A Top Chef Thanksgiving

Thursday November 06, 2008 01:00 PM EST

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PEOPLE asked the judges and some past competitors of Bravo's Top Chef (season 5 premieres on Nov. 12) to lay down their knives and create a fresh take on the holiday menu. Here are their recipes:

• Josie's Candied-Cranberry-and-Spiced Rum Punch
• Nikki's Butternut Squash Soup with Walnuts
• Dale's Deep-Fried Turkey with Hot Sauce
• Tom's Sausage Stuffing with Caramelized Leek and Sage
• Padma's Zucchini Pudding
• Spike's Vineyards Cranberry Relish
• Gail's Creamed Spinach
• Harold's Potato Roesti
• Dave's Pumpkin Panne Cotta
• Lee Anne's Day-After Turkey and Dumplings

Candied-Cranberry-and-Spiced-Rum Punch
• Chef Josie Smith-Malave

Candied cranberries
1 cup cranberries
1 cup sugar
1 tbsp. minced fresh ginger
2 cups water
1 stick cinnamon
½ cup spiced rum


Place all items except rum in small sauce pan over medium heat, and simmer until liquid has evaporated by half (about 20 minutes).

Reserve and add rum allow to soak for 4-6 hours.



For the cocktail:


1 oz. spiced rum
1 oz. light rum (Josie likes Pyrat)
1 tbsp. Grand Marnier
1oz. pineapple juice
1oz. passion fruit juice
1 tablespoon (splash) coconut milk
1 tablespoon candied cranberries
crushed ice
nutmeg (fresh, use micro plane; or a pinch of ground)


Muddle cranberries in pint glass with crushed ice and passion fruit juice.

Add pineapple, rums, Grand Marnier.

Top with a splash of coconut milk and garnish with nutmeg.

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