The Must-Have Thanksgiving Dishes of Dallas' Top Chefs

Categories: Holidays

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Jello Mold Mistress of Brooklyn
Pomegranate Berry Jello Salad (with Vodka)
We all have our favorite dish at Thanksgiving. Maybe it's sweet potato casserole, cheesy mashed potatoes, Jello salad or cornbread dressing. No matter that crazy great-aunt Melba came up with the recipe 47 years ago; if it's not on the table when the bird is served, then just call the whole thing off, amiright?

Below are "must have" dishes for some of Dallas' top chefs.

Brian Luscher, The Grape
"A cellar temp red burgundy. Turkey pan gravy (I don't care what Paula Deen, Anne Burrell, Ina or Giada says, don't f* with it). Traditional sage bread stuffing -- don't put any bullsh!t in there: no oysters, no star anise, no sunchokes, no craisins, no chorizo, just play it straight. Crispy skin. I could eat the skin off entire turkey without remorse. I am the dominant male on this one; I will bare my teeth if you get too close to my quarry. I will eat the fat off your steak, too. Yeast rolls and butter. But, all I really need to be satisfied on T-Day is straight-up traditional dressing and gravy."

Brad Albers, Eddie V's
"Two things on my table every year: O'Carroll's Corn Casserole and Granna's Mac & Cheese. Both are family hits! They both go great with turkey or ham, all ya need then are some good wines & cold beer."

Matt McCallister, Campo Modern Bistro
"My mom's green chili cheesy potatoes. Roasted green chilis, potatoes and sharp cheddar. Secretly there's a can of Campbell's Cream of Chicken in there too. I still make it and it gets sour cream."

Kent Rathbun, Abacus, Jasper's Rathbun's Blue Plate Special, Shin Sei, KB's
"Cajun fried chicken with jalapeno gravy is a MUST for me and, I know it sounds different, but when I was growing up my family always had fried chicken along with the turkey or ham for our holiday dinner so I have to keep the tradition."

Dwight Harvey, Off the Bone
"I can't have Thanksgiving without my wife's cornbread dressing and not only do I eat it on Thanksgiving day but it's the first thing I get for breakfast when I wake up."

Randy Morgan, Fish City Grille
"Nothing screams Thanksgiving to me more than my Roasted Butternut Squash Green Apple Hash with Caramelized Onions and Smoked Bacon. The flavors combined are a perfect combination for the holidays."

Jason Boso, Twisted Root
"I have to have classic flavors from my youth and I LOVE green bean casserole."

David McMillan, The Screen Door
"Everything, super traditional, at least in my eyes. Turkey, cranberry sauce, giblet gravy, stuffing, candied yams with pecan streusel, mashed pots, green beans. Until this past year I always did this creamed onion gratin. I grew up with it, we always had it, so I always continued to make it. Last year I asked, "Does anyone like the onions?" It was a resounding no, even by me. So, one less tradition to carry on with starting this year!"

Salvatore Gisellu, Urban Crust in Plano
Salvatore and his wife Jeanne Marie (who does a lot of the cooking at home) order the Urban Crust Thanksgiving meal. Then they add about a dozen more items that they "have to have" like pate de fois gras apple, pecan cranberry salad, butternut squash, cranberry pine nut salad, sweet potato gnocchi and chocolate orange cloud cake. They also feed the deploying troops at DFW at 10 am every Thanksgiving day.

David Holben, Del Frisco's Double Eagle Steakhouse
Chef Holben makes sautéed brussel sprout leaves with caramelized onions and apple-smoked bacon every year.

Dean Fearing, Fearing's
Fearing makes personal favorite at Thanksgiving is Tortilla Dressing made with corn-bread crumbs, corn and flour tortillas and jalapeno chiles.


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5 comments
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Athena
Athena

Putting sage in Thanksgiving dressing/stuffing is only for people who don't know what good food tastes like.

Superb dressing/stuffing flavor comes from the home made cornbread, onions and celery sauteed' in butter and turkey fat, fresh chopped parsley, green onions, black and red pepper, all cooked in home made turkey stock and some of the fond from the pan in which you baked the turkey.  Chopped pecans, walnuts, and chopped oysters are fine, as are some of the turkey's liver and/or gizzard (giblets).  Even a small amount of crumbled, browned patty sausage is fine, as long as it doesn't overpower the dish and it doesn't have...sage.

Oh, and all you Yankees can save your white bread for bread pudding.  It certainly doesn't belong in turkey dressing, unless, that is, you are fond of gummy, gooey, tasteless food. In other words, Stovetop Stuffing.

And now on to the myriad of atrocious Cool Whip holiday concoctions...

Charles
Charles

He likes Brussels sprouts, not brussel sprouts.

Tiredofsagedressing
Tiredofsagedressing

Where are the recipes?

LaurenDrewesDaniels
LaurenDrewesDaniels

UGH! Sorry! See, we have turkey on the brain and it's getting all goofy. 

We went back and forth on whether or not to include recipes that we can't vouch for (haven't tested, no offense Mr. Fearing). And we don't really do recipes often here on this site. So, at the last minute nixed the recipes.  

However, just between you twos and me (everyone else quit reading now) you can email me at my name up there at gmail and I'll send them to you. 

Kay? 

Dave
Dave

What good is this article without the recipies?

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