Alessi Thanksgiving Sides - blog

We collected all our favorite Thanksgiving side dish recipes for you to use in your own home. Have a happy Thanksgiving from all of us here at Alessi.

Dijon Balsamic Green Beans


  • 1 pound green beans in steam bag
  • 2 tablespoons Alessi Red Wine Vinegar
  • 2 tablespoons Alessi Extra Virgin Olive Oil
  • 1 tablespoon Alessi Dijon Balsamic Reduction
  • 1 tablespoon butter
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 1 cup grape tomatoes, halved



Steam green beans according to package directions until crisp and tender. In a small bowl, whisk together wine vinegar, olive oil and balsamic reduction.

Melt butter in a skillet over medium heat, add green beans then drizzle oil and vinegar on top. Season with salt and pepper then add tomatoes. Toss everything together in skillet until heated through.

Parmesan Artichoke Stuffing


  • 1 pound white bread
  • 1 tablespoon butter
  • 1 tablespoon Alessi Extra Virgin Olive Oil
  • 8 ounces sliced mushrooms
  • 1 cup celery, finely chopped
  • 1 onion, finely chopped
  • 2 teaspoons Alessi Garlic Puree
  • 1 12oz jar Vigo Quartered Marinated Artichoke Hearts, drained and chopped
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1/2 cup Parmesan cheese, grated
  • 1 egg
  • 2 cups chicken broth


Preheat oven to 350. Cut bread into 1” cubes and place in two shallow baking dishes. Bake until toasted and lightly brown, about 12-15 minutes.

Melt butter in a large skillet over medium heat and add olive oil. Sauté mushrooms, celery, and onion until tender. Add garlic and artichokes and cook an additional 2-3 minutes. Season with salt, pepper, oregano and parsley.

In a small bowl, whisk together egg and chicken broth. In a large bowl, combine sautéed vegetables and bread cubes then add Parmesan. Pour egg mixture over bread and vegetables and mix well. Transfer to a large baking dish. Bake for 30 minutes then remove foil and bake an additional 10-15 minutes.

Creamy Truffle Mac n' Cheese


  • 1 pound Vigo Elbow Pasta
  • 6 tablespoons butter, divided
  • 5 tablespoons flour
  • 2 cups heavy cream
  • 1 tablespoon Alessi Roasted Garlic Puree
  • 2 1/2 cups shredded white cheddar cheese, divided
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 1/4 cup chives, minced
  • 4 teaspoons truffle oil, divided


Cook pasta according to package directions. Drain, toss with 1 tablespoon butter and set aside.

In a heavy bottomed pot, melt remaining butter on medium heat. Add flour 1 tablespoon at a time, stirring until all lumps are gone. Add cream and season with salt and pepper. Cook over medium heat stirring occasionally until thick and smooth. Add garlic and 2 cups of cheese and stir until melted. Remove from heat and stir in 2 teaspoons truffle oil.

Add pasta to cheese sauce and season with salt and pepper. Pour into a baking dish and top with the remaining 2 teaspoons truffle oil, ½ cup of cheese, and chives. Broil on high for 2-3 minutes until cheese is melted.

Roasted Garlic Butternut Squash


  • 8 cups butternut squash, peeled and cubed (about one medium squash)
  • 2 tablespoons Alessi Extra Virgin Olive Oil
  • 3 teaspoons Alessi Roasted Garlic Puree
  • Alessi Sea Salt and Ground Black Pepper, to taste


Preheat oven to 450.

Combine all ingredients in a baking dish and toss to coat evenly. Bake for 25 minutes or until tender.

Roasted Garlic Mashed Potatoes


  • 2 pounds red potatoes, peeled
  • Alessi Sea Salt, to taste
  • 2 tablespoons butter, softened
  • 1/2 cup milk
  • 2 tablespoons Alessi Roasted Garlic Puree


Place potatoes in a stockpot with enough salted water to completely cover them. Bring water to a boil, reduce heat to low and cover and cook for 20-25 minutes. Potatoes should feel tender when pierced with a fork. Drain and return to pot.

Using a blender, mash potatoes. Add butter. Slowly add milk until smooth. Stir in garlic puree until completely blended. Season with salt and pepper.

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