THE DISH: Chef Tom Colicchio's Thanksgiving dinner

Chef Tom Colicchio is the head judge on Bravo's "Top Chef" and winner of five James Beard awards. He also co-starred in and was an executive producer of the documentary film "A Place at the Table," about hunger in America.

Special Section: Food and wine

The chef was born and raised in New Jersey. When he was around 14 years old he was already a short-order cook in a snack bar called The Gran Centurions. At 17 years old he started at Evelyn’s Seafood Restaurant in Elizabeth, N.J. Colicchio actually taught himself to cook by using Jacques Pepin’s manuals on French cooking.

Colicchio is the chef and owner of the hugely popular and critically acclaimed Craft restaurants in New York and around the country, including his new Topping Rose House on Long Island.

The chef has also written three cookbooks, “Think Like a Chef,” “Craft of Cooking” and a sandwich guide inspired by his restaurant, "Wichcraft."

Herb butter turkey with gravy

Turkey

1 cup (2 sticks) butter, room temperature, divided

2 teaspoons minced fresh thyme plus 15 fresh thyme sprigs

2 teaspoons minced fresh tarragon plus 5 large fresh tarragon sprigs

2 teaspoons minced fresh rosemary plus 5 fresh rosemary sprigs

2 teaspoons minced fresh sage plus 5 fresh sage sprigs

1 14- to 16-pound turkey

4 cups low-salt chicken broth, divided

1/4 cup all purpose flour

1.  Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.

2.  Set rack at lowest position in oven and preheat to 425 degrees.  

3.  Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.

4.  Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350 degrees. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175 degrees, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).

5.  Strain pan juices into bowl; whisk in gravy base. Melt reserved 2 tablespoons herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes. Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils and is smooth. Reduce heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season gravy with salt and pepper.

Gravy base

2 tablespoons (1/4 stick) unsalted butter

2 pounds turkey necks and/or wings

2 cups diced onions

1 cup diced peeled carrots

1 cup diced celery

6 cups (or more) low-salt chicken broth

For gravy base:

1.  Melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.

2.  Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.)

Sausage stuffing with caramelized leek and sage

2 packages breakfast sausage

1 cup finely chopped fennel

1/2 cup finely chopped carrots

1/2 cup finely chopped celery

1/2 cup finely chopped leeks

1/2 cup finely chopped onion

2 cloves garlic, peeled and minced

1 cup golden raisins soaked in hot water and drained

2 pounds crusty french bread, cubed, placed on a tray and left out overnight

Fresh thyme leaves

Fresh sage leaves

Toasted fennel seed

6 large lightly beaten eggs

2 to 3 cups chicken or vegetable stock

Salt and freshly ground black pepper

1.  Cook sausage in large sauté pan over medium heat until browned.  Remove pan from heat and set aside saving the sausage fat.  Remove sausage with a slotted spoon. 

2.  Cut into 1/4-inch pieces.  Set aside.  Place pan back on the stove over medium heat.  Add chopped fennel, carrots, celery, leeks, onion, and garlic.  Sauté about 10 minutes. 

3.  In a large mixing bowl, place the sausage, sautéed vegetables, foie gras (if using), raisins, bread cubes, thyme, sage, and fennel seeds to taste. Thoroughly mix in eggs. 

4.  Slowly add just enough stock until mixture is moist.  Add salt and pepper to taste.  Place in a large gratin dish.  Cover with foil and bake for 30 minutes in a preheated 350 degrees oven.  Uncover and bake until browned. 

Butternut squash puree

3 butternut squash (about 10 pounds), halved and seeded

5 tablespoons unsalted butter

6 sprigs fresh rosemary

6 sprigs fresh thyme

About 1/2 teaspoon freshly grated nutmeg

Kosher salt & freshly ground black pepper

2 tablespoons honey

1.  Heat the oven to 350.  Place the squash, cut side up, in a large roasting pan. Divide 3 tablespoons of the butter among the squash halves.  Place a sprig each of rosemary and thyme, a pinch of nutmeg, and a generous amount of salt and pepper in each half, then cover the pan with aluminum foil and slowly roast until the squash are very soft, 1 1/2 to 2 hours.

2.  Spoon the squash out of the shells into a food mill (or processor). Puree the squash, then transfer it to a saucepan. Add the honey and the remaining 2 tablespoons of butter. Warm the puree over medium heat, whisking frequently. Adjust the seasoning with salt, pepper, and additional nutmeg if desired.

3.  Strain through a fine sieve and serve.

Roasted carrots

30 baby carrots (3 to 4 inches long), or large carrots, cut to size

2 tablespoons peanut, canola or vegetable oil

Kosher salt and freshly ground black pepper

2 sprigs of rosemary

2 tablespoons unsalted butter

1.  Peel the carrots, then trim them leaving an inch or so of the green top.  Heat a large skillet over medium heat.  Add the oil then the carrots.  Salt and pepper them. 

2.  Cook, rolling the carrots so they color on all sides, until they are golden, about 5 minutes.  Add the butter and rosemary and continue cooking until the carrots are tender, about 5 minutes more.  Drain the carrots on paper towels before serving.

Roasted brussels sprouts with pancetta and sage

2 lbs. Brussels sprouts, cut in half through the stem

1/4 lb pancetta out into small dice

2 cloves of garlic, thinly sliced

6 tbsp extra virgin olive oil

Juice of half a lemon

8 sage leaves, chopped

1 yellow onion finely diced

1.  Over medium heat, cook pancetta in 2 tbsp extra virgin olive oil until crisp. Remove cooked pancetta and cook onion in fat until soft and sweet. Add garlic and sage and cook for one more minute. Reserve vegetables and fat.

2.  Toss the brussels sprouts with remaining 4 tbsp extra virgin olive oil and roast on sheet pan in an oven preheated to 400 degrees until golden and tender. Toss cooked vegetables with pancetta mixture and serve.

Creme fraiche panna cotta with citrus and pistachios

280 g heavy cream

65 g granulated sugar

2 vanilla beans, seeds scraped

1/4 t finely ground sea salt

2 gelatin leaves

450 g crème fraiche or sour cream

Citrus segments, as needed

Shelled, toasted pistachios, as needed

1.  Bloom the gelatin leaves in cold water for about 15 minutes, or until softened.  Remove from the water and squeeze dry.  Set aside. 

2.  Place the cream, vanilla bean pods and seeds, sugar and salt in a heavy-bottomed sauce pan, and heat until steaming.  Add the gelatin leaves, and whisk to dissolve. 

3.  Whisk the crème fraiche in a large bowl until smooth.  Pour in the cream mixture, and whisk until smooth.  Strain through a fine mesh strainer, and pour into ramekins or soufflé cups.  Refrigerate the panna cottas for at least 4 hours before serving. 

4.  Top each panna cotta with several segments of tangerine, grapefruit or oranges, or a combination of citrus, and a sprinkling of pistachios just before serving.

Tom's signature Thanksgiving cocktail

2 oz. Bombay sapphire gin

2 oz. Roasted yellow beet juice

1 oz. Lemon juice

0.5 oz yellow chartreuse

2 to 3 tarragon leaves

1.Mix yellow beets and lemon together so the beets don't oxidize. Then mix gin with all ingredients and double strain.  Garnish with a beet rose (soaked in lemon juice) and tarragon leaf.