RECIPES: Thanksgiving Classics With a Twist

Nov. 17, 2008— -- "GMA Now" is thankful for many things, one of which is the cooking of our chef and food stylist Karen Pickus.

If you're tired of making the same old Thanksgiving dishes year after year, Pickus has stepped out from behind the camera to share some of her favorite ways to spice up your turkey day meal.

Here are Pickus' Thanksgiving recipes:

Orange and Grand Marnier Cranberry Sauce

This sauce is easy to make and a refreshing and delightful accompaniment to your Thanksgiving turkey.It can be made well ahead of time and kept in a covered container in the refrigerator for up to one week.

Ingredients:<>p> 2 navel oranges, zested, all the sections removed, and reserve all the juice.

1 lb. fresh cranberries

3/4 cup sugar

1 stick cinnamon

2-3 Tbs. Grand Marnier (optional)

Method:

Zest and peel the oranges with a knife. Section the oranges and place in a bowl. Put the cranberries in a colander wash and pick through. Place the cranberries in a 2 quart pot with the zest and the juice and the sugar and the cinnamon. Reserve the orange sections on the bowl. Bring the cranberries to a boil and simmer uncovered for 10 minutes until most of the cranberries have popped. Let cool completely, then add the sections and the Grand Marnier if desired. Chill in the refrigerator. Serve along with the turkey.

Sausage and Brioche Stuffing

This is by far the most talked about and revered stuffing I have ever made. It is hard to resist, but I think it is an excellent choice to bring your Thanksgiving to new heights, and share a most memorable day!

Ingredients:

1 1/2 loaf (2 1/4 lbs.) brioche cubed, crusts removed - 12 cups

1 Tbs. olive oil

1 1/2 lb. Italian sweet sausage out of the casings

1 stick sweet butter

1 1/2 cups finely chopped onion

1 1/2 cups finely chopped celery

1 1/2 Tbs. finely chopped fresh sage

1 1/2 Tbs. fresh thyme leaves

1/2 cup chopped parsley

1/2 tsp. sea salt

1/4 tsp. ground black pepper

1 1/2 cups chicken broth

Method:

Prepare the brioche and place it into a large bowl. In a large skillet heat the olive oil over high heat. Add the sausage and brown the meat and cook thoroughly breaking up the sausage as it browns while still leaving large pieces, about 10 minutes. Add the sausage to the bowl. Then melt the butter in the skillet and add the onion, celery and herbs, and sweat the vegetables over medium low heat for 15-20 minutes until vegetables are softened. Add to the bowl. Toss in the salt and pepper and fold in the hot stock. Preheat the oven to 375 degrees. Place the stuffing in the bird or bake it in a buttered 9x13 glass baking dish for 1/2 hour to 45 minutes , until heated through browned and crispy on top.

Recipes Courtesy Karen Pickus, chef for "Good Morning America."