7: Thanksgiving: How to Cook it Well

Cookbook Club

Welcome to Cookbook Club! Thanksgiving is just around the corner, and we are gearing up for this ultimate cooking holiday. Kirsten Collins joins us to chat about Sam Sifton's many opinions about what Thanksgiving should (and shouldn't) be.

Resources shared in this episode:

• Thanksgiving: How to Cook it Well
• The United States of Thanksgiving (NYT, 2014)

Recipes we talked about from this cookbook:

• Mashed potatoes (page 55)
• Braised Brussels sprouts with buttered bread crumbs (page 64)
• Quick turkey stock (page 19)
• A simple roast turkey (page 24)
• An even more simple roast turkey (page 26)
• Herb-roasted turkey (page 27)
• Fresh bread dressing (page 48)
• Giblet gravy (page 73)
• Basic cranberry sauce (page 75)
• Creamed Brussels sprouts (page 63)
• Maple-glazed carrots with black pepper (page 66)
• Three-pepper sausage cornbread stuffing (page 50)
• Scalloped potatoes (page 56)
• Mulled wine (page 93)
• Hot buttered rum (page 94)
• Pumpkin pie (page 106)
• Apple pie (page 97)
• Apple pizza (page 108)

Other recipes we mentioned:

• Buttered stuffing with celery and leeks (Alison Roman, NYT)
• America's Test Kitchen pumpkin pie
• Pumpkin chiffon pie

About our Guest

Kirsten Collins is the executive director of The Circus Project in Portland, Oregon.

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