As we head into the holiday season and the biggest on site and online shopping time of the year, the importance of shipping is top of mind. The best answer to this situation is Shipt. To learn about all the benefits the service offers we recently attended a Shipt pop-up event in New York City. In addition to the interesting data below we’re also sharing delicious recipes to elevate your Thanksgiving and holiday meals.

Now is the time to take advantage of the brand’s special deal. Shipt is offering 50% off memberships ($49/year) this week from 11/22 – 12/2, perfectly timed to Black Friday and Cyber Monday and again from 12/17 – 12/30 to continue the savings.

As a part of the ongoing work to address food insecurity, Shipt is working with the Food Bank for New York City to donate 125,000 meals for New Yorkers in need during the holidays.

Shipt is on a mission to ditch the turkey and #MakeSidesTheMain this Thanksgiving. The brand shared the fascinating data below.

Shipt’s #MakeSidesTheMain Report: 

• Generational Gap: Over half of Gen Z (58%) and Millennials (51%) are far more likely to choose sides over turkey, compared to Boomers (43%).
• More Sides, Please: When going in for seconds, two-thirds of Americans are getting sides (66%) rather than the turkey, including an overwhelming majority of Gen Z (76%) and women (73% – hello girl dinner!).
• Don’t Be THAT Guest: More than half of Americans (57%) would rather you show up empty handed, than with a side dish that nobody likes.
• Sides Save The Day: Family gatherings are notorious for dining room table debates, but a staggering 81% of Americans agree that the right food at Thanksgiving makes dealing with family drama worth it.
• Peace & Stuffing: Better yet, avoid the drama entirely – with almost half of Americans (43%) reporting that they have had family arguments surrounding which side dish should be at the table, make something everyone can agree on — in ranking order, America’s most beloved side dishes are stuffing, mashed potatoes and mac and cheese.
• How To Get Time Back: More than half of Americans (53%) go to the store three or more times for Thanksgiving groceries, but this year it’s time to get some time back – Shipt makes Thanksgiving prep easy by delivering all of your side dish essentials directly to your door.

To celebrate Thanksgiving and prove just how tasty sides can be Shipt teamed up with renowned Michelin Star Chef Charlie Mitchell of Clover Hill in Brooklyn, NY, to craft a series of innovative recipes that promise to redefine your Thanksgiving meal.

Chef Mitchell is preparing elevated, main-dish worthy renditions of America’s favorite Thanksgiving side dish – stuffing. His flavor-driven recipes put an exciting twist on a beloved classic with trending, seasonal ingredients such as salsa verde, maple syrup, and truffle.
Now you too can enhance your holiday meals with the recipes below.

Try the recipes below to kick your Thanksgiving up a notch with innovative stuffing. #MakeSidesTheMain with these custom stuffing recipes.

Sweet Potato and Maple Stuffing
Bring classic fall flavors together in this warm, sweet twist on a Thanksgiving staple.

Cook Time and Yield
Prep time: 25 minutes
Cook time: 1 hour 25 minutes
Yield: 8 to 10 servings (Total Yield: 12 cups)

Ingredients
1 (14-ounce) loaf brioche, cut into ½-inch cubes
8 ounces bacon, chopped
2 pounds sweet potatoes, peeled and cut into ½-inch cubes
1 teaspoon Kosher salt
4 tablespoons salted butter, diced ½ cup chopped onion
1 tablespoons minced fresh garlic
1 tablespoons fresh rosemary leaves, chopped
2 tablespoon fresh thyme leaves
2 cups chicken stock
½ cup maple syrup
Garnish: fresh rosemary sprigs Maple Syrup, for serving

Description

1. Preheat oven to 400℉. Grease a 13 x 9-inch baking dish.
2. Arrange brioche cubes in a single layer onto baking sheets. Bake 13 to 15 minutes or until toasted and lightly browned, stirring after 7 minutes.
3. Transfer to prepared baking dish. Reduce oven to 375℉.
4. While bread is toasting, heat a large nonstick skillet over medium heat. Add bacon; cook 7 to8 minutes, stirring occasionally, or until browned and crisp.
5. Remove bacon with a slotted spoon, reserving 4 tablespoons drippings in skillet. Increase heat to medium-high; add sweet potatoes and salt. Cook, stirring occasionally, 10 minutes.
6. Reduce heat to medium; add butter, onion, garlic, rosemary, and thyme. Cook 5 minutes, stirring frequently. Remove from heat.
7. Stir together chicken stock and maple syrup; pour over bread cubes in baking dish and stir gently until moistened.
8. Add sweet potato mixture and half of reserved bacon bits, stirring gently to combine.
9. Top with remaining bacon bits; bake at 375℉ for 40 to45 minutes or until lightly browned.
10. Garnish with rosemary, if desired. Serve with additional maple syrup.

Maitake Mushroom and Truffle Stuffing
With amazing texture and strong truffle flavors, this stuffing is a showstopper.

