Alternative Thanksgiving Dishes

Substituting dishes for Thanksgiving brings a creative flair to the traditional menu, offering new flavors and accommodating diverse tastes. Whether choosing herb-roasted chicken over turkey or opting for butternut squash soup, these substitutions add variety while celebrating the spirit of Thanksgiving with delicious alternatives.

HERB-ROASTED CHICKEN

Ingredients

  • 1 whole 5-6 pound chicken
  • 1/2 yellow onion, cut into wedges
  • 4 whole cloves garlic, crushed
  • 1 handful fresh thyme, rosemary or parsley
  • 1 1/2 Tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika

Instructions

  1. Preheat oven to 425 degrees F.
  2. Arrange oven rack on bottom third. Prepare a large roasting pan topped with a rack. (You can also top a 13×9 pan with a small cooling rack)
  3. Remove giblets from chicken cavity and rinse whole chicken. Pat dry with paper towels and place onto rack atop roasting pan, breast side up.
  4. Place onion, garlic, and herbs into cavity. Coat chicken all over with olive oil using your hands. Combine salt, pepper, garlic powder, and paprika in a small bowl and season chicken all over with mixture, patting on with your hands. If desired, tie legs with kitchen twine.
  5. Roast for 1 1/2 to 2 hours, depending on size*. If chicken is browning too quickly, cover loosely with aluminum foil. To measure temperature, place a meat thermometer into the thickest part of the thigh without touching the bone. It should reach 180 degrees.
  6. Remove chicken from oven and cover with aluminum foil. Let rest for at least 10 minutes before carving.
  7. Enjoy!

STUFFED PORTOBELLO MUSHROOMS

Ingredients

  • Portobello mushrooms – Portobello mushrooms come in different sizes. Not only can you use large portobello mushrooms, you can also use baby portobellos. Having said that, regular white mushrooms or cremini mushrooms can also be stuffed, so use your favorite. The only thing to keep in mind is that the smaller the mushrooms are the more you can stuff.
  • Cheese – In this recipe, a combination of goat cheese and mozzarella cheese, but feel free to use your favorites.
  • Veggies – A combination of spinach, bell peppers and tomatoes. You can use other veggies as well.
  • Onion and Garlic – I love using these ingredients to enhance the flavor of the stuffing.
  • Breadcrumbs – Necessary to bind the veggies a bit. You can use your favorite breadcrumbs, Italian or Panko.
  • Hot Sauce – This is an optional ingredients, and only add it if you want your stuffed mushrooms to have a bit of a kick.

Instructions

  1. Prep the oven: Preheat oven to 400°F.
  2. Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
  3. Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Stir in the tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Cook for an additional 2 minutes.
  4. Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
  5. Bake: Bake for 10 minutes or until the cheese melts.

CAULIFLOWER MASHED POTATOES

Ingredients

  • Cauliflower. Cauliflower gets a dreamy makeover in this recipe. Low in calories and packed with vitamins, fiber, and antioxidants, it’s a great, low carb alternative to mashed potatoes.
  • Garlic. Adds delightful garlicky flavor to the mashed cauliflower. If garlic isn’t your thing, feel free to omit it.
  • Butter. Rich, buttery goodness is a must for crowd-pleasing flavor. It also adds some much-needed fat.
  • Greek Yogurt. Adds tanginess and creaminess in a healthy way. Greek yogurt is packed with protein and calcium. You can swap the yogurt for sour cream if you prefer.
  • Milk. Helps make the mashed cauliflower creamy. Use any milk you have on hand.
  • Parmesan. Parmesan adds the perfect cheesy, salty flavor and is key for the best cauliflower mashed potatoes. Don’t skip it!
  • Salt + Pepper. Classic, simple seasonings.
  • Chives. The onion-like flavor and beautiful green color of chives make them the ideal finishing touch.

Instructions

  1. Boil the Cauliflower and Garlic. Cook until fork tender.
  2. Add Everything to a Food Processor. Make sure your cauliflower is thoroughly drained first.
  3. Puree. Serve with fresh chives and ENJOY!

