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  4. Global Thanksgiving Side Dishes

Global Thanksgiving Side Dishes

By Food & Wine
Updated May 23, 2017
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Herbed Polenta and Parmesan Gratin
From an Asian-inspired sticky-rice dressing to Mexican chipotle-roasted baby carrots, here are globally-inspired Thanksgiving side dishes.
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Chipotle-Roasted Baby Carrots

A Recipe for Every Occasion
Credit: Christina Holmes
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When he makes this stunning salad at Empellón Cocina, Alex Stupak roasts baby carrots with mole poblano, a complex sauce that includes dried chiles, raisins and chocolate. Here, the carrots are roasted simply with smoky chipotles in adobo.

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Calabrese Mustard Greens

Calabrese Mustard Greens
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Just a little red wine vinegar transforms this otherwise familiar bowl of garlicky greens.

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Sautéed Parsnips with Dates and Spiced Yogurt

Sautéed Parsnips with Dates and Spiced Yogurt
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Jeff Cerciello says the inspiration to combine parsnips and dates came from Moro, a Moorish restaurant in London. To get the parsnips nicely browned, he cooks them on the stovetop in batches before roasting them with the dates, which caramelize in the oven.

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Smoky Chorizo Stuffing

Smoky Chorizo Stuffing. Photo © Con Poulos
Credit: © Con Poulos
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Rather than traditional sausage stuffing, chef George Mendes serves a smoky version using chorizo and hot pimentón de la Vera (smoked paprika).

  • More Fantastic Thanksgiving Side Dishes

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Creamed Cipollini Onions and Mushrooms

Creamed Cipollini Onions and Mushrooms
Credit: © John Kernick
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Beet-and-Blood-Orange Salad with Mint

Beet-and-Blood-Orange Salad with Mint
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To give this refreshing salad Palestinian flavor, Sam Mogannam seasons the dressing with ground sumac, a tangy Middle Eastern spice. While the color of golden beets contrasts nicely with dark red blood orange sections, any beet variety—from standard red ones to the white-and-pink striped chioggia—will be delicious.

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Golden Persian Rice

Golden Persian Rice
Credit: © Lucy Schaeffer
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Persian rice gets its extraordinary crust, or tah dig, as it slow-cooks in a thin layer of oil. The crust is bolstered here by crunchy triangles of pita bread. Tehran-born Alireza Sadeghzadeh, a software developer, learned the technique from his mother.

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Red-Miso-Glazed Carrots

Red-Miso-Glazed Carrots
Credit: © Con Poulos
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Red miso is made from soybeans fermented with barley or other grains. It adds a deep, savory flavor to these buttery carrots.

  • More Sensational Thanksgiving Vegetable Recipes

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Potatoes Lyonnaise with Lemon and Chile

Potatoes Lyonnaise with Lemon and Chile
Credit: © Con Poulos
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For April Bloomfield, the crisp potatoes and caramelized onions called potatoes lyonnaise are “the ultimate home fry.” After traveling to France, she perfected this version by adding chopped garlic, lemon juice and crushed red pepper.

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Sweet-and-Sour Catalan Spinach

Sweet-and-Sour Catalan Spinach
Credit: © Petrina Tinslay
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This sweet-and-sour spinach side dish gets its satisfying flavor from the combination of honey and sherry vinegar that’s drizzled on top. It’s relatively light, which makes it a great addition to a hearty Thanksgiving menu.

  • More Incredible Thanksgiving Vegetable Dishes

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Root Vegetable and Cauliflower Tagine with Parsley Yogurt

Root Vegetable and Cauliflower Tagine with Parsley Yogurt
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For Aida Mollenkamp, spiced Moroccan tagines are a dinner-party staple because they can be made in advance. “In case something impromptu happens,” she says, “you’re not stressed about the main dish.” And tagines are incredibly versatile.

  • F&W's Ultimate Thanksgiving Recipe Guide

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Sticky-Rice Dressing

Sticky-Rice Dressing
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Joanne Chang says, “A Chinese meal isn’t complete without rice; Thanksgiving isn’t complete without stuffing. This sticky-rice dressing combines the best of both worlds.” Chinese sausage makes the rice deliciously sweet and savory. Chang likes using the Kam Yen Jan brand, which has no MSG; look for it at Asian markets.

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Curry-Roasted Butternut Squash and Chickpeas

Curry-Roasted Butternut Squash and Chickpeas
Credit: © John Kernick
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This Indian twist on the traditional Thanksgiving dish of roasted butternut squash is supereasy: After tossing the squash and chickpeas with curry and cayenne, Melissa Rubel Jacobson roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce.

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Swiss Chard with Ginger and Cumin

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“I often use just one or two spices, such as the ginger and cumin in this Swiss chard,” says Madhur Jaffrey. “It’s a very northern Indian approach.”

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Herbed Polenta and Parmesan Gratin

Herbed Polenta and Parmesan Gratin
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Maria Helm Sinskey created this indulgent baked polenta, made with plenty of Parmesan. It’s just as good when made ahead and reheated as it is when it comes straight out of the oven.

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    1 of 15 Chipotle-Roasted Baby Carrots
    2 of 15 Calabrese Mustard Greens
    3 of 15 Sautéed Parsnips with Dates and Spiced Yogurt
    4 of 15 Smoky Chorizo Stuffing
    5 of 15 Creamed Cipollini Onions and Mushrooms
    6 of 15 Beet-and-Blood-Orange Salad with Mint
    7 of 15 Golden Persian Rice
    8 of 15 Red-Miso-Glazed Carrots
    9 of 15 Potatoes Lyonnaise with Lemon and Chile
    10 of 15 Sweet-and-Sour Catalan Spinach
    11 of 15 Root Vegetable and Cauliflower Tagine with Parsley Yogurt
    12 of 15 Sticky-Rice Dressing
    13 of 15 Curry-Roasted Butternut Squash and Chickpeas
    14 of 15 Swiss Chard with Ginger and Cumin
    15 of 15 Herbed Polenta and Parmesan Gratin

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