"True to my upstate New York roots, I make good old-fashioned green bean casserole, with cream of mushroom soup, and French's onions on top. We call them GB's at my house."
–Anne Burrell, host of Food Network's Secrets of a Restaurant Chef
"If I were to serve a Thanksgiving dinner with no turkey and all sides, I would serve scalloped potatoes with Brussels sprouts and brown butter, and mashed potatoes with homemade marshmallows on top."
–Ben Ford, Ford's Filling Station, Culver City, CA
"I do the turkey thing, but I love brioche stuffing. I can't get enough of it."
–Michael Kramer, Voice at Hotel Icon, Houston
"Instead of traditional stuffing I serve a savory caramelized onion and wild mushroom bread pudding."
Tim Love, Lonesome Dove Western Bistro, Fort Worth, TX