Thanksgiving Recipes from the Stars

This Thanksgiving, share an appeitzer, a main course, a side dish or a dessert with some famous Hollywood faces. We'll show you how

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Jay Leno's Uncle Louie's Chicken Wings Marinara

Jay Leno is full of laughs and finger-lickin'-good appetizers.

  • 2-3 dozen chicken wings
  • 1 can Italian plum tomatoes
  • Olive oil
  • Garlic or garlic powder
  • Durkee’s hot sauce
  • Salt
  • Parsley


Cook chicken wings by broiling or lightly flour them and deep fry in safflower or peanut oil. While they are cooking, prepare the sauce.


Heat 1/8-inch of olive oil in a pan, add garlic powder or crushed garlic to taste.

Mash one can of whole plum tomatoes through a sieve and cook in the olive oil.

Add a few teaspoons of chopped parsley and salt to taste. Then cook about 20 minutes.

At the end of this cooking time, add Durkees hot sauce (put a little or a lot, depending on how hot or mild your taste), but put in at least 2 tablespoons or the sauce won’t be as tasty.

Add a little garlic powder and cook another 3-4 minutes.


In a bowl, toss the chicken wings with ½ cup of the sauce and serve with the remaining sauce on the side to dip the wings into.


Fran Drescher's Kale Soup

Happily Divorced's Fran Drescher will whet your appetite with this pleasing starter.

  • 2 quarts of organic vegetable broth
  • 1 large bunch of black Tuscan kale leaves julienned
  • 1 cup raw peas fresh or frozen
  • 1 cup raw corn fresh or frozen
  • 1 cooked cup quinoa or pearl barley or brown rice prepared to package instructions
  • Kosher or sea salt and fresh ground pepper to taste. (A pinch of each to start).


Cook kale in veggie broth over medium heat for approx 20 minutes or until liquid turns green and kale is soft.

Let cool to room temperature and then using a handheld blender lightly purée directly in the pot until there are only small bits of the kale leaves visible.

If you are using a traditional blender or food processor blend in batches then pour into a new soup pot.


Add corn and peas plus salt and fresh pepper to taste.


Put on low heat for 10 more minutes to soften raw vegetables.

Then add the cooked grain of your choice into soup then stir and serve. It’s a healthy soup that even kids will enjoy!


Can be served hot or cold.

TV Land

Patti LaBelle's Pass-It-On Pot Roast

Grammy winner Patti LaBelle's alternative to turkey and stuffing will make guests sing with happiness.

  • One 4-pound boneless beef roast, such as chuck or bottom round (rump)
  • ¼ teaspoon seasoned salt, plus more to taste
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • 1 tablespoon Lady Marmalade Hot Flash Hot Sauce, or to taste for a spicier dish
  • ½ cup all-purpose flour
  • ¼ cup vegetable oil
  • 3 medium onions, 1 chopped and 2 cut into quarters
  • 1 medium green bell pepper, chopped
  • 2 cups water
  • 2 cups beef broth
  • 4 medium celery ribs, cut into 2-inch lengths
  • 12 baby carrots or 4 medium carrots, cut into 3-inch lengths
  • 8 small Yukon Gold potatoes, scrubbed but unpeeled

Preheat the oven to 325°F.  Season the beef with ¼ teaspoon salt and ¼ teaspoon pepper.  Place the flour into a shallow plate, and roll the beef into the flour to coat, shaking off the excess.  Set the remaining flour aside.

In a Dutch oven, heat 2 tablespoons of the oil over medium-high heat.  Add the beef and cook, turning occasionally, until browned on all sides, about 10 minutes.  Transfer the meat to a plate and set aside.


Add the remaining 2 tablespoons of oil to the pot and heat.  Add the chopped onion and green pepper and cook, stirring occasionally, until tender, about 5 minutes.  Return the meat to the pot.  Add 1 cup of the water and all of the broth.  Bring to a simmer.  Reduce the heat to medium-low and cover.


Bake, occasionally turning the roast, for 2 hours.  Add the quartered onions, celery, carrots and potatoes.  Continue baking until the meat is tender, about 30 minutes.


Remove from the oven.  Using a slotted spoon, transfer the roast and the vegetables to a serving platter and cover with foil to keep warm.  Skim the fat from the surface of the cooking liquid.  Transfer ¼ cup of the reserved flour to a medium bowl.  Gradually stir in the remaining 1 cup of water to dissolve the flour.  Stir into the pot and bring to a simmer over medium heat. Reduce the heat and simmer until the gravy thickens, about 5 minutes.  Season with salt, pepper and hot sauce to taste.


Carve the roast.  Return the sliced roast and the vegetables to the pot and simmer for 5 minutes.  Serve hot.

