5 delicious side dish recipes to serve at Thanksgiving dinner
A side dish is more than just a mere accompaniment. It can also be a meal’s main event.
We asked a few Vancouver restaurant and culinary teams to cook up a few side dishes for Thanksgiving that, if made in a big enough portion, could easily sub in for a main dish.
From Brussels sprouts to Mac and cheese, here’s what they came up with:
Baked Butternut Squash Mac & Cheese
Recipe by:
Railtown Catering
3 cups (750 mL) dry macaroni noodles
1 cup (250 mL) diced butternut squash
2 cups (500 mL) butternut squash trimmings
1 cup (250 mL) heavy cream
4 cups (1 L) white cheddar mornay (recipe below)
1 cup (250 mL) brown butter panko crumb (recipe below)
Cook the macaroni noodles in a large pot of salted boiling water until al dente (8-10 minutes). Drain the pasta, toss with a few drops of olive oil and set aside.
While the pasta is cooking, peel the butternut squash and split it in half widthwise, separating the upper “neck” portion and the lower “bulb.” Then split the lower portion in half, scoop out the seeds and rough chop. Dice the upper portion nicely.
Blanch the diced squash in salted boiling water until tender. Strain and set aside.
Cover the chopped squash trimmings with the heavy cream and add a pinch of salt. Simmer over medium heat until it becomes soft, then blend until smooth using a countertop blender.
Preheat the oven to 375°F. In a large bowl or pot, mix together the cooked macaroni with the mornay sauce until the noodles are evenly coated. Transfer them to a casserole dish, arrange the diced squash overtop, sprinkle with brown butter panko and bake for 15-20 minutes until hot, bubbly and golden.
White Cheddar Mornay
4 cups (1 L) whole milk
1 peeled white onion studded with 5 cloves
2 bay leaves
4 sprigs of thyme
½ cup (125 mL) butter
½ cup (125 mL) all-purpose flour
½ cup (125 mL) grated gruyere cheese
½ cup (125 mL) grated white cheddar cheese
¼ cup (60 mL) grated Parmesan cheese
Pinch grated nutmeg
Pinch cayenne
Salt, to taste
Bring the milk, onion, bay leaves and thyme to a simmer and cook gently for 3-4 minutes. Remove from the heat and allow to infuse for another 20 minutes.
In a clean pot, cook the butter and flour until the nuttiness is apparent but without colour.
Carefully strain the warm infused milk into the butter and flour mixture, return to medium heat and whisk until smooth and shiny (4-5 minutes). Remove from the heat and stir in the gruyere, white cheddar and Parmesan. Continue to whisk for a few more minutes until the cheese is well combined.
Season to taste with nutmeg, cayenne and salt.
Brown Butter Panko Crumb
1 cup (250 mL) panko
1/3 cup (75 mL) butter
10 fresh sage leaves, chopped
Pinch chili flakes
Salt, to taste
Cook the butter over medium heat until slightly brown and nutty. Quickly but transfer the butter to a glass jar or mixing bowl to stop the cooking.
Mix the panko, chili flake, melted brown butter, sage and salt in a bowl with your hands until there are no lumps. Bake on a parchment lined baking sheet at 325°F, low fan until golden brown. Let cool.
Serves 4.
Guanciale Brussels Sprouts
Recipe by:
Claudio’s Ristorante
4 cups Brussels sprouts (230 g), trimmed and halved
1½ cups guanciale (750 mL), diced small
¼ cup (60 mL) toasted breadcrumbs
Small handful of microgreens (optional, for garnish)
Heat oil for frying (or use an air fryer for a lighter option). Fry the halved Brussels sprouts until golden and crispy. Set aside on paper towel.
Place diced guanciale in a cold pan with a splash of water. Cook over medium heat, stirring often, until golden brown and crispy. Strain and reserve the rendered fat (you’ll need about 1¾ cups for the dressing). Keep the crispy guanciale pieces for mixing in later.
Guanciale dressing
1¾ cups (430 mL) guanciale fat (rendered from cooking the guanciale)
½ cup (125 mL) canola oil
2/3 cup (160 mL) apple cider vinegar
3 tbsp. (45 mL) white wine vinegar
¾ cup (180 mL) honey
2 garlic cloves, minced
2 tbsp. (30 mL) finely diced shallot
3 tbsp. (45 mL) grainy mustard
Salt and pepper, to taste
In a blender, combine guanciale fat, canola oil, apple cider vinegar, white wine vinegar, honey, garlic, shallot, and grainy mustard. Blend until smooth and emulsified (about 1-2 minutes). Season with salt and pepper to taste.
In a large mixing bowl, toss crispy Brussels sprouts with some of the guanciale dressing and the crispy guanciale bits until well coated.
Spoon into a serving bowl, then garnish with toasted breadcrumbs and microgreens. Serve warm.
Serves 3-4.
Classic Gratin Dauphinois
Recipe by:
Honey Salt
2 lbs. (900 g) potatoes (Yukon Gold or Russet), peeled and thinly sliced
2 cups (500 mL) heavy cream
1 cup (250 mL) whole milk
2 cloves garlic, halved
1 tsp. (5 mL) salt
½ tsp. (2.5 mL) ground black pepper
A pinch of ground nutmeg (optional)
2 tbsp. butter, for greasing
½ cup (125 mL) grated Gruyère cheese (optional, more traditional without cheese)
Preheat the oven to 350F. Rub the inside of a baking dish (9×13 inch or similar) with the cut garlic cloves, then grease it with butter.
In a saucepan, combine cream, milk, salt, pepper and nutmeg. Gently heat until warm (do not boil).
Arrange the sliced potatoes in overlapping layers in the baking dish. Pour the warm cream mixture over the potatoes. Press down gently to submerge the layers. Sprinkle the top with grated cheddar cheese.
Bake uncovered for about 1 hour and 15 minutes, or until the top is golden and the potatoes are tender when pierced with a knife. Let the gratin sit for 10 minutes before serving, allowing it to set.
Chef’s tip:
Slice potatoes evenly for even cooking — a mandoline works best. For a more traditional French version, skip the cheese entirely. Can be made ahead and gently reheated.
Serves 6.
Coquilles St. Jacques
Recipe by:
Pacific Institute of Culinary Arts
1½ lbs. (700 g) sea scallops, halved if large
2 tbsp. (30 mL) unsalted butter
1 tbsp. (15 mL) olive oil
2 shallots, finely minced
1 cup (250 mL) cremini mushrooms, finely diced
½ cup (125 mL) dry white wine (Chablis, Sauvignon Blanc, or similar)
½ cup (125 mL) heavy cream
½ cup (125 mL) fish stock (or clam juice)
1 tsp. (5 mL) fresh thyme leaves
2 tbsp. (30 mL) fresh parsley, chopped
Salt & white pepper, to taste
For the topping
½ cup (125 mL) breadcrumbs (panko or fresh)
¼ cup (60 mL) Parmesan cheese, finely grated
2 tbsp. (30 mL) unsalted butter, melted
Pinch of nutmeg
Pat scallops dry with paper towel and season lightly with salt.
In a large skillet, heat butter and olive oil over medium heat. Add shallots and mushrooms, cooking until softened and lightly golden (5-6 minutes).
Add white wine, simmer until reduced by half. Stir in fish stock and cream, simmer gently until slightly thickened (about 5 minutes). Add thyme, parsley, and season with salt and white pepper.
Slip scallops into the sauce and cook gently for 2-3 minutes (they should be just barely opaque). Remove from heat. Spoon mixture evenly into scallop shells or buttered ramekins.
Mix breadcrumbs, Parmesan, melted butter and nutmeg. Sprinkle evenly over each portion.
Place under a preheated broiler (or 450°F / 230°C oven) until golden brown and bubbling, about 3-5 minutes. Garnish with a little extra parsley and lemon wedges on the side.
Serves 6 as a starter, 4 as a main.
Green Pea Risotto with Poached Eggs
Recipe by:
Loam Bistro
1 tbsp. (15 mL) olive oil
1 clove garlic, minced
2 tbsp. (30 mL) finely chopped onion
¼ cup (60 mL) dry white wine
½ cup (125 mL) Arborio rice
½ tsp (2.5 mL) fresh thyme leaves
2 cups (500 mL) vegetable stock
Green Pea Purée
1 cup (250 mL) green peas (fresh always best)
1/3 cup (80 mL) vegetable stock
2 tbsp. (30 mL) chopped fresh parsley
Salt, to taste
White pepper, to taste
In a medium saucepan, heat 1 tbsp. olive oil over medium heat. Add minced garlic and chopped onion. Sauté for 2-3 minutes until softened.
Stir in Arborio rice and thyme; toast for 1-2 minutes until the grains are slightly translucent. Pour in white wine and stir until mostly absorbed.
Add warm vegetable stock in ½-cup increments, stirring regularly and allowing each addition to absorb before adding more.
Cook until the rice is al dente, about 18-20 minutes. Set aside.
Chef’s tip:
Adding parsley boosts the colour and aroma of the purée.
To finish
1 tsp. (5 mL) olive oil
1 clove garlic, finely chopped
¼ cup (60 mL) whole green peas (blanched)
Cooked risotto base (from above)
Green pea purée
2 tbsp. (30 mL) vegetable stock
1 tbsp. (15 mL) unsalted butter
2 tbsp. (30 mL) grated Parmesan cheese
1 tbsp. (15 mL) chopped fresh parsley
Zest of ½ lemon
Chef’s tip:
Add the purée at the end and don’t overcook it — prolonged heat dulls its bright green colour.
Poached eggs
2 fresh eggs
1 tbsp. (15 mL) vinegar
½ tsp. (2.5 mL) salt
Water, for poaching
Simmer 1 cup green peas in 1/3 cup vegetable stock for 3-4 minutes until tender. Blend with parsley, a pinch of salt, and white pepper until smooth. Set aside.
Fill a saucepan with water and bring to a gentle simmer. Add vinegar and salt. Crack eggs into small bowls. Create a gentle whirlpool in the water, slide in one egg at a time. Poach each for 3-4 minutes until the whites are set and yolks are soft. Lift out with a slotted spoon and drain on paper towel.
In a wide pan over medium heat, add 1 teaspoon olive oil and chopped garlic. Sauté briefly.
Add whole blanched peas and cook for 30-60 seconds until just warmed.
Stir in the cooked risotto base and a splash of vegetable stock (about 2 tbsps.) to loosen. Remove from heat and gently fold in the green pea purée. Add butter, Parmesan, and chopped parsley. Stir until creamy and well combined.
Chef’s tip:
Avoid cooking the green pea purée too long — it should stay vibrant and fresh.
Divide the risotto between two warm bowls. Top each with a poached egg. Finish with grated lemon zest over each dish & green pea shoots for garnish (optional).
Serves 2.
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Source: vancouversun.com