THE FRONTGATE HOLIDAY TABLE · 2026

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From Our Table
to Yours

A Frontgate Thanksgiving

FAVORITE RECIPES, FAMILY TRADITIONS & A LITTLE HOLIDAY MAGIC

Made with Love, Shared with Gratitude

Happy Thanksgiving from all of us at the Frontgate Team!

This holiday, we're excited to share a few of our favorite recipes from some of our agents 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.

From cherished family desserts to creative holiday sides and a few unexpected surprises, every recipe has a story behind it.

Here's to good food, great company, and the memories made around the table.

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01 · THE HOLIDAY TABLE

Roasted Cauliflower with Parmesan & Gruyère

From Courtney Van Cott's Kitchen

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 Gruyère 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 Gruyère, then bake for an additional 1–2 minutes, just until the cheese melts.
6. Season to taste and serve hot or warm.

A little cheese, a little crunch, and a whole lot of holiday comfort.

02 · AUTUMN COMFORT

Creamy Butternut Squash Gnocchi with Sausage, Thyme & Sage

From Margaret Reifer's Kitchen

This one-pan autumn wonder is ready in about 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 purée
• Heavy cream
• Chicken broth
• Fresh sage and thyme
• Olive oil and minced garlic
• Salt and pepper

Instructions

1. Prepare the squash: Roast butternut squash, scoop out the flesh, and purée until smooth.
2. Cook the sausage: In a skillet, heat olive oil and cook the sliced sausage for about 5 minutes.
3. Add the gnocchi: Add uncooked gnocchi, heavy cream, and chicken broth to the skillet. Cover and bring to a gentle boil for 5 minutes.
4. Make it creamy: Stir in the squash purée and minced garlic. Cook until the gnocchi are tender and the sauce has thickened.
5. Finish: Add fresh sage and thyme, season with salt and pepper, and serve.

03 · A FAMILY FAVORITE

Pumpkin Cheesecake

From Yamel & Rob Maynard's Kitchen

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 purée
• Sugar (optional for crust)
• Pumpkin pie spices
• Vanilla extract
• Eggs

Instructions

1. Mix cream cheese, pumpkin purée, sugar, spices, and vanilla until smooth.
2. Beat in eggs one at a time until well blended.
3. Pour filling into a baking dish and bake until set.
4. Allow to cool completely before serving.

A holiday tradition worth making room for at the dessert table.

04 · SWEET & SEASONAL

Apple Cranberry Casserole

From Natalie Clark's Kitchen

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
• 1½ cups granulated sugar
• 1 cup uncooked oatmeal
• ½ cup brown sugar
• ⅓ cup all-purpose flour
• ½ cup chopped pecans or walnuts
• 1 stick butter, cut into pieces
• A sprinkle of cinnamon and nutmeg

Instructions

1. Preheat oven to 350°F.
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 minutes to crisp the topping.
6. Serve warm and enjoy!

05 · A SAVORY TWIST

Chipotle Chicken Enchiladas

From Denise Hartman's Kitchen

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

Ingredients

• 4–5 pounds chicken breast (or turkey)
• Salt, pepper, cumin, garlic powder, and chili powder
• Green chilies
• Onion and garlic
• Frozen corn
• Tortillas
• Enchilada sauce
• Cheddar, Jack, and goat cheese
• Chipotle chilies in adobo
• Mexican stewed tomatoes
• Chopped cilantro and sour cream, for garnish

Instructions

1. Prepare the chicken: Trim, pound to ¼-inch thickness, season, and cook in a skillet with oil until browned and fully cooked. 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: Coat baking dishes with sauce. Fill each tortilla with chicken mixture and cheese, roll up, and place seam-side down. Cover with sauce and cheese.
5. Bake: Bake at 375°F for approximately 20 minutes or until hot. If made ahead, bake longer as needed.
6. Serve hot with cilantro and a dollop of sour cream.

06 · A NOSTALGIC CLASSIC

Chicken Triangles

From Jaclyn Lyons' Kitchen

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 pounds chicken breasts, skinned, boned, and cut into 1-inch pieces
• 1 cup chopped green onion
• 1 (8½ oz.) can bamboo shoots, drained and chopped
• 2 eggs, well beaten
• ¼ cup cornstarch
• 2 teaspoons salt
• 16 slices firm white bread, crusts trimmed
• Oil for frying
• Duck sauce for dipping

Instructions

1. Combine chicken, green onion, and bamboo shoots in a blender or food processor. Blend until it forms a paste. Mix in eggs, cornstarch, and salt.
2. Cut each slice of bread into four triangles. Spread each triangle with the chicken mixture.
3. Refrigerate prepared triangles until ready to fry.
4. 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, ensuring the chicken filling is cooked through.
5. Serve hot with duck sauce for dipping.

07 · PLANT-BASED INDULGENCE

Vegan Pumpkin Cheesecake

From Sara Ruzicka's Kitchen

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: 20 MIN · BAKE: 1 HR · CHILL: 12 HRS · SERVES 10

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 refrigerator for up to 5 days.

