New takes on some Thanksgiving classics

Flip through the television channels and it's clear that America is mad about makeovers. This Thanksgiving, consider new takes on some old side dishes.We asked local culinary figures to help. Each one was assigned a holiday classic -- stuffing, sweet potatoes, green beans and cranberry sauce -- and told to give it an update. Here are the results:STUFFING:The original: Prepackaged breadcrumbs, chopped celery and onions, moistened with canned chicken broth.The makeover: Chestnut stuffing with diced butternut squash, chopped chestnuts, raisins and fresh herbs.Created by Jerry Liedtke, chef and co-owner, Tin Angel Cafe, Salt Lake City.The details: The recipe originated with Liedtke's Greek grandmother, who added ground beef and pine nuts to her traditional dish. But when Liedtke married a vegetarian, he learned to substitute vegetables for the animal proteins.With apologies to yiayia, the revised recipe is more "dynamic," says Liedtke. The butternut squash and raisins add sweetness, while the fresh herbs and cooked chestnuts are a welcome savory flavor.SWEET POTATOES:The original: Canned sweet potatoes covered in melted marshmallows.The makeover: A layered, sweet-potato-swirl casserole with onions, garlic, fresh herbs, feta cheese and a dash of cayenne pepper.Created by Jennifer Burns, a Salt Lake City-based culinary instructor.The details: This layered dish has a Mediterranean flair, but Burns keeps family tradition, adding a bit of butter and brown sugar for sweetness."The herbs go well with the richness of the potato. And the butter and sugar balance out the cayenne pepper," she said of the colorful dish that is baked and then inverted onto a serving platter for a gourmet presentation.GREEN-BEAN CASSEROLE:The original: Canned beans, processed cream of mushroom soup topped with not-so-healthy deep-fried onions.The makeover: Fresh green beans in a wild mushroom cream sauce topped with crispy pancetta and sweet potato chips.Created by Frank Krause, culinary director for the Art Institute of Salt Lake City in Draper, Utah.The details: Krause wanted to make something similar to the traditional favorite, but with fewer preservatives and less sodium. The homemade sauce gets earthy flavors from shallots and two kinds of wild mushrooms -- shiitake and portabello.The crunchy topping is still there, only this time it comes from crispy pieces of Italian pancetta and crushed sweet-potato chips -- found in the potato-chip aisle of most grocery stores.CRANBERRY SAUCE:The original: Red and jiggly and the round shape of the can it came in.The makeover: A frozen fresh cranberry salad with pineapples, apples, walnuts and orange liqueur.Created by Drew Ellsworth, chef and owner of Ecole Dijon Cooking School in Holladay, Utah.The details: These fall fruits are refreshing when mixed together. But the best thing is that it can be made ahead of the holiday to ease the last-minute crush, says Ellsworth. It's also a great appetizer or a light dessert.GREEN-BEAN CASSEROLE WITH WILD MUSHROOMS AND PANCETTABeans:2 quarts water2 tablespoons kosher salt1 pound fresh green beansMushroom sauce:8 ounces shiitake and portobello mushrooms1-1/2 tablespoons unsalted butter1/2 cup thinly sliced shallots1-1/2 tablespoons fresh minced garlicKosher salt to tasteFreshly ground pepper to taste1-1/2 tablespoons flour1 tablespoon dry cooking sherry3/4 to 1 cup low-sodium chicken stock1 cup heavy cream, half-and-half or whole milkTopping:1 slice dense whole-grain bread1 tablespoon unsalted butter2 ounces prepackaged sweet-potato chips, broken into bite-size pieces*2 ounces pancetta bacon, cooked and dicedKosher saltFreshly ground pepper to tastePreheat oven to 425 degrees. Bring water to a boil in a large pot. Place a double layer of paper towels on a baking sheet. Grease a 9- by 13-inch baking dish. Remove ends of the green beans and snap into bite-size pieces. Fill a large bowl with ice water, set aside.Add salt and beans to boiling water. Cover and cook for about 6 minutes or until crisp-tender and bright green.Drain beans in a colander, then plunge immediately into bowl of ice water to stop the cooking. Drain.Meanwhile, clean mushrooms. Remove stems and discard. Dice mushroom tops.In a medium frying pan over medium heat, melt butter. Add shallots and garlic, saute for 1 minute. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms begin to soften and shallots appear translucent, about 6 minutes.Sprinkle flour over the mushrooms, tossing until the mushrooms are lightly coated. Add cooking sherry and chicken stock, cooking until liquid starts to thicken. Add cream. Reduce heat to low and cook until the sauce thickens, about 10 to 15 minutes. Do not let mixture boil. Taste and adjust seasonings as necessary.Stir cooked beans into the mushroom sauce, coating evenly. Transfer mixture to prepared baking dish.For topping, process bread, butter and seasonings in food processor for about 10 to 12 quick pulses. Top beans with bread topping. Bake for 15 to 20 minutes or until piping hot.Remove dish from oven, top with cooked diced pancetta and sweet-potato chips.Recipe can be doubled.Makes 4 servings.