(Photo: via Smithfield Foods)

It’s that time of year again.  Large family gatherings, mini-feasts and good laughs – yes people – Thanksgiving.  What’s your favorite Thanksgiving dish?  Maybe it’s homemade cranberry sauce or roasted turkey.  Wait no, maybe it’s the well-seasoned stuffing your grandmother makes or the melt-in-your-mouth pumpkin pie your sister whips together.  We were curious to know what the Chefs at some of Brooklyn’s scene-stealing restaurants enjoy on this special day and why.  So, we reached out to eight of them – check out their responses. 

Buttermilk Channel – Chef Ryan D. Angulo
Chef Angulo has been serving up tasty maple and bacon roasted almonds and buttermilk fried chicken since Buttermilk’s opening two years ago.  Be sure to arrive early to avoid the long wait! 

Favorite Thanksgiving dish and why? My Grandma Avis’  Noodle Stuffing .  It’s cooked egg noodles mixed with parsley, egg, salt and pepper and stuffed into the neck of the turkey.  When the bird is finished it becomes a stuffing that can be cut into slices with a ring of crispy skin on it and all those wonderful turkey juices baked in.  I have eaten this every year for as long as I can remember.  My wife makes it now and carries on the tradition.

Preparing Thanksgiving family dinner? Buttermilk Channel opened 3 days before Thanksgiving Day 2 years ago.  I had no time to do anything, let alone cook Thanksgiving Dinner. My wife took on the job and put out a spread that was amazing!  I’ll make a pie or cake since I don’t get to do that often.  But once I’ve witnessed perfection I try not to mess with it.

Fornino – Chef and co-owner Michael Ayoub
Twenty years ago, Chef Ayoub was co-owner Cucina, which was in the same space of the now Fornino.  He’s been preparing brunch-style pizzas at Fornino since its May 2010 opening. 

Favorite Thanksgiving dish and why?  Traditional roast turkey evokes gathering of family and tradition.  It’s so much more than the bird itself.

Preparing Thanksgiving family dinner? Absolutely, I wouldn’t miss it for the world!  It’s only once a year and special for the family and as much as we work we always must make room for the family.  I may arrive a little late, but I am cooking (laughs).

BINO Brooklyn – Chef/Owner Jonathan Casteel
Chef Casteel has been wearing the chef hat since for 3 ½ years ago when the restaurant was Po Brooklyn.  The name change to BINO took place this past Summer.  Guests can enjoy a romantic candlelit dinner while sampling one of their great entrees.

Favorite Thanksgiving dish and why?  A lot of dishes my grandmother used to cook, especially her corn bread stuffing.  My grandmother passed and it’s something she always did at our thanksgiving, it’s in memory of family.

Preparing Thanksgiving family dinner? We’re typically closed, but no, I’ll be at the restaurant.  Not sure what the menu will be, but I’m working on it.

Goods Food – Partner and Chef Alex McCrery
Chef McCrery has been doling out Trailer-chic and Southern-inspired dishes since Goods opened in June 2010.

Favorite Thanksgiving dish and why? Smoked Turkey Gumbo of course.  It’s the perfect way to eat turkey in my mind.  The turkey stock gets nice and rich, full of flavor.  It reminds me of home and family, which is absolutely what Thanksgiving is about.  Finish it off with a little Cranberry-Hot Sauce and ooowweee!

Preparing Thanksgiving family dinner? I will be cooking up a full dinner this Thanksgiving, and also going to be doing smoked turkey gumbo for my new Williamsburg family!

Le Comptoir – Chef/co-owner Sebastien Chamaret
Chef Chamaret has been serving French-inspired dishes since the restaurant’s August 20, 2010 opening.

Favorite Thanksgiving dish and why? My favorite dish is a hors-d’oeuvres that my wife makes every year since she cooked her first Thanksgiving dinner in Paris for a group of French gourmets. She made bacon wrapped dates stuffed with apples, it’s really rich and flavorful, and I love it! But more than the food, I like the holiday because we can hang out with the family.

