Thanksgiving Bounty

Local chefs share their favorite Thanksgiving recipes


Professional servers Matt Town and Rachel Flock taste dishes from BC executive chef Wayne Cafariella's new menu.

2/3 cup butter, softened

1/2 cup sugar

1/2 cup honey

3 eggs

1 2/3 cups milk

2 1/3 cups all-purpose flour

1 cup cornmeal

4 1/2 teaspoons baking powder

1 teaspoon salt

In a mixing bowl, cream butter and sugar. Combine the eggs, honey and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.

Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 375 degrees for about 22-27 minutes or until a toothpick inserted near the center comes out clean. Let cool on the side.

For the wet ingredients:

You will need chicken stock. Nothing beats a great homemade chicken stock, but if you don't have the means to take on the task or just don't have the time. I recommend using Swanson brand chicken stock.

You will also need to find a good sausage, This recipe works well with any sausage really. Here at BC restaurant we use a great Duck and Foie Gras Sausage. If you want you may substitute a good Andouille or Chorizo, a good sweet italian sausage would work as well. Since we're

in the winter/holiday season, I chose to use a duck and foie gras sausage.

4oz canola oil

1 Quart Chicken Stock

6 Sausage links (decased, squeeze the filling out, discard the casings)

1 bunch of Celery (fine diced)

1 Spanish onion (fine diced)

6 sprigs of thyme (picked)

1 cup of Dried Cranberries (chopped)

*if you have good knife skills, you may take on the task of dicing or if you want a quicker way, you may pulse the onion, celery and thyme together in a food processor (I won't tell!)

Salt and Pepper (to taste)

In a small sauce pot warm up the quart of chicken stock. In a large sauté pan over medium high heat start to brown the sausage. Once the sausage starts to brown, add the diced onion, celery and

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