WILD RICE PILAF

Ingredients

  • 1 tablespoon olive oil
  • ¾ cup chopped onion
  • ¾ cup diced celery
  • ¾ cup diced carrots
  • 2 garlic cloves, minced
  • ¾ cup uncooked long-grain brown rice, (not the quick-cooking kind)
  • ¾ cup uncooked wild rice blend, (or wild rice – I used a blend, it’s much easier to find)
  • 3 ½ cups chicken broth or vegetable broth, (I often make my own broth using Better Than Bouillon)
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Drizzle the olive oil in a large sauté pan or skillet that has a lid and bring over med-high heat. When the oil is hot, add the onion, celery and carrots and stir together. Spread the mix out in the pan and cook, stirring occasionally, for 5-6 minutes until the onion is translucent and the vegetables are softer. Add the minced garlic and stir. Cook for another 30-60 seconds. Add the rice and stir together to mix. Cook for another minute to toast the rice a bit.
  2. Pour in the broth, stir, and raise heat to bring to a boil. Cover the pan with a lid and reduce the heat to low. Simmer on low for 45 minutes until the rice is tender and the broth is absorbed. Uncover, fluff the rice and sprinkle the parsley over top to garnish.

ROASTED BRUSSELS SPROUTS WITH BALSAMIC GLAZE

Ingredients

  • Brussels Sprouts– These come from the same family as cabbage and look like little mini cabbages. They are bitter when raw but take on a nutty sweet flavor when cooked. In the U.S., they are in season from September through March.
  • Kosher Salt– It’s easier to sprinkle and distribute evenly but table salt can be substituted (only measure out 1/2 teaspoon since it is more dense).
  • Fresh cracked Pepper– Tastes better because the inside hasn’t been exposed to oxidation yet and therefore has a better flavor.
  • Olive Oil– Any kind will work.
  • Balsamic Glaze– You can find this in the store next to the vinegar or you can make your own with just 2 ingredients, balsamic vinegar and brown sugar.

Instructions

  1. Preheat oven to 425 degrees F.
  2. Place halved brussels sprouts on a large rimmed sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss together until evenly coated. Spread out on the pan so as not overcrowd them.
  3. Bake for 20-25 minutes, tossing halfway through, until fork tender and browned.
  4. Drizzle roasted brussels with balsamic glaze and serve.

SWEET POTATO AND BLACK BEAN CASSEROLE

Ingredients

  • Cooking spray or olive oil
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 (28-ounce) can fire-roasted diced tomatoes, drained of juices
  • 1 (15-ounce) can black beans, drained and rinsed
  • 3 cups shredded smoked mozzarella cheese (about 7 1/2 ounces), divided
  • 1 tablespoon smoked paprika
  • 1 tablespoon kosher salt
  • 2 cloves garlic, minced

Instructions

  1. Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9×13-inch baking dish with cooking spray or olive oil; set aside.
  2. Heat the olive oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the sweet potatoes and cook until just heated through, about 5 minutes (they will not be cooked through). Transfer the mixture to a large bowl.
  3. Add the black beans, drained tomatoes, 1 cup of the mozzarella, smoked paprika, salt, and garlic and stir to combine. Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the remaining 2 cups mozzarella cheese.
  4. Spray a large sheet of aluminum foil with cooking spray or coat with olive oil. Place the foil greased-side down over the baking dish and cover tightly. Bake for 30 minutes. Uncover and bake until the sweet potatoes are tender and the cheese on top is browned in spots, about 30 minutes more. Let cool 10 minutes before serving topped with yogurt and cilantro.

PUMPKIN RAVIOLI WITH SAGE BUTTER

Ingredients

  • 1⁄2 cup unsalted butter
  • 6 fresh sage leaves or 3/4 teaspoon ground sage
  • 1⁄4 teaspoon nutmeg, freshly grated
  • 1⁄2 cup parmesan cheese, grated
  • 2 amaretti cookies
  • 1⁄2 cup hazelnuts, toasted and coarsely chopped (optional)

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Add fresh ravioli and cook for about 4 minutes or until the float to the top.
  3. Remove ravioli from water with large slotted spoon or spider, and place in a large platter.
  4. Cover with foil to keep warm while you prepare the sauce.
  5. In a small saute pan, melt the stick of butter over low heat.
  6. When butter just begins to sizzle and brown, tear the fresh sage leaves into the pan and fry for 20-30 seconds.
  7. Remove butter sauce from the heat and grate in the nutmeg.
  8. Pour butter sauce over the ravioli.
  9. Sprinkle with grated cheese and toasted hazel nuts (if using).
  10. Grate the amaretti cookies over the dish and serve immediately.

