With Thanksgiving just around the corner, it's time for anyone playing host to think about not just the turkey and sides, but also snacks and beverages guests can enjoy while waiting to carve up the main event.
Celebrity Chef George Duran joined "Good Morning America" to share some delicious recipes as we countdown to Thanksgiving.
The "Decoding Seafood by Mowi" podcast host also shared his must-have kitchen tool to have on hand while prepping the Thanksgiving meal, a bench scraper.
Check out his full recipes below and shop for some equipment that will help you pull off the perfect holiday meal with ease.
Makes 6-8 servings
Ingredients
1 cup cranberry relish (any style works)
2 cups cranberry juice
1 cup orange juice
1 cup apple juice
1 apple, diced
1 orange, thinly sliced
1 cup grapes, halved
1 bottle sparkling apple cider, chilled
Ice
Instructions
Add the cranberry relish, cranberry juice, orange juice, and apple juice to a blender. Blend until smooth.
Pour the mixture into a large pitcher. Add the diced apple, orange slices, and grapes. Stir to combine.
Chill for at least 30 minutes so the fruit can soak up the flavor.
When ready to serve, fill glasses with ice.
Pour in the cranberry mixture until the glass is two thirds full, then top with sparkling apple cider to make it fizzy and festive.
Add extra fruit to each glass before serving.
Serves 6-8
Ingredients
For the mac and cheese base:
1 pound elbow macaroni (or cavatappi)
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk (warm)
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyère or Fontina cheese
1/2 cup grated Parmesan
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
Salt and pepper to taste
For the herbed cornbread stuffing topping:
2 cups crumbled cornbread or corn muffins
4 tablespoons unsalted butter, divided
1 cup onion, roughly chopped
1/2 cup celery, roughly chopped
1/2 cup carrot, roughly chopped
2 tablespoons fresh parsley, chopped
1 teaspoon fresh thyme leaves
1/2 teaspoon fresh sage, finely chopped (or 1/4 teaspoon dried)
Salt and pepper to taste
Directions
For the cornbread topping, in a food processor, pulse the onion, celery and carrot until finely chopped (not pureed).
In a skillet, melt 2 tablespoons butter over medium heat. Add the vegetables, season with salt and pepper, and cook for 8-10 minutes, stirring often, until softened and lightly golden.
In a large bowl, combine the crumbled cornbread, sauteed vegetables, remaining 2 tablespoons melted butter, parsley, thyme, and sage. Toss gently until the mixture is moistened and clumpy. Set aside. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Drain and set aside.
In a large saucepan, melt 4 tablespoons butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the warm milk until smooth and thickened, about 5 minutes.
Remove from heat and stir in the cheddar, Gruyère, Parmesan, mustard, paprika, salt, and pepper until melted and smooth.
Stir the cooked pasta into the cheese sauce until evenly coated. Pour the mac and cheese into a greased 9-by-13-inch baking dish.
Evenly spread the cornbread stuffing mixture over the top, about half-inch thick.
Bake at 400 F for 20-25 minutes, or until the topping is golden and crisp and the cheese sauce bubbles around the edges.
Makes 12 rolls
Ingredients
1 sheet store-bought puff pastry, thawed
1 cup pumpkin purée
2 tablespoons unsalted butter, melted
2 tablespoons heavy cream
1 orange, zested
1 tablespoon orange juice
3-4 tablespoons brown sugar, plus more for sprinkling
1 teaspoon ground cinnamon
1 egg, beaten (for egg wash)
Optional glaze: 1/2 cup powdered sugar mixed with 1-2 teaspoons orange juice
Instructions
Preheat the oven to 400 F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the pumpkin purée, melted butter, heavy cream, orange zest, orange juice, brown sugar and cinnamon. Taste and adjust sweetness if needed.
Lightly flour your work surface and unfold the puff pastry. Roll it gently to smooth the folds and create an even rectangle.
Spread the pumpkin mixture evenly over half of the pastry. Sprinkle a little extra brown sugar over the filling. Fold the dough in half like a book, and cut 1/2-inch strips. Twist each strip and curl each into a roll.
Arrange the rolls cut-side up on the prepared baking sheet, spacing them slightly apart. Brush the tops with the beaten egg and finish with a light dusting of cinnamon sugar if you like.
Bake for 18-22 minutes, or until the pastry is puffed and golden brown.
Cool on the tray for 10 minutes. If using the glaze, drizzle it over the warm rolls before serving.
'GMA' kitchen picks
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