Not-Boring Thanksgiving Recipes?
i love cooking the thanksgiving meal, simply because i love cooking. but i am handcuffed, because i am in my 20s and am a child of Food Network. That is where i learned to cook. I will eat or cook anything. My family, meanwhile, wants the war horses. Mashed turnip. mashed potatoes. mashed parsnip. Roast turkey. Cranberry sauce.
this year i'm breaking out though. And i need your help. i am looking for 7 killer recipes: one amazing appetizer. one great recipe for a whole roast turkey (i already brine and generally follow alton brown's recipe). four sides- potatoes, a green vegetable, and two wild cards using classic american ingredients. and a dessert.
I can't fry a turkey so leave that out. and i can't use pork fat on the turkey. otherwise, go to town. i want to actually enjoy this thanksgiving. and use of cheese is a plus.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
39 Comments:
I just put together an article called Try Something New This Thanksgiving that has what I like to think are some more interesting recipes :) Enjoy!
Chew on That at 12:46AM on 11/09/09
Ah, but for many of us there's nothing boring about the old standbys.
Mix your mashed rutabaga and mashed potatoes and add some pomegranate seeds.
lemonfair at 8:58AM on 11/09/09
My partner makes an incredible roasted sweet potato recipe that he found in gourmet last year. Simple, savory & yes...Garlicky.
http://www.epicurious.com/recipes/food/views/Roasted-Sweet-Potato-Rounds-with-Garlic-Oil-and-Fried-Sage-350654
We brought 5lbs. of these to a harvest party this past weekend, and they were gone almost immediately.
Tips: Double the amount of garlic if you really like that flavor and Salt & Pepper to taste...without the salt especially, it is bit bland.
2qrs at 11:07AM on 11/09/09
Rustic Onion Tart from Simply Recipes:
http://simplyrecipes.com/recipes/rustic_onion_tart/
This is my go-to appetizer because it's simply delicious with a pretty presentation. The only hard part is caramelizing the onions, it really does take about 45 minutes.
AnnieNT at 11:50AM on 11/09/09
Our family has enjoyed a salad made with arugula, pears, pecans and blue cheese. Lots of flavor without being heavy with calories. We do a version of this without the prosciutto.
http://www.foodnetwork.com/recipes/emeril-lagasse/arugula-and-prosciutto-salad-with-pears-blue-cheese-and-pecans-recipe/index.html
Does your set of china include the little salad plates? Toss the greens, arrange on a plate with sliced pears, and then crumble the blue cheese over the top.
Suzzanne at 12:42PM on 11/09/09
these all look great- love that salad recipe, and i think i may go for the onion-tomato tart.
and chew on that- what a trove of ideas! thanks!
mr guy at 1:06PM on 11/09/09
you like cheesy??? me too..
To me these are main courses, but for you they may work as side dishes:
Butternut Squash Mac and Cheese - you could make it with Pumpkin too if you rather
Pumpkin Risotto - I make it using the risotto mix from Archer Farms (Target brand) and reheats beautifully if you need to make it in advance for a crowd.
and for dessert - a cheese-based, lots of condensed milk, no egg needed Sweet Potato Flan...
MadelynRodriguez at 3:11PM on 11/09/09
The tomato onion tart sounds good. Our variation drops the tomatoes and pairs butter-sauteed wild mushrooms, thyme and a touch of cream with the carmalized onions for the filling.
SeattleDee at 3:17PM on 11/09/09
Another thought, after skimming FN this morning. Michael Chiarello's Autumn Panzanella is a proven hit and can be tweaked to suit most food preferences.
http://www.foodnetwork.com/recipes/michael-chiarello/autumn-panzanella-recipe/index.html
SeattleDee at 3:21PM on 11/09/09
Two family members have just dropped out of my Thanksgiving, after I already ordered a 18 lb natural free-range turkey from a local farm. So the most non-boring dish I'll serve may have to be a cake that says, "Glad you couldn't be here, jerks! More delicious turkey for us! Mmmmm!" Which I will photograph and email to them.
