For our Thanksgiving menus this year, we decided to call in some ringers—fantastic chefs from different corners of the country, with very different takes on American cuisine. We’re proud to share with you updated traditionalist recipes from Michael Anthony of New York City’s Gramercy Tavern, Latin-Jewish flavors from Michelle Bernstein of Miami’s Michy’s, and the tricked-out hackers’ Thanksgiving from Anthony Myint and Karen Leibowitz of San Francisco’s Mission Street Food. Plus, special guest appearances from Nathan Myhrvold and the Modernist Cuisine team, in case your holidays won’t be complete without some carbonated cranberries. Special thanks to Fishs Eddy for the awesome props and Saipua for the stunning flowers. Enjoy! – Ed.
We knew we could count on Michael Anthony to remind us of the true meaning of stuffing: seasonal vegetables. Forget the giblets, this beautiful stuffing is made rich with roasted chestnuts, sunchokes, and finely chopped Swiss chard. But the best thing about it? It doesn’t even go in the oven.
Swiss Chard, Sunchoke and Chestnut Stovetop Stuffing
Michael Anthony, Gramercy Tavern
Serves 8-10 people
2 large bunches of Swiss chard
2 pounds sunchokes, washed and patted dry
1 pound fresh chestnuts, shells scored
4 tablespoons olive oil plus 1 teaspoon
2 onions, peeled and minced
3 garlic cloves, peeled and minced
1 sprig fresh rosemary, finely chopped
1 sprig fresh thyme, finely chopped
1 pint turkey gravy
Salt and pepper, to taste
For the bread
½ cup olive oil
2 tablespoons butter
2 garlic cloves, smashed
3 cups sourdough bread, cut into ¾” dice
Salt and pepper, to taste
1 pinch chili flakes
- Preheat oven to 375°F and bring a large pot of salty-tasty water to a boil.
- Remove the chard leaves from the stems (save the stems for another use) and wash the leaves. Simmer the chard for 3 to 4 minutes, until very tender. Drain the leaves and submerge under cool water until cool enough to handle. Ring out extra moisture from the leaves and slice finely. Set aside.
- Put sunchokes in a roasting pan, season with salt and pepper, and drizzle with olive oil. Place the chestnuts in a second roasting pan, and drizzle with olive oil. Put both pans in the oven. After 15-20 minutes, remove chestnuts from the oven, making sure the shells are easy to peel. When they are cool enough to handle, remove the shells from the nuts and cut in quarters. At 45 minutes, remove the sunchokes from the oven and allow to cool, then slice in thin rounds.
- In a large sauté pan, over medium heat, sweat the onions and minced garlic in a teaspoon of olive oil until they are soft. Add the chard, herbs, chestnuts and sunchokes to the softened onion and garlic mixture. Cover the mixture with gravy, season with salt and pepper, and gently simmer uncovered, for about 5 minutes.
- While the chard mixture is simmering, heat the ½ cup olive oil, butter, and smashed garlic cloves in a large sauté pan over medium heat. Toss the bread in the olive oil mixture until all the oil and butter is absorbed and the bread cubes are golden brown on all sides, about 10 minutes. Remove from heat and season with salt, pepper and chili flakes.
- Fold the Swiss chard mixture into the toasted bread and correct seasoning with salt and pepper. Serve.