Madeleine's Double Turkey with All The Sides

Madeleine's Double Turkey with All The Sides

Finicky pears must be eaten immediately when ripe. At Essex Street Market, Madeleine had 3 pears ready to go, so she made this clean and crisp salad.

Serves 4 | Cook Time 3 hours


2, 10-12 Pound Turkeys
Stuffing or Aromatics of your Choice

3 Pears
¾ Cups of Mustard Vinaigrette
2 Fennel Bulbs
4 Ounces of Crumbled Blue cheese
½ Cup of Pomegranate Seeds

1. Preheat the oven to 325 ℉. Remove the turkey neck and giblets.

2. Pat the turkeys dry and put breast-side up on a rack in a roasting pan; season inside and out with salt and pepper. Fill the turkey cavities with aromatics or stuffing, then let stand 30 minutes at room temperature.

3. Brush the turkeys with melted butter, tent with foil and roast 2 hours. Increase the oven temperature to 425℉; uncover the turkey, brush with more butter and roast 1 more hour, or until the thigh meat reaches 165 ℉.

4. As the Turkeys cook, Chiffonade the fennel and slice the pears.

5. Toss all Salad ingredients together.

Serve with plenty of sides such as brussel sprouts and mushrooms to ensure everyone will leave with lots of leftovers.

Andy's Pork Shoulder

Andy's Pork Shoulder

Andy, Luis’ nephew of Luis Meats at Essex Street Market, prefers pork on his Thanksgiving table.

Serves 8 | Cook Time 4 Hours

4 Lbs of Pork Shoulder
3 Tablespoons of Lemon
2 Tablespoons of Oregano
2 Tablespoons of Adobo
3 Tablespoons of Smashed Garlic
2 Green peppers, Sliced
1 Onion, Sliced

1. Rub the shoulder with lemon, seasonings, and garlic, cover and let it sit overnight.

2. Heat the oven to 350℉ and cook for about 4 hours or until tender.

3. In the last 30 minutes, place peppers and onions on the roasting pan to cook with the pork.

Share your culinary creation with your community, just as Andy and his family would have done back in the Dominican Republic

Andrew's Sweet Potato Casserole

Andrew's Sweet Potato Casserole

While Andrew shops at Essex Street Market, he shares this recipe that comes from the Texan home of an American friend he spent the holidays with.

Serves 6 | Cook Time 40 minutes

3 to 4 Large Sweet Potatoes, Cooked
½  Cup of Unsalted Butter
¾  Cup of Granulated Sugar
Pinch of Salt
2 Large Eggs, Beaten
¼  Cup of Half and Half
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Ginger
¼  Teaspoon Nutmeg
1 Teaspoon Pure Vanilla Extract
3 Cups of Mini Marshmallows

1. Preheat oven to 375℉. Butter a 1-½  to 2 quart casserole dish; set aside.

2. Puree the cooked and cooled sweet potatoes until smooth; add the butter, half the sugar, pinch of salt and all of the half and half, cinnamon, ginger, nutmeg and vanilla extract; stir well and taste. Add the remaining sugar as needed to taste. Add the eggs and combine well. 

3. Pour into the casserole dish. Cover and bake at 375℉ for about 30 minutes, until heated through well.

4. Remove, uncover and spread marshmallows on the top, bake uncovered about 10 minutes longer, or until marshmallows are nicely browned.

Serve during the meal even though it seems to taste more like a dessert!

Seiko's Vegan Pumpkin Dumplings

Seiko's Vegan Pumpkin Dumplings

This year marked Seiko's first Thanksgiving in New York City. She put an asian twist on a favorite fall flavor for a potluck Friendsgiving celebration.

Serves 6  | Cook Time 40 minutes

1 Pumpkin
Salt to taste
1 Tablespoon of Rosemary
2 Leeks
16 Ounces of Pre-made Dough from Chinatown
1 Tablespoon of Oil

1. Cut your pumpkin into quarters, peel off the skin, and remove the seeds. Cut the pumpkin into smaller cubes to help cook faster.

