Poised in the Kitchen: Thanksgiving Side Dishes

Thanksgiving is right around the corner and we all know the side dishes are the best part of most meals (no offense, turkey!). Here at Studio Poise we're sharing a few of our favorite Thanksgiving recipes that will be guaranteed crowd-pleasers at your next event! Post in the comments and tell us what your favorite Thanksgiving side dish is and stay tuned next week for some creative ways to use those leftovers!

Perfect Roasted Brussels Sprouts

Shared by *Sam Selig

As crazy it might sound brussels sprouts have always been a favorite vegetable of mine. However, I've never successfully gotten friends, boyfriends or family to eat them without putting up a fight until I came up with this combo!

Note: If you prefer to make this recipe vegetarian or vegan omit the bacon and the butter. ;)

Total time: 45 mins
Servings: 4-6

8 slices bacon
2 TBSP Extra Virgin Olive Oil (EVOO)
2-3 lbs brussels sprouts
salt & pepper
6-8 shallots
1 TBSP butter
1 TBSP balsamic vinegar

Cooking equipment needed:
1 baking sheet (cookie sheet)
1 small frying pan
Sharp knife
Parchment paper
Plate lined w/ paper towels
Cutting board

Line a baking sheet (cookie sheet) with parchment paper. Lay out 8 slices of bacon and place the sheet into a cold oven.

Set the oven to 400 degrees and cook the bacon for 17-18 mins until crispy.

While the bacon is cooking prep the sprouts and shallots:

  • Cut the bottom off brussels sprouts then cut them in half the long way, discarding the outer layer of leaves.
  • Peel the shallots and cut them crosswise to create circles.

Once cooked remove the bacon from the pan and place on papertowels to drain - do not discard the rendered bacon fat! However, toss out the parchment paper.

Lay the sliced brussels sprouts on the cookie sheet containing the bacon fat in a flat line so each brussels sprout is touching the pan (this ensures a nice roast!).  Sprinkle with sea salt + black pepper and a drizzle of EVOO.  

Set a timer and cook the brussels sprouts for 25-30 mins on the middle rack of the oven, turning once or twice until brown.

While the sprouts are roasting, fry the shallots in the frying pan using the butter. Salt and pepper them. Once the shallots are translucent and crispy on the edges deglaze the pan with the balsamic vinegar (if you've never deglazed simply pour the balsamic vinegar into the pan, swish it around ensuring the shallots are covered then remove from heat).

Crumble the cooled bacon into small pieces, adding it to the shallots and giving everything a toss.

Remove the brussels sprouts from the oven, pouring the shallot / bacon / balsamic mixture over them and tossing everything together.

Serve immediately and enjoy!

Note: Leftovers can be stored in the fridge and reheated (microwaved for 1-2 mins) for up to a week.

Cornbread, Apple, Sausage Stuffing

Shared by *Sam Selig

Every year we would try a new stuffing recipe at Thanksgiving. Four years ago this became the family favorite and we haven't looked for a new recipe since then! I've brought this to Friendsgivings and served it as a side dish with a roasted chicken and it's been a huge hit. Ideally the cornbread should be made the day before and left out uncovered to dry-out. If you don't have time to do that you can buy store-bought cornbread (or cornbread muffins - just make sure they don't have a sugary topping!).

Note: For vegetarian / vegan options omit the sausage and replace the chicken stock with vegetable stock. Also, when buying stock it's really important to use low-sodium so you can control the salt level of the dish!


1 1/2 pounds cubed and dried cornbread
1 TBSP olive oil
1 pound Italian sausage (no casing)
1 medium onion, chopped
2 stalks celery, chopped
2 Granny Smith apple, peeled and chopped coarsely
1 tsp freshly minced thyme leaves
1 tsp freshly chopped sage leaves
1 tsp poultry seasoning
2 cups low-sodium chicken stock or vegetable stock
2 eggs, beaten
Salt and freshly ground black pepper
1/2 cup chopped pecans (optional)

Cooking equipment needed:
1 casserole dish/disposable tin pan 3-4" deep
1 small frying pan
Sharp knife
Cutting board

Make (or buy) cornbead and leave out uncovered for 12-24 hrs to stale up. Break up into small pieces and set aside.

Pre-heat the oven to 350 degrees.

Dice the celery, onions, apples and spices.

Cook sausage for 5 to 7 minutes until browned in the frying pan. Add onions and celery and saute quickly until softened. Add salt and pepper, to taste.

In a large bowl, add cornbread, spices, chicken stock, apples, sauteed sausage/vegetable mixture and pecans (optional). Mix well. Add eggs. Combine and stir well together.

Add to a large casserole dish/disposable tin pan and bake for 30-35 minutes until brown on top.

Note: Leftovers (if there are any) can be refrigerated for up to a week and reheated in the microwave.