WORDS Anna Lowder
Turkey is fine and all, but let’s be honest here: you like Thanksgiving for the sides. I said it. That bird is average at best, but those mounds of mashed potatoes, piles of skillet corn, bowls of sautéed greens… well, those are worth writing about. Some would say even worth traveling across country for every November.
To honor the proud tradition of the Thanksgiving side dish, we’ve elevated its standing to The Crucial Component of the holiday meal. The comforting starches, fresh vegetables, and sweet casseroles are what make memories for most of us. Thanksgiving sides are what keep us, literally, coming back for more each year.
MADE reached out to our favorite local chefs to find out their beloved dishes. Chefs Wesley, Leo and David - they each jumped at the opportunity to share some old family recipes or restaurant best-sellers. All feature seasonal and local - the best way to savor this festive fall holiday.
I’ve also added a MADE Reader Favorite. We reached out to our readers via Facebook & Instagram for their favorite holiday sides. The favorite is featured here, updated with a contemporary Southern slant.
MADE Reader Favorite: New South Waldorf Salad
This 1890’s classic holiday staple was born in New York’s Waldorf Hotel, created by Oscar Tschirky, the famed maitre d’hotel. Traditionally composed with apples, celery and walnuts, I’ve updated the century-old recipe with this New South version.
Livened up with southern apples and radishes, this seasonal rendition also throws local pecans and blue cheese into the mix. The result is a bright side dish that wakes up the palate, perfectly complimenting your turkey and cranberry sauce. Throw chopped turkey in for a delicious leftover.
Ingredients:
1/2 cup pecan halves
3/4 cup greek yogurt
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh chives
1 T lemon zest, finely grated
sea salt & freshly ground black pepper
2 large crisp red apples
1 cup red grapes, halved
2 stalks celery (with leaves), sliced into 1/4” thick pieces (leaves chopped)
1/2 lemon, juiced
1 bunch fingerling radishes, sliced into 1/4” thick pieces
1 cup blue cheese, 1/2” pieces (sweet grass dairy asher blue or similar)
Method:
1. Preheat the oven to 350 degree F. Place pecans on a baking sheet and toast 8-10 minutes. Cool and break into small pieces.
2. Whisk yogurt, herbs, lemon zest in a large bowl and season to taste.
3. Halve, core, and cut the apples into 1/2-inch chunks, leaving the skin intact. Add apples, grapes, celery, radishes, and lemon juice to dressing bowl and toss. Cover and refrigerate if not serving immediately.
4. When ready to serve, stir pecans and small blue cheese chunks into the salad. Season with salt and pepper to taste.
Oyster Rockefeller Stuffing: True Montgomery
Chef Wesley shares his version of Thanksgiving stuffing. Drawing on his seasoned knowledge of Gulf seafood (Wesley is one of the prominent chefs featured in the national Gulf Seafood campaign), he creates a classic oyster stuffing in place of the more conventional Southern cornbread dressing. The oysters had a briny, unexpected flavor that matches well with the mildness of turkey.
Ingredients:
1 pint shucked oysters
4 T pistachios chopped
1 T Tarragon chopped
1/6 cup parsley chopped
1 pound bread (or 10 cups packed & cubed bread)
2 cups sautéed spinach
1 cups raw onion
1 cup celery chopped
8 cloves garlic chopped
½ t nutmeg
4 T butter
2 large eggs
½ cup chicken broth
½ cup oyster juice (from pint)
½ cup Parmesan
¼ cup white wine
1 T salt
½ T black pepper
Method:
1. Toast cubed bread in oven 15 minutes at 350˚ til golden brown
2. Place butter in medium hot pan. Add onions, celery, garlic and sauté for 4 minutes
3. Deglaze pan with oyster juice, chicken stock & white wine. Add oysters and cook 2 minutes
4. In a bowl, combine this sautéed mixture with parsley, tarragon, bread, beaten egg, Parmesan, nutmeg, salt & ground black pepper
5. Transfer to casserole dish and bake 40 minutes at 350 until golden brown, or stuff into turkey and bake for a traditional stuffing.
