Figuring out exactly what to make for Thanksgiving (or any family party) can be an exhaustingly daunting task. Do we make abuelita‘s arroz con leche or flan for dessert? Do I really want to outshine tia with my version of mac ‘n’ cheese, or should I bite the bullet? They ran out of bacon at the store — what else can I use for the stuffing? Thankfully, we have phenomenal people like Miami’s very own celebrity chef Adrianne Calvo to help us move past our holiday conundrum and sail onto safer shores.

This year, like every year, chef Calvo is bringing her signature maximum flavor to the holidays and her recipes for whipped pumpkin spice bisque and cranberry-cornbread Andouille sausage stuffing are taking no prisoners with their explosion of flavors. When chef Calvo is at the helm, you are in for a meal that is nothing short of utter euphoria and are sure to experience the max amount of joy.

Not only is she bringing joy to our estomaguitos, but chef Calvo is also bringing joy to those who are in need this holiday season. She has partnered up with St. Jude to launch a “Make It Count” measuring cup to help raise funds and awareness for the needs of the families helped by St. Jude — a cause that is very close to her heart.

Chef Adrianne Calvo is the executive chef and creator of Chef Adrianne’s Vineyard Restaurant and Bar , Redfish by Chef Adrianne and Cracked by Chef Adrianne .

Whipped Pumpkin Spice Bisque

Ingredients:

2 lbs roasted pumpkin
1 teaspoon kosher salt
1 teaspoon black pepper
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon pumpkin spice seasoning 
1 tablespoon honey 

For the Bisque:

1 cup apple juice
2 cups heavy cream
3 cups vegetable stock
1 leek, chopped and sautéed with salt & pepper
1/4 teaspoon vanilla extract

Directions:

1. Preheat the oven to 375 degrees F. Half the pumpkin from top to bottom; remove and discard the seeds.
2. Cut the pumpkin into smaller pieces. Sprinkle pumpkin spice, salt & pepper, and 1 Tablespoon olive oil.
3. Rub to make sure every piece gets seasoned. Then drizzle on the honey. Place the pieces with the skin facing down in a baking pan.
4. Bake approximately 45 minutes until the pumpkin is soft. Let it cool for 20 minutes.
5. Remove the meat from the skins and with a spoon gently scrape the remaining pulp off.
6. Sauté the chopped leeks over medium heat in olive oil. In a large stock pot, add the roasted pumpkin meat, apple juice, vegetable stock, heavy cream, and the vanilla.
7. Using a blender, whip the ingredients until the bisque is smooth and there are no more chunks. Taste and adjust seasoning as needed with salt and pepper.
8. Heat the soup over low heat until it’s heated through it. Serve in a mini white pumpkin that’s been roasted through. 

Cranberry-Cornbread Andouille Sausage Stuffing
Serves: 8

Ingredients:

¼ cup unsalted butter
2 cups andouille sausage, chopped
1 ½ yellow onion, minced
1 cup celery, minced
1 ½ cups green onions, minced
½ cup green bell pepper, minced
1/4 cup garlic, minced
5 sage leaves
2 cups dried cranberries
2 cups green apple, small dice
6 cups Cornbread, broken down into crumbles
5 cups chicken stock
Melted butter for topping

Directions:

1. Preheat oven to 400 degrees F.
2. Heat butter in a large skillet to medium high. Add the sausage. Cook for 3-4 minutes.
3. Add the onions, celery, and bell pepper. Cook for another 3 minutes until translucent.
4. Add garlic and sage. Cook for an additional minute.
5. Pour cooked mixture into large bowl. Add cranberries and diced apples. Mix.
6. Add cornbread and mix. Gradually add stock to cornbread mixture until well moistened.
7. Place into a baking dish drizzle top with melted butter.
8. Place in oven and bake for 45 minutes- 50 minutes or until the top is a nice golden brown.
9. Enjoy!