GRAND RAPIDS, Mich (WOOD) – For many, Thanksgiving is the perfect holiday. It kicks off a long weekend that’s filled with fantastic food, family and friends, and lots of football! There are endless options for what we put on the table, so Chef Mark Kingshott joined eightWest with some of his favorite recipes!

Brussel Sprout and Sweet Potato Sautee

  • 2 TB olive oil
  • 1 lb Brussel Sprouts, trimmed and halved
  • 1 lb Sweet Potatoes peeled and diced ½ to ¾ of an inch thick
  • 1/3 cup of dried cranberries
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 TB soy sauce
  • 1 TB Maple Syrup

Directions: Heat oil in large saute pan between medium and medium high heat. Once oil is shimmering, add Brussel sprouts, cook for 2 minutes, then add sweet potatoes. As Brussel sprouts and sweet potatoes caramelize, stir to prevent scorching. Once sweet potatoes are softened, add salt, pepper, soy sauce and maple syrup. Remove from heat and stir. Yields 6-8 servings

Potato and Cauliflower Mash

  • 3 LBS Yukon Gold Potatoes (peeled or not), cut in half
  • 1 Large head of cauliflower, trimmed and cut into florets
  • ¼ cup thin sliced scallions (green onion)
  • 1 ½ tsp salt
  • ¾ tsp black pepper
  • 2 TB butter
  • 1 cup skim milk (add more if too chunky)

Directions: Place potatoes and cauliflower in a pot. Fill with water until potatoes are just covered and cauliflower is just floating over potatoes. Cook until potatoes are tender. Drain, place back in pan. Add salt, pepper, butter and skim milk. Whip until desired smoothness. Add scallions, stir, serve. Yields 6-8 people

Pan Roasted Turkey Breast with Onion Sauce

  • *1-2 Turkey Breasts
  • 3 TB Vegetable Oil
  • 2 tsp chopped rosemary
  • 2 tsp chopped thyme
  • 1 TB chopped parsley
  • 2 sage leaves chopped
  • Generous pinch of salt and pepper
  • 1 TB butter
  • 1 cup chicken or turkey stock

Pre-heat oven to 375. In large sauté pan, heat vegetable oil on medium high. Season both sides of turkey breast with herbs, salt and pepper. Place turkey into pan skin side down. Cook for 6-8 minutes or until skin side is golden brown. Flip turkey, add butter and turkey stock. Bring to a simmer, spoon liquid over turkey breast, cook for 4 minutes. Remove from heat and place into oven. Cook until turkey reaches 165 degrees in the thickest part. Remove and let rest for 5 minutes. Slice and serve

*note: Jennie O sells fresh turkey breast in some markets. Most markets sell turkey breast still attached to the bird. Check youTube on how to successfully remove the breasts from the carcass. LEAVE the skin on to keep the turkey juicy.

Caramelized Onion Sauce

  • 2 large Spanish or Yellow onions sliced thin
  • 3 garlic cloves
  • 2 TB olive oil
  • 1 tsp chopped rosemary
  • 1 small sage leaf
  • 2 Cups Turkey Stock (Or chicken if you can’t find turkey stock)
  • 2 TB cornstarch mixed with 2 TB water.
  • Salt and Pepper to taste

Directions: Heat olive oil in larger sauce pan on medium, add onions and garlic. Stir often and cook until onions are caramelized (deep amber color but not burnt), approx. 20 to 30 minutes. Add rosemary, sage and turkey stock. Bring to a simmer and cook for 15-20 minutes. Transfer all the ingredients to a blender or food processor (ensure you leave plenty of space at the top to prevent a spill over while running the device). Puree until fully smooth. Return contents to pan and bring to a simmer. Add half of the cornstarch slurry to pan and thicken until it coats the back of a spoon. Add a little bit of cornstarch slurry at a time to ensure it doesn’t get too thick. Add a pinch of salt and pepper, taste, add more if necessary, serve.