Thanksgiving dinner reimagined by Chef Carla Kessell
When it comes to making creative dishes for the holidays, Chef Carla Kessel is a master. This year, Thanksgiving, for her, isn’t about sticking to the script. Tradition, in Carla’s kitchen, comes with a twist as she will soon open her own restaurant, Matriarcha, where the menu will reflect her Appalachian roots, Midwest soul, and the inspiration she’s drawn from her European travels.
Turkey
For this spread, she began working two days in advance with a cognac brine for the Turkey, submerging the bird in a bath of herbs, citrus, and warm brandy overnight before letting it dry in the refrigerator the second night in order for the skin of the turkey to get that perfectly crisp texture after cooking. She also used cognac to make a cognac demi sauce, simmered low and slow with pan drippings and a splash of brandy and decorated by tiny basil flowers. Another option for topping the turkey, her cranberry orange sauce carries notes of bright orange zest, cloves, and a splash of Grand Marnier.
Italian Focaccia
Instead of soft dinner rolls, Carla made her famous golden Italian Focaccia, which will be a staple at Matriarcha. Dimpled with sea salt, tomatoes, rosemary, and a plethora of other Italian herbs, its edges are perfectly crisp with a soft, airy center. A bread crafted for indulging, it’s an unapologetic substitute that guests can tear into before even touching their plates. The side dishes are where Carla truly shows her apex of culinary artistry, turning tradition on its head with each flip of a spoon and a mix of a whisk.
Brussels Spout Salad
Her Brussels Sprout Salad comes with sprouts, shaved ribbon-thin, tossed with onion, Parmesan cheese, smoky bacon, bursts of pomegranate arils, and a warm shallot vinaigrette that accentuates its savory and fresh notes.
Twice-Baked Sweet Potatoes
The Twice-Baked Sweet Potatoes are prepared in thick, quartered strips, whipped with butter and maple syrup, and then baked again before being topped with an oily chili crunch sauce and a heavy sprinkle of sesame seeds, marrying sweet and spicy Asian flavors.
Fresno Chili Honey Cornbread Dressing
Carla’s bold Fresno Chili Honey Cornbread Dressing embodies golden, spicy-sweet squares studded with caramelized onions, roasted corn, and just a hint of sage. The heat of the chilies balances with a drizzle of honey, while the crispy cornbread edges border a warm, tender center that is anything but ordinary.
Green Bean Casserole
There were no shortcuts or canned soups used in this Green Bean Casserole. A deconstructed, fresh version of the traditional dish, Carla uses tender French green beans, lightly sautéed and nestled beneath a thick and savory baby portobello mushroom gravy. Crispy fried shallots add a familiar crunch, while a handful of delicate sunflower shoots add color and contrast.
Roasted Rainbow Carrots
Her Roasted Rainbow Carrots, brushed with harissa, are plated over a thick cloud of whipped ricotta, drizzled with honey, lemon zest, and chimichurri, and then topped with a spicy radish microgreen mix from Booneslick Heritage Farm (BLH), which is grown in Fulton, Missouri.
Mashed Potatoes
Carla’s Mashed Potatoes are everything guests can expect and so much more. Made with tender red skin potatoes and whipped with garlic herb Boursin cheese, they are creamy, comforting, and luxuriously rich. Each bite of the perfectly familiar, yet elevated, classic carries warm hints of the French countryside.
Pumpkin Polenta
Then, there’s the Pumpkin Polenta that stops everyone mid-bite. Silky, spiced, and savory, it’s ladled into a shallow bowl and topped with mouthwatering roasted root vegetables — a fall harvest in every bite.
Soda Cracker Lemon Pie
And finally, the crème de la crème — dessert. Rather than fussing with pastries or towering cakes, Carla assembled cups of Soda Cracker Lemon Pie, a family recipe passed down from her mother. Tangy, nostalgic, and the perfect palate cleanser to end a feast, its base consists of a delicate bottom layer of crushed crackers seasoned with butter and salt. It is filled with a silky lemon custard that strikes the perfect balance between citrus and sweetness and then, of course, topped with whipped cream.
Resource List
Catering – Matriarcha
Decorated Pumpkins – Tiff Walker
Mini Squashes & Gourds – Strawberry Hill Farms
Spirits – BarVino
Tableware, Daniel’s Wildflower
Honey, Estelle Glassware & Gold Decor – The Schaefer House
Venue – Busch’s Florist & Greenhouse