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Using tongs, transfer the chicken to a clean cutting board. Return the soup to a simmer. Break 8 ounces lasagna noodles into bite-sized pieces and add to the soup. Simmer, stirring occasionally, until al dente, 10 to 14 minutes, or according to package instructions. Meanwhile, use 2 forks to shred the chicken into bite-sized pieces.
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Patty Catalano
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Baked in a trusty 9×13 pan, my recipe features soft chunks of bread soaked in a rich, just-sweet-enough vanilla custard with a shatteringly crisp, butter-drenched top. This classic bread pudding is the perfect balance of crowd-pleasing treat and easy dessert, with a make-ahead moment if you want to get a head start.
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Kelli Foster
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Perry is a food writer, photographer, and recipe developer based in New York City. She cooks every day, and somehow eats even more often. Her recipes have been published in Eating Well, Fine Cooking, Food & Wine, The Kitchn, Thrillist, and Tone It Up. Perry grew up in Denver, Colorado and was raised by two grandmothers who taught her the importance of cooking with all five senses and never adhering to a diet with a name. She has a degree in anthropology and a slightly more practical master’s degree in journalism.
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Perry Santanachote
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Gradually add 3 cups low-sodium vegetable or chicken broth, and 1 teaspoon kosher salt. Stir to combine. Bring to a simmer. Add 20 ounces refrigerated or frozen cheese tortellini. It will be mostly, but not fully, submerged in the sauce. Cook, stirring frequently to prevent the tortellini from sticking, until tender and warmed through, 5 to 6 minutes for refrigerated tortellini or 8 to 11 minutes for frozen tortellini.
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Kelli Foster
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Originally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet, Renae used her Montgomery GI Bill to fund her culinary & pastry education at the Institute of Culinary Education in New York. Graduating in 2015, she has since worked as a private chef, freelanced in test kitchens developing in recipes, testing cookbooks for prominent authors, and catering. More recently, she made her debut in the pop-up world serving Southern comfort food under the name “Dear Henry”. A color and glitter enthusiast, her hobbies include budget traveling the world so that she can eat more, dancing, crocheting, engaging in various tomfoolery, baking, and frying the hell out of some chicken cutlets.
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Renae Wilson
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Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
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Meghan Splawn
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Add 2 pounds ground beef, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon unsweetened cocoa powder, 2 teaspoons dried oregano, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper if using. Stir to coat the meat and cook for 1 minute more.
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Kelli Foster
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Make ahead: Bake the casserole as instructed until the rice is tender, about 45 minutes. Stir in the broccoli and top with the cheese, then cool, cover, and freeze for up to 1 month. Thaw overnight in the refrigerator. Reheat, covered, in the oven at 350ºF until heated through, 30 to 45 minutes.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
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Patty Catalano
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Originally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet, Renae used her Montgomery GI Bill to fund her culinary & pastry education at the Institute of Culinary Education in New York. Graduating in 2015, she has since worked as a private chef, freelanced in test kitchens developing in recipes, testing cookbooks for prominent authors, and catering. More recently, she made her debut in the pop-up world serving Southern comfort food under the name “Dear Henry”. A color and glitter enthusiast, her hobbies include budget traveling the world so that she can eat more, dancing, crocheting, engaging in various tomfoolery, baking, and frying the hell out of some chicken cutlets.
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Renae Wilson
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Dried herbs: Dried herbs (besides the parsley) can be used in place of fresh, but the flavor will be sharper. Thanksgiving butter made with dried herbs is best used for basting or placing under the skin of chicken or turkey before roasting. Use 1/4 teaspoon dried sage, 1/8 teaspoon dried thyme, and 1/8 teaspoon dried rosemary in place of the fresh herbs.
Using salted butter: Salted butter can be substituted for the unsalted; just omit the kosher salt.
Storage: Thanksgiving butter can be refrigerated in an airtight container or rolled up in plastic wrap for up to 5 days or frozen for up to 2 months. Let thaw overnight in the refrigerator before using.
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Christine Gallary
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Leading up to the first Thanksgiving I spent with my now-husband at his childhood home, he only talked about one thing — his mom’s legendary stuffing. The stuffing dates back to his grandfather, who would make it every year before his mom took over the duty. He waxed poetic about how it was always the first thing to go among the many dishes and that the entire family looked forward to it the most.
Marrying into the family meant marrying this stuffing. Seeing as how I grew up on Stovetop stuffing, I had no qualms about that. However, since I develop recipes for a living, I also couldn’t help but make a couple of tiny tweaks to the recipe my mother-in-law scribbled down for me in anticipation of hosting my first Thanksgiving a couple of years ago. Of course, the goal wasn’t to dress it up, but to fine tune it in my own way.
So, I replaced the packaged bread cubes with cubes from a fresh loaf of bread that I let dry out overnight. For seasoning, I reached into my pantry for the only poultry seasoning that matters given my New England roots: Bell’s. This salt-free blend of dried rosemary, oregano, sage, ginger, marjoram, thyme, and pepper was invented in Boston over 150 years ago and is sold in a decidedly retro cardboard box with the image of a turkey stamped on it. While any poultry seasoning can be used, if you can find Bell’s, I do think it tastes more of the holiday than any others I’ve tried.
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Sheela Prakash
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Meghan was the Food Editor for Kitchn’s Skills content. She’s a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown’s culinary team. She co-hosts a weekly podcast about food and family called Didn’t I Just Feed You.
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Meghan Splawn
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Make ahead: Assemble the casserole without the onion topping, cover, and refrigerate up to 1 day ahead. Let the casserole sit at room temperature while the oven heats. Uncover and top with the fried onions. Bake for 30 to 40 minutes, covering the top with aluminum foil in the final 10 minutes if the onions brown too quickly.
Substitutions: 3 (about 15-ounce) cans green beans can be substituted for the fresh green beans. Drain well before adding to the mushroom sauce.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
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Patty Catalano
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Taylor is a freelance writer, food blogger, and baker from Eastern Pennsylvania. She loves exploring new cities and has helped teach cooking classes and assisted a private chef. When not working, you’ll probably find her whipping up something sweet in the kitchen or binging Food Network. She currently lives in Los Angeles with her husband and their cat, Nala.
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Taylor Kocher
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Simply dump canned (whole berry) cranberry sauce and apple pie filling into a baking dish, sprinkle cake mix on top, dot it with thinly sliced butter, and bake. Everyone at your holiday table will want seconds of the cinnamon-spiced apples and tart cranberries under a buttery crunch of the cobbler-esque topping. Here’s how to make it.
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Patty Catalano
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