{"id":404572,"date":"2021-11-05T11:16:46","date_gmt":"2021-11-05T16:16:46","guid":{"rendered":"https:\/\/urbanmatter.com\/chicago\/?p=404572"},"modified":"2021-11-16T11:03:07","modified_gmt":"2021-11-16T17:03:07","slug":"ultimate-side-recipes-for-thanksgiving-from-chicagos-best-chefs","status":"publish","type":"post","link":"https:\/\/urbanmatter.com\/chicago\/ultimate-side-recipes-for-thanksgiving-from-chicagos-best-chefs\/","title":{"rendered":"Ultimate Side Recipes for Thanksgiving from Chicago\u2019s Best Chefs"},"content":{"rendered":"<p dir=\"ltr\">We know some of you are mega-talented in the kitchen. And we know you cannot wait to put on a brilliant meal for your friends and family this Thanksgiving. Well, let us add some brand new recipes from Chicago&#8217;s top chefs to your table. Check out these ultimate side recipes for Thanksgiving that you can try this year!<\/p>\n<figure style=\"width: 800px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/pastailconte.com\/wp-content\/uploads\/2016\/01\/Cavatelli03.jpg\" alt=\"Pasta Il Conte | Cavatelli\" width=\"800\" height=\"533\" \/><figcaption class=\"wp-caption-text\">Image Credit: Pasta II Conte<\/figcaption><\/figure>\n<h2 dir=\"ltr\"><a href=\"https:\/\/www.joeflamm.com\/\" target=\"_blank\" rel=\"noopener\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/www.joeflamm.com\/&amp;source=gmail&amp;ust=1636176193686000&amp;usg=AFQjCNG6LrXcDqUY1XdDHvJDRLrb6LxJUg\">Chef Joe Flamm\u2019s<\/a> Cavatelli \u2018Cacio e Pepe\u2019<\/h2>\n<h3 dir=\"ltr\"><a href=\"https:\/\/www.rosemarychicago.com\/\" target=\"_blank\" rel=\"noopener\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/www.rosemarychicago.com\/&amp;source=gmail&amp;ust=1636176193686000&amp;usg=AFQjCNGnCc5J8Au0xpIS51T-i9g-f0r6VQ\">Rose Mary<\/a><\/h3>\n<p dir=\"ltr\">Noodles are a great side dish for you to bring on Thanksgiving and you\u2019ll become the gathering&#8217;s favorite guest. Especially considering you\u2019ll be using Top Chef Season 15\u2019s winner Chef Joe\u2019s recipe for handmade Cavatelli \u2018Cacio e Pepe\u2019.<\/p>\n<p dir=\"ltr\"><strong>Ingredients:\u00a0<\/strong><\/p>\n<ul>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">2cups semolina rimacinata<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1 cup room temperature water<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1 pot boiling water, seasoned<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1c parmesan fonduta 1oz olive oil<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1T cracked black pepper<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1oz butter diced<\/p>\n<\/li>\n<\/ul>\n<p dir=\"ltr\"><strong>Directions:\u00a0<\/strong><\/p>\n<ol>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Dump flour on a wood cutting board and form a little well with your hand. Add water in the middle and begin to mix flour and water together with a fork until sticky dough is formed.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Fold in the rest of the flour with a bench scraper and then use your hands to form it into a ball.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Roll it a couple of times on the table, then wrap the dough and put into the fridge to rest for 10 minutes.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Pull out dough, cut into quarters, and work 1 at a time with the others wrapped. Roll into a long rope about \u00bd\u201d thick and then cut into pieces \u00bd\u201d wide.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Take each piece one by one and press down dough into a wood cavatelli board. Push and slide down the board, then set on a floured tray. Repeat until all dough is used.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Drop pasta in boiling water.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">In a saut\u00e9 pan over medium heat, add olive oil and black peppercorns. Heat until fragrant.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Pull off heat and add 2oz of the pasta cooking water, and then the pasta. After about 2- 3 minutes the pasta will begin to float.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Cook pasta down with water until it begins to thicken. Add fonduta, cook another minute, add butter, and then season to taste. Plate and crack fresh black pepper over the top.