Giada De Laurentiis thanksgiving

When it comes to planning big meals for special occasions, we often look to celeb chef Giada De Laurentiis for recipes and meal-planning tips. After all, she’s used to cooking for crowds and critics alike—from Hollywood’s elite to pioneering food editors. But there’s no one Giada loves cooking for more than her own family.

So we took a peek at her Thanksgiving menu to see what she’ll be whipping up this Turkey Day.

All the classics have a spot at her table (turkey included, of course!), but the standouts are unexpected sides like corn muffins with sun-dried tomatoes and hints of garlic, stuffed mushrooms and roasted veggies.

We headed straight to the kitchen to test out all the delectable dishes (while sipping on Giada’s famous “Blissini”). Check it out below! 

Blissini

What You’ll Need:
1 1/2 cups Prosecco, chilled
1 1/2 cups orange juice, chilled
1 1/2 cups pomegranate juice, chilled
Mint leaves, for garnish 

What You’ll Do:
Combine the Prosecco, orange juice, and pomegranate juice and pour into 4 Champagne glasses. Garnish with mint leaves and serve.

Garlic and Sun-dried Tomato Corn Muffins

What You’ll Need:
2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy)
2 cups frozen whole kernel corn, thawed
3 garlic cloves, minced
2/3 cup diced sun-dried tomatoes (from an 8-ounce jar)
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs

What You’ll Do:
1. Preheat the oven to 375 degrees F. Grease 2 muffin tins.
2. In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine.
3. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine.
4. Spoon the mix into the muffin tins, filling up the cups about halfway.
5. Bake until golden brown on top, about 15 minutes.

Stuffed Mushrooms
Makes 28 servings

What You’ll Need:
1/2 cup Italian-style dried breadcrumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

What You’ll Do:
1. Preheat the oven to 400 degrees F.
2. Stir the breadcrumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
3. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat.
4. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom.
5. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Roasted Potatoes, Carrots, Parsnips and Brussel Sprouts

What You’ll Need:
1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons freshly ground black pepper 

What You’ll Do:
1. Preheat oven to 400 degrees F.
2. Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables on baking sheet and add the dried herbs, salt and pepper.
3. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry
4. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

click through our step-by-step photo gallery below

Giada De Laurentiis thanksgiving
Blissini
1 1/2 cups pomegranate juice, chilled
1 1/2 cups orange juice, chilled
1 1/2 cups Prosecco, chilled
Garlic and Sun-dried Tomato Corn Muffins
Dice 2/3 cups sun-dried tomatoes
Mince 3 garlic cloves
In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes
In a small bowl whisk together the buttermilk, sour cream, and eggs
Add the buttermilk mixture to the muffin mix; Stir to combine
Spoon the mix into the muffin tins, filling up the cups about halfway
Bake until golden brown on top, about 15 minutes
Garlic and Sun-dried Tomato Corn Muffins
Stuffed Mushrooms
1/2 cup grated Pecorino Romano
1/2 cup Italian-style dried breadcrumbs
2 tablespoons chopped fresh Italian parsley leaves
Stir the breadcrumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste
Add 2 tablespoons olive oil in a medium bowl to blend
Remove the mushroom stems
Spoon the filling into the mushroom cavities
Arrange on the baking sheet; Bake until the mushrooms are tender
Roasted Potatoes, Carrots, Parsnips and Brussel Sprouts
Peel and cut 3 medium carrots into 1 1/2-inch thick circles
Cut 4 cups red bliss potatoes into 1 1/2-inch thick slices
Cut 3 medium parsnips into 1 1/2-inch thick slices
Halve 1 1/2 cups Brussels sprouts
Place vegetables on baking sheet and add the dried herbs, salt and pepper.
Top with olive oil
Toss well, evenly coating all the vegetables with the seasonings and oil
Place on middle rack in oven and bake for 35 to 40 minutes

Recipes provided by Giada De Laurentiis; Photos by Chris New

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