Local chefs will give thanks Thursday if they get a break from cooking. But this week, a handful of them were more than happy to share ideas for Thanksgiving side dishes. They range from Cajun cornbread stuffing and stuffed roasted vegetables to sweet potato gratin and a Swiss dish called chnoepfli – some easy, some family traditions and others just new twists on classic companions to turkey. Just before lunch Wednesday, chef Chris Nestor presided over the kitchen at his newest restaurant, House Kitchen & Bar, 555 Capitol Mall. Working from memory, he jotted down the recipe for Cajun cornbread stuffing, a dish he created two years ago at his other restaurant, INK. "We had jambalaya on