<\/p>\n<\/li>\n<\/ol>\n<figure id=\"attachment_404578\" aria-describedby=\"caption-attachment-404578\" style=\"width: 1080px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-404578\" src=\"https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/skordalia-octo-2.jpg\" alt=\"side recipe for thanksgiving skordalia andros\" width=\"1080\" height=\"864\" srcset=\"https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/skordalia-octo-2.jpg 1080w, https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/skordalia-octo-2-300x240.jpg 300w, https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/skordalia-octo-2-370x296.jpg 370w, https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/skordalia-octo-2-842x674.jpg 842w, https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/skordalia-octo-2-406x325.jpg 406w, https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/skordalia-octo-2-600x480.jpg 600w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><figcaption id=\"caption-attachment-404578\" class=\"wp-caption-text\">Image Credit: Andros Taverna<\/figcaption><\/figure>\n<h2 dir=\"ltr\"><a href=\"https:\/\/www.chicagogourmet.org\/page\/DougPsaltis\" target=\"_blank\" rel=\"noopener\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/www.chicagogourmet.org\/page\/DougPsaltis&amp;source=gmail&amp;ust=1636176193686000&amp;usg=AFQjCNECPCzq6QvUmd8hAaosbL0g8tDBgA\">Chef Doug Psaltis<\/a>\u2019 Skordalia<\/h2>\n<h3 dir=\"ltr\"><a href=\"http:\/\/androstaverna.com\/\" target=\"_blank\" rel=\"noopener\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=http:\/\/androstaverna.com&amp;source=gmail&amp;ust=1636176193686000&amp;usg=AFQjCNF1issr8lb5mfH8TDmYPyUO0PsZOA\">Andros Taverna<\/a><\/h3>\n<p dir=\"ltr\">Is it even Thanksgiving if there aren&#8217;t any sides of potatoes? Chef Doug\u2019s Skordalia is a creative Thanksgiving side dish idea you didn\u2019t know you needed in your life and it will for sure be the talk of your family\u2019s gathering.<\/p>\n<p dir=\"ltr\"><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1 lb gold potatoes<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">kosher salt to taste<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">3 to 6 garlic cloves<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">\u00bc cup plus 2 tbsp fresh lemon juice<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">\u00be cup Iliada extra virgin olive oil<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Black pepper to taste<\/p>\n<\/li>\n<\/ul>\n<p dir=\"ltr\"><strong>Directions:\u00a0<\/strong><\/p>\n<ol>\n<li dir=\"ltr\" role=\"presentation\">Boil potatoes with the skins on until tender and cooked through.<\/li>\n<li dir=\"ltr\" role=\"presentation\">Once cooked, remove from the water and peel the skin off the potatoes.<\/li>\n<li dir=\"ltr\" role=\"presentation\">Crush the tender potatoes with a whisk.<\/li>\n<li dir=\"ltr\" role=\"presentation\">Add the lemon juice, minced garlic and olive oil. Season to taste with salt and pepper. Store in the refrigerator until serving.<\/li>\n<\/ol>\n<figure style=\"width: 600px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.chopsticksandflour.com\/wp-content\/uploads\/2019\/02\/perilla-pesto-sauce-600x400.jpg\" alt=\"Perilla Pesto Pasta (Korean Fusion Kkaennip Pasta) | chopsticks and flour\" width=\"600\" height=\"400\" \/><figcaption class=\"wp-caption-text\">Image Credit: chopsticks and flour<\/figcaption><\/figure>\n<h2 dir=\"ltr\"><a href=\"https:\/\/www.starchefs.com\/cook\/chefs\/bio\/bill-kim\" target=\"_blank\" rel=\"noopener\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/www.starchefs.com\/cook\/chefs\/bio\/bill-kim&amp;source=gmail&amp;ust=1636176193686000&amp;usg=AFQjCNFVq8Fr3rHbKr29t20-jAq6md5QHQ\">Chef Bill Kim\u2019s<\/a> Korean Pesto<\/h2>\n<h3 dir=\"ltr\"><a href=\"https:\/\/urbanbellychicago.com\/\" target=\"_blank\" rel=\"noopener\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/urbanbellychicago.com\/&amp;source=gmail&amp;ust=1636176193686000&amp;usg=AFQjCNG-BinE5VJqHohukgUeNEUnOAEakg\">urbanbelly<\/a>, <a href=\"https:\/\/www.tableatcrate.com\/\" target=\"_blank\" rel=\"noopener\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/www.tableatcrate.com\/&amp;source=gmail&amp;ust=1636176193686000&amp;usg=AFQjCNGSLHZ775ZemLPYyy0OwrkW3lkOPQ\">Table at Crate<\/a>, Chef BK\u2019s Pizza &amp; Parm Shop, Chef BK\u2019s Ramen Bar<\/h3>\n<p dir=\"ltr\">We know you\u2019re wondering what pesto has to do with Thanksgiving. But pesto doesn\u2019t have to be exclusive to Italian cooking. It\u2019s just a combination of nuts and oil and herbs and other ingredients, and it can be used in anything from a dipping sauce to a soup to a marinade or to a sandwich. So Chef Bill Kim took Asian versions of these ingredients\u2014like kimchi instead of cheese for a little fermented element\u2014and created a similarly balanced sauce that is distinctly Korean. It adds intensity and will elevate the flavors in your food.