Derek Blanks

Valerie Bertinelli's Turkey Meatloaf

Jenny Craig brand ambassador and Hot in Cleveland star Valerie Bertinelli whips up this guilt-free meal.

  • 2 slices soft white sandwich bread, torn into small pieces (about 2 cups)
  • ½ cup whole milk
  • 1 ½ pounds ground turkey
  • 2 large eggs, lightly beaten
  • ¾ cup grated Parmigiano-Reggiano cheese
  • 8 thin slices pancetta (about 4 ounces), finely chopped
  • ½ onion, finely chopped
  • 3 cloves garlic, pushed through a press
  • 1 tablespoon plus 1/4 cup ketchup
  • 1 cup loosely packed fresh flat-leaf parsley leaves, chopped
  • ½ teaspoon dried oregano
  • ¼ cup Italian-style dried breadcrumbs
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper

Preheat oven to 500ºF. Combine the bread and milk in a large bowl and soak for 10 minutes.

Add the turkey, eggs, cheese, pancetta, onion, garlic, 1 tablespoon of the ketchup, the parsley, oregano, dried breadcrumbs, and salt and pepper to taste.
Mix well with your hands.


Shape into an 8”x5” loaf and transfer to a rimmed baking sheet.

Bake for 15 minutes.

Reduce the heat to 325ºF and slather the remaining 1/4 cup ketchup all over the top of the loaf. Bake until a meat thermometer inserted in the center of the loaf reads 165ºF, about 45 minutes.

Let the meat loaf rest for 10 minutes, then transfer to a platter and serve.

Brian Bowen Smith

Jennie Garth's Corn Pudding

Jennie Garth's famous side dish is as popular as her zip code.

  • 3 cans creamed corn
  • 1 box Jiffy cornbread mix
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt

Mix it all together in a bowl and pour into greased baking dish. Add crumbled crackers of your choice (I like Ritz or Saltines) over top.

Bake at 350 degrees for 30-40 minutes.

Cat Cora's Wild Rice and Almond-Pomegranate Pilaf Stuffing

Cat Cora’s one-of-a-kind side dish is as easy as 1-2-3.

1 3.5-oz. package Sweet Roasted with Pomegranate Wonderful Almond Accents, coarsely chopped

2 tablespoons butter

3/4 cup finely chopped yellow onion

1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)

1½ teaspoons chopped fresh savory (or 1/2 teaspoon dried)

2 14-oz. cans reduced sodium chicken broth

1¼ cups water

1½ cups uncooked wild rice

3 tablespoons finely chopped Italian flat-leaf parsley freshly ground black pepper


Melt butter in a wide covered skillet.

Add onion, thyme and savory; cook 2 to 3 minutes over medium heat until onion is softened.


Add broth and water (being careful of any steam).

Stir in wild rice.

Bring to a simmer; cover and simmer over low heat 50 to 60 minutes until rice is just tender and kernels puff open.

Fluff with a fork and simmer uncovered a few minutes to cook off any excess liquid, or drain.


Stir in Wonderful Almond Accents, parsley and black pepper to taste. Serve alongside poultry or use as stuffing in a roasted whole bird.

David Carlson

David Burke's Sweet Potato and Vanilla Puree

David Burke, owner of David Burke Townhouse and David Burke Kitchen, sizzles up this mouthwatering dish.

  • 2 pounds sweet potatoes, peeled and cubed
  • 1 vanilla bean
  • ½ cup unsalted butter, softened
  • ½ cup hot milk
  • Coarse salt and freshly ground white pepper

Preheat oven to 350 degrees.


Place sweet potatoes in medium saucepan, add cold salted water to cover the potatoes by 1 inch.


Bring to a boil over medium-high heat.


Lower the heat and simmer potatoes for about 15 minutes or until they are tender when pierced with a fork/knife.


Drain well.


Transfer the potatoes in a single layer to a nonstick baking sheet.


Place the sweet potatoes in the preheated oven for 5 minutes or just until their exterior is quite dry.


Transfer them to the bowl of a food processor fitted with the metal blasé.


Split the vanilla bean lengthwise and, using the edge of a paring knife, scrape the seeds into the sweet potatoes.


Do not discard the bean.


Add the butter and milk and process to a smooth puree.


Season to taste with salt and pepper.


Transfer the puree to the top half of a double boiler over very hot water.


Cover and keep it warm.


Bill Mine

Pretty Little Liars' Holly Marie Combs Roasted Squash

Holly Marie Combs is telling the truth: This veggie dish is delish!

