When it comes to holiday feasting, we all crave the classics—buttery mashed potatoes, moist turkey, tart cranberry sauce with a hint of sweetness, and decadent desserts that’ll put the entire family into a food coma—but sometimes Stove Top doesn’t cut it. To ensure this year’s meal is a megahit, Style went straight to the experts—local chefs—to ask for the recipes that have their guests asking for seconds. Warning: Leftovers not guaranteed.

Side: Smashed Potatoes

Submitted by Shane McMahon, chef at La Provence Restaurant & Terrace, 110 Diamond Creek Place, Roseville, 916-789-2002

• 5 pounds Yukon Gold potatoes
• 8 oz. butter
• 8 oz. sour cream
• Salt and pepper, to taste 

In a large pot, add potatoes and enough salt so the water tastes salty. Bring to a boil and back off heat to a slow boil. Potatoes are done when a knife passes halfway through with little resistance. When done, drain potatoes and let steam dry for 5 minutes. Break up the potatoes using a potato masher or mixer fixed with a paddle. Add the butter and cream. Mix until only small lumps are visible.  Be careful not to over mix, as Yukons will get gummy. Season to taste with salt and pepper.

Cocktail: Cool Coconut

• 3 oz. TY KU coconut nigiri sake
• 3 pieces cucumber
• 7 pieces mint
• .5 oz. lemon juice
• 1 oz. simple syrup
• Splash of soda water

Muddle cucumber and mint in a shaker; add all ingredients, except soda water. Shake and double strain into tall glass. Fill with ice and a splash of soda water. Garnish with mint sprig and cucumber wheel.

Q: Being forced to spend Thanksgiving with my relatives makes me want to do the opposite of give thanks. What are some easy tips to dealing with family members who I particularly clash with?

A: To establish good intentions and a grateful attitude for the holidays, consider your values as a guide for coping with challenging family members. By modeling your values, you’ll shift your perspective in a positive direction, which may influence other family members to do the same. Be careful with assumptions. Anticipating what might happen this year based on the past may cause excessive worry that will do more harm than good. Differentiate between venting and complaining. Make conversations about preparing for family situations constructive; consider talking to your partner before the holidays so you’ll be on the same page. Be attentive to how you’re managing conflict in front of your children and be careful not to burden them with adult issues. Bringing up problems at family functions is not likely to be productive; while appropriately addressing conflict is healthy, Thanksgiving dinner is not the best place or time.

Appetizer: Crostini di Polenta con Fontina e Salsiccia (Polenta Crostini with Sausage and Fontina)

Submitted by Patrizia Hickok, co-owner of Vaiano Trattoria, 7160 Douglas Boulevard, Granite Bay, 916-780-0888

• 1 cup polenta
• 4 cups water
• 1 tsp. salt 
• 3 mild Italian sausages
• Fontina cheese
• Pepper, to taste
• 1/3 cup white wine

Cook polenta according to package directions. Once ready, spread it on a baking sheet and let cool. As the polenta cools, prepare the topping. Crumble Italian sausage in a skillet and brown. Add white wine and pepper and let it reduce. Cut the cooled polenta into small squares and place it under the broiler for 8 minutes or until crisp. Assemble the crostini with polenta, crumbled sausage and a thin slice of fontina cheese; place back in the oven to melt the cheese (350-degrees Fahrenheit for 5 minutes). Makes approximately 24 pieces.

Main: Grilled Whole Turkey with Simple Gravy

• Turkey, neck and giblets removed
• 1 tbsp. coarse sea salt
• 1 tbsp. ground chili powder
• 1 tsp. ground black pepper
• 5 cups low-sodium chicken broth or homemade turkey broth, divided
• 4 tbsp. unsalted butter
• 1/4 cup all-purpose flour

Prepare a grill for high-heat cooking, allowing grill temperature to reach 500-degrees Fahrenheit; pat turkey dry inside and out with paper towels. In a small bowl, combine salt, chili powder and pepper. Loosen skin over turkey breast meat with your fingers and work a little of the salt mixture under the skin and over the meat; smooth skin back in place. Sprinkle remaining mixture over skin and in turkey cavity. Tie legs together with kitchen twine and tuck wings under body. Place on a rack set in a large roasting pan.   

Prepare the grill for indirect cooking by turning off one of the burners or by arranging hot coals on one side of the grill. Place turkey in the roasting pan over the burner that is off and turn remaining burners to medium (keeping grill temperature at 350-to 375-degrees Fahrenheit). If using a charcoal grill, replenish coals as necessary to maintain a steady temperature. Cover the grill and cook turkey, adding 1-1/2 cups of the broth to the roasting pan after 1 hour and again after 2 hours, for 2-3/4 to 3-1/4 hours total, or until an instant-read thermometer inserted into thickest part of thigh, without touching bone, reads 165-degrees Fahrenheit (about 13 minutes per pound). Transfer turkey to a carving board and let rest for 30 minutes before carving (while preparing gravy).

