The chef reinvents the “GMA” hosts’ favorite Thanksgiving recipes

As “Good Morning America” ​​prepares to celebrate Thanksgiving, our hosts shared some of their favorite dishes for celebrity chef Robert Irvine to reinvent recipes with a fresh twist.

Check out her best holiday dishes and Irvine’s full recipes below.

Robin Roberts: Canned Jellied Cranberry Sauce

“To make canned jellied cranberry sauce even better, we brightened and brightened its flavor by adding orange marmalade and apple cider vinegar,” said Irvine.

Cranberry and orange compote

Yield: 6 servings

Ingredients
14-ounce can of whole berry cranberry sauce
1/2 cup prepared orange jam
1/2 teaspoon ground cinnamon
2 tablespoons apple cider vinegar

Directions
Mix all ingredients together and serve.

George Stephanopoulos: Mashed potatoes

“Mashed potatoes are meant to be a treat, and the addition of crème fraîche makes the texture smooth and rich, while the addition of sautéed garlic adds depth to the flavor,” he explained of the upgraded dish.

Garlic mashed potatoes with crème fraîche

Yield: 8 family portions

Ingredients
2 pounds Yukon potatoes, peeled
Salt water as needed
1 1/2 cups cream
6 tablespoons unsalted butter, cold and diced
1/2 cup crème fraîche
3 tablespoons minced fresh garlic, previously sautéed in butter
1 tablespoon kosher salt
A pinch of ground white pepper

Directions
Cook the peeled potatoes in the salt until tender, about 15 to 20 minutes.
While the potatoes are cooking, heat the cream in a separate pot.
Drain the cooked potatoes, return them to the pot in which they were cooked and add the heated cream and the remaining ingredients.
Using a hand mixer on medium-high speed, beat the potatoes until smooth, 2 to 3 minutes, and serve.

Lara Spencer: Pumpkin Cheesecake

“Using ricotta in this recipe not only makes the texture creamier, the cake itself is also more tender and less heavy than some traditional cheesecakes, so you can feel a little less guilty about indulging at the end of that big meal. You can have your cake and eat it too!” Irvine said.

Pumpkin Ricotta Cheesecake

Yield: 6 to 8 servings

Ingredients
Unsalted butter as needed (for greasing the pan)
2/3 cup granulated sugar
2 pounds ricotta cheese
1 cup canned pumpkin puree
1/4 cup plus 1 tablespoon all-purpose flour
6 large eggs
1 teaspoon vanilla seeds, removed from the pod
1/4 teaspoon ground cinnamon
1 tablespoon fresh orange peel
2 tablespoons orange liqueur (e.g. Grand Marnier)
Pinch of kosher salt

Directions
Preheat oven to 300 F.
Prepare an 8-inch springform pan by greasing the sides and bottom with butter and sprinkling with sugar to evenly coat the inside. Remove excess material.
Mix the ricotta and pumpkin puree in a large bowl until smooth, then stir in the sugar and flour.
Add eggs and stir in one at a time. Then add vanilla, cinnamon, orange peel, Grand Marnier and salt.
After mixing, pour the batter into the pan.
Bake for 75 minutes or until set (firm, not jiggly). Once baked until golden brown, remove and allow to cool for 30 minutes before placing in the fridge.

Ginger Zee: Cranberry muffins

“These muffins take a holiday favorite to the next level by adding more seasonal flavors,” Irvine said. “Ginger provides a welcome warmth and pairs beautifully with the tart cranberries, while molasses adds richness but also moisture to the muffin.”

Cranberry gingerbread muffins

Yield: 1 dozen muffins

Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2/3 cup unsalted butter
1/2 cup sour cream
1/3 cup molasses
2 eggs
1 teaspoon vanilla extract
3/4 cup frozen cranberries

Directions
Preheat the oven to 375 F. Line a 12-cup muffin tin with paper liners (or butter and flour to prevent sticking). Set aside.
In a medium bowl, stir together melted butter, sour cream, molasses, eggs, and vanilla. Whisk until smooth.
In a separate bowl, stir together flour, sugar, baking powder, baking soda, salt and spices. Set aside.
Pour the wet ingredients over the dry ingredients and stir until well combined.
Fold the cranberries into the batter. The dough will be thick.
Divide the muffin batter between the paper-lined muffin tins.
Bake for 20-25 minutes.

Rebecca Jarvis: Pecan Pie

“A great way to upgrade a pecan pie for the holidays is to top it with delicious whipped cream that won’t break!” said Irvine. “This version of whipped cream incorporates the heartier flavors of freshly ground black pepper and fresh sage, and these herbal notes perfectly complement the sweetness of the cake.”

Pecan Pie with Cracked Pepper Sage Mascarpone Whipped Cream

Yield: 6 to 8 family servings

Ingredients
1 large prepared pecan pie
2 cups heavy whipping cream
1/2 cup mascarpone cheese
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon fresh, coarsely ground black pepper
1 tablespoon fresh sage, chopped

Directions
Add the heavy whipping cream, mascarpone cheese, sugar, vanilla extract, fresh coarsely ground black pepper, and chopped fresh sage to a chilled stainless steel mixing bowl and beat the mixture with a hand mixer on medium-high speed for 2 minutes Cook until soft peaks form, up to 3 minutes.
Serve immediately with the pecan pie or store in the refrigerator for later use.

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