We know that some of you are very talented in the kitchen. We know you can’t wait to prepare a great meal for your friends and family this Thanksgiving. Well, let's add some brand new recipes from Chicago's top chefs to your table. Check out these ultimate Thanksgiving recipes you can try this year!

Noodles are a great side dish you bring on Thanksgiving, and you will be the most popular guest at the party. Especially considering that you will use the handmade Cavatelli'Cacio e Pepe' recipe by Top Chef Season 15 Champion Chef Joe.

1c Parmesan cheese fondue 1oz olive oil

Pour flour on a wooden cutting board and knead it with your hands. Add water in the middle and start mixing the flour and water with a fork until a sticky dough is formed.

Fold the remaining flour with a bench spatula, and then knead it into a ball by hand.

Roll a few times on the table, then wrap the dough and put it in the refrigerator to stand for 10 minutes.

Pull out the dough, cut into quarters, handle 1 at a time, and wrap the rest. Roll into a long rope about ½” thick and cut into ½” wide pieces.

Press each piece of dough piece by piece into a wooden Cavatelli board. Push and slide down the plank and place it on a floured tray. Repeat until all the dough is used up.

Put the pasta in boiling water.

In a medium heat wok, add olive oil and black pepper. Heat until fragrant.

Turn off the heat, add 2 ounces of water for cooking the pasta, and then add the pasta. After about 2-3 minutes, the pasta will start to float.

Boil the pasta in water until it starts to thicken. Add to the hot pot, cook for another minute, add butter, and season to taste. Spread the fresh black pepper on the plate and crush it.

If there is no side to potatoes, is it even Thanksgiving? Chef Doug’s Skordalia is a creative Thanksgiving side dish idea. You don’t know you need it in your life. It will definitely become the topic of your family gathering.

¼ cup plus 2 tablespoons of fresh lemon juice

¾ cup Iliada extra virgin olive oil

We know you want to know what pesto has to do with Thanksgiving. But pesto is not necessarily unique to Italian cooking. It is just a combination of nuts, oil, herbs, and other ingredients. It can be used for anything from dips to soups to marinades or sandwiches. Therefore, chef Bill Kim used Asian versions of these ingredients—such as kimchi instead of cheese as a bit of fermentation—and created a similarly balanced sauce, obviously Korean. It will increase the strength and enhance the flavor of the food.

1 chili in adobo sauce, plus 1 tablespoon of adobo sauce

¼ cup of kimchi, homemade or store bought

½ cup of fresh basil leaves, firmly packed

Put the Nuoc Cham sauce, lemongrass chili sauce, jalapeno and adobo sauce, kimchi, peanuts, basil and oil in a food processor and process for about 1 minute until well mixed.

Transfer to an airtight container and refrigerate for up to 2 weeks or freeze for up to 2 months. Or freeze in a standard ice cube tray, then transfer the ice cubes (about 2 tablespoons each) to a plastic freezer bag and freeze for up to 2 months.

A wise man once said that if you don’t like Brussels sprouts, it’s because you have never prepared them the right way. When you use Chef Johnny’s amazing recipe as a side dish for the upcoming Thanksgiving celebrations, You will find that this is true.

1 ton white vinegar or kimchi juice

Salt and pepper to taste

Clean the Brussels sprouts by cutting off the bottom and dividing them in half.

Add grape seed oil, salt and pepper, and bake at 350*F for 10-12 minutes, or until lightly caramelized and soft but not mushy.

Cut the bacon into cubes until crisp. Strain the bacon grease and set aside.

Roast red bell peppers over an open flame. If you don't have a gas stove, place the whole chili in a 400*F oven until soft and caramelized. Put the roasted peppers in a covered mixing bowl and place them on the countertop until the peppers cool to room temperature. When the peppers are cool enough to handle, peel them and scrape off the seeds. Discard skin and seeds.

Transfer roasted red pepper meat to a blender and blend until smooth.

Season with a pinch of salt and pepper.

In a saucepan, bring the water to a boil.

Add white vinegar or kimchi juice to the boiling pot.

Beat an egg and gently put it into boiling water. You don't want the water to boil too fast; it may break the eggs. Stir the water slightly with a spoon to keep the eggs moving instead of sticking to the bottom. You can cook poached eggs as long as you want. I suggest using 2-3 minutes to make a beautiful runny yolk.

Now you can assemble this dish! Start by putting a few spoonfuls of red pepper paste on the bottom of your favorite bowl or side dish.

Next, stir the roasted Brussels sprouts with the cooked bacon. Season with salt and pepper as needed.

Place the bacon/brussels sprout mixture on the red pepper sauce, and then put a poached egg on top. Squeeze a little lime on top to get sour taste and good appetite!

