Drew Barrymore Recipes: 14 Cozy Holiday Dishes From Her Rebel Homemaker Kitchen, Starting With Turkey Roulade

Drew Barrymore recipes feel like an open invitation to pull up a chair and stay awhile. The actress and talk show host turned her on-air Cookbook Club into a real cookbook, Rebel Homemaker: Food, Family, Life, written in 2021 with chef Pilar Valdes. The book includes favorites like harissa spaghetti, brie and apple sandwiches and yuzu eggs. On her show, the two cooked a Thanksgiving feast from its pages, a rolled turkey roulade and a creamy corn casserole, which you can watch in the episode on YouTube. This gallery starts with those holiday stars, adds the stuffing, gravy and cranberry sauce that finish the table, then brings in bright, simple dishes in the same easygoing spirit. Nothing here is fussy, and everything is meant to be shared. Preheat the oven and gather the family..

Drew Barrymore Recipes Star: Turkey Roulade

Drew Barrymore and Pilar Valdes made a turkey roulade for the Thanksgiving feast on her show, and it is a smart choice for smaller gatherings. A boneless turkey breast is pounded flat, spread with herby stuffing and rolled into a neat spiral that looks lovely on the platter. Tip: tie the roll with kitchen string every 2 inches so it holds its shape and cooks evenly, then roast until the center reaches 165°F. For more famous kitchens, see these celebrity recipes stars cook on camera. Ready to roll..

You will need: 1 boneless turkey breast (about 3 lb, skin on), salt, pepper, 2 cups herb stuffing (see the next slide), 2 tbsp soft butter, 1 tsp chopped sage, 1 tsp chopped thyme, kitchen string

How to make it: 1. Heat the oven to 375°F. 2. Butterfly the breast, pound it to an even 3/4 inch and season both sides. 3. Spread with stuffing, leaving a 1-inch border, roll tightly and tie with string. 4. Rub with herb butter and roast 1 1/4 to 1 1/2 hours until 165°F inside. 5. Rest 15 minutes, snip the string and slice into rounds.

Herbed Bread Stuffing for the Roulade

The stuffing is what gives the turkey roulade its pretty spiral. Toasted bread, onion, celery and herbs soak up the juices as the turkey roasts, and any extra bakes up crisp on top in its own dish. Among Drew Barrymore recipes for the holidays, this is the quiet hero that holds the plate together. Tip: keep the mix slightly drier than usual when you plan to roll it, so it does not leak out of the turkey. Want more ideas? Try these stuffing recipes everyone asks for. Inside the turkey or on the side?

You will need: 6 cups dried bread cubes, 4 tbsp butter, 1 onion (diced), 2 celery stalks (diced), 1 tbsp chopped sage, 1 tsp thyme, 1 egg, 1 cup chicken broth, salt, pepper

How to make it: 1. Cook onion and celery in butter until soft, about 8 minutes. 2. Stir in sage and thyme. 3. Toss with the bread cubes in a big bowl. 4. Whisk egg with broth, pour over and mix gently. 5. Use 2 cups for the roulade and bake the rest at 350°F for 30 minutes until golden.

Creamy Corn Casserole From the Drew Barrymore Recipes Feast

The corn casserole was the other dish Drew and Pilar cooked for their Thanksgiving feast on the show. It is soft, sweet and spoonable, somewhere between cornbread and pudding, and it is one of the easiest dishes to carry to a potluck. Tip: let the casserole rest 10 minutes after baking so it sets enough to scoop neatly. A handful of sharp cheddar on top gives it a golden, bubbly crust. For more crowd pleasers, see these Thanksgiving side dishes. Will it join your table?

You will need: 1 can (15 oz) corn (drained), 1 can (15 oz) cream-style corn, 1 cup sour cream, 1/2 cup melted butter, 2 eggs, 1 cup cornmeal, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp salt, 1 cup shredded cheddar

How to make it: 1. Heat the oven to 350°F and grease a 9×13 dish. 2. Whisk sour cream, butter and eggs. 3. Stir in both corns, then cornmeal, sugar, baking powder and salt. 4. Pour into the dish and scatter the cheese on top. 5. Bake 45 to 50 minutes until set and golden, then rest 10 minutes.

