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We love beautiful homes, but we also really love beautiful food. Staub recently published The Staub Cookbook, and it’s filled with gorgeous photography and insanely delicious recipes.

They shared some of their favorites for Thanksgiving with us — and now we want to pass them on to you! We’re kicking it off with a tasty pumpkin soup appetizer and a sweet and savory stuffing. Tomorrow we’ll share a different take on turkey, and some to-die-for desserts.

You also have the opportunity to win some of the featured Staub-ware…see the bottom of this post for how to enter.

 

Miso Pumpkin Soup with Walnut and Sesame Seed Brittle

Ingredients:

Brittle

  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter 1⁄2 cup chopped toasted walnuts
  • 1⁄2 cup black sesame seeds Flaky sea salt

Soup

  • 31⁄2 pounds pumpkin, such as sugar pie pumpkin, cut in half and seeded
  • 4 tablespoons olive oil  
  • 1 onion, diced
  • 1 pound sweet potatoes, peeled and diced
  • 2 cloves garlic, peeled
  • Salt and freshly ground black pepper
  • Pinch of freshly grated nutmeg
  • 2 tablespoons white or yellow miso
  • 1 quart vegetable stock
  • 1 tablespoon sherry vinegar
  • Crème fraîche (optional)

Instructions:

Make the brittle: Line a baking sheet with parchment paper. Combine the sugar, lemon juice, and ½ cup water in a petite French oven. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved.

Continue cooking until the liquid turns amber in color, 5 to 7 minutes. Add the butter and stir well. Fold in the walnuts and sesame seeds. Carefully pour the brittle onto the prepared baking sheet, sprinkle with salt, and let cool for 1 hour. Carefully chop the brittle into small bite-size pieces.

Meanwhile, make the soup: Preheat the oven to 425°F and line a baking sheet with parchment paper.

 

Brush the pumpkin with 2 tablespoons of the oil and lay it flesh-side down on the prepared baking sheet. Roast for 30 to 40 minutes, until softened. Set aside to cool slightly.

 

Heat the remaining 2 tablespoons oil in a large cast-iron cocotte over medium heat. Add the onion and sweet potatoes and cook for 10 to 12 minutes, until the sweet potatoes are softened. Add the garlic, a large pinch each of salt and pepper, and the nutmeg and cook for another

30 seconds. Scoop in chunks of the cooked pumpkin and cook for another 5 minutes. Add the miso and stock and stir well to combine. Bring to a boil, then reduce the heat to maintain a simmer for 5 minutes.

 

Working in batches, blend the soup until smooth and return to the cocotte. Spoon into bowls and serve immediately, with a dollop of crème fraîche, and a sprinkle of brittle.

Italian Sausage & Fig Stuffing

Makes 6-8 servings.

Ingredients:

  • 2 tablespoons olive oil
  • 8 ounces Italian sausage, casings removed
  • 1 onion, diced
  • 3 celery stalks, diced
  • Salt and freshly ground black pepper
  • 1⁄4 cup brandy
  • 6 ounces dried figs, cut in half 2 cups chicken stock
  • 1 teaspoon fresh thyme leaves, chopped, plus more for garnish
  • 1 pound crusty bread, such as ciabatta or French bread, crusts removed and cut into 1-inch cubes
  • 1⁄4 cup heavy cream

Instructions:

Preheat oven to 375°F.

 

In a medium cast-iron roasting pan or braiser, heat the oil over medium heat. Add the sausage and cook, stirring to break it apart, for 5 to 7 minutes, until cooked through. Place the sausage in a large bowl. Add the onion, celery, and a large pinch of salt and pepper to the roasting pan and cook for 5 to 7 minutes, until the onion is translucent and the celery is softened. Deglaze the pan with the brandy and add the figs and stock. Reduce the heat to low and cook for 2 to 3 minutes, until the figs are rehydrated. Stir in the thyme.

Add the bread to the bowl with the sausage, then carefully fold in the fig and vegetable mixture using a large spoon or spatula. Return the bread and sausage mixture to the roasting pan, drizzle with the cream, and top with a sprinkle of salt and pepper.

Cover the roasting pan with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes, or until the stuffing is browned on top. Remove from the oven and serve.

What you can win:

  • The Staub Cookbook
  • 6 Cast Iron Mini Cocottes (to make the Pumpkin Pots de Crème)
  • 1 12″ Fry Pan (to sear and sizzle the Turkey Roulade with Sage and Orange)
  • 1 Pumpkin Cocotte (to serve Miso Pumpkin Soup with Walnut and Sesame Seed Brittle)
  • 1 8″ x 12″ Baking Dish (to make the Italian Sausage and Fig Stuffing)
  • A Havenly Full Design Package ($169 value)

How to enter:

1 – Follow @staub_usa, @thehavenly, and @tenspeedpress on Instagram.

2 – Comment on Staub or Havenly’s instagram post about the contest with why you should win, and tag a friend!

Contest rules:  Winners must be US Residents and 18 years or older. Terms and conditions apply: bit.ly/staubxhavenly. Entry period ends on November 16th at 12PM EST.

 

All recipes reprinted with permission from The Staub Cookbook, copyright © 2018. Photography by Colin Price. Published by Ten Speed Press, an imprint of Penguin Random House.

 

Words by Kate Connors