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About Chefs’ Choir®

A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →

For Thanksgiving, Chef Dana Marie Moore shares a savory side that brings warmth, comfort, and a touch of creativity to the holiday table. Her Broccoli and Cheese Polenta layers creamy richness with the fresh sweetness of corn — a dish where every ingredient sings in harmony. Steeping the corn cobs in stock and milk deepens the flavor, making this an unforgettable addition to your feast and a perfect reflection of the Chefs’ Choir(SM) spirit: simple techniques, soulful food, and the joy of sharing.

Broccoli and Cheese Polenta

by Chef Dana Marie Moore

Ingredients

  • 2 cups polenta (instant or regular)

  • 2 cups chicken stock

  • 2 cups whole milk

  • 2 oz fresh thyme

  • 2 oz olive oil

  • 3 ears corn, kernels removed and cob reserved

  • 2 oz garlic, minced

  • 2 oz shallots, minced

  • 1 1/2 oz lemon zest

  • 1/4 pound broccoli, tops minced

  • 1 cup Parmesan cheese

  • 1 cup Mascarpone cheese

  • salt and pepper to taste

Procedure

  1. Combine chicken stock, milk and a pinch of salt and heat in a small sauce pot with corn cobs. Simmer 20 minutes then discard corn cobs.

  2. In a separate sauce pan, heat olive oil and add garlic, shallots, fresh corn kernels and a pinch of salt. Sweat until fragrant. Add heated stock and milk mixture and bring to simmer.

  3. Slowly whisk in polenta and cook until polenta has puffed and doubled in size. Remove from heat.

  4. Add Parmesan and Mascarpone cheeses, fresh thyme and lemon zest. Fold in minced broccoli heads. Season with salt and pepper.

More Thanksgiving Recipes

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Thanksgiving Tastes & Traditions

Chef Dana Marie Moore brings family tradition and chef’s flair together in this comforting Roasted Tomato Mac and Cheese. Her version elevates a beloved classic with layers of rich, roasted tomato flavor and a luscious blend of cheeses. It’s a dish that feels right at home on the Thanksgiving table — hearty, crowd-pleasing, and deeply satisfying.

Part of our Tastes and Traditions collection, this recipe celebrates the spirit of the holidays — where life happens around food, and simple gestures become lasting memories.

Roasted Tomato Mac and Cheese

by Chef Dana Marie Moore

Ingredients

  • 2 pts cherry tomatoes

  • 2 plum tomatoes

  • 4 oz unsalted butter

  • 1/2 cup sliced shallots

  • 2 oz garlic, chopped

  • 2 oz fresh thyme, chopped

  • 1/2 oz red chili flakes

  • 1 red bell pepper, small diced

  • 1 1/2 oz lemon zest

  • 32 oz heavy cream

  • 2 cups shredded Parmesan cheese

  • 1 cup shredded sharp cheddar cheese

  • 1 cup shredded mild cheddar cheese, divided

  • 1 cup shredded Monterey Jack cheese, divided

  • salt and pepper

  • 1 1/2 pounds elbow pasta

  •  

Procedure

  1. Roast the cherry tomatoes. Heat over to 400 degrees. Season whole cherry tomatoes seasoned with salt and pepper and roast on unlined pan until caramelized.

  2. Cook pasta to al dente following package directions.

  3. Prepare the cheese sauce. Heat butter in a large pot. Add shallots and sweat until translucent. Add diced bell peppers and plum tomatoes. Add garlic, thyme, chili flakes and lemon zest. Cook until fragrant. Add heavy cream, bring to a simmer, and reduce liquid till it coats the back of a spoon. Blend with an immersion blender until smooth, then add all of the Parmesan and sharp cheddar cheeses and half cup each of the mild cheddar and Monterey Jack cheeses. Season with salt and pepper to taste.

  4. Make the mac’n’cheese. Fold in roasted whole cherry tomatoes and elbow pasta. Transfer to oven safe dish and cover with remaining cheese. Broil until golden brown.

More Thanksgiving

 

Mike Deuel cherishes his grandmother’s recipe for Pecan Balls — not only because they’re delicious, but because of the memories they evoke.

This was the first recipe I can remember making with my grandmother. Gram, as I called her, lived until she was 96 years old. I have great memories of making this recipe with her each year for the holidays. We would then send packages full of baked goods to our family members around the country. As soon as I could drive I left home and moved in with her, learning from her every day. I eventually went to culinary school, and during my year away, I returned home when I could; but every holiday I would get a huge care package. She eventually moved to Miami and helped me evolve into good cook and a much better person.