Move over the squash, this stuffed kabocha squash recipe is the perfect side dish for Thanksgiving

Preheat the oven to 375 degrees, cut the pumpkin in half, dig out the seeds and place in the oven for 30 minutes

 Dice eggplant, Swiss chard, shallots, apples and mushrooms and cook them over high heat until caramelized

Add the sage and glaze the pan with white wine. Let's sit down until the pumpkin is cooked.

In a food processor, mix the cooked rice and cooked vegetables until smooth, remove the pumpkin from the oven, put the filling in half of the pumpkin, and place the feta cheese on top at 375 degrees Bake for another 5 minutes, then turn on the power and bake for 2 minutes.

PS: Pumpkin itself is a great choice for gluten-free and vegetarian guests

2T extra virgin olive oil

Grate the cucumber and garlic on a cheese grater, lightly season with salt, let it sit for about 30 minutes, and then dry them with a cheese cloth or towel. Mix the yogurt and cucumber mixture with lemon juice, extra virgin olive oil and black pepper.

The hearty casserole gets a satisfying chew from a day-old soft pretzel. If you are looking for ideas for side dishes for Thanksgiving, this recipe can make delicious fillings for poultry or pork. If used as a filling for a whole bird, he recommends adding the mixture to the cavity immediately before baking. I provide the complete recipe below.

10 cups (1 pound 12 ounces) day-old soft pretzels, cut into 1-inch pieces. Pieces

2 tablespoons. Unsalted butter, plus more for lubrication

1 cup (5 ounces) carrots, chopped

1 cup (4¾ ounces) celery, chopped

1 cup (5½ ounces) onion, chopped

2 medium garlic cloves, chopped (2 teaspoons)

1 tbsp. Chopped fresh sage

1 tbsp. Chopped fresh thyme

½ teaspoon. Freshly ground black pepper

1 pound sausage or other mild sausage with casing removed

One 11 oz. Canned Celery Soup Concentrated Cream

Preheat the oven to 350°F.

Spread the pretzel layer by layer on 2 large baking pans, then transfer to the oven and bake until the pretzel slices are slightly golden and crispy, 15-17 minutes.

Transfer the pretzel slices to a large bowl and set aside to cool to room temperature. In a large saucepan, melt the butter over medium heat.

When the foam begins to subside, add carrots, celery, and onions, lightly season with coarse salt, stirring often, and cook for 12-14 minutes until the vegetables are soft.

Add garlic and poultry seasoning, continue to cook until fragrant, and cook for another 2-3 minutes.

Add sage, thyme, parsley and black pepper, remove from heat, then scrape the mixture and pretzel into a bowl.

Wipe the pan clean and return to medium heat. Add the sausage and cook, stirring often, and separate the meat with a wooden spoon, until cooked, 10-12 minutes.

Transfer the sausage and any drips to the pretzel mixture. Stir gently to combine, then add egg, chicken broth and cream of celery soup.

Use a silicone spatula to fold the mixture together.

Spread butter on a 12-inch cast iron frying pan or baking pan, then pour the filling into it and press lightly with a spatula.

Cover with aluminum foil, transfer to the oven and bake until heated through, about 30 minutes. Remove the lid and continue roasting until golden brown and slightly crispy on the edges, and roast for another 20-30 minutes.

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1-1/2 pounds butternut squash, peeled and diced

1 bunch of fresh sage chopped (about 10-15 leaves)

Stir butternut squash with 2 tablespoons of olive oil and spread on the baking sheet. Bake for about 20 minutes, stirring once halfway. It should be soft when pierced with a fork.

While cooking the pumpkin, heat the remaining one tablespoon of oil in a medium saucepan over medium-high heat. Fry the onion and garlic for about 1 minute. Add the rice and stir-fry for about a minute, until the grains start to become translucent. Reduce the heat to a minimum.

Add stock (preferably in another pan on the stove to keep warm), half a cup at a time. Stir until the soup is absorbed, then add another half a cup until all the soup is used up and the risotto becomes soft and creamy. This should take about 20 minutes.

After the pumpkin is cooked, add it to the pan and stir until the pumpkin is mostly decomposed and completely incorporated into the risotto. You may need to add more inventory to achieve this.

Add cooked turkey powder, chopped sage, parmesan cheese, salt and pepper.

Once the mixture becomes very hard, remove the risotto from the heat. Refrigerate the risotto for at least an hour or until it is cool enough to handle. You can also prepare to this point one day before completing the recipe.

When the risotto is cooling, heat the honey very slowly in a small saucepan. Once it gets hot and becomes liquid (about 100 degrees or so), remove it from the fire and add sage leaves. You may want to mix up the leaves a bit to help extract the flavor, but you will fish out these sage leaves later, so don't mash them too much. Put the honey mixture aside.

When you are ready to make arancini, set everything up first. One bowl per person: flour, 3 beaten eggs, panko.

Mix 1 lightly beaten egg into the risotto. Take a tablespoon of risotto with a tablespoon. Then roll the ball in flour, then dip the egg, and finally roll in panko. Put it on the tray. Repeat the above steps for the remaining risotto.

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