<\/p>\n<p dir=\"ltr\">Prep time: 10 minutes<\/p>\n<p dir=\"ltr\">Makes: 1 cup<\/p>\n<p dir=\"ltr\"><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">\u00bc cup Nuoc Cham Sauce<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">\u00bc cup Lemongrass Chili Sauce<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1 chipotle chili in adobo sauce, plus 1 tablespoon adobo sauce<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">\u00bc cup kimchi, homemade or store-bought<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">\u00bc cup dry-roasted peanuts<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">\u00bd cup fresh basil leaves, firmly packed<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">\u00bc cup olive oil<\/p>\n<\/li>\n<\/ul>\n<p dir=\"ltr\"><strong>Directions:\u00a0<\/strong><\/p>\n<ol>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Place the Nuoc Cham Sauce, Lemongrass Chili Sauce, chipotle chili and adobo sauce, kimchi, peanuts, basil, and oil in a food processor and process for about 1 minute, until coarsely blended.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Transfer to an airtight container and refrigerate for up to 2 weeks or freeze for up to 2 months. Or freeze in standard ice-cube trays, then transfer the cubes (about 2 tablespoons each) to plastic freezer bags and freeze for up to 2 months.<\/p>\n<\/li>\n<\/ol>\n<figure style=\"width: 600px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i2.wp.com\/lifemadesimplebakes.com\/wp-content\/uploads\/2014\/09\/Apple-Harvest-Salad.jpg\" alt=\"Apple Harvest Salad {With Homemade Vinaigrette!} | Life Made Simple\" width=\"600\" height=\"600\" \/><figcaption class=\"wp-caption-text\">Image Credit: Life Made Simple<\/figcaption><\/figure>\n<h2 dir=\"ltr\">Farm Bar\u2019s Harvest Apple Salad<\/h2>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Mixed Greens<\/li>\n<li>Cinnamon Apple Chips (recipe below or store-bought is fine too)<\/li>\n<li>Shredded White Cheddar Cheese<\/li>\n<li>Apple Vinaigrette (see instructions below)<\/li>\n<li>Roasted Pumpkin Seeds<\/li>\n<li>Dried Cranberries<\/li>\n<\/ul>\n<p>Combine all ingredients and toss with dressing. Sprinkle extra apples and cheese on top.<\/p>\n<h4>Apple Vinaigrette<\/h4>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1\/4 cup extra virgin olive oil<\/li>\n<li>3 Tablespoons apple juice<\/li>\n<li>2 Tablespoons apple cider vinegar<\/li>\n<li>1 1\/2 Tablespoons white balsamic vinegar<\/li>\n<li>1\/2 teaspoon Dijon mustard<\/li>\n<li>2 teaspoons fresh lemon juice<\/li>\n<li>1 Tablespoon honey<\/li>\n<li>1 pinch sea salt<\/li>\n<li>\u00bd tsp freshly ground pepper<\/li>\n<\/ul>\n<h4>Cinnamon Apple Chips<\/h4>\n<p><strong>Instructions<\/strong><\/p>\n<ul>\n<li>Preheat oven to 200\u00b0. In a large bowl, toss apples with sugar and cinnamon.<\/li>\n<li>Place a metal rack inside a rimmed baking sheet. Lay apples slices on top of rack, spacing them so that no apples overlap.<\/li>\n<li>Bake for 2 to 3 hours, flipping apples halfway through, until apples dried out but still pliable. (Apples will continue to crisp while cooling.)<\/li>\n<\/ul>\n<figure id=\"attachment_404579\" aria-describedby=\"caption-attachment-404579\" style=\"width: 1800px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-404579\" src=\"https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/BLVD_Brussels_1285-scaled.jpg\" alt=\"BLVD brussel\" width=\"1800\" height=\"1200\" srcset=\"https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/BLVD_Brussels_1285-scaled.jpg 1800w, https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/BLVD_Brussels_1285-300x200.jpg 300w, https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/BLVD_Brussels_1285-2000x1333.jpg 2000w, https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/BLVD_Brussels_1285-391x260.jpg 391w, https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/BLVD_Brussels_1285-1536x1024.jpg 1536w, https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/BLVD_Brussels_1285-2048x1365.jpg 2048w, https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/BLVD_Brussels_1285-370x247.jpg 370w, https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/BLVD_Brussels_1285-842x561.jpg 842w, https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/BLVD_Brussels_1285-406x271.jpg 406w, https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/BLVD_Brussels_1285-600x400.jpg 600w\" sizes=\"auto, (max-width: 1800px) 100vw, 1800px\" \/><figcaption id=\"caption-attachment-404579\" class=\"wp-caption-text\">Image Credit: BLVD Steakhouse<\/figcaption><\/figure>\n<h2 dir=\"ltr\"><a href=\"https:\/\/www.chicagogourmet.org\/page\/JohnnyBesch\" target=\"_blank\" rel=\"noopener\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/www.chicagogourmet.org\/page\/JohnnyBesch&amp;source=gmail&amp;ust=1636176193686000&amp;usg=AFQjCNFjXJBAWVH1fDlIE_yIsMF69gDbcw\">Chef Johnny Besch\u2019s<\/a> Brussels Sprouts<\/h2>\n<h3 dir=\"ltr\"><a href=\"https:\/\/blvdchicago.com\/\" target=\"_blank\" rel=\"noopener\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/blvdchicago.com\/&amp;source=gmail&amp;ust=1636176193686000&amp;usg=AFQjCNG0prI25K1kLuR36YHrY43PkeIpwg\">BLVD Steakhouse<\/a><\/h3>\n<p dir=\"ltr\">A wise person once said if you don\u2019t like Brussels Sprouts, it\u2019s because you\u2019ve never had them prepared the right way, and you\u2019ll learn that\u2019s true when you assemble Chef Johnny\u2019s amazing recipe as a side dish for your upcoming Thanksgiving celebration.