*Chips, made from sweet potatoes, are available in the chip aisle of your local grocery store.-- Frank KrauseSWEET-POTATO SWIRL2 sweet potatoes4 tablespoons olive oil1/2 of one white onion, diced2 cloves garlic, diced1/2 cup unsalted butter3 tablespoons brown sugar1/4 cup finely chopped fresh flat-leaf parsley3 tablespoons finely chopped fresh oregano or 1-1/2 tablespoons dry oregano1/2 tablespoon cayenne pepperSalt to tasteFreshly ground pepper, to taste1/2 cup slivered almonds1/2 cup crumbled feta cheesePreheat oven to 400 degrees. Generously grease an 8- or 9-inch-round casserole dish with non-stick cooking spray. Set aside.Peel sweet potatoes. Using a mandolin slicer or knife, cut into 1/4-inch slices. Set aside.In a medium frying pan over medium heat, warm olive oil. Add onions, garlic, salt and pepper. Saute for 3 to 4 minutes. Add butter, brown sugar, parsley, oregano and cayenne pepper. Saute for 1 to 2 minutes or until butter melts. Remove from heat.Place some of the slivered almonds on the bottom of prepared baking dish. Add 2 to 3 tablespoons of onion-butter mixture or enough to cover bottom of the dish.Layer sweet-potato slices around outer edges of pan, overlapping them slightly, forming a circle around bottom of the dish. Don't worry about putting potatoes in the middle of the pan; large slices and baking will fill in this gap.Pour 3 to 4 tablespoons of vegetable-butter mixture over the first layer of sweet potatoes, Add a few slivered almonds on top. Repeat layers. Continue to layer until you are out of sweet-potato slices. The top layer should be the butter mixture and remaining almonds. Top casserole with feta cheese. Cover with foil. (Casserole can be prepared to this point one day ahead.)Bake 35 minutes. Remove foil and continuing baking for 10 more minutes or until cooked through. Remove from oven and cool slightly.Place a large round serving platter over the top of the baking dish.Carefully invert, so sweet-potato mixture is transferred to the plate. Gently remove baking dish. Before serving, wipe away any butter that has transferred to the plate.Recipe can be doubled using a large dish.Makes 6 servings.-- Jennifer BurnsCHESTNUT STUFFING1/4 cup minced shallots1 cup diced onion1 cup diced butternut squash, cooked1 red or yellow pepper, diced1 apple or pear, peeled, cored and diced1/2 cup (1 stick) butter1 (10-ounce) can chestnuts, drained and chopped8 cups day-old bread, cubed (white or wheat)1/4 cup golden raisins1-1/2 tablespoons chopped thyme1-1/2 tablespoons chopped sage1-1/2 tablespoons chopped parsley1 teaspoon allspice2 tablespoons salt1 teaspoon pepper or to taste1/2 cup white wine2 cups vegetable stockIn large skillet or stockpot, cook shallots, onion, butternut squash, the pepper and the apple or pear in butter until lightly browned. Add chestnuts, bread, raisins, herbs and spices. Stir together and cook about 5 minutes. Add white wine and vegetable stock to pan to deglaze. Cook for 10 minutes more and let cool.Use to stuff a holiday turkey. Or place in a large, greased casserole dish. Bake in a 350-degree oven until reheated, 20 to 30 minutes.Recipe can be doubled.Makes 6 servings, enough for a 10- to 15-pound turkey-- Jerry LiedtkeFROZEN CRANBERRY SALAD1 bag fresh cranberries1 apple, diced1/4 cup dried, sweetened cranberries (craisins)1 (8-ounce) can crushed pineapple with juice2 tablespoons honey2 tablespoons sugar2 tablespoons orange liqueurZest of one orange1/2 cup or more, chopped walnuts, almonds or pecans1 (1/4-ounce) envelope unflavored gelatin1/4 cup water1 cup plus 3 tablespoons heavy cream, whipped to firm but not stiff peaks, and lightly sweetenedLettuce leaves, for servingAdditional whipped cream, for garnishNuts, for garnishSweetened dried cranberries, for garnishSpray a 9-by-9-inch baking pan with non-stick cooking spray. Set aside.In a food processor, chop fresh cranberries and apple together, until mixture is quite coarse, but do not over-chop or puree.Place the berry-apple mixture in a large mixing bowl and stir in dried cranberries, pineapple, honey, sugar, orange liqueur, zest and nuts.In a microwave-safe bowl, dissolve gelatin in water. Heat in a microwave for 10 seconds or until mixture is completely dissolved into a syrup. Stir gelatin into fruit mixture. Fold in whipped cream. Spoon salad into prepared pan, cover with plastic wrap and freeze for several days before serving.To serve, defrost in the refrigerator for several hours. Cut partially defrosted salad into squares. Place lettuce leaves on a large serving tray or individual serving plates. Top with squares of cranberry salad. Garnish each serving with a dollop of additional whipped cream. Sprinkle with nuts and craisins.Recipe can be doubled.Makes 9 servings.-- Drew Ellsworth(Kathy Stephenson can be contacted at kathys(at)sltrib.com.)(Distributed by Scripps Howard News Service, www.scrippsnews.com.)