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Thanksgiving with chef John Ross

A Thanksgiving dinner prepared by John Ross of

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. Photo Credit: Randee Daddona

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
Photo 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
Photo 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
Photo 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)

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

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

For his sage and chestnut stuffing, John Ross
Photo 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
Photo 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
Photo 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.
Photo Credit: Randee Daddona

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

Chef John Ross holds a a slow-roasted, brined
Photo 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)

A Thanksgiving dinner prepared by John Ross of
Photo 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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