<\/p>\n<p dir=\"ltr\">Serves: Two<\/p>\n<p dir=\"ltr\"><strong>Ingredients:\u00a0<\/strong><\/p>\n<ul>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1 lb. Brussels sprouts<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1\/4 lb. bacon<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1 red bell pepper<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">2 eggs<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1\/4 Lime wedge<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">\u00bc C. Grapeseed oil<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1 T. white vinegar or pickle juice<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Salt &amp; Pepper to taste<\/p>\n<\/li>\n<\/ul>\n<p dir=\"ltr\"><strong>Directions:\u00a0<\/strong><\/p>\n<ol>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Clean the Brussels sprouts by cutting the bottom off and splitting them in half.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Toss with grapeseed oil, salt and pepper, and roast at 350*F for 10-12 minutes or until lightly caramelized and tender but not mushy.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Dice and render bacon until crispy. Strain off bacon grease and set aside.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Roast red bell pepper over an open flame. If you don&#8217;t have a gas range, place whole peppers in a 400*F oven until soft and caramelized. Place roasted peppers in a mixing bowl with a lid and set aside on a countertop until the peppers have cooled to room temperature. When the peppers are cool enough to handle, peel the skin and scrape the seeds. Discard the skins and seeds.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Transfer the roasted red pepper flesh to a blender and pur\u00e9e until smooth.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Season with a pinch of salt and pepper.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">In a saucepot, bring water to a boil.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Add white vinegar or pickle juice to the poach pot.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Crack one egg and gently place in the simmering water. You don&#8217;t want the water to boil too rapidly; it might break apart the egg. Give the water a little swirl with a spoon to keep the egg moving and not sticking to the bottom. Cook the poached egg as long as you desire. I suggest 2-3 minutes for a nice runny yolk.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Now you can assemble the dish! Start by placing a few spoonfuls of red pepper sauce in the bottom of your favorite bowl or side dish.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Next, toss the roasted Brussels sprouts with the cooked bacon. Adjust seasoning with salt and pepper as needed.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Place the bacon\/brussels sprouts mix over the red pepper sauce and top with a poached egg. Squeeze a wedge of lime over the top for a nice touch of acid and bon app\u00e9tite!<\/p>\n<\/li>\n<\/ol>\n<figure style=\"width: 1200px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Fig-Carrot-Stuffed-Kabocha-Squash_EXPS_TOHCA20_116646_E02_21_8b.jpg\" alt=\"Fig-Carrot Stuffed Kabocha Squash Recipe: How to Make It | Taste of Home\" width=\"1200\" height=\"1200\" \/><figcaption class=\"wp-caption-text\">Image Credit: Taste of Home<\/figcaption><\/figure>\n<h2 dir=\"ltr\"><a href=\"https:\/\/www.pressroomchicago.com\/about-1\" target=\"_blank\" rel=\"noopener\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/www.pressroomchicago.com\/about-1&amp;source=gmail&amp;ust=1636176193687000&amp;usg=AFQjCNHD5t4lOuehemlf8oSDC6PdhFJyWA\">Chef Noah Zamler&#8217;s<\/a> Fall Stuffed Kabocha Squash Recipe<\/h2>\n<h3 dir=\"ltr\"><a href=\"https:\/\/www.pressroomchicago.com\/\" target=\"_blank\" rel=\"noopener\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/www.pressroomchicago.com&amp;source=gmail&amp;ust=1636176193687000&amp;usg=AFQjCNGx3ES9CPbOfxB2ULL-yUIyaybTbA\">The Press Room<\/a><\/h3>\n<p