Super sides for your Thanksgiving meal - FOX 32 News Chicago

Super sides for your Thanksgiving meal

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ATLANTA -

Are you looking to try something different for your upcoming holiday meals? Executive chef Olivier Gaupin from Eleven stopped by Good Day Atlanta on Wednesday with two tasty side dish ideas for your Thanksgiving dinner!

Information:
Eleven at Loews Atlanta Hotel
1065 Peachtree Street NE
Atlanta, Georgia, 30309
Phone: (404) 745-5000

Eleven has a Thanksgiving special for busy families! No time to prepare your meal, let Eleven do it for you! Give them a call. The menu is to the right, just click the photo!

Recipes!

Butternut Squash Soup with Lemon, Chives and Crème Fraiche

Ingredients

  • 3 to 4 pounds butternut squash, peeled, seeded and diced
  • 2 yellow onions, diced
  • 3 tablespoons butter
  • Kosher salt and freshly ground black pepper
  • 4 cups of whole milk
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon of garlic
  • 1/2 teaspoon of fresh thyme
  • 1 tablespoon of crème fraiche
  • 1 teaspoon chopped chives
  • 1 teaspoon lemon zest

Directions

In a medium to large sauce pan, melt the three tablespoons of butter and add the onions. Cook the onions until soft; add the butternut squash and cook until soft. Add the crushed garlic, thyme, salt and pepper, Add the milk and simmer it for 10 to 12 minutes.

In a high speed blender, combine all the ingredients and blend for 1 to 2 minutes until smooth. Add the crème fraiche, lemon zest and chives. Serve hot with the option of small toasted croutons over the soup.

Andouille Sausage and Leek Stuffing

Ingredients

  • 4 tablespoons butter
  • 1 medium onion, chopped
  • 3 celery stalks, diced
  • 2 Andouille sausages, diced
  • 1 leek, diced
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon ground sage
  • 1 teaspoon dry thyme
  • 10 cups dried unseasoned bread cubes or cornbread
  • 1 1/2 cups chicken or vegetable broth
  • 1 egg
  • 1/4 cup fresh parsley, chopped

Instructions

Preheat oven to 350F. Melt butter in a large pan. Sauté Andouille sausage onions, celery, leek, salt, sage and thyme for 5 minutes on medium heat.

Turn off heat. Add bread cubes and gently stir them into the onion mixture. Slowly pour chicken broth over the bread cubes folding everything carefully so the bread cubes do not break apart too much. In a small bowl, gently whisk the egg and add it to the stuffing mix. Continue to fold everything until the egg is incorporated. Scoop uncooked stuffing into a medium casserole dish and bake uncovered for 40 minutes or until nice and toasty on top.

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