Kevin Rathbun makes a meal to savor

With Thanksgiving just two weeks away, it’s time to raise the Dinner Dare stakes. So we tapped Kevin Rathbun, an Iron Chef America winner and star of the local culinary scene, to get into home-cook mode and take us through shopping, preparing and serving a holiday feast for eight to 10.

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Louie Favorite, lfavorite@ajc.com/AJC

Rathbun serves up a plate of his Thanksgiving feast in the kitchen of his Inman Park Restaurant, Rathbun’s.

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Louie Favorite, lfavorite@ajc.com/AJC

Rathbun’s Candied Pecan and Sweet Potato Tamales falls somewhere between a side dish and dessert. They are cooked in corn shucks, or you could use parchment.

At a glance
DINNER DARE: Celebrity chefs take on the challenge of making dinner in less than 30 minutes.
• Get Kevin Rathbun's recipes
• Ask the chef
• Grade the chef: How did he do?
• Photo gallery: Tick-tock: Doing it all in 3 hours | How-to Video
• Holiday recipes: Traditional Turkey recipes
• Thanksgiving pies, sides, more
• Tell us: Your hardest holiday dinner challenge
• Dinner Dare main page
• Atlanta Holiday Guide: Recipes, money-saving tips and more
• Thanksgiving Takeout Guide: Who says you have to cook it all?

The busy Rathbun took time out from running his much-lauded restaurants, Rathbun’s, Krog Bar and Rathbun’s Steak eateries to take on the challenge. This one came with unusually strict guidelines: Prepare a Thanksgiving dinner of turkey, three sides and a dessert in about three hours, including prep time. Rathbun was also given a $100 budget and instructions that he could only include ingredients and cooking equipment available to the average home cook — so no deep-fat fryers or Green Egg smokers allowed.

The first step in the Dinner Dare required Rathbun to go shopping and bring back receipts. After cruising the aisles at Publix, he spent $63.13.

“It would have been less, but I even bought sugar, salt and other basic staples that most cooks would already have at home,” said Rathbun.

Rathbun’s Holiday Dinner Dare Menu

• Main course: Turkey and Butternut Squash Stew with Roasted Pearl Onions over Steamed Cilantro Dumplings

• Sides: Shaved Brussels Sprouts and Mustard Greens with Jalapeno Butter; Candied Pecan and Sweet Potato Tamales

• Dessert: Shortcakes with Cranberries, Oranges and Pumpkin-spiced Whipped Cream

“I was looking for something a little bit different that adds some spice,” said Rathbun. “The Southwest really interests me so I drew inspiration from there.”

Turkey and Butternut Squash Stew and Roasted Pearl Onions Over Cilantro Steamed Dumplings

A hearty fall stew is served over herbed steamed dumplings for a warming seasonal meal. If you can’t find an 8-pound full breast, buy 2 or 3 half-breasts to equal the weight. Using canned broth will reduce your time by more than an hour, but making your own stock is worth the extra time. You can prep everything else while the stock is cooking. The recipe

Shaved Brussels Sprouts and Mustard Greens with Jalapeno Butter

Thinly sliced sprouts and mustard greens are cooked with a spicy butter/herb mixture that stands up to assertive vegetables. Choose the number of jalapenos based on your preference and the heat of the individual peppers. Reserve the cilantro leaves to use for the dumplings in the turkey stew. The recipe

Candied Pecan and Sweet Potato Tamales

This unexpected combination is a winner. For a vegetarian option, substitute vegetable broth. You can bake, steam or microwave the sweet potatoes before combining them. Don’t boil because they can take on too much water. Use some of the turkey stock from the turkey stew recipe. Look for corn shucks in supermarket or specialty markets or substitute parchment paper. The recipe

Shortcakes with Cranberry-Orange Compote and Pumpkin Spiced Whipped Cream

Biscuitlike shortcakes are filled with a seasonal blend of warmed cranberry and citrus and topped with a spiced whipped cream. Yum. The short cakes can also be made in a food processor. Be sure to pulse the ingredients just until combined, to ensure they are not overworked. The recipe