Lizbeth Scordo November 1, 2021 current PSL, restaurant

Coachella dates, parsnips and sage turkey sauce. Photography: Nate Abbott

The Almighty Bird takes center stage on the Thanksgiving table every year, and this holiday even earned the nickname of Turkey Day to commemorate the poultry main course. But secretly—or maybe not so secretly—everyone knows that when it comes to the perfect plate, side dishes are better than turkey every time. If you are tired of the old fillings and monotonous mashed potatoes that you have made every November for decades, we recommend that you make a new and inspirational dish to make your little game always better. To get you started, here are three homegrown recipes, each from a different background of Coachella Valley chefs, all of which may make your guests wish you a happy side dish day.

Manfred Bräuer, executive chef of Indian Wells Retro Club

"I have been to all over the world, no matter where I go-this is my eighth season here-I first like to use what is available locally and in the area. Some members asked me to be at their home After cooking for the holiday dinner, I created this recipe. This is my own view of traditional fillings with local flavors, using the dates we got in the Coachella Valley."

 2 tablespoons olive oil, 2 onions, a handful of fresh sage leaves, 4 parsnips, 8 ounces of local organic pitted dates, soaked in brandy and white wine, 1 drop of apple juice, 12 ounces of brioche bread, cut into 1 large Of free-range eggs 1 teaspoon sea salt and black pepper 1/4 cup chopped parsley 4 ounces salty turkey soup (can replace vegetable or chicken broth) 1 lemon flavor

Engin Onural, owner and executive chef of Palm Springs Sandfish Sushi & Whiskey and The Venue Sushi Bar & Sake Lounge, Palm Desert

"In Turkey, we celebrate the miracle of yogurt. It has been a part of our lives for a long time, and I think we tend to consume more than others. One of our regular dishes is called cacık. You can add it to any In the lunch or dinner menu, I enjoy it when celebrating Thanksgiving here. You can get the sweetness of "creamy" by diluting with water. Add a little less to make it a thick and refreshing tzatziki dip-perfect for Add it to other vegetable garnishes — or add a bit more to make it more like soup. I like to eat more cucumber and a bit of garlic.”

2/3 cup Süzme yogurt (or another thick, filtered yogurt, such as Greek yogurt) 3 large cucumbers, peeled, centered, chopped 2/3 cloves of garlic, peeled and grated 2/3 lemon, squeezed Juice 2 tablespoons olive oil 1 tablespoon dried mint, plus additional garnish salt for seasoning Optional: Urfa, dried Turkish pepper, for garnish

Chermica Simmons, owner and chef Mica's Soul Kitchen, Palm Springs VillageFest, Palm Springs Farmers Market

“I’ve been eating kale since I was a kid, especially during the holidays and New Years. They mean good luck. This is the grandmother’s recipe that I still make today. For me, the recipe itself has no soul, but we, as chefs, bring it to the recipe. Here comes soul and love. Good atmosphere brings delicious food."

1 large bag of kale, cleaned to remove stems and brown spots 2 pounds of turkey leg, 1 onion, chopped 1 green pepper, chopped 1 radish, chopped 1 whole clove of garlic 4 tablespoons salt 4 tablespoons garlic salt 4 tablespoons black Pepper 4 tablespoons onion powder 4 tablespoons Cajun seasoning 4 tablespoons graded garlic

Our: Privacy Policy | Terms of Use

©® Desert Publications Inc. 303 N. Indian Canyon Drive, Palm Springs California 92262