Human Interest A 'Top Chef' Thanksgiving By People Staff Published on November 6, 2008 01:00 PM Share Tweet Pin Email PEOPLE asked the judges and some past competitors of Bravo’s Top Chef (season 5 premieres on Nov. 12) to lay down their knives and create a fresh take on the holiday menu. Here are their recipes: Josie’s Candied-Cranberry-and-Spiced Rum Punch Nikki’s Butternut Squash Soup with Walnuts Dale’s Deep-Fried Turkey with Hot Sauce Tom’s Sausage Stuffing with Caramelized Leek and Sage Padma’s Zucchini Pudding Spike’s Vineyards Cranberry Relish Gail’s Creamed Spinach Harold’s Potato Roesti Dave’s Pumpkin Panne Cotta Lee Anne’s Day-After Turkey and Dumplings Candied-Cranberry-and-Spiced-Rum Punch• Chef Josie Smith-Malave Candied cranberries1 cup cranberries1 cup sugar1 tbsp. minced fresh ginger2 cups water1 stick cinnamon½ cup spiced rum Place all items except rum in small sauce pan over medium heat, and simmer until liquid has evaporated by half (about 20 minutes). Reserve and add rum allow to soak for 4-6 hours. For the cocktail: 1 oz. spiced rum1 oz. light rum (Josie likes Pyrat)1 tbsp. Grand Marnier1oz. pineapple juice1oz. passion fruit juice1 tablespoon (splash) coconut milk1 tablespoon candied cranberriescrushed icenutmeg (fresh, use micro plane; or a pinch of ground) Muddle cranberries in pint glass with crushed ice and passion fruit juice. Add pineapple, rums, Grand Marnier. Top with a splash of coconut milk and garnish with nutmeg. • Josie’s Candied-Cranberry-and-Spiced Rum Punch Nikki’s Butternut Squash Soup with Walnuts Dale’s Deep-Fried Turkey with Hot Sauce Tom’s Sausage Stuffing with Caramelized Leek and Sage Padma’s Zucchini Pudding Spike’s Vineyards Cranberry Relish Gail’s Creamed Spinach Harold’s Potato Roesti Dave’s Pumpkin Panne Cotta Lee Anne’s Day-After Turkey and Dumplings Butternut Squash Soup with Walnuts• Chef Nikki Cascone 2 tbsp. unsalted butter1 onion, chopped4 butternut squash, peeled and cut into 1 in. cubes6 cups chicken stocksalt In large pot melt butter. Add onion and cook until translucent. Add the squash and the stock. Bring to a boil, then lower heat to simmer until squash is tender, about 15 minutes. Let soup cool slightly, then puree in blender in batches. Return pureed soup to pot. Season with 2 teaspoons salt, or to taste. Ladle soup into bowls and garnish with spicy walnuts (recipe below). Spicy Walnuts 1 tbsp melted butter1 cup walnut halves½ tsp. salt¼ tsp. cayenne pepper¼ tsp. paprika¼ tsp. ground nutmeg Preheat oven to 350 degrees. On a sheet pan, combine butter, walnuts, salt, cayenne pepper, paprika and nutmeg. Bake for 10 minutes or until nuts are fragrant. Let cool on pan. Sprinkle over each serving of soup. • Josie’s Candied-Cranberry-and-Spiced Rum Punch Nikki’s Butternut Squash Soup with Walnuts Dale’s Deep-Fried Turkey with Hot Sauce Tom’s Sausage Stuffing with Caramelized Leek and Sage Padma’s Zucchini Pudding Spike’s Vineyards Cranberry Relish Gail’s Creamed Spinach Harold’s Potato Roesti Dave’s Pumpkin Panne Cotta Lee Anne’s Day-After Turkey and Dumplings Deep-Fried Turkey with Hot Sauce• Chef Dale Talde Brine (for a 12 -15 lb. turkey)2 cups maple syrup2 cups salt¼ cup black peppercorns1 tbsp. fresh thyme1 tbsp. fresh rosemary4 gallons water2 heads of garlic Combine all ingredients and cover turkey with the brine for 24 to 36 hours in the refrigerator. To Cook:Remove turkey from brine and dry thoroughly. In an outdoor deep-fryer heat enough oil to cover turkey to 350 degrees (Follow manufacturer’s directions) Gently place dried turkey into the oil. Fry until internal temperature reaches 175 degrees, then remove. The turkey will continue to cook 185 degrees. Serve with dipping sauce (below). Hot SauceIn individual containers (one per person) combine:1 