 

Grams’s Pecan Balls

Yields 30 cookies

Ingredients

  • 1 cup flour

  • 1/2 cup softened butter

  • 1 tsp vanilla

  • 1 cup chopped pecans

  • 2 tbsp sugar

  • 1/8 tsp salt

  • Powdered sugar

Procedure

  1. Mix all ingredients except powdered sugar. Refrigerate for 30 minutes. Preheat oven to 375 degrees.

  2. Form dough into 1” balls (makes approximately 30). Bake on ungreased cookie sheet at 375 degrees for 15-20 minutes (do not brown). Let stand 10 minutes

  3. Roll cookies in powdered sugar, being sure to press sugar into cookies. Cool completely, then roll again in powdered sugar.

  4. Store in air-tight container.

 

Yields Two 10” Pies

 

Ingredients

For Flaky Pie Dough

  • 12 ½ oz bread flour

  • 1 tsp salt

  • 8 oz cold, unsalted butter

  • 2 ½ oz cold shortening

For Filling

  • 5 eggs

  • 3 cups cooked pumpkin puree

  • 12 oz granulated sugar

  • 1 tsp salt

  • 2 tsp ground cinnamon

  • 1 tsp ground ginger

  • ½ tsp ground cloves

  • 3 ½ cups half and half

  • 1 pt heavy cream

  • 1 tbsp granulated sugar

Procedure

For the Flaky Pie Dough

  1. Combine the flour and salt in a bowl. Add the firm butter and shortening to the flour and pinch the fat to the size of a hazelnut with your fingertips.

  2. Add the ice water and mix with your hands just until the dough comes together. The butter should be lumpy. Gather the dough into a ball and flatten it into a disc to help it chill faster.

  3. Cover the pie dough and allow it to rest in the refrigerator for at least 1-2 hours before using. This step is important to allow the dough to hydrate, since the flour absorbs some of the moisture. Roll the dough out so it is 1/8 inch thick and large enough so it extends about 1 inch beyond the edge of the pie pan. Use the knuckle of your right index finger and the tips of your left thumb and index finger to bend the tip of the dough into an evenly spaced fluted design. Cover the dough in the pan with baking paper and fill the shell with dried bean or pie weights. Bake the shell at 375° F until the dough is set but has not yet started to color (about 12 minutes). Let the shell cool completely and then remove the paper or plastic and bean or pie weights.

For the Pumpkin Filling

  1. Beat the eggs lightly to mix. Stir in the pumpkin puree. Mix together the first measure of granulated sugar, the salt, cinnamon, ginger and cloves. Add this to the egg mixture. Stir in the half and half. Divide the filling evenly between the pie shells.

  2. Bake at 375°F for approximately 45-50 minutes or until the filling has puffed slightly and is firm around the edges. Let the pie cool.

  3. Whip the heavy cream with the second measure of granulated sugar until stiff peaks form. Slice the pies and serve at room temperature with a large dollop of whipped cream.

 

Yields 24 rolls

Ingredients

  • 4 ½ tsp active dry yeast

  • ½ cup warm water

  • 2 cups warm milk

  • 6 tbsp shortening

  • 2 eggs

  • ¼ cup sugar

  • 7 cups all-purpose flour (3c and 4c), will need more for kneading.

  • Eggwash

Procedure

  1. Dissolve yeast in water, put in mixer add milk, shortening, eggs, sugar and 3 cups flour. Beat until smooth with dough hook. Stir in remaining flour to form dough.

  2. Knead dough for 3 minutes, then place in greased bowl and turn over once so all is greased. Cover the dough and let it rise until doubled in size. Punch down the dough to release the air and shape into rolls.

  3. Preheat oven to 350°F. Egg wash rolls and bake for about 20 minutes, or until golden brown and fluffy.

 

Ingredients

  • 4 cups winter squash (butternut, acorn, delicata), peeled, deseeded, and sliced thinly

  • 2 cups whole milk

  • 4 tbsp unsalted butter

  • Sea salt, to taste

Procedure

  1. In a pot, melt 1 tablespoon of butter over medium heat and add the sliced squash. Cook until the squash starts to become tender, about 7-10 minutes. Add the milk and bring to a low simmer. Cook until the squash is totally tender.