2. Place the pumpkin in a 350 degree oven for 20 - 30 minutes or until tender (no need to preheat).

3. Cut leeks into thin slices and saute them on medium heat for about 25 minutes or until nearly caramelized. Use 1 tablespoon of oil.

4. Combine leeks, pumpkin, rosemary, and salt to taste. 

5. Create balls from the dough. Press the balls into disks and place a spoonful of filling in the middle. Press together edges of the dough to contain the filling. A light brushing of water on the edges may help them to stick.

6. Boil dumplings until they float to the top. Strain and Serve with dipping sauce of soy sauce and balsamic vinegar.

Make them with a group of friends and family.

Andrew's Shattered Dish Stuffing

Andrew's Shattered Dish Stuffing

Andrew, manager of Formaggio at Essex Street Market, looks forward each year to eating this crispy, crunchy, soft, and chewy stuffing made by his mother.

Serves 12 | Cook Time 45 minutes

1 Pound Thick-Cut Bacon, Chopped
1 Cup of Butter
2 Large Onions, Chopped
5 Celery Stalks, Diced
2 Cloves Garlic, Minced
2 Tablespoons of Rosemary
2 Pounds of Thick Day Old Bread, Cubed
8 Eggs, Lightly Beaten
1 Tablespoon Dried Thyme
3 Tablespoons Dried Sage Leaves
2 Quarts of Chicken Stock
1 Cup of Bourbon
2 Cups of Chestnuts, Chopped

1. Heat oven to 350℉. Lightly grease two very thick baking dishes.

2. Place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown. Drain on paper towels. Pour bacon fat remaining in the skillet into a bowl.

3. Using the same skillet, melt the butter over medium heat. Stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes. Stir in the reserved bacon fat.

4. Meanwhile, place the bread cubes into a large bowl. Stir in the eggs, thyme, sage, and onion mixture, and toss to mix evenly.

5. Stir the chicken stock and bourbon together in a bowl. Pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency. Use your hands to evenly mix the ingredients together. Spoon stuffing mixture evenly between the prepared baking dishes and pat down lightly.

6. Bake for 45 minutes in the preheated oven or until a knife inserted into the center comes out clean.

Use the 5-minute rule if a stressed family member prepares stuffing and accidentally drops it on the floor.

Ramon and Gaddiel's Singing Butternut Squash Soup

Ramon and Gaddiel's Singing Butternut Squash Soup

Essex Street Market shoppers, Ramon and Gaddiel find that singing while preparing this creamy squash soup yields the best results.

Serves 6 | Cook Time 1 hour

4 Tablespoons of Butter
4 Tablespoons of Chopped Onions
3 Pounds of Butternut Squash (about 1 large), unpeeled, squash halved lengthwise, seeds and stringy fibers scraped with spoon and reserve (about ¼  cup), and each half cut into quarters
6 Cups of Chicken Stock
½  cup heavy cream

1. In a Dutch oven/heavy pot over medium heat, melt the butter. Add onions and sauté for several minutes. Add reserved squash fibers and seeds and saute about 4 minutes. Pour water into Dutch oven, add 1 ½  teaspoons salt, and place steamer basket over water. Place squash halves in steamer basket, cover pot, bring water to boil, and steam squash for 30 minutes, or until very soft.

2. Remove squash to a rimmed baking sheet to cool. Strain steaming liquid, pressing on solids to remove all liquid. Discard solids.

3. Scrape cooled squash from skin into a bowl. Working in two batches, blend steaming liquid and squash together until smooth. Pour puree back into Dutch oven, and stir in cream. Salt to taste. Heat soup to desired serving temperature.

This soup can be made the day before in order to make your holiday or event less chaotic.

Brenda's Shabbas with a Little Dash

Brenda's Shabbas with a Little Dash

Serves 3 | Cook Time 10 minutes

3, 4 - Ounce Salmon fillets, 1” thick
Mrs. dash

1. Pre - heat George Foreman Grill for 5 minutes on medium high with the lid closed.

2. Squeeze fresh lemon on top of each fillet. Sprinkle with Mrs. Dash and Rosemary.

3. Place fillets on the grill and close lid. Let cook for approximately 5 minutes or until the salmon can be easily flaked with a fork.

