It’s a UVA Thanksgiving With the Food Editor of The Washington Post, a 2005 Wahoo

November 22, 2024
Digital illustration of a Thanksgiving dinner including turkey, butter, rolls and cranberry sauce

Washington Post food editor and 2005 UVA graduate Becky Krystal offers recipes for a no-fuss turkey and all the trimmings for Thanksgiving. (Illustrations by Masako Yamaguchi, University Communications)

Thanksgiving is Thursday. If you’ve put off your meal planning or want ideas, look no further.

Washington Post food editor Becky Krystal, a 2005 University of Virginia graduate, has suggestions for the quintessential American holiday, with vegetarian and vegan options.

Her best advice to home cooks is to “go easy on yourself.” Make what you want. Outsource what you want. “Buy stuff if it makes your life easier,” she said. “I’d say no one’s judging you except maybe yourself. Usually, I think the people worth having at your table are just going to be happy to be there and eating whatever you put out.”

With that, Krystal has offered seven of The Washington Post’s tried-and-true recipes, from turkey to pie. Her commentary is so descriptive you can even smell it.

No-Fuss Roast Turkey

Digital illustration of a roasted turkey

“It is really basic. You don’t even need any fancy equipment. You put the turkey on a pile of celery stalks, which sort of serves the same purpose of a rack, to lift the bird out of the juices,” Krystal said. “It’s a go-to if I feel like I need to roast a turkey and I don’t want to make it super complicated. There’s no wet brining. There’s no dry brining. Season it and roast it and you’re good to go.”

Go to the No-Fuss Roast Turkey recipe.

Mushroom and Leek Cornbread Dressing

Digital illustration of cornbread with mushrooms

“This is a vegetarian dish that my colleague Aaron Hutcherson came up with, and it would also be fairly easy to turn vegan by using nondairy butter and nondairy milk instead of the regular options,” Krystal said. “It’s loaded with the rich, savory umami flavor from the mushrooms. And leeks are always a really nice bold flavor and sweet alternative to onions. And it’s got a cornbread base which is especially popular, I think, in the South.”

Go to the Mushroom and Leek Cornbread Dressing recipe.

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Lentil and Pecan-Stuffed Acorn Squash

Digital illustration of roasted acorn squash filled with lentils and peacans

“This is the kind of dish that can serve multiple purposes, whether you have a need for a dish that can serve as a vegetarian main or if you want to serve it as a side dish. It’s seasonal. It uses all those nice squashes you get at the farmer’s market, and I think it’s a crowd-pleaser.”

Go to the Lentil and Pecan-Stuffed Acorn Squash recipe.

Bruce’s Yam Mallow Casserole With Pineapple and Cinnamon

Digital illustration of yam casserole with roasted marshmallows on top

“This is a riff on something that my mom makes – and her mom made – that uses Bruce’s canned yams. My mom has been adding pineapple through the years, so I went with that and added some more spices, including cinnamon. And I think you can’t go wrong with the marshmallows on top.”

Go to the Bruce’s Yam Mallow Casserole With Pineapple and Cinnamon recipe.

Pillowy Pull-Apart Dinner Rolls

Digital illustration of a basket of dinner rolls

“They make an ideal utensil for scooping up a little bit of this and that on your plate,” Krystal said. “They’re great for sandwiches the next day. We have sort of started to refer to them around the Post as ‘The Rolls.’  So many people, especially at the Post, have started making them every year.

“It’s pretty accessible, even if you’re not a bread baker. I’ve heard from people who say, ‘I don’t really bake bread, but I can make these rolls.’”

Go to the Pillowy Pull-Apart Dinner Rolls recipe.

Cranberry Sauce Mold

Digital illustration of a cranberry sauce jello mold

“I’ve certainly gotten the ‘ick’ comments from people, but no one I’ve ever made this cranberry sauce mold for has said that. Everyone has loved it. It’s retro. It’s refreshing. It’s got a little sweet, but it’s got tartness, and it’s got lots of texture. I’ve eaten it for lunch or even maybe a second breakfast. It stands really well on its own. And you can’t beat the presentation.”

Go to the Cranberry Sauce Mold recipe.

No-Bake Pumpkin Pie Cheesecake

Digital illustration of a pumpkin pie cheesecake

Krystal shared an innovative hack for this one that involves a microwave.

“This is a really good trick for even your regular pumpkin pie. It gets rid of that excess moisture,” she said.

Spread canned pumpkin in a pie dish and put it in the microwave for 10 to 12 minutes, pausing occasionally to stir the mixture. “You want it to be dried out. It gets sort of richer in color and you can start smelling it. It smells almost like nutty and toasty.”

Go to the No-Bake Pumpkin Pie Cheesecake recipe.

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University News Senior Associate Office of University Communications

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November 22, 2024

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