Everyone knows the best flavors of Thanksgiving dinner come on the side...and for dessert.
To help you rock out T-day, we've got recipes for everything but the turkey—think cranberry sauce, roasted root veg, stuffing, and pumpkin pie—from San Francisco chefs and restaurants including Tartine's Liz Prueitt and Three Babes Bakeshop. Gobble gobble!
Pumpkin Pie a la Three Babes
Three Babes pumpkin pie with Smitten ice cream
(Courtesy of Smitten)
1 Pre-baked pie shell (allow to cool after prebaking)
15 oz freshly cooked pumpkin puree (you can also use canned organic pumpkin!)
1 ½ cups heavy cream
1 Tablespoon brandy
3/4 cup brown sugar
1 ¼ teaspoons cinnamon
1 ¼ teaspoons ginger
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt
1. Preheat oven to 350 degrees.
2. With an immersion blender, blend the eggs with the pumpkin, cream and bourbon.
3. In another bowl, mix the brown sugar together with the spices and salt, and then add into the pumpkin mixture and blend with the immersion blender.
4. Pour into pre-baked shell, and bake for about 45-50 minutes. Remove when the center is only slightly wobbly. Be sure to cool your pie completely before refrigerating it.
Mom's Cranberry Relish Sauce a la Liz Prueitt (Tartine)
(Courtesy of Gillian Walsworth)
"This is based off of the classic Ocean Spray relish recipe that my mom has made for the last 30 years or so," says Prueitt. "I use less sugar and love the addition of apple and cinnamon, but it's equally delicious without."
3 small whole mandarins or tangerines, cut into eights, seeds removed
12 oz fresh cranberries
1/3 c sugar + more to taste
1 apple, peel on, cored, cut into eights
1/2 tsp cinnamon
1/4 tsp fresh pepper
Juice of 1/2 lemon
1. Process everything in a food processor but leave slightly chunky.
2. Chill until ready to serve.
Chorizo and Persimmon Brioche Stuffing a la Ryan Mcllwraith (Bellota/Barcino)
1.5 pounds brioche bread
1 teaspoon thyme leaves, finely chopped
1 bay leaf
1 teaspoon sage leaves, finely chopped
1 cup extra virgin olive oil
1 pint Spanish chorizo, removed from casing and small diced
1 pint yellow onion, small diced
1 cup celery, small diced
1 cup carrot, small diced
1 cup dark raisins
1 pint heavy cream
½ cup pine nuts, toasted golden brown
2 quart chicken stock
1 quart fuyu persimmon, peeled and small diced
2 eggs, whisked
1 cup amontillado sherry wine
1. Dice the brioche into ½ inch squares. Lay the brioche out on a tray overnight to dry the bread.
2. Preheat an oven to 350 and place the tray of bread into the oven and cook until golden brown. Allow to cool.
3. In a medium sauce pot, heat the olive oil over medium heat. Add the onion, carrot, celery, bay leaf, chorizo, sage, and thyme to the pot. Cook until the vegetables are tender and the onions are translucent, stirring to avoid burning or caramelizing.
4. Once cooked, add the sherry wine and reduce until almost completely dry.
5. Add the chicken stock and raisins, cooking until the liquid reduces by half. Allow the mixture to cool.
6. In a large bowl, mix the brioche with the chorizo and vegetable mixture, including all remaining liquid.
7. Mix the eggs and cream in a separate bowl, and then mix into the stuffing.
8. Add the pine nuts and persimmon, folding all ingredients together. Place the stuffing in an oiled baking dish and lightly compress.
9. Place a lid on the baking dish or wrap in aluminum foil, and bake at 350 for one hour.
10. Remove the lid and place back in the oven to brown the top of the stuffing, approximately 15 minutes. Remove from the oven, and cool for a few minutes before serving.
Vadouvan Carrots a la Mark Jeffers (Ritz-Carlton)
2lbs baby carrots cut in half
2 Tbsp Onion Powder
1 Tbsp Ground Cloves
2 Tbsp Vegetable Oil
2 Tbsp Fenugreek Seeds
1 Tbsp Curry Powder
1 Tbsp Ground Cumin
1 Tbsp Ground Cardamom
1 Tbsp Ground mustard seeds
1 Tbsp Ground Turmeric
1 Tbsp Ground nutmeg
¼ cup Honey
1. Peel carrots and cut in half.
2. Places spices in a large pan and toast until fragrant but not burned.
3. Mix honey together with toasted ground spices in a separate mixing bowl.
3. Season carrots with spice mixture and honey, place in a baking pan and roast for 35 mins in a 350 degree oven.
This article was originally published in November 2017.