This Savory Side Was Named 2023's Most Popular Dish on the Thanksgiving Table

The sides are actually the mains this year. Plus, get a mushroom and truffle stuffing recipe from a Michelin-star chef.

The turkey is the star of Thanksgiving, right? Well, it turns out the side dishes are actually the main event.

A study from Shipt published October 26 reports that 51% of Americans would rather have Thanksgiving without a turkey than a Thanksgiving without the sides—indicating 2024 is the year #MakeSidesTheMain takes over on social media and at the holiday table. That remains to be seen, but with 16% of Americans reporting their meal includes seven or more side dishes, it's possible that more gatherings may skip the white and dark meat.

Opinions on sides vs. turkey vary significantly from generation to generation. Gen Z (58%) and millennials (51%) would be happy to fill their plates with cornbread dressing and roasted Brussels sprouts and leave the bird behind, but Boomers (43%) are still craving a turkey leg.

Related: 24 Thanksgiving Sides that Put an Unexpected Spin on the Classics

Most Americans (66%) go for more sides on their repeat visit to the serving table, especially with the decided favorite Thanksgiving dish: stuffing, not turkey. The other most popular Thanksgiving sides include mashed potatoes and mac and cheese.

To celebrate their #MakeSidesTheMain campaign, Shipt and Michelin Star chef Charlie Mitchell are hosting a stuffing-only Thanksgiving pop-up restaurant in New York City featuring a four-course meal. The menu is ~stuffed~ with recipe inspiration for your own side-studded table: a curried cauliflower with salsa verde stuffing, a entree choice of cornbread and andouille sausage dressing or Maitake mushroom and truffle stuffing, and a dessert of sweet potato and maple stuffing. Drinks include a cranberry thyme spritz and vanilla espresso martini.

Here's chef Mitchell's recipe for a homemade elevated Maitake mushroom and truffle stuffing.

Maitake Mushroom and Truffle Stuffing Recipe

Prep time: 25 minutes Cook Time: 1 hour 25 minutes

Yield: 8 to 10 servings (total yield: 14 cups)

• 1 (14-ounce) loaf brioche*, cut into ½ -inch cubes

• 6 tablespoons vegan butter (such as Earth Balance) divided

• 16 ounces sliced white mushrooms

• 2 tablespoons minced fresh garlic, divided

• 2 teaspoons Kosher salt, divided

• 2 cups vegetable stock

• 1 ½ pounds Maitake** mushrooms, coarsely chopped (about 2 inch pieces) (or Oyster mushrooms)

• 1 cup diced onion

• 1 cup diced celery

• ½ to 1 Scotch bonnet pepper*** (or Habañero pepper), seeded and chopped (optional)

• 2 to 3 tablespoons Black Truffle Sauce**** (or Truffle Pate)

• 2 tablespoons Sherry vinegar

• 1/3 cup fresh thyme leaves

• ¼ cup chopped fresh oregano leaves

• 2 tablespoons chopped fresh sage

• 1 teaspoon freshly ground black pepper

Preheat oven to 400°F. Grease a 13 x 9-inch baking dish.

Arrange brioche cubes in a single layer onto baking sheets. Bake 13 to 15 minutes or until toasted and lightly browned, stirring after 7 minutes. Transfer to a large mixing bowl. Reduce oven to 350°F.

While bread is toasting,  make the mushroom puree. Heat 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add white mushrooms; cook 6 minutes or until lightly browned. Reduce heat to medium-low; add 1 tablespoon garlic and 1 teaspoon salt. Cook 4 minutes. Transfer to a small saucepan and add 2 cups stock; bring to a simmer. Cover and simmer 10 minutes. Carefully transfer to a blender; blend until smooth and pureed. Set aside.

Heat remaining 4 tablespoons butter in same skillet over medium-high heat; add Maitake mushrooms; cook, stirring occasionally, 6 minutes. Add remaining 1 tablespoon garlic, onion, celery, chili pepper;  cook over medium-low heat until onion is tender and mushrooms are golden brown, about 6 to 8 minutes. Reduce heat to low; add truffle sauce, vinegar, thyme, oregano, sage, remaining 1 teaspoon salt, and pepper; cook 1 minute. Remove from heat.

Pour mushroom puree over toasted bread cubes; gently stir until coated. Add Maitake mushroom mixture to bread mixture; stir gently to combine.

Transfer to a greased 13 x 9-inch baking dish;  bake at 350°F for 25 minutes or until lightly brown.

• *Substitute Italian bread or ciabatta for a dairy-free alternative.

• **Maitake mushrooms, also called Hen of the Woods, can be purchased online or substitute with fresh oyster or shiitake mushrooms. 

• ***Wear disposable gloves when handling very hot chili peppers and avoid touching face. If Scotch bonnets are not available, substitute with Habañero pepper.

• ****Available for purchase online or in gourmet specialty stores.

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