Is anyone else in disbelief that Thanksgiving is a week from today? If you haven’t decided on what you’re bringing to the family get-together, we may be able to help.

Here are three holiday recipes from popular local chefs to provide some inspo this season. 

Cornbread Dressing from Scott McGehee, Yellow Rocket Concepts

(serves 6-10)

Directions:

1. Heat oven to 425. Spread pecans on a baking sheet. Toast until fragrant, about 5 minutes. Set aside.

2. Melt 2 ounces of butter in a small skillet. Cut cornbread and rolls into 2-inch-thick cubes. Spread on a baking sheet. Drizzle with melted butter evenly. Toast until golden brown, 10 minutes. Set aside.

3. Heat remaining 2 ounces of butter in a medium skillet on medium high heat. Add onion, carrot and celery. Cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms, thyme, rosemary, salt and pepper; cook until slightly softened, about 3 minutes. Add white wine. Continue cooking until absorbed, about 1 minute. Add cream. Cook 30 seconds; remove pan from heat.

4. Put cornbread and bread into a large bowl. Add mushroom mixture and toasted pecans; toss. Whisk eggs into cooled double broth. Toss into cornbread mixture. Bake in a buttered 9×13-inch baking dish until stuffing is crusty and golden, about 20-30 minutes.

Oven Roasted Turkey

1. Season inside and out with salt and pepper. Put in trash bag and refrigerate for 12-24 hours.

2. Place on rack in roasting pan and drizzle with olive oil. Roast at 450 for one hour.

3. Pour a quart of apple cider and a quart of chicken broth over the turkey. Sprinkle with fresh thyme, sage, cracked pepper and coarse salt, to taste.

4. Turn oven temperature down to 170 (any more and the breast will be dry) and slow roast for 8-12 hours, depending on the size of the turkey.

Pumpkin Pie, Matthew Lowman from Loblolly 

(Yields one pie)

Directions:

1. Combine all ingredients in a large bowl. Using a hand mixer, mix until smooth and homogenous. The pumpkin may be lumpy but the egg and spices should be completely incorporated.

2. I prefer using a graham cracker crust. You can use store-bought or make one by crumbling graham crackers and mixing with enough melted butter to make the crumbs stick to the side of a pie pan when pressed in. Pour the pumpkin mixture into the prepared pie crust.

3. Bake at 325 for 25-35 minutes, just until the custard in the middle of the pie starts to set up.

For more on the chefs and their favorite things about Thanksgiving, click here.

Roasted Grape and Rosemary Focaccia, Stephanos Mylonas from Mylo

(serves 6-8)

Directions:

1. Mix flour and yeast in a large bowl and stir in the water until combined. Set aside for 10 minutes before mixing in the oil, milk and salt. Once the dough has formed, turn it out onto a floured surface and knead for 10 minutes. Allow the dough to rest for 10 minutes, then knead another 10 minutes. Place the dough in a bowl sprayed with olive oil and cover it with plastic wrap. Set aside to proof for 1.5 hours, knocking it back every 30 minutes or so.

2. Flatten dough with a rolling pin into a 12×6-inch rectangle, 1/4 inch thick, then transfer to a parchment-lined baking tray. Leave in a warm place for 20 minutes. When it’s ready, it will look puffed and smooth and will bounce back slowly when pressed.

3. Preheat the oven to 425. Wash the grapes, then cut them lengthwise. Scatter the grapes over the dough, leaving a small margin in case they try to roll off during baking. Sprinkle with rosemary and sugar, reduce oven to 400 and bake for 25 minutes.

Check out the complete story that ran in our November issue of 2014 for more recipe ideas.