For good reason, as the formerly living symbol of our greatest national feasting day, an exquisitely roasted (or deep fried) turkey is the dramatic star of most Thanksgiving tables.

But like a successful long-running play, it’s often the supporting cast of  memorable traditional side dishes that typically makes the production come together so splendidly. Dishes from the sidelines of Thanksgiving , after all, are often where home cooks and chefs alike  show off their greatest skills and true culinary magic.

Everyone has their favorites, including six gifted restaurateurs from the Sandhills who graciously offered to share their favorite Turkey Day side dishes with PineStraw’s hungry readers.

Frankly, we can’t think of a more fitting way to give thanks.

Warren Lewis

Chef Warren’s

Squash Medley

Spaghetti squash has, as a child, amazed me. It’s squash and spaghetti all at the same time! Paleo sasta! Brilliant! Add a bit of brown sugar and life is good.

Marianne throws a huge Thanksgiving dinner every year. Spaghetti squash is usually on the menu. A few years back we had a couple of vegetarian friends coming by, last minute. I was tasked with putting together an entree for them. Eyeing the freshly baked squash, I quickly got to work. With the layering of flavors, the carnivores ate more than the vegetarians, and thus, this dish was born.

Preparation is pretty straight forward. The squash is split in half and the seeds removed. The insides are seasoned with salt, pepper and a bit of dark brown sugar. It’s baked at 350 for about an hour. When the squash comes away like spaghetti, it’s done.

The eggplant is diced and salted in olive oil, while the lentils are boiled away in slightly salted water.

To assemble the dish, I toss some shaved onions in a pan with some more olive oil. When the onions are translucent, the eggplant and lentils are added, maybe some kale and sweet bell peppers. I like to finish the mix with some salt and pepper, feta and fresh herbs.

Peter Hamm

Chapman’s Food and Spirits

Rissotto with Squash and Greens

This recipe is a great fall addition, easy to prepare ahead of time and finish last minute for guests. It’s great to pair with poultry, fish or steak. Since amounts will vary, it’s a basic guide of ingredients and not a precise recipe.

Start with a basic arborio rice purchased from the grocery and follow preparation instructions. Roast acorn squash, seasoned with salt and pepper until golden and tender. Take whole butter and fresh garlic and sweat until translucent. Add in the cooked squash and deglaze with white wine. Next, add the risotto base, chicken stock and heavy cream. Lightly simmer until rice absorbs and begins to thicken. Fold in fresh spinach or choice of green. Finish with Parmesan cheese and season to your liking with salt, pepper and chili flake.

Orlando Jinzo and Sonja McCarrell

The Leadmine 

Brussels Sprouts with Bacon Marmalade
and “Man Of Law” Mustard

Shopping List:

Brussels sprouts 1 pound, French Dijon 4 ounces, French grain mustard 4 ounces, yellow mustard seed dry 4 ounces, slab bacon 6 ounces, Vermont maple syrup grade A 4 ounces, apricot nappage 2 ounces, coarse Kosher salt, fresh ground pepper, peanut oil, raw sugar, apple cider vinegar 4 ounces, Man of Law six-pack.

Cut Brussels in half from root to tip, leaving as much of the tender stem attached as possible.  Deep fry (great way to cross-utilize that turkey fryer) 375-400 for up to 1 minute — you’re looking for a nice bronze color, season with salt and fresh cracked pepper.

Drizzle with maple syrup and be generous with the Man of Law Mustard and Bacon Marmalade

Man of Law Mustard

Boil dry mustard seeds in water and a can of Man of Law IPA until hydrated. Drain and let mustard seeds soak overnight in Man of Law IPA. Combine Dijon, whole grain and soaked mustard seeds with liquid. Add more Man of Law to get your desired consistency and season with salt and pepper

Bacon Marmalade

Cut bacon slab into large cubes or lardons and cook in the oven at 375 for 15 minutes or until caramelized all around. Drain very well on a paper towel to remove all the fat. Heat sauté pan medium high and return the bacon to the pan with raw sugar, apple cider vinegar and apricot nappage until nappage is completely dissolved. Cool to room temperature and store or use immediately.

Karen Littlefield

Filly & Colt’s Restaurant at Little River Golf and Resort

Candied Yams

4 sweet potatoes — baked with skin on till tender in 350 degree oven

1 stick butter

1 cup dark brown sugar

1/2 teaspoon Salt

1/4 cup dark rum or bourbon

Melt butter and brown sugar to soft ball stage

Add liquid and stir — this will be a thick syrup.

Slice peeled sweet potato into syrup and coat well.

Optional — garnish with chopped toasted pecans.

Leslie Philip

Thyme & Place Cafe

Corn Pudding

1/4 cup sugar

3 tablespoons all-purpose flour

2 teaspoons baking powder

2 teaspoons table salt

6 large eggs

2 cups heavy cream

1/2 cup butter, melted

6 cups fresh or frozen corn kernels

Vegetable cooking spray for baking dish

Preheat oven to 350 degrees. Stir together sugar, flour, baking powder, and salt in a small bowl.

Whisk eggs together in a large bowl; whisk in cream and melted butter.

Gradually add sugar mixture, whisking until smooth; stir in corn.

Pour mixture into a lightly greased  13 x 9 inch baking dish.

Bake at 350 degrees for 40 to 45 minutes or until mixture is deep golden and set. Let stand 5 minutes.

Tammy Waterbury

Beefeaters

Winter Squash Hash

This is so simple, it’s not even a recipe . . . just a guideline. Choose your favorite winter squash, root vegetables, potatoes and herbs, and just get creative. In this picture, we used butternut squash, sweet potato, russet potato, rutabaga and onion; about a cup of each. You can add turnips, acorn squash, fingerling potatoes, carrots, parsnips, more or less anything else you love. Peel and deseed the squash. Peel your other favorite veggies and dice all to similar size. And simply toss in a few tablespoons of olive oil, salt and pepper to taste. Spread out on a sheet pan, or casserole dish, but not too deep so everything cooks evenly. Roast at 325. Our trick is to set the timer for 15 minutes, stir, and 15 minutes more, and 15 minutes more until everything is cooked through and slightly caramelized. Plus, you’re less likely to forget about it that way. Top with your favorite chopped fresh herbs, such as sage, oregano or Rosemary, and drizzle with a little melted butter.  Enjoy!

You can easily turn this side dish into a main course with the addition of sausage, ham or leftover turkey.  PS

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