Local Chefs Share Their Favorite Thanksgiving Side Dishes
Cactus Street Cantina
“Being Australian, Thanksgiving was new to me and quickly became my favorite holiday because of the food. Sweet potato casserole is my favorite. It’s sweet and savory and topped with marshmallows. Need I say more?”
– Lauren Jordan
SERG Restaurant Group
“Growing up, my mom made homemade egg noodles and cooked them in chicken or turkey broth. We put these on mashed potatoes. This is strictly a Midwest thing, and the main reason people come to my house for Thanksgiving.”
– Chef Nick Unangst
One Hot Mama’s
“I love shoepeg corn pudding. It’s so simple but decadent, with the sweet corn, silky custard and buttery, melt-in-your-mouth richness.”
– Chef Orchid Paulmeier
Poseidon Coastal Cuisine
“Coming from a different culture and finding out you can combine turkey with cranberry sauce blows my mind. That sweet and tangy flavor is stuck in my head forever.”
– Chef Rafael Diaz
Skull Creek Boathouse
“Coming from different cultures growing up, turkey tinga tostadas were a favorite. It’s shredded turkey simmered in a smoky chipotle-tomato sauce, served on crispy tostadas topped with crema, lettuce and avocado. It’s a great way to use leftover turkey, too.”
– Chef Jesus Lopez
Nectar Farm Kitchen Hilton Head
“Fresh sauerkraut pierogi; the family would all get together to make them. Everyone had a role: rolling, stuffing or poaching in butter with onions. Delicious, and a great time making them with the whole family together.”
– Chef Corey Adams
