Chefs Dish Out Their Favorite Thanksgiving Sides

The Meatball Shop

Thanksgiving side dishes are like the supporting roles in a Broadway play. Without them, the show wouldn’t be the same — and sometimes they can even outshine the main act. Side dishes have come a long way since the days of canned yams and cranberry Jello molds. Now more than ever, supporting dishes are an excuse to experiment with new ingredients and modern techniques. If you’re looking for inspiration this Thanksgiving, look no further. We asked chefs and industry professionals to share their go-to sides.  

Daniel Holzman, chef/owner of The Meatball Shop

The Meatball Shop

Roasted fingerling potatoes with grilled onion and chorizo.

Ben LeBlanc, owner of Good Stock at Urbanspace Vanderbilt

Good Stock

“My favorite Thanksgiving side dish is something my mother used to make called Sweet Potato Crunch. It was mashed sweet potatoes covered with chopped pecans, cinnamon, and brown sugar. It is delicious and sweet and indulgent. It could almost be categorized as dessert — but it’s Thanksgiving, so a little (or a lot) of indulgence is fine, right?”

Jesse Schenker, chef at The Gander 

The Gander

Cauliflower soup with brown butter and sage and roasted Brussels sprouts with apples and bacon.

Diego Moya, chef at Blake Lane

Chef Moya’s favorite side is charred broccolini grilled until crispy with chili flakes, minced garlic, sherry vinegar, and olive oil.

Laurence Edelman, chef at Left Bank

“My all-time favorite Thanksgiving side is pureed cauliflower. Not as in a swipe of ultra-slick-with-fat cauliflower puree painted on the bottom of a $35 entree, but as in a pureed vegetable side dish, capable of standing on its own as a spoon of wholesome food. I love to poach cauliflower in salted milk and water, then puree it well in a food processor with a big knob of butter. It’s at the same time rich and airy, sophisticated and proletariat, nutritious and… not. It’s the perfect foil for just about everything else on the plate, and much more special than the same in potato.”

Jordan Andino, chef/owner of 2nd City

2nd City

Chef Andino showcases his family’s heritage through modernized and fast-casual Filipino cuisine. On Thanksgiving, he turns out habanero and potato pork stuffing and sweet potato and pork stuffing casserole.

Michael Chernow, chef/owner of Seamore’s 

Seamore’s

For turkey day, Chernow plans to whip up his family’s favorite pumpkin soup made with pumpkin, Granny Smith apples, onion, star anise, garlic, cinnamon, brown sugar, maple syrup, and cream.

José Andrés, chef/owner of America Eats Tavern

America Eats Tavern

Celebrate Thanksgiving with chef José Andrés at America Eats Tavern, located at the Ritz-Carlton in McLean,VA. Chef Andrés’ menu includes three must-haves — Bourbon Corn Pudding, Not Your Mom’s Green Bean Casserole, and his personal favorite, Oyster Stuffing, which he “can’t live without.”

Eduard Frauneder, chef at Freud, Edi & the Wolf, and Schilling
Chef Frauneder’s cuisine is a contemporary take on Austrian classics — he mixes it up for Thanksgiving with Blue Hubbard Squash Ravioli (pine nuts, sage brown butter, and celery root), a fall salad (Boursin, acorn squash, vinaigrette), and maple whipped sweet potatoes.

Rebecca Weitzman, chef at Chalk Point Kitchen

Chalk Point Kitchen

“Almost every year for as far back as I began working in kitchens I have loved Thanksgiving. I always cook a meal for friends that have no family around for the holidays. It’s become a tradition. One of the favorites (and my own personal favorite) is a roasted heirloom winter squash gratin (no cream in this healthy version!) layered with wilted black kale, garlic- roasted Roma tomatoes, sage, thyme, spiced pumpkin seeds and topped with a little goat cheese and parmesan and baked in the oven until golden brown and crispy on top.”

Brendan McHale, executive chef/owner of The Eddy

“My favorite Thanksgiving table addition is fresh potato gnocchi.” Not only is it comforting and delicious, the cooking process is a fun way to involve his young nephews and encourage them to help him out in the kitchen. Gnocchi-rolling contests are a huge hit at the McHale household.

Jonathan Schnipper, executive chef/owner of Schnippers

“The king of the Thanksgiving plate for me? Stuffing. The classic style. No chestnuts. No fennel. No sausage. Good old fashioned stuffing. Made brilliantly and from scratch, of course. And to go with it, amazing homemade gravy to pour all over it. If I had only ate a plate of that for Thanksgiving, I would be a very happy man indeed.”

Andrew Schnipper, owner of Schnippers

Schnippers

“Classic mashed potatoes are by far my favorite. There is no better combination than mashed potatoes with turkey and gravy. The best mashed potatoes consist of extra butter and milk!”

Antoine Westermann, executive chef/owner of Le Coq Rico

Le Coq Rico

Chef Westermann begins his Thanksgiving feast by snacking on paté en croûte, preferably made with Hudson Valley foie gras, while sipping a glass of riesling from the Finger Lakes. Side dishes include pumpkin confit with ginger and hazelnuts and his “very French fruit salad” (Autumn Fruit Fricassee) with sautéed apples, pears, and grapes deglazed with balsamic vinegar. 

In case you missed it, we also recently asked our chef and bartender friends to tell us their secret weapons in the kitchen and where to go for late-night munchies, and the perfect breakfast sandwich.