Thanksgiving Recipes: Chef Clay Conley's Spaghetti Squash Gratin
As much as Thanksgiving is about the turkey, what most people really care about is the side dishes.
For the most part, however, our favorite accouterments tend to stick to the same few menu items. From mashed potatoes and gravy to green bean casserole to stuffing and its many incarnations, as much as we love them, even the most well-prepared dishes get kind of old year after year.
Unless, of course, you're a two time James Beard nominated chef.
We spoke to Clay Conley of Buccan about his Thanksgiving traditions and recipes -- and we managed to pick up a recipe for one of his favorite side dishes.
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In a similar vein to the rest of us Conley tends to stick to the same dishes year after year.
"I usually bone out the turkey, confit the back legs and shred them, mix it with a chestnut and mushroom stuffing, and roll it down the center of the white meat and sous vide the whole thing," said Conley.
For sides he usually goes for a butternut squash soup, some variation of brussel sprout, a fresh cranberry sauce, and spaghetti squash gratin.
Yes, we all want to eat dinner at the Conley home. Since we can't, how about whipping up a Conley-style dish to impress your loved ones?
Fortunately, he was willing to dish out the recipe for his spaghetti squash gratin.