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A Thanksgiving dinner prepared by John Ross of (Credit: Randee Daddona)

A Thanksgiving dinner prepared by John Ross of Southold includes slow-roasted brined fresh turkey with chestnut-sage stuffing, mashed potatoes and rutabagas, turkey giblet gravy, cranberry chutney and mixed fall vegetables.

Thanksgiving with chef John Ross

Feast your eyes on the Thanksgiving dinner chef John Ross of Southold has planned for this year's meal. Click here to see the recipes.

John Ross carves a roasted turkey at his
(Credit: Randee Daddona)

John Ross carves a roasted turkey at his home in Southold. (Nov. 3, 2013)

John Ross sets the table in his Southold
(Credit: Randee Daddona)

John Ross sets the table in his Southold dining room while his daughter-in law, Heather Ross of Manorville, holds 1-year-old Sailor. (Nov. 3, 2013)

John Ross' first course is a roasted Jack-Be-Little
(Credit: Randee Daddona)

John Ross' first course is a roasted Jack-Be-Little pumpkin with spaghetti squash, cheese pumpkin chickpeas, kale and sweet peppers seasoned with a Moroccan spice blend. (Nov. 3, 2013)

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John Ross' roasted beet and orange salad with
(Credit: Randee Daddona)

John Ross' roasted beet and orange salad with avocado, red onion, baby arugula, walnuts and a sesame vinaigrette dressing is topped with local goat cheese. (Nov. 3, 2013)

John Ross' cranberry chutney includes both dried and
(Credit: Randee Daddona)

John Ross' cranberry chutney includes both dried and fresh cranberries and chopped shallots. (Nov. 3, 2013)

Roasted parsnips, carrots and turnips are topped with
(Credit: Randee Daddona)

Roasted parsnips, carrots and turnips are topped with fresh herbs including rosemary and thyme. (Nov. 3, 2013)

Chef John Ross' mashed potatoes and rutabagas include
(Credit: Randee Daddona)

Chef John Ross' mashed potatoes and rutabagas include a bit of ground nutmeg. (Nov. 3, 2013)

John Ross uses a mix of cauliflowers, roasting
(Credit: Randee Daddona)

John Ross uses a mix of cauliflowers, roasting them simply in the oven with butter, salt and pepper. (Nov. 3, 2013)

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For his sage and chestnut stuffing, John Ross
(Credit: Randee Daddona)

For his sage and chestnut stuffing, John Ross uses French bread and plenty of fresh herbs. (Nov. 3, 2013)

John Ross employes maple syrup to add a
(Credit: Randee Daddona)

John Ross employes maple syrup to add a bit of sweetness to his sliced and sauteed Brussels sprouts. (Nov. 3, 2013)

A 2008 Lenz Cuvee is poured for family
(Credit: Randee Daddona)

A 2008 Lenz Cuvee is poured for family and friends at the home of chef John Ross. (Nov. 3, 2013)

John Ross' pumpkin chiffon pie incorporates ginger. (Nov.
(Credit: Randee Daddona)

John Ross' pumpkin chiffon pie incorporates ginger. (Nov. 3, 2013)

Chef John Ross holds a a slow-roasted, brined
(Credit: Randee Daddona)

Chef John Ross holds a a slow-roasted, brined turkey with chestnut sage stuffing garnished with fresh local herbs. (Nov. 3, 2013)

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A Thanksgiving dinner prepared by John Ross of
(Credit: Randee Daddona)

A Thanksgiving dinner prepared by John Ross of Southold includes slow-roasted brined fresh turkey with chestnut-sage stuffing, mashed potatoes and rutabagas, turkey giblet gravy, cranberry chutney and mixed fall vegetables.

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