Thanksgiving Side Dishes

I love Thanksgiving dinner for many reasons: I love turkey; I love mashed potatoes; I love gravy; I love canned cranberry sauce. But the wonderful thing about even the most traditional Thanksgiving dinner menu is that everyone has their own unique list of "must-have" side dishes, from sweet potatoes with marshmallows to oyster stuffing to green bean casserole. Here are some recipes from my favorite celebrity chefs for a few of their favorite side dishes for Thanksgiving dinner.

Cornbread and Sausage Dressing

My family traditionally serves a bread-based stuffing with the turkey (we do bake it inside the bird, so it is truly stuffing rather than dressing), but cornbread stuffing is quite popular in my area, especially if it includes some sausage to spice it up. Here is chef Anne Burrell's recipe for cornbread and sausage dressing.

Olive oil
1 large onion, diced finely
3 ribs celery, diced finely
kosher salt
1 lb. spicy sausage, removed from casing and crumbled
3 cloves garlic, smashed and finely diced
3/4 cups coarsely chopped walnuts
10 fresh sage leaves, finely chopped
3 sprigs fresh rosemary, leaves removed and finely chopped
10 cups stale cornbread, cut into 1-inch cubes
2 cups dried cranberries (Craisins)
3-4 cups chicken stock

Coat a large saute pan with olive oil and saute the onions and celery over medium heat. Season with salt and cook until soft and aromatic. Add the sausage and cook until sausage begins to brown, then stir in garlic and saute for 1-2 additional minutes. Add walnuts, sage, and rosemary and saute for an additional minute, the remove from heat.

In a large bowl, mix together the cornbread, cranberries, and sausage mixture. Add 3 cups of chicken stock and knead together with your hands until the bread is moist and even wet. Add more stock if needed. Add more salt, if needed, and place dressing in a baking dish.

Bake at 350 for 30-35 minutes, until top is crusty and dressing is heated all the way through.

Green Bean Casserole

Remember that green bean casserole topped with French's fried onions from a can that your mom - or aunt, or grandmother - always had to make for Thanksgiving? Chef Alton Brown has taken that concept and made it amazing, by breading and toasting his own onions and using fresh green beans and mushrooms.

For the topping:
2 medium onions, skinned and sliced
1/4 cup flour
2 tablespoons panko
1 teaspoon kosher salt
non-stick cooking spray

For the beans:
kosher salt
fresh green beans, rinsed, trimmed , and halved
2 tablespoons unsalted butter
12 oz. fresh mushrooms, cut into 1/2" pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon ground nutmeg
2 tablespoons flour
1 cup chicken broth
1 cup half and half

For topping, combine the onions, flour, panko, and salt in a large mixing bowl and toss to coat. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake at 475 for 30 minutes, until golden brown. Toss the onions 2 to 3 times during cooking. Set aside until ready to use. Turn the oven down to 400.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a heavy, oven-safe (preferably cast iron) 12-inch skillet over medium-high heat. Add the mushrooms, 1 teaspoon salt, and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven at 400 and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Sweet Potato Gnocchi

Move over, mashed sweet potatoes topped with brown sugar and marshmallows. Make room for chef Giada de Laurentiis' heavenly preparation of sweet potato gnocchi, sweetened with maple cinnamon sage brown butter (can't you just smell it already?).

For the gnocchi:
2 lbs sweet potatoes
2/3 cup ricotta (whole milk)
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1-1/4 cups flour, plus extra for the work surface

For the brown butter:
1/2 cup unsalted butter
20 fresh sage leaves
1 teaspoon ground cinnamon
2 tablespoons real maple syrup
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Pierce the sweet potatoes with a fork. Bake at 425 until tender and fully cooked, 40-55 minutes (depending on size). Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Return to the large bowl. Add ricotta, salt, cinnamon, and pepper and blend until well mixed. Add the flour 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon and place on a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.

While the gnocchi are cooking melt the butter in a large saute pan over medium heat. Add the sage leaves and continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove from the heat. Carefully stir in the cinnamon, maple syrup, salt, and pepper (mixture will bubble up). When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer to a serving dish and serve immediately.

Mashed Potatoes with Roasted Garlic and Mascarpone

If you're brave enough to swap out the standard milk-butter-and-salt mashed potatoes for something with more of a kick, you can't go wrong with Bobby Flay's spiced-up version. These dreamy potatoes include roasted garlic for a kick and mascarpone cheese for creaminess.

3 lbs potatoes, peeled and cubed
kosher salt
1-1/2 cups whole milk
6 cloves roasted garlic (directions for roasting garlic here), pureed
1/2 stick unsalted butter
8 oz mascarpone cheese
freshly ground black pepper

Place potatoes in a large saucepan and add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a food mill or ricer set over a large bowl (or mash with a potato masher).

While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper. Keep warm over a double boiler until serving.

Cranberry Citrus Dressing

I could never have Thanksgiving dinner without including my beloved straight-from-the-can-with-the-little-ridges-still-on-it cranberry sauce. But I might consider also include chef Michael Chiarello's sweet-tart cranberry citrus dressing - the secret ingredient is Dijon mustard!

3 cups sugar
1-1/2 cups water
2 vanilla beans, split lengthwise
zest and juice of 1 orange
3 (12-oz) bags fresh or frozen cranberries
salt and pepper
3 tablespoons Dijon mustard

Dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. Can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.

