Side dish recipes for an American harvest Thanksgiving

COOKING CLASS: MAKE THIS MENU

Chef Lenore Pinello, The Post's test kitchen consultant, will be making this full menu at her In The Kitchen cooking space.

RECIPES

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All recipes are by chef and test kitchen consultant Lenore Pinello, of In the Kitchen cook space, Tequesta, Fla.

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BUTTERNUT SQUASH SOUP

1 (2 to 3 pound) butternut squash, peeled and seeded

2 tablespoons unsalted butter

1 medium onion, chopped

6 cups chicken stock

Nutmeg, to taste

Salt and freshly ground black pepper, to taste

1. Cut squash into 1-inch chunks and set aside.

2. In large pot, melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.

3. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Serves 6.

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GREEN BEANS WITH CRISPY SHALLOTS AND POMEGRANATE VINAIGRETTE

Grean beans:

2 pounds haricots verts or slender green beans, trimmed

Cook green beans in boiling salted water until tender, about 4 minutes (or 6 minutes if using regular green beans). Drain. Transfer to bowl of ice water to cool. Drain well. Wrap in several layers of paper towels. Seal in plastic bag and chill. (Make ahead: This recipe can be made 1 day ahead.)

Crispy shallots:

1½ cups olive oil or 1½ cups vegetable oil

3 tablespoons unsalted butter

5 to 6 shallots, peeled and sliced into thin rings

1/2 cup pomegranate seeds

1. Heat the oil and butter in a saucepan over medium-low heat until it reaches 220F degrees on a candy thermometer.

2. Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260F degrees. Stir the shallots occasionally to make sure they brown evenly.

3. Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

Pomegranate vinaigrette:

¼ cup extra-virgin olive oil

½ cup pomegranate juice

¼ cup balsamic vinegar

1 teaspoon Tupelo honey

Salt and freshly ground black pepper

Basil, sliced into thin ribbons

1. In a small bowl, combine ingredients and whisk until creamy.

2. Toss dressing with beans until well-mixed and taste for seasoning. Top with crispy shallots

Serves 8 to 10.

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BRUSSELS SPROUTS

1½ pounds Brussels sprouts, cut in half and trimmed

2 apples, cored and diced

1 small onion, peeled and diced

3 tablespoons olive oil

½ teaspoon kosher salt

¼ teaspoon black pepper

½ cup chopped walnuts, for sprinkling

1. Preheat oven to 400F degrees. In a large bowl, combine all ingredients except for the walnuts.

2. Pour combined ingredients onto a sheet pan or roasting pan and roast for 30 to 40 minutes, until the Brussels sprouts are crisp on the outside and tender on the inside.

3. Sprinkle with walnuts and serve.

Serves 6 to 8.

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CORNBREAD SAGE STUFFING

2 tablespoons unsalted butter

1 small red onion, finely chopped

2 stalks celery, finely chopped

1 garlic clove, minced

¼ teaspoon freshly grated nutmeg

¼ teaspoon freshly ground black pepper

1 bay leaf

2 tablespoons finely chopped fresh sage

½ cup chicken stock

1 cup cooked sausage, crumbled

4 cups stale cornbread, crumbled into large pieces

1. Preheat oven to 425F degrees. In large skillet over moderately high heat, melt butter.

2. Add onion, celery, garlic, nutmeg, pepper and bay leaf, and sauté until vegetables soften, 5 to 6 minutes.

3. Stir in sage and sausage and cook 30 seconds more.

4. Stir in stock and simmer, uncovered, until liquid is reduced by half, about 3 minutes.

5. Place cornbread cubes in large bowl and pour vegetables over them. Toss to mix well. Stuff turkey or bake stuffing separately.

Serves 6 to 8.

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ROASTED GARNET YAMS

4 large garnet yams (or sweet potatoes), peeled and sliced into 1/4-inch-thick wedges

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

1 tablespoon olive oil

1. Preheat oven to 400F degrees.

2. In a single layer, place yam slices on a baking sheet lined with parchment paper. Sprinkle with salt and pepper. Drizzle with olive oil. Bake for 15 minutes.

3. Turn slices over and return to oven for an additional 15 minutes, or until caramelized on the outside and soft on the inside. Simply delicious!

Serves 8.

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WHOLE CRANBERRY AND FLORIDA CITRUS RELISH

2 navel oranges

1 lemon

1 lime

1 cup sugar

3 cups fresh cranberries

¼ cup Grand Marnier

1. Using a vegetable peeler, strip the zest from the oranges, lemon and lime. Cut the zests into very thin 1 1/2-inch-long strips.

2. Peel the citrus fruits using a sharp paring knife, making sure to remove all the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl.

3. In a nonreactive medium-sized saucepan, cook the sugar over moderate heat, stirring with a wooden spoon, until a clear amber syrup forms, 3 to 4 minutes.

4. Immediately add the citrus zests and stir constantly for 30 seconds, then stir in the citrus fruits and juices and cook for 30 seconds more. Add the cranberries and bring to a gentle boil.

5. Cook, stirring occasionally, until the relish is jam-like, about 12 minutes. Remove from the heat and stir in the Grand Marnier. Let cool completely, then refrigerate. The relish can be refrigerated for up to 1 week. Serve at room temperature.

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BOURBON PECAN CHOCOLATE CHIP PIE

1 cup granulated sugar

4 tablespoons melted butter

3 eggs, slightly beaten

½ cup agave syrup or ¾ cup corn syrup

¼ teaspoon salt

2 tablespoons Kentucky bourbon

1½ teaspoons vanilla

½ cup chopped pecans

½ cup semisweet chocolate chips

1 unbaked 9-inch pie shell

1. In a mixing bowl, cream sugar and butter.

2. Add eggs, agave (or corn syrup), salt, bourbon and vanilla. Mix on low speed of mixer until blended.

3. Spread pecans and chocolate chips in bottom of the prepared pie shell. Pour filling over nuts and chocolate chips.

4. Bake in preheated 375F degree oven for 40 to 50 minutes, or until set.