SIDES

As far as we are concerned…the more sides on Thanksgiving the better!

ROASTED BRUSSELS SPROUT SALAD

SERVES 8

INGREDIENTS: For Roasted Brussels Sprouts: 1 pound brussels sprouts, quartered and cored 1 slice pancetta, 1/4 inch thick, diced, ask deli to slice it 1 shallot, thinly sliced 2 cloves garlic, minced 1/2 granny smith apple, julienned 1/2 lemon, zested 2 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper

For Honey Mustard Dressing: 2 teaspoons coarse grain mustard 1 tablespoon honey 2 tablespoons apple cider vinegar 1/2 teaspoon salt 1/4 teaspoon red pepper flake, optional 1/4 cup extra-virgin olive oil

DIRECTIONS: For Roasted Brussel Sprouts: 1. Preheat oven to 425°F. Line a baking sheet with aluminum foil. 2. Core and quarter brussels sprouts. Cut pancetta into small dice. Thinly slice (julienne) shallot and mince garlic. Set aside. 3. Zest lemon. Set aside for garnish. 4. Julienne apple into matchsticks and place into bowl and cover with cold water. Set Aside. 5. Place brussels sprouts, pancetta, shallot and garlic on baking sheet. Add olive oil, salt and pepper. Stir to coat and spread into single layer. Roast in oven 20-30 minutes. For Honey Mustard Dressing: 1. In a medium bowl, whisk together mustard, honey, apple cider vinegar, salt and red pepper flakes until combined. 2. Slowly stream the extra virgin olive oil and whisk simultaneously. For Assembly: 1. Toss roasted brussels sprouts, apples and lemon zest in dressing. Serve!

FOOL PROOF POPOVERS

SERVES 4

INGREDIENTS: 3 tablespoons melted butter, divided 2 eggs 1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm) 1 cup all-purpose flour 1 teaspoon kosher salt

DIRECTIONS: 1. Preheat the oven to 400°F. 2. Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. 3. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. 4. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.

WHIPPED APPLE BUTTER SPREAD

SERVES 4

INGREDIENTS: 1/4 cup butter, softened 2 tablespoons apple butter 1 tablespoon honey 1/4 teaspoon pumpkin pie spice Pinch kosher salt

DIRECTIONS: 1. Using a hand mixer, whip butter until smooth, about 3 minutes. 2. Add apple butter and continue to mix until well incorporated. 3. When mixture is smooth again, add honey, pumpkin pie spice, and salt. Continue mixing for 1-2 minutes, scraping the sides of the bowl as needed. 4. When completely smooth, serve immediately or store in the refrigerator.

BUTTERNUT SQUASH GREEN CHILE GRATIN

SERVES 12

INGREDIENTS: 3 tablespoons unsalted butter, (1 1/2 ounces) plus more for the baking dish 1 large onion, thinly sliced 1 garlic clove, thinly sliced 1 1/2 pounds (about 1 large) butternut squash, peeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick 1/4 teaspoon grated nutmeg Salt and Pepper, to taste 1/2 cup green chile, chopped 1/2 cup heavy cream 3/4 cup fresh breadcrumbs 3/4 cup grated parmesan cheese

DIRECTIONS: 1. Preheat the oven to 350°F. Butter a 10-inch baking dish. 2. In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes. 3. Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Add green chile and stir. Season with salt and pepper to taste. 4. Transfer the squash mixture to the baking dish. Pour the cream over mixture, sprinkle with the breadcrumbs, scatter the cheese on top, and dot with the remaining 1 tablespoon butter, cut into pieces. 5. Bake until the surface is golden and bubbly, and the butternut squash is tender, 30 to 40 minutes. Serve immediately.

SAUSAGE AND APPLE STUFFING BITES

SERVES 6

INGREDIENTS: cooking spray 1 ½ cups white country bread, cut into 1/2-inch cubes 2 tablespoons avocado oil 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 3 garlic cloves, finely minced 1/3 cup onion, diced 1/3 cup celery, diced 1/2 small Granny Smith apple, peeled and diced 2 tablespoons unsalted butter 1/4 pound sweet Italian sausage, casings removed 1/2 teaspoon dried sage 2 large eggs, beaten 2 tablespoons chicken broth

DIRECTIONS: 1. Preheat the oven to 350°F. Grease mini-muffin pan with cooking spray. 2. On a baking sheet, toss the bread with 1/2 of the oil; season with ½ the salt and pepper. Bake for about 10 minutes, until toasted. 3. Transfer the croutons to a large mixing bowl. 4. Mince the garlic and dice the onion, celery and apple. Set aside. 5. In a large skillet, melt the butter in the remaining oil. Add the onion and celery and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes. 6. Add the sausage, garlic and sage and cook, stirring and breaking up the meat, until no trace of pink remains, 5 minutes. 7. Mix the sausage mixture, apple, eggs and broth into the croutons; season with remaining salt and pepper. Let stand for 5 minutes. 8. Pack the stuffing into the muffin cups and bake for 20 to 25 minutes, until golden. 9. Transfer to a cooling rack and let stand for 5 minutes. Loosen the muffins with a sharp paring knife and lift them out. Serve warm.

TURKEY GRAVY

SERVES 8

INGREDIENTS: 1 shallot, minced 2 tablespoons butter 2 tablespoons flour 1 cup white wine 1 1/2 cups turkey stock, plus pan drippings Salt and freshly ground black pepper

DIRECTIONS: 1. Mince the shallot. Set aside. 2. Melt the butter in a small saucepan and add the shallot. Cook, stirring, for 5 minutes, or until tender. 3. Whisk in the flour and cook, stirring, for a few minutes. When you have a thick paste, whisk in the wine. Reduce, on high heat, by half. 4. Add the stock, whisk and let the gravy reduce again until it is the desired thickness. Add salt and pepper to taste.