Top Colorado chefs share their best Thanksgiving recipes
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Michelin-star chef Johnny Curiel's camote asado is served at three of his Front Range restaurants. Photo: Courtesy of BON Communications
Planning a Thanksgiving menu can be daunting.
Yes, but: To give you a (turkey) leg up for the biggest cooking week of the year, we asked some of Colorado's top chefs to share their best recipes.
Here's what they're cooking:
Johnny Curiel (Alma Fonda Fina, Mezcaleria Alma, Alteño, Cozobi Fonda Fina) is sticking with his signature camote asado, a dish so beloved it shows up at three of his restaurants.
Jennifer Jasinski (Rioja, Bistro Vendôme, Ultreia) is going all-in on her fan-favorite apricot–sage bread pudding stuffing.
Dana Rodriguez (Casa Bonita, Work & Class, Carne) is serving green chili cheese potatoes.
- The intrigue: "I always do prime rib or lamb because I hate turkey!" she told us. "But, this year I might do a turkey roulade, which is the only way I eat turkey."
Zoe Deutsch (Moon Raccoon Baking) swears by Alison Roman's buttered stuffing with celery and leeks.
- "It is super saturated (never dry!) and there is a ton of savory flavor from the leeks," she said. "The crispy top is the best part."
Theo Adley (Marigold Lyons) treats the holiday "like a Super Bowl party." This year, he's leaning classic to keep the family peace with a turkey — but still indulging his East Coast roots with oysters and poached lobster.
- The accoutrements include a Gibson-style "mignonette" and yuzu kosho cocktail sauce.
Harrison Porter (BearLeek) says these two dishes are non-negotiable:
- Green bean casserole: He grills the beans for "that ideal snap," swaps in maitake or oyster mushrooms for the cream base, and makes his own crispy shallots by tossing them in cornstarch and baking until crisp.
- Mashed potatoes: He follows Joël Robuchon's ultra-rich method: Bake the potatoes after rubbing them with salt and oil, then scoop out the insides and run them through a ricer. After that, warm cream infused with thyme, bay leaf, black pepper and garlic, then fold it into the riced potatoes along with cold, cubed butter.
- "Because baking removes so much water, the potatoes act like an emulsion and are able to take on a remarkable amount of fat. I use equal parts potato, cream, and butter. Seasoning at every stage … is what makes [them] shine. I finish by passing the potatoes through a tamis for an ultra-smooth, silky result."
Tyler Gallup (Denver Central Market) is leaning into his pastry roots with upgraded cheddar biscuits — a Bon Appétit Test Kitchen classic he's boosted with a warm, creamy filling. They're rich enough to stand alone, he tells us. "No need for butter or jams!"