Are you still looking up to liven your Thanksgiving table? It’s Thanksgiving today and it is a day dedicated to express gratitude for the bountiful harvest.

Thanksgiving is a festival that symbolizes love and unity. Over the years, the festival has been celebrated by people across the world with great enthusiasm.

Not only Thanksgiving but the festive winter has begun too and surely it’s time for some get-together a with family.

So, this year, try out these exclusive recipes made by Chef Sabyasachi Gorai and Deeba Rajpal, to become the perfect Thanksgiving dinner host!

Roasted turkey:



1 turkey (about 6kg), clean.
Salt and freshly ground pepper
4 onions
5 carrots
A bit of soft butter
12 whole plums without a bone cut in half
12 dried apricots cut in half
60 g cup of currants
60 ml of brandy
60 g of unsalted butter
2 apples without peeled skin
2 large onions cut into pieces
2 celery sticks cut into pieces
100 g of blueberries
200 g of California Walnuts
4 slices of brioche bread of thick slices cut into cubes
250 ml chicken broth
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon of cayenne pepper
1 teaspoon finely chopped fresh parsley
3 large eggs
Coarse salt and freshly ground pepper
375 g of flower honey
125 g of unsalted butter
2 chopped cloves of garlic

2 teaspoons fresh chopped sage
Salt and freshly ground pepper

1. The night before, place the prunes, apricots and currants in a medium bowl; add a trickle of brandy and cover with plastic wrap and marinate overnight.
2. The next morning, wash and dry the turkey, season it inside and out and let it stand for an hour.
3. Place a roast pan in the oven and preheat to 180°C.
4. For the filling of walnuts and fruit, melt the butter in a large skillet over moderate heat, Add the apples, onions and celery, cook them, stirring occasionally, until the onions are soft, and the celery is tender for about 10 minutes, and put them in a large bowl and reserve, add the bread cut into cubes and the broth.
5. Heat 2 teaspoons of oil in a skillet over medium heat and toast the walnuts stirring constantly until golden brown, add the walnuts to the apple mixture and mix well.
6. Then, add the macerated fruit, blueberries, ground cloves, cinnamon, ginger, cayenne, parsley and eggs, season it. Using 2 large spoons or your hands, mix the filling until it is blended well. Fill the cavities of the turkey with the walnut stuffing.
7. Tie the turkey with kitchen rope and close cavities with toothpicks.
8. Rub the turkey with the softened butter and season it with salt and pepper.
9. Place the turkey on a baking dish, roughly chop the carrots and onions and place them with the turkey and bake at 180⁰C.
10. Meanwhile, make the glaze: in a small saucepan over medium heat, put the butter with the garlic stirring occasionally until it melts and the garlic browned lightly, add the honey and sage, and season with salt and pepper until the honey is liquid and all is incorporated.
11. After 1 hour of roasting, with the help of a kitchen brush, remove the turkey and paint it with the honey mixture, return it to the oven and repeat the operation every 20 minutes for an hour and a half.
12. TIP: The turkey will be ready when you put a thermometer in the thickest part of the breast mark 80°C, and in the thickest part of the thigh, dial 80°C, if in the course of the baking the turkey began to brown in excess, cover it with aluminum foil to avoid burning, when the turkey is ready, let it rest covered with silver foil for half an hour, after this time, move the turkey to a dish and the sauce to a gravy boat, Serve it with vegetables.

(The recipe is shared by Chef Sabyasachi Gorai)

Dulce de leche Eggless Pumpkin Quinoa Tart 


Tart base
60g quinoa flour
100g whole walnuts
30g brown sugar
40 clarified butter/ghee
300g dulce de leche
250g fresh pumpkin puree
2 tsp pumpkin pie spice
100g walnuts
25g cornflour

1. For Tart base, preheat oven to 180C.
2. Place the walnuts, quinoa flour and brown sugar in jar of processor, grind to fine meal.
3. Add the clarified butter/ghee and process to mix.
4. Press into loose bottomed 8” tart shell, and bake for 15 minutes.
5. For the Filling, reduce oven temperature to 150°C.
6. Place dulce de leche, cornflour and pumpkin puree in jar of processor, blend to mix.
7. Add the walnuts and process briefly, just to chop up the walnuts a little so they retain some texture.
8. Bake for 1 hour, and then allow to cool in oven.
9. Chill overnight.
10. Serve with unsweetened cream or vanilla ice cream.

(This recipe is shared by Deeba Rajpal)

Dark Chocolate Pumpkin Oat Pudding


250ml low fat cream {20%}
75g pumpkin puree
1 teaspoon cinnamon powder
30g cocoa powder
40g quick cooking oats
150 g : 52% dark couverture chocolate chopped
75g brown sugar
50g honey

75g roasted California walnuts chopped
Roasted California walnut halves, persimmon slices
Organic rose petals

1. Place all ingredients, except California walnuts, in a heavy bottom pan and simmer over low heat, stirring constantly until it begins to thicken.
2. Once it becomes as thick as custard, take off heat, allow it to cool.
3. Stir in the chopped California walnuts.
4. Allow to cool, then ladle into serving glasses, bowls and chill for 2-3 hours, or overnight.
5. Top with roasted California walnuts halves, fresh seasonal fruit like figs, persimmons, candied pumpkin.
6. Sprinkle over a few organic rose petals or pomegranate pearls for a pop of colour.

(This recipe is shared by Deeba Rajpal)

Chocolate Pumpkin Tart

Chocolate Pumpkin Tart


For Walnut Tart Biscuit Base
50g toasted California walnuts
50g digestive biscuits
50g ghee {or melted butter}
For Chocolate Pumpkin Filling
200g : 72% dark couverture chocolate, chopped
50g single cream, warmed but not boiling
100g fresh pumpkin puree {Made from roasting approximately
200g pumpkin}
Zest of 1 orange
25ml maple syrup {or honey}
15g walnut butter
5g pie spice {or cinnamon powder/garam masala}

1. For walnut tart biscuit base, chop California walnuts in a processor jar, then add the digestive biscuits and process again until finely chopped.
2. Stir in the melted ghee.
3. Turn into a 7 loose bottomed tart tin, pressing the sides into place, and then the base.
4. Chill for 10 minutes in the freezer while the oven preheats.
5. Preheat the oven to 180°C
6. Bake the base for 10 minutes.
7. For the Chocolate Pumpkin Filling, heat chocolate in a large heatproof bowl for 1 minute in the microwave.

8. Pour over the cream and leave for 5 minutes and whisk all ingredients.
9. Pour over baked walnut biscuit tart shell, and level out with an offset spatula.
10. Bake at 180°C for 20 minutes, then leave to cool in oven.
12. Chill for a couple of hours, grate over with dark chocolate, and top with  walnuts halves.
13. Slice and serve.

(This recipe is shared by Deeba Rajpal)