Recipes: Thanksgiving Favorites From Dan Barber

Nov. 26, 2008 — -- Dan Barber has built his business around farm-fresh food, long before it was trendy. Growing up working on Blue Hill, his grandmother's farm, Barber now operates two New York restaurants named in the farm's honor.

CLICK HERE to read more about chef Dan Barber.

Mushroom-Hazelnut Stuffing

Recipe courtesy of Dan Barber

Serves eight

Instructions

Preheat oven to 350 degrees.

Melt 10 tablespoons butter in a large skillet, add shallots, garlic and onion, and sweat until translucent. Add 1 teaspoon thyme and the mushrooms.

Cook until the mushrooms are light brown. Add the wine, and cook until the liquid evaporates, then repeat with the stock. Season with salt and pepper. Place the mushrooms in a bowl.

Generously butter a 9-by-13-inch baking pan or 3-quart casserole dish.

Put bread, parsley, sage, hazelnuts, remaining thyme and mushroom mixture in a large bowl. Stir in eggs, cream and hazelnut oil until combined, and season with 1 teaspoon salt and 1/2 teaspoon pepper.

Spread the stuffing in the casserole, then cover with foil and bake 45 minutes. Remove foil, and bake another 30 minutes, until golden, vent, then finish baking, 5 to 7 minutes.

1/2 lemon, peeled, pit removed, juiced

1 12-ounce package cranberries

Instructions

Julienne the orange and lemon peel. Heat citrus juices in a small saucepan, add peel and cook until soft, about 10 minutes. Set aside.

In a medium saucepan, cook the cranberries, onion, port, ginger, brown sugar, salt, pepper and cinnamon over medium heat, stirring occasionally, until thick, about 15 minutes.

Stir in the Grand Marnier, citrus peels and juice. Set aside to cool and serve at room temperature.

1 onion, chopped

3 small shallots, minced

3 1/2 cups diced fennel, white part only, reserving green fronds for garnish t

1 apple, peeled and diced

Salt and ground black pepper

1 tablespoon fennel seeds, crushed

4 cups vegetable stock

1 teaspoon fresh lemon juice

1/2 teaspoon chopped thyme

Instructions

Heat 1 tablespoon oil in a large saucepan, add the onion and shallots, and sweat until translucent. Add the fennel and apple, and season with salt and pepper.

Cook for a few minutes before adding the fennel seeds and stock, bring to a boil, and simmer for 30 minutes. Add thyme and season to taste with salt and pepper.

Transfer to a blender and purée, adding the remaining 2 tablespoons olive oil. Return to saucepan and heat gently. Garnish with fennel fronds.