  2. Drain off the milk using a strainer and puree the squash in a blender or food processor, adding milk as needed to get the mixture to spin. While the puree is still hot add the remaining butter and season with salt. Use immediately or reserve in the refrigerator for up to 5 days

 

Ingredients

  • 12 tbsp (1 ½ sticks) 4 small shallots, finely chopped

  • 3 garlic cloves, minced

  • 1 cup chopped onion

  • 3 tsp thyme leaves

  • 1 lb portobello, shiitake, or a combination of wild mushrooms, stems removed, cut into ½ inch chunks

  • ½ cup white wine

  • 1 cup chicken stock

  • 8 cups cubed day-old bread, crusts removed

  • ¼ cup chopped parsley

  • 3 sage leaves, chopped

  • ¾ cup hazelnuts, halved and lightly toasted

  • 3 large eggs, beaten

  • 2 cups heavy cream

  • 1 tsp hazelnut oil (optional)

Procedure

  1. Preheat your oven to 350°F. Melt 10 tablespoons of the butter in a large skillet over medium heat; add the shallots, garlic, and onion and sweat until translucent. Add 1 teaspoon of the thyme and the mushrooms. Cook, stirring, until the mushrooms are lightly browned. Add the wine and cook over medium-high heat until the liquid is nearly evaporated. Add the stock and continue to cook until it nearly evaporates. Season the mixture well with salt and pepper and transfer it to a large bowl.

  2. Butter a 9 x 13 inch baking pan or 3-quart casserole with the remaining 2 tablespoons of butter.

  3. Add the bread, parsley, sage, hazelnuts and the remaining 2 teaspoons of thyme to the mushroom mixture and mix everything well. Combine the eggs, cream, and hazelnut oil and stir into the stuffing until well mixed. Season with 1 teaspoon salt and ½ teaspoon black pepper.

  4. Spread the stuffing in the pan, cover with foil and bake for 45 minutes. Remove the foil and bake for another 30 minutes, until the top is golden brown.

 

Ingredients

  • 2 packed cups parsley, washed and finely chopped

  • 1 tbsp finely minced shallots

  • 1 clove garlic, grated on a microplane or box grater

  • 3 tsp white wine vinegar

  • 1 tbsp extra virgin olive oil

  • Sea salt, to taste

Procedure

Combine all of the ingredients in a bowl and mix. Adjust the seasoning if needed with more salt and/or vinegar. Reserve in the refrigerator until needed.

 

WILD RICE AND BUTTERNUT SQUASH SALAD WITH MAPLE BALSAMIC DRESSING

INGREDIENTS

PROCEDURE

For Dressing

  • ¼ cup extra-virgin olive oil

  • 2 tbsp pure maple syrup

  • 2 tbsp balsamic vinegar

  • ½ tsp sea salt

  • Scant ½ teaspoon black pepper

  • ½ tbsp chopped fresh rosemary

  • 1 clove garlic, minced

For Salad

    • 2 ½ cups butternut squash, peeled and finely chopped

    • 1 ½ tbsp olive oil

    • Sea salt

    • Black pepper

    • 2 ½ cups thinly sliced kale (lightly massaged) or spinach

    • ½ cup thinly sliced leeks, both white and green parts

    • ½ cup dried cherries (or dried cranberries)

    • ¼ cup fresh basil, thinly sliced

    • 3 cups cooked wild rice, warmed

  1. Prepare the Dressing. Add all dressing ingredients to a bowl or high-sided jar and vigorously whisk or blend with an immersion blender.

  2. Prepare the Butternut Squash. Preheat oven to 400°F. Toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender. In a large bowl, combine spinach, leeks, cherries and basil. Stir in warm rice and squash so that spinach wilts slightly from the heat. Stir dressing into salad; taste and adjust salt level if needed. Serve at room temperature.

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Ingredients

  • 1 celery root, cut into ½-inch cubes

  • 1 celery stalk, roughly chopped

  • 2 medium onions, thinly sliced

  • 4 ripe pears, peeled, deseeded, and cut into ½ inch pieces

  • 2 qts vegetable or chicken stock

  • ½ cup crème fraiche, plus more for garnish

  • 2 sprigs thyme

  • 4 tbsp olive oil

  • 1 cup roasted hazelnuts

  • Sea salt, to taste

Procedure

  1. Heat a large sauce pot over medium-low heat and sweat the onions with the oil and a large pinch of salt. Cook, without coloring the onions until they are tender, about 10 minutes.

  2. Add the pears, celery, celery root, and thyme and cook for an additional 5 minutes. Add the stock and simmer until the celery root is completely tender, about 30 minutes.

  3. Working in batches, blend the soup until it is smooth. Season the soup with more salt and stir in the crème fraiche. Garnish the soup with a dollop of crème fraiche and hazelnuts.