Cranberry Orange Sauce, Made From Scratch

No turkey dinner feels complete without bright cranberry sauce, and homemade takes about 15 minutes. A splash of orange juice and a little zest make it fresh and fragrant next to the rich roulade. Tip: stop cooking when most of the berries have burst, because the sauce thickens a lot as it cools. It keeps for a week in the fridge, so it is a perfect make-ahead job for Drew Barrymore recipes fans planning a big meal. More ideas live in these cranberry recipes beyond the can. Chunky or smooth?

You will need: 12 oz fresh cranberries, 3/4 cup sugar, 1/2 cup orange juice, 1/4 cup water, zest of 1 orange, pinch of salt

How to make it: 1. Bring sugar, orange juice and water to a simmer in a saucepan. 2. Add cranberries, zest and salt. 3. Cook about 10 minutes, stirring, until most berries burst. 4. Cool to room temperature. 5. Chill until serving, up to 7 days.

Pan Gravy From Turkey Drippings

Rich pan gravy made from the roast drippings ties the holiday plate together, and it takes only a few minutes while the turkey rests. Every holiday table of Drew Barrymore recipes needs it. It spoons beautifully over the roulade slices, the stuffing and a pile of potatoes. Tip: whisk the flour into the drippings and cook it for 2 minutes, until it smells toasty, before adding the broth. That small step makes the gravy taste deeper and keeps it smooth. Pour it over these creamy mashed potatoes. Extra gravy for you?

You will need: 1/4 cup turkey drippings (or butter), 1/4 cup flour, 2 1/2 cups turkey or chicken broth, 1 tsp chopped thyme, salt, pepper

How to make it: 1. Heat the drippings in a saucepan or the roasting pan over medium heat. 2. Whisk in the flour and cook 2 minutes. 3. Slowly whisk in the broth. 4. Simmer 5 to 8 minutes until thick. 5. Add thyme, season and strain for a silky finish.

Roast Turkey Platter With Herbs and Cranberries, a Drew Barrymore Recipes Classic

Feeding a bigger crowd? Pair the roulade with a classic roast bird. One handy tip from Drew’s holiday notes is to keep an electric carving knife ready, which makes slicing quick and neat. A golden turkey set on cranberries, sage and citrus looks beautiful in the middle of the table. Tip: rest the turkey at least 30 minutes before carving so the juices settle and the slices stay moist. For smaller gatherings, try these turkey breast recipes. Who carves at your house?

You will need: 1 turkey (12 to 14 lb), 1/2 cup soft butter, salt, pepper, 1 onion, 1 orange (halved), fresh sage and thyme, 2 cups fresh cranberries, 2 lemons (halved) for garnish

How to make it: 1. Heat the oven to 325°F and pat the turkey dry. 2. Rub with butter, salt and pepper, and fill the cavity with onion, orange and herbs. 3. Roast about 13 minutes per pound until the thigh reads 165°F. 4. Rest 30 minutes. 5. Set on a platter ringed with cranberries, sage and lemon halves, then carve.

Harissa Spaghetti, a Drew Barrymore Recipes Favorite

Harissa spaghetti is one of the favorites named in Rebel Homemaker, and it is a cozy weeknight pasta with a little heat. Harissa, a North African chili paste, melts into a garlicky tomato sauce that coats every strand. Tip: cook the harissa in the oil for a minute before adding the tomatoes, which deepens its smoky flavor. A spoonful of yogurt or a shower of herbs cools it down for younger eaters. More famous bowls wait in these celebrity pasta recipes. How spicy do you like it?

