Frontgate Team’s Thanksgiving Recipes to Enjoy & Share!

Dana+Jeff Luxury Homes

11/14/24

Happy Thanksgiving from all of us at the Frontgate Team!

 

This holiday, we’re excited to share a few of our favorite recipes that bring warmth and flavor to the table. Whether you’re spending the holiday with family, friends, or cozying up solo, we hope these dishes add a little something special to your celebration.

We hope these recipes bring joy to your table and inspire a delicious Thanksgiving! Wishing you a holiday filled with gratitude, great food, and wonderful memories. Happy Thanksgiving from the Frontgate Team! 🦃🍂

 

🥦 Courtney Van Cott’s Roasted Cauliflower with Parmesan and Gruyere

This cheesy, roasted cauliflower dish is simple yet decadent—perfect as a Thanksgiving side or a cozy addition to any meal!

Ingredients:

  • 1 large head of cauliflower
  • 3 tablespoons good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup freshly grated Parmesan cheese (2 ounces)
  • 1 cup freshly grated Gruyere cheese (2 ounces)


Instructions:

  1. Preheat oven to 350°F.
  2. Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems.
  3. Place the florets on a sheet pan, drizzle with olive oil, and sprinkle generously with salt and pepper. Toss well to coat.
  4. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown.
  5. Sprinkle with Parmesan and Gruyere, then bake for an additional 1-2 minutes, just until the cheese melts.
  6. Season to taste and serve hot or warm.

Enjoy this deliciously cheesy and savory side dish!

🥘 Margaret Reifer’s Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage

This one-pan autumn wonder is ready in 40 minutes, combining the rich, creamy flavors of butternut squash, savory sausage, and aromatic herbs. It’s a perfect weeknight meal that captures all the cozy vibes of fall.

Ingredients:

  • Potato gnocchi
  • Spicy Italian sausage
  • Butternut squash puree
  • Heavy cream
  • Chicken broth
  • Fresh sage and thyme

Instructions:

  1. Prepare Butternut Squash Puree: Roast butternut squash, scoop out the flesh, and puree until smooth.

  2. Cook Sausage: In a skillet, heat olive oil and cook the sliced sausage for about 5 minutes.

  3. Add Gnocchi and Sauce: Add uncooked gnocchi, heavy cream, and chicken broth to the same skillet. Cover and bring to a gentle boil for 5 minutes.

  4. Add Puree and Garlic: Stir in the butternut squash puree and minced garlic. Let it cook until the gnocchi are tender and the sauce has thickened.

  5. Season and Serve: Add fresh sage and thyme, season with salt and pepper, and enjoy!

Pro tip: This dish keeps well in the fridge for up to 5 days or can be frozen for 3 months. Pair it with crusty bread or a simple salad for a complete meal.


🎃 Yamel and Rob Maynard’s Pumpkin Cheesecake

This family favorite is Yamel’s go-to Thanksgiving dessert, and it wouldn’t be the holidays without it. They skip the sugar cookie crust, letting the creamy, spiced pumpkin filling shine – and it’s worth the wait all year!

Ingredients:

  • Cream cheese
  • Pumpkin puree
  • Sugar (optional for crust)
  • Pumpkin pie spices
  • Vanilla extract
  • Eggs

Instructions:

  1. Prepare Filling: Mix cream cheese, pumpkin puree, sugar (optional), spices, and vanilla until smooth.
  2. Add Eggs: Beat in eggs one at a time until well blended.
  3. Bake: Pour filling into a baking dish and bake until set.
  4. Cool and Enjoy: Allow to cool completely before serving.

This creamy, decadent dessert is sure to be a hit at the Thanksgiving table. Happy Thanksgiving from Yamel, Rob, and all of us at Frontgate!


🍏 Natalie Clark’s Apple Cranberry Casserole

This warm and comforting casserole combines tart cranberries, sweet apples, and a crunchy oat topping—perfect for a cozy Thanksgiving side or dessert!

Ingredients:

  • 3 cups unpeeled apples, cut into pieces
  • 2 cups whole cranberries
  • 1 1/2 cups granulated sugar
  • 1 cup uncooked oatmeal
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/2 cup chopped pecans or walnuts
  • 1 stick butter, cut into pieces
  • A sprinkle of cinnamon & nutmeg

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a casserole dish, mix apples, cranberries, and granulated sugar.
  3. In a bowl, combine oatmeal, brown sugar, flour, nuts, and spices.
  4. Spread oat mixture over the fruit and dot with butter.
  5. Cover and bake for 50 minutes; uncover for an additional 10 to crisp the topping.

