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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 20, 2017

Kentucky Hot Browns Made With Leftover Biscuits, Turkey and Redeye Gravy

  • 1 lb package of thick-cut bacon

  • 4 tablespoons butter
  • 1/2 cup finely diced yellow onion
  • 1 clove garlic, minced
  • 5 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1/2 cup brewed coffee
  • 1 tablespoon paprika
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne
  • 1/4 cup cream
  • Salt
  • 2 1/4 cups milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups (about 6 ounces) shredded sharp white cheddar cheese
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • Few dashes of hot sauce
  • Leftover biscuits
  • Leftover turkey

Leftover Turkey Shepherd’s Pie With Cheesy Mashed Potatoes (and a Secret Ingredient!)

  • 1 cup cheese puffs

  • 3/4 cup shredded cheese or 6 ounce block of cheese (use what was leftover from your cheese plate)
  • Leftover turkey (the dark meat), diced
  • Leftover stuffing
  • Leftover gravy
  • Leftover mashed potatoes

"The Day After" Skillet Turkey Chili with Cornbread Topper

  • For the chili:

  • 2 tablespoons corn or canola oil
  • 6 slices meaty bacon, chopped
  • 1 yellow onion, chopped
  • 3 large cloves garlic, grated or finely chopped
  • 2 jalapeño peppers, chopped
  • 2 teaspoons (about 2/3 palmful) cumin
  • 2 teaspoons (about 2/3 palmful) coriander
  • 1 tablespoon (a palmful) chili powder, such as Gebhardt’s
  • Salt and pepper
  • 1 cup fresh corn kernels or frozen Fire-Roasted Corn, defrosted
  • About 1 1/2 pounds (4 cups) leftover turkey, shredded or chopped or pulled rotisserie chicken meat
  • 1 14-ounce can diced tomatoes with green chilies
  • 2 cups leftover gravy or turkey or chicken stock

  • For the cornbread topper*:
  • 1/2 cup medium-grind cornmeal
  • 1/4 cup corn flour
  • 3/4 cups flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • Black pepper, to taste
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1/4 cup corn oil, divided
  • 2 tablespoons butter, melted and cooled
  • 1 egg

  • 1 1/2 cups shredded sharp yellow cheddar cheese
  • 2 to 3 scallions, whites and greens, chopped
  • *FOR A SHORTCUT: Prepare 1 box/bag corn muffin mix, such as Jiffy, according to package directions
  •  

Baked Feta with Hot-Honey and Herbs

  • 1 8-ounce block firm feta cheese

  • 1 tablespoons olive oil
  • A few sprigs thyme
  • A few sprigs rosemary
  • 2 tablespoons honey
  • 1 teaspoon crushed red pepper flakes or pink peppercorns
  • Crackers, for serving

Warm Brussels Sprouts Salad with Maple Vinaigrette

  • 2 pounds Brussels sprouts, trimmed and quartered

  • 4 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • 1/4 cup white wine vinegar
  • 1/4 teaspoon cinnamon
  • 1/2 cup pecans, toasted and chopped
  • 1/4 cup toasted and salted pepitas
  • 1/4 cup dried cherries or cranberries
  •  

TUESDAY

November 21, 2017

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
  •  

Green Beans with Caramelized Shallots

  • 2 pounds haricots verts or thin green beans, trimmed
  • Salt 
  • 4 tablespoons butter 
  • 6 large shallots, chopped 
  • 1 cup chicken stock 
  • Fine ground black pepper 

Mashed Potatoes and Parsnips

  • 6 medium potatoes, peeled and cubed

  • 4 medium parsnips, peeled and sliced 1-inch thick
  • Salt
  • 1 cup milk
  • 4 tablespoons butter, cut into slices
  • White pepper or finely ground black pepper, to taste

Cranberry Sauce

  • 1 12-ounce bag fresh cranberries

  • 1 cup sugar
  • A pinch salt
  • 1 cup water

Apple and Onion Stuffin'

