For some, the best part of Thanksgiving is the food. Others put family, whether found or biological, at the heart of the holiday. Others, like chef Cory Hughes of Fig & Ash, choose a combination of both as long as the holiday ends with a nap.
“Thanksgiving is our first cold-weather holiday,” the chef says, “and I want warm, nourishing, stick-to-your-ribs kind of food… warm comfort food that is going to give me a nap afterward.”
Warm, earthy, delicious food is exactly what you’ll find in the Thanksgiving recipes Cory shares with TABLE readers. His menu of favorites includes classic dishes elevated by sporting twists like the turkey breast that takes a dip in the sous vide or the savory, earthy addition of squash to his turnover riff on apple pie. The chef’s layered flavors shine in delicious, creamy risotto and Brussels sprouts studded with salty, savory bites of venison jerky. A spicy hint of maple-chipotle butter adds a new level of taste to oven-roasted sweet potatoes.
And, Cory says, this menu makes the perfect post-Thanksgiving sandwich. “A little tiny turkey sandwich on a biscuit with gravy and a little cranberry sauce? That’s a dream.”
Next Level Thanksgiving
Turkey Breast Sous Vide
An elevated take on the Thanksgiving classic, using the French “sous vide” technique to get maximum flavor from the meat.
Turkey Sausage Gravy and Flaky Biscuit
Gravy often gets pushed to the side, literally, on the plate. But in this recipe, paired with homemade biscuits, it gets to be the main event.
Baby Yams with Maple-Chipotle Compound Butter
Maple-chipotle butter is the star of the show in these tender yams from Cory Hughes. These yams prove that a little seasoning goes a long way.
Brussels Sprouts with Pomegranate Seeds and Venison Jerky
Roasted to perfection, these tender and flavorful Brussels sprouts make a delightful side dish, featuring a harmonious blend of earthy flavors and a hint of sweetness, complemented by a subtle smoky undertone.
Farro Risotto with Mushrooms and Taleggio
A wholesome and farro risotto made with earthy mushrooms, and indulgent Taleggio cheese, creating a delicious and satisfying dish with a rustic and comforting appeal.
Story by Maggie Weaver / Recipes by Cory Hughes / Photography by Dave Bryce
Subscribe to TABLE Magazine’s print edition.
