Celebrate Thanksgiving with Chef-Inspired Dishes: Rachael Ray’s Creamy Mashed Potatoes, Chef Gordon Ramsay’s Roasted Brussels Sprouts, Chef Ryan Rondeno’s Cajun Smoked Turkey, and Chef Rena Hairston’s Gumbo Greens

Chef Rena Hairston’s Gumbo Greens

Chef Rena’s Gumbo Greens recipe takes classic greens to a whole new level, with a hearty mix of oxtails, smoked sausage, and shrimp, simmered with rich spices. The dish brings the soulful essence of Southern cooking to your Thanksgiving table.

Serves: 6-8
Ingredients:

• 6 oxtails
• 1 cup oil
• 1/2 cup flour
• 2 sticks of butter
• 5 large bunches of collard greens
• 1 box beef broth
• 1 green pepper, diced
• 1 red pepper, diced
• 1 onion, diced
• 4 garlic cloves, chopped
• 1 pack of beef smoked sausage
• 2 lbs of shrimp, seasoned
• 1/2 fresh jalapeño, chopped
• 3 ribs of celery, diced

Seasonings:

• Greek seasoning
• Smoked paprika
• Garlic powder
• White pepper
• Complete seasoning
• Chicken & beef bouillon
• 2 bay leaves
• Creole seasoning
• Onion powder
• Tabasco sauce
• Worcestershire sauce
• Gumbo file

Directions:

1. Prep the Vegetables: Dice and chop all vegetables. Wash and prepare the collard greens by removing the veins, rolling the leaves, and slicing across the grain.
2. Cook the Oxtails: In a large pot, bring 14 cups of water to a boil. Add seasoned oxtails, cover with a lid, and boil for 2-3 hours until fork-tender. Add beef and chicken bouillon to enrich the broth.
3. Make the Roux: In a separate pan, heat vegetable oil over medium heat. Stir in flour and cook, stirring constantly, until it reaches a rich brown color, about 1 hour. Add the diced vegetables, cooking until translucent, then add the smoked sausage.
4. Season the Mix: Add complete seasoning, gumbo file, garlic powder, onion powder, smoked paprika, Creole seasoning, Greek seasoning, and a bit of brown sugar, black pepper, and cayenne pepper to taste.
5. Combine and Simmer: Add the oxtails and some broth from the oxtail pot to the vegetable mix, then pour in 4 cups of water and one box of beef broth. Adjust thickness with water if necessary. Add 2 bay leaves and stir in the meat from the oxtails. Add Tabasco and Worcestershire sauce to taste, then bring to a boil.
6. Add the Greens and Shrimp: Place the collard greens and two sticks of butter on top, cover, and let simmer on low heat for 1.5 hours. In the final stage, add seasoned shrimp, cooking for 6 minutes, and serve with optional rice for a heartier meal.

Chef Ryan Rondeno’s Cajun Smoked Turkey

Chef Ryan’s turkey features his signature Nola Creole Rub, adding a smoky, spicy Cajun twist that pairs perfectly with the Southern flavors of Gumbo Greens.

Ingredients:

• 1 turkey (12-14 lbs.)
• 4 strips bacon, diced
• 1 large onion, quartered
• 3 celery ribs, diced
• 2 carrots, diced
• 20 garlic cloves, smashed
• 1 orange, halved
• 1 lemon, halved
• ¼ bunch each of sage, rosemary, thyme
• ½ cup Nola Creole Rub
• Hickory and apple wood for smoking

Instructions:

1. Prep the Turkey: Brine the turkey the day before. Rinse, dry, rub with olive oil, and coat with Nola Creole Rub. Refrigerate overnight.
2. Smoke the Turkey: Preheat smoker to 200°F. Stuff the turkey with bacon, onion, celery, carrot, garlic, and herbs. Smoke for 3 hours or until the thigh reads 170°F. Let rest for 20-30 minutes before carving.

Rachael Ray’s Creamy Mashed Potatoes

Simple yet satisfying, Rachael Ray’s creamy mashed potatoes are a perfect base to balance the bold flavors of Chef Rena’s Gumbo Greens and Chef Ryan’s Cajun turkey.

Ingredients:

• 3 lbs. Yukon Gold potatoes, peeled and cubed
• Salt for boiling
• 1 cup milk, warmed
• 4 tbsp butter
• Salt and pepper to taste
• Fresh chives, chopped (optional)

Instructions:

1. Boil potatoes in salted water until tender. Drain well.
2. Mash with milk and butter. Season and top with chives for garnish.

Chef Gordon Ramsay’s Roasted Brussels Sprouts

For a lighter yet flavorful vegetable, Chef Gordon Ramsay’s roasted Brussels sprouts add a touch of crisp caramelization to your table.

Ingredients:

• 1 lb. Brussels sprouts, halved
• Olive oil for drizzling
• Salt and pepper to taste
• Balsamic glaze for finishing

Instructions:

1. Preheat oven to 400°F. Toss Brussels sprouts with olive oil, salt, and pepper, then roast for 20-25 minutes.
2. Drizzle with balsamic glaze before serving.

Bringing It All Together

With this chef-inspired lineup, your Thanksgiving feast will be filled with tradition, innovation, and a range of rich flavors. Featuring Chef Ryan Rondeno’s Cajun Smoked Turkey, Rachael Ray’s creamy mashed potatoes, Chef Gordon Ramsay’s roasted Brussels sprouts, and Chef Rena Hairston’s Gumbo Greens, your guests are in for a meal that celebrates the spirit of Thanksgiving with culinary flair. Enjoy!