Or not. I made Martha's creamed spinach a few years ago and that was a big hit.
yayfood at 3:25PM on 11/09/09
One Thanksgiving I did a real South Texas meal - turkey with mole, roasted veggies - sweet and white potatoes, onions (peeled), bell and poblano peppers, sprinkled with toasted pecans at the end, a corn pudding with jalapenos, and a salad loaded with cotilla cheese and pomegranate seeds. All our guests loved it, but the kids moaned and groaned all the following year; so needless to say, that was never repeated - even though they are native Texans.
dksbook at 3:42PM on 11/09/09
My favorite Thanksgiving dish is corn pudding and I have just posted the recipe to my site, and will continue to post Turkey Day ideas. I love cooking the big meal too; it's become my favorite holiday, even with all the dishes. Good luck to you and Happy Thanksgiving.
(I have a Southern Pecan Pie on the site as well that makes a great dessert!)
www.therunawayspoon.com
TheRunawaySpoon at 4:07PM on 11/09/09
Have you looked over this brussel sprout thread? Lots of great recipe ideas for this fall favorite though my own preparations are my favorites! (smile)
Cauliflower roasted in the oven is also a winner. My favorite recipe has apples, onion, dried cranberries, and dill. Come to think of it, brussel sprouts could probably substitute here as well. As a food network fanatic myself this roasted cauliflower recipe of Dave Lieberman's has a bit of an Italian flair but it's also delicious and simple.
On the soup side, I'm sure you can find (on FN) some recipe for butternut squash soup with apples, although I like it with pears better. Rachael Ray's cauliflower soup is something I look forward to making every year. I leave out the half and half and parmesan cheese and it's still delish! Lately I've been obsessed with the three sisters and I'm sure you could you could make a nice squash soup with hominy and red and black beans to make a perfectly appropriate Thanksgiving harvest soup.
Otabenga at 4:31PM on 11/09/09
Whats wrong with tradition? I look forward all year for those special dishes like grandma used to make. I will save my new modern food for other meals and savor the old standbys, I love so much............... coco but PS: good luck Mr. Guy, Thanksgiving is family and friend day and being together will make any food taste yummy, your dinner will be great!!
cocoloco at 4:39PM on 11/09/09
Congrats on breaking out! It sounds like you are looking for new twists on traditional dishes. always fun.
Here are a few I have used and enjoy:
Salli's Sweet Potato Biscuits (via Martha Stewart)
Pumpkin with Mascarpone and Pecan Pralines
Cranberry Sauce with Cointreau and Cloves
Wild Mushroom Tart - as an appetizer (from Gourmet via Epicurious)
My turkey recipe is laden with pork fat and deglazed with Chardonnay, though I have linked to it here for those who are interested in that sort of thing (like me!). If you want to make my recipe, talk to me about the brine, as I change it up every year and the result is dramatically different each time).
Also, here is a link to some wonderful, garlicky rustic mashed potatoes with skins (it is part of a T-day leftovers/shephard's pie post). So good!
I love talking turkey! Let us know what your menu ends up looking like, or if you need more ideas.
Cheers!
Paula Maack at 5:14PM on 11/09/09
At my house, people would revolt if we did not serve broccoli gratin with mustard-cheese streusel. Recipe is here:
http://www.epicurious.com/recipes/food/views/Broccoli-Gratin-with-Mustard-Cheese-Streusel-107297
We add extra cheese and cream and use good quality dry and prepared mustards to amp up the dish. The best part is that the broccoli and the streusel can be prepped separately the night before and the whole thing can be assembled to bake in about five minutes.
In my view, if you really want to switch up Thanksgiving, ditch the turkey and go for a crown roast of pork! We stopped serving turkey about three years ago and do not regret it (nor do we regret the Cuban sandwiches that come from the pork the day after)!!
Mizbee at 6:16PM on 11/09/09
We were so delighted by this sweet/blue/white potato + beet + sunchoke dish that we're planning to make it for Thanksgiving:
http://onepot.wordpress.com/2009/11/08/sweet-potatoes-yam-blue-potatoes-beets-sunchokes/
Onepot at 7:17PM on 11/09/09
I just made a braised turkey with a citrus and vanilla compound butter for my blog and it was perfectly moist and didn't require brining (which I'm not a big fan of because it changes the texture of the meat).