You will need: 1 lb spaghetti, 3 tbsp olive oil, 4 garlic cloves (sliced), 2 to 3 tbsp harissa paste, 1 can (15 oz) crushed tomatoes, salt, 1/2 cup reserved pasta water, chopped parsley, grated parmesan

How to make it: 1. Cook the spaghetti in well salted water and save some pasta water. 2. Warm oil and garlic until fragrant, then stir in the harissa for 1 minute. 3. Add the tomatoes and simmer 10 minutes. 4. Toss with the pasta and a splash of pasta water. 5. Top with parsley and parmesan.

Garlic Shrimp Scampi With Pasta

Garlic shrimp scampi is a fast, bright dinner that fits right in with the relaxed style of Drew Barrymore recipes, perfect for the busy nights before a holiday. Shrimp cook in minutes in butter, garlic and lemon, then get tossed with ribbons of pasta and a snowfall of parsley. Tip: cook the shrimp just until they turn pink and curl, about 2 minutes per side, so they stay tender. A pinch of red pepper flakes adds a little warmth. Find more quick ideas in these fast shrimp dinners. Pasta or crusty bread?

You will need: 1 lb large shrimp (peeled), 8 oz fettuccine or linguine, 4 tbsp butter, 2 tbsp olive oil, 5 garlic cloves (minced), pinch of red pepper flakes, juice of 1 lemon, 1/2 cup chicken broth, 2 tbsp chopped parsley, grated parmesan

How to make it: 1. Cook the pasta. 2. Heat butter and oil and cook garlic and pepper flakes 1 minute. 3. Add the shrimp and cook 2 minutes per side. 4. Add lemon juice and broth and simmer 1 minute. 5. Toss with the pasta, parsley and parmesan.

Brie and Apple Sandwiches From Rebel Homemaker

Brie and apple sandwiches are another favorite from her cookbook, and they are pure cozy simplicity. Creamy brie and crisp apple slices melt together between golden, toasted bread. Tip: slice the apple very thin and press the sandwich in a skillet with a heavy pan on top, so the cheese melts before the bread gets too dark. A drizzle of honey or a smear of mustard is a nice extra. It is a lovely way to use leftover holiday cheese. For more melty ideas, see these grilled cheese sandwiches. Honey or mustard?

You will need: 8 slices crusty bread, 8 oz brie (sliced), 2 crisp apples (thinly sliced), 2 tbsp soft butter, honey or Dijon-style mustard

How to make it: 1. Butter one side of each bread slice. 2. Layer brie and apple on the unbuttered side of 4 slices. 3. Add honey or mustard and top with the remaining bread, buttered side out. 4. Cook in a skillet over medium heat, pressing, about 3 minutes per side. 5. Slice and serve warm.

Baked Brie With Roasted Grapes and Rosemary

Since brie is a favorite in her cookbook, a warm baked brie turns Drew Barrymore recipes into an easy party starter. Here the cheese bakes in a small dish surrounded by juicy grapes that burst and turn jammy in the oven, with a sprig of rosemary for fragrance. Tip: bake the brie just until it feels soft when pressed, about 15 minutes, so it is melty but still holds its shape. Serve with crackers and sliced apples. More versions wait in these baked brie recipes. Will it be your holiday starter?

You will need: 1 wheel brie (8 oz), 2 cups red grapes, 1 tbsp olive oil, 1 tbsp honey, 2 rosemary sprigs, pinch of flaky salt, crackers and apple slices for serving

How to make it: 1. Heat the oven to 375°F. 2. Set the brie in a small baking dish. 3. Toss grapes with oil, honey and salt and scatter around the cheese. 4. Add rosemary and bake about 15 minutes until the grapes blister and the brie is soft. 5. Serve warm with crackers and apples.

Yuzu Eggs, Bright Drew Barrymore Recipes for Brunch

Yuzu eggs are listed among the favorites in Rebel Homemaker, and they turn simple scrambled eggs into something bright and special. Yuzu is a fragrant Japanese citrus that tastes like a mix of lemon, lime and grapefruit. Tip: cook the eggs low and slow, stirring constantly, then add a few drops of yuzu juice right at the end so the citrus stays fresh and lively. Lemon works if you cannot find yuzu. It is a gentle breakfast for the morning after a big feast. For more slow mornings, try these weekend brunch recipes. Will you try yuzu?