tbsp. confectioners sugar2 tbsp. of any hot sauce you like (Dale likes Frank’s Red Hot) • Josie’s Candied-Cranberry-and-Spiced Rum Punch• Nikki’s Butternut Squash Soup with Walnuts• Dale’s Deep-Fried Turkey with Hot Sauce• Tom’s Sausage Stuffing with Caramelized Leek and Sage• Padma’s Zucchini Pudding• Spike’s Vineyards Cranberry Relish• Gail’s Creamed Spinach• Harold’s Potato Roesti• Dave’s Pumpkin Panne Cotta• Lee Anne’s Day-After Turkey and Dumplings Sausage Stuffing with Caramelized Leek and Sage• Chef Tom Colicchio 2 packages breakfast sausage1 cup finely chopped fennel ½ cup finely chopped carrots½ cup finely chopped celery½ cup finely chopped leeks½ cup finely chopped onion 2 cloves garlic, peeled and minced1 cup golden raisins soaked in hot water and drained2 lbs. crusty French bread, cubed, placed on a tray and left out overnightFresh thyme leavesFresh sage leavesToasted fennel seed6 large lightly beaten eggs2 to 3 cups chicken stockSalt and freshly ground black pepper Preheat oven to 350 degrees. Cook sausage in large sauté pan over medium heat until browned. Remove pan from heat and set aside saving the sausage fat. Remove sausage with a slotted spoon. Cut into ¼-inch pieces. Set aside. Place pan back on the stove over medium heat. Add chopped fennel, carrots, celery, leeks, onion, and garlic. Sauté about 10 minutes. In a large mixing bowl, place the sausage, saut ed vegetables, raisins, bread cubes, thyme, sage, and fennel seeds to taste. Thoroughly mix in eggs. Slowly add just enough chicken stock until mixture is moist. Add salt and pepper to taste. Place in a large gratin dish. Cover with foil and bake for 30 minutes in preheated oven. Uncover and bake until browned. • Josie’s Candied-Cranberry-and-Spiced Rum Punch Nikki’s Butternut Squash Soup with Walnuts Dale’s Deep-Fried Turkey with Hot Sauce Tom’s Sausage Stuffing with Caramelized Leek and Sage Padma’s Zucchini Pudding Spike’s Vineyards Cranberry Relish Gail’s Creamed Spinach Harold’s Potato Roesti Dave’s Pumpkin Panne Cotta Lee Anne’s Day-After Turkey and Dumplings Zucchini Pudding• Padma Lakshmi 2 lb. zucchini, chopped2 fresh bay leaves8 tbsp. (1 stick) butter, sliced½ cup snipped fresh dill1 ½ cups grated mild cheddar cheese3 oz. soft goat cheese1 large egg, well beaten1 cup crushed saltines (about 20 crackers)10 additional whole crackers½ cup canned or fresh cooked sweet corn kernels¼ tsp. cayennesalt and freshly ground black pepper Boil the zucchini and bay leaves in water for 15 to 20 minutes. Drain and discard the bay leaves. Preheat the oven to 350 degrees. Scatter the butter slices in a 9-inch flat baking or gratin dish. Add the zucchini to the butter, mashing it in. Stir in the dill. Add 1 cup of shredded cheddar to the zucchini and continue to stir. Add the goat cheese, beaten egg, crushed saltines (reserving the 10 whole crackers for the top crust), sweet corn, and cayenne. Crumble the reserved crackers into a bowl and mix with ½ cup of cheddar cheese. Sprinkle this over the top to form a crust. Cover the dish with aluminum foil and bake for 25 minutes, uncovering for the last 5 to 6 minutes so the top browns. The pudding should be bubbling just under the surface. Let it rest in the turned-off oven until ready to serve. Serve hot or warm. From Tangy Tart Hot & Sweet by Padma Lakshimi (Weinstein Books, 2007), reprinted with permission • Josie’s Candied-Cranberry-and-Spiced Rum Punch• Nikki’s Butternut Squash Soup with Walnuts• Dale’s Deep-Fried Turkey with Hot Sauce• Tom’s Sausage Stuffing with Caramelized Leek and Sage• Padma’s Zucchini Pudding• Spike’s Vineyards Cranberry Relish• Gail’s Creamed Spinach• Harold’s Potato Roesti• Dave’s Pumpkin Panne Cotta• Lee Anne’s Day-After Turkey and Dumplings The Vineyards Cranberry Relish• Chef Spike