Preparing Thanksgiving family dinner? I won’t be cooking Thanksgiving dinner for my family because I will be cooking the first Thanksgiving dinner at my restaurant and my wife is a great cook so I wouldn’t have to cook anyway.

Seersucker – Chef/owner Rob Newton
Chef Newton has been with Seersucker for the five months they’ve been open.

Favorite Thanksgiving dish and why?  I love my family’s dressing recipe. (It’s called stuffing here in the north!) Ingredients include white bread, cornbread, and bits of liver, onion and chicken stock.

Preparing Thanksgiving family dinner? No. I’m taking the day off!

The Castello Plan – Executive Chef, Natasha Pogrebinsky
Chef Pogrebinsky opened with the restaurant and wine bar and created the original menu in February 2010.

Favorite Thanksgiving dish and why? My favorite Thanksgiving dish is a roasted whole duck stuffed with tart apples served with a side of soft and truffled yam puree.  This method of preparing duck was handed down to me by my father, who is an artist by trade and loves to cook ducks for special family occasions and holidays.  When the aromas of the duck roasting in fat, the tart apples melting and blending with the duck sauce, filled the house everyone knew that it was a special day.  I remember how he carefully basted and turned the duck for hours until the meat was perfectly tender and rich with flavor.  I know it’s not a turkey, but it’s a bird, a delicious succulent bird, and an unforgettable family tradition.  I serve a variation of this recipe in my duck confit entrée on the regular dinner menu at The Castello Plan. Nothing goes better with roasted duck on Thanksgiving then a side of yams, roasted and then puréed with brown butter and a little crème, finished with fresh white truffles or white truffle oil.  It is such a simple and comforting yet rich and flavorful dish that I keep it on the menu year-round.  Since Fall is apple season, for desert I love a simple apple tart.  I roast the apples separately with cinnamon and brown sugar and then I bake them on top of a flaky pie crust and serve it with homemade vanilla sour crème.

Preparing Thanksgiving family dinner? Yes! The Thanksgiving menu in our home will probably include a slow roasted crispy pork shoulder, whole roasted duck with apples, truffle yams, potato gratin, homemade sauerkraut and pickle salad and homemade cranberry sauce.  For desert we’ll have an applet tart and warm port steeped with cinnamon and star anise.

Thistle Hill Tavern – Chef Rebecca Weitzman
Chef Weitzman has been at Thistle Hill since its opening six months ago and individuals can enjoy endless options of American fare .

Favorite Thanksgiving dish and why?  My personal favorite is cranberry sauce and I even loved the canned stuff when I was a kid.  But, I love to make desserts as well.. I don’t actually like eating desserts at all, which is kind of funny considering I really enjoy making them. So the pumpkin Budino is a nice alternative to the pumpkin pie.

Preparing Thanksving family dinner? Not for my actual family but I will be cooking at my apartment for those who can’t make it home – I’ve done it for the last few years.. a lot of fun!

Chef Weitzman was kind enough to share a recipe for Pumpkin Budino, so give it a shot and be sure to let us know how it turned out!

(Photo: Pumpkin Budino with Maple gelato, via Columbusfoodie)

Ingredients:
-3 qt milk
-9 oz sugar
-2 Cups oven roasted squash/ pumpkin puree
-1 oz corn starch
-8 ea egg yolks
-1 vanilla bean
-1 ½ 0z butter

Directions:
Place the pumpkin or squash skin-side down on a baking rack.  Sprinkle generously with brown sugar, cinnamon, a pinch of salt, and butter.  Bake at 375 for 25 minutes.  Flip the squash over so the skin side is facing up and cook for an additional ten to 15 minutes.  Remove from the oven when fork tender and let cool.  Using a spoon, scrape the squash from the skin and set
aside.

-Heat 2 ½ qt milk with ½ of the sugar, vanilla bean and squash puree
-In a large bowl mix remaining sugar and milk with egg yolks and corn
starch.
-When milk comes to a boil temper it into the egg mix one ladle at a time then pour whole mix back into the pot and stir continuously until mixture thickens.
-Portion into Budino cups and refrigerate