Brenda recommends serving the salmon with a simple beet salad made with onion, mayonnaise, sugar and vinegar.

Kiki's Stuffing

Kiki's Stuffing

Rona, owner of Boubouki in Essex Street Market, puts out fresh Greek food every day but sometime all she wants is Kiki’s stuffing. Kiki was a close friend of Rona’s mother and fellow Greek/American, as well as a stuffing mastermind.

Serves 10 | Cook Time 35 minutes

14 Boiled Chestnuts, Peeled and Chopped
1 Loaf Dry Bread, Cubed (about 8 cups)
1 Large Egg, Beaten
½  Cup (1 stick) Butter
1 Large Sweet Onion, Chopped
1 Cup Celery, Chopped
1 Cup Turkey Broth
1 Cup Fresh Parsley, Chopped
1 Teaspoon Dried Sage
1 Teaspoon Dried Thyme
1 Teaspoon Dried Oregano
½ Cup of Pomegranate Seed
1 Cup Crumbled Feta Cheese
1 Cup Black Olives, Chopped
Salt and Pepper to Taste

1. Preheat the oven to 375 degrees Fahrenheit.

2. Melt butter over medium heat in a medium saucepan.

3. Add chopped onion and celery, and saute over medium heat for 2 - 3 minutes.

4. Add cubed bread, beaten egg, parsley, thyme, sage, oregano and turkey broth. Mix over
medium heat until all turkey broth is absorbed by the bread.

6. Remove from heat and mix in feta cheese, pomegranate seeds, and olives.

7. Pour stuffing into a medium baking dish, cover with foil, and bake for 25 - 30 minutes. Enjoy!

Serve with Thanksgiving staples and embrace the holiday to the fullest.

Rhonda's Thanksgiving Pies

Rhonda's Thanksgiving Pies

Owner of Roni Sue Chocolates (formally located in Essex Street Market), Rhonda says a savvy for making scrumptious sweets runs in her blood. Her daughter Allison Kave always makes the Thanksgiving pies and built her own business around them. This is her first award winning recipe
Serves 8 | Cook Time 55 minutes


¾  Cup of Unbleached All-purpose Flour
¼  Cup of Cake Flour
1 Teaspoon of Kosher Salt
1 Teaspoon of Sugar
6 Tablespoons of Unsalted Butter, Diced and Chilled
2 Tablespoons of Lard, Chilled
½  Teaspoon of White Vinegar
¼  Cup of Very Cold Water

1 Cup of Light Brown Sugar
3 Tablespoons of Unsalted Butter, Melted
½  Cup of Maple Syrup
3 Large Eggs, Beaten
2 Cups of Pecans, Lightly Toasted
2 - 3 Tablespoons of Good Bourbon
A Pinch of Salt:
1 Teaspoon of Ground Dried Ginger
About 2 Teaspoons of Fresh Ginger, Peeled and Finely Grated
¼  Cup of Crystallized Ginger, Finely Chopped

1. Make the crust. I use a food processor for this, and it turns out wonderfully, but you can cut the fat into the flour by hand if you don’t have one. A pastry cutter or a couple of knives will do the trick.

2. In the work bowl of a food processor fitted with a metal blade, pulse the flours, salt, and sugar just to combine.  Add the butter and lard, and pulse a few times to cut the fat into the flour. The mixture should resemble coarse crumbs. Combine the vinegar (if using) with the cold water. With the processor running, pour the liquid down the feed tube all at once. As soon as the dough begins to form a ball around the blade, stop the machine. Lay a piece of plastic wrap on the counter and dump the dough onto it, scraping the bowl and blade with a spatula. Pat the dough into a ball, wrap lightly, and chill for at least an hour before using. Dough can be refrigerated for up to 2 days or frozen for up to 2 months.