Pour drippings from the roasting pan through a fine-mesh strainer into a glass measuring cup and let sit for 1 minute; spoon off any fat that floats to the surface. Melt butter in a medium saucepan over medium-high heat. Whisk in flour and cook until smooth. Add remaining 2 cups of broth and pan drippings and whisk constantly until smooth. Cook, stirring frequently, until gravy thickens, 3 to 4 minutes. Carve turkey, transfer to a platter and serve with gravy. Serves 14 with leftovers.

• 2 cups spinach, chopped
• 2 cups Swiss chard, chopped
• 1 cup parsley, chopped
• 2 onions, diced
• 2 cups crimini mushrooms, sliced
• 1 loaf dry French bread
• 1 cup dry Monterey Jack cheese, grated
• 1/2 cup Tillamook cheese, grated
• 8 eggs
• Gizzards and livers, cooked and chopped (optional)
• 1/2 cup butter
• Salt and pepper, to taste

Melt butter, add onion, mushrooms, parsley and innards (if you use them) and cook until onion is tender. Add spinach and chard; cook until wilted. Place in large bowl and mix all other ingredients. Season with salt and pepper to taste. Bake at 350-degrees Fahrenheit for approximately 30 minutes, or until golden brown on top.

5 Tips for a Healthier Thanksgiving

Submitted by Dr. Kristi Tompkins, ND, at El Dorado Naturopathic Medicine, 7563 Green Valley Road Placerville, 530-622-2323; 512 Riley Street, Folsom, 916-985-4516

1. Prepare ahead for pre-dinner snacks. Cut out the high-calorie chips and cheese, and create a nutritious and colorful veggie tray with dips like guacamole and hummus. 
2. Go green. Skip the heavier salads and sides, and instead choose a dark, leafy green salad using nourishing and low-calorie greens like kale, arugula, chard and spinach. 
3. Pass the potatoes. Mashed “potatoes” made with 1/2 sweet potatoes, 1/2 cauliflower and coconut oil contains more vitamins, fiber and flavor than the standard white potato recipes. 
4. Let the dinner rolls roll by. Instead of carb loading on bread, opt out. You’ll make room in your belly for tastier and leaner foods like turkey. 

5. Save room for dessert. No need to deprive yourself from the coveted pumpkin pie. Indulge in the filling, which is the best part anyway, and toss the crust.

• 12 oz. fresh or frozen cranberries
• 3/4 cup brown sugar
• 1 vanilla bean, seeds scraped 
• Zest from 1/2 of orange
• 1-2 tbsp. orange juice, fresh squeezed (optional)
• 3/4 cup water (add more if you want a thinner consistency)
• 1 cinnamon stick
• 1 pinch kosher salt

In a medium saucepan, combine 8 oz. of cranberries, water, cinnamon stick, vanilla, salt and zest. Bring to a boil over low-medium heat, stirring occasionally. Once the cranberries begin to burst, add remaining cranberries. Continue to stir until sauce thickens. Turn off heat. Add orange juice (if using) and add additional water if you want the sauce to be thinner. Serve warm or at room temperature.

3 Turkey Day Tablescape Ideas

Submitted by Tami Teel, owner of Tami Teel Designs, 224 Vernon Street, Suite 203, Roseville, 916-677-7021

Side: Fast & Easy Gluten-Free, Raw Vegan Almond-Pear Stuffing

Submitted by Brooke Preston, chef at The Green Boheme, 1611 Lead Hill Boulevard, Suite 160, Roseville, 916-474-5609

•  2 cups raw almonds, soaked in purified water for 8-12 hours, rinsed and drained
• 1 pear, diced or 1 apple, diced
• 2 cloves garlic, pressed
• 1/2 sweet yellow onion, diced
• 4 stalks celery, diced
• 2 tbsp. golden flaxseed, ground
• 1 tbsp. extra virgin olive oil
• 1 tbsp. coconut aminos or 2 tsp. gluten-free tamari
• 1/2-1 tsp. Himalayan sea salt
• 2 tbsp. poultry seasoning

Combine all ingredients in a food processor outfitted with an “S blade.” Pulse until well combined, breaking up almonds but not so much that your stuffing is a paste (think texture!). You can serve at room temperature, or use a dehydrator and crumble onto dehydrator trays lined with ParaFlexx sheets. Dehydrate for 6 hours at 105-degrees Fahrenheit until a slight crust is formed. If you don’t have a dehydrator, turn your oven to 100 degrees and allow a crust to form, about 4 hours. The oven method won’t give you a raw result, but it will produce a delicious gluten-free, plant-based stuffing.