Cook Time and Yield
Vegetarian, dairy-free.
Prep time: 25 minutes
Cook time: 1 hour 25 minutes
Yield: 8 to 10 servings (total yield: 14 cups)

Ingredients

1 (14-ounce) loaf brioche*, cut into ½-inch cubes (see note for DF option)
6 tablespoons vegan butter (such as Earth Balance), divided 16 ounces sliced white mushrooms
2 tablespoons minced fresh garlic, divided
2 teaspoons Kosher salt, divided
2 cups vegetable stock 1 ½ pounds maitake** mushrooms, coarsely chopped (about 2-inch pieces) (or oyster mushrooms)
1 cup diced onion 1 cup diced celery ½ to 1 Scotch bonnet pepper*** (or habanero pepper), seeded and chopped (optional)
2 to 3 tablespoons black truffle sauce**** (or truffle pate)
2 tablespoons sherry vinegar ⅓ cup fresh thyme leaves ¼ cup chopped fresh oregano leaves
2 tablespoons chopped fresh sage
1 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400℉. Grease a 13 x 9-inch baking dish.
2. Arrange brioche cubes in a single layer onto baking sheets. Bake 13 to 15 minutes or until toasted and lightly browned, stirring after 7 minutes.
3. Transfer to a large mixing bowl. Reduce oven to 350℉.
4. While bread is toasting, make the Mushroom Puree (see below).
5. Heat remaining 4 tablespoons butter in same skillet over medium-high heat; add maitake mushrooms; cook, stirring occasionally, 6 minutes. 6. Add remaining 1 tablespoon garlic, onion, celery, and chili pepper; cook over medium-low heat until onion is tender and mushrooms are golden brown, about 6 to 8 minutes.
7. Reduce heat to low; add truffle sauce, vinegar, thyme, oregano, sage, remaining 1 teaspoon salt, and pepper; cook 1 minute. Remove from heat.
8. Pour mushroom puree over toasted bread cubes; gently stir until coated.
9. Add maitake mushroom mixture to bread mixture; stir gently to combine.
10. Transfer to a greased 13 x 9-inch baking dish; bake at 350℉ for 25 minutes or until lightly brown.
*Substitute Italian bread or ciabatta for dairy-free alternative.
**Maitake mushrooms, also called hen of the woods, can be purchased online or substituted with fresh oyster or shiitake mushrooms. ***Wear disposable gloves when handling very hot chili peppers and avoid touching face. If Scotch bonnets are not available, substitute with habanero pepper.
****Available for purchase online or in gourmet specialty stores.

Special Ingredient – Mushroom Puree

1. Heat 2 tablespoons butter in a large nonstick skillet over medium-high heat.
2. Add white mushrooms; cook 6 minutes or until lightly browned.
3. Reduce heat to medium-low; add 1 tablespoon garlic and 1 teaspoon salt.
4. Cook 4 minutes.
5. Transfer to a small sauce pan and add 2 cups stock; bring to a simmer.
6. Cover and simmer 10 minutes.
7. Carefully transfer to a blender; blend until smooth and pureed. Set aside.

Curried Cauliflower Stuffing with Salsa Verde
This veggie-forward stuffing brings the flavor. Curry and garlic flavors pair perfectly with crunchy cauliflower and aromatic salsa verde.

Cook Time and Yield
V, GF, DF |
Prep Time: 30 minutes | Cook Time: 1 hour and 10 minutes | Yield: 10-12 servings (15 cups)

Ingredients
½ cup plus 2 tablespoons extra virgin olive oil, divided
2 (12-ounce) bags fresh riced cauliflower (or frozen riced cauliflower)
2 teaspoons Kosher salt, divided ¼ cup freshly minced garlic
4 tablespoons vadouvan curry powder*, divided
2 cups vegetable stock ¼ cup Champagne vinegar
4 pounds fresh cauliflower florets, coarsely chopped (about ½ -inch pieces)
1 cup chopped onion ¼ cup fresh thyme leaves ½ cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage 1 (12-ounce) box golden raisins
1 cup lightly salted roasted almonds, chopped (such as Blue Diamond)
Garnish: parsley sprigs and chopped roasted almonds Salsa Verde (see recipe)

Directions
1. Preheat oven to 375℉. Grease a 13 x 9-inch baking dish with olive oil.
2. Make Cauliflower Puree (see below).
3. Working in 2 batches, heat 2 tablespoons olive oil in skillet over medium-high heat; add half of the chopped cauliflower and ½ teaspoon salt. Cook, stirring frequently, until lightly browned, about 10 minutes; transfer to a large mixing bowl.
4. Repeat with oil, cauliflower and salt. Heat remaining 2 tablespoons oil in the same skillet; add remaining 2 tablespoons curry powder, remaining 2 tablespoons garlic, onion, thyme, parsley, and sage; cook 5 minutes, stirring frequently.
5. Combine onion mixture, almonds, and raisins with cauliflower in the mixing bowl; gently stir in cauliflower pureé.
6. Transfer to prepared baking dish. Bake at 325 for 25 minutes.
7. Garnish, if desired and serve with Salsa Verde.

Special Ingredient – Cauliflower Puree
1. Heat 4 tablespoons olive oil in a large nonstick skillet over medium-high heat; add riced cauliflower and 1 teaspoon salt.
2. Cook 8 to 10 minutes, stirring occasionally, until lightly browned.
3. Add 2 tablespoons garlic and 2 tablespoons curry powder; cook, stirring constantly, 1 minute.
4. Transfer to a sauce pan and add vegetable stock and vinegar; cover and bring to a simmer. Reduce heat to low and cook 5 minutes or until very soft and mushy.
5. Carefully transfer to a blender; cover and blend until smooth and pureed. Set aside. Wipe skillet clean.

Special Ingredient – Salsa Verde

Prep Time: 10 minutes | Yield: 1 1/4 cups
1 bunch Italian parsley, stems removed (about 2 ½ cups)
1 cup extra virgin olive oil
1 garlic clove ½ teaspoon crushed red chili
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon Kosher salt

Directions
Combine all ingredients in a blender and blend until smooth.
Store refrigerated in an airtight container for up to 1 week.