The compound butter recipe is here:
http://wickedgooddinner.blogspot.com/2009/11/wicked-good-thanksgiving-compound.html
With braising success, I'm thinking of using a Coq au Vin Blanc technique with the turkey on Thanksgiving Day. I haven't written a recipe for this yet, but there's a coq au vin blanc recipe from Food Network:
http://www.foodnetwork.com/recipes/emeril-lagasse/coq-au-vin-blanc-recipe/index.html
I also flattened the turkey by cutting the breast bone, which cut the cooking time almost by half.
WickedGoodDinner at 10:05PM on 11/09/09
Yay, i made it to the SE front page! Thanks for all the great suggestions everybody- this is an embarrassment of riches.
Mainly, i'm trying to get away from having every side dish be a different form of mush, so there's tons to work with here.
Roasted veggies are a favorite of mine- i think roasted cauliflower sounds like a winner. and brussels sprouts are great too. Love mushrooms, and have made mushrooms in puff pastry before as an appetizer. may go with that suggestion for the appetizer. Frankly, i wish i had more people to cook for so i could stretch my legs and do more of these!
mr guy at 11:56AM on 11/10/09
"Frankly, i wish i had more people to cook for so i could stretch my legs and do more of these!"
Invite a few friends, neighbors for dinner. Or make extra to plate and deliver to an elderly person, shut-in or family who needs assistance. (Local churches will help you find some one in need.)
CJ McD at 1:23PM on 11/10/09
CJ McD- both good ideas, but the location of our thanksgiving meal makes inviting additional friends and family a little impractical. However, not a bad idea to bring some to an elderly person or shut-in. Thanks for that suggestion.
mr guy at 2:00PM on 11/10/09
You could also do a practice run a couple weekends ahead using chicken or a turkey breast to try out some of the recipes. I did this a couple of years ago when I was debating doing a chipotle rub on one of the two turkeys I was doing that year. I decided against it not because it didn't taste good but because I thought my family wouldn't go for it. I also had the chance to try some of the sides that I'd never made before. I would just say to do this two weekends ahead rather than the weekend ahead so you're not eating the same things so soon.
The challenge with doing Thanksgiving is more one of timing than hands on cooking. This is not the day to be overly elaborate if you're the one orchestrating most of the meal. The oven is occupied for a few hours, the stovetop is crowded, and some things have to be served warm (like mashed potatoes and gravy). Anything you can do ahead of time or off the stove (got a slow cooker?) will only make the day go more smoothly.
Otabenga at 2:29PM on 11/10/09
Wow so many great ideas, I may borrow a few too! My favorites are
Mashed Sweet Potatoes and Pears (from Bon Appetit November 1994, you can find the recipe on Epicurious.com). You can easily half this recipe, but the leftovers also freeze very well.
Gingered Cranberry Sauce (cranberries, lingonberries, port, two kinds of ginger) from Victoria Magazine November 2001. So yummy, easy, and you can make it a day ahead.
Glazed Pearl Onions with Raisins and Almonds - I think this also came from Bon Appetit 1994, but allrecipes has a version that looks about the same.
Braised Endives, from Julia Child's The Way to Cook
LaineF at 7:53PM on 11/10/09
i always do a fakesgiving for my friends the weekend before thanksgiving and this year i'm doing an herbes de provence turkey, parmesan potato gratin, polenta stuffing, sweet potato gnocchi with cinnamon brown sage butter, roasted brussel sprouts with proscuitto and a gorgonzola roasted pear salad.
you can also check thekitchn.com they are doing a bunch of posts an alternative takes on traditional sides.
sustarz at 9:30AM on 11/11/09
I have several vegetarians coming for Thanksgiving this year, and although I feel like everybody subs portabello for meat, I tried this Pioneer Woman recipe last week, and it made a beautiful fall main course:
http://thepioneerwoman.com/cooking/2009/11/mushrooms-stuffed-with-brie/
Just sub portabello for the smaller mushrooms, one wheel of brie made six stuffed portabellos!
Mandyhello at 6:43PM on 11/11/09
Sides can be easily pepped up to become something unique and delicious. If you really want to make an impression, do something different with the main star: The Turkey. Make a turducken, deep fry it, baste it with something sweet, or don't use a turkey at all.
