9 Thanksgiving Recipes From Boston Restaurants

By Scott Kearnan  |  November 19, 2013

It's almost Thanksgiving, so prep time begins: now. Tired of greeting guests with the same old casserole clipped from the back of a frozen green beans bag? We checked in with chefs at restaurants all over Boston to grab some easy but inventive recipes that you can use to impress at T-Day feasts. From fall soups and stuffings to pumpkin pie in cupcake form, we have you covered from course to course.

  • Del Frisco's Sweet Potato Casserole

    Ingredients: Casserole Filling

    • 1-2 lb. of roasted sweet potato
    • 1 tbs. of graduated sugar
    • 2 tbs. of melted butter
    • Salt and pepper (for taste)
    • ¼ tsp. of almond extract

    Ingredients: Pecan Crust Topping

    • 2 oz. brown sugar
    • 3 tbs. of flour
    • 1.5 tbs. of butter
    • 2 oz. of toasted and crushed pecans


    1. Roast, peel and mash the sweet potato(es).
    2. Stir in the butter and sugar.
    3. Season with salt and pepper.
    4. Place in oven with the pecan crust. Bake at 350°F until very hot and golden brown.

  • Tip Tap Room's Acorn Squash Salsa Recipe


    • 4 cups of diced acorn squash (about 2 squash)
    • 3 tbs. ground cinnamon
    • 2 tsp. of pepper
    • 1 tsp. of salt
    • 1 tsp. of fresh garlic
    • 1 tsp. of fresh shallots
    • 3 tsp. of brown sugar
    • 3 tsp. of ground coriander
    • 3 pinches of allspice
    • 1 pinch of nutmeg
    • ½ lb. of butter, cubed
    • ¼ cup of white wine
    • ¼ cup of maple syrup


    1. Combine all ingredients in a mixing bowl, then place into a casserole dish, cover with foil and place in a preheated 350°F oven.
    2. Bake for 30 minutes, then check to see if the squash has become fork tender. If not, bake at additional 15-minute increments.
    3. Allow squash to cool (reserving liquid from baking).
    4. In the mixing bowl - after the squash has cooled - add the following:
      • 4 cups of diced acorn squash with liquid from cooking
      • 1 bunch of chopped cilantro
      • 1 bunch of finely chopped scallions
      • ½ cup of dried dates, diced
      • A dash of high-quality olive oil (just to coat the squash)
      • A dash of rice wine vinegar
    5. Combine all ingredients and serve (it's pictured here on chef Brian Poe's steak).

  • Henrietta's Table's Hasty Indian Pudding


    • 4 cups of light cream
    • ¼ cup of molasses
    • ⅓ cup of light brown sugar
    • 6 tbs. of cornmeal
    • 2 eggs
    • 2 egg yolks
    • 1 tsp. of cinnamon
    • 1 tsp. of ginger
    • ⅛ tsp. of nutmeg
    • ¼ cup butter, cut into medium-sized pieces
    • Fresh cream, whipped
    • Maple syrup


    1. Place the cream in a saucepan and bring to a boil.
    2. Add the molasses and brown sugar, and bring to a simmer.
    3. In a medium-sized bowl, stir cornmeal into eggs and yolks, followed by spices.
    4. Once cream and molasses mixture has come to a simmer, add one-quarter of the mixture slowly to the egg mixture while whisking.
    5. Slowly whisk the egg mixture back into the remaining cream mixture over low heat until it reaches another simmer. Remove from the stove, and add in the butter, stirring to incorporate.
    6. Serve warm with fresh whipped cream and maple syrup.

  • Pantry's Root Vegetable Succotash With Sweet Potato Mash and Marshmallow Crust

    Ingredients: Succotash

    • 2 tbs. of butter
    • 1 large onion, chopped
    • 2 cloves garlic, chopped
    • 2 carrots, diced
    • 12 oz. of broad beans, defrosted if previously frozen or peas
    • 12 oz. of sweet corn, defrosted if previously frozen
    • 8 oz. of soy beans (if desired)
    • 2 tbs. of chopped parsley


    1. Melt the butter in a large sauté pan over medium heat. Add the onion, garlic and carrots. Sauté the mixture, stirring often, until the carrots begin to soften slightly (about 5 minutes).
    2. Add the broad beans, corn and soy beans (if using), and sauté for another 2-3 minutes. Turn off the heat and cover the pan and leave for 2 minutes. Add the parsley, salt and pepper to taste.

    Ingredients: Sweet Potato Mash

    • 3 medium sweet potatoes
    • 1 quart of cream
    • 2 tablespoons of butter


    1. Peel and dice the sweet potatoes, and place them in medium-sized saucepan; add the cream and butter.
    2. Bring the potato, cream and butter mixture to a boil, and reduce to a simmer until the sweet potatoes are cooked to fork tender (20-25 minutes). Once cooked, remove from heat.
    3. Using a slotted spoon, scoop out the potatoes and add them to a blender - reserving the cream and butter mixture. Blend the potatoes to “mash” them. Slowly and carefully add in the cream and butter mixture until the desired consistency is reached. Add salt and pepper to taste.

    To Combine:

    In a medium-size ceramic roasting pan, add the vegetable succotash, and cover it evenly with the sweet potato mash. Top with marshmallows and bake for 10 minutes in a 325°F oven, or until marshmallows are golden brown and lightly toasted.

