Chicago chefs serve up recipes for Thanksgiving side dishes you can make at home

Still figuring out which all-important side dishes will make it to your Thanksgiving feast this year? Want some fresh ideas?

We asked three Chicago chefs to serve up their favorite side dish recipes, and give us insight into why each would be the perfect addition to your holiday menu.

Here’s what’s cookin’:

Ally Straussner

RECIPE: Mac y Queso

Courtesy of Pepe Barajas, owner of La Josie, 740 W. Randolph

“Mac & cheese is an adult and kid-pleasing comfort dish that’s extremely versatile! Our Mac y Queso at La Josie is inspired by dining family-style with loved ones, perfect for Thanksgiving. The elevated dish offers a Mexican twist on the classic recipe that can be served as a side or even as an entree.” — La Josie owner Pepe Barajas

Ingredients

For Mac y Queso

• 32 oz. cooked macaroni
• 14.5 oz. canned roasted corn, drained
• 24 oz. poblano crema
• 12 oz. manchego cheese
• 5 oz. crispy bread crumbs (purchase a loaf of telera bread)

For Crema

• 5 poblanos, cut in half and seeds removed
• 1 and 1/4 cup of cilantro
• 1 quart heavy cream
• 4 limes, juiced

For Bread Crumbs

• 1 loaf of telera bread
• 5 tbsp. melted butter
• 3/4 cup of fresh, chopped cilantro

Directions for Poblano Crema

Place poblanos on a baking sheet with cut side facing down.

Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.

Let poblanos cool for 20 minutes; remove skin.

Add poblanos, heavy cream, cilantro and lime juice to a blender or food processor and blend until smooth.

Directions for Bread Crumbs

Preheat oven to 250 degrees.

Cut the telera loaf of bread into cubes and place on baking on a baking sheet.

Brush bread with melted butter.

Place in oven until crispy, about 10 minutes.

Remove from the oven and place the bread in a large bowl.

Muddle the bread until you’ve made crumbs, and mix in cilantro (reserve some for garnish).

Directions for Mac y Queso

Preheat oven to 350 degrees.

Place cooked macaroni, roasted corn, poblano crema and manchego cheese to a mixing bowl and stir to combine.

Transfer mixture to a baking dish and place in oven.

Let the dish bake covered for 30 minutes and then an additional 5 uncovered.

Remove and top generously with bread crumbs.

Garnish with remaining cilantro. Serve.

Country Dijon Mustard Pomme Puree

Caren Leonard

Courtesy of chef/owner Martial Noguier of Bistronomic, 840 N. Wabash

“The Country Dijon Mustard Pomme Puree are a family-favorite in my house at Thanksgiving! The rustic mashed potatoes with garlic are rich with cream and butter. They’re an easy and delectable way to add a taste of France to your Thanksgiving spread.” — Martial Noguier

RECIPE: Country Dijon Mustard Pomme Puree

Ingredients

• 1 pound Yukon gold potatoes
• 1/2 cup crème fraiche
• 2 tbsp. unsalted butter
• 1 tbsp. whole grain Dijon mustard
• 1 tbsp. whole Dijon mustard
• Fresh Espelette pepper
• Salt to taste
• A pinch ground nutmeg

Directions

Fill a large saucepan about halfway, with warm water.

Bring to a simmer.

Peel and slice potatoes and add them to the simmering water.

Add a few pinches of salt, increase the heat, and bring to a boil.

Check the potatoes with a knife. If the knife has some resistance, continue simmering the potatoes until the knife comfortably slides through the potatoes.

When the potatoes have cooked through about 15 minutes, drain them in a large colander.

Add them back to the saucepan. To the saucepan, add the crème fraiche and butter, followed by the nutmeg.

Mash potatoes until smooth.

Stir in Dijon mustard and whole grain Dijon mustard.

Season with more salt and pepper, to taste. Serve.

Cranberry-Clementine Sauce

Recette

Courtesy of owner/pastry chef Jenny McCoy of Chicago-based pop-up Recette

“The beauty of this sauce is how it combines the tart and intense flavors of cranberries with the bright and acidic flavors of tangerines, both of with are in prime season and perfect for the Thanksgiving table.” — Chef Jenny McCoy

RECIPE: Cranberry-Clementine Sauce

Makes 2 cups

Ingredients

• 2 Clementines (or other tangerines)
• 1 – 12-oz. bag fresh cranberries
• 1 cup cranberry juice or water
• 1 cup granulated sugar
• ½ cup light brown sugar
• Salt and black pepper, to taste

Directions

Roughly chop the whole tangerines, peel and pith included. Puree the tangerines in a food processor until finely chopped.

In a medium saucepan, combine the pureed tangerines, cranberries, cranberry juice, sugar, and light brown sugar. Bring to a full boil over high heat, while stirring constantly. Reduce the heat to a simmer and cook until the cranberries have cooked down, the water has reduced, and the mixture has thickened, while stirring frequently. Remove from heat and add salt and pepper to taste. Let cool until room temperature.

Transfer the mixture to an airtight container and store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.