Chef Michael Symon serves up Thanksgiving-inspired dishes on 'The View'

Chef Michael Symon returns to 'The View' this year with a new slate of Thanksgiving-inspired recipes that are sure to be crowdpleasers! Read on to learn how you can bring Symon's favorite dishes to your home.

Don't miss Symon on the 'Chewed UP' podcast, where he's reuniting with his co-hosts from 'The Chew,' Carla Hall and Clinton Kelly — listen here or wherever you listen to your podcasts.

Grilled Radicchio with Buttermilk Dressing
Serves 4
Ingredients:
Olive oil
Kosher salt and freshly ground black pepper
2 cups large-diced ciabatta bread
2 heads radicchio, quartered and core trimmed

Buttermilk dressing:
½ cup sour cream
¼ cup mayo
1 cup buttermilk
2 cloves of garlic, grated on a microplane
2 tbsp smoked POP Mustard
2 tbsp finely sliced chives
¼ cup finely chopped parsley
¼ cup finely sliced basil
Freshly grated Parmesan to serve

Directions:
Set up a grill for indirect heat or use a grill pan.

Add the ciabatta to the bowl of a food processor and pulse to a course crumb. Pour into a mixing bowl and drizzle with 3 tbsp of olive oil. Season with salt and pepper.

Place a cast iron skillet over the hot side of the grill and pour in the croutons. Shake out in to an even layer and toast until golden brown and crisp, 5-8 minutes.

Drizzle the radicchio with olive oil and lightly season with salt and pepper.

Place on the hot side of the grill and char, 1 minute per side, until slightly wilted but still crisp.

Remove to a serving platter, cut side up.

In a mixing bowl whisk together the sour cream, mayo, POP Mustard, and buttermilk until smooth. Season with salt and pepper then whisk in the herbs.

Spoon some of the buttermilk dressing over the radicchio then sprinkle with olive oil croutons and freshly grated parmesan. Serve.

Cranberry Bourbon Cocktail
Ingredients:
1 cup cranberries
½ cup orange juice
¼ cup sugar
1 cinnamon stick
2 cups good bourbon (RiverRoots)
Orange peel for garnish

Directions:
Combine the cranberries, orange juice, sugar, and cinnamon stick in a saucepan, bring to a simmer until the sugar dissolves. Approximately 5 minutes.

Cool mixture, serve with a good Bourbon, like River Roots, over ice with an orange peel.

Mashed Potato Gratin with Gruyere Chive Breadcrumbs
Serves 6-8
Ingredients:
Kosher salt and freshly ground black pepper
3 Yukon gold potatoes, peeled and cut in to 1” pieces
8 tbsp unsalted Butter (1 stick)
½ cup Whole milk
½ cup crème fraîche
1 cup Gruyere cheese, shredded
½ cup Panko breadcrumbs
2 tbsp Chives, finely sliced

Directions:
Preheat your oven to 375 degrees. Prepare an enameled baking dish by brushing it with melted butter or olive oil. Set aside.

Place the potatoes in a large pot of salted water and bring to a boil. Cook until tender, then drain really well and return to the pot. Add the butter and begin mashing the potatoes to your desired texture. Fold in the milk and crème fraîche and season with salt and pepper. Pour in to the prepared casserole dish and smooth the top. Sprinkle the cheese in an even layer over the top followed by the breadcrumbs. Place in the oven, uncovered for 15-20 minutes, until golden brown on top. Remove from the oven and let sit for 10 minutes. Sprinkle the chives on top then serve.

Pumpkin Roll
Makes 1 large roll or 2 small rolls
Ingredients:
Batter:
3 large eggs
2/3 cup Libbys pure pumpkin puree (not pumpkin pie filling)
1 cup sugar
¾ cup plus 2 tbsp flour
½ tsp salt
1 tsp baking soda
½ tsp cinnamon
Pinch of allspice
¼ tsp orange zest (1/4 of the orange)

Filling:
8 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
1 ½ tsp vanilla

Directions:
Preheat your oven to 350. Spray a jelly roll pan with cooking spray, and then line it with wax paper, trying to avoid creases. Spraying the pan first will help your wax paper stick. Spray the wax paper really well also, making sure to get the corners.

In a mixer fitted with a paddle attachment, mix your eggs and pumpkin puree until smooth. Add the sugar slowly while the mixer is still running.

Combine the flour with the salt, spices, baking soda and orange zest. Add this to the mixer and blend well. *(Alternately - do by hand with a mixing bowl and whisk).

Pour into your prepared pan and bake for 12-15 minutes, or until the top is no longer sticky and springs back.

When the pumpkin roll comes out of the oven, let it cool for about 2 minutes, or until you can handle picking up the pan to flip it out relatively comfortably – or there is no steam coming off of it.

On a smooth kitchen towel or a piece of parchment, sift some powdered sugar into a rectangle about the size of your pan. Flip the pumpkin roll out on to the towel/parchment, then peel off the wax paper. Roll the cake up while it’s warm, and refrigerate until cooled.

In the meantime, make the filling:
Beat the cream cheese in a mixer fitted with the paddle attachment until soft and very smooth. Scrape the sides of the mixer often, then add the powdered sugar and vanilla. Mix until incorporated. When your pumpkin roll is cooled, unroll it, frost it, then roll it back up. Wrap in plastic and refrigerate or freeze until ready to eat.