Serve warm and enjoy this festive favorite!


🌶️ Denise Hartman’s Chipotle Chicken Enchiladas

These Chipotle Chicken Enchiladas are loaded with smoky flavors and cheesy goodness, perfect for a hearty meal that’s sure to impress!

Ingredients:

  • Main Ingredients: 4-5 lbs. chicken breast (or turkey), salt & pepper, cumin, garlic powder, chili powder, green chilies, onion, garlic, frozen corn, tortillas, enchilada sauce, cheeses (Cheddar, Jack, and goat cheese), chipotle chilies in adobo, Mexican stewed tomatoes.
  • Garnish: Chopped cilantro and sour cream.

Instructions:

  1. Prepare the Chicken: Trim, pound to ¼-inch thickness, season, and cook in a skillet with oil until browned. Shred or dice.
  2. Make the Filling: Sauté onion and garlic, add stewed tomatoes and chilies, and cook until thickened. Mix in chicken and corn.
  3. Prepare Tortillas: Briefly fry each tortilla in oil until soft, then drain on paper towels.
  4. Assemble Enchiladas: Coat baking dishes with sauce. Fill each tortilla with the chicken mixture and cheese, roll up, and place seam-side down. Cover with sauce and cheese.
  5. Bake: Bake at 375°F for 20 minutes or until hot. If made ahead, bake longer.

Serve hot with a sprinkle of cilantro and a dollop of sour cream. Enjoy!


🍗 Jaclyn Lyons’ Chicken Triangles

This nostalgic recipe for crispy Chicken Triangles from Jaclyn’s kitchen is perfect for gatherings or as a savory snack. With a delicious filling and crunchy bread coating, they’re sure to be a hit!

Ingredients:

  • 2 lbs. chicken breasts, skinned, boned, and cut into 1-inch pieces
  • 1 cup chopped green onion
  • 1 (8 ½ oz.) can bamboo shoots, drained and chopped
  • 2 eggs, well beaten
  • ¼ cup cornstarch
  • 2 teaspoons salt
  • 16 slices firm white bread, crusts trimmed off (Pepperidge Farm Toasting White Bread recommended)

Instructions:

  1. Prepare the Filling: Combine chicken, green onion, and bamboo shoots in a blender or food processor. Blend until it forms a paste. Mix in the eggs, cornstarch, and salt.
  2. Prepare the Bread: Cut each slice of bread into 4 triangles. Spread each triangle with the chicken mixture.
  3. Refrigerate: Place the prepared triangles in the refrigerator until ready to fry.
  4. Fry the Triangles: Heat ¾ inch oil in a large skillet over medium-high heat. Add triangles face down and fry until golden brown, about 1-2 minutes per side.
  5. Serve: Serve hot with duck sauce for dipping. (Alternatively, you can fry them up to an hour before serving and keep them warm in a 250°F oven.)

Note: Triangles can be frozen before cooking. To prepare, fry directly from frozen, allowing extra time to brown and heat thoroughly.

Enjoy these crispy bites with family and friends!


🎃 Sara Ruzicka’s Vegan Pumpkin Cheesecake

This vegan pumpkin cheesecake is creamy, spiced, and perfect for Thanksgiving! With a graham cracker crust and smooth pumpkin filling, it’s a delicious dairy-free alternative that everyone will love.

Prep Time: 20 minutes | Cook Time: 1 hour | Set Time: 12 hours
Servings: 10 | Calories: 441 kcal

Ingredients:

  • 2 cups graham cracker crumbs
  • ½ cup melted vegan butter
  • 4 (8 oz) containers vegan cream cheese (room temperature)
  • 1 can (15 oz) pumpkin purée
  • ¼ cup cornstarch or arrowroot powder
  • ¾ cup sugar
  • 3 tablespoons melted coconut oil
  • 2 teaspoons lemon juice
  • 1½ teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cloves

Instructions:

  1. Preheat oven to 350°F.
  2. Mix graham cracker crumbs and melted vegan butter; press firmly into a 9-inch pan.
  3. Beat vegan cream cheese until smooth. Add pumpkin purée and cornstarch, mixing well.
  4. Add remaining ingredients and blend until fully incorporated.
  5. Pour mixture into the pan, spread evenly, and bake for 1 hour.
  6. Allow to cool on the counter for 2-3 hours, then refrigerate for at least 10 hours.
  7. Serve cold. Store in the fridge for up to 5 days.

