6 Chefs' Thanksgiving Side Dish Recipes

Turkey usually gets star billing on Thanksgiving, but the sides shouldn't be relegated to a supporting role. We asked 6 talented chefs who cook American-focused food to share side dish recipes that will steal the spotlight on Turkey Day.

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Pan Roasted Brussels Sprouts with Garlic Anchovy Butter

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Northern Spy Food Co. chef Nathan Foot shops the local New York farmers markets to buy his produce. Don't let the addition of anchovy scare you, it just adds a hint of saltiness. Here is the recipe for Pan Roasted Brussels Sprouts with Garlic Anchovy Butter. Download the Find. Eat. Drink. Side Dish Recipe Guide.

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Northern Spy Food Co. chef Nathan Foot shops the local New York farmers markets to buy his produce. Don't let the addition of anchovy scare you, it just adds a hint of saltiness.

Here is the recipe for Pan Roasted Brussels Sprouts with Garlic Anchovy Butter.

Download the Find. Eat. Drink. Side Dish Recipe Guide.

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marijam said on 12 Friday 2010 am30 7:38 am: I saved off the Sausage and Herb stuffing recipe. It sounds terrific and I'm going to use the recipe for Thanksgiving. When I went to get that recipe there was also one for Roasted Brussels Sprouts with Bacon that sounded good so I saved that one off as well. I'm not sure that I'll use it for Thanksgiving, but I'm sure I'll try it eventually. I love to cook and try new recipes.

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Comments

[Figtree999]

01:06 PM on 11/17/2010

Yes to the brussel sprouts! I'm also going to make sauteed kale with garlic as a side.

[SalesmanForLife]

11:57 AM on 11/17/2010

Thanksgiving Dinner at our house is not complete unless our Waldorf Salad is on the table. We love the apple, walnuts, grapes, raisins and celery flavors which represent fall so incredibly. We add nutmeg and cinnamon and a slight amount of mayonaise. It is a great dish and crunchy good. We also do brussel sprouts either roasted whole or chopped and sauteed.

[sherri4real]

02:42 PM on 11/16/2010

I am a brussel sprout gagger too, but just had them sliced among other sauteed vegetables and liked - prepared similar to the recipe above which I'm gonna try 'cause you just can't beat the sprouts for nutrish. I've been looking for Thanksgiving side dishes to break the beige on my plate and keep us from slipping into food comas. Always looking for ideas...so share if your care. http://www.crunchtimefood.com/2010/11/thanksgiving-of-a-different-color/

[BlueKansas]

10:12 PM on 11/13/2010

Please, for the love of all things edible, do not make me eat one more spoonful of that gagworthy canned-green-bean-onion-ring casserole. I'd rather eat the stomach contents of a fresh kill.

[MagicalPossibilities]

12:58 PM on 11/14/2010

Canned green beans are gross! Canned cranberry sauce (or jelly or whatever that frankenfood is called) follows closely behind.
Green beans should be fresh (TJ's frozen french green beans are the next best thing - especially if you can't get good quality fresh beans in season) and lightly sauteed or roasted with a little garlic and butter, and maybe some slivered almonds, mmmm!)

[Mij13]

02:47 PM on 11/14/2010

You said it! Fresh, or frozen, if absolutely necessary, but never canned green beans.

[BlueKansas]

10:07 PM on 11/13/2010

I've been making a sausage and herb stuffing for years and it is always the talk of the table. I use Italian sausage, and I change it up every time I make it. Sometimes I throw in some toasted chopped hazelnuts, sometimes a bit of apple, and I always use a generous handful of chopped fresh parsley -- and chopped water chestnuts for a lovely texture change. Seriously folks, you have to try the sausage stuffing! And ditch those awful sage-encrusted bread cubes! No sage in my stuffing!

[owiseone]

04:45 PM on 11/15/2010

Sounds like a stuffing I had years ago, made with cornbread, Italian sausage, and sun dried tomatoes which were wonderful in it...lots of seasoning, broth, and perfect with turkey...(though no nuts, apple or water chestnuts)....

[Lauren Kottwitz]

07:04 PM on 11/13/2010

I admire those who can stomach brussel sprouts. When I was a kid, I gagged when I ate them. I tried years later (with butter and garlic and other things) and gagged again. I tried in high school (with meat... MEAT!) and gagged. I have tried as an adult and gosh darn it all, I just cannot eat them. Maybe it's (literally) the only food allergy that I have, or maybe it's a result of some kind of trauma I sustained at the hands of small, green cabbage-like veggies... or maybe they're just yucky. I don't know. I keep trying because I keep thinking eventually I'll be able to do it - like I did with onion, spicy food, curry and eggplant (all of which I hated as a kid but now cannot get enough of, except eggplant, which has a little bit of an unpleasant texture when not handled properly).

