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Molly Yeh Has 6 Recipes That Won't Disappoint On Thanksgiving

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Molly Yeh Has 6 Recipes That Won't Disappoint On Thanksgiving


November 19, 2018

By Joanne Rosa

We all want to make that one dish that impresses everyone on Thanksgiving. Then that week finally comes around, and we have no idea what to make. Host of Food Network’s Girl Meets Farm Molly Yeh has you covered. Her recipes are anything but basic, not to mention more delicious than picking up apple pie from the grocery store!

Molly Yeh is our kind of people. She’s a girl from Brooklyn that transplanted from city life to farm life. She went from blogger, to best selling author, to starring in her own show Girl Meets Farm on Food Network. Who else do you know who can make her own brand of comfort food by seamlessly blending Chinese and Jewish cuisines? The answer: no one but Molly!

So if you’re struggling to provide your friends and family with a dish that will be both a foodgasm and food porn, look no further than Molly’s recipes for Thanksgiving!

Charred Creamed Corn

Serves 6
Ease of Preparation: Easy
Active Time: 30 minutes
Total Time: 40 minutes

Molly Yeh's Charred Creamed Corn

Food Network | “Girl Meets Farm”


  • 24 ounces frozen corn
  • 2 tablespoons unsalted butter
  • 1 shallot, finely diced
  • 2 teaspoons smoked paprika
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 4 ounces cream cheese
  • 2 tablespoons sugar
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley, optional


  • Preheat a cast-iron pan over medium-high heat.
  • Add the corn and allow the corn to char, stirring just often enough so that the char marks are even and the bottom of the pan does not burn, until evenly charred all over, about 8 minutes. Remove from the heat and set aside.
  • Melt the butter in a medium skillet over medium heat. Add the shallot and saute until translucent, about 3 minutes. Add the smoked paprika and stir to combine.
  • Add the flour and stir until combined evenly, then cook until the flour is cooked and the roux is blond, about 2 minutes. Add half the milk in a slow stream, whisking constantly, until combined. Then add the remaining milk in a slow stream and whisk constantly until smooth. Add the cream cheese and sugar and continue to whisk until smooth and thick, about 2 minutes.
  • Add about 3/4 cup corn and smash into the cream mixture using a wooden spoon or spatula. Stir to combine, then fold in the remaining corn.
  • Turn heat to low and allow to simmer gently until flavors are rich, about 10 minutes.
  • Season with salt and pepper. Remove from the heat and garnish with parsley if desired.

Pretzel Stuffing

Serves 6-8
Ease of Preparation: Easy
Active Time: 40 minutes
Total Time: 2 hours

Molly Yeh's Pretzel Stuffing

Food Network | “Girl Meets Farm”


  • 10 heaping cups cubed pretzel rolls
  • One 16-ounce package bacon, cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 4 celery ribs, chopped
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups chicken broth
  • 1/2 cup beer
  • 1/4 cup Dijon mustard
  • 2 tablespoon honey
  • 2 large eggs
  • Nonstick cooking spray or butter, for greasing the casserole dish
  • 1/2 cup chopped fresh parsley


  • Preheat the oven to 200 degrees F. Spread out the pretzel cubes on baking sheets and bake, flipping cubes halfway through, until the bread dries out, about 1 hour. Set aside to cool and increase the oven temperature to 375 degrees F.

  • Fry the bacon until crisp in a large saute pan. Remove to a paper towel-lined plate to cool. Drain off 1/4 cup bacon grease from pan; set aside. Add the onion and celery to the pan with the remaining bacon grease and cook over medium heat until soft, about 5 minutes; season with salt and pepper. Set aside.

  • Whisk together the chicken broth, beer, mustard, honey and eggs in a medium bowl.

  • Grease a 9-by-13-inch casserole dish, then gently combine the bread cubes, bacon, parsley and onion/celery mixture in the dish. Pour the broth mixture over the top and toss gently to coat. Pour the reserved bacon grease over the top; bake until set and golden, about 40 minutes.

Sweet and Smoky Turkey

Serves 8-10
Ease of Preparation: Easy
Active Time: 30 minutes
Total Time: 10 hours 40 minutes (includes overnight brining time)
Special equipment: kitchen twine

Molly Yeh's Sweet & Smokey Turkey

Food Network | “Girl Meets Farm”


  • One 10- to 12-pound turkey
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons sweet paprika
  • 1 tablespoon tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground guajillo chiles
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 6 cloves garlic, peeled
  • Olive oil, for drizzling
  • 1 small red onion, peeled and halved
  • 1 orange
  • 1 lemon
  • 1 bunch fresh thyme
  • 4 cups chicken broth, or more as needed
  • 1/4 cup honey