Enjoy this delightful vegan dessert as the perfect finale to your Thanksgiving feast!

🍜 Jeff’s Ramen Chicken Surprise à la Broke Musician

Step back to Hollywood in the late '80s and early '90s with Jeff’s nostalgic “recipe” – a humorous throwback to his days as a broke musician. Perfect for a laugh, this recipe is less about gourmet and more about survival… with a side of ambition and a dash of self-reflection!

Ingredients & Instructions:

  1. Broke Musician Base: Start with one aspiring musician, seasoned with ambition and a dash of delusion. Authenticity requires at least two parking tickets on the dashboard.

  2. Budget Prep: Send him to the laundromat to search for spare change in the coin slots. Extra points for finding a guitar pick or a half-chewed stick of gum.

  3. Borrow a Stove: Locate an acquaintance with a stove who won’t ask too many questions.

  4. Go Big on Ramen: Purchase a pack of ramen noodles – flavor packet included for that extra sodium kick.

  5. Boil Water: Use a questionable pot to boil water. Stir in the noodles while contemplating life choices (and possibly the last time you called your mom).

  6. Flavor Explosion: Add the golden flavor packet, packed with enough salt to revive taste buds from any budget meal slump. Stir with whatever utensil is on hand – even the end of a drumstick will do.

  7. Garnish with Existential Crisis: Optional dash of Tabasco (if you managed to swipe one from the local diner).

  8. Serve with a Side of Reality: Enjoy with tap water in a reused plastic bottle. The ambiance? Provided by your friend’s ongoing argument with their landlord.

Bon appétit! For the full experience, savor each bite while pondering how this meal is both satisfying and a little tragic – a true broke musician’s feast!


🍰 Craig Burritt's Grandma’s Classic Cheesecake

This cherished family recipe from Craig’s grandma is a creamy, decadent cheesecake with a graham cracker crust, smooth filling, and tangy sour cream topping. Perfect for any holiday gathering!


Crust:

  • Ingredients:

    • Graham crackers (crushed)
    • 3 tablespoons butter, melted
    • ½ cup sugar
  • Instructions:

    1. Mix graham cracker crumbs, melted butter, and sugar until combined.
    2. Press mixture into the bottom of a springform pan.
    3. Bake at 375°F for 5 minutes.
    4. Allow the crust to cool completely before adding the filling.

Cream Filling:

  • Ingredients:

    • 1 large and 1 small package of cream cheese
    • ½ cup sugar
    • 1 teaspoon vanilla extract
    • 2 eggs (added one at a time, unbeaten)
  • Instructions:

    1. Blend cream cheese, sugar, and vanilla until smooth.
    2. Add eggs one at a time, mixing well after each addition.
    3. Pour the cream filling over the cooled crust.
    4. Bake at 375°F for 15–20 minutes, or until set.
    5. Let the filling cool for at least 30 minutes.

Topping:

  • Ingredients:

    • 1 pint sour cream
    • ½ cup sugar
    • 1 teaspoon vanilla extract
  • Instructions:

    1. Mix sour cream, sugar, and vanilla until smooth.
    2. Pour the topping over the cooled cheesecake.
    3. Bake at 375°F for an additional 20 minutes.
    4. Let the cheesecake cool for at least 2 hours.
    5. Add fruit topping, if desired, for an extra touch.

Enjoy this classic and timeless cheesecake, just the way Grandma made it! Perfectly creamy, slightly tangy, and wonderfully nostalgic.

🦃 Chris Pelton’s Smoked Turkey Recipe à la Thanksgiving Survival

For the adventurous (or masochistic) chef, here’s Chris’s legendary smoked turkey recipe – packed with flavor and a touch of Thanksgiving-induced frustration. It’s a journey, but hey, so is life, right?

Ingredients:

  • 1 large turkey
  • ½ pound of applewood chips
  • 4 sticks of Kerrygold butter (inside the bird)
  • 2 additional sticks of Kerrygold butter (melted)
  • ½ cup brown sugar
  • ¼ cup sweet sherry butt scotch (preferably Macallan 12 Sherry Oak)
  • Apples (for stuffing the bird)

Instructions:

  1. Get a Weber Smoker: Because why not add a little spice (read: challenge) to your holiday? Load it with applewood chips for that perfect smoky flavor.

