Linger at the table: Serve up familiar flavors in new ways with twists on Thanksgiving classics

Thanksgiving is all about the classics, but that doesn’t mean they have to be boring.

This year, I’m leaning into cozy comfort with three recipes that bring big flavor to the table without overcomplicating the cooking. Each one feels familiar, but with just enough of a twist to make people go back for seconds.

Flaky, buttery rosemary biscuits are perfect for sopping up gravy or sandwiching leftover turkey. My sourdough sausage stuffing has that crave-worthy balance of savory, herby, and just a hint of tang from the sourdough. And, to top it all off, the mashed potato croquettes turn everyone’s favorite side into crispy, golden bites that practically beg to be dipped in gravy.

Together, they’re the kind of dishes that make your house smell incredible and your guests linger a little longer at the table. Exactly what Thanksgiving should be!

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com/, on Instagram @mybizzykitchen and Facebook at facebook.com/mybizzykitchen.

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Thanksgiving Biscuits

For the biscuits:

3½ cups all-purpose flour

⅛ cup sugar

1 tablespoon baking powder

1 teaspoon dried sage

1 tablespoon fresh rosemary, finely chopped

1 teaspoon salt

3 ounces butter, cold and cubed

1¼ cups almond milk

2 tablespoons vinegar

For the topping:

2 tablespoons butter, melted

2 tablespoons honey

1 teaspoon garlic powder

1 tablespoon fresh rosemary, finely chopped

½ teaspoon fresh cracked pepper

Prepare the Buttermilk Substitute: In a small bowl, combine the almond milk and vinegar. Stir and let sit for 5-10 minutes to create a buttermilk-like mixture.

Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, dried sage, fresh rosemary, and salt.

Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.

Combine the Dough: Pour the almond milk mixture into the dry ingredients. Mix gently with a spatula or your hands until a shaggy dough forms. Avoid overmixing.

Create the Layers: Transfer the dough to a lightly floured surface. Pat or roll it into a rectangle about 1-inch thick.

Cut the dough into three equal sections. Stack the sections on top of each other.

Flatten the stack back into a rectangle. Repeat this cutting, stacking, and flattening process two more times to create buttery layers.

Chill the Dough: Wrap the layered dough in plastic wrap and refrigerate for 1 hour. This helps the butter stay cold and ensures flaky biscuits.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Shape the Biscuits: Roll out the chilled dough to about 1-inch thickness. Using a bench scraper or knife, cut into 8 pieces. Place them on the prepared baking sheet.

Bake the Biscuits: Bake for 18-20 minutes, or until the biscuits are golden brown and puffed.

Prepare the Topping: While the biscuits are baking, mix together the melted butter, honey, garlic powder, pepper and fresh rosemary in a small bowl.

Brush and Serve: As soon as the biscuits come out of the oven, brush the warm topping generously over them. Allow to cool slightly and serve warm.

Makes 8 biscuits.

— Biz Velatini

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Sourdough Sausage Stuffing

1 pound sourdough bread, cut into cubes

Avocado oil spray

2 tablespoons butter, melted

3 stalks celery, diced

4 cloves garlic, minced

1½ teaspoons ground sage

2 tablespoons fresh rosemary, chopped finely

½ cup parsley, chopped finely

1 pound chicken sausage (removed from casing)

2 large eggs

2½ cups chicken broth

Salt and pepper to taste

Prep the Sourdough: Preheat your oven to 300°F (150°C). Cube the sourdough bread into bite-sized pieces and spread them out on a baking sheet. Bake for 30 minutes, stirring halfway through, until the cubes are dry and lightly toasted. Set aside.

Cook the Sausage: While the bread is toasting, heat a large skillet over medium heat. Add the sausage and cook, breaking it up into small crumbles, until fully cooked and browned. Drain any excess grease, if necessary, and set the sausage aside.

Combine Ingredients: In a large mixing bowl, combine the toasted sourdough cubes, cooked sausage, eggs, chicken broth, salt and pepper. At this point, you can also add and other ingredients you’d like to include (e.g., sautéed onions, celery, garlic and the fresh herbs). Mix until evenly combined.

Spray baking dish with avocado oil. Transfer the mixture and spread it out evenly.

Bake the Stuffing: Preheat your oven to 350°F (175°C). Cover the baking dish tightly with aluminum foil and bake for 15 minutes.

Remove the foil and bake for an additional 15 minutes, or until the top is golden and slightly crisp.

Serve and enjoy: Let the stuffing cool slightly before serving. Enjoy your flavorful sourdough sausage stuffing as a side dish or holiday favorite!

Makes 8 (½ cup) servings

— Biz Velatini

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Mashed Potato Croquettes

1 cup mashed potatoes (perfect to use up leftovers!)

½ cup panko bread crumbs, divided

1 ounce cheddar cheese

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon pepper

Mix It Up: In a medium bowl, combine the mashed potatoes, ¼ cup panko bread crumbs, cheese, and seasonings. Stir until everything is well-mixed.

Scoop and Shape: Use a melon baller or small scoop to portion the mixture into eight even balls.

Chill to Firm: Place the potato balls on a baking sheet and freeze for 10 minutes to help them hold their shape.

Coat for Crunch: Remove from the freezer, gently reshape if needed, and roll each ball in the remaining ¼ cup of panko bread crumbs until evenly coated.

Air Fry to Golden: Spray lightly with avocado oil spray and air fry at 360°F for 10 minutes, then increase to 400°F for 2 minutes to crisp them up.

Cool and enjoy: Let cool for about 5 minutes; they’ll be delicate at first but will firm up as they rest.

Optional dip: Serve with leftover gravy for dipping, if you’re feeling fancy.

Makes 8 croquettes.

— Biz Velatini