Le Cordon Bleu Chef Gives Tips for Putting a Modern Twist on Thanksgiving Classics at Home

Butternut Squash Soup with Chestnutswebsm.jpg

Butternut Squash Soup with Chestnuts



2 tablespoons butter


2 tablespoons duck fat or olive oil


1/3 cup small sweet onion, diced


1/2 cup bacon or duck confit, diced


2 pears, peeled, cored and diced


1/2 teaspoon cinnamon


1/4 teaspoon clove


1 quart butternut squash puree fresh or jarred


3 cups chicken broth


1/2 cup whipping cream


1/4 cup real maple syrup


4 tablespoons cold diced butter


Freshly ground pepper, to taste


To taste kosher salt


1/2 cup heavy cream, whipped until just thickened or creme fraiche


12 fresh or jarred chestnuts, roasted, peeled and thoroughly chopped



  1. In a small heavy bottomed soup pot over medium heat, melt the butter and duck fat.
  2. Add the onion, bacon or duck meat, pears, cinnamon and clove, and cook until softened for 10 to 12 minutes.
  3. Stir in the butternut squash puree and 2 1/2 cups of broth. Bring to a simmer, then reduce the heat to medium-low and cook for 20 minutes.
  4. Using a blender, puree the soup in the pot until smooth. Place back in the pot.
  5. Whisk in the cream, syrup and butter. Add more broth if needed to reach your desired consistency.
  6. Season with salt and pepper. Reheat the soup gently to serving temperature.
  7. Ladle the soup into warmed bowls. Garnish each serving with a swirl of whipped cream and sprinkle with chestnuts. Serve immediately.

Serves 6 to 8

*For a vegetarian dish, leave out the bacon or duck meat.


Roast Turkey with Herbs



1/2 cup fresh thyme, coarsely chopped


1/2 cup fresh sage, coarsely chopped


1/2 cup fresh basil, coarsely chopped


1/2 cup fresh oregano, coarsely chopped


2 tablespoons unsalted butter, room temperature


2 tablespoons coarsely ground pepper


2 tablespoons coarse sea salt


1 1/2 tablespoons dried thyme


1 1/2  tablespoon rubbed or ground sage


11/2 tablespoon dried basil



1(l2-15 lb) turkey (neck & giblets reserved for brioche stuffing), rinsed & patted dry


2 small onions cut into 1/4 inch thick slices


2 carrots cut into l1/4 inch thick rounds


2 celery stalks cut into 1/4 inch pieces


2 leeks cut into 1/4 inch thick rounds


1 whole garlic head, halved crosswise


2 tablespoon extra virgin olive oil


Salt and pepper as needed


4 cups chicken broth


1/2 cup melted butter


  1. Preheat oven to 450 degrees F.  
  2. Mix first 10 ingredients in medium bowl.  
  3. Rub mixture into turkey cavity well.  
  4. Pack onions, carrots, celery, leeks and garlic into cavity.  
  5. Truss turkey with string.
  6. Rub turkey skin with oil, and season with salt and pepper.
  7. Place turkey on rack set in heavy large roasting pan.
  8. Pour 2 cups of the broth into the roasting pan, roast for 30 minutes.  
  9. Reduce oven temperature to 325 degrees F.  
  10. Brush turkey with butter, roast 30 minutes more and brush with butter again.  
  11. Roast turkey about another 2 hours until thermometer inserted in thickest part of thigh registers.
  12. Baste and add broth as needed to keep juices from burning.
  13. Roast turkey to 160 degrees F. Keep basting the turkey occasionally with the pan juices and fat.
  14. Transfer turkey to platter. Degrease pan juices. Let turkey stand 20 minutes before slicing.


Yields 8 servings



SOURCE Le Cordon Bleu

Email to Friend

Fill in the form below to send this article to a friend:

Email to Friend
* Your Name:
* Your Email:
* Friend's Name:
* Friend's Email:
* Security Image:
Security Image Generate new
Copy the numbers and letters from the security image
* Message:

Comments (0)

New comments are currently disabled.