QUINOA SALAD WITH CRANBERRIES AND PECANS

Ingredients

  • 1/2 cup dry quinoa
  • 1 cups vegetable stock/broth low sodium if possible
  • 1 Tablespoon chopped fresh parsley
  • 1 Tablespoon chopped fresh chives
  • 1/3 cup chopped pecans
  • 1/3 cup dried cranberries
  • 5 Tablespoons lemon juice
  • 3 Tablespoons olive oil
  • 1 teaspoon garlic salt
  • 2 Tablespoons chopped green onions optional garnish
  • Fresh ground pepper to taste

Instructions

  1. Place quinoa in medium sauce pot with the vegetable stock/broth.
  2. Cover the pot, bring to a full boil, then reduce to low and simmer for 15 minutes. Remove from heat and set aside to cool.
  3. Combine all other ingredients in a bowl. Pour on top of quinoa and mix together.
  4. Serve immediately or cover and chill in the fridge. Enjoy!

BUTTERNUT SQUASH SOUP

Ingredients

  • Butternut squash: You can either use 1 medium-sized fresh butternut squash or you will need between 4 to 5 cups of pre-cut raw butternut squash.
  • Carrot and onion: These will serve as the additional veggies for the soup.
  • Apple: Any variety of apple will work in this recipe (peeled or unpeeled), but Granny Smith apples add extra hint of tartness in addition to their sweet flavor.
  • Vegetable broth: Veggie broth keeps it vegetarian and vegan, but chicken broth would also work well in this recipe too.
  • Coconut milk: Feel free to sub half and half (or heavy cream) instead of coconut milk if you prefer.
  • Seasonings: Use a simple blend of garlic, fresh sage, cayenne, ground cinnamon, nutmeg, sea salt, and black pepper. Feel free to adjust the amount of cayenne to taste. Highly recommend briefly frying up a few extra sage leaves to sprinkle on top of the soup as a crispy garnish.
  • Your choice of garnishes: Drizzle on some extra coconut milk (or cream), a sprinkle of toasted pepitas, and a sprinkle of extra black pepper and/or smoked paprika.

Instructions

  1. Cook. For extra depth of flavor, sautée the onion and garlic in a bit of olive oil first if you are making the Instant Pot or stovetop versions, but this step is optional if you’re making the Crock-Pot version (or if you’re in a hurry). Add in the squash and veggies and cook until they are completely tender, then add in the coconut milk.
  2. Blend. Use an immersion blender to purée the soup until smooth, but you can alternately purée the soup in two batches using a traditional blender (just be extremely careful as always when blending hot liquids in a traditional blender).
  3. Season. Once the soup has been puréed, give it a taste and season generously with salt and pepper as needed. If you would like to amp up the heat, you’re welcome to add in extra cayenne as well.
  4. Serve. Then dish it up, garnished with your favorite toppings, and enjoy!

PEAR AND GORGONZOLA SALAD

Ingredients

  • 4-6 cups torn salad greens, trimmed, washed & dried
  • 1⁄2 cup vinaigrette
  • 2 pears, peeled,cored & sliced
  • 1⁄4 lb gorgonzola (You may substitute with Blue or roquefort cheese)

Vinaigrette

  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon Dijon mustard
  • 3⁄4 cup virgin olive oil
  • 2 teaspoons shallots, finely minced
  • Pepper

To Make Vinaigrette

  1. Mix vinegar, salt, mustard in a blender or food processor.
  2. Very slowly pour in the oil while processor is on.
  3. Process until an emulsion forms.
  4. Taste and adjust seasoning.
  5. Add shallots& pepper.
  6. Best to make it fresh but may be stored for a few days in the fridge.

Instructions

  1. Toss greens with most of the vinaigrette.
  2. Divide among 4 plates.
  3. Decorate with pear slices and crumbled cheese.
  4. Top the salad with walnuts (can be coarsely chopped).
  5. Drizzle the last of the vinaigrette over top.

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