The Brant Brothers, Karlie Kloss, Simon Doonan and More Share Their Favorite Thanksgiving Recipes

Thanksgiving is almost here and you know what that means: Time to tie on your apron, put on some stretchy elastic band pants and start cooking (and eating!) with your loved ones. In celebration of the holiday, we asked our favorite fashion people to share their most beloved Thanksgiving recipes with us. After all, this holiday is about sharing. From Karlie Kloss's mouth-watering cookies to Billy Reid's Southern grits and Simon Doonan's festive pumpkin pie, read on for sixteen Thanksgiving recipes from fashion's VIP.
Avatar:
Hayley Phelan
Author:
Publish date:
Social count:
3663
Thanksgiving is almost here and you know what that means: Time to tie on your apron, put on some stretchy elastic band pants and start cooking (and eating!) with your loved ones. In celebration of the holiday, we asked our favorite fashion people to share their most beloved Thanksgiving recipes with us. After all, this holiday is about sharing. From Karlie Kloss's mouth-watering cookies to Billy Reid's Southern grits and Simon Doonan's festive pumpkin pie, read on for sixteen Thanksgiving recipes from fashion's VIP.
Image Title1

Thanksgiving is almost here and you know what that means: Time to tie on your apron, put on some stretchy elastic band pants and start cooking (and eating!) with your loved ones.

In celebration of the holiday, we asked our favorite fashion people to share their most beloved Thanksgiving recipes with us. After all, this holiday is about sharing.

From

Image Title2

Karlie Kloss' Kookies "My favorite thing to do is bake for the people I love, and there is no better holiday that brings all of those people together than Thanksgiving! I’m planning to bake up a batch of the Perfect 10 Kookie that I created with Christina Tosi from Momofuku Milk Bar. But don’t feel bad if you’re too busy to bake your own, you can pick up a tin at Momofuku Milk Bar’s Upper West Side location, or order them online at

Image Title3

Simon Doonan's Pumpkin Pie by Alice Waters "Chefs come and go, but, for me, Alice is still the Queen. An innovator and a poet, she was the first person to focus on using local organic ingredients. I worship at the temple of La Waters." What You'll Need: 1 10-ounce disk pie dough 1 2-pound sweet pumpkin (Sugar Pie, Long Pie or Cinderella pumpkin varieties or butternut squash), equivalent to roughly 15 ounces (1-1/2 cups) pumpkin purée 1 cup cream 2 teaspoons flour 3 eggs 1/4 cup brown sugar 1 tablespoon granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/2 teaspoon salt pinch of fresh-ground black pepper whipped cream (optional)

Directions: Cut the squash in half and scoop out the seeds. Place the halves cut side down on an oiled or parchment-paper-lined baking sheet. Bake in a 350 degree F oven until the squash is tender throughout, about 45 minutes to one hour. The time will vary depending on the type of squash you have chosen. Remove from the oven, let cool, and then scoop the flesh from the peel. Purée in a food mill or mash with a spoon or potato masher. Soften pie dough at room temperature. Roll out the dough into a 12-inch circle. Line a 9-inch pie pan with the pastry. Refrigerate for at least 1 hour.

Preheat the oven to 375 degrees F. Prick the bottom all over with a fork. Line the shell with a piece of foil or parchment paper and fill with a layer of dried beans reserved for this purpose (or other pie weights). bake in a 375 degree F oven for 15 minutes, or until lightly golden around the edge. Take the tart out of the oven; remove the foil and the weights. Return to the oven and cook for another 5 to 7 minutes, until the tart is even light golden brown. Set aside to cool.

In a small saucepan whisk together 1/4 cup cream with the flour. Heat the mixture over low heat until it comes to a boil and thickens. Slowly whisk in the rest of the cream. Continue whisking until the mixture returns to a boil. Remove from the heat. Measure 15 ounces of pumpkin purée. Whisk the purée and eggs together in a medium bowl. In another bowl combine the brown sugar, granulated sugar, cinnamon, cloves, ginger, salt and pepper. Stir the sugar and spice mixture and the thickened cream into the pumpkin mixture. Pour into the prebaked pie shell and bake for 45 to 50 minutes, until the center us almost set. If the edges are browning too quickly, fit a ring of foil around the rim. Let cool completely on a rack before cutting.

