaise
  •  

Emeril Lagasse’s Orange Cranberry Sauce

  • 1 bag (12 ounces) cranberries

  • Grated zest and juice of 2 oranges
  • 1/4 cup ruby port
  • 3/4 cup sugar, or more to taste
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 cup toasted pecans or walnuts
  •  

Apple, Celery and Onion Stuffing

  • 1 stick butter, divided

  • 5 to 6 ribs celery from the heart, about 2 cups, chopped
  • 1 large onion, chopped 
  • 2 large crisp apples, such as Pink Lady, Honeycrisp or Macoun, left unpeeled and diced
  • 2 large fresh bay leaves
  • 1/2 cup loosely packed herbs such as fresh parsley, sage, rosemary and thyme, finely chopped
  • Salt and pepper
  • 6 cups homemade croutons of stale bread or 1 bag stuffing cubes, sage and onion or traditional Pepperidge Farm brand
  • 1 tablespoon Bell’s ground poultry seasoning
  • 1 quart chicken or turkey stock
  •  

Whole Roasted Cauliflower with Roasted Garlic Ricotta Cream Sauce

  • 1 large bulb garlic

  • A few sprigs of rosemary
  • 1/4 cup EVOO – Extra Virgin Olive Oil, plus some for drizzling
  • Salt and pepper
  • 1 large head cauliflower, green leaves removed and stem trimmed
  • 1 cups white wine
  • 1 1/2 cups chicken or vegetable stock
  • 1 tablespoon kosher salt
  • Juice of 1 lemon
  • 3 tablespoons butter
  • 1 tablespoon crushed red pepper flakes
  • 2 fresh bay leaves
  • Freshly grated nutmeg
  • 1 cup freshly shredded Parmigiano-Reggiano cheese
  • Flaky sea salt
  • 1 1/2 cups fresh ricotta cheese
  • 1/4 cup whole milk
  •  

FRIDAY

November 21, 2014

Sausage and Corn Bread Stuffing Waffle

  • Leftover Sausage and Cornbread Stuffing (recipe follows - you may use any stuffing you'd like)

  • Nonstick cooking spray
  • 1 cup maple syrup
  • 2 to 3 tablespoons leftover cranberry sauce
  • 1 cinnamon stick

  • For the Sausage & Cornbread Stuffing:
  • 1/2 pound fennel sausage (out of the casing)
  • 1/2 onion, chopped
  • 2 celery stalks with the leafy tops, chopped
  • 8 sage leaves, chopped
  • 5 cups chicken stock
  • 1 bag cornbread stuffing (about 14 ounces crumbled not cubed), such as Pepperidge Farm or Arnold
  • Salt and black pepper
  • Butter, for greasing

Brussels Sprouts with Pancetta and Balsamic Vinegar

  • 2 tablespoons EVOO - Extra Virgin Olive Oil, divided

  • 6 slices pancetta, chopped
  • Salt and pepper
  • 2 pints Brussels sprouts, large ones cut in half, small ones left whole
  • 1/2 cup balsamic drizzle (store-bought or homemade)
  •  

Carla Hall’s Candied Acorn Squash

  • 2 acorn squashes, cut in half and seeded

  • Olive oil
  • 3 tablespoons unsalted butter
  • 1/4 cup dark or light brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon each, freshly grated nutmeg and cinnamon
  • Splash of dark rum, optional
  •  

Emeril Lagasse’s Pumpkin Custard Pie

  • For the pumpkin puree:

  • One 5-pound sugar or "pie" pumpkin
  • Vegetable oil, for drizzling

  • For pie crust:
  • 11/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
  • 3 to 4 tablespoons ice water

  • 1 egg white, lightly beaten
  • 11/4 cups packed light brown sugar
  • 1/2 cup packed dark brown sugar
  • 4 eggs, lightly beaten
  • 3/4 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon ground cinnamon, plus extra for dusting
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • Whipped cream, for serving
  •  

Emeril Lagasse’s Melange of Roasted Root Vegetables

  • 2 pounds carrots, peeled, stem and root ends trimmed, and cut into 2-inch by 1-inch pieces

  • 2 pounds red beets, peeled, stem and root ends trimmed, and cut into 8 wedges
  • 1 pound golden beets, peeled, stem and root ends trimmed, cand ut into 8 wedges
  • 1 pound parsnips, peeled, stem and root ends trimmed, and cut into 2 inch-by-1 inch pieces
  • 1 pound golden or red new potatoes, scrubbed clean and quartered
  • 1 pound shallots, peeled and halved or quartered, depending on size
  • 4 teaspoons kosher salt
  • 1 1/2 teaspoons fresh ground black pepper
  • 1/3 cup extra-virgin olive oil
  •  

Emeril Lagasse’s Kicked-Up Corn Maque Choux

  • 2 tablespoons unsalted butter

  • 4 cups corn (about 6 ears)
  • 1 cup chopped yellow onions
  • 1/2 cup chopped red or green bell peppers
  • 1 tablespoon minced jalapeño
  • 2 teaspoons Emeril's Origional Essence
  • 1 teaspoon salt
  • 1/2 cup heavy cream
  •  

Carla Hall’s Slow-Cooker Pumpkin Swirl Cheesecake

  • For the Crust:

  • 3/4 cups graham cracker crumbs
  • 2 tablespoons cocoa powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3 tablespoons melted butter

  • For the Filling:
  • 12 ounces cream cheese (softened)
  • 2/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs (at room temperature)
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 cup pumpkin purée
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg   

  • For the Chocolate Whipped Cream:
  • 1 cup heavy cream
  • 2 teaspoons cocoa powder
  • 1 tablespoon powdered sugar
  •  

Ryan Scott's Green Bean Casserole with Celery Root and Bacon

  • 4 cups green beans, trimmed

  • 4 slices of thick-cut bacon
  • 1 1/2 cups button mushrooms

  • For the Bechemel:
  • 1/2 piece celery root
  • 4 tablespoons unsalted butter
  • 1/2 onion peeled, and chopped
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 4 cups whole milk
  • 2 tablespoons Whole grain mustard

  • A couple sprigs parsley, chopped
  • 1 box French’s Fried Onions
  • Italian seasoned breadcrumbs
  •