  • Dry brine the turkey: Place the turkey in a roasting pan fitted with a rack. Rub the turkey liberally with salt and pepper. Place in the refrigerator, uncovered, 8 hours or up to overnight.
  • Preheat a gas grill for cooking over medium heat (about 350 degrees F).
  • Set the turkey on the counter to take the chill off.
  • Meanwhile, put the paprika, tomato paste, vinegar, guajillo chiles, caraway seeds, coriander, cumin, cayenne pepper and 3 cloves garlic in a food processor and pulse to combine. Add some olive oil just until a thick paste is formed. Taste and season with salt.
  • Stuff the center cavity of the turkey with the onion, orange, lemon, thyme and the remaining 3 cloves of garlic. Rub the turkey generously all over with the spice paste. Tie the legs tightly together with kitchen twine. Tuck the wings underneath the turkey. Add 2 cups chicken stock to the pan and tent with aluminum foil.
  • Place the roasting pan in the center of the grill, directly on the grates. Let cook for 45 minutes.
  • Remove the foil and add 2 cups chicken stock. Close the lid and continue to cook until the internal temperature reaches 145 degrees F, about 35 minutes more.
  • Meanwhile, add the honey to a small bowl. Once the temperature of the turkey reaches 145 degrees F, use a turkey baster to add 1/4 cup pan juices to the bowl with the honey and whisk to combine. Using a pastry brush, glaze the bird all over with the honey mixture.
  • Close the grill and continue to cook until the internal temperature reaches 155 degrees F, another 15 to 20 minutes. Remove the turkey and let rest 30 minutes (the internal temperature will continue to rise to 165 degrees F). Serve!

Turkey Wild Rice Hotdish With Stuffing (AKA Thanksgiving Leftover Hotdish)

Serves 6-8

Molly Yeh's Turkey Wild Rice Hotdish

Chantell and Brett Quernemoen


  • 3/4 c (135g) wild rice, rinsed and drained
  • 2 c (480g) water
  • Kosher salt
  • 6 tb (84g) unsalted butter
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 1 large onion, finely chopped
  • 3/4 c (95g) all-purpose flour
  • 3 c (715g) whole milk
  • 2 tb vegetable, or chicken soup mix (i prefer the orrington farms brand, but something similar, like a bouillon cube or better than bouillon or a homemade bouillon will work)
  • Black pepper
  • 1 tsp dried rosemary, chopped
  • 4 c (about 515g) cooked shredded roasted turkey*
  • 4 c leftover stuffing (Since it’s impossible to predict exact leftover amounts, don’t fret if you have a little more or a little less stuffing or turkey! These amounts are just a ballpark.)
  • Leftover cranberry sauce, for servinng


  • Preheat the oven to 375ºf.
  • In a medium saucepan, combine the wild rice, water, and 1/4 teaspoon of salt and bring to a boil over high heat. reduce the heat to a simmer, cover, and cook for 30 minutes, until al dente. drain the rice and set it aside.
  • To make the creamed soup, in a large pot, melt 6 tablespoons of butter over medium high heat. add the carrots, celery, onion, and a pinch of salt and cook, stirring, until soft, about 12-15 minutes. stir in the flour and cook for another minute. stir in half of the milk and cook, stirring, until thickened. stir in the remaining milk and cook, stirring, until very thick. add the soup mix, a bunch of turns of black pepper, rosemary, and salt to taste. taste and adjust seasoning as desired.
  • In a 9 x 13 casserole dish, 1/3 soup on the bottom, then 1/2 the rice, and 1/2 the turkey. repeat and then top with the remaining 1/3 of the soup mixture. top with stuffing and bake for 45 minutes, until bubbly. if the stuffing is getting too browned on top, cover with foil.
  • Serve with leftover cranberry sauce.

Spiced Apple Pie

Serves 6-8
Ease of Preparation: Intermediate
Active Time: 55 minutes
Total Time: 2 hours 50 minutes (includes chilling, freezing and cooling times)

Molly Yeh's Spice Apple Pie

Food Network | “Girl Meets Farm”



  • 8 apples, such as Gala (about 2 1/4 pounds)
  • Juice of 1 lemon
  • 1 cup packed dark brown sugar
  • 3 tablespoons cornstarch
  • 2 teaspoons Warm Spice Blend, recipe follows
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons boiled cider syrup
  • 1 teaspoon vanilla extract


Pie Dough

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) cold unsalted butter,cubed
  • 6 tablespoons ice water, plus more if needed
  • 1 tablespoon apple cider vinegar



  • All-purpose flour, for dusting
  • 2 tablespoons cold unsalted butter, cubed
  • 1 large egg, lightly beaten
  • 4 1/2 teaspoons turbinado sugar
  • 1 teaspoon flaky salt
  • Whipped cream, for serving

Warm Spice Blend

  • 1 tablespoon ground cardamom
  • 1 tablespoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg


For the filling…

  • Cut the apples into 1/4-inch slices and place them in a large bowl. Toss with the lemon juice to keep them from browning. Add the brown sugar, cornstarch, Warm Spice Blend, kosher salt and cinnamon and toss to combine. Mix in the boiled cider syrup and vanilla. Cover the mixture and let it sit at room temperature while you make the pie dough.