Image Title4

Billy Reid's Shrimp and Andouille Parmesan Cheese Grits "This has become a favorite around the holidays for us and it can be prepared to serve a big group easily if needed. A bit non-traditional unless you're from South Carolina or the gulf coast, but we loving sharing this one with our friends as an alternative to traditional dressing. We've cooked this dish using crawfish, as well, but shrimp will be easier to find. Cheese can be cheddar, Asiago, Feta or whatever you like. Parmesan works very well. Use fresh shrimp--gulf shrimp if possible--and de-vein. The recipe is in 2 parts as the grits are cooked separately. Enjoy!"

SHRIMP & ANDOUILLE What You'll Need: 1 1/2 pounds unpeeled, medium-size raw shrimp 1 tablespoon butter 1/2 pound andouille sausage, diced 3/4 cup whipping cream 1/3 cup chicken broth 1/3 cup dry white wine 1/2 cup freshly grated Parmesan cheese 1/4 teaspoon ground white pepper

Directions Peel shrimp; de-vein, if desired. Melt butter in a large skillet over medium-high heat; add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp, and cook, stirring constantly, 3 to 5 minutes or just until shrimp turn pink. Remove shrimp and sausage mixture from skillet. Add cream, broth, and wine to skillet; cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper; cook, stirring constantly, 6 to 8 minutes or until cheese is melted. Stir in shrimp and sausage mixture. Serve over Parmesan Grits. Garnish, if desired.

PARMESAN GRITS What You'll Need: 2 (14-oz.) cans chicken broth 3/4 cup uncooked quick-cooking grits 1/2 (8-oz.) container chive-and-onion cream cheese 1/2 cup freshly grated Asiago or Parmesan cheese 1/4 teaspoon ground white pepper

Directions: Bring chicken broth to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 12 to 15 minutes or until thickened. Add cheeses and pepper, stirring until melted. Garnish: chopped fresh chives

Image Title5

Mickey Boardman's String Bean Casserole

"For me Thanksgiving (or any trip to my parents' house in Daytona Beach, Florida) means string bean casserole. It's really un-chic but so tasty. The green beans MUST be french cut. It helps make the whole thing kind of just mush together. My mom makes me a double batch and I'll eat it throughout the day as we watch Lifetime or ABC Family holiday movies like Holiday in Handcuffs, Undercover Christmas and Twelve Men of Christmas."

What you'll need: 1 Can french style green beans 1 Can fried onions 1 Can cream of mushroom soup

Directions: Mix all of the above together in a casserole bowl and bake in the oven for 45 minutes.

Image Title6

Peter Brant's Pound Cake

"This pound cake recipe is sinfully delicious, and I can only assume extremely fattening (warning to all you diet divas out there). We have it every Thanksgiving-- Harry, my mother and I usually eat all of it because it is addictive. Literally. You will never try a better homemade cake but the secret ingredient I left out is a pinch of love (I'm allowed to be cheesy because it's Thanksgiving). My one Thanksgiving tip for those of you entertaining is that it is extremely beneficial to have music playing while the dinner is served, having extended family all at one table often leads to the most painful awkward silences."

What you'll need: 1 1⁄2 cups all-purpose flour 1⁄4 tsp. baking soda 1⁄4 tsp. salt (1 1/2 sticks) unsalted butter, 1 cup sugar 1 1⁄2 tsp. vanilla extract 1⁄4 tsp. almond extract (optional) 2 eggs, at room temperature 1⁄2 cup sour cream, at room temperature

Directions: Preheat an oven to 325°F. Lightly grease an 8 1⁄2-by-4 1⁄2-inch loaf pan, preferably glass, and dust with flour. In a bowl, whisk together the flour, baking soda and salt until blended. In the bowl of an electric mixer, beat together the butter, sugar, vanilla and almond extract on medium to medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition until just blended. Sprinkle half of the flour mixture over the egg mixture and stir until both are incorporated. Stir in the sour cream, then sprinkle with the remaining flour mixture and stir until evenly distributed.

Pour the batter into the prepared pan and tap gently on the counter to even out and settle the ingredients. Bake until a toothpick inserted into the center comes out clean, about 70 minutes, or longer if using a metal pan. Transfer the pan to a wire rack and let cool for 15 minutes.

