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Tune in and cook along with Rachael this week! Here's a list of all the ingredients in the dishes you’ll see Rachael prepare every day. Watch the show to find out what's for dinner each night, and then check back online for in depth step-by-step instructions.

monday

November 16, 2009

Hosting Your First Thanksgiving: Apple and Onion Stuffin’

• 2 tablespoons EVOO - Extra Virgin Olive Oil
• 6 tablespoons butter, softened
• 1 fresh bay leaf
• 4 celery stalks from the heart with leafy tops, chopped
• 1 medium onion, chopped
• 3 or 4 Macintosh apples, quartered, cored, and chopped
• Salt and pepper
• 2 tablespoons poultry seasoning
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 8 cups cubed unseasoned stuffing mix
• 2 - 3 cups chicken stock

Hosting Your First Thanksgiving: Caramelized Onion Green Beans

• 1 tablespoon EVOO - Extra Virgin Olive Oil
• 1 tablespoon butter
• 1 large onion, sliced
• 1 1/2 pounds fresh green beans, trimmed
• Salt

Hosting Your First Thanksgiving: Dress Up Your Store-Bought Pie

• 1 cup cold heavy cream
• 3 tablespoons maple syrup
• 1 teaspoon ground cinnamon

Hosting Your First Thanksgiving: Easy Homemade Gravy

• 3 tablespoons butter, cut in small pieces
• 3 tablespoons all-purpose flour
• 3 cups turkey or chicken stock
• Palmful poultry seasoning or dried ground sage
• Salt and pepper
• Chopped flat-leaf parsley, for garnish, optional

Hosting Your First Thanksgiving: Orange Pecan Cranberry Sauce

• 1 10-ounce can whole berry cranberry sauce
• Zest of 1 orange
• 1 tablespoon orange liquor such as Grand Marnier, or Triple Sec, from a nip
• 1/2 cup toasted pecans, chopped (optional)

Hosting Your First Thanksgiving: Roast Turkey Breast with Herb Butter

• 6 sprigs thyme, leaves removed
• Zest of 1 lemon
• 1 stick butter, softened
• Salt and black pepper
• 2 boneless, skin-on turkey breast, about 5 pounds each

Hosting Your First Thanksgiving: Smashed Potatoes

• 3 pounds small red potatoes, quartered
• 2 tablespoons butter
• 1/4 cup sour cream
• 2 scallions, chopped
• 1/2 cup milk
• Salt and pepper

Wild Mushroom-Barley Soup

• 1 ounce dried porcini mushrooms or mixed wild mushrooms
• 1 quart chicken stock
• 3 cups water
• 1/4 cup EVOO - Extra Virgin Olive Oil
• 1/3 pound thick cut pancetta or prosciutto ends, chopped into 1/4-inch dice
• 3/4 pound cremini mushroom caps, wiped clean and quartered or sliced
• 1 bay leaf, fresh or dried
• 2 leeks, trimmed, sliced, washed and dried or 2 medium onions, chopped
• 4 cloves garlic, chopped or grated
• Salt and pepper
• 3 tablespoons fresh sage, very thinly sliced
• 2 sprigs rosemary, finely chopped
• 1 15-ounce can diced, fire roasted tomatoes
• 1 cup pearl barley
• 1 bunch kale or dinosaur kale, leaves stripped from stems and thinly
• Freshly grated nutmeg, to taste
• 3 tablespoons fresh sage, very thinly sliced