3. After the dough has rested, lightly dust a clean work surface with flour, and roll out to a circle approximately 10 inches in diameter, and about ⅛ inch thick. Line a buttered pie plate with the dough, and trim the overhang to about ½  inch.  Do not prick with a fork. Tuck the overhang under the edge between the pie plate and the crust, and make a nice decoration around the edge by pinching the dough between your thumb and forefinger. Return to the fridge to chill for another 20 - 30 minutes.

4.  Preheat oven to 425℉. Line the crust with foil and fill with pie weights, dried beans, or dried rice, to help the crust hold its shape while baking. Bake for 12 minutes, then remove the weights and foil, and return to the oven for 10 more minutes, until the crust begins to brown lightly. Remove from the oven and cool before filling. If the crust has bubbled up at all on the bottom don’t worry, just lightly press down any bubbles.

5. Turn the oven down to 350℉. While the crust cools, make the filling. In a mixing bowl, stir together the sugar and the melted butter. Add the maple syrup, eggs, pecans (toast these lightly first for best flavor), bourbon, salt, and gingers, and stir until all ingredients are combined. Pour mixture into cooled pie crust, brush edges of crust with an egg wash or cream, and bake for approx 25-35 minutes, or until the pie is set. Remove from the oven and cool on a wire rack. The pie can be frozen after it has cooled. To do so, wrap it well in plastic and then foil, and leave it out at room temperature for a few hours to defrost

John's Gone Fishing

John's Gone Fishing

John of Nordic Preserves, Fish, and Wildlife Company in Essex Street Market, loves the solitude of fishing in the mountainous area of Hemsedal, Norway.

Serves 1 - 2 | Cook Time 2 - 6 Hours

Tackle Box
Live Bait
A Fishing Licence

1. Obtain a Fishing Licence! This is essential, even if you are a 3 hour walk from civilization, bureaucracy may still follow and take your fishing pole.

2. Choose a remote location and make your way there. A lot of walking will probably be required.

3. Set up, sit back, and enjoy the solitude of the wilderness.

It’s nice to catch things but more important to enjoy being up in the mountains free from bother.

John's Moose

John's Moose

John of Nordic Preserves, Fish, & Wildlife Company in Essex Street Market found himself in a bit of a pickle when a mounted caribou head fell onto a customer during a smorgasbord event. The incident sparked controversy: Was it a moose or a caribou that was loose?

Serves 4 | Cook Time 20 minutes

28 Ounces of Moose meat
3 tablespoons of Fresh thyme
2 Shallots
7 Ounces of Fresh mushrooms
4 Tablespooons Olive oil
1 2/3  Cups of Red wine
3 3/8 Cups of Stock
1 Tablespoons of Parsley
1  Tablespoons of Chives
3 ½ Tablespoons of Butter

1. Separate the meat in 7 oz steaks. Chop up the thyme, and sprinkle over the steaks with salt and pepper. 

2. Pan fry each steak in butter on both sides for about 2-3 minutes or until the center is pink. 

3. Chop the onions and mushrooms and saute them in olive oil. 

4. Pour the red wine over the vegetables, and let reduce until about ¼  is left. Add the stock and reduce until about half of the mixture remains. 

5. Whip in butter, and add salt and pepper to taste. Chop the parsley and chives, add them just before serving

Dad's Cranberry Sauce

Dad's Cranberry Sauce

Benny is an employee of Saxelby Cheesemongers at Essex Street Market and until recently didn’t know there was such a thing as canned cranberry sauce. Her first year away from home, she begged her father for this delicious cranberry sauce recipe that he makes every year for Thanksgiving. 

Serves 8 | Cook Time 10 minutes

12 Ounces of Cranberries
1½ Cups of Sugar
1 Orange

1. Rinse and pick over all of the cranberries.

2. Put cranberries into a sauce pan. Add the sugar and ⅓ cup of water to the pan.

3. Grate in at least 2 tablespoons of orange rind and squeeze in the juice of orange.

4. Cook on medium until all of the Cranberries have burst.

5. Scoop the foam off the top, let cool, and store in the fridge until you are ready to devour it.

“Gelatinous bologna” (canned sauce) stands no chance against this Thanksgiving classic.