Innovative ideas for Thanksgiving side dishes

- Quinoa Stuffing (Serves 6
Chef Matt Johnson, Phoenicia Specialty Foods


  • 3 cups white quinoa
  • 6 cups vegetable broth
  • 3 tbsp butter
  • 1 tbsp Kosher salt
  • 1 cup dried cranberries
  • 1 cup chopped pecans
  • 1 bunch chopped green onions
  • 3 sprigs fresh rosemary
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1 tbsp Kosher salt


  1. Preheat oven to 350 degrees.
  2. In a sauce pan, bring the broth, butter and salt to a boil. Add quinoa and simmer covered for 15 minutes or until quinoa is tender.
  3. Put the cooked quinoa in a bowl and add all of the remaining ingredients and stir to combine well.  
  4. Put the mixture in a baking dish and place in the 350 degree oven and bake for 10-15 minutes or until stuffing is hot.

Curried Butternut Squash (Serves 6-8)
Chef Matt Johnson, Phoenicia Specialty Foods


  • 1/2 cup olive oil
  • 3 each julienned yellow onions
  • 10 cloves fresh garlic, sliced thin
  • 3 lbs butternut squash, peeled, cubed
  • 2 cups Sherry cooking wine
  • 3 tbsp curry powder
  • 2 tsp chili flake
  • 4 each bay leaves
  • 2 tbsp Kosher salt
  • 1 tsp ground black pepper
  • water as needed
  • 1 bunch chopped cilantro (for garnish)


  1. In a large pot with a lid, heat the oil.
  2. Add the onions and sweat until tender.
  3. Add the garlic and cook for another two or three minutes.
  4. Add the squash and sherry.
  5. Turn the heat down to medium/low and add the rest of the ingredients except for the cilantro.
  6. Cover with lid and continue to cook over low heat stirring every 5 minutes or so to make sure the squash is not sticking to the bottom.
  7. As the squash breaks down, it will create its own sauce.  If it seems to dry, add a little water.
  8. Continue to cook until the squash is tender but not completely cooked to mush.
  9. Remove from the heat and garnish with chopped cilantro.
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