dir=\"ltr\">Move over Pumpkin, this Stuffed Kabocha Squash recipe is the perfect side dish to serve this Thanksgiving<\/p>\n<p dir=\"ltr\"><strong>For the filling:<\/strong><\/p>\n<ul>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">12 baby portabella mushrooms<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1 small eggplant<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1 roma tomato<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1\/2 bunch Swiss chard<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">2 shallots<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">3 tablespoons sage<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">2 honey crisp apples<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1 C white wine<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">2 C cooked rice<\/p>\n<\/li>\n<li dir=\"ltr\">1 C feta crumbles<\/li>\n<li dir=\"ltr\">2 T toasted pumpkin seeds<\/li>\n<li dir=\"ltr\">1 kabocha squash<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Preheat oven to 375 degrees, cut kabocha squash in half, scoop out the seeds and place in the oven for 30 minutes<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">\u00a0Dice eggplant, Swiss chard, shallots, apples, and mushrooms and cook over high heat until caramelized<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Add your sage and deglaze the pan with white wine.\u00a0 Let sit until squash is done cooking.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">In a food processor, blend together the cooked rice and cooked vegetables until smooth, remove the squash from the oven and place the filling in the halved squash, and crumble feta on top, bake at 375 for an additional 5 minutes, then turn on the broiler for 2 minutes.<\/p>\n<\/li>\n<li dir=\"ltr\">Pull out of the oven and serve immediately. Garnish with pumpkin seed.<\/li>\n<\/ol>\n<p dir=\"ltr\">PS: The squash itself is a great option for gluten-free and vegan guests alike<\/p>\n<p dir=\"ltr\"><strong>For the sauce:<\/strong><\/p>\n<ul>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1 cucumber<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">2 cloves garlic<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1 C yogurt<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1\/2 lemon<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">2T extra virgin olive oil<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">2T black pepper<\/p>\n<\/li>\n<\/ul>\n<p dir=\"ltr\">Grate the cucumber and garlic on a cheese grater and lightly season with salt, let sit for about 30 minutes and then with cheese cloth or a towel ring them dry.\u00a0 Combine the yogurt and cucumber mixture with lemon juice, extra virgin olive oil and black pepper.<\/p>\n<figure id=\"attachment_404580\" aria-describedby=\"caption-attachment-404580\" style=\"width: 1440px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-404580\" src=\"https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/Sausage-Pretzel-Stuffing.jpg\" alt=\"\" width=\"1440\" height=\"1080\" srcset=\"https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/Sausage-Pretzel-Stuffing.jpg 1440w, https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/Sausage-Pretzel-Stuffing-300x225.jpg 300w, https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/Sausage-Pretzel-Stuffing-370x278.jpg 370w, https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/Sausage-Pretzel-Stuffing-842x632.jpg 842w, https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/Sausage-Pretzel-Stuffing-406x305.jpg 406w, https:\/\/urbanmatter.com\/chicago\/wp-content\/uploads\/2021\/11\/Sausage-Pretzel-Stuffing-600x450.jpg 600w\" sizes=\"auto, (max-width: 1440px) 100vw, 1440px\" \/><figcaption id=\"caption-attachment-404580\" class=\"wp-caption-text\">Image Credit: Funkenhausen<\/figcaption><\/figure>\n<h2 dir=\"ltr\"><a href=\"https:\/\/www.chicagogourmet.org\/page\/MarkSteuer\" target=\"_blank\" rel=\"noopener\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/www.chicagogourmet.org\/page\/MarkSteuer&amp;source=gmail&amp;ust=1636176193687000&amp;usg=AFQjCNFSJ6XhKgVHIkfJEkZY00llHwcXpQ\">Chef Mark Steuer&#8217;s<\/a> Sausage &amp; Pretzel Stuffing<\/h2>\n<h3 dir=\"ltr\"><a href=\"https:\/\/www.funkenhausen.com\/\" target=\"_blank\" rel=\"noopener\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/www.funkenhausen.com&amp;source=gmail&amp;ust=1636176193687000&amp;usg=AFQjCNG1uhxCXFMiIB8Bqw2wAWbsnc8DKw\">Funkenhausen<\/a><\/h3>\n<p dir=\"ltr\">The hearty casserole gets its satisfying chew from day-old soft pretzels. If you are looking for side dish ideas for Thanksgiving, the recipe makes a delicious stuffing for poultry or pork. If using as a stuffing for whole birds, he recommends adding the mixture to the cavity immediately before roasting. I\u2019ve included the full recipe below.