Feasting with the Stars

The Menu

Herb Roast Turkey

Thanksgiving Sweet Potato Casserole

Glazed Turnips

Pumpkin and Sage Risotto

Andre Agassi & Stefanie Graf’s HERB ROAST TURKEY

Makes 8 to 16 servings, with leftovers

1 12- to 16-lb. turkey

4 or more large fresh rosemary sprigs

1 large onion, skin on, quartered

1 head of garlic, broken apart

8 large sage leaves

1 tbsp. olive oil

1 tbsp. kosher salt

¼ to½ tsp. freshly ground black pepper

Allow 1½ hours’ roasting time for a 12-lb. turkey, and add about 5 to 10 minutes for each additional pound. This will be one of the most beautiful turkeys you’ve ever roasted!

1. Place an oven rack low in the oven. Preheat oven to 375°F.

2. Remove the giblets and neck from turkey cavities, checking that both cavities are empty. Rinse turkey with cold water, inside and out, and pat dry. Keep the legs tied together with the metal clip, or tie with butcher’s twine.

3. Place half of the rosemary sprigs and all the onion and garlic in the bird’s body cavity.

4. Pull the leaves off the remaining rosemary sprigs. Carefully loosen the turkey skin over the breast and legs (by running your hands under it), being careful not to tear it. Keeping them as flat as possible, tuck the sage and rosemary leaves you pulled off under the breast, thigh and leg skin, arranging the herbs decoratively. Carefully pull the breast skin tightly down over the breastbone, then thread metal closure skewers through both sides of the skin flaps to bridge the turkey body-cavity opening. Thread skewers alternately from left to right, then right to left. With a 12-in. piece of butcher’s twine or white cotton string work back and forth around the skewers to lace up the cavity shoelace-style.

5. Spray a roasting rack with nonstick vegetable spray and place the turkey on the rack in an open shallow roasting pan. Rub the turkey all over with the olive oil, then generously sprinkle with the salt and pepper.

6. Place the turkey on the low oven rack and roast until the inner, thickest part of the thigh registers 175°F. (Insert metal-stem instant-read thermometer in the back side of thigh by the turkey body.)

7. If you are cooking a larger turkey, you may need to tent the breast loosely with apiece of buttered foil to avoid over-browning of the breast. About 30 to 45 minutes before the end of cooking, remove tent to allow browning.

8. When the turkey is done, remove from the oven. Before carving the turkey, let it stand for 10 to 15 minutes to allow the juices to settle. As the turkey stands, the thigh temperature will reach 180°F.

9. Use the pan drippings to make your gravy.


Makes 6 to 8 servings

6 cups reduced-sodium chicken broth

½ cup canned pumpkin 1 tbsp. olive oil

1 small onion, finely chopped

3 cups cubed, peeled pumpkin or butternut squash

2 cups Arborio rice

1/3 cup dry white wine, or substitute reduced-sodium chicken broth

½ cup grated Parmesan cheese

2 tsp. chopped fresh sage Black pepper

Mushroom and Pea Ragout

1 tbsp. olive oil

1 small onion or shallot, chopped

1 small garlic clove, crushed

8 oz. mixed exotic or wild mushrooms

1 (10-oz.) package frozen peas, thawed and drained

¼ cup reduced-sodium chicken broth

1. To make the risotto: In a large saucepan, stir together broth and canned pumpkin. Bring to a boil, reduce the heat, and hold at a very low simmer.

2. Meanwhile, in a 4-quart Dutch oven, heat oil over medium heat and sauté onion for about 5 minutes or until tender. Add fresh pumpkin or squash and cook for 2 minutes, stirring.

3. Add rice, stirring for 2 minutes more.

4. Add wine to rice mixture and cook until the wine has evaporated. Slowly add 2 cups of the broth mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add the remaining broth mixture,¾ cup at a time, stirring constantly until the broth is absorbed (about 30 minutes). Stir the Parmesan cheese and sage into the rice mixture. Season to taste with black pepper.

5. Meanwhile, to make the ragout: Heat oil in a nonstick 10-in. skillet over medium heat and sauté onion until tender and golden, about 10 minutes. Add garlic and cook 30 seconds. Stir in mushrooms; increase heat to medium-high and cook 5 minutes or until mushrooms are wilted. Stir in peas and broth and cook until heated through. Serve about½ cup portion in the center of each bowl of risotto.


Makes 10 to 12 servings

5 cups mashed cooked sweet potatoes

8 tbsp. (1 stick) butter, melted

½ cup milk

1 cup granulated sugar

½ tsp. vanilla extract

2 eggs, well beaten


1 cup brown sugar

2 cups mini marshmallows

5 tbsp. butter, melted

1. Preheat oven to 350°F. Grease one or more baking dishes (recipe fills to top a deep 9″ x 13″ dish) and reserve.

2. In a large bowl, mix together mashed sweet potatoes, melted butter, milk, granulated sugar, vanilla extract and eggs. Spread sweet potatoes in baking dish.

3. To make the topping: In a small bowl, mix together brown sugar and marshmallows. Sprinkle mixture on top of sweet potatoes. Drizzle melted butter over marshmallow topping.

4. Bake until sweet potatoes are heated through and topping is puffy and browned.


Makes 4 to 6 servings

2 lbs. young turnips, peeled, then halved, quartered or cut in finger-size sticks, depending on size

4 tbsp. Butter Sea or kosher salt Freshly ground black pepper

2 tbsp. of your favorite honey

½ to¾ cup water

Chopped fresh basil, for garnish

1. Place turnips in a large heavy pan and add butter, salt and pepper to taste, honey and water.

2. Cut a round of baking parchment to fit exactly over the turnips—or place a lid on slightly askew.

3. Bring liquid to a boil over medium heat and then turn down to medium-low. Cook for about 20 minutes or until the water has reduced to a thick, shiny glaze in the bottom of the pan and the turnips are tender.

4. Place the turnips in a serving dish and spoon the glaze over them.

5. Garnish with a little chopped fresh basil and serve.

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