Recipes: shake up your Thanskgiving sides

Thankgiving sides by Mark Kingshott

GRAND RAPIDS, Mich. (WOOD) When it comes to the biggest meal of the year for many people, it’s fun to mix tradition with something new on the menu. Mark Kingshott, the “All in One Chef,” shares some of his favorite side dishes for Thanksgiving.

Maple Soy Brussels Sprouts

Maple soy brussels sprouts
Maple soy brussels sprouts
  • 1 ½ TB Sesame Oil
  • 1 lb Brussel Sprouts cut into quarters
  • 3 Carrots sliced thin
  • ¾ TB Soy Sauce
  • 1 TB Maple Syrup

Directions:  Heat oil in saute pan.  Add carrots.  Stir and saute for 5 minutes.  Add Brussel sprouts.  Cook until carrots are softened and Brussel sprouts are browned.  Add soy sauce and maple syrup, stir in liquid and serve

Twice Baked Butternut Squash

Twice baked butternut squash
Twice baked butternut squash
  • 1 Large Butternut squash
  • ½ onion diced
  • 6 Slices bacon
  • 2 Cloves of garlic
  • ¾ cup whole milk
  • 6 oz goat cheese
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 2 cups bread crumbs
  • ½ stick of butter
  • 2 TB chopped parsley
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp ancho chili powder

Directions:  Heat oven to 350.  Cut squash in half, scoop out seeds.  Coat cookie sheet with non stick spray and cook squash until soft (aprox. 30 minutes).  Remove from oven and let cool.

Cut bacon into thin strips.  On medium high heat, place a 5 qt pan on stove.  Add bacon and cook.  Keep stirring until bacon is crispy, remove bacon with slotted spoon on to a paper towel.  Add onion and garlic into bacon greased pan and saute until softened.

Scoop out butternut squash and add to pan with onions and garlic.  Add milk, salt, pepper, and goat cheese.  Puree the mix, once smooth, fold in bacon.

In microwave, melt butter.  In a bowl, add bread crumbs, parsley, garlic powder, onion powder and ancho chili powder.  Pour melted butter over bread crumbs and mix.

In a greased 9 x 13 pan, add sweet potato mix, top with bread crumbs and bake until top is golden brown.  Serve immediately.

Chorizo Corn Bread Dressing

Chorizo corn bread dressing
Chorizo corn bread dressing
  • 1 lb chorizo, casing removed
  • 1 TB olive oil
  • 4 cups diced cornbread
  • 1 stalk of celery diced
  • 1 lg carrot diced
  • ½ onion diced
  • 3 cloves of garlic chopped
  • ½ cup dried cranberries
  • 1 TB chopped parsley
  • 2 tsp chopped rosemary
  • 1 tsp chopped sage
  • ¾ cup chicken or turkey stock
  • ½ tsp salt
  • ½ tsp pepper
  • ½ cup shredded parmesan

Directions:  Pre heat oven to 375.  Heat a saute pan on medium.  Add olive oil, onion, garlic, carrots and celery.  Cook until soft, add chorizo.  Break up and cook.

In a large bowl, toss corn bread with herbs and dried cranberries.  Pour cooked chorizo and vegetables into bowl.  Add stock, salt, and pepper into the bowl.  Mix contents.  Add more stock if bread isn’t fully coated.  Place in greased baking dish, top with parmesan and bake until browned on top.


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