<\/p>\n<p dir=\"ltr\">Serves 4<\/p>\n<p dir=\"ltr\">Time: 1 hour, 50 minutes<\/p>\n<p dir=\"ltr\"><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">10 cups (1 lb. 12 oz.) day-old soft pretzels, cut in 1-in. pieces<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">2 Tbsp. unsalted butter, plus more for greasing<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1 cup (5 oz.) carrots, finely chopped<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1 cup (4\u00be oz.) celery, finely chopped<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1 cup (5\u00bd oz.) onions, finely chopped<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Kosher salt<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">2 medium garlic cloves, minced (2 tsp.)<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">\u00bd tsp. poultry seasoning<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1 Tbsp. finely chopped fresh sage<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1 Tbsp. finely chopped fresh thyme<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">2 Tbsp. chopped fresh parsley<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">\u00bd tsp. freshly ground black pepper<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1 lb. bratwurst or other mild sausage, casings removed<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">2 large eggs, lightly beaten<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1 cup chicken stock<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">One 11-oz. can condensed cream of celery soup<\/p>\n<\/li>\n<\/ul>\n<p dir=\"ltr\"><strong>Directions:<\/strong><\/p>\n<ol>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Preheat an oven to 350\u00b0F.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Spread the pretzels out in a single layer on 2 large baking sheets, then transfer to the oven and toast until the pretzel pieces are until just lightly golden and crispy, 15\u201317 minutes.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Transfer the pretzel pieces to a large bowl and set aside to cool to room temperature.In a large skillet over medium heat, melt the butter.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">When the foam begins to subside, add the carrots, celery, onions, season lightly with koshers salt, and cook, stirring frequently, until the vegetables are tender, 12\u201314 minutes.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Add the garlic and poultry seasoning and continue cooking until fragrant, 2\u20133 minutes more.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Stir in the sage, thyme, parsley, and black pepper, remove from heat, then scrape the mixture into the bowl with the pretzel pieces.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Wipe out the skillet and return it to medium heat. Add the sausage and cook, stirring frequently and breaking the meat apart with a wooden spoon until it is cooked through, 10\u201312 minutes.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Transfer the sausage and any drippings to the pretzel mixture. Stir gently to combine, then add the eggs, chicken stock, and cream of celery soup.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Use a silicone spatula to fold the mixture together.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Butter a 12-inch cast iron skillet or roasting pan, then transfer the stuffing into it, pressing down gently with a spatula.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Cover with aluminum foil, transfer to the oven and bake until heated through, about 30 minutes. Uncover and continue baking until golden brown and slightly crispy on the edges, 20-30 minutes more.<\/p>\n<\/li>\n<\/ol>\n<div class=\"sbi-embed-wrap\">\n<blockquote class=\"instagram-media sbi-embed\" data-instgrm-captioned data-instgrm-permalink=\"https:\/\/www.instagram.com\/p\/CUfYaY8LBQZ\/?utm_source=ig_embed&amp;utm_campaign=loading\" data-instgrm-version=\"14\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n<div style=\"padding:16px;\"> <a href=\"https:\/\/www.instagram.com\/p\/CUfYaY8LBQZ\/?utm_source=ig_embed&amp;utm_campaign=loading\" style=\" background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;\" target=\"_blank\"> <\/p>\n<div style=\" display: flex; flex-direction: row; align-items: center;\">\n<div style=\"background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;\"><\/div>\n<div style=\"display: flex; flex-direction: column; flex-grow: 1; justify-content: center;\">\n<div style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;\"><\/div>\n<div