1/2 teaspoon cumin; 1/2 teaspoon cinnamon, toasted 1 minute in a dry skillet
1/4 teaspoon smoked paprika or regular paprika
2 teaspoons packed brown sugar
1 teaspoon sea salt
1 kabocha squash (about 2 1/2 pounds), partially peeled, seeded, cut into 1-inch chunks
1 tablespoon olive oil

Heat oven to 375°F.

Combine cumin, cinnamon and paprika in a spice mill or clean coffee grinder and process briefly.

Add sugar and salt and process to combine. Set aside.

Toss squash with oil, then cumin mixture.

Spread on 2 baking sheets and roast until tender, about 25 minutes.


Photo courtesy of Helga Esteb/

Jeri Ryan's Kale with Garlic and Bacon

Jeri wants to spice up your holiday with a different flavor.


2 1/2 lbs kale (about 4 bunches), tough stems & center ribs removed)

10 slices bacon (1/2 lb), cut into 1/2" pieces

4 cloves garlic, finely chopped

2 c water


Stack a few kale leaves & roll lengthwise into a cigar shape.

Cut crosswise into 1/4" strips. Repeat with remaining leaves.


Cook bacon in a wide 6 - 8 qt heavy pot over medium heat, stirring occasionally, until crisp.

Transfer to paper towels to drain. Pour off and discard all but 3 Tbsp fat from pot, then cook garlic in remaining fat over med-low heat, stirring, till pale golden. (Careful -- this only takes about 30 seconds.) Add kale and cook, turning with tongs, until wilted and bright green, about a minute.

Add water and simmer, partially covered, until just tender, 6-10 minutes. Toss with bacon and salt & pepper to taste.


Trisha Yearwood's Sweet Potato Soufflé

1/2 cup butter (1 stick), at room temperature, plus more to grease pan

5 medium sweet potatoes

2 large eggs

1 cup granulated sugar

1 1/2 teaspoons vanilla extract

1/2 cup milk

Pinch of salt


1 cup finely chopped pecans

1 cup brown sugar, packed

1/2 cup all-purpose flour

For the souffle: Preheat the oven to 350 degrees F.


Grease a 2 1/2-quart baking dish with butter.


Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour.


When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth.


Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.


For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined.


Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes.


Let the casserole sit for 5 minutes before serving

Real Housewife of New York Jill Zarin's Macaroons

This Bravo housewife can satisfy your sweet tooth.

  • 2 (14-oz.) bags sweetened flaked coconut
  • 1 (14-oz.) can sweetened condensed milk
  • 2 tbsp. sour cream
  • 1 tbsp. heavy cream
  • 11/2 tsp. pure vanilla extract (Mexican vanilla preferred)
  • 3/4 lb. (12-oz.) bittersweet chocolate, melted

Preheat oven to 325.

Line baking sheets with parchment paper.


In a large bowl, mix together all ingredients until thoroughly combined.

Press dough into a soup spoon or small ice cream scoop and release onto the baking sheet.

Bake for 20 minutes. Remove from oven; let cool.


Dip one side of each macaroon in melted chocolate and place on a tray lined with wax paper.

Refrigerate for 20 minutes before serving.

Melania Trump's Apple Napoleons with Vanilla Ice Cream

Mrs. Donald Trump fires up this yummy dessert your taste buds will love.

  • 4 small Granny Smith apples pealed, cored and cut 1/3 inch thick wedges
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons sugar
  • 1 sheet frozen puff pastry
  • All purpose flour, for work surface
  • 2 tablespoons unsalted butter
  • Vanilla ice cream

Preheat oven to 400 degrees.


Place pastry on a lightly floured work surface.


In a small bowl, combine cinnamon and sugar.

Sprinkle evenly with two tablespoons cinnamon mixture.

Roll out to 1/8 inch thick. Cut out eight 3 inch squares and place on a parchment - lined baking sheet. Cover with more parchment and another baking sheet.


Chill in a freezer for about 15 minutes until firm.


Bake pastry in owen about 30 minutes, until chirps and lightly brown.


Remove top parchment and baking sheet.

Transfer, with bottom parchment, to a wire rack, and let it cool.


Meanwhile, melt butter over medium-high heat until foam subsides.


Add apples: cook about 7 minutes, steer occasionally, until golden brown.


Add remaining cinnamon mixture. Cook until apples are tender. Let cool completely.


Top the pastry with vanilla ice cream, then apples, repeat with another layer of each. Serve immediately.

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Share Your Thoughts!


Clancey 11.23.2012

Ignore last post. Just saw the print button. Thought it was related to the post portion.

Clancey 11.23.2012

Thanks for the recipes. I tried the Apple Napolean and it is quite good. In the future, it would be great if we could have the option to Print the recipe.

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