  2. Prep the Bird: Stuff the turkey with apples and the 4 sticks of Kerrygold butter. Yes, that’s a lot of butter, but trust me, you’ll thank yourself later.

  3. Make the Glaze of Glory: Melt the other 2 sticks of Kerrygold butter, then stir in the brown sugar and sherry. The Macallan 12 Sherry Oak is the way to go if you’re feeling fancy (and need a good excuse to take a sip or two).

  4. Start the Smoker: Here’s where the fun begins. Get the smoker up and running – and be prepared for it to go out multiple times, driving you to the brink of Thanksgiving rage. It should eventually hover around 220°F, but it might take 30 minutes (or a Thanksgiving miracle) to get there.

  5. Douse the Bird in Butter Bliss: Pour the melted butter, brown sugar, and sherry concoction both in and on the turkey. This step is crucial for maximum flavor (and for the turkey to know you care).

  6. Smoke and Reflect on Life Choices: Smoke the turkey for 5-6 hours. Use this time to consider whether this was worth it. (Spoiler: It will be.)

  7. Serve with a Side of Satisfaction: Once the turkey reaches 165°F internally, it’s done. Let it rest, then carve it up and bask in the glory of your smoky, buttery creation.

Happy Thanksgiving! Pair with the lingering scent of smoke in your hair and a glass of that Macallan you “saved” from the recipe. Bon appétit!


🥔 Doris Nunez’s Blue Cheese Mashed Potatoes

These Blue Cheese Mashed Potatoes bring a rich, tangy twist to classic mashed potatoes. Perfect for any holiday table, they’re creamy, flavorful, and oh-so-easy to make!

Total Time: 35 minutes | Yield: 4 to 6 servings | Level: Easy

Ingredients:

  • 2 pounds Yukon gold potatoes, washed and quartered
  • Salt
  • 4 tablespoons butter
  • ¾ cup heavy cream
  • 4 ounces blue cheese, crumbled
  • Freshly ground black pepper

Instructions:

  1. Cook the Potatoes: Place the potatoes in a large stockpot and cover with cold water. Add a generous pinch of salt and bring to a boil over high heat. Reduce to medium heat and cook until fork-tender, about 20 minutes. Drain well and return potatoes to the pot.

  2. Prepare the Creamy Blue Cheese Sauce: While the potatoes cook, heat butter and heavy cream in a small saucepan until hot. Stir in the crumbled blue cheese until it melts and blends into the mixture.

  3. Mash and Season: Pour the blue cheese sauce over the potatoes and mash until smooth and creamy. Season with salt and freshly ground black pepper to taste.

Serve these creamy, tangy Blue Cheese Mashed Potatoes warm, and watch them disappear from the table. Enjoy!


🥘 Marissa Jasmine’s Loaded Cauliflower "Mash" Bake

This creamy, cheesy cauliflower mash is topped with bacon and chives for a comforting, low-carb side that tastes indulgent without the guilt. Perfect for Thanksgiving or any meal where you want a tasty alternative to potatoes!

Total Time: 30 minutes | Yield: 4 servings | Serving Size: ¾ cup

Ingredients:

  • 4 slices center-cut bacon
  • 6 cups (about 24 oz) cauliflower florets
  • 3 cloves garlic, crushed
  • ⅓ cup 1% buttermilk
  • 1 tablespoon whipped butter
  • ¾ teaspoon kosher salt
  • Fresh black pepper, to taste
  • 2 tablespoons minced fresh chives, divided
  • ¼ cup shredded reduced-fat cheddar cheese

Instructions:

  1. Cook the Bacon: In a skillet, cook the bacon until crisp. Set aside on a paper towel to drain, then crumble.

  2. Boil the Cauliflower: Fill a large pot with water, bring it to a boil, and add the cauliflower and garlic. Boil until the cauliflower is soft, about 15-20 minutes. Drain and return the cauliflower to the pot.

  3. Preheat the Oven: Preheat oven to 350°F.

  4. Mash the Cauliflower: Add buttermilk, butter, salt, and pepper to the cauliflower. Purée with a hand blender until smooth. If you don’t have a hand blender, a regular blender works too.

  5. Assemble the Dish: Mix in 1 tablespoon of the chives, then transfer the mash to four individual casseroles (¾ cup each) or a single 8x8-inch casserole dish. Top with shredded cheddar and crumbled bacon.