Run a thin knife around the inside of the pan, invert the cake onto the rack and lift off the pan. Place the cake on one of its sides and continue cooling. Serve warm or at room temperature. (Serve with homemade whipped cream, or clotted cream and strawberries--that is if you really don't care about your figure)

Image Title7

Harry Brant's Oreo Milkshake "So my favorite recipe is typically the thing that I make every Thanksgiving which is some sort of over complicated French desert that is absolutely impossible to create, not unlike something from the movie Marie Antoinette, most likely taken from the Laduree cookbook. But after I have thoroughly burned and destroyed the cake--and my hopes and dreams of becoming a pastry chef--I stick with a good old-fashioned Oreo milkshake, probably the most unhealthy delicious thing in the world."

Directions: Combine 4 scoops of vanilla ice-cream, 10-14 Oreos (with the white filling removed), a splash of milk, followed by a side TLC (I like to bottle my own tender love and care because I think it has 10% more love than the next leading brand), and serve in a glass. Voila, you get the most amazing, simple, disgustingly decadent desert, EVER.

Image Title8

Kelly Framel's Mashed Potatoes "For me, mashed potatoes are the entire point of Thanksgiving; all the other foods are just set decoration. Truly, the only thing I care about is that big, heaping helping of cheesy, buttery carbs--then seconds, then thirds."

Directions: Start with 5 pounds of potatoes, peeled and quartered. Boil them in a large pot until they're tender (about 10-15 minutes). Drain out the water, and begin crushing the potatoes with a handheld masher, while mixing in roughly 3 tablespoons of butter. Stir in 1 package of cream cheese, 1 cup of sour cream, 1 teaspoon onion powder and 1 teaspoon garlic salt--plus a pinch of ground black pepper.

Spoon this mixture of deliciousness into a greased baking dish and scatter thinly-sliced pats of butter on top. Bake at 350° for 30 minutes. Finish with a sprinkling of truffle salt on top. Eat as much of it as you possibly can.

Image Title9

Tibi Designer Amy Smilovic's Cornbread, Sausage, and Pecan Stuffing "My husband and I are big entertainers, we host Thanksgiving at our home in Greenwich, Connecticut every year. We invite close friends and my parents fly in from Georgia for the long weekend, I love gathering people around the table for good company and a great meal. I’m such a foodie; because I’m from Georgia I incorporate a little taste of the South into my dishes. After falling in love with this stuffing at a friend’s house in Georgia I begged her for the recipe - it’s now a staple at my dinner. We have a few Thanksgiving Day traditions. That morning we grab some blankets and cozy up on the couch to watch the Macy’s Day Parade. At the dinner table, we each say what we’re thankful for and the adults toast with a shot of crème de cacao topped with milk—it’s a coffee flavored liqueur and makes for a yummy holiday concoction!"

What You'll Need: 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish 1 pound day-old cornbread, broken into 1 1/2"-2" pieces (9 cups) 1 pound breakfast sausage links, casings removed 2 1/2 cups chopped yellow onions 1 1/2 cups 1/4" slices celery 1/4 cup apple cider vinegar 3 cups low-sodium chicken broth, divided 1 1/4 cups chopped toasted pecans (optional) 1/2 cup chopped flat-leaf parsley 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 large eggs

Directions (courtesy of

Image Title10

Erica Domesek's Turkey Cupcakes "Who says turkey can't be sweet? Last year I made these amazing Turkey Cupcakes (recipe courtesy of

Image Title11

Leandra Medine's Cereal

What you'll need: One bowl (deeper is better, circumference should not exceed 8 inches) One appetizer sized spoon 1/2 cup skim milk 25 tablespoons, cereal (Lucky Charms ftw)

Directions: Mix together in one bowl

"Et voila! Happy thanksgiving"

Image Title12

Mary-Kate Steinmiller's Pink Strawberry Jello "No Steinmiller holiday meal is without a very classy and posh pink strawberry jello mold. Who needs cranberries when you can have this whipped treat? It's truly the easiest recipe, everyone may roll their eyes at the sight of it because it has no holiday relevance aside from tradition, but everyone tries it, and it's always the first to go. Plus 'licking' the mixing bowl after you are done is the best part." What You'll Need: 2 large boxes of strawberry Jello 2 large containers of fresh strawberries 2 large containers of Cool Whip