  • 2 tablespoons extra-virgin olive oil (EVOO), plus extra for oiling the pan

  • 1/2 stick of butter, softened
  • 1 fresh bay leaf
  • 4 ribs celery and greens from the heart, chopped
  • 1 medium to large yellow onion, chopped
  • 3 Macintosh apples, quartered and chopped
  • Salt and freshly ground black pepper
  • 2 tablespoons poultry seasoning
  • 1/4 cup parsley leaves, chopped
  • 8 cups cubed stuffing mix or homemade croutons of any bread you choose -- pumpernickel and rye work well
  • 4-5 cups chicken stock

    If preparing the "Stuffin' Muffins":

  • Additional 1/2 stick of butter, softened
  • 1 egg, beaten
  •  

No-Fail Gravy

  • 5 tablespoons butter

  • Cracked black pepper
  • 4 tablespoons flour
  • 1 quart stock-in-a-box, turkey or chicken
  • 2 tablespoons Worcestershire sauce
  • 1 to 2 cups pan drippings, fat skimmed or separated
  •  

Whiskey-Brined Spatchcock Turkey

  • For the Turkey:

  • 1 12- to 14-pound fresh or thawed frozen turkey
  • 1/2 gallon fresh apple cider
  • 1/2 cup (packed) dark brown sugar
  • 1/2 cup kosher salt
  • Ice
  • Brining bag or brining bucket
  • 1 cup bourbon or your favorite whiskey
  • A handful each fresh flat-leafed parsley, sage, rosemary and thyme (give the herbs a few whacks with back edge of your chef’s knife to bruise them a bit)
  • 4 bay leaves
  • 2 cinnamon sticks
  • 1 tablespoon black peppercorns
  • 1 tablespoon allspice berries
  • 1 tablespoon of Juniper berries
  • Olive oil

  • For the Glaze:
  • 4 tablespoons butter
  • 1/4 cup (packed) dark brown sugar
  • 2 tablespoons honey
  • 1 cup of water
  • 1/2 cup fresh apple cider
  • About 1/3 cup Worcestershire sauce
  • 1/4 cup bourbon or your favorite whiskey

  • For the Whiskey Pan Gravy:
  • 1/2 stick of butter
  • 2 teaspoons pepper
  • 1/4 cup flour
  • 1 shot of whiskey
  • 1 quart turkey or chicken stock
  • A couple of tablespoons Worcestershire sauce
  •  

Pecan Pie

  • For the crust:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 cup pecans, ground
  • Fat pinch of salt
  • 1/4 teaspoon nutmeg
  • 6 tablespoons ice cold butter
  • 6 to 7 tablespoons ice water

  • 3 cups coarsely chopped organic pecans
  • 3 large organic cage-free eggs
  • 1 cup organic natural light brown sugar
  • 1 cup organic dark corn syrup
  • 5 tablespoons unsalted grass-fed butter, melted
  • 2 tablespoons dark spiced rum
  • 1 teaspoon sea salt
  • 1 scant teaspoon each allspice, ground ginger and cinnamon
  •  

Roasted Squash

  • 1 2- to 3-pound butternut squash, peeled

  • 4 tablespoons butter, melted
  • Nutmeg, salt and pepper, to taste
  •  

Thanksgiving Leftover Statement Salad

  • 2 cups stuffing

  • 1/2 cup cranberry sauce
  • 2 tablespoons Dijon mustard
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • Salt and pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 6 cups salad greens (whatever you’ve got on hand if this is a leftover scenario, I enjoy spring mix or baby kale)
  • 2 cups leftover turkey or 1 rotisserie chicken, skin removed and shredded
  • 1 1/2 cups gravy
  • 1 to 1 1/2 cups roasted butternut squash
  • 1 avocado, diced
  • 1 to 1 1/2 cups baby carrots, chopped
  • 1 cup blue cheese or goat cheese (or whatever else will crumble from your leftover cheese plate!)
  • 1 to 1 1/2 cups roasted Brussels sprouts
  • 1 cup pecans, roasted and chopped
  •  