Mendelsohn 1-½ cups sugar1 navel orange½ tsp. grated fresh ginger4 cups cranberries½ tsp. chopped sage Grate the peel from the orange, then juice the orange. Combine sugar, orange peel, orange juice and ginger in a medium saucepan. Cook over medium heat until sugar is dissolved. Add cranberries and cook, stirring occasionally until cranberries pop and sauce starts to thicken. Remove from heat. Stir in sage. Let cool. To serve: Sprinkle with additional orange peel and small slices of ginger. • Josie’s Candied-Cranberry-and-Spiced Rum Punch Nikki’s Butternut Squash Soup with Walnuts Dale’s Deep-Fried Turkey with Hot Sauce Tom’s Sausage Stuffing with Caramelized Leek and Sage Padma’s Zucchini Pudding Spike’s Vineyards Cranberry Relish Gail’s Creamed Spinach Harold’s Potato Roesti Dave’s Pumpkin Panne Cotta Lee Anne’s Day-After Turkey and Dumplings Creamed Spinach with Bread Crumbs• Gail Simmons 2 ¼lbs. baby spinach6 tbsp. unsalted butter½ lb. shiitake mushrooms, stemmed, caps cut into ½ inch dice1 medium onion, minced1 tsp. finely chopped thyme leaves3 tbsp. all-purpose flour2 ½ cups whole milk¾ cup finely grated aged Grana Padano cheese (about 2 oz.)Salt and freshly ground pepper1 cup Panko (Japanese bread crumbs) Preheat the oven to 375 degrees. Bring 4 in. of water to a boil in a large pot. Add the spinach in large handfuls and cook just until wilted, about 1 to 2 minutes. Drain the spinach and cool under running water. Drain the spinach again, pressing and squeezing out as much water as possible. Transfer the spinach to a cutting board and coarsely chop it. In a large, deep skillet, melt 4 tbsps. of the butter. Add the shiitake mushrooms, onion and thyme and cook over moderate heat, stirring, until softened and just beginning to brown, about 8 minutes. Stir in the flour and cook, stirring, just until the pan looks dry, about 1 to 2 minutes. Gradually whisk in the milk and stir until smooth and creamy. Bring to a boil over moderate heat and cook, stirring, until very thick, 2 to 3 minutes. Stir in the spinach and half of the cheese and season with salt and pepper. Scrape the mixture into a shallow 1 ½-quart baking dish in an even layer. In a small skillet, melt the remaining 2 tablespoons of butter. Remove from the heat and add the panko and the remaining cheese; season with salt and pepper. Scatter the crumbs over the spinach and bake for about 20 minutes, until the sauce is bubbling and the crumbs are golden. Let stand for 10 minutes before serving. (Originally tested by Food & Wine) • Josie’s Candied-Cranberry-and-Spiced Rum Punch• Nikki’s Butternut Squash Soup with Walnuts• Dale’s Deep-Fried Turkey with Hot Sauce• Tom’s Sausage Stuffing with Caramelized Leek and Sage• Padma’s Zucchini Pudding• Spike’s Vineyards Cranberry Relish• Gail’s Creamed Spinach• Harold’s Potato Roesti• Dave’s Pumpkin Panne Cotta• Lee Anne’s Day-After Turkey and Dumplings Potato Roesti• Chef Harold Dieterle 1 large onion6 slices bacon6 Idaho (russet) potatoes, peeled and shredded¼ cup olive oil¾ tsp. salt¼ tsp. pepper Slice the onion paper thin and cut the bacon into small strips to make bits. In a large sauté pan cook the bacon until crispy, add the sliced. Cook slowly until the onions are caramelized, about 15 minutes. Remove onion mixture from the pan and allow to cool. Meanwhile, squeeze the peeled, shredded potatoes in a clean kitchen towel to remove excess moisture. In a large sauté pan, add the olive oil. On high heat add half the potatoes; spread them out over the surface of the pan. Then add onion mixture. Place the other half of the potatoes over the onion mixture and press down to form a compressed cake. Cook in the pan for 5 minutes on each side. Then place in a 375 degree oven for 20 minutes. Season with salt and cool. Then