Celebrate Thanksgiving with tasty twists on classic side dishes. Your taste buds will reach a whole new level of delicious when you add some unique flavors, and family members will be impressed with the adventurous menu.

Shiitake Lup Cheong Stuffing

• 4 strips bacon, diced
• 4 pieces lup cheong, sliced
• 1/4 pound ground pork
• 8 ounces fresh shiitake mushrooms, sliced
• 1 onion, diced
• 1/2 cup celery, diced
• 1/2 cup cilantro, chopped
• 1 cup green onions, sliced
• 1 can water chestnuts, drained and chopped
• 3 cups seasoned bread stuffing cubes
• 8 tablespoons melted butter
• 3 cups low-sodium chicken broth
• Salt and pepper, to taste

Heat oven to 325 degrees.

In a medium saute pan over medium heat, cook bacon, lup cheong and ground pork, about 10 minutes. When cooked through, add mushrooms, onion and celery. Cook 3 minutes. Add cilantro, green onions and water chestnuts.

In a large bowl, combine bread cubes and cooked ingredients. Add butter, broth, salt and pepper. Place in baking dish, cover with foil and bake 45 minutes. Serve warm. Serves 9.

Approximate nutritional information, per serving (not including salt to taste): 380 calories, 28 g total fat, 13 g saturated fat, 65 mg cholesterol, 700 mg sodium, 20 g carbohydrate, 3 g fiber, 3 g sugar, 14 g protein

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Cranberry and Orange Chutney

• 1 pound frozen cranberries, thawed
• 1/4 cup water
• 1-1/4 cups sugar
• 3 strips orange zest
• 1 cinnamon stick
• 2 tablespoons water
• 1/4 cup crystallized ginger
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 slice EACH orange and lemon, with peel
• 1/4 cup black currants

In a medium saucepan, combine ingredients except orange and lemon slices, and currants; bring to a low simmer over medium- low heat. Cook, stirring occasionally, until sugar dissolves and cranberries are soft, about 13 minutes.

Increase heat to rolling boil and cook until cranberries burst, about another 10 minutes. In the last few minutes, add orange and lemon slices; stir. Sprinkle in currants and remove from heat. Can be served warm or chilled. Store in a sealed jar in the refrigerator for up to a week. Serves 10.

Approximate nutritional information, per serving: 140 calories, no fat or cholesterol, 37 g carbohydrate, 3 g fiber, 31g sugar, no sodium or protein

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Sweet and Salty Brussels Sprouts

• 1 teaspoon olive oil
• 2 thick slices bacon, chopped
• 4 cups Brussels sprouts, trimmed and halved
• Salt and pepper, to taste
• 1/4 cup dried apricots, chopped
• 1 medium shallot, finely chopped
• 1 tablespoon unsalted butter
• 1/2 cup low-sodium chicken broth
• 2 tablespoons apple cider vinegar
• Salt and pepper, to taste

Heat oil in large, heavy skillet over medium. Add bacon and cook until crisp, about 5 minutes. Transfer to paper towels to drain and cool. Coarsely crumble.

While bacon cools, add Brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5 to 7 minutes. Reduce heat to low and add apricots, shallot and butter; cook, stirring often, until shallot is soft, about 3 minutes.

Add broth; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat and simmer until broth has evaporated, 1 to 2 minutes. Stir in vinegar and crumbled bacon. Season with salt and pepper. Serves 8.

Approximate nutritional information, per serving (not including salt to taste): 80 calories, 6 g total fat, 2 g saturated fat, 10 mg cholesterol, 100 mg sodium, 5 g carbohydrate, 2 g fiber, 2 g sugar, 3 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.