ChefR0bert at 9:20AM on 11/12/09
I just posted a recipe for a winter squash soup. I completely feel your pain about the old standbys always making an appearance on the holiday table. I've been pushing for this one to fill the 'pumpkin quotient' for the day but have so far lost the battle.
http://www.theexperimentalgourmand.blogspot.com/
Another favorite and a different take on the usual pies (versions of this seemed to appear on all sorts of blogs and in articles last year) is this one that I'm also fighting to keep in our rotation. Given that it has the three Southern basics - chocolate, pecans and booze - it might stick around for a while.
http://theexperimentalgourmand.blogspot.com/2007/11/sweet-thanksgiving-fb2b-part-81.html
TheExperimentalGourmand at 1:46PM on 11/15/09
Oven roasted, spicy cranberry sauce takes ten minutes from start to finish and is amazing. Here's a link to my blog and the recipe -
http://www.carolegbert.com/cranberries-out-of-the-bag-part-2-roasted-cranberry-sauce#more-1164
Carol Egbert at 9:43AM on 11/16/09
Try this: slice Brussels sprouts with a mandoline if you have one or just thinly slice, saute with leeks, garlic and shallots in olive oil until tender, add white wine and simmer until soft, add butter, salt and pepper to taste. It's amazing. People who swear they'd never touch a BS love them!
Mama at 9:56AM on 11/16/09
I totally hear you! I write for Examiner.com as the Long Island Grocery Examiner and I have written several non-traditional, but so easy articles. I live in a house, but my kitchen is 2x2, so all these recipes will work in a small apt. Im not finished posting my whole menu where I will be making Cranberry Sauce with orange and ginger; cornbread stuffing, warm herb goat cheese spinach salad and spiced apples. Almost everything can be made ahead!
But so far you have:
Holiday Grocery Shopping 101: http://tinyurl.com/ykqvuzm
Spiked Hot Apple Juice: http://tinyurl.com/yg7eu4s
Molten Brie: http://tinyurl.com/lpz6pb
Pigs in the blanket: http://tinyurl.com/lu4uao
Long Island Clam Chowder: http://tinyurl.com/ydnlpqv
or Cream of Cauliflower Soup with Toppings: http://tinyurl.com/ydgoox2
Maple Glazed Turkey with Cream Gravy: http://tinyurl.com/p2h5eg
The Best Crispy, Creamy Roasted Potatoes: http://tinyurl.com/yjkx4lb
Ice Cream Pie with Hot Fudge and Dulce de Leche with a cinnamon Brown Sugar Crust: http://tinyurl.com/y8lfasp
Happy Holidays!!
imchefsteph at 10:10AM on 11/16/09
I usually brine my Turkey, but this year I am trying a recipe that I am told is the best, I will let you know how it turns out!! Here is the recipe for anyone else that is brave enough to try it! Old-Fashioned Roast Turkey with Gravy
You will need one 2-yard package of cheesecloth for this recipe. Because we layer the bird with salt pork, we prefer to use a natural turkey here; self-basting turkeys may become too salty. If using a self-basting turkey, use all water in the gravy rather than a combination of water and broth. Make sure to start the gravy (step 3) as soon as the turkey goes into the oven.
Serves 10 to 12.
Ingredients
Turkey
1 package cheesecloth (see note)
4 cups cold water
1 turkey , 12 to 14-pounds (see note), neck and giblets reserved
1 pound salt pork , cut into 1/4-inch-thick slices
Gravy
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 onion , chopped
5 cups water
2 cups low-sodium chicken broth
4 sprigs fresh thyme
1 bay leaf
6 tablespoons all-purpose flour
Salt and pepper
Instructions
1. For the turkey: Adjust oven rack to lowest position and heat oven to 350 degrees. Remove cheesecloth from package and fold into 18-inch square. Place cheesecloth in large bowl and cover with water. Tuck wings behind back and arrange turkey, breast-up, on V-rack set inside roasting pan. Following photos 1 to 4 above, prick skin of breast and legs of turkey all over with fork, cover breast and legs of turkey with salt pork, top with soaked cheesecloth (pouring any remaining water into roasting pan), and cover cheesecloth completely with heavy-duty aluminum foil.
2. Roast turkey until breast meat registers 140 degrees, 2½ to 3 hours. Remove foil, cheesecloth, and salt pork and discard. Increase oven temperature to 425 degrees. Continue to roast until breast meat registers 165 degrees and thigh meat registers 175 degrees, 40 to 60 minutes longer. Transfer turkey to carving board and let rest 30 minutes.