Directions: Follow directions on Jello box, however, cut the amount of water in half. Pour mixture in a large bowl and put in refrigerator to slightly gel. Do not let Jello harden completely. Hold one cup of whole strawberries for the last step. Wash and slice remaining strawberries. Set aside. Remove slightly gelled Jello from refrigerator and gently blend in one container of Cool Whip using a whisk. Carefully add sliced strawberries to Jello and Cool Whip. Consistency should become thicker, but not solid. Pour blended Jello into a mold, or individual cup servings. Refrigerate until mold becomes hard and is ready to serve. When ready to serve, demold Jello onto a large platter. Top with Cool Whip and left over strawberries.

Image Title13

Foley+Corinna's Anna Corinna's Chocolate Pecan Pie "The first time my husband, Pete, came to Thanksgiving at my family’s house he made this Chocolate Pecan Pie--the most delicious pie ever! It has become a vital part of our Thanksgiving meal--I found a sweet pie and a sweet man and I kept 'em both."

What You'll Need: 4 ounces semisweet chocolate, finely chopped 4 large eggs, lightly beaten 1 1/2 cups light corn syrup 1/2 cup sugar 1 teaspoon pure vanilla extract 1/2 teaspoon salt 1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate 1 cup pecans

Directions Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside. In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling. Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

Image Title14

Sarah Pillai's Sticky Buns "Growing up with four older brothers and a twin sister meant one major thing: girls do the baking! My twin Meg and I help our mom with all of the holiday cooking, and this one recipe (although with several steps) stands out particularly, as it brings our entire family together for breakfast on Christmas morning AND makes me feel like Martha Stewart."

Notes: This recipe is large enough to make a pan of sticky buns and dinner rolls (think, Christmas morning breakfast and sweet dinner rolls at night!)

What You'll Need: Bread: 1/2 cup warm water 2 pkgs. yeast 1 1/3 cups lukewarm milk 1 cup sugar 1 tsp. salt 2 eggs 1/2 cup melted shortening (Crisco) 6-8 cups flour

Topping/Glaze: 1 16oz. Bag of pecans or walnuts 1/2 box of light or brown sugar About 1 stick of butter for inside of rolls and greasing 1 pint of heavy cream Cinnamon and sugar (probably a 1/2 cup of the mixed combo)

Directions: 1. Dissolve yeast in water for about 2 minutes. Then add milk, sugar, salt, eggs, and melted shortening - one at a time until fully incorporated. Add flour, one cup at a time until it forms a dough. Once its too stiff to stir, flip out on floured surface 2. Knead dough until smooth and using as much flour to keep it from being sticky (be careful not to add too much flour or it will be tough). Place dough in a greased bowl and let rise until double sized 3. Flip dough out on floured surface and knead in flour if needed. Using 1/2 of the dough, roll out into a large rectangle, then butter the entire surface and sprinkle with cinnamon and sugar mixture. 4. Roll up dough into a long log, gently slice 1/2" pieces - these are your rolls. 5. Grease large pan with butter. Layer nut in bottom of pan, then add on brown sugar, and press down into the pan. Pour heavy cream over brown sugar and nuts.--this is your topping/glaze 6. Line up rolls in the pan, cover with a clean dish towel 7. This now has to rest and rise again. You can either pop these in the fridge for tomorrow morning to rise again then bake for breakfast, or let rise again now to bake and eat! 8.Bake at 400 degrees for 25-30 minutes or until golden brown. Let it rest for about 5-10 minutes to cool and congeal slightly, then flip upside down onto tinfoil lined baking sheet. Let cool for 1/2 a second and enjoy!

(For leftover dough, shape into triangle slices and roll up like crescent rolls - Or use in bread pans or muffin pans! Bake at 350 degrees for about 15-18 minutes. Best served hot!)

Image Title15

Megan Maguire Steele's Pineapple Bread Pudding "Being hospitable and always making guests feel welcome in your home was a big part of my upbringing so it is good to have some recipes on hand that you can whip up in flash if you have unexpected company. My mom is Italian so, of course, nothing says love like feeding someone a home cooked meal or delicious dessert when they stop by for a visit. This recipe is great because it only requires six ingredients so it is super fast and easy to make. "

Cream: What You'll Need: 1/4 cup butter 1/2 cup of sugar

Directions Whip ingredients together.

