Savory scents waft into everyone’s noses. Mom is laying out the good china, while Uncle Charles, as usual, is sleeping in front of the couch, after watching that damn football game. Sound familiar? Yup, it’s Thanksgiving Day. 

Everyone looks forward to their Thanksgiving meal. However, for the ever-traveling musicians, models and actors -- their thanks is tenfold. Constant meals in restaurants, airplanes and craft food-service tables is their norm. So, when it comes to a home-cooked meal, they come running.   

So, psychoPEDIA asked rockstars Annie Stela, Trainwreck Riders, fashion exec Lynda Choi, and supermodel Haylynn Cohen to contribute their favorite Thanksgiving Day recipes:

Traditional Sweet Potatoes
By: Annie Stela (Rocker)

There is really no real recipe with measurements and stuff.   It's all kind of by taste.  For a medium amount of sweet potatoes, let's say for 10 people, open 2 large cans of cooked sweet potatoes, drain them and save the juice from one of the cans.  Pick through them and toss any unacceptable pieces and cut the large pieces in half.   Put the juice in a medium saucepan over medium to high heat.  Add 1 stick of butter and 1/2 to 1 box of dark brown sugar.  1/2 is really enough but I've done a whole box before.  It just makes them even darker and gooey-er.   Stir until smooth and bring to a boil.  (optional = add juice of one orange).  Put the potatoes in a large Pyrex and pour the juice mixture over them.  Bake in preheated 375 degree oven, uncovered and basting every 10 to 15 minutes, for about 1 hour.  Then remove most of the liquid with the baster or a large spoon or measuring cup and continue to bake for 15 to 20 more minutes until dark brown and gooey. I just made myself really hungry.

Turkey With Sage Butter
Linda Choi (VP of Merchandising Prada)

1 (12 to 14) pound fresh turkey
Kosher salt and freshly ground black pepper
Caramelized Onion and Cornbread Stuffing, recipe follows 
Extra-virgin olive oil
Sage Butter, recipe followsx

Preheat the oven to 375 degrees F and remove the top rack of the oven.                        

Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels.      

Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin. Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.                                                                                                       

Sage Butter:
2 sticks butter, softened
1/4 cup chopped sage
Salt and pepper

Combine all ingredients.

Caramelized Onion and Cornbread Stuffing:
2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream  
1/4 cup chicken stock
Salt and freshly ground black pepper

Preheat the oven to 375 degrees F.

Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl.  Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.  

Thanksgiving Burrito
Trainwreck Riders (Rockers)

Put all this into a flour tortilla:
One handful of shredded up Turkey
One cup of mexican rice
Half cup of shredded white cheese
One tablespoon of cranberry sauce

Pour some gravy on it and splash a little hot sauce on top. Roll up the burrito and wrap it in tin foil.

Done and done

Supermodel Stuffing
Haylynn Cohen (Supermodel)

2 sticks plus 3 tablespoons butter, divided
2 cups water
3 large bags of your favorite dried cornbread stuffing mix
1 pound pork sausage (not links)
1 large onion, diced
3 cloves garlic, minced
2 stalks celery, diced
1 teaspoon dried thyme leaves
1 teaspoon dried sage leaves
1 cup chopped walnuts
3 medium apples, cored, sliced

In a large pot melt 2 sticks butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside.

In a large sauté pan set over medium-high heat melt 1 tablespoon of butter and add sausage. With a wooden spoon break up sausage and sauté until lightly browned and cooked through. Transfer sausage to paper towels to drain. In the same pan melt remaining butter and sauté onions with the garlic, celery, thyme, and sage until onions are translucent and celery is crisp tender. Add walnuts and sauté for 1 minute. Add apples and sauté for one minute more. Remove from heat. Combine cornbread stuffing with sautéed ingredients and stuff turkey. Roast turkey as usual. Alternatively: fill a 9 by 13 by 2 inch pan with the stuffing and bake in a preheated 350 degree oven, covered with foil for 1/2 hour. Remove foil and bake until top is lightly browned, about 15 minutes more

~Jessica McMenamin