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Sensational sides for Thanksgiving dinner: Brioche and foie gras stuffing, sweet potato purée

Chef Brandon Chrostowski, the owner of EDWINS, showed us a pair of side dishes to help elevate your Thanksgiving dinner.

CLEVELAND — Thanksgiving is just over a week away. We know Turkey Day comes with a lot of traditions, so this week we are turning to experts for inspiration on ways to make those traditional side dishes inspirational.

On Wednesday's "What's New," Jay Crawford and Betsy Kling were joined by Chef Brandon Chrostowski, the owner of EDWINS. Brandon showed us a pair of side dishes to elevate your Thanksgiving dinner.

You can watch more in the player above. Meanwhile, here are the recipes that Chef Brandon talked about:

Brioche and Foie Gras Stuffing with Black Truffle

  • One 16-ounce loaf of brioche, torn into 1-inch pieces
  • ½ teaspoon salt
  • 2 tablespoons of vegetable oil
  • 6 tablespoons butter
  • 3 cups sliced leeks (from 1 large or 2 smaller leeks)
  • ¼ cup celery root small diced 
  • 2 cloves Chopped Garlic
  • ¼ cup small Diced carrots
  • 1 cup button mushrooms (cut and quartered) 
  • 3 tablespoons Black Truffle paste 
  • ½ lb. Foie Gras med diced 
  • 1 teaspoon fresh thyme
  • 1 tablespoon fresh sage 
  • 2 cups chicken 
  • ¼ cup brandy
  • 1 buttered 10x6 baking dish


  1. Heat the oven to 350 degrees to toast the brioche.
  2. Spread the torn brioche out on 2 rimmed baking sheets and toss with olive oil, and salt. Toast in oven 
  3. Add butter and Vegetable oil to a Saute pan. Sweat carrots and celery root 5 minutes, add leeks, sweat an additional 3- 5 minutes then add mushrooms 
  4. Add garlic, cook until fragrant
  5. Deglaze with brandy and reduce by ½ 
  6. Remover from heat, add the mixture from pan to the dried brioche
  7. Fold in the black truffle paste, foie gras, and herbs.
  8. Add stock until moist
  9. Add all the mixture to a buttered baking dish 
  10. Spread the brioche out in the buttered baking dish. Cover tightly with foil. 
  11. Bake 25 minutes. 
  12. Remove foil and bake 23 to 25 minutes more, until the top is golden brown.

EDWINS Sweet Potato Purée 

  • 1 pound Sweet Potato, Peeled and cut into small dice                
  • 1/2 Orange Juiced                
  • 1/2 Lemon Juiced                
  • 3/4 cup Sugar                
  • 1 teaspoon Paprika                
  • 2 Teaspoons Rasberry or Red Wine Vinegar                
  • 1 Apple, peeled and small diced                
  • 1 Banana, small diced                


  1. Put the potatoes into a pot with enough cold water to cover by 3 inches. 
  2. Bring to a boil and simmer until potatoes are tender, about 30 minutes, strain. 
  3. In a 300 degree oven, dry the potatoes on a cookie sheet until no more steam can be seen rising from the potatoes                            
  4. While the potatoes are drying, make a dry caramel. Using a sauce pan over medium heat, melt the sugar until it becomes the color of caramel and has the consistency of a thickened water. Be careful not to burn.               
  5. Add the juice of the orange and lemon slowly. Do this over medium heat, the citrus will cause the caramel to bind up, keep adding and stirring to keep the original consistency of your caramel.                            
  6. Add in your dried potatoes, stir to incorporate and remove from heat.         
  7. Using a food processor, work in small batches and puree the potato caramel mixture, transfer to a bowl.                             
  8. Mix in the paprika and rasberry vinegar.                                
  9. Fold in your apples and bananas. The potatoes are now ready to serve. You can also cool them and reheat later.                            
  10. Season with salt and pepper.                                

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