  6. Bake and Garnish: Bake until the cheese melts, about 5 minutes. Top with the remaining chives and serve warm.

Enjoy this deliciously creamy, loaded cauliflower bake with all the flavor but fewer carbs!

🦃 Allyson Carter’s Maple Bourbon Turkey Glaze

This rich and flavorful glaze combines the sweetness of maple syrup, the warmth of bourbon, and a tangy kick, making it a standout addition to your Thanksgiving turkey!

Yield: Approximately 2 ¼ cups


Ingredients:

  • 1 cup bourbon
  • ⅔ cup pure maple syrup
  • ⅔ cup ketchup
  • ⅓ cup soy sauce
  • 2 tablespoons finely minced fresh ginger
  • 2 tablespoons packed dark brown sugar

Instructions:

  1. Prepare the Glaze: In a bowl, combine bourbon, maple syrup, ketchup, soy sauce, minced ginger, and brown sugar. Mix until well combined. Cover and refrigerate overnight to let the flavors meld.

  2. Glaze the Turkey: During the last 15 minutes of roasting, generously brush the glaze over the turkey for a glossy, caramelized finish.

  3. Optional Flavor Boost: For extra depth of flavor, stir ½ cup of the glaze into your giblet gravy.


This versatile glaze adds a delicious sweet-and-savory touch to your Thanksgiving feast. Enjoy!

 

🍪 Sam Pompeo’s Grandma’s Special Italian Pizzelle Cookies

These light, crispy waffle cookies, lovingly known as "Grandma’s Special Cookies," have been a holiday staple in the Pompeo family for generations. Originating in Abruzzo, Italy, the pizzelle are a sweet reminder of cherished traditions, filling the kitchen with the warm aroma of anise.


Ingredients:

  • 3 large eggs
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon anise extract (or more to taste)
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder

Instructions:

  1. Mix the Batter: In a large bowl, beat the eggs and sugar until light and frothy. Gradually mix in the melted butter, vanilla extract, and anise extract.

  2. Incorporate Dry Ingredients: Sift together the flour and baking powder, then slowly add to the wet mixture, stirring until a thick, sticky batter forms.

  3. Heat the Pizzelle Iron: Preheat your pizzelle iron, whether traditional cast iron or electric, following the manufacturer's instructions.

  4. Bake the Cookies: Drop a tablespoon of batter onto the center of each pizzelle mold. Close the iron and cook until golden brown, about 30-60 seconds, depending on your iron.

  5. Cool the Pizzelle: Remove the pizzelle and place them on a wire rack to cool. They’ll crisp up as they cool.

  6. Serve or Store: Stack the cooled pizzelle in an airtight container, or dust with powdered sugar for a festive touch.


Grandma’s Touch: These pizzelle are more than just cookies—they’re a family treasure, bringing the essence of Italian tradition and love to every holiday. Buon appetito


🍊 Karen Siegel’s Ginger Cranberry Sauce

Add a fresh, zesty twist to your holiday table with Karen’s Ginger Cranberry Sauce! This vibrant dish combines tart cranberries, sweet oranges, and a touch of ginger for a flavorful addition to any Thanksgiving or holiday meal. Bonus: it’s make-ahead friendly and stores beautifully!


Ingredients:

  • 1 pound fresh cranberries (about 4 cups), picked over and rinsed
  • 2 cups sugar
  • ½ cup water
  • Finely grated zest of 1 orange
  • ½ cup fresh orange juice
  • 2 tablespoons finely minced fresh ginger

Instructions:

  1. Combine Ingredients: In a medium saucepan, combine cranberries, sugar, water, orange zest, orange juice, and minced ginger.

  2. Cook the Sauce: Heat the mixture over medium heat, stirring occasionally, until the cranberries begin to pop (about 10 minutes). As they cook, the cranberries release their juices, creating a thick, flavorful sauce.

  3. Remove Foam and Cool: Skim off any foam from the surface, if needed. Let the sauce cool completely.

  4. Store: Once cooled, transfer the sauce to an airtight container and refrigerate. It will keep for up to 2 months, making it the perfect make-ahead holiday side.


Serving Size: Makes about 12 servings


Tips:
Pair this ginger-infused cranberry sauce with turkey, ham, or even use it as a spread for leftover sandwiches. The orange zest and juice brighten the dish, while the ginger adds warmth and depth. It’s a modern take on a holiday classic that’s sure to impress your guests.

Enjoy the vibrant, fresh flavors and the stress-free convenience of this make-ahead favorite

 

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