Next Level Thanksgiving

Cory Hughes in the kitchen at Fig & Ash.

For some, the best part of Thanksgiving is the food. Others put family, whether found or biological, at the heart of the holiday. Others, like chef Cory Hughes of Fig & Ash, choose a combination of both…as long as the holiday ends with a nap. 

“Thanksgiving is our first cold-weather holiday,” the chef says, “and I want warm, nourishing, stick-to-your-guts kind of food… warm comfort food that is going to give me a nap afterward.”

Warm, earthy, delicious food is exactly what you’ll find in the Thanksgiving recipes Cory shares with TABLE readers. His menu of favorites includes classic dishes sporting elevated twists, like the turkey breast that takes a dip in the sous vide or the savory, earthy addition of squash to his turnover riff on apple pie. The chef's layered flavors shine in savory, creamy risotto and in Brussels sprouts studded with salty bites of venison jerky. A spicy hint of maple-chipotle butter adds a new level of flavor to oven-roasted sweet potatoes. 

And, Cory says, this menu makes the perfect post-Thanksgiving sandwich. “A little tiny turkey sandwich on a biscuit with gravy and a little cranberry sauce? That’s a dream.”

Next Level Thanksgiving:

Turkey Breast Sous Vide

Turkey Sausage Gravy and Flaky Biscuit
Baby Yams with Maple-Chipotle Compound Butter

Brussels Sprouts with Pomegranate Seeds and Venison Jerky

Farro Risotto with Mushrooms and Taleggio

Red Curry Apple and Squash Turnover 

Two Holiday Cocktails

STORY BY MAGGIE WEAVER/RECIPES BY CORY HUGHES/PHOTOGRAPHY BY DAVE BRYCE

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