You will need: 6 eggs, 2 tbsp butter, salt, 1 to 2 tsp yuzu juice (or lemon juice), 1 tbsp chopped chives, toast for serving

How to make it: 1. Whisk the eggs with a pinch of salt. 2. Melt the butter over low heat. 3. Add the eggs and stir constantly until soft curds form, 4 to 5 minutes. 4. Take off the heat and stir in the yuzu juice. 5. Sprinkle with chives and serve on toast.

Harissa Roasted Rainbow Carrots

If you love harissa spaghetti, these carrots are another easy way to enjoy that smoky chili paste. A little honey balances the heat, and the carrots roast until caramelized and tender, then get a snowy finish of crumbled feta, parsley and chopped pistachios. They bring color to the holiday table and fit the easygoing spirit of Drew Barrymore recipes. Tip: spread the carrots out on the pan so they roast and brown instead of steaming. More sides live in these roasted vegetable side dishes. Sweet or spicy?

You will need: 2 lb rainbow carrots (halved lengthwise if thick), 2 tbsp olive oil, 1 1/2 tbsp harissa paste, 1 tbsp honey, salt, 1/3 cup crumbled feta, 2 tbsp chopped pistachios, chopped parsley

How to make it: 1. Heat the oven to 425°F. 2. Whisk oil, harissa and honey. 3. Toss with the carrots and a pinch of salt and spread on a sheet pan. 4. Roast 25 to 30 minutes until caramelized. 5. Top with feta, pistachios and parsley.

Roasted Poblano and Tomatillo Soup

A smoky green soup of roasted poblanos and tangy tomatillos makes a warming starter for cold November nights. It is bright, a little spicy and perfect with a dollop of sour cream and crispy tortilla strips on top. Tip: roast the peppers and tomatillos under the broiler until blistered in spots, which gives the soup its deep, smoky flavor, then blend until silky. It reheats beautifully, so make it a day ahead of the feast. For more cozy bowls, see these crockpot soups. Mild or spicy?

You will need: 3 poblano peppers, 1 lb tomatillos (husked), 1 onion (quartered), 3 garlic cloves, 2 tbsp oil, 4 cups chicken or vegetable broth, 1 tsp cumin, salt, sour cream, tortilla strips

How to make it: 1. Broil the poblanos, tomatillos, onion and garlic until blistered, turning once. 2. Peel and seed the peppers. 3. Simmer everything with oil, broth and cumin for 15 minutes. 4. Blend until smooth and season with salt. 5. Serve with sour cream and tortilla strips.

Apple Crisp, a Cozy Finish to Drew Barrymore Recipes

A warm apple crisp is the kind of simple, homey dessert that ends a holiday meal just right. Sweet cinnamon apples bubble under a buttery oat topping, and baking it in small ramekins means everyone gets their own crunchy lid. It suits the relaxed feel of Drew Barrymore recipes perfectly. Tip: mix tart and sweet apples and cut them into similar slices so they cook evenly and keep a little texture. Serve with vanilla ice cream. For more fall bakes, see these old-fashioned apple desserts. Ice cream or whipped cream?

You will need: 6 apples (sliced), 1/3 cup sugar, 1 tsp cinnamon, 1 tbsp lemon juice. Topping: 3/4 cup flour, 3/4 cup rolled oats, 1/2 cup brown sugar, 1/2 cup cold butter (cubed), pinch of salt

How to make it: 1. Heat the oven to 350°F. 2. Toss the apples with sugar, cinnamon and lemon and divide among 6 ramekins or a 9×13 dish. 3. Rub the topping together until crumbly. 4. Scatter over the apples. 5. Bake 30 minutes for ramekins or 45 minutes for a dish, until bubbly and golden.