Chocolate Bourbon Pecan Pie Shake

  • 1 slice leftover pecan pie

  • 2 scoops chocolate ice cream
  • 1/4 cup milk
  • 2 ounces bourbon

WEDNESDAY

November 22, 2017

Posole Rojo with Turkey or Chicken

  • 3 dried guajillo chiles or about 1/2 cup chiles de arbol, seeded and stemmed

  • 2 large dried ancho chiles, seeded and stemmed
  • 1 quart chicken stock, divided
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 fresh bay leaf
  • 1 teaspoon (1/3 palmful) ground cumin
  • 1 teaspoon (1/3 palmful) dried oregano
  • 1 teaspoon (1/3 palmful) ground coriander
  • 1 pinch cinnamon
  • Salt and pepper
  • 1 15- to 15.5-ounce can hominy, drained
  • 1 to 1 1/2 pounds cooked turkey or chicken, pulled/shredded
  • Honey or agave syrup (optional)
  • Juice of 1 lime (about 2 tablespoons)

  • For toppings: chopped onion or thinly sliced scallions, sliced radishes, diced avocado dressed with lime, cilantro leaves and thinly shredded white or red cabbage 

Double-Shot-Of-Bourbon Pecan Pie with Fall Leaf Decorations

  • 1 or 2 9-inch pie crusts*

  • 3 large eggs
  • 1 cup packed light brown sugar
  • 1 cup light corn syrup
  • 1 tablespoon vanilla extract
  • 2 tablespoons bourbon (plus more for drinking!)
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 cups pecan halves

  • For serving: heavy whipping cream, bourbon, sugar, vanilla extract
  •  

Chocolate Tart with Gingersnap Crust

  • For the crust:

  • 10 ounces gluten-free gingersnap cookies
  • 1/4 cup coconut oil (scooped in its hard form)*

  • For the filling:
  • 12 ounces dairy-free/gluten-free dark chocolate chips (I use Enjoy life Brand)
  • 1 can full-fat (not light) coconut milk
  • 1 tablespoon coconut oil*
  • 2 large egg yolks
  • 1 large egg
  • 1/4 cup sugar
  • 1 tablespoon all-purpose, gluten-free flour
  • 1/8 teaspoon ground pepper (Pepper is unusual in desserts, but I like to include spices that are more bold than cinnamon to bring out other flavors. You don’t really taste pepper, but it gives it extra flavor dimension. Chili also works well for this.)
  • 1/4 teaspoon cinnamon
  • A pinch of salt
  • Raspberries, for topping (if fresh aren’t available, use defrosted frozen berries)

    *I keep my coconut oil away from the stove so I can scoop it out while it’s hard. This makes it easier for me to measure it out for recipes.

  •  

THURSDAY

November 23, 2017

Curtis Stone’s Leek and Herb Stuffing

  • 1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus extra for the baking dish

  • 1 pound French or Italian bread, cut into 3/4-inch cubes
  • 1/4 cup olive oil
  • 1 large yellow onion, finely chopped
  • 4 medium leeks (white and pale green parts only), well-rinsed and finely chopped
  • 5 celery ribs, cut into 1/4-inch pieces
  • 6 large sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 6 garlic cloves, finely chopped
  • 3/4 cup dry white wine
  • 2 cups reduced-sodium chicken broth
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 2 large eggs, lightly beaten

FRIDAY

November 24, 2017

Five-Ingredient Mulled Wine

  • 1 bottle Chianti

  • 1 orange, sliced
  • 4 sprigs rosemary
  • 3 star anise
  • 2 cinnamon stick

Katie Lee’s Slow-Cooker Peppermint-Mocha Latte

  • 10 cups strong coffee (I use 1 cup coffee grounds for 10 cups water to make it really strong)

  • 4 cups whole or 2% milk
  • 1 1/2 teaspoons peppermint extract (add more depending on how strong you like)
  • 2 packets hot cocoa mix
  • 1 1/2 cup chocolate chips
  •  
  • Toppings: whipped cream, mini chocolate chips, candy canes for stirring, chocolate syrup, simple syrup (I like to let people add their own sweetener) and/or chocolate liqueur

Katie Lee’s Snowman Cheeseball

  • 16 ounces shredded white cheddar, plus additional for rolling the balls in

  • 2/3 cup mayo
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 8 ounces cream cheese
  • 1 6-ounce jar pimentos, drained and chopped