3. For the gravy: While turkey is roasting, heat oil in large saucepan over medium-high heat until shimmering. Cook turkey neck and giblets until browned, about 5 minutes. Add onion and cook until softened, about 3 minutes. Stir in water, broth, thyme, and bay leaf and bring to boil. Reduce heat to low and simmer until reduced by half, about 3 hours. Strain stock into large measuring cup (you should have about 3½ cups), reserving giblets if desired.
4. Carefully strain contents of roasting pan into fat separator. Let liquid settle so that fat separates, then skim, reserving ¼ cup fat. Pour defatted pan juices into measuring cup with giblet stock to yield 4 cups stock.
5. Heat reserved fat in empty saucepan over medium heat until shimmering. Stir in flour and cook until honey colored and fragrant, about 4 minutes. Slowly whisk in giblet stock and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Chop giblets and add to gravy, if desired, and season with salt and pepper. Carve turkey and serve with gravy.
queenlalisa at 10:25AM on 11/16/09
As a non-meat eater, I usually serve Portobello Wellington as a main course for the holidays. This year, though I'm trying mini portobellos as an appetizer. The recipes that call for puff pastry sheets make this really easy. And even our carnivorous friends love it.
MeganCochran at 10:49AM on 11/16/09
mr guy, i'm right there with you. i am by no means a food snob, but i am a foodie. and having just entered my mid-20s and being the only family member who likes to cook, i've become the appointed cook for thanksgiving and christmas. but my family says "why not just go to campbellssoup.com and get some easy recipes using canned soup. stop being such an elitist!" *sigh* they just don't get that interesting and fresh recipes don't take any more effort than the canned concoctions. (not that i don't sometimes cook with the occassional can of cream of whatever soup) anyway... to my point...
last night i made michael chiarello's butternut squash pastina and it was DELIGHTFUL. it's super easy and tasty. you can easily find his recipe on www.foodnetwork.com or on a few blogs i've read. i made it a little differently and added some ricotta and a few extra spices, etc. this is a great fall-ish alternative to mac n cheese, if your family won't disown you for messing with traditional mac n cheese. this will be making an appearance on our thanksgiving table and hopefully my family doesn't stage a revolt.
good luck!
kat_seriously_eats at 12:39PM on 11/16/09
this comment chain is amazing! loving all the great ideas.
This Sweet Potato Gratin is a go-to side for my thanksgiving -- it is pure savory-sweet bliss http://bit.ly/3DcEG0
lickmyspoon at 12:44PM on 11/16/09
oh! and my mom and sister threw a fit when i sent them my menu and there was no pumpkin pie on it. i don't even think they like pumpkin pie, but i know people get funny about traditions... so i am making ina garten's pumpkin banana mousse tart to appease the fam. that's a nice little variation on the classic.
kat_seriously_eats at 12:48PM on 11/16/09
I'm doing kimchi stuffing this year. http://www.food52.com/recipes/1473_kimchi_stuffing.
I also want to rub down/baste my turkey with dakkalbi sauce, which is in this video. http://www.youtube.com/watch?v=6plE7IpXEwg
Tamar at 1:57PM on 11/16/09
If you make green bean casserole please please please make Alton Brown's - http://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe/index.html - it kicks the canned soup version's butt!!
beagle1 at 2:54PM on 11/16/09
There seems to be a dearth of dessert ideas....a favorite that is also a family 'must' is Cranberry/Apple/Walnut pie. It is incredibly delicious and, moreover, easy to make. And don't forget German Noodles! Thick, homemade noodles boiled in a rich beef/onion stock and thickened with flour. Every invitation for Thanksgiving always includes the comment..."yes, I'm making the noodles" and that saves a lot of phone calls from guests. It's that good!
sticky wicket at 3:51PM on 11/16/09
I regularly make a potato dish that treads the line between 'traditional' and 'different': Cider Scalloped Potatoes. Instead of broth, use good, fresh cider so you get a good tang & some sweetness, and then smoked gouda to add another element to the taste. I've done it with regular potatoes, with turnips, with celeriac and even with sweet potatoes. It's amazing and people ask about it years after...
It's a riff off an old Cooking Light recipe: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222496
jdubboston at 8:54PM on 11/16/09