Modern Gourmet Thanksgiving Side Dish Recipes

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Side dishes are a major component of any Thanksgiving meal—if not the most important element. Spice things up (and wow your family and friends) with these modern twists on classic sides. From creamy pumpkin soup to savory sweet potato spring rolls, Haute Living has rounded up a selection of comfort classics perfect for the holiday season.

Cream of Pumpkin Soup with Pumpkin Seed Oil 

  • Pumpkin 1 kg, peeled, deseeded and chopped
  • Olive Oil 4 tbsp
  • Onion 2 each, chopped
  • Cumin 1 tsp
  • Vegetable stock 750 ml
  • Cream 125 ml, double
  • Pumpkin Oil 2 tbsp

Directions: Heat the oil in a large pan and gently cook the onions until soft but not brown. Stir in the ground cumin, cook for 1 minute then add the chopped pumpkin and cook for 5 minutes, stirring from time to time. Add the stock, bring to a boil then season with salt and pepper, reduce the heat and simmer gently for 15 – 20 minutes or until the pumpkin is very tender. Blend the soup in a food processor or with a hand blender then add the cream. Reheat gently, check the seasoning and pour into warmed bowls. Swirl the pumpkin oil into the soup and serve immediately.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

  • 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
  • Good olive oil
  • 1 tablespoon pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons dried cranberries
  • 3/4 cup apple cider or apple juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 4 ounces baby arugula, washed and spun dry
  • 1/2 cup walnuts halves, toasted
  • 3/4 cup freshly grated Parmesan

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Brown Butter Cauliflower Mash

  • 1 head medium cauliflower (about 2 lb.), chopped
  • 1/2 cup sour cream
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh chives
  • 2 tablespoons butter
Fill a large Dutch oven with water to depth of 1/4 inch. Arrange cauliflower in Dutch oven. Cook, covered, over medium-high heat 7 to 10 minutes or until tender. Drain.Process cauliflower, sour cream, salt, and pepper in a food processor 30 seconds to 1 minute or until smooth, stopping to scrape down sides as needed. Stir in Parmesan cheese and chives. Place in a bowl.If desired, microwave mixture at HIGH 1 to 2 minutes or until thoroughly heated, stirring at 1-minute intervals.Cook butter in a small heavy saucepan over medium heat, stirring constantly, 4 to 5 minutes or until butter begins to turn golden brown. Remove from heat, and immediately drizzle butter over cauliflower mixture. Garnish, if desired. Serve immediately.*(16-oz.) bags frozen cauliflower may be substituted. Cook cauliflower according to package directions. Proceed with recipe as directed, beginning with Step 2.


Roasted Sweet Potato Spring Rolls

  • 8 rice paper
  • 4 ozs rice noodles (brown)
  • 1 sweet potatoes (medium)
  • 1/2 onion (medium)
  • 1 clove garlic
  • 1 tbsp chili flakes
  • 2 tbsps honey
  • 11/2 tbsps rice vinegar
  • 1 pinch salt
  • soy sauce (for dipping)

Preheat oven to 375˚.In a small bowl or mortar/pestle, combine the chili flakes, garlic, honey, vinegar, and salt. Break down the chilis a bit and mix everything well. Cut sweet potato into long and thinner sticks (1/4″ thick) and slice onion. Toss sweet potato and onion with the chili mixture. Place on a baking tray and roast for 25-35 minutes- sweet potato should be just beginning to brown.Cook brown rice noodles according to package. Drain hot water into a dish that is big enough to fit the rice paper. Set up your spring roll rolling station with the water, veggies, rice noodles, and a place to roll/cut each spring roll.Soak the rice paper for 10-15 seconds (you don’t want it too soft when taking it out of the water.) Place rice paper on a cutting board and load with rice noodles and veggies. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.Once done slice in half and serve with a little bowl of soy sauce.

Farro, Caramelized Onion, and Wild Mushroom Stuffing

  • 3 cups boiling water
  •  1/2 cup dried porcini mushrooms (about 1/2 ounce)
  • 2 tablespoons olive oil, divided
  • 2 1/2 cups finely chopped onion
  • 1 1/2 cups uncooked farro
  • 1 teaspoon kosher salt, divided
  • 6 cups sliced shiitake mushroom caps (about 12 ounces mushrooms)
  • 1 cup finely chopped celery
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup dry white wine
  • Cooking spray

    Combine 3 cups boiling water and dried porcini mushrooms in a bowl; cover and let stand 30 minutes. Drain through a sieve over a bowl, reserving the soaking liquid. Finely chop the mushrooms.Preheat oven to 350°.Heat 1 tablespoon oil in a large saucepan over medium-high heat; swirl to coat. Add onion; sauté 2 minutes, stirring frequently. Reduce heat to low; cook 30 minutes or until onion is tender and lightly browned, stirring occasionally. Add reserved porcini liquid, chopped porcini, farro, and 1/2 teaspoon salt; cover. Bring to a boil; reduce heat, and simmer 30 minutes or until farro is al dente and liquid is reduced to about 1/3 cup. Remove from heat.Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; swirl to coat. Add shiitake mushrooms, celery, thyme, and sage; sprinkle with remaining 1/2 teaspoon salt and pepper. Sauté 6 minutes or until mushrooms are lightly browned, stirring occasionally. Add wine to skillet; cook 3 minutes or until liquid evaporates. Add shiitake mixture to farro mixture; stir to combine. Spoon stuffing into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; cover dish with foil. Bake at 350° for 30 minutes. Let stand for 5 minutes, and top with celery leaves.

    Cranberry-Pomegranate Sauce


    • 12 ounces fresh or frozen cranberries
    • 1 cup pomegranate juice
    • 1 cup white sugar
    • 3 tablespoons brown sugar
    • 1 teaspoon grated orange zest
    • 1/2 teaspoon Kosher salt
    • 1/2 cup pomegranate seeds

    Place cranberries, pomegranate juice, white sugar, brown sugar, orange zest, and salt in a medium saucepan and bring to a boil over medium heat. Cook, stirring occasionally, until berries start to pop, about 10 minutes.Remove from heat, stir in pomegranate seeds, and let cool for 30 minutes. Adjust consistency with water, if needed. Serve immediately or place in an airtight container and store in the refrigerator for up to two weeks, reheating prior to serving.

    Cast-Iron Blistered Brussels Sprouts

    • 1 pound fresh Brussels sprouts
    • 3 tablespoons canola oil
    • 3/4 teaspoon kosher salt
    • 1 tablespoon honey
    • 1 tablespoon hot water
    • 1 tablespoon minced garlic (about 2 cloves)
    • 1 tablespoon soy sauce
    • 1/4 teaspoon dried crushed red pepper
    • 1/2 cup torn fresh mint leaves
    Heat a 12-inch cast-iron skillet over medium-high heat 5 minutes. Trim Brussels sprouts, and cut in half lengthwise.
    Add canola oil to skillet, and tilt skillet to evenly coat bottom. Place Brussels sprouts, cut side down, in a single layer in skillet.
    Cook, without stirring, 4 minutes or until browned. Sprinkle with kosher salt; stir and cook 2 more minutes.
    Stir together honey and hot water. Stir minced garlic, soy sauce, dried crushed red pepper, and honey mixture into Brussels sprouts. Stir in mint leaves, and serve immediately.








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