Gambas al Ajillo with Fall Squash & Sweet Potato Risotto: Central
Chef Leo brings his Panamanian heritage to the table, combining traditional Thanksgiving fare with new bold flavors. Saffron, garlic, Spanish paprika and lemon wake up root vegetables, while risotto and Catalan-style shrimp offer a bold replacement for rice and gravy.
Risotto ingredients:
½ t saffron threads
fresh thyme
fresh parsley
fresh rosemary
½ onion chopped
1 clove garlic minced
2 T butter
1 cup EVOO
1 cup cubed acorn squash
1 cup cubed sweet potato
2 cups of butternut squash puree
2 cups Arborio rice
½ cup white wine
1 qt chicken or vegetable stock
¼ cup Parmigiano Reggiano
Method:
1. Peel and dice acorn squash and sweet potatoes to ¼” pieces. Set aside.
2. In a medium sauce pot, bring 4 quarts of salted water to a boil and drop squash and sweet potatoes in for 4 minutes. Remove from water and place in an ice water bath until thoroughly cooled. Reserve.
3. Place wine and saffron in a small pot over low heat and begin to “bloom” saffron.
4. Melt butter and 2 ounces EVOO in a saucepan over medium heat. Add diced onions and garlic. Cook until translucent and add rice. Continue cooking and stirring until the rice begins to brown.
5. Pour saffron-infused wine over rice, stir and cook until evaporated. Add enough chicken stock to cover rice, stir and cook until liquid is reduced. Repeat this process 2 more times and add diced acorn squash, sweet potato and butternut squash puree.
6. Hit the risotto one more time with chicken stock, reduce completely. Season with sea salt and pepper to taste and fold in fresh minced herbs. Sprinkle liberally with Parmigiano Reggiano.
Shrimp ingredients:
1 lb fresh Gulf shrimp
4 large cloves of garlic, shaved
1 shallot shaved
1 t sweet Spanish paprika
1 t red pepper flakes
3 oz bourbon (traditional recipe calls for cognac)
4 oz EVOO
3 t fresh parsley chopped
1 lemon for juice
Method:
In a sautee pan, bring olive oil to temp over medium heat. Add garlic, shallots, paprika, red pepper flakes. Sautee for 1 minute, then add shrimp. Sautee shrimp until firm, pour cognac and lemon juice over shrimp and sautee for 2 to 3 minutes. Reserve for plating over risotto.
Sweet Potato Goat Cheese Dip: Acre
Since we’re breaking all the rules, here’s another curve ball. Why not invite a spread or “dip” to your holiday table? Chef David Bancroft shares his sweet and tangy recipe - an ideal replacement for tired sweet potato casserole, if you dare. Brightened with local goat cheese and bacon, this pairs with bowls of green beans or biscuits. Not brave enough? Serve as an hors d’ouevres with sparkling wine as family arrives.
Ingredients:
1 large baked & peeled sweet potato
¼ cup honey
3 T sugar
2 t kosher salt
1 t ground ginger
1 t fresh black pepper
½ t cinnamon
6oz cream cheese- room temp
6oz Belle Chevre goat cheese
1 cup crispy chopped bacon
1 cup chopped toasted pecans
½ cup minced green onions
Method:
1. Bake the sweet potato wrapped in aluminum foil until completely tender. Remove the potato from the foil then peel and discard the skin.
2. While the potato is still warm, place in a mixing bowl and add the honey, sugar and spices. Mix ingredients into the potato using a large fork until completely smooth.
3. Add the softened cream cheese and goat cheese to the potato mix and fold together - careful not to over mix. 4. Place the dip into a serving bowl and top with bacon, pecans and green onions. Allow the dip to cool before serving. Serve with favorite crackers.