Gorgonzola stuffed potatoes and rice stuffing

This Thanksgiving, forgo your usual holiday staples for something a little more exciting. Chef Katie Brown shares her scrumptious holiday dishes — gorgonzola stuffed potatoes,wild rice stuffing with thyme, roasted root vegetables with horseradish and more.

Gorgonzola Stuffed Potatoes
Servings:

Serves 6

Ingredients

    • 6 medium sized Yukon gold or red skinned potatoes
    • 2 tablespoons vegetable oil
    • 2 tablespoons salt
    • 6 pieces of aluminum foil
    • 1/3 cup gorgonzola or blue cheese
    • 1 teaspoon pepper
    • 1/3 cup heavy cream
    • 1/4 cup chopped chives for garnish (optional)

Preparation

Baking Directions:

Wild Rice Stuffing
Servings:

Makes one 13" x 9" pan; serves 12

Ingredients

    • 3 cups water
    • 1 tablespoon salt
    • 2 cups mixed wild rice
    • 1 loaf pumpernickel bread, cut in 1/4" cubes
    • 1 medium carrot, cut into 4 pieces
    • 1 stalk celery, cut into 4 pieces
    • 1 large onion, cut into 4 pieces
    • 1/4 cup olive oil
    • 3 cups chorizo, large dice
    • 3 cloves garlic
    • 6 sprigs of thyme, picked
    • 2 tablespoon sage chopped
    • 2 teaspoons black pepper
    • 4 cups chicken stock
    • Oil or non-stick cooking spray

Preparation

Baking Directions:

Roasted Root Vegetables with Horseradish and Rosemary

Ingredients

    • 2 turnips, peeled and sliced in 1/4-inch-thick rounds
    • 2 parsnips, peeled and sliced in 1/4-inch-thick rounds
    • 3 acorn squash, seeds removed and sliced in wedges (skins can remain on)
    • 1/2 cup olive oil
    • 3 tablespoons prepared horseradish
    • 5 rosemary sprigs, leaves removed and chopped
    • Salt and pepper to taste
    • 2 bunches beets, stems removed and beets cut into 1/2-inch-thick rounds

Preparation

Baking Directions:

Tips:

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