08 · THE UNEXPECTED HOLIDAY SPECIAL

Ramen Chicken Surprise
à la Broke Musician

From Jeff Biebuyck's Kitchen... Sort Of

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... and never forget where you started.

09 · GRANDMA'S RECIPE BOX

Grandma's Classic Cheesecake

From Craig Burritt's Kitchen

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!

The Crust

• Crushed graham crackers
• 3 tablespoons butter, melted
• ½ cup sugar

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 crust to cool completely before adding the filling.

The Cream Filling

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

1. Blend cream cheese, sugar, and vanilla until smooth.
2. Add eggs one at a time, mixing well after each addition.
3. Pour 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.

The Sour Cream Topping

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

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

A timeless family treasure, just the way Grandma made it.

10 · THE MAIN EVENT

Smoked Turkey à la Thanksgiving Survival

From Chris Pelton's Kitchen

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 applewood chips
• 4 sticks Kerrygold butter, for inside the bird
• 2 additional sticks Kerrygold butter, melted
• ½ cup brown sugar
• ¼ cup sweet sherry or Scotch (preferably Macallan 12 Sherry Oak)
• Apples, for stuffing the bird

Instructions

1. Get a Weber Smoker: Because why not add a little challenge to your holiday? Load with applewood chips for that smoky flavor.
2. Prep the Bird: Stuff the turkey with apples and 4 sticks of Kerrygold butter. Yes, that's a lot of butter.
3. Make the Glaze of Glory: Melt the other 2 sticks of butter, then stir in brown sugar and sherry or Scotch.
4. Start the Smoker: Get the smoker running and be prepared for it to go out multiple times. Aim for approximately 220°F.
5. Douse the Bird in Butter Bliss: Pour the butter, brown sugar, and sherry mixture both in and on the turkey.
6. Smoke and Reflect: Smoke for approximately 5–6 hours, or as long as needed for the turkey to reach a safe internal temperature.
7. Serve with Satisfaction: When the thickest part reaches 165°F, let the turkey rest, carve, and enjoy!

Happy Thanksgiving! Pair with the lingering scent of smoke in your hair and a well-earned glass of something special.

11 · ELEVATED COMFORT FOOD

Blue Cheese Mashed Potatoes

From Doris Nunez's Kitchen

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!

35 MINUTES · SERVES 4–6 · 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. Place 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 and cook until fork-tender, about 20 minutes. Drain well.
2. While potatoes cook, heat butter and heavy cream in a small saucepan until hot. Stir in blue cheese until melted.
3. Pour blue cheese sauce over the potatoes and mash until smooth and creamy. Season with salt and pepper.
4. Serve warm and enjoy!

12 · A LITTLE SOMETHING EXTRA

Maple Bourbon Turkey Glaze

From Allyson Carter's Kitchen

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 2¼ 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. Combine bourbon, maple syrup, ketchup, soy sauce, ginger, and brown sugar in a bowl. Mix well.
2. Cover and refrigerate overnight to let the flavors meld.
3. During the last 15 minutes of roasting, generously brush glaze over the turkey for a glossy, caramelized finish.
4. For extra flavor, optionally stir ½ cup of the glaze into your giblet gravy, bringing it to a safe cooking temperature.

A sweet-and-savory finishing touch that makes the centerpiece shine.

13 · A TREASURED FAMILY TRADITION

Grandma's Special Italian Pizzelle Cookies

From Sam Pompeo's Kitchen

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
• 1¾ cups all-purpose flour
• 2 teaspoons baking powder

Instructions

1. In a large bowl, beat eggs and sugar until light and frothy. Gradually mix in melted butter, vanilla, and anise extract.
2. Sift together flour and baking powder, then slowly add to wet ingredients, stirring until a thick, sticky batter forms.
3. Preheat a pizzelle iron according to the manufacturer's instructions.
4. Drop a tablespoon of batter onto each pizzelle mold. Close and cook until golden brown, about 30–60 seconds, depending on the iron.
5. Remove cookies and place on a wire rack to cool. They'll crisp up as they cool.
6. Stack in an airtight container, or dust with powdered sugar for a festive touch.

14 · THE FINISHING TOUCH

Ginger Cranberry Sauce

From Karen Siegel's Kitchen

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!

MAKES APPROXIMATELY 12 SERVINGS

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. In a medium saucepan, combine cranberries, sugar, water, orange zest, orange juice, and minced ginger.
2. Heat over medium heat, stirring occasionally, until cranberries begin to pop, about 10 minutes.
3. As the cranberries cook, they'll release their juices and create a thick, flavorful sauce.
4. Skim foam from the surface if needed, then allow sauce to cool completely.
5. Transfer to an airtight container and refrigerate until ready to serve.

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WITH GRATITUDE, FROM FRONTGATE

The Best Memories
Are Made Around the Table

We hope these recipes bring joy to your table and inspire a delicious Thanksgiving!

Whether you're trying something new or keeping a cherished family tradition alive, we hope this season brings plenty of reasons to gather, celebrate, and give thanks.

Wishing you a holiday filled with gratitude, great food, and wonderful memories.

Happy Thanksgiving!

With love,
The Frontgate Team

FRONTGATE REAL ESTATE · THANKSGIVING 2026