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.
University of Pittsburgh and Chartwells Higher Ed master-minded the multi-million-dollar transformation to reflect the city’s diversity of cuisines and cultures.
Vegan chef from Milwaukee medical center wins first place in the competition, put on by Physicians Committee for Responsible Medicine and Institute of Culinary Education.
