Claire Saffitz Cooks Her Ideal Thanksgiving Start to Finish | NYT Cooking
Get all of Claire's Thanksgiving recipes:
If you’ve ever wondered what Claire Saffitz’s Thanksgiving dinner looks like, this video is for you.
Claire’s here to cook her ideal holiday dinner from start to finish. There are fluffy mashed potatoes, homemade cranberry sauce, caramelized brussels sprouts with lemon and an easy turkey recipe that keeps things simple using her foolproof methods, along with broth and gravy. And because no Thanksgiving is complete without dessert, Claire also shows us how to make her five new pie recipes: pecan slab pie, a cranberry cheesecake tart, a caramelized apple pie, a pumpkin pie with pepitas and a creamy lemon pie with honey and ginger. Make one or make them all. Happy eating!
00:00 - 1:11: Intro
1:12 - 2:07: The menu
2:08 - 6:33: Make the pie dough
6:34 - 9:23: Start the stock
9:24 - 14:04: Caramelized apple pie filling
14:05 - 17:10: Simmer and skim the stock
17:11 - 19:07: Brine the turkey
19:08 - 26:07: Parbake the pumpkin pie crust
26:08 - 29:43: Prepare the pecan slab pie
29:44 - 35:19: Fill and bake the pumpkin pie
35:20 - 37:06: Make the cranberry sauce
37:07 - 40:43: Assemble the pecan slab pie
40:44 - 42:54: Finish the stock and cranberry sauce
42:55 - 46:28: Assemble the caramelized apple pie
46:29 - 55:34: Prep the stuffing
55:35 - 57:41: Prep the brussels sprouts
57:42 - 1:02:27: Make the gravy
1:02:28 - 1:04:50: Make the glazed shallots
1:04:51 - 1:05:38: Cook the turkey
1:05:39 - 1:11:44: Make the mashed potatoes
1:11:45 - 1:13:34: One hour warning
1:13:35 - 1:17:07: Carve the turkey
1:17:08 - End: Enjoy Thanksgiving dinner
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Pecan Pie Recipe
This old fashioned classic pecan pie recipe has the perfect combination of salty and sweet flavor with gooey, crunchy textures in a flakey homemade butter crust. It's the perfect holiday dessert for Thanksgiving and every fall get together.
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The Ultimate Pecan Pie Recipe
With a flaky, golden pie crust and sweet filling, this homemade Pecan Pie recipe is a classic old-fashioned dessert that’s a staple for Thanksgiving or any holiday gathering. It’s easy to make and a family favorite, as it turns out perfectly every single time. It’s the perfect combination of sweet and salty that is so satisfying after a holiday dinner. It’s a classic holiday pie for a reason!
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PUMPKIN-PECAN PIE BARS | The best Thanksgiving dessert is a unique blend of 2 holiday classics!
A perfect blend of pumpkin and pecan pies, layered together on a buttery no roll crust, cut into easy to handle squares make this the ultimate Thanksgiving dessert! Everyone will want the recipe, and it's so easy to make. Come into the kitchen with me, and I'll show you how to make this star of the holiday dessert table.
If you think this looks delicious, let us know by clicking LIKE, and after you make it, come back and leave us a COMMENT letting us know how much you loved it! And of course, make sure you are SUBSCRIBED to our channel for more delicious family favorite recipes like this one.
Happy Thanksgiving & happy homecooking!
Here are some other recipes that may interest you:
Pumpkin Pie Cinnamon Rolls with Maple Cream Cheese Icing
Spinach Bites with Creamy Dipping Sauce (my favorite Thanksgiving appetizer)
Ingredients:
Crust-
8 oz (1 cup) butter, softened
2/3 cup packed brown sugar
2 2/3 cups all purpose flour
1/2 teaspoon salt
Filling-
6 eggs
3/4 cup each granulated sugar and packed brown sugar
15 oz can pumpkin puree
1 cup maple syrup
1/2 cup light corn syrup
1/2 Tablespoon pumpkin spice
3 cups pecan halves
Bake crust at 350⁰ for 30 mins or until golden, then top hot crust with filling and bake 45 mins longer, until set. Let cool to room temp in pan before cutting.
Music: Patience by Dyalla, Treat Yourself by Dyalla, and Poolside Radio by Dyalla
#happilyhomecooking #fallrecipe #thanksgiving #thanksgivingrecipe #thanksgivingrecipes #thanksgivingdessert #pumpkin #pumpkinpie #pumpkinspice #pecanpie
Best Pumpkin Pie Ever - Classic Thanksgiving Pumpkin Pie - Ultimate Thanksgiving Pies
Learn how to make the best Pumpkin Pie Ever! Go to for the ingredient amounts, more information, and over 760 more video recipes! I hope you enjoy this easy Thanksgiving Pumpkin Pie recipe!
Chef John's Pumpkin Pie is part of the Ultimate Thanksgiving Pie playlist
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Pecan Pie Cheesecake
Pecan pie cheesecake is a genius combination of two favorite desserts. With this delicious recipe, you get all of the crunchy flavors of a classic pecan pie, paired with the creaminess of a traditional cheesecake. This is one dessert you don’t want to miss. It’s the perfect crowd-pleaser to make for the holidays!
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Grab the full, printable recipe on my blog:
INGREDIENTS
Crust
2 cups graham cracker crumbs either store bought ot use a food processor to create fine crumbs from whole graham crackers
1/3 cup light brown sugar packed
1/2 cup salted butter melted
Pecan Pie Filling
1/3 cup salted butter
2 eggs
1 teaspoon vanilla extract
1 1/2 cup pecans chopped
1 cup light corn syrup
1 cup granulated sugar
Cheesecake
2 8-oz package cream cheese softened
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 tablespoon all-purpose flour
1 tablespoon vanilla extract
3 eggs
1/2 cup sour cream
Pecan Topping
1/4 cup salted butter
1/3 cup light brown sugar
1/2 tsp vanilla extract
1/4 cup heavy cream
1 cup pecans roughly chopped
INSTRUCTIONS
Crust
Preheat the oven to 325°F.
Line a 9” round springform pan with parchment paper and spray with non-stick cooking spray.
Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
Place the crust into the freezer to chill while the filling is being prepared.
Pecan Filling
In a 2 quart saucepan, melt 1/3 cup butter over medium heat.
Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.
Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
Pour the pecan pie filling into the chilled crust and spread into an even layer.
Cheesecake
Beat together cream cheese and sugar until fully mixed and fluffy.
TIP: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
Mix in salt and flour.
By hand, gently stir in vanilla extract and one egg at a time until fully combined.
Mix in the sour cream and stir until smooth.
Pour cheesecake mixture evenly over the pecan filling mixture.
TIP: When you layer the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
When the cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill overnight.
Once chilled, remove the cheesecake from the springform pan and prepare pecan topping.
Pecan Topping
Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
Stir in pecans and spoon topping over cheesecake.
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