For the pie dough…

  • Add the flour, granulated sugar and kosher salt to a food processor and pulse to combine. Add the butter and pulse to incorporate so that about three-quarters of the mixture is mealy and the rest has some slightly larger, pea-sized bits of butter. Combine the ice water and cider vinegar in a measuring cup. Drizzle the water and vinegar into the food processor and continue to pulse just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together.
  • Turn the dough out onto a clean surface and use your hands to press on any stray crumbs. Divide the dough in half, then divide one of the halves in half again so that you have 3 pieces of dough. Pat each piece into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes or until ready to roll out for the pie.

For the assembly…

  • Flour a work surface and roll out the largest disc of dough into a circle just larger than 12 inches. Place it in a 9-inch pie plate and refrigerate. Roll out the 2 remaining dough discs to about 10 inches each. Cut the dough into 2-inch-wide strips for making a lattice top. Set the strips aside.
  • Position an oven rack in the lower third of the oven (with a pizza stone if you have one) and preheat to 400 degrees F.
  • Fill the pie crust with the apples (it will seem like a lot but they bake down!) and pour the juices over it. Distribute the butter over the top. Weave the dough strips together over and under to form a lattice crust over the top. Pinch the edges to seal, trim, fold the edges over and crimp. Give the edges a little hug to make sure they are sitting snugly on the rim of the pie plate; otherwise they could fall off in the oven. Freeze the pie for 15 minutes.
  • Brush the lattice with the egg wash, then sprinkle with the turbinado sugar and flaky salt. Place the pie on a baking sheet and bake until the internal temperature reaches 195 degrees F, 45 to 55 minutes. Let cool slightly.
  • Serve the pie with large dollops of whipped cream.

For warm spice blend…

  • Layer the cardamom, ginger, cinnamon, cloves and nutmeg in a medium glass jar and tighten the lid. Shake to combine. Keep on hand to add to your favorite desserts and beverages–or just toast with butter!

Lemon Almond Cake with Cranberry Glaze

Serves 6-8
Ease of Preparation: Easy
Active Time: 40 minutes
Total Time: 2 hours 15 minutes (includes cooling time)

Molly Yeh's Lemon Almond Cake with Cranberry Glaze

Food Network | “Girl Meets Farm”

Lemon Almond Cake

  • Nonstick cooking spray, for greasing the pan
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond meal
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • Zest of 1 lemon
  • 3/4 cup whole-milk Greek yogurt
  • 1/4 cup fresh lemon juice (from 1 to 2 lemons)
  • 1 1/4 cups granulated sugar
  • 3/4 cup extra-virgin olive oil
  • 2 large eggs
  • 1 teaspoon almond extract

Cranberry Glaze

  • 1/2 cup (50 grams) fresh or frozen cranberries
  • 1 cup powdered sugar, plus more if necessary
  • Pinch kosher salt
  • Decorating suggestions: sliced almonds, rose petals, fresh thyme leaves, sliced fresh cranberries, sprinkles


For the lemon almond cake…

  • Preheat the oven to 350 degrees F.
  • Spray a 9-inch round cake pan with cooking spray and line with parchment paper.
  • Whisk together the flour, almond meal, poppy seeds, baking powder, salt, baking soda and zest in a medium bowl. Whisk together the yogurt and lemon juice in a separate small bowl until very smooth. Whisk together the granulated sugar and olive oil in a large bowl until combined. Add the eggs to the olive oil mixture, one at a time, whisking very well after each, then stir in the almond extract. Add the dry ingredients and yogurt mixture to the olive oil mixture in three alternating additions, whisking after each until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool in the pan for 10 minutes, then turn out onto to a wire rack to cool completely.

For the cranberry glaze…

  • Combine the cranberries with 1 tablespoon water in a small saucepan and heat over low heat until the cranberries start to break down and release their juices (you can help this process along by smashing them with a rubber spatula), 5 to 10 minutes.
  • Pour the cranberries and their juices into a fine-mesh sieve placed over a bowl. Press the mixture through the sieve with a spatula, making sure to scrape off the bottom of the sieve and adding that to the bowl as well. Add the powdered sugar and salt to the bowl and mix until it comes together into a spreadable glaze. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water until it’s thin enough to spread. If it’s too thin, add more powdered sugar.

To decorate…

  • Spread the glaze over the top of the cake, then sprinkle with sliced almonds, rose petals, fresh thyme leaves, sliced cranberries and sprinkles.

Molly Yeh’s Girl Meets Farm airs Sunday mornings at 11|10c on Food Network.


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