Thanksgiving On the Road: Chefs' Best Restaurant Dishes
Aarón Sánchez's Chorizo and Cornbread Stuffing
For Aarón, Thanksgiving calls for a twist on traditional stuffing at his restaurant Mestizo (Leawood, Kan.). His colorful cornbread-based stuffing is filled with chunks of spicy chorizo and features an "amazing combination of textures and flavors."
Jose Garces' Empanadas
At Amada (Philadelphia), Iron Chef Garces favors his family's tradition of serving a heaping platter of empanadas for the holidays. They're the "perfect finger food" and "equally appealing to kids and adults," which makes them the ideal treat to start a feast.
Alex Guarnaschelli's Roast Cipollini Onions and Radishes
Iron Chef Guarnaschelli prefers unusual turkey day sides, and her juicy roasted onions and radishes at Butter (New York City) fit the bill by being both "surprisingly light and refreshing" while retaining perfect "fall seasonality."
Michael Chiarello's Butternut Squash Pastina
Served in a pumpkin bowl, this festive pastina reminds Michael of "walking through a pumpkin patch." The best part of this dish at Bottega Ristorante (Yountville, Calif.) is when you remove the lid to release the "deep, caramelized flavors of squash and sage."
Spike Mendelsohn's Salt-Roasted Sweet Potatoes with Maple Whipped Butter, Maple Syrup and Basil
At Good Stuff Eatery (Washington, D.C.), Spike knows that sweet potatoes are always a Thanksgiving crowd-pleaser, but his homemade maple butter "brings them to the next level." Roasted over a bed of salt and drizzled with sticky syrup, this classic side is re-energized.
Marc Murphy's Brussels Sprouts and Bacon Over Celery Root Puree
In the spirit of hearty Thanksgiving flavor, Marc serves one of his favorite shareable sides at his restaurant Landmarc (New York City). This combination of caramelized Brussels sprouts and crispy bacon provides delicious richness and the celery root puree base is "a great alternative to mashed potatoes."
Geoffrey Zakarian's Stollen
Full of dried fruits and nuts, this traditional stollen from The Lambs Club (New York City) is "perfect to kick off the holiday season." Iron Chef Zakarian suggests gifting these sweet loaves to Thanksgiving dinner guests in lieu of packing up leftovers.
Eric Greenspan's Black Kale Salad
At The Roof on Wilshire (Los Angeles), Eric serves up this flavor-rich salad that "tastes like a lot of work," but is actually deceptively simple. Alongside black kale, it brings yams, cranberries and marshmallowed almonds to the holiday table, with a maple and Banyuls wine vinaigrette for additional depth.
Jesús Núñez's Spanish Turkey con Jamon y Queso
Jesús reinvents turkey breast with a flavorful flair at Barraca (New York City) by stuffing thin fillets with serrano ham, Manchego cheese and orange bread pudding. Once baked, these inventive roll-ups are juicy and tender and serve as a "Spaniard's take on Thanksgiving" when plated with tomato jam.