John DeLucie's 3 Best Thanksgiving Recipes (2024)

The famed chef and owner of The Lion and Crown, shares his secret recipes for three Thanksgiving Day staples. Try one (or all three) for your at-home celebration.

Turkey Roulade John DeLucie

1 boneless turkey breast half

about 3 pounds 3 tablespoons extra-virgin olive oil

1/3 cup small dice sweet onion

1 tablespoon minced garlic

8 ounces button mushrooms, ends trimmed and thinly sliced

1 1/4 teaspoons salt

2 bunches fresh spinach, tough stems trimmed

3 tablespoons dried unseasoned bread crumbs

salt and fresh pepper

Directions On a large cutting board, place turkey breast on top of plastic wrap and make a butterfly cut. Cover with additional plastic wrap and pound to an even thickness of 1/2-inch keeping the skin in tact. Roll turkey up and transfer to the refrigerator while you prepare the stuffing.

Preheat the oven to 375 degrees F.

In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the onions and garlic until soft, 3 to 4 minutes. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring, until caramelized around the edges, 3 to 4 minutes. Add the spinach, 1 tablespoon of the remaining olive oil, 1/2 teaspoon of the salt and the pepper and cook, stirring occasionally, until spinach is wilted and any juices have evaporated from the pan, 3 to 4 minutes. Transfer to a colander to drain and set aside until cool enough to handle. Once cooled, squeeze lightly to release any excess liquid, then transfer to a bowl and add the bread crumbs. Mix well.

Lay the turkey breast flat on a clean work surface and remove the top layer of plastic wrap. Season the skin side of the turkey with salt and pepper, , and 1/4 teaspoon of salt. Turn over so that the skin side is on the plastic wrap. Season the inside of the turkey with salt and pepper. Arrange the spinach-mushroom stuffing over the turkey to reach within 1-inch from all edges. Carefully roll up the roulade. Using butcher's twine, tie the roulade at even intervals so that it remains tightly rolled. Rub the outside of the roulade with the remaining tablespoon of olive oil and transfer to a rack inside of a shallow baking sheet. Roast until golden brown and an instant-read thermometer inserted into the thickest part of the very center of the roulade registers 150 to 155 degrees F, usually 1 1/4 to 1 1/2 hours. Set aside to rest for 15 minutes then slice into 1/2-inch slices and serve hot.

Lion Biscuits

1 cup unbleached all-purpose flour

1 cup plain cake flour

2 teaspoons baking powder

1⁄2 teaspoon baking soda

1 teaspoon granulated sugar

1⁄2 teaspoon table salt

1⁄4 pound unsalted butter , chilled, cut into 1/4-inch cubes, plus 2 tablespoons melted

3 tablespoons minced chives

3⁄4 cup buttermilk or 3/4 cup plus 2 tablespoons plain yogurt

2 – 3 tablespoons buttermilk additional (or milk), if needed

Directions: Set rack at middle position and heat the oven to 450°. Mix or pulse first 6 ingredients in a large bowl or the workbowl of a food processor fitted with steel blade. With your fingertips, a pastry blender, 2 knives, or steel blade of the food processor, mix, cut, or process butter into the dry ingredients until mixture resembles coarse meal with a few slightly larger butter lumps. Add the fresh herb(s) of choice and toss lightly to distribute.

If making by hand, stir in buttermilk with a rubber spatula or fork until mixture forms into soft, slightly sticky ball. If dough feels firm and dry bits are not gathering into a ball, sprinkle dough clumps with additional tablespoon of buttermilk (or milk for the yogurt dough). Be careful not to overmix. If using food processor, pulse until dough gathers into moist clumps. Remove from food processor bowl and form into rough ball.

With lightly floured hands, divide dough into 12 equal portions. Lightly bat a portion of dough back and forth a few times between floured hands until it begins to form a ball, then pat lightly with cupped hands to form a rough ball. Repeat with remaining dough, placing formed dough rounds 1 inch apart on ungreased cookie sheet or pizza pan. Brush dough tops with melted butter or milk. (May be covered with plastic wrap and refrigerated for up to 2 hours.) Bake until biscuit tops are light brown, 10 to 12 minutes.

Brussel Sprouts with Pancetta

1⁄4 oz. Pancetta

1 pound Brussel Sprouts

1 tablespoon Canola Oil

1 table spoon Sherry Wine Vinegar

1 pinch Kosher Salt

1 pinch Fresh ground Black pepper

Directions: Preheat oven to 350 degrees. Large dice the pancetta Add canola oil and pancetta to the pan and begin to render. Cut the brussell sprouts in half and remove some of the outer dark leaves. Place a single layer of sprouts in the pan until brown. Deglaze the pan with sherry wine vinegar. Put in a 350 degree oven until sprouts are soft. When done prinkle with salt and pepper. Plate and serve.