[BlueKansas]

10:09 PM on 11/13/2010

Aw, don't sweat it. I think you're lucky to have a food that does that to you. I'll eat anything. ANYTHING. My brother reacts the way you do to raw tomatoes.

[Pennsanic]

09:23 PM on 11/14/2010

I got a chuckle out of that. I am the same about brussel sprouts. Then again, at Nobu in LV, I tried their fried brussel sprouts at the recommendation of our waiter, and they were extremely tasty. Not bitter and slippery and gross. I even had seconds.

[Marilyn5401]

08:17 PM on 11/12/2010

Hi,

Here's the Spinach Spoon Bread recipe that some of you have requested -

2 boxes frozen chopped spinach- thaw, drain, and thoroughly squeeze them out
2 boxes BirdsEye onions in cream sauce (sometimes hard to find and then I have to make my own)
1/2 - 1 stick melted butter (a whole stick is yummy, but you can get by with 1/2 a stick)
2 boxes corn muffin mix (NOT CORNBREAD, USE CORN MUFFIN)
8 oz sour cream
1/2 tsp salt
1/4 tsp pepper
Cheddar cheese to top

Combine all ingredients except cheese into baking dish. Bake 350@ for 30 minutes and check for doneness with toothpick or knife. You want it to come out clean but you don't want it too dry. When done, sprinkle cheddar cheese on top and bake a few minutes more until cheese is melted. Serve warm.

This recipe serves 4-6. I usually have to triple it for a large gathering. What a lot of people like are the whole pearl onions. And the corn muffin mix adds a nice sweetness to the dish.

Enjoy!

[kapalabhati]

06:12 PM on 11/12/2010

Oh, the much maligned Brussels Sprouts. I love love love them.

[northbronx]

09:42 AM on 11/12/2010

Cranberry sauce! I have a recipe that calls for stick cinnamon, orange peel and red wine (and of course sugar). The wine really deepens the cranberry flavor. Brussels sprouts pan-braised with bacon and balsamic, then sprinkled with parmesan and pine nuts, are also excellent. And I use the Cook's Country recipe for garlic mashed potatoes... mmmmmm... creamy, garlicky perfection.

[kevinbr38]

08:32 AM on 11/12/2010

Sorry, but Brussels Sprouts with anchovies? I don't think so.

[Finnegans Wake]

01:15 PM on 11/12/2010

That struck me as odd, too. You can't go wrong with roasted sprouts with a little butter, salt and pepper. If you do require something to jazz them up, try a few crumbles of blue cheese and either pine nuts or walnuts, and a drizzle of olive oil.

[kapalabhati]

06:14 PM on 11/12/2010

I thought so, too, but who knows. Now blue cheese? Fuggedabout it. They'll throw me out of the foodie snootie club, but I just can't do it.

[traceymarie]

10:20 PM on 11/12/2010

i too hate blue cheese. i already prepare my B.sprouts but I use more anchovies.

[marijam]

07:38 AM on 11/12/2010

I saved off the Sausage and Herb stuffing recipe. It sounds terrific and I'm going to use the recipe for Thanksgiving.

When I went to get that recipe there was also one for Roasted Brussels Sprouts with Bacon that sounded good so I saved that one off as well. I'm not sure that I'll use it for Thanksgiving, but I'm sure I'll try it eventually. I love to cook and try new recipes.

[traceymarie]

10:21 PM on 11/12/2010

Use more sausage...this is a variation of an old Italian recipe. add mushrooms and more garlic

[ohsaydidyousee]

03:24 AM on 11/12/2010

wood oven roasted Brussels Sprouts with crispy seared pancetta and olive oil. Yummy!!!

[kapalabhati]

06:14 PM on 11/12/2010

OOOh, like the pancetta.

[traceymarie]

10:21 PM on 11/12/2010

That is delicious.

[aznurse]

12:34 AM on 11/12/2010

Collard Greens. Mmmmmm!

[Steamboater]

12:24 AM on 11/12/2010

Well, at least beets are off this list. The only veggie that makes me sick to my stomach are beets.

[deweydecimal]

03:50 PM on 11/12/2010

You just haven't had them cooked well.

[kapalabhati]

06:16 PM on 11/12/2010

Agreed. Roasted beets with rosemary and olive oil are amazing. I'm the root vegetable cook in the family (like the Moroccan touch) and I cook the beets separately, though, because they end up staining everything else. Pink parsnips!

[traceymarie]

10:22 PM on 11/12/2010

My husband thinks they taste like dirt. he eats everything but calves liver and beets.

[termgirl]

11:54 PM on 11/11/2010

Regardless of who hosts Thanksgiving in my family, we all bring side dishes.
I brought homemade creamed corn last year and I brought the casserole dish home empty, so they must have liked it.