Thanksgiving feast side dishes that stand out made easy by the Down to Earth Chef

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MILWAUKEE -- We all know the turkey is the main event in your Thanksgiving dinner feast. But the sides are just as important. Down to Earth Chef Karen Gill joined the Studio A team with some side dishes that stand out.

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Roasted Garbanzo Bean, Massaged Kale, Pine Nut Salad with Sun-dried Tomato Dressing

Serves 6 as a side dish Adapted from

  • 28 ounce can garbanzo beans, rinsed, drained and dried with a towel
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • ½ teaspoon sea salt
  • 1 medium bunch curly kale, stems removed and chopped
  • 1 tablespoon extra-virgin olive oil
  • sprinkle of kosher salt
  • 1/2 cup pine nuts, toasted in 350-degree oven, about 12 minutes


  • 1/2 cup soft sun-dried tomatoes, diced
  • 2 scallions, diced
  • 3 tablespoons extra-virgin olive oil
  • Juice of one lemon juice and zest
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon hot sauce
  • 1 clove garlic, minced

Preheat oven to 375-degrees. Spread chickpeas onto a rimmed baking sheet. Add 1 tablespoon olive oil, cumin, smoked paprika and salt and pepper. Toss
to combine. Roast until beans are shriveled with a dense, nutty texture, about 45-60 minutes. Remove from oven and cool. Place chopped kale in a large mixing bowl. Add 1 tablespoon olive oil and kosher salt. Massage about 3-4 minutes until reduced in size and is shiny and bright looking.

In a small, glass jar, combine sun-dried tomatoes, scallions, olive oil, lemon juice & zest, vinegar, hot sauce and garlic. Season with salt and pepper. Cover
and shake well. Add garbanzo beans to bowl with kale. Add pine nuts and sun-dried tomato dressing. Toss well. Adjust seasoning with more salt, pepper, and/or lemon juice as necessary.

Celery Root, Parsnip and Pear Mash

Serves 4-6

  • 1 large celery root, (about 1.5 pounds), peeled and chopped
  • 1 large parsnip, peeled and chopped
  • 1.5 cups chicken or vegetable broth
  • 2 medium pears, peeled, cored, seeded and chopped
  • 6 tablespoons butter, melted
  • ½ cup cream, warmed
  • salt & pepper, to taste

In a saucepan, place celery root, parsnip, broth and enough water to cover vegetables a ½ inch. Bring to a boil. Reduce heat to medium and simmer for
10-12 minutes or until vegetables pierce somewhat easily with a knife. Add pear and cook and additional 8-10 minutes, until all is soft. Remove from heat and drain off most of liquid, saving about ½ cup. Return to heat over stovetop and mash. Add butter and mash again. Add cream, salt & pepper and stir well to blend. Mash will be a bit chunky. If you prefer a creamier blend, place mash into a large food processor and blend until desired texture.


1 Comment

  • vegetarian stuffing box mix

    For ovo-lacto vegetarian recipes, scroll down to the bottom of the index- I’ve added
    an ovo-lacto vegetarian recipes section for
    readers who will not be strictly vegan, however enjoy wheat-free meatless recipe inspiration and veg-pleasant cooking.

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