  • Treat Cupcake Bar's Pumpkin Pie Cupcakes

    Ingredients: Cupcakes

    • 2 cups of sugar
    • 2 eggs
    • ¾ cup of canola oil
    • 2 cups all-purpose flour
    • ½ tsp. of baking powder
    • 1 tsp. of baking soda
    • 1 tbs. of pumpkin pie spice
    • 15-oz. can of pumpkin

    Directions: Cupcakes

    1. Preheat oven to 350°F.
    2. Place sugar, eggs and oil in a mixer and beat on medium for 2-3 minutes until light and fluffy.
    3. Combine dry ingredients into a separate bowl, then add to mixer. Beat on medium until well combined.
    4. Add canned pumpkin and mix until smooth.
    5. Place in cupcake liners, and bake until toothpick comes out clean (approximately 18 minutes for standard-size cupcakes).

    Ingredients: Cinnamon Frosting

    • 1 lb. (4 sticks) of butter
    • 4 cups of powdered sugar
    • 1 tsp. of vanilla extract
    • 1-2 tbs. of cinnamon (to taste)

    Directions: Cinnamon Frosting

    1. Beat butter in electric mixer until light and fluffy.
    2. Add sugar one cup at a time and beat into butter. Add vanilla and cinnamon, and whip on high speed for 2-3 minutes. Frost.

  • Silvertone's Split Pea Soup

    Ingredients: Soup

    • 1 lb. of dried split green peas
    • 1 onion, diced
    • ¼ cup of diced bacon
    • ¼ cup of white wine
    • 3 qt. of chicken stock
    • Salt and pepper

    Ingredients: Garnish

    • 1 tsp. of crème fraîche
    • Chiffonade mint


    1. Render the bacon in 1 tbs. of oil.
    2. Add the onions and sweat till they become translucent; do not brown.
    3. Add the split peas, and deglaze with the wine.
    4. Add the chicken stock and bring to a boil.
    5. Reduce the heat and cook until the split peas are tender and starting to burst (about 50 minutes).
    6. Purée with a stick blender or a food processor until smooth.
    7. Season to taste.

  • Tavolo's Pumpkin-Pomegranate Soup


    • 4 sugar pumpkins, halved, seeds and innards removed
    • 4 butternut squash, halved, seeded
    • 16 tsp. of honey
    • 16 tbs. of soy oil
    • 16 tsp. of salt
    • 4 leeks, quartered, thinly sliced
    • 2 onions, diced
    • ¼ cup of grated fresh ginger
    • 2 tbs. of minced garlic
    • 5 oz. of butter
    • 8 oz. of water
    • 1 tbs. of salt
    • Sachet d’epice with 3 sprigs thyme, 3 sage stems and a bay leaf
    • 1 bay leaf
    • 2 gal. of cold chicken stock
    • 2 tbs. of honey
    • ½ lb. of butter
    • 4 oz. of honey
    • 2 tbs. salt


    1. On a cookie sheet, rub the pumpkin and squash with soy oil, salt and honey. Place them skin-side up and roast at 350°F for 30 minutes. Allow to cool, then peel them.
    2. Meanwhile, in a soup pot, caramelize leeks, onions, ginger and garlic in butter, with salt, until tender. Add the spice sachet.
    3. Add pumpkin and squash flesh to the pot with the leeks. Cover with chicken stock and simmer for 45 minutes. Remove from heat and allow to cool slightly in the pot.
    4. Purée the soup in a blender or food processor in 2-cup batches. Season each batch with 1 tbs. of butter, 1 tsp. of salt and 1 tsp. of honey.
    5. Push soup through a chinois, and serve warm, with a sprinkling of pomegranate seeds and microgreens if desired, and a swirl of crème fraîche.

  • Common Ground's Fall Stuffing


    • 8 oz. of ground turkey meat
    • 1 red apple, diced
    • ½ cup of onions, diced
    • 1 cup of diced celery
    • ½ cup of dried cranberries
    • 1 egg
    • ¼ tbs. of butter
    • 3 diced-up brioche buns (hamburger size)


    1. Sauté celery, onions, butter and ground meat until brown. Season with salt and pepper. Add apples and cook until soft.
    2. Let it cool down (about 10 minutes). Mix with egg, cranberries and brioche in a casserole dish.
    3. Bake in oven at 325°F for 15 minutes.

  • 80 Thoreau's Roasted Brussels Sprouts With Pine Nuts and Garlic


    • 1 lb. Brussels sprouts, washed and trimmed
    • 4 cloves of garlic, minced
    • 2-3 tbs. of pine nuts
    • 2 tbs. of extra-virgin olive oil
    • 3 tbs. of butter
    • Salt and pepper


    1. Cut the sprouts into quarters (unless they are very small, then cut in half).
    2. Put an oven-safe sauté pan on the stove over medium-high heat. Pre-heat the oven to 400°F.
    3. When the pan is hot, add the olive oil. Swirl the oil around to cover the bottom of the pan. Add the Brussels sprouts. Stir or toss to evenly coat with olive oil. Then let the sprouts cook without moving for several minutes.
    4. Stir or toss the sprouts, and again let them cook without moving for several minutes afterwards.
    5. Add 2 tbs. of butter to the pan. When melted, season the sprouts liberally with salt and pepper. Toss or stir to distribute the butter and seasoning. Add the pine nuts. Transfer the pan to the oven.
    6. After 8 minutes, take the pan out of the oven, and stir or toss the Brussels sprouts. Put back in the oven.
    7. After 5 minutes, remove the pan again and put back on the stove. Stir or toss the sprouts. Use a spoon or spatula to make a clear space in the middle of the pan. Add the remaining tbs. of butter into the space. When melted, add the garlic. Stir to coat the garlic in butter and let cook briefly. Then toss all of the ingredients thoroughly and put the pan back in the oven for 3-4 minutes.
    8. Take the pan out of the oven. The sprouts should be a very dark golden and tender all the way through. The pine nuts and garlic should have a light toasting. Serve as a holiday side or accompaniment to your favorite fall roast.