Spice up your Turkey Day with some Cajun flair

Does your grandmother's age-old turkey and stuffing recipe leave you longing for something with a modern and unexpected flair? Chef Jimmy Bannos of Heaven on Seven restaurant shares his unique take on three traditional holiday favorites.

Jimmy Bannos’ Jamaican Jerk Thanksgiving Turkey with Jerk Cream Sauce

Ingredients

    • 1 15-18 lb Turkey
    • 2 lbs Plugra butter (or other European style high-fat content butter)
    • 2 Tablespoons Angel Dust Cajun Seasoning (recipe follows)
    • 2 Tablespoons Jamaican Jerk Seasoning (recipe follows)
    • 1 Cup Jamaican Jerk Marinade (recipe follows)
    • 1 teaspoon Kitchen Bouquet
    • Jerk Cream (recipe follows)

Preparation

Baking Directions:

Angel Dust Cajun Seasoning

Ingredients

    • 3 tablespoons Hungarian paprika
    • 1 1/2 tablespoons Spanish paprika
    • 5 teaspoons salt
    • 1 1/4 teaspoons dried thyme leaves
    • 1 1/4 teaspoons dried oregano
    • 1 teaspoon ground white pepper
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon ground red pepper
    • 1/4 teaspoon black pepper
    • 1/8 teaspoon garlic powder
    • 1/8 teaspoon onion powder

Preparation

Baking Directions:

Dry Rub Jerk Seasoning

Ingredients

    • 2 Tablespoons onion powder
    • 1 Tablespoon ground allspice
    • 1 Tablespoon ground thyme
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground cloves
    • 1 teaspoon granulated sugar
    • 1 teaspoon ground coriander
    • 1 teaspoon ground habanero chile powder
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon garlic powder
    • 1/2 teaspoon Hungarian paprika
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon salt

Preparation

Baking Directions:

Jimmy's Jamaican Jerk Marinade

Ingredients

    • 2 Tablespoons ground allspice
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/2 cup sliced green onions, white and green parts
    • 1 Tablespoon seeded, chopped habanero chile
    • 1 1/2 teaspoons minced garlic
    • 2 Tablespoons fresh thyme leaves
    • 2 Tablespoons freshly squeezed Key Lime, or regular lime juice
    • 2 Tablespoons canola oil
    • 1 Tablespoon Soy Sauce
    • 1 Tablespoon dark rum
    • 1 1/2 teaspoons peeled, grated fresh ginger
    • 1 1/2 teaspoons honey
    • 1 1/2 teaspoons cane syrup or light molasses
    • 1 1/2 teaspoons freshly ground black pepper
    • 1 teaspoon dark brown sugar
    • 3/4 teaspoon Worcestershire sauce
    • 1/2 teaspoon habanero hot pepper sauce
    • 1/4 teaspoon salt
    • 1/8 teaspoon crushed red pepper flakes

Preparation

Baking Directions:

Jerk Cream Sauce

Ingredients

    • 2 1/2 cups Heavy Cream
    • 1 Tablespoon Jimmy’s Jamaican Jerk Marinade (recipe follows)
    • 2 teaspoons Worcestershire Sauce
    • 1/2 teaspoon Roasted Garlic Puree (recipe follows)
    • 1/2 teaspoon Kosher Salt
    • 1/4 teaspoon Hungarian Paprika
    • 1/4 teaspoon Spanish Paprika
    • 1/4 teaspoon Chile Powder
    • 1/8 teaspoon Angel Dust Cajun Seasoning (recipe follows)
    • 1/8 teaspoon Freshly Ground Black Pepper
    • 1/8 teaspoon Ground White Pepper
    • 1/8 teaspoon Crushed Red Pepper Flakes
    • 2 Tablespoons Unsalted Butter, chilled and cut in pieces

Preparation

Baking Directions:

Roasted Garlic Mashed Potatoes

Ingredients

    • 1 1/2 pounds small Yukon Gold potatoes
    • 1 cup heavy whipping cream
    • 4 tablespoons unsalted butter
    • 1 tablespoon Roasted Garlic Puree (recipe follows)
    • 3/4 teaspoon kosher salt
    • 1/8 teaspoon ground white pepper

Preparation

Baking Directions:

Collard Greens

Ingredients

    • 4 pounds fresh collard greens
    • 2 tablespoons extra virgin olive oil
    • 1 1/2 cups diced yellow onion
    • 2 tablespoons Roasted Garlic Puree
    • 1 tablespoon seeded, minced jalapeno
    • 1 cup shredded pickled pork
    • 1/2 cup diced tasso ham
    • 2 tablespoons distilled white vinegar
    • 1 tablespoon granulated sugar
    • 1 tablespoon light brown sugar
    • 1 tablespoon dark brown sugar
    • 1/4 teaspoon Angel Dust Cajun Seasoning
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon crushed red pepper flakes
    • 1/8 teaspoon freshly ground black pepper
    • 1/8 teaspoon ground white pepper
    • 3 cups water
    • 1 cup bottled Italian dressing

Preparation

Baking Directions:

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