Chef Kelly’s Two Favorite Thanksgiving Side Dish Recipes

There are so many classic holiday dishes – homemade cranberry sauce, creamy mashed potatoes and buttery herb stuffing come to mind. But, to me, these two particular recipes – my Thanksgiving Harvest Salad and Jalapeño Cornbread – capture the heart of what Thanksgiving is all about: delicious and uncomplicated dishes that celebrate the beautiful season of autumn and bring friends and family together. I absolutely love Brussels sprouts and butternut squash, so this Thanksgiving Harvest Salad is always one of my top choices for a holiday potluck or side dish. I often prepare a big bowl of this hearty roasted vegetable salad for the feast. My Jalapeño Cornbread is a fun way to spice up your Thanksgiving side dishes. Cornbread is comfort food at its best, and in this particular cornbread recipe, the sweetness is perfectly balanced by the savory sharp white cheddar and the kick from the jalapeños.

Happy Thanksgiving!

THANKSGIVING HARVEST SALAD
Serves 4 to 6
Cook Time 20 - 40 minutes

INGREDIENTS
1 butternut squash
1 pound Brussels sprouts, halved
¼ cup olive oil
2 tablespoons white balsamic vinegar
¼ cup extra virgin olive oil
2 cups cooked wheat berries

DIRECTIONS

1. Preheat the oven to 400°F/204°C.
2. Peel and seed the squash and cut into cubes the size of the Brussels sprouts.
3. In a large zip-lock bag, toss the squash with half of the olive oil.
4. Spread in a single layer on a sheet pan.
5. In the same bag, toss the Brussels sprouts with remaining olive oil.
6. Spread in a single layer on another sheet pan.
7. Roast the vegetables in the oven until caramelized and tender, about 20 to 40 minutes. (*Keep in mind that the squash may require more roast time than the Brussels sprouts.)
8. In a large bowl, whisk the vinegar vigorously while slowly adding the extra virgin olive oil in a thin, steady stream to form an emulsion.
9. Fold in the roasted vegetables and wheat berries into the bowl.
10. Toss to coat. Season to taste with salt if needed.
11. Add walnuts, cranberries, shallot and/or mint to dress.

JALAPEÑO CORNBREAD
Serves 6
Cook Time 20 - 30 minutes

INGREDIENTS
1 jalapeño pepper
1½ cups all-purpose flour
½ cup fine cornmeal
2 tablespoons sugar
1 tablespoon baking soda
1 teaspoon salt
2 eggs, beaten
1 cup whole milk
½ cup butter, melted
1 cup extra sharp white Cheddar
3 tablespoons thinly sliced grilled scallions
¼ cup honey, thinned with 1 tablespoon hot water

DIRECTIONS

1. Preheat the oven to 350˚F/177˚C.
2. Grease an 8-inch square baking pan with butter.
3. Use an outdoor grill or indoor cast iron grill to grill the jalapeño until charred and softened over high heat. Then transfer to a bowl, cover and let rest for 30 minutes.
4. Stem, seed, skin and mince the jalapeño.
5. Whisk together the dry ingredients in a large bowl.
6. In a medium bowl, whisk together the eggs, milk and butter.
7. Fold the wet ingredients into the dry ingredients.
8. Once mixed, add ½ cup of the cheese, the scallions and jalapeño.
9. Pour the batter into the prepared pan and sprinkle with the remaining cheese.
10. Bake for about 20 to 30 minutes. (*Bread is done when a toothpick inserted into the middle of the risen bread batter comes out clean.)
11. Slice into 6 squares and drizzle with thinned honey. Serve warm.

About Executive Chef & Director of Culinary Enrichment Kathryn Kelly
Since joining Oceania Cruises in 2011, Chef Kathryn Kelly’s passion for adult learning has been the driving force behind The Culinary Center. While overseeing a faculty of dedicated Chef Instructors, she is the chief architect of more than 100 unique culinary classes as well as our popular Culinary Discovery Tours™, which are immersive chef-led excursions offered in more than 40 destinations worldwide. Chef Kelly completed her doctoral studies in epidemiology at the Johns Hopkins Bloomberg School of Public Health and holds two master’s degrees in community medicine and biostatistics. After a fulfilling career in health care, she pursued her lifelong dream of becoming a chef, graduating with honors from The Culinary Institute of America in the fifth decade of her life. Chef Kelly resides on Amelia Island, Florida, and in Austin, Texas. She is an avid golfer and the proud grandmother of Kate, Luke and Jack – who spend cherished hours with their ”YaYa” grilling, cooking and baking for their grateful family.