Slideshow: Ask a Chef: Favorite Dish at Thanksgiving?

Chorizo and Cornbread Stuffing, Brussels Sprouts, and Cranberry-Kumquat Chutney
Chorizo and Cornbread Stuffing, Brussels Sprouts, and Cranberry-Kumquat Chutney
"I love my mother's stuffing. It's chock full of ground pork sausage, carrots, onion, and celery. I have adapted and developed my own version that uses chorizo and cornbread but the concept is the same: porky goodness that's packed with fresh herbs and vegetables. I also love brussels sprouts, and I make a dish with brussels glazed with a chili caramel that is super addictive. Another side I always look forward to making: cranberry-kumquat chutney instead of the ordinary cranberry sauce." —Brad Farmerie (Saxon + Parole, PUBLIC, Madam Geneva in NYC; The Thomas in Napa)
Multicultural Small Dishes
Multicultural Small Dishes
"For most, this holiday is about comfort, tradition, and those familiar stand-bys: the turkey, stuffing, sweet potato, and pumpkin pie. Though it began almost by accident, my own ritual has shifted to reflect the many cultures that make up New York City...I let the city's shops and markets guide me the day before Thanksgiving, suggesting what I will cook and eat. This multi-cultural pantry lends itself best to a progression of small dishes, or what will amount to a day's worth of grazing. The sequence of events is rather simple: cook, eat, relax, and repeat.

Though we are only a family of two, my wife and I extend an open invitation to a handful of our single friends, those in the restaurant business who might have to work or weren't able to be with their own families. As such, the laidback pace is conducive to the "drop-in" guest. This year I'm already thinking about incorporating such disparate inspirations from the likes of Eastern Europe and Southeast Asia." Michael Laiskonis (creative director at the Institute of Culinary Education)

Foie Gras and Prune Stuffing
Foie Gras and Prune Stuffing
"My favorite dish at Thanksgiving is the dressing. If it's at my house I like to make a foie gras and prune stuffing. My cooking school classmate Alex made one when we were living in Paris and it's become a tradition in my house." Anita Lo (Annisa in NYC )
Green Beans
Green Beans
"I know it's simple but there's a great green bean dish that my daughter makes every year and I love it." Rick Bayless (Frontera Grill, Xoco, and more in Chicago)
My Cornbread Dressing
My Cornbread Dressing
"What other folks call stuffing, I was taught to call dressing, although they are the same thing. My favorite Thanksgiving dish is definitely my cornbread dressing. When I was growing up, my mom made hers with white bread and crumbled cornbread. I use only cornbread, as well as celery, onion, bell pepper and apples for that hint of sweetness. I also add turkey sausage—it's Thanksgiving after all. Just don't forget the gravy!" Art Smith (Table Fifty-Two in Chicago; Art and Soul in D.C.; Southern Art in Atlanta)

Shaved Brussel Sprouts with Lime and Toasted Cumin Seeds and Raw Cranberry Salsa
Shaved Brussel Sprouts with Lime and Toasted Cumin Seeds and Raw Cranberry Salsa
"My most favorite dish at T-Giving, hmmm...probably Shaved Brussel Sprouts with lime and toasted cumin seeds and Raw Cranberry Salsa on top of left over dark turkey (when my girlfriend doesn't make us have a vegetarian Thanksgiving) with a carmelized shallot and wild mushroom gravy. I know that's more than one dish, but it's about one-twentieth of what we cook!" Susan Feniger (Street and Border Grill in Los Angeles)
Relish Tray, Champagne, and Stuffing
Relish Tray, Champagne, and Stuffing
"It's usually the relish tray in the beginning with homemade pickles, pistachio tempura, homemade crackers with a great aged cheddar, and smoked salmon roulade with horseradish, haricot vert and onion seeds. And it's always served with champagne. Stuffing is a really close second. I don't care about the turkey. All I want is the stuffing and turkey skin. We make a few kinds of stuffing every year, including the traditional sausage stuffing with sourdough croutons, tons of onions, leeks and old bay seasoning, as well as my mother in law's wild rice and chestnut stuffing." Ken Oringer (Clio, Uni, Toro, La Verdad and Coppa in Boston; Earth in Kennebunkport)
My Mother's Southern Sausage Dressing
My Mother's Southern Sausage Dressing
It's not Thanksgiving unless my mother Fedexes my sister and I Neese's Hot Sage Sausage from North Carolina. It is the key ingredient in her dressing and our favorite Thanksgiving dish. The sausage is never sold frozen and still comes wrapped in waxed paper, so my mother buys it, freezes it and ships it to us on dry ice so we can experience an authentic North Carolina Thanksgiving even if we aren't in North Carolina." Elizabeth Karmel (Hill Country and Hill Country Chicken in NYC)
First,  a Buffet-Style Antipasto Spread
First, a Buffet-Style Antipasto Spread
"At our house there is always a great buffet-style antipasto spread—complete with prosciutto di Parma, Grana Padano, roasted red peppers, mozzarella di bufala with a drizzle of balsamico tradizionale, polipo e patate insalata, and crostata di verdure—which opens our palate and gets us ready to eat. We all sit down at the table for the first course: a steaming tureen of tortellini in capon stock. This is surely everybody's favorite course at our house. The grandchildren really love it; it's like being hugged by grandma!" Lidia Bastianich
Turkey
Turkey
"Turkey. I change up the way I make it every year—it's fun experimenting with different flavors and methods." Marcus Samuelsson (Red Rooster and Ginny's Supper Club in NYC )
Pineapple Dressing
Pineapple Dressing
"My mom makes this 'pineapple dressing' and the best part is the crusty-sweet top." —Ford Fry (JCT Kitchen in Atlanta )
Grilled Turkey Tail
Grilled Turkey Tail
"My favorite part is the turkey tail, which I brine with soghum, brown sugar, soy, five spice and then grill it on hardwood." —RJ Cooper (Rogue 24 in Washington D.C. )

[Photograph: Rey Lopez, Under a Bushel Photography]