Two chefs go dish-to-dish in a Thanksgiving challenge ← Related Article Visit The Boston Globe Share on Twitter Share on Facebook Comment on this Scroll to top of page Carolyn Johnson of 80 Thoreau and Chris Parsons of Steel & Rye participated in a Thanksgiving cooking challenge to use turkey, cranberries, butternut squash, challah, green beans, sweet potatoes, and pomegranate (our wild card). Wendy Maeda/Globe Staff The first rule was to make four dishes in three hours, adding anything else they wanted. Steel & Rye was the host restaurant, which put Johnson at a notable disadvantage. Wendy Maeda/Globe Staff Johnson roasted turkey breast with a garlicky herb butter, then braised the whole legs in a rich, mustardy wine sauce. Wendy Maeda/Globe Staff Parsons slow-roasted the breasts, then dropped them into a deep-fat fryer to crisp the skin before serving with a super-concentrated cider glaze. Wendy Maeda/Globe Staff Parsons braised the legs in red wine as an upscale hash with tiny Brussels sprouts and chunks of roasted butternut, topped with a sunny-side-up egg. Roasted Brussel sprouts and green beans topped with pepitas by Johnson. Wendy Maeda/Globe Staff For sweet potato soup, Parsons cooked the orange flesh in milk, pureed it, and garnished bowls with sweetened cranberries and toasted homemade Fluff. Johnson made her sweet potato soup with a habanero chile, coriander, and ginger, garnished it with hazelnut brown butter mixed with pomegranate molasses and pomegranate seeds. Wendy Maeda/Globe Staff The dish that piqued everyone’s curiosity was Johnson’s butternut squash bread pudding. The pudding was custardy like a dessert, but the flavors belonged squarely among the main dishes. Wendy Maeda/Globe Staff Parsons whipped heavy cream with mascarpone and pomegranate syrup, and served a pomegranate fool garnished with pomegranate seeds and homemade graham crackers. Wendy Maeda/Globe Staff The feast ranged from Chris Parsons’s fried turkey breast with cider glaze (top left) to Carolyn Johnson’s butternut squash bread pudding (bottom left).