style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;\"><\/div>\n<\/div>\n<\/div>\n<div style=\"padding: 19% 0;\"><\/div>\n<div style=\"display:block; height:50px; margin:0 auto 12px; width:50px;\"><svg width=\"50px\" height=\"50px\" viewBox=\"0 0 60 60\" version=\"1.1\" xmlns=\"https:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"https:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-511.000000, -20.000000)\" fill=\"#000000\"><g><path d=\"M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631\"><\/path><\/g><\/g><\/g><\/svg><\/div>\n<div style=\"padding-top: 8px;\">\n<div style=\" color:#3897f0; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;\">View this post on Instagram<\/div>\n<\/div>\n<div style=\"padding: 12.5% 0;\"><\/div>\n<div style=\"display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;\">\n<div>\n<div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);\"><\/div>\n<div style=\"background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;\"><\/div>\n<div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);\"><\/div>\n<\/div>\n<div style=\"margin-left: 8px;\">\n<div style=\" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;\"><\/div>\n<div style=\" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)\"><\/div>\n<\/div>\n<div style=\"margin-left: auto;\">\n<div style=\" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);\"><\/div>\n<div style=\" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);\"><\/div>\n<div style=\" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);\"><\/div>\n<\/div>\n<\/div>\n<div style=\"display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;\">\n<div style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;\"><\/div>\n<div style=\" background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;\"><\/div>\n<\/div>\n<p><\/a><\/p>\n<p style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\"><a href=\"https:\/\/www.instagram.com\/p\/CUfYaY8LBQZ\/?utm_source=ig_embed&amp;utm_campaign=loading\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;\" target=\"_blank\">A post shared by Nonnina (@nonninachicago)<\/a><\/p>\n<\/div>\n<\/blockquote>\n<p><script async src=\"\/\/platform.instagram.com\/en_US\/embeds.js\"><\/script><\/div>\n<h2 dir=\"ltr\"><a href=\"https:\/\/www.fsrmagazine.com\/content\/nonnina-welcomes-john-boudouvas-executive-chef\" target=\"_blank\" rel=\"noopener\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/www.fsrmagazine.com\/content\/nonnina-welcomes-john-boudouvas-executive-chef&amp;source=gmail&amp;ust=1636176193687000&amp;usg=AFQjCNHd8oOh0FBxk4G3M8yb0RV2UKXcNg\">Chef John Boudouvas<\/a>\u2019 Roasted Butternut Squash &amp; Ground Turkey Arancini with Marsala Brown Gravy<\/h2>\n<h3 dir=\"ltr\"><a href=\"https:\/\/nonninachicago.com\/\" target=\"_blank\" rel=\"noopener\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/nonninachicago.com\/&amp;source=gmail&amp;ust=1636176193687000&amp;usg=AFQjCNGQyjuNBjkUZDmYEgK9303C4fvu3g\">Nonnina<\/a><\/h3>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1-1\/2\u00a0pounds\u00a0butternut squash, peeled and cubed<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">3\u00a0tablespoons\u00a0olive oil, divided<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1\u00a0shallot, minced<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">2\u00a0garlic cloves, minced<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1\u00a0cup\u00a0arborio rice<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">5\u00a0cups\u00a0chicken<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1\/2\u00a0tablespoon\u00a0salt<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1\u00a0teaspoon\u00a0black pepper<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1\/4\u00a0cup\u00a0honey<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1\u00a0bunch\u00a0fresh sage finely chopped (about 10-15 leaves)<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1 \u00bd pound Cooked Ground Turkey<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">3\u00a0eggs<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">6\u00a0ounces\u00a0grated Parmesan Cheese<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1\/2\u00a0cup\u00a0flour<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">1-1\/2\u00a0cups\u00a0panko breadcrumbs<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Canola oil<\/p>\n<\/li>\n<\/ul>\n<p dir=\"ltr\"><strong>Directions:<\/strong><\/p>\n<ol>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Preheat oven to 400 degrees.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Toss butternut squash with 2 tablespoons olive oil and spread on a baking sheet. Roast for about 20 minutes, stirring once about halfway through. It should be soft when pierced with a fork when it is done.