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Thanksgiving Dishes With Chef Hermann


Northern Michigan’s News Leader is getting a jump start on our Thanksgiving feast.

Chef Hermann shows us how to whip up some delicious holiday classics!

Roast Turkey with Gravy


1 12-14lb Turkey (Cook about 20minutes per pound)

1.5 Quarts Stock

3 apples, quartered

1 large onion, quartered

1 C Butter, plus extra to rub on turkey

1 C Flour

Salt and Pepper


Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.

Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with the quartered apples and onions.  Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.

Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours. Drain juice and set aside.  Retain pan with drippings for gravy.

Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Gravy: Place pan with turkey drippings on stove at moderate high heat.  Add butter and scrape pan as juices get hot.  Add flour and cook into the butter for 5-8minutes until bubbly, then add cold stock to pan.  Raise heat and stir vigorously as sauce thickens.  Adjust seasoning with salt and pepper. Strain and serve.


Brussels Sprouts sauté with Chestnuts and Bacon


1-2 lb Brussels sprouts, trimmed and halved

½ lb thick cut bacon, diced

½ C chopped chestnuts

2 TB Butter

Salt, Pepper

Balsamic Reduction


In a heavy pan, sauté the bacon until crisp.  Add the butter, Brussels sprouts and Chestnuts.  Sauté until the Brussels sprouts are tender.  Plate and drizzle Balsamic reduction on top.


Roast Acorn Squash with Pecans and Maple Glaze


4 Acorn Squash cut in half

½ C Pecans

¼ C Onion, diced

¼ C Maple Syrup

2TB Butter

2 TB Oil

¼ tsp Ginger

¼ tsp Nutmeg

Salt, Pepper


Heat oven to 350F.  Roast Acorn squash skin side up, until just tender.  Cool

Peel skin from acorn squash and lice into ½ inch segments.

Heat sauté pan with oil and butter, sauté the onions until translucent, add the pecans and toast.  Add the squash and gently sauté to warm through.  Add the maple syrup and spices.

Plate the squash and drizzle the warm sauce over top.