Get recipes for Thanksgiving side dishes from celebrity chefs like Giada De Laurentiis

Thanksgiving is a time when family and friends get together to celebrate the holiday with a sense of thankfulness and tradition. Home chefs shine during this time. Although traditional and well-loved family recipes are typically at the center of every Thanksgiving dinner (along with a large and juicy turkey), there are times when you want to add something new to the mix. When you are looking for inspiration in other places, you should seek it out from pros.

We have asked some of the most renowned chefs in the United States, such as Charlie Palmer, Susan Spicer, José Andrés, Wolfgang Puck, Giada De Laurentiis, and Curtis Stone, to share the recipes and tales that go into their favorite Thanksgiving desserts and side dishes. It is certain that their Thanksgiving recipes will add a touch of flair to any holiday table.

José Andrés

José Andrés, a chef who has won the James Beard Award and been awarded a Michelin star, was born in Spain but now calls Washington, District of Columbia, his home. A number of restaurants, including as The Bazaar, Jaleo, and China Poblano, are owned and operated by the chef through his firm, José Andrés Group, which is located all across the country. Furthermore, the scale of his humanitarian work with World Central Kitchen, which is an organization that works to provide food to individuals who have been impacted by natural catastrophes all around the world, is unmatched.

When it comes to Thanksgiving, Andrés combines his Spanish heritage with the traditions that he has embraced from the United States. “Instead of traditional pasta like elbows, this recipe is made from fideos, the short, thin, vermicelli-like noodle we use all the time in Spain,” according to Andrés. “Adding Idiazabal cheese brings a little more of my homeland of Spain into such a traditional American dish.”

A delightful salty and crunchy texture is added to each bite of the vermicelli when it is topped with fried shallots. This texture is comparable to the crispy fried onions that you enjoy spreading on green bean casserole. “This is a dish of memory, and I hope it brings back good ones and helps you make new ones,” said the restaurant’s chef.

José Andrés’ recipe for vermicelli mac ‘n cheese

Total time (prep and cook): 8-10 minutes

Serves: 2, so triple or quadruple for gatherings


  • 1 shallot, peeled and sliced 1/8-inch thick
  • Rice flour, as needed
  • Oil for frying
  • 2 tablespoons olive oil
  • 1 garlic clove
  • 2 bay leaves
  • 1/2 cup vermicelli
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1 tablespoon Idiazabal cheese, finely grated
  • 1/4 tablespoon fudgy egg yolk*
  • 3 morel mushrooms


  1. Shallots should be placed in a bowl, coated with rice flour, and then removed from the bowl and shake off any excess flour.
  2. Place approximately one inch of a neutral oil, such as canola or vegetable oil, in a saucepan of medium size and heat it over medium-high heat until it shimmers. After frying the coated shallots in the hot oil until they reach a golden brown color, remove them and allow them to drain on paper towels.
  3. Position a second pot of a similar size over a heat source of medium. The garlic clove and bay leaves should be added to the olive oil after it has been heated for a few minutes. After that, add the vermicelli pasta and toast it while tossing it until it turns golden. Immediately after adding the stock and heavy cream, bring the mixture to a boil. Reduce the heat to a low setting and continue cooking for another four minutes. The heat should be turned off, and salt and pepper should be added to taste.
  4. After removing the clove of garlic and the bay leaves, transfer the vermicelli pasta combination to a dish that is suitable for serving. Idiazabal cheese should be grated very finely and sprinkled over the pasta before egg yolks are swirled on top.
  5. Over high heat, cook the mushrooms in a small amount of oil until they are tender. If you want to finish off the pasta meal, add the fried mushrooms and then top it off with the crispy shallots.

Wolfgang Puck

Many James Beard Awards and Michelin stars have been bestowed to Chef Wolfgang Puck, who is also well-known for his restaurant empire, which includes catering the Oscars Governors Ball that takes place after the Academy Awards. His favorite way to celebrate Thanksgiving is with his immediate family and close friends.

“I really enjoy Thanksgiving, because it’s one of the holidays where food really does bring people together,” according to him. Celebrations are held with family, friends, and coworkers, and everyone is invited to attend. During Thanksgiving, you build memories that will last a lifetime.

The recipe for his favorite Thanksgiving side dish is not one that originates from his own country of Austria; rather, it is a meal that is typified by the American culture.

Wolfgang Puck’s recipe for butternut squash casserole

Total time (prep and cook): 70-80 minutes

Serves: 8-10


  • 4 small to medium butternut squash, thinly sliced
  • 2 tablespoons cold butter
  • 3/4 cup tangerine or orange juice
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 16 to 20 fresh sage leaves, reserve the stems
  • 1 cup cream


  1. Preheat the oven to 375 degrees Fahrenheit. Separate the body of the butternut squash from the neck by cutting it in half lengthwise. It is necessary to remove the thick skin from the neck portion by using a vegetable peeler. Make thin slices of the squash neck, roughly one quarter of an inch in thickness, by slicing it crosswise. For instructions on what to do with the body half of the butternut squash, please go to Step 4.
  2. Shingle the squash slices in the casserole dish that has been buttered, ensuring sure that the rows are all the same length and width. To finish, sprinkle the slices with salt and pepper, and then drizzle them with the juice from the tangerine. Twenty minutes should be spent in the oven baking the casserole.
  3. Once the casserole has been removed from the oven, carefully place sage leaves in a random pattern between some of the slices of squash. It is the sage leaves that contribute to the lovely presentation of the squash, in addition to seasoning it. The casserole should be baked for an additional twenty minutes, or until the squash slices have reached the desired level of tenderness. Time spent in the oven will change depending on the thickness of the squash.
  4. Be sure not to throw away the bulb ends of the squash! Take the seeds out of the seeds, generously season them with olive oil, salt, pepper, and brown sugar, and then lay them on a baking sheet that has been lined with foil. After scattering the remaining sage stems over the squash, roast it in an oven preheated to 375 degrees Fahrenheit for thirty minutes, or until it is tender and has a caramelized appearance. Once the squash has had a chance to somewhat cool down, mash it with butter and maple syrup to create yet another delectable companion dish.


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