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">While squash is cooking, heat remaining one tablespoon of oil in a medium saucepan over medium high heat. Saut\u00e9 the shallot and garlic for about 1 minute. Add rice and saut\u00e9 for about a minute, until the grains start to turn translucent. Reduce heat to low.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Add stock (which is preferably being kept warm in another pan on the stove), a half cup at a time. Stir until the stock is absorbed and then add another half cup until all the stock has been used and the risotto is soft and creamy. This should take about 20 minutes.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">When the squash is done, add it to the saucepan and stir until the squash has mostly broken down and is well-incorporated into the risotto. You may need to add a bit more stock to make this happen.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">At this point fold in the cooked ground turkey, chopped sage, parmesan, salt and pepper.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Remove the risotto from the heat once the mixture has become quite stiff. Refrigerate the risotto for at least an hour or until it&#8217;s cool enough to handle. You could also prepare up to this point a day before completing the recipe.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">While the risotto is cooling, Heat the honey very slowly in a small saucepan. Once it&#8217;s warm and liquid (about 100 degrees or so) remove it from the heat and add the sage leaves. You might want to muddle the leaves a little to help with the flavor extraction, but you&#8217;ll be fishing these sage leaves out later so don&#8217;t mash them up too much. Set the honey mixture aside.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">When you&#8217;re ready to make your arancini get everything set up first. Have a bowl for each:\u00a0 flour, 3 eggs beaten, panko.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">Mix 1 lightly beaten egg into the risotto. Use a tablespoon and get a big scoop of risotto. Then roll the ball in flour, then dip in egg and finally roll in panko. Set aside on a tray. Repeat for the rest of the risotto.<\/p>\n<\/li>\n<li dir=\"ltr\">\n<p dir=\"ltr\" role=\"presentation\">On the stove in a deep sided skillet, heat 1-inch of canola oil on medium low to about 350 degrees. Once the oil is hot enough, work in batches, dropping the risotto balls one by one into the oil, turning about every minute or so for even browning. They should be completely done in about 3-4 minutes. Remove and drain on a paper towel. Repeat for all the remaining arancini.<\/p>\n<\/li>\n<\/ol>\n<p><strong>Marsala Brown Gravy:<\/strong><\/p>\n<ul>\n<li>3 Tbsp unsalted butter<\/li>\n<li>3 Tbsp all purpose flour<\/li>\n<li>3 Tbsp chopped garlic<\/li>\n<li>2 Tbsp chopped sage<\/li>\n<li>32 oz. turkey stock or chicken stock<\/li>\n<li>\u2153 cup of Marsala wine<\/li>\n<li>\u00bd cup heavy whipping cream<\/li>\n<li>Salt and pepper to taste<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ul>\n<li>In a Dutch Oven over moderate heat, add butter, once it melts sweat garlic and sage, and allow to brown and get a nutty aroma.<\/li>\n<li>Add Marsala Wine, and allow to reduce, then add in flour and whisk vigorously to form a roux.<\/li>\n<li>Add stock to the Dutch Oven and bring up to a soft boil, cook 10 minutes over medium heat. Add heavy whipping cream. Simmer 3-4 minutes. Season to taste.<\/li>\n<li>Ladle the sauce onto a platter and place crispy arancini\u2019s on top and garnish with shaved parmesan and fried sage leaves.<\/li>\n<\/ul>\n<p><em>Featured Image Credit: Unsplash<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>We know some of you are mega-talented in the kitchen. And we know you cannot wait to put on a brilliant meal for your friends and family this&hellip;<\/p>\n","protected":false},"author":2279,"featured_media":404574,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25944,26324],"tags":[],"class_list":["post-404572","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-trending","category-category-winter-hub"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v21.4 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Ultimate Side Recipes for Thanksgiving from Chicago\u2019s Best Chefs | UrbanMatter<\/title>\n<meta name=\"description\" content=\"Sweep your friends and families off their feet with these ultimate side recipes for Thanksgiving from your favorite chef in Chicago!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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