The turkey may be the star, but the sides are the supporting players on our Thanksgiving table.

Here's a recipe you may want to try this year, Parmesan Creamed Spinach inspired by LongHorn Steakhouse's Fall Peak Season Menu.Parmesan Creamed SpinachServes 4.4 cups of fresh spinach, chopped1/2 cup of heavy cream2 cups of homemade breadcrumbs1 teaspoon of fresh garlic1 cup of grated Parmesan cheese2 teaspoons of butterOlive oilChopped parsleySaltPepperTo make the breadcrumbs, cut or tear day-old bread into small pieces until you have 2 cups worth. Toss bread with olive oil in a medium bowl, then spread evenly on a baking sheet with a lip. Bake in oven at 400 degrees for approximately 8 minutes. Take out and while still warm, sprinkle with grated ½ cup of Parmesan cheese. Place back in oven for another 2 minutes or until golden brown. Set aside.Add butter to a saute pan on medium heat. Add garlic, salt and pepper and sauté for 1 minute to cook garlic. Add heavy cream and bring to a boil. Reduce heat to a simmer and continue cooking for 5 minutes, until slightly reduced. Add in remaining Parmesan cheese and cook for 1 more minute. Add spinach and cooked until slightly wilted, about 1 minute.Transfer spinach mixture to an oven-safe casserole dish and cover with homemade breadcrumbs.Broil for 2-3 minutes, until top is toasted and starts to bubble slightly at the edges.Sprinkle with chopped parsley and enjoy! For more information about LongHorn Steakhouse, visit LongHornSteakhouse.com.