Chefs’ Recipes, Side Dishes, Thanksgiving Recipes, Long Cooked Green Beans, Chef Suzanne Tracht, Roasted Onions With Almond Pesto, Kabocha Squash With Sage & Leeks, Chestnut & Mushroom Stuffing, Chef Andrew Little, Corn Bread Stuffing, Chef Sam Beall, Pecan Yams, Chef Josiah Citrin, What to cook for Thanksgiving, What The Chefs Are Cooking For Thanksgiving, Fall Season Dishes
Beans | Long Cooked Green Beans from Chef Suzanne Tracht
Onions | Roasted Onions With Almond Pesto from Chef Suzanne Tracht
Squash | Kabocha Squash With Sage & Leeks from Chef Suzanne Tracht
Stuffing | Chestnut & Mushroom Stuffing from Chef Andrew Little
Stuffing | Corn Bread Stuffing from Chef Sam Beall
Yams | Pecan Yams from Chef Josiah Citrin
What
Chefs’ recipes for Thanksgiving side dishes, including stuffing, beans, onions, squash and yams.
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Stuffing | Chestnut & Mushroom Stuffing
Recipe courtesy of chef Andrew Little, Sheppard Mansion
Ingredients
- 2 loaves, Pennsylvania Dutch potato bread, cubed
- 4 tablespoons lard, melted
- 2 onions, chopped
- 3 ribs of celery, chopped
- 1 tablespoon minced garlic
- 3 tablespoons minced fresh sage leaves
- 3 tablespoons minced fresh thyme leaves
- ½ tablespoon minced fresh rosemary leaves
- 1 stick unsalted butter
- 1 pound chestnuts, peeled and chopped
- 1 cup dried cranberries
- 1 pound mushrooms, sautéed and cooled
- zest of 2 oranges
- salt and pepper
- 2 cups chicken stock or mushroom stock if available
Directions
1) Toss the bread pieces with the melted lard and salt and pepper until evenly coated, then place them on a cookie sheet and bake them in a 350 degree F oven, stirring occasionally, until they are golden and crispy, about 15 minutes.
2) Once out of the oven, allow them to cool enough that you can work with them and place them in a large mixing bowl.
3) In a large pan, melt the butter.
4) Once melted, add the onions, celery, herbs, and garlic and cook until all the vegetables are translucent, about 7 minutes.
5) Once the vegetables are translucent, add the chestnuts, cranberries, and mushrooms.
6) Remove the pan from the heat and continue stirring the vegetable mixture.
7) Add the orange zest and season with salt and pepper.
8) Pour the vegetable mixture over the bread and mix to fully incorporate. 9) Pour the chicken stock over the bread mixture and incorporate.
10) Brush an oven safe casserole dish with butter and pour in the stuffing mixture.
11) Cover the casserole with aluminum foil and bake for 30 minutes at 350 degrees F.
Chefs’ Thanksgiving Side Dishes
November 15, 2011
Stuffing | Corn Bread Stuffing
Recipe courtesy of chef Sam Beall, The Blackberry Farm Cookbook
Ingredients
- 6 cups of diced corn bread
- 8 tablespoons (1 stick) unsalted butter
- 1 small onion, diced
- 1 green bell pepper, cored, seeded and diced
- 1 red pepper, cored, seeded and diced
- 3 stalks of celery, diced
- 8 to 10 ounces of turkey giblets, chopped
- 4 ounces smoked breakfast sausage (either lose or links, casings removed)
- 1½ cups fresh bread crumbs, toasted
- 4 large eggs
- 1½ tablespoons chopped fresh sage leaves
- 2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 to 2½ cups chicken stock or chicken broth
Directions
1) To make the stuffing, spread the corn bread on a rimmed baking sheet and let it dry either by leaving it on the counter overnight or by placing it in a 300 degree F oven for 10 to 15 minutes, until just crisped but not browned.
2) Set aside.
3) In a large skillet, melt 4 tablespoons of the butter over medium heat. Stir in the onions, green pepper, red pepper, and celery and cook, stirring frequently, for about 6 minutes, until the vegetables are soft but not browned.
4) Transfer the onion mixture to a large bowl and set aside.
5) Melt the remaining 4 tablespoons butter in the same skillet, add the giblets, and cook, stirring often, for 8 to 10 minutes, until they are cooked through; scrape into the bowl with the onion mixture.
Beans | Long Cooked Green Beans
Recipe courtesy of chef Suzanne Tracht, Jar Restaurant, Los Angeles, CA
Yield
Serves 6
Ingredients
- 4 lbs green beans (preferably blue lake)
- 1 medium brown onion, julienned
- 1 cup extra virgin olive oil
- 4 garlic cloves, smashed
- 1 dried red chili pepper
- ½ cup balsamic vinegar
- 1 bay leaf
- 1 tablespoon kosher salt
- 2 teaspoon coarse black pepper
- 1 x 2 inch piece of bacon
- Chicken stock
Directions
1) In large pot with boiling salted water, blanch the green beans. Remove from the pot and strain.
2) In a separate large pot, heat ½ cup olive oil until very hot but not smoking. Add the onion, garlic, bacon, bay leaf and chili pepper. Cook just until soft. Add the green beans, salt, pepper and enough chicken stock to cover. Add the vinegar and the remaining olive oil. Bring to a simmer, cover with a lid and let cook for 30 minutes.
