TV5 Morning Show Thanksgiving: Recipes 

Here are all the recipes that the TV5 morning show cooked for Thanksgiving morning.

Oyster Cream Soup


4 slices bacon, cooked to just crisp and crumbled, drain off fat

1/4 cup unsalted butter

1 potato, peeled and cut into 1/4 inch dice

1 carrot, cut into 1/4 inch dice

1 stalk celery, cut into 1/4 inch dice

1 small onion, finely chopped

3 cups shucked oysters, in their liquor

2 cups milk

2 cups light cream

1 teaspoon finely chopped thyme

1/2-1 teaspoon Tabasco sauce

salt and pepper

2 tablespoons chopped chives


1.) In a large saucepan melt butter over medium-low heat

2.) Add the potato, carrot, celery, and onion

3.) Pour the oysters through a fine mesh strainer into the pan, then add the milk, cream, and thyme

5.) Bring milk and vegetables mixture to a boil, reducing heat to a simmer

6.) Cook, uncovered for 10 mins, stirring often

7.) Add the oysters and cook until their edges curl, about 3 minutes

8.) Season to taste with hot pepper sauce, salt, and pepper

9.) Ladle into bowls and garnish with chives and crumbled bacon

Roasted Chestnut Sausage Dressing


1 medium carrot, peeled and rough chopped

1 medium onion, roughly chopped

2 stalks celery, roughly chopped

1/2 bunch fresh sage

1 1/2 pounds loose sweet Italian sausage

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

5 cups cubed sourdough bread, crusts removed

1 pound roasted chestnuts

1 cup low-sodium chicken stock

1/2 cups heavy cream

1 large egg


Preheat the oven to 375 degrees F and butter a 9 by 11-inch baking dish

In a food processor puree the carrot, onion, celery, and sage until you have a fine pulp. Set a large skillet over medium-high heat and brown the sausage in a little olive oil. Once you have a nice brown color and the fat has rendered-about 5 minutes, use a slotted spoon to remove the sausage and place in a large mixing bowl. Add the vegetable pulp to the pan and saute until most of the moisture has evaporated. Season with salt and pepper. Add to the mixing bowl wit the sausage and also add the bread crumbs and chestnuts.

Mix together chicken stock, cream and egg. Pour this wet mixture over the dressing mix. Season and fold everything together. Pour out into the roasting dish and bake for 30 to 35 minutes until golden brown on the top (if it gets too brown before the 30 minutes is up, tent with foil).

Molded Cranberry Relish

1 3oz. package raspberry gelatin
1/4 tsp. ground nutmeg
1 c. boiling water
1 c. pineapple juice
1 1/2 c. fresh cranberries, ground
3/4 c. diced celery
1/3 c. slivered almonds

Mix gelatin and nutmeg together; add boiling water. Stir until dissolved. Add pineapple juice. Chill until thickened. Stir in remaining ingredients. Pour into 5-cup mold or small molds. Chill until firm. Unmold to serve.