slice into wedges and serve. • Josie’s Candied-Cranberry-and-Spiced Rum Punch Nikki’s Butternut Squash Soup with Walnuts Dale’s Deep-Fried Turkey with Hot Sauce Tom’s Sausage Stuffing with Caramelized Leek and Sage Padma’s Zucchini Pudding Spike’s Vineyards Cranberry Relish Gail’s Creamed Spinach Harold’s Potato Roesti Dave’s Pumpkin Panne Cotta Lee Anne’s Day-After Turkey and Dumplings Pumpkin Panna Cotta• Chef Dave Martin ¼ cup of cold water1 ½ tbsp. of powdered gelatin3 cups of heavy cream3 cups of half & half1 ¼ cups of granulated sugar1 vanilla bean split and scraped1 ½ cups of sour cream1 cup canned pumpkin puree1 tsp. pumpkin pie spice1 tsp. of vanilla extract½ tablespoon of kosher saltfresh mint leaves (for garnish)whipped cream Activate gelatin in cold water for about 5 minutes. Add to large saucepan with cream & half and half with vanilla extract, sugar and vanilla bean and its scrapings to scald (heat to just boiling). Remove from heat, cool slightly and then blend in sour cream, pumpkin puree, spice and salt. Pour into ramekins and let rest in refrigerator overnight or at least 4 hours to set. Use knife to release from ramekin and set onto plate and garnish with mint sprig and dollop of whipped cream. • Josie’s Candied-Cranberry-and-Spiced Rum Punch Nikki’s Butternut Squash Soup with Walnuts Dale’s Deep-Fried Turkey with Hot Sauce Tom’s Sausage Stuffing with Caramelized Leek and Sage Padma’s Zucchini Pudding Spike’s Vineyards Cranberry Relish Gail’s Creamed Spinach Harold’s Potato Roesti Dave’s Pumpkin Panne Cotta Lee Anne’s Day-After Turkey and Dumplings Day-After Turkey and Dumplings• Chef Lee Anne Wong 2 tbsp. olive oil1 stick butter2 cups pearl onions, trimmed and peeled1 ½ cups carrots, cut into ¾” dice1½ cups celery, cut into ¾” dice2 cloves garlic, minced1 tbsp. thyme, minced2 tsp. sage, minced1 bay leaf½ cup flour¾ cup white wine¼ cup dry sherry4 cups turkey Stock or chicken stock1 cup milkJuice of one lemonpinch nutmegsaltblack pepper1½ lb. cooked turkey meat, white and dark, cut into 1″ chunks (4-5 cups)1 recipe Dumpling Dough (recipe follows)Minced Parsley for garnish In a large Dutch oven or 8 qt pot, heat the butter and olive oil together over medium-high heat. Add the pearl onions, carrots, celery, garlic, thyme, sage, and bay leaf. Season with salt and pepper. Sweat the vegetables until they begin to soften, about 5 minutes. Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes. Add the white wine, sherry, stock, and milk to the pot all at once. Stir well to mix and make sure there are no lumps. Season well with lemon juice, nutmeg, salt and pepper. Bring the mixture to a rolling simmer over medium-high heat, being careful to stir the bottom of the pot. The stock should thicken as it comes to a simmer. Add the chopped turkey to the pot, stirring well to combine. Drop the dumplings onto the surface of the stew and reduce to heat to low and cover the pot with a tight fitting lid. Simmer for 15 minutes until the vegetables are tender and the dumplings have expanded and are cooked through. Serve immediately garnished with chopped parsley. Dumpling Dough 2 cups all-purpose flour½ tsp. baking soda¼ cup parsley, minced1½ tsp. salt½ tsp. freshly ground black pepper3 tablespoons lard or shortening, cold, diced small¾ cup buttermilk, cold Combine the first five ingredients and mix well. Cut in the lard or shortening until the mixture resembles a crumb. Slowly stir in the buttermilk until the dough comes together. Do not overwork the dough. Roll the dough out to ½” thickness. (Use a light amount of flour if needed) At this point you may cut the dough into 2″x2″ squares or pinch off 1″-2″ balls of dough to drop in. For more from the Top Chef contestants, pick up PEOPLE’s latest issue, on stands Friday.