The turkey is the star of Thanksgiving, right? Well, it turns out the side dishes are actually the main event.
A study from Shipt published October 26 reports that 51% of Americans would rather have Thanksgiving without a turkey than a Thanksgiving without the sides—indicating 2024 is the year MakeSidesTheMain takes over on social media and at the holiday table. That remains to be seen, but with 16% of Americans reporting their meal includes seven or more side dishes, it's possible that more gatherings may skip the white and dark meat.
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Opinions on sides vs. turkey vary significantly from generation to generation. Gen Z (58%) and millennials (51%) would be happy to fill their plates with cornbread dressing and roasted Brussels sprouts and leave the bird behind, but Boomers (43%) are still craving a turkey leg.
Most Americans (66%) go for more sides on their repeat visit to the serving table, especially with the decided favorite Thanksgiving dish: stuffing, not turkey. The other most popular Thanksgiving sides include mashed potatoes and mac and cheese.
To celebrate their MakeSidesTheMain campaign, Shipt and Michelin Star chef Charlie Mitchell are hosting a stuffing-only Thanksgiving pop-up restaurant in New York City featuring a four-course meal. The menu is ~stuffed~ with recipe inspiration for your own side-studded table: a curried cauliflower with salsa verde stuffing, a entree choice of cornbread and andouille sausage dressing or Maitake mushroom and truffle stuffing, and a dessert of sweet potato and maple stuffing. Drinks include a cranberry thyme spritz and vanilla espresso martini.
Here's chef Mitchell's recipe for a homemade elevated Maitake mushroom and truffle stuffing.
Maitake Mushroom and Truffle Stuffing Recipe
Prep time: 25 minutes Cook Time: 1 hour 25 minutes
Yield: 8 to 10 servings (total yield: 14 cups)
- The 1 (14-ounce) loaf brioche*, cut into ½ -inch cubes
- The 6 tablespoons vegan butter (such as Earth Balance) divided
- The 16 ounces sliced white mushrooms
- The 2 tablespoons minced fresh garlic, divided
- The 2 teaspoons Kosher salt, divided
- The 2 cups vegetable stock
- The 1 ½ pounds Maitake** mushrooms, coarsely chopped (about 2 inch pieces) (or Oyster mushrooms)
- The 1 cup diced onion
- The 1 cup diced celery
- ½ to 1 Scotch bonnet pepper*** (or Habañero pepper), seeded and chopped (optional)
- The 2 to 3 tablespoons Black Truffle Sauce**** (or Truffle Pate)
- The 2 tablespoons Sherry vinegar
- The 1/3 cup fresh thyme leaves
- ¼ cup chopped fresh oregano leaves
- The 2 tablespoons chopped fresh sage
- The 1 teaspoon freshly ground black pepper
Preheat oven to 400°F. Grease a 13 x 9-inch baking dish.
Arrange brioche cubes in a single layer onto baking sheets. Bake 13 to 15 minutes or until toasted and lightly browned, stirring after 7 minutes. Transfer to a large mixing bowl. Reduce oven to 350°F.
While bread is toasting, make the mushroom puree. Heat 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add white mushrooms; cook 6 minutes or until lightly browned. Reduce heat to medium-low; add 1 tablespoon garlic and 1 teaspoon salt. Cook 4 minutes. Transfer to a small saucepan and add 2 cups stock; bring to a simmer. Cover and simmer 10 minutes. Carefully transfer to a blender; blend until smooth and pureed. Set aside.
Heat remaining 4 tablespoons butter in same skillet over medium-high heat; add Maitake mushrooms; cook, stirring occasionally, 6 minutes. Add remaining 1 tablespoon garlic, onion, celery, chili pepper; cook over medium-low heat until onion is tender and mushrooms are golden brown, about 6 to 8 minutes. Reduce heat to low; add truffle sauce, vinegar, thyme, oregano, sage, remaining 1 teaspoon salt, and pepper; cook 1 minute. Remove from heat.
Pour mushroom puree over toasted bread cubes; gently stir until coated. Add Maitake mushroom mixture to bread mixture; stir gently to combine.
Transfer to a greased 13 x 9-inch baking dish; bake at 350°F for 25 minutes or until lightly brown.
- *Substitute Italian bread or ciabatta for a dairy-free alternative.
- **Maitake mushrooms, also called Hen of the Woods, can be purchased online or substitute with fresh oyster or shiitake mushrooms.
- ***Wear disposable gloves when handling very hot chili peppers and avoid touching face. If Scotch bonnets are not available, substitute with Habañero pepper.
- ****Available for purchase online or in gourmet specialty stores.