Step Up Your Holiday Game
The holiday for serious feasting is upon us and we can’t wait to dig in. Family recipes for Thanksgiving are well and good, but sometimes it’s fun to spice things up a bit (sorry, grandma). What better recipe to try than one from a North Fork chef? Chef Greg Ling of Greenport Harbor Brewing Co. in Peconic and chef Noah Schwartz of noah’s in Greenport share recipes for great side dishes your guests are sure to love this Thanksgiving.
Chef Greg Ling, Greenport Harbor Brewing Co.
Peconic Escargot, Peconic Gold Oyster and Peconic Bay Scallop Stuffing
- 2 sticks unsalted butter, divided, plus more for baking dish
- 2 quarts diced cornbread
- 15 slices white or wheat bread, toasted and cooled
- ½ large white onion, small dice
- 2 cups celery, small dice
- 2 cups green bell pepper, small dice
- 1 pint Peconic Bay scallops and their juice, sliced in half
- 3 dozen shucked Peconic Escargot and it’s liquid
- 1 cup chicken broth, plus more as needed
- 1 dozen freshly shucked local oysters and their liquid
- ¼ cup freshly squeezed lemon juice
- 4 tablespoons hot sauce (I like Crystal or Frank’s)
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh sage, finely chopped, or 1 teaspoon ground sage
- 1 ½ teaspoons sea salt
- ½ teaspoon ground black pepper
Heat oven to 360 degrees. Butter a 9×13-inch baking dish.
In a large bowl, mix cornbread and torn white bread, and toss to combine.
Melt 1 ½ sticks butter in a large pan over medium heat. Add onion, celery and bell pepper; sauté for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine.
In a medium bowl, stir together scallops, escargot, oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper. Add to bread mixture and combine. If dressing seems too dry, add a little oyster and scallop and more chicken broth; mixture should be very moist.
Pour dressing into greased baking dish. Dice 4 tablespoons butter into small pieces and scatter over top of stuffing. Bake until top and sides are browned, 40 to 45 minutes.
Chef Noah Schwartz, noah’s
Sautéed Local Brussels Sprouts
- 2 pounds Brussels sprouts cleaned, trimmed and halved
- 2 andouille sausage, sliced length wise and cut into ¼ inch half moons
- 1 cup crumbled gorgonzola cheese
- 1 cup peeled pearl onions
- 2 granny smith apples, cored and cut into 1 inch cubes
- ½ cup currants
- 10 sage leaves
- 3 tablespoons butter
- Salt and pepper
In a large stock pot bring salted water to a rapid boil. Add Brussels sprouts and cook for 1 minute or until Brussels sprouts turn bright green. Transfer to a bowl of ice water to cool immediately. Drain Brussels sprouts and dry well when cool.
In a large sauté pan heat butter over high heat until browned. Add sage leaves and andouille sausage and cook for 30 seconds while stirring. Add Brussels sprouts cut side down if possible to caramelize in the pan for approximately 1 minute. If your pan is too crowded work in batches.
Add pearl onions, apples and currants and continue to cook over high heat until all are lightly caramelized.
Add crumbled gorgonzola to pan and toss to coat vegetables. Serve immediately.
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