A turkey or roast may be the centerpiece of a holiday meal, but many diners most look forward to the sides. While tried-and-true recipes are always a hit, why not try something new this season? Get started by adding one or more of these dishes to the holiday collection.
Stuffing is always a crowd favorite at Thanksgiving, but there’s no reason to limit it to the turkey. At Mustards Grill in the Napa Valley, chef Cindy Pawlcyn makes a big batch that cooks outside the bird and can accompany other entrees. House-baked cornbread gives the traditional bread stuffing a slightly lighter texture, while currants and walnuts add pizzazz.
Maple-Caramelized Brussels Sprouts with Whole-Grain Mustard
Chef Koetke, dean at Sun Valley Culinary Institute, points out that Brussels sprouts are at their sweetest in late fall, making them the ideal vegetable to serve as a holiday side dish. He finds that the combination of different flavors in this recipe provide a perfect balance of savory, spicy, salty, smoky and sweet.
At The Easy Vegan, chef Alexi Mandolini's pop-up in Denver, she offers unique plant-based dishes that take vegan cooking up several notches. This simple recipe is short on steps but big on flavor. The carrots can be served as a side or small plate.
Looking for a comforting side dish like grandma might have made? Chef Jesse Houston offers up a creamy, cheesy version of scalloped potatoes, but gives the recipe a modern twist by using smoked cheddar and a topping of crisp cornflakes for contrasting texture.
Photograph courtesy of MorningStar Farms Incogmeato
Biscuits with Gravy
Biscuits and cream gravy are a Southern staple and make a festive addition to a holiday brunch. Chef Mason Hereford of Turkey and the Wolf in New Orleans created an on-trend version of the gravy, substituting plant-based ground meat for the typical ground pork or sausage. Fresh herbs, lots of garlic and onions, miso and Louisiana hot sauce pump up the flavor.
