Food Network chefs share their favorite Thanksgiving side-dish recipes

Food Network chefs share their favorite Thanksgiving side-dish recipes

Food experience
Tired of searching for turkey day side dishes? Look no further because a few of Food Network's biggest stars shared their delicious Thanksgiving recipes that you can make in your kitchen this year!You don't need to be a celebrity chef to prepare a delicious Thanksgiving spread. But if you want to serve up something special like the stars on Food Network, check out their top turkey day recipes below.Music superstar and best-selling cookbook author Trisha Yearwood shared her favorite no-baste, no-bother turkey recipe, but the main event would not be complete without this simple, sweet and tart side.These buttery and pillowy rolls are a classic addition to any dinner and will be the perfect complement to a Thanksgiving feast.These elevated potatoes add an extra creamy and tangy richness to the classic side.Ingredients:6 Idaho Baker potatoes, each about 1/2 pound
Kosher salt
1 log (8 ounces) fresh and soft goat’s milk cheese, softened at room temperature
1/2 cup sour cream
1 small bunch chives sliced into small matchsticks
Preheat the oven to 450 degrees.
Arrange the potatoes on a baking sheet. Do not wrap the potatoes individually in tinfoil. This causes the potatoes to "steam" instead of developing a nice crust and deeper flavor as they cook.
Bake ....

Add the sour cream and chives.
Chop and add some of the skins, if desired.
Stuffing is a staple on any Thanksgiving table, and Zimmern's take on the traditional dish is a savory success. Maybe plan to make a double batch so you have enough leftovers to go around!Ingredients:
1 pound fresh chestnuts, in the shell
8 cups dry seasoned bread cubes
1 cup onion, minced
1 cup celery, minced
2 tablespoons fresh sage leaves, minced
1 tablespoon fresh thyme leaves
2 tablespoon parsley, minced
2 tablespoons butter, melted
1/2 cup turkey (or chicken) livers, minced
2 to 3 tablespoons heavy cream or milk
Preheat oven to 350 degrees.
Score the tops of the chestnuts with an "X" mark using a paring knife or small serrated knife. Roast for 25 to 30 minutes, until cooked through.
Peel and reserve meats, slicing them into quarters as best you can. Reduce oven to 325 degrees.
In a large mixing bowl, combine the bread cubes, onion, celery, sage, thyme, parsley and butter. Season with salt and pepper. .

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