Thanksgiving dinner isn’t just about turkey.It’s the colourful array of vegetables and other sides, and the blend of tantalizing aromas, that lure loved ones to your table. “As easy as it is to lean on the featured protein of a dish, it’s often the sides and accompaniments that tie it all together and create the magic of a Thanksgiving feast,” says Kyle Corbin, Chef de Cuisine at Bardõ Restaurants. We Canadians are fortunate to have a cornucopia of food available — particularly at harvest time — and myriad ways to prepare a delicious side dish
Mouthwatering 101
CHAR IT. Years ago, a friend taught me how to char red peppers on the barbecue until they turned black, peel the peppers, and then slather them with hot anchovy-garlic olive oil. Oh my. Think you don’t like anchovies? Trust me. They dissolve into oil and crispy garlic, creating a salty, heavenly sauce. I made it for my family one summer, and now they request my peppers every Thanksgiving.
A barbecue isn’t always necessary for a good char. Corbin chars Brussels sprouts on the stovetop for a decadent, festive side. “The secret to the Brussels sprouts is halving them and charring them in a cast-iron pan and not shying away from the colour,” he says, then tossing them with crispy bacon and butter-sautéed leeks.
MASH IT. Mashed vegetables are an easy way to fuse different flavours together. Celery root mashed with potatoes adds a light, herbaceous flavour to an old classic. My mother’s specialty is rutabaga mashed with acorn squash, butter, parsley, sauteed onions, and an optional apple. For a vegan option, try mashed cauliflower with olive oil, roasted garlic, and nutritional yeast for creaminess without dairy.
ROAST IT. The act of slow cooking vegetables directly under a dry heat source creates caramelization and a crispy outer texture. It works wonders on potatoes, sweet potatoes, cauliflower, zucchini, asparagus, broccoli, peppers, and more.
“One of my favourite Thanksgiving sides is classic stuffing. I start with good, crusty bread cubes, then sauté onions, celery, and a little garlic in plenty of butter. To make it extra tasty, I add fresh herbs like sage, thyme, and rosemary, plus a splash of chicken stock so it’s moist but still has some crunchy bits on top. Sometimes I’ll fold in roasted mushrooms or crumbled sausage for more depth—it makes the stuffing hearty and full of flavour”
Jordan Shea
Catch Hospitality, Executive Chef Operations
Roasting is Corbin’s favourite way to prepare yams for Thanksgiving.
He oven roasts them “glazed with maple and toasted walnuts.”
FRITTER IT AWAY. A fritter is a sort of thick pancake made with chopped or shredded vegetables (squeezed first, to remove excess moisture), mixed into a simple batter, and shallow-fried until golden. Almost any combo works. Try zucchini, carrots and scallions, or combine turnip with feta and cornmeal. A potato fritter is essentially a potato latke, a crispy treat in Ashkenazi Jewish cuisine, often served with sour cream or apple sauce.
STUFF IT. Mushroom caps are decadent with a stuffing of minced mushroom stems and onions, sauteed in butter and mixed with parmesan cheese and breadcrumbs, and then baked. Or take these a step further with a crab and asiago stuffing. Anything that can be hollowed out can be stuffed, including bell peppers, squash, zucchini, eggplant, artichokes, and even cherry tomatoes. Stuffed vegetables load extra flavour in each bite and look impressive!
Speaking of stuffing, turkey stuffing is my personal favourite side. For years I refused to deviate from my grandmother’s old bread-and- poultry-seasoning standard until Dave, my partner, made me one with sourdough bread, sausage, and roasted chestnuts. That stuffing alone could be my feast now. Turkey optional!
Other foodies swap bread for cornbread, rice, or (in Scotland) oatmeal. Stuffing can be spicy, nutty, meaty, or fruity. The varieties are endless, and not for the carb-averse. Fixings make the feast. Happy Thanksgiving and bon appétit!
BY MICHELLE MORRA
