Roasted Onion and Chestnut Compote ». Ariana Lindquist
When planning a Thanksgiving menu, one of the first things I think about as a chef is how to get as much variety as possible on the table. At my family’s Thanksgiving, this happens through sheer volume, but even three-dish menus can be filled with complimentary flavors. Turkey is a wonderfully versatile bird that lends itself to a range of treatments. And with sides, the sky’s the limit. —Mary Sue Milliken
Roasted Onion and Chestnut Compote »
Sweet and Sour Red Cabbage
Red cabbage is braised in bacon drippings and enlivened with red wine vinegar and caraway seeds, making it a perfectly balanced holiday side.
Sweet Noodle Kugel
Kugel—the creamy egg noodle casserole that’s a staple of Jewish holiday cooking&dmash;gets a Midwestern topping of cornflakes in this Thanksgiving side dish.
This satisfying side is made of homemade croutons, tomatoes, and pecorino cheese.
Raw cranberries and earthy walnuts are transformed into a tart, fresh condiment for turkey.