Chef Eric LeVine comes to share Thanksgiving recipes with Eyewitness News

We were in holiday mode on Saturday, welcoming Chef Eric LeVine to the Eyewitness News studio.

LeVine is a partner at two New Jersey restaurants, Paragon Tap & Table and Morris Tap & Grill. He also authored "Small Bites Big Flavor: Simple, Savory, And Sophisticated Recipes for Entertaining".

He shared with us some of festive holiday recipes.

Click here for more on Chef Levine.

Stuffed Acorn Squash


o 1ea Acorn Squash
o 1/2 cup Brown sugar
o 1/2 cup Brussels Sprouts, cut into quarter pieces
o 1/2 cup Oyster Mushrooms, slice thin
o 1/2 cup Cranberries, Dried
o 1/2 cup Garlic Bulbs
o 1/2 cup Chestnuts, cooked, peeled and lightly chopped
o 1/2 cup Olive Oil
o 1 cup Vegetable stock
o Salt and Pepper

o Cut top of acorn squash, and slice bottom of squash so it is balanced and will not tip over. Scoop out seeds.
o Combine brown sugar, 2 teaspoons oil, salt and pepper.
o Rub inside and outside of squash with oil mixture
o Heat oven to 350 degrees and cook squash on sheet pan for 20-30 minutes or until acorn squash is tender
o In the meantime, prepare the other vegetables
o Once squash is ready, heat sauté pan with remaining olive oil
o Add Brussels sprouts, garlic and mushrooms and sauté until golden brown and tender
o Add Dried cranberries and chestnuts and sauté until cranberries and chestnuts are warm.
o Finish with vegetable stock.
o Place acorn squash in the center of the plate. Fill with vegetable mix and sprinkle the remaining mx around
Cooking Tips
o This can be done up to two days before serving
o Before serving, heat oven to 350 degrees, and heat for 10 minutes or until warm
o Serve and enjoy
o Great non-meat option for vegetarians/vegans

Grilled Turkey Mini-Burgers with Cranberry Muffins and Sage Aioli

Ingredients: Grilled Turkey Mini Burgers
o 1 lb ground turkey
o 1 cup honey mustard and onion pretzels, crushed
o 1/4 cup finely chopped green bell pepper
o 1 egg, beatensalt and pepper to taste

o Preheat oven to 375 degrees
o Mix the ground turkey, crushed pretzels, green bell pepper and egg in a bowl; season with salt and pepper.

o Form into 10 patties and place on a sheet pan
o Grill patties on a hot grill for about 3 minutes on one side and 2 minutes on the other, until turkey is cooked-but not dry-with an internal temperature of 150o.

Ingredients: Cranberry Muffins
o 1 cup All-purpose flour
o 7 tbsp White sugar
o 3/4 tsp baking powder
o 1/4 tsp baking soda
o 1 tsp orange zest
o 3/4 tsp ground nutmeg
o 1/2 tsp ground cinnamon
o 1/4 tsp ground ginger
o 3 Tbsp, plus 1-3/4 tsp shortening
o 1/3 cup orange juice
o 1/2 tsp vanilla extract
o 7-8 eggs, beaten
o 2-3 cups chopped cranberries
o 1 cup chopped walnuts

o Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.
o Cut in the shortening, then stir in juice, vanilla, eggs, cranberries and nuts.
o Pour the batter into a 20-mini- muffin tin that has been sprayed or greased with oil
o Bake at 350 degrees for 25 minutes or until brown.
o Set aside

Ingredients: Sage Aioli
o 1 egg yolk
o 1 tsp Dijon mustard
o 1/2 bunch fresh sage, chopped
o 1 cup extra-virgin olive oil
o 1/2 clove garlic, minced
o Lemon juice to taste
o salt and pepper to taste

o Whisk together the Dijon mustard and egg yolk in a bowl.
o Slowly pour in the olive oil, while whisking rapidly.
o After all the olive oil is incorporated, blend in the garlic and lemon juice.
o Season with salt and pepper.
o Add the sage and mix thoroughly.

o Split each mini-muffin horizontally.

o Spoon 1/4 tsp Sage Aioli on each muffin bottom.
o Put a Mini Burger on top of the aioli
o Top the burger with another 1/4 tsp aioli
o Sdd the top half of the Cranberry Muffin and skewer with a pick.

Carmel Fudge with Caramelized Apple and Brandy Crumbs

Ingredients: Caramel Fudge
o 3 cups sugar
o 1 cup cream
o 1/4 cup butter
o 2 Tbsp white corn syrup
o 1/8 tsp salt

o Lightly brown 1 cup of sugar in a heavy pan over medium heat, about 15-20 minutes.
o Slowly add the cream, remaining sugar, butter, syrup and salt.
o Cook to soft ball stage or 235o on candy thermometer, about 20 minutes.
o Remove from heat; beat with whisk until thick.
o Pour in buttered half hotel pan and refrigerate for later use.
o Reserve for later use.

Ingredients: Caramelized Apple
o 1 Granny Smith apple
o 1 cup sugar
o 1/2 cup water

o Peel the apple. Using a large melon baller (22 mm), scoop the apple into consistent balls.
o Combine the sugar and water in heavy-gauge pan over high heat and lightly brown, about 20 minutes.
o Add the apple balls and cook for about 5 minutes, until caramelized.
o Remove from heat once the apples have an overall golden color, then remove apples from caramel and reserve.

Ingredients: Brandy Crumbs
o 1 cup all-purpose flour
o 1/2 cup firmly packed brown sugar
o 1/2 tsp cinnamon'
o 1/2 cup butter
o 2 tsp brandy

o Combine all ingredients in a mixing bowl and mix with spoon until it's a coarse crumb.
o Set aside.

o Cut the fudge into 2-inch squares.
o Skewer a piece of Caramelized Apple, then a piece of fudge, then repeat.
o Sprinkle Brandy Crumbs on all sides of the skewer before service.
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