Get ready for Thanksgiving with these unique and delicious recipes from Chef Loretta Paganini.


Yield: 3 quarts


• 2 lbs. butternut squash

• 1 cup onions, small dice

• 1 cup leeks, small dice

• 1 1/2 cup carrots, small dice

• 2 wt. oz. butter

• 2 qt. chicken stock

• 1/4 tsp. ground allspice

• 1 tsp. fresh ginger, grated

• Salt, to taste

• White pepper, to taste

• Firm & tart apples, as needed

• Blue cheese, as needed


1. Cut squash in half, remove seeds and place squash face down on an oiled baking sheet. Cook about 30 to 60 minutes (depending upon size) in a 350°F, oven until soft.

2. Heat the butter in a heavy soup pot over medium low heat. Add onions, leeks, and carrots. Sweat until soft. Do not brown. Add chicken stock to soup pot and bring to a gentle simmer.

3. Scoop cooked squash from the skin with a metal kitchen spoon. Add squash to the soup pot. Continue to simmer about 30 minutes, or until vegetables are thoroughly cooked and softened.

4. Puree the soup mixture in a blender. This may require several batches. Strain soup through a medium mesh strainer and discard the solids. Season with allspice, ginger, salt and pepper.

5. Portion winter squash soup into individual service bowls. Slice apples very thin and arrange attractively on top of soup. Garnish with blue cheese.



Serves 6


For Salad:

• 1 (9 oz.) bag triple washed spinach, washed & torn

• 3 hard-boiled eggs, diced

• 1 cup white button mushrooms, washed & sliced

• 4 med. radishes, julienne

• Salt and pepper to taste

For dressing:

• 3 Tbsp. extra-virgin olive oil

• 1 sm. red onion, minced

• 1/2 cup pancetta, diced

• 2 Tbsp. balsamic vinegar

• 1 Tbsp. granulated sugar


1. To make dressing, heat oil in a medium sized sauté pan. Add onions and pancetta and cook until onions are caramelized and pancetta fully cooked. Add balsamic vinegar and sugar and mix until sugar is melted into dressing.

2. Toss all salad ingredients together in a bowl with warm dressing to wilt spinach. Serve immediately.



Serves 10


• 2 oz. whole-berry cranberry sauce

• 1 cup honey

• 1 Tbsp. Dijon mustard

• 8 cups chicken stock

• 1 tsp prepared horseradish

• 2 tsp garlic powder

• 2 tbsp chopped fresh thyme

• 4 lb boneless turkey breast

• 1 tsp salt

• 1 tsp black pepper (ground)


1. Preheat an oven to 425°F.

2. Combine the cranberry sauce, mustard, chicken stock, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.

3. Line a large baking pan with foil. Place turkey breast in pan. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the turkey with sauce.

4. Cook until the meat is no longer pink in the center, about 45 minutes, basting every 10 minutes with remaining sauce. An instant-read thermometer inserted into the center should read 160°F.



Serves 10


• 5 lbs. apples

• Grated zest of 1 lemon

n 2 Tbsp. fresh lemon juice

• 1/2 cup sugar

• 2 tsp. cinnamon

• 1 tsp. ground nutmeg

For topping:

• 1 1/2 cups flour

• 3/4 cup sugar

• 3/4 cup brown sugar

• 1/2 tsp. salt

• 1 cup oatmeal

• 1/2 lb. cold unsalted butter, diced


1. Preheat oven to 350°F. Butter a 9- by 13- by 2-inch oval baking dish.

2. Peel, core and cut the apples into large wedges. Combine the apples with the zest, juices, sugar and spices. Pour into the dish.

3. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

4. Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm.