Do It Yourself: 7 Thanksgiving Side Dish Recipes From Your Favorite Chicago Restaurants

Refresh your Thanksgiving dinner plate with these new and true side dish recipes courtesy of Chicago's hottest chefs.

Foccacia stuffing from Saranello's

Focaccia Stuffing, Saranello’s

(Makes 1 large casserole)

You can’t have Thanksgiving without the stuffing! Allow Saranello’s renowned recipe to sweep your guests off their feet. Featuring a savory blend of diverse flavors, this flavorful take highlights an already timeless holiday classic.

Ingredients

• ¼ cup olive oil
• 1 lb. spicy Italian sausage
• 1 cup carrots (diced)
• 1 cup celery (diced)
• 2 cups onion (diced)
• 4 fresh garlic cloves (thinly sliced)
• 2 Tbsp. fresh sage
• 1 Tbsp. rubbed sage
• ½ Tbsp. fresh chopped thyme
• ½ gallon toasted focaccia
• 1 qt. turkey stock
• Salt and pepper to taste

1. Heat the oven to 325F.
2. Heat the olive oil in a large pan.
3. Add spicy Italian sausage, break into small pieces with a spoon and allow to brown on all sides.
4. Remove the sausage from the pan, but leave the oils.
5. Add the carrots, celery and onions to the pan and cook for 5 to 7 minutes, or until soft.
6. Add garlic and herbs to the vegetables and cook a few minutes more.
7. Add the focaccia and sausage to the pan and cook until the bread begins to absorb the moisture.
8. Add the turkey stock and season with salt and pepper.
9. Cook until all the liquid is absorbed, then remove the pan from heat.
10. Transfer stuffing mixture from the pan into a 9” by 13” baking dish.
11. Cover with foil and bake for ten minutes, then uncover and bake for an additional ten minutes.
12. Serve with flair.

Cavatelli ‘Cacio e Pepe,’ Rose Mary

You can never go wrong with a pasta dish—especially when it's a handmade cavatelli cacio e pepe recipe from Top Chef season 15’s winner chef Joe Flamm, expertly crafted to leave diners craving more.

Ingredients

• 2 cups semolina rimacinata
• 1 cup seasoned parmesan fonduta
• 1 oz. olive oil
• 1 Tbsp. black pepper
• 1 oz. diced butter
• Flour

1. Place flour on a wooden cutting board and shape it into a well, then add water into the well and mix it together with the flour until a sticky dough is formed.
2. Fold the dough into a ball and roll to smooth, then wrap and refrigerate for ten minutes.
3. After the dough has rested, cut into quarters and roll each individual piece into a long rope about ½-inch thick and ½-inch wide.
4. Take each rope of dough and press them into a wood cavatelli board, then set onto a floured tray.
5. Bring a pot of water to a boil and drop pasta inside.
6. While the pasta is cooking, saute the olive oil and black pepper over medium heat until fragrant.
7. Pull the olive oil and black pepper from heat and add about two oz. of the boiling water to the mixture, then add the pasta after about 2 to 3 minutes.
8. Cook pasta down with water until it begins to thicken.
9. Add the fonduta and cook for another minute.
10. Add butter and seasoning, then garnish with black pepper.

Acorn squash from Di Pescara

Acorn Squash, Di Pescara

(Makes 6-8 servings)

Add the perfect dose of sweet to your Thanksgiving with Di Pescara’s delectable acorn squash, crafted by chef and partner Mychael Bonner. Topped with candied pecans and brown sugar, this nutty delight will be the hottest dish on your table.

Ingredients

• 2 medium-sized acorn squash (wash, cut in half then cut each half into four pieces, remove seeds)
• ¼ stick of butter
• 1 cup packed brown sugar
• 1 cup candied pecans
• 1 Tbsp. salt
• 1 Tbsp. cracked black pepper

1. Preheat the oven to 350F.
2. Cut squash and spread over a sheet tray covered with aluminum foil.
3. Melt and then drizzle butter over the squash. Smooth in a blender.
4. Season the squash with salt and fresh cracked black pepper.
5. Sprinkle an even layer of brown sugar over the squash.
6. Bake for 25 minutes or until tender.
7. Remove from the oven and place onto a serving platter.
8. Pour remaining liquid from the pan over the squash.
9. Garnish with candied pecans.
10. Enjoy a perfect combination of savory and sweet!

Skordalia, Andros Taverna

It’s not Thanksgiving without a side of potatoes. Allow Andros Taverna’s skordalia to give this staple dish a fresh spin.

Ingredients

• 1 lb. gold potatoes
• 3 to 6 garlic cloves, minced
• ¼ cup and 2 Tbsp. fresh lemon juice
• ¾ cup extra virgin olive oil
• Kosher salt
• Black pepper to taste

1. Boil the unpeeled potatoes until tender.
2. Once thoroughly cooked, remove the potatoes from water and peel the skin.
3. Mash the tender potatoes until smooth.
4. Add the lemon juice, minced garlic and olive oil.
5. Season to taste with salt and pepper.
6. Refrigerate until ready to serve.

Wildfire's yummy sweet potato casserole

Sweet Potato Casserole, Wildfire

(Makes 8 servings)

Embrace the best of fall with Wildfire’s sweet potato casserole, complete with warming ginger and cinnamon as well as a nostalgic touch of toasted marshmallow fluff that’s sure to make this seasoned dish a family favorite.

Ingredients

• 3 lbs. sweet potatoes, raw and peeled
• 3 Tbsp. whipping cream
• 3 Tbsp. half and half
• 1 Tbsp. fresh grated ginger
• 4 oz. unsalted butter, cubed
• 2 Tbsp. brown sugar
• 1 tsp. kosher salt
• ¼ tsp. fresh ground black pepper
• ¼ tsp. cinnamon
• 7 ½ oz. marshmallow fluff
• 2 cups mini marshmallows

1. Cut sweet potatoes into two-inch cubes and steam until soft.
2. Scald whipping cream and half and half with fresh grated ginger.
3. Mash hot sweet potatoes and mix in all remaining ingredients.
4. Lightly butter a 9-inch by 13-inch by 2 ½-inch baking dish and fill with sweet potato mixture.
5. Top with evenly spread marshmallow fluff.
6. Sprinkle with mini marshmallows.
7. Bake for about 5 to 10 minutes or until golden brown.

Brussels Sprouts, BLVD Steakhouse

(Makes two servings)

If you don’t like Brussels sprouts, it’s probably because you’ve never tried them the right way! Chef Johnny Besch delivers an amazing recipe that will turn this vegetable into the life of your party.

Ingredients

• 1 lb. Brussels sprouts
• ¼ lb. bacon
• ¼ lime wedge
• ¼ cup grapeseed oil
• 1 Tbsp. white vinegar or pickle juice
• 1 red bell pepper
• 2 eggs
• Salt and pepper to taste

1. Preheat the oven to 350F.
2. Clean the Brussels sprouts by cutting away the bottom and splitting them in half.
3. Toss the Brussels with the grapeseed oil, salt and pepper.
4. Roast for 10 to 12 minutes or until lightly caramelized.
5. While the Brussels are roasting, dice and render the bacon until crispy. Then strain the bacon grease and set aside.
6. Roast the red bell pepper over an open flame, then cool. Once cooled, peel and discard the skin and seeds. Puree the pepper until smooth and season with salt and pepper.
7. Bring a pot of water to a boil.
8. Add white vinegar or pickle juice.
9. Crack 1 egg into the simmering water to poach. Make sure to gently swirl the water periodically so that the egg does not stick to the bottom. The chef suggests a cook time of two to three minutes.
10. It’s time for assembly! To start, place a few spoonfuls of red pepper sauce into the serving dish.
11. Next, toss the roasted Brussels with the cooked bacon, adding salt and pepper as needed.
12. Add the bacon and Brussels on top of the red pepper sauce and top with the poached egg.
13. Squeeze the wedge of lime over the top for a finishing touch.

Roasted butternut squash spread from Lost Lake

Roasted Butternut Squash Spread, Lost Lake

Looking for a tasteful appetizer destined to please? Chefs Dani Kaplan and Fred Noinaj of Lost Lake have you covered with an ultraseasonal solution: roasted butternut squash spread, easily complemented with roasted carrots and parsnips or a seeded zaatar.

Ingredients

• 1400 grams roasted butternut squash (one large or two small raw squash)
• 60 grams garlic
• 500 grams olive oil
• 55 grams tahini
• Salt to taste

1. Start by heating the oven to 425F.
2. When the oven is heated, prick the squash 4 to 5 times with a knife, then place on a sheet pan and roast for 90 to 120 minutes—or until a knife can slice into the thickest part without resistance.
3. Allow to cool for 1 hour, then peel the squash and remove the seeds.
4. While the squash is cooling, combine the garlic and olive oil in a saucepan over medium low heat for 30 to 45 minutes and cook until tender. Then remove from heat and allow to cool. Separate the garlic from the oil with a strainer.
5. With the squash and garlic now cooled, blend together with the tahini until smooth. Pass the spread through a fine mesh strainer and season with salt to taste.
6. Place in the fridge for at least two hours to fully chill—and voila!

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