Celebrities' Favorite Thanksgiving Recipes

Whether you're hosting an entire dinner yourself this year or are looking for the perfect dish to bring somewhere else, chances are you've been scouring the internet over the last few days looking for the perfect recipe. With so many recipes to sift through and so little time, we thought we'd take some of the detective work out of your search this year by... giving you one more article to read about Thanksgiving recipes. No, but seriously: The key to your Thanksgiving dinner this year may be found in one of these celebrity favorite recipes.

Antoni Porowski's Caesar Salad with Almond Vinaigrette

2 (6-oz.) bunches kale, stemmed and thinly sliced
1 large heirloom tomato, cut into quarter-inch wedges
1.25 cups slliced toasted almonds, divided
2 Tbsp. rice wine vinegar
2 Tbsp. honey
1 Tbsp. chopped shallot (from 1 small shallot)
1 tsp. fresh thyme leaves
1 tsp. Dijon mustard
1 tsp. kosher salt
1 quarter tsp. black pepper
1 medium garlic clove
1/3 cup olive oil

1. Toss together sliced kale, tomato wedges and 1 cup of the almonds in a large bowl; set aside.

2. Place vinegar, honey, shallot, thyme, mustard, salt, pepper, garlic and remaining quarter cup almonds in blender; blend until smooth, about 45 seconds to 1 minute. Slowly drizzle in oil, blending until dressing is fully combined. Add almond dressing to kale mixture; toss well to coat.

Lea Michele's Vegetarian Lasagna Roll-ups

1 large bunch of broccoli, stems removed, finely chopped
1 16 oz. bag of baby carrots, chopped
1 16 oz. box of lasagna noodles
1 32 oz. container ricotta cheese
1 tsp. garlic powder
1 tsp. oregano
1 tsp. basil
1/4 cup parmesan cheese
2 cups shredded mozzarella cheese
2 24 oz. jars tomato sauce (reserve half for final topping)

1. Preheat oven to 350.

2. In large skillet, heat olive oil and saute chopped broccoli and carrots until tender, about 7 minutes.

3. Place in large bowl and refrigerate until cool.

4. Cool noodles, drain and lay flat to cool.

5. Mix ricotta with garlic powder, oregano, basil, and salt to taste.

6. Add ricotta mixture, parmesan, and mozzarella to bowl of broccoli and carrots, mix well with spoon.

7. Using a spatula, spread 1/2 cup filling on to the length of each lasagna noodle, leaving 1/2 inch at each end so roll ups do not overflow, roll each one tightly.

8. Spread half of tomato sauce on bottom of deep baking pan, seam side down.

9. Bake 45 minutes.

10. Remove and top with remaining tomato sauce, cook for 15 more minutes.

Kim Kardashian's 'Signature' Mac and Cheese

16-ounce bag of elbow macaroni
1 egg
1/2 cup whole milk
1/2 box Velveeta, cut into cubes
1/4 teaspoon Lawry's Seasoned Salt
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
15 by 10-inch Pyrex baking dish

1. Preheat oven to 350 degrees.

2. Boil the noodles until they're cooked, then transfer to a baking dish.

3. Beat the egg with the milk in a small bowl and mix into the noodles.

4. Add Seasoned Salt, garlic salt, and pepper and stir.

5. Add in the Velveeta cheese and mix until combined.

6. Sprinkle cheese over the top and bake for 20 minutes until golden brown and bubbly.

Kourtney Kardashian's Cornbread

2 eggs 1 1/4 cups organic yellow cornmeal (use fine- to medium-grain)
3/4 cup gluten-free flour
1/4 cup coconut sugar
1 tsp kosher salt
2 tsp baking powder
1/2 tsp baking soda
1/3 cup almond milk
1 cup vegan buttermilk (1 cup coconut milk, 1 tablespoon lemon juice)
8 tsp vegan butter

1. Preheat the oven to 425 degrees.

2. Combine cornmeal, flour, salt, sugar, baking powder, and baking soda.

3. Whisk in almond milk, buttermilk, eggs, and add melted butter.

4. Use coconut oil to grease a 9-inch cast iron skillet or casserole dish.

5. Pour batter into skillet and bake for about 25 minutes until toothpick comes out clean.

Serves 6-8

Gwyneth Paltrow's Cranberry Chutney

3/4 cup sugar
1 1/3 cup water
4 cups fresh cranberries
1/8 teaspoon ground allspice
1 tablespoon lemon juice
grated zest of 1 small orange or tangerine

Combine the sugar and water in a saucepan, bring to a boil and add the rest of the ingredients. Turn the heat to low and let the mixture simmer for about ten minutes or until thick. Let the chutney cool before serving.

Oprah's Pomegranate Martini

1 1/2 cups pomegranate juice
2 oz absolute citrus-infused vodka
1 oz Cointreau liqueur
1 cup ice
sparkling water, splash (optional)
lemon, a squeeze (optional)

Shake ingredients in a shaker and put in chilled martini glasses. Put pomegranate fruit into glass as garnish.