3) Remove from the flame, strain any excess liquid and serve immediately.
Onions | Roasted Onions With Almond Pesto
Recipe courtesy of chef Suzanne Tracht, Jar Restaurant, Los Angeles, CA
Yield
Serves 6 to 8
Ingredients
- 16 small brown onions, about 1½ to 2 inches in diameter
- ¼ cup whole almonds, with skins
- ½ cup + 1 tablespoon olive oil
- 1 garlic clove, large
- ¼ teaspoon lemon zest, finely chopped
- ¼ cup fresh Italian parsley, finely chopped
- ¾ cup fresh basil leaves, finely chopped
- ¼ cup fresh grated Parmesan cheese
- ¼ cup fresh breadcrumbs
- salt and pepper
Directions
1) Place the onions in a large bowl. Add the 1 tablespoon olive oil, a pinch of salt and pepper and toss until coated. Place on a sheet pan and cook in a preheated 350 degree F oven and roast for 30 minutes or until semi-soft.
2) Bring a small bowl of water to a boil and add the almonds. Cook for 1 minute then immediately remove with a slotted spoon. Peel the skins with a kitchen towel. Place the almonds on a cookie sheet or sheet pan and roast for 7 to 8 minutes in a 350 degree F oven or until golden brown. Remove and cool completely. Place the almonds in a clean coffee grinder or food processor and grind until fine.
3) Using a mortar and pestle, mash the garlic with a pinch of salt and pepper. Add the lemon zest, parsley and basil and continue to grind by hand until mixture is well blended. Add the rest of the olive oil, Parmesan cheese and the ground almonds.
4) Heat 1 tablespoon of the olive oil in a small sauté pan and add the bread crumbs, cooking over low heat until lightly browned, about 8 minutes.
5) Slice the cooked onions in half and place 1 to 1½ teaspoon of the almond pesto on each piece, according to taste. Sprinkle each onion with the toasted breadcrumbs. Serve as garnish at room temperature.
Note
- a food processor may be used instead of the mortar and pestle. This also eliminates the need to finely chop the ingredients.
- 2 onions per serving.
- pesto can also be used for roasted tomatoes, pasta and pizza dishes.
Squash | Kabocha Squash With Sage & Leeks
Recipe courtesy of chef Suzanne Tracht, Jar Restaurant, Los Angeles, CA
Yield
Serves 6 to 8
Ingredients
- 1 large or 1½ medium kabocha squash
- olive oil
- kosher salt
- ½ lbs butter, unsalted
- 1½ or 2 leeks, washed, with bulb and greens removed
- 1 tablespoon kosher salt
- ½ teaspoon black pepper
- 4 tablespoon fresh sage leaves
Directions
1) Rub the squash generously with olive oil and season well with kosher salt. Pierce three holes in the top of the squash with a sharp object to allow the steam to vent when cooking. Place on a sheet pan and roast in a preheated 350 degrees F oven for about 1 hour, or until thoroughly soft and easily pierced with a fork. Remove from oven.
2) When cool enough to handle, cut open the squash, carefully remove the seeds and discard. Using a large, flat spoon, scoop out all of the flesh and place in a bowl or container, discarding the remaining skin.
3) Cut the leeks lengthwise and julienne into straw-like strips, about 2 inches in length and set aside. This may be prepared in advance and kept in ice water.
4) Heat the butter in a large heavy saucepan and cook over medium heat until the color reaches brown butter stage. Add the fresh sage leaves and continue cooking until the sage becomes slightly crisped. Add the julienne of leeks and continue stirring until cooked, about 2 minutes. Add the salt and pepper and stir to blend.
5) Add the cooked squash and continue to stir over heat to mash the squash and to blend all of the ingredients. Some large pieces of squash may remain, or they can be mashed with a back of a spoon if a smoother consistency is desired.
6) Spoon the squash into a large serving bowl and serve.
Note
- Can be made a day in advance and stored in the refrigerator.
Yams | Pecan Praline Crusted Yams
Recipe courtesy of chef Josiah Citrin, Mélisse Restaurant, Santa Monica, CA
Ingredients
Yams
- 5 lbs yams, peeled and cut into large dice
- 8 tablespoons butter
- 2 eggs
- ½ cup milk
- ½ cup brown sugar
Pecan Crust
- 2 cups brown sugar
- 2 cups cream
- 4 cups pecans, toasted and rough chopped
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 8 tablespoon butter, melted
- 4 tsp vanilla extract
Directions
Yams
1) Cook yams in salted boiling water until soft.
2) Remove from heat and strain completely.
3) Place in a mixing bowl, add the butter and beat with a whisk until smooth.
4) Add the eggs and whisk again to incorporate.
5) Scald the milk in a saucepan and add to the yams.
6) Add the sugar and mix well.
7) Place in a baking dish.
Pecan Praline Crust
1) Melt 2 tablespoons of the butter and place in heavy saucepan.
2) Add the cream, sugar, pecans, and spices and whisk until well combined.
3) Bring to boil, reduce to simmer and cook for five minutes mixing often.
4) Remove from heat and add vanilla extract.
To Finish
1) Pour pecan praline over yam mixture and bake in pre-heated 375 degree F oven for 20 minutes.
2) Use a cake tester to check for doneness.
3) Serve hot.