Beautiful Brussels Sprouts

I'll go ahead and say it: I am not a fan of Brussels sprouts. But I AM a fan of Ree Drummond, who has never yet steered me wrong, so I am willing to give this recipe a try. And besides, just look at it! Who wouldn't want that gorgeous dish brightening up your holiday table? Beautiful Brussels sprouts, indeed.

1-1/2 pound Brussels sprouts, trimmed and halved
1 whole small butternut squash, peeled and cubed
1 whole large red onion, peeled and cut into wedges
Olive oil, for drizzling
salt and pepper to taste
1 teaspoon chili powder
1/3 cup pomegranate sauce/pomegranate molasses (or substitute balsamic glaze)
Pomegranate seeds (optional)

Place the vegetables on a rimmed baking sheet and drizzle with olive oil. Sprinkle with salt, pepper and chill powder and toss them together. Roast at 425 for 20 to 25 minutes, or until slightly browned. Remove from oven and arrange on a serving platter.

Drizzle on the pomegranate sauce or balsamic glaze, then sprinkle on pomegranate seeds, if desired. Serve immediately.

Shaved Vegetable Salad

Another colorful side dish, but one that's a bit more light and fresh, is chef Michael Symon's shaved vegetable salad. The saltier the feta, the better! Slice the vegetables on a mandolin for the most consistent results, or use a food processor.

1/2 cup sliced almonds
1 small celery root, peeled and thinly sliced crosswise
1 small golden beet, peeled and thinly sliced crosswise
1 small red onion, thinly sliced crosswise
2 medium carrots, peeled and thinly sliced crosswise
6 radishes, thinly sliced crosswise
1 garlic clove, minced
1/4 cup lemon juice
1/4 cup plus 2 tablespoons olive oil
2 tablespoons chopped dill
salt and freshly ground black pepper
6 oz. feta cheese, sliced

Spread the almonds on a pie plate at toast in a 350-degree oven until golden, about 7 minutes. Let cool.

In a large bowl, combine celery root, beet, onion, carrots, and radishes. In a small bowl, whisk together garlic, lemon juice, oil, and dill, and season with salt and pepper. Add the dressing and feta to the sliced vegetables and toss well. Transfer to a serving platter and garnish with almonds.

Note: The almonds, vegetables, and dressing can be made ahead and refrigerated separately overnight.

Butternut Squash with Spiced Pecans

Chef Marcus Samuelsson's recipe combines butternut squash and pecans with Ethiopian-inspired spices, all in a light orange dressing.

1 3-lb butternut squash, peeled, seeded, and cut into 1-1/2-inch pieces
1/4 cup + 1 teaspoon olive oil
1-1/2 teaspoons berbere (this is an Ethiopian spice mix found in specialty stores; or make your own according to this recipe)
kosher salt
freshly ground black pepper
1 teaspoon orange zest
1/4 cup orange juice
1/2 cup pecans
1/4 teaspoon sugar
1/4 cup dried cranberries (Craisins), chopped

On a baking sheet lined with parchment paper, toss together squash with 2 tablespoons olive oil and 1 teaspoon berbere; season with salt and pepper. Roast at 425 for 30 minutes, stirring occasionally, until golden and tender.

While squash is roasting, in a small bowl, whisk together 2 tablespoons olive oil with orange zest and juice. Season with salt and pepper.

In a skillet, heat 1 teaspoon olive oil. Add the pecans and toast over moderately low heat, stirring, until fragrant, about 3 minutes. Transfer to a small bowl and toss with sugar, 1/4 teaspoon salt, and remaining 1/2 teaspoon berbere.

Arrange the squash on a serving platter and drizzle the dressing on top. Scatter the cranberries and nuts over and serve warm. (May be made up to 4 hours ahead of time and served at room temperature.)

Gingered Green Beans

If you like green beans but want something different from the traditional Thanksgiving casserole, take a look at this fresh recipe from chef Scott Conant. Use asparagus beans or Chinese long beans for a special, elegant look.

2 lbs fresh asparagus beans, Chinese long beans, or long green beans, rinsed and trimmed
6 tablespoons olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon ground ginger
1 teaspoon crushed red pepper
kosher salt

Fill a large bowl with ice water. In a large pot of boiling salted water, cook the beans until tender but still crisp, about 4 minutes. Drain and transfer to the ice water to cool. Drain and pat dry.

Heat olive oil in a large skillet. Add the garlic and cook over moderately high heat for 30 seconds. Stir in the ginger and pepper, then add the beans. Season with salt and stir-fry until garlic is lightly browned and beans are tender, 2-3 minutes. Transfer to serving platter and serve immediately.

Honey Glazed Carrots

Glazed carrots (often called "Copper Pennies" in my house, just because it's more fun and the kids are more likely to eat them by that name) are a favorite dish year 'round, but they're especially good at Thanksgiving, as a contrast to the savory flavors of the turkey. Chef Martha Stewart's recipe adds a splash of red wine vinegar to cut the sweetness and add a little zing.

1 tablespoon vegetable oil
2 lbs carrots, cut into 1-inch lengths (and halved, if thick)
1 cup chicken broth (or water)
1/2 cup honey
2 tablespoons red wine vinegar
coarse salt and freshly ground pepper
2 tablespoons unsalted butter

Heat oil in a large skillet over medium-high heat. Add carrots and cook, stirring once, until beginning to brown, 2 minutes. Add broth, honey, and vinegar, and season with salt and pepper. Bring to a boil then reduce heat and simmer, covered, until tender but still crisp, 10 minutes. Remove cover and cook over medium-high heat until very little liquid remains and is syrupy. Remove from heat. Add butter and swirl until melted. Season with salt and pepper.