Dolly Parton's Walnut Pie

1 cup sugar
3 cups all-purpose flour sifted
1 1/2 teaspoons lemon zest
2 cups softened butter
2 large egg yolks

1. Combine cream, sugar, and butter in a medium-size bowl.

2. Beat in eggs, then flour and lemon peel.

3. Knead the mixture gently together, making sure it's consistent.

4. Chill dough for 3 hours.

5. Preheat oven to 350 degrees.

6. Roll out dough with a rolling pin. Cut into shapes and place on greased cookie sheets.

7. Bake for around 8 minutes, until tops get pinkish-brown.

Jesse Tyler Ferguson's Buttermilk Roasted Chicken with Croutons

2 cups buttermilk
3 Tbsp kosher salt, divided
4 sprigs fresh rosemary, divided
1 4 lb. whole roasting chicken, neck and giblets removed
1 Tbsp grapeseed or canola oil
1 lemon, cut into 4 wedges
8 cloves garlic, smashed, divided
1 (10-oz) baguette
4 Tbsp unsalted butter, melted
1 tsp freshly ground black pepper

1. Combine buttermilk, 2 Tbsp salt and 1 sprig rosemary in a gallon-size zip-top plastic bag; shake to distribute salt. Add chicken. Seal bag; gently shake and massage to fully coat chicken. Refrigerate, breast side down, at least 6 hours and up to overnight. Remove chicken from refrigerator 1 hour before roasting.

2. Preheat oven to 425 degrees F. Pour oil into a large cast-iron skillet; place in oven 10 minutes to preheat.

3. Remove chicken from bag, allowing as much marinade as possible to drip back into bag: discard bag and marinade. Pat chicken dry with paper towels. Stuff cavity with lemon wedges, 4 cloves garlic and 1 sprig rosemary. Tie chicken legs together with kitchen twine.

4. Cut or tear baguette into 1-inch cubes. Carefully remove skillet from oven; spread bread in bottom in a single layer. Top with remaining 2 sprigs rosemary and nestle remaining 4 cloves garlic among bread cubes. Brush the chicken all over with butter, making sure to get all sides, between thighs and in all crevices. Season chicken all over with remaining 1 Tbsp salt and pepper. Place breast side up on top of bread cubes. Tuck wing tips under the body.

5. Roast chicken 20 minutes. Reduce oven temperature to 375 degrees. Roast 60-70 minutes, tenting with foil if skin is getting too dark, until croutons are golden brown and an instant-read thermometer inserted into the thickest part of the legs registers 165 degrees. Remove chicken from oven; let rest in pan 15 minutes. Carve chicken directly over the croutons so they soak up the juices.

Chrissy Teigen's Scalloped Potatoes

5 pounds russet or Idaho potatoes
1 medium onion, finely chopped
1 1/3 pounds ham, cut into 1/2-inch cubes
8 slices bacon (not thick-cut), cut into squares
1 stick unsalted butter
2 tablespoons garlic salt
half teaspoon freshly ground black pepper
1.5 cups flour
5.5 cups whole milk

1. Preheat the oven to 375 degrees. Peel the potatoes, halve them lengthwise and slice them crosswise into thin half-moons. Rinse well with cold water and drain in a colander. Transfer the potatoes to a large bowl and toss them with the onion and the ham.

2. In a large Dutch oven, cook half the bacon over medium-low heat until the fat is rendered and the bacon is crispy, 9-10 minutes. Add the butter and cook, stirring, until melted, making sure the butter doesn't burn. Add the garlic salt and the pepper, then whisk in the flour and cook, stirring and working out the lumps, until smooth. Whisk in the milk until smooth. Increase the heat to high to bring to a boil. Cook, whisking, until thickened, about 5 minutes. Transfer the sauce to a bowl.

3. Arrange half the potato mixture in the bottom of the Dutch oven, then cover it with half the sauce. Repeat with the remaining potatoes and sauce. Arrange the uncooked bacon squares on top of the sauce and bake, uncovered, until the bacon appears crispy and rendered, 30-35 minutes. Reduce the oven temperature to 350 degrees, cover with lid, and cook until bubbling, 90 minutes longer.

4. Remove from the oven and place on a trivet, remove the lid, and allow to cool a bit before serving.

Ina Garten's Roasted Carrots

12 carrots
3 tablespoons olive oil
1 1⁄4teaspoons kosher salt
1⁄2teaspoon fresh ground black pepper
2 tablespoons fresh dill or 2 tablespoons flat leaf parsley, minced

1. Preheat the oven to 400 degrees.

2. If the carrots are thick, cut them in half lengthwise; if not, leave them whole.

3. Slice the carrots diagonally into 1 1/2-inch-thick slices. (The carrots will get smaller while cooking, so make the slices big.)

4. Toss them in a bowl with the olive oil, salt, and pepper.

5. Place on a baking sheet in one layer and roast in the oven for 20 minutes.

6. Toss the carrots with minced dill or parsley, season to taste, and serve.