Pudding: What You'll Need: 4 well beaten eggs pinch of salt 7 slices of cubed bread 1 large can of undrained crushed pineapple

Directions: Pour mixture into buttered pan. Bake at 350 degrees for 30 to 45 minutes. Garnish with cream.

Image Title16

Lauren Sherman's Grammy's Stuffing "I'm not the designated chef in this household, but something happens to me on Thanksgiving: I demand control in the kitchen. I started making Thanksgiving dinner when I lived abroad—my grandma sent me all of her recipes. We were really close, and that might be why I like preparing Thanksgiving dinner so much: those tastes remind me of her!

She was never big on flourishes—her recipes were pretty basic, compared to what's out there—but they guaranteed a delicious meal. My favorite is her stuffing recipe, which I've literally cut-and-pasted from an email she sent me years ago. I think the key is the particular blend of spices."

What You'll Need: 1 bag of stuffing mix (or a loaf of stale bread, cut into cubes) 4 celery stems 1 big yellow onion (YUPPIE NOTE: shallots would also be pretty maj) 4 carrots 1 clove of garlic 1/4 cup of olive oil (YUPPIE NOTE: I love Olave) 4 pats of butter (YUPPIE NOTE: buy stuff from Vermont or some other New England state) 1 teaspoon of sage 1 teaspoon of rosemary (YUPPIE NOTE: I usually use fresh sage and rosemary, and double the measurement) 1 teaspoon of turmeric 1 teaspoon of salt 1 can of chicken broth 1 bunch of fresh parsley

Directions: Put all of your bread in a big bowl and set it aside. Chop up four stems of celery "pretty fine." Chop up a big onion. Chop up four carrots, "really fine" Chop up one garlic clove. Put it all in a skillet with the quarter cup of olive oil and four pats of butter. Cook until mixture is see-through. Pour all of that over the bread—let it dry out for a few minutes, then add sage, rosemary, turmeric, salt. Add the chicken broth—just use half-a-can at first, you don't want it to get too wet. If it's still dry, use another can. Chop up the parsley and mix with the stuffing. Bake it in a medium-to-large pan at 350 for 30-35 minutes. Suggestion: I know everyone likes to stuff the turkey and all, but you're really not supposed to do that.

Image Title17

Factory PR's VP and killer food blogger Rose Swarbrick's Spinach-stuffed Mushrooms

"Being Australian I am not sold on all the traditional American Thanksgiving dishes that are sweet and fatty. I love Turkey but I like lighter, healthier sides to go with it (hey, I'm not saying no to the Mac&Cheese!). I love spinach and mushrooms, so I've decided to combine them in a new way. This is basically the premise of my blog, roselovescooking.tumblr.com – fresh, easy, healthy."

Directions: Preheat oven to 400. In a pan sauté 3 cloves of garlic in olive oil until it starts to brown, then add a finely diced onion and sweat till transparent. Add the leaves from three sprigs of fresh Thyme, a tiny sprinkle of nutmeg and the zest of a quarter of a lemon. Roughly chop a large bunch of fresh, washed English Spinach and turn off the heat so it wilts but doesn't turn to mush--try to cook most of the water out of the pan so the mixture isn't too wet. Salt and pepper to taste. Put the spinach mix in a food processor with a splash more olive oil and blend to smooth. Move to a mixing bowl and add half a cup of really good Parmesan cheese (grated) and a half cup of Panko breadcrumbs (or regular breadcrumbs, toasted). Take 6-8 caps of large Cremini or Babybella mushrooms (Remove the stems) and brush all over with olive oil. Spoon the spinach/breadcrumb mixture to fill each mushroom cap then sprinkle each with some additional parmesan cheese. Brush some oil onto the bottom of a baking dish then arrange the mushrooms on the oil so they don't stick. While the mushrooms cook, lightly sauté a handful of pine nuts in a pan. Bake in the oven at 400degrees for 25 minutes. Sprinkle a little more lemon zest and a few pine nuts on each, then serve while hot! YUM!