Thanksgiving Sides & Recipes from Our Culinary Team

Thanksgiving is just around the corner; the perfect time to try out some new recipes. Turkey and ham are staples, but the side dishes are where your spread can differentiate itself. We’ve collected a handful of Thanksgiving recipes from Cotton Culinary leaders and are sharing them with you so you can bring something new to the table!




1 lb of bacon, cut into 1 in. pieces
1 ½ lbs of brussel sprouts, cut in half
¼ cup of olive oil
¼ cup of maple syrup
½ tsp of salt
½ tsp pepper


1. Grab a skillet and fry some bacon.
2. Remove bacon from the pan, leaving some of the fat.
3. Add olive oil to the pan.
4. Fry brussel sprouts until caramelized and crispy.
5. Add bacon back to the pan and drizzle maple syrup over it.




Field greens
1-2 Granny Smith apples, diced and tossed with fresh lime juice to avoid discoloration
2 ribs of celery, finely sliced
A handful of dried cranberries
A handful of roasted pecans or walnuts, chopped
1 Tbsp of salad olives
1 Tbsp of Kalamata olives
1 Tbsp of sliced pepperoncini peppers
4 - 8 oz of crumbled feta cheese
2 scallions, finely sliced to taste


Mix all ingredients in a large salad bowl and enjoy!


1. Take 1 packet of Good Seasons Italian dressing and mix according to directions using good olive oil and raspberry vinegar.
2. Pour over salad.




1 can (8 ¼ oz) of pineapple chunks, undrained
1 can (11 oz) of mandarin oranges, drained
1 container (8 oz) of sour cream (can use light)
1 cup of coconut flakes (or shredded)
1 cup of miniature marshmallows


1. Drain pineapple chunks, reserving 1 Tbsp. of juice.
2. Mix ingredients, including reserved pineapple juice in a bowl and toss lightly. Cover.
3. Refrigerate several hours or until chilled.
You can substitute Greek yogurt for sour cream or fresh fruit for canned for an even more refreshing taste!




1 cup of dried corn
3 cups of milk
3 eggs
2 Tbsp of sugar
1 Tbsp of melted butter


1. Grind corn in a blender until very fine.
2. Mix all ingredients together and put into a casserole dish, leaving plenty of room for the custard to rise. Note: For more custardy pudding, use a deep dish; for less custard, use a wide, shallow dish; and for a heavier pudding, let sit for about an hour then stir well before baking.
3. Bake at 375 for about 45 minutes. Note: You can speed up cooking by microwaving for 5 minutes before putting it in the oven. This changes the baking time to 30 minutes.




8 oz of button mushrooms, minced
6 Tbsp of unsalted butter
3 small shallots, minced
2 Tbsp parsley, minced
1 Tbsp tarragon, minced
6 whole tarragon leaves, to garnish
Kosher salt and freshly ground black pepper, to taste
¾ cup of dry vermouth
1 bay leaf
6 large sea scallops
2 Tbsp of flour
½ cup of heavy cream
⅔ cup of grated Gruyere
½ tsp of fresh lemon juice


1. Heat mushrooms, 4 Tbsp of butter, and ⅔ of shallots in a 4-qt saucepan over medium heat.
2. Stir parsley and minced tarragon into a saucepan, seasoning with salt and pepper.
3. Dive mixture among 6 cleaned scallop shells or shallow gratin dishes.
4. Bring remaining shallots, vermouth, bay leaf, salt, and ¾ cup of water to a boil in a 4-qt saucepan over medium heat.
5.Add scallops to the saucepan, cooking until barely tender, about 2 minutes.
6. Remove scallops and place each over mushrooms in shells.
7. Continue boiling liquid until reduced to ½ cup, about 10 minutes; strain.
8. Heat broiler to high.
9. Heat remaining butter in a 2-qt saucepan over medium heat.
10. Add flour and cook until smooth, about 2 minutes.
11. Add reduced cooking liquid and cream; cook until thickened, about 8 minutes.
12. Add cheese, juice, salt, and pepper, dividing sauce over scallops.
13. Broil until browned on top, about 3 minutes; garnish each scallop with a tarragon leaf.