From appetizers to side dishes, you’ll find traditional flavors and new ideas for your Thanksgiving feast with these 16 delicious recipes. Try this rich and sophisticated update on mashed potatoes, which feature a hint of sweetness from the fennel.
Delight your guests with this beautiful, seasonal dish bursting with beta-carotene and vitamin C.
Surprise your guests with a new take on the green-bean casserole. This one uses cranberries, a Thanksgiving essential. Brussels sprouts also work well as an alternative to green beans.
A rich and sophisticated update on mashed potatoes, with a hint of sweetness from the fennel.
Great for dinner or brunch. The tart, jewel like pomegranate seeds (arils) balance the natural sweetness of the roasted potatoes.
Pine nuts, allspice, and mint give this meat-free entree Middle Eastern flair, but the overall statement is “American harvest.” The entire dish can be prepared up to three hours ahead and reheated just before serving time.
So often at holiday feasts, someone will bring a salad that goes untouched as diners pile their plates with turkey, mashed potatoes, and stuffing. This warm, complete-protein salad is a likely candidate to change that—and not only for vegans avoiding Big Bird. The enticing flavors, textures, and health benefits are irresistible.
Nutrient-dense kale and chard team up with butternut squash, which adds brilliant color, fiber, and antioxidants. Mix it up by using other greens and winter squash. Sprinkle with finely chopped almonds before serving for an appealing crunch and extra dose of healthy fats.
Farro (hulled spelt berries), an ancient, nutty grain, makes a delicious side dish. Look for it in specialty markets, Italian groceries, and well-stocked bulk bins. No need to remove small herb leaves from stems; they’ll fall off during cooking.
“Almost everybody has some form of sweet potato on Thanksgiving,” says Sarah Stegner, dining room chef at The Ritz-Carlton, Chicago. “This is a way of dressing it up and making it something special.” The consistency of the purée should be very light, not thick like mashed potatoes.
Try using sprouted whole-grain bread for added texture and nuttiness. If some of your guests are vegetarian, use the stuffing to fill portobello mushroom caps; brush caps with olive oil, fill, and bake at 375 degrees until tender.
This warm squash salad combines spicy, sweet, and sour elements in a fresh balance that enlivens traditional roasted turkey. For a harvest-theme presentation, serve the spiced squash in one of the hollowed-out squash halves.
Teri Rippeto, chef and owner of Potager in Denver, buys produce from local growers and farmers’ markets for her renowned eatery. “I’m in this business because, in our own little way, it’s a showcase for what’s in season,” she says. She offers this recipe because “we still have beets and arugula that time of year; plus it’s a little bit lighter and adds color to the Thanksgiving table.”
Instead of peeling and cooking winter squash, save time by using frozen organic squash. This easy soup can be made two days ahead; add the evaporated milk and heat thoroughly just before serving.
Crunchmaster's White Cheddar Multi-Grain Crackers (certified gluten free) give these easy-to-build stuffed mushrooms an extra boost of flavor and a satisfying crunch.
This vegetarian version of a traditional Eastern Mediterranean dish uses coarse cracked wheat; look for it in bulk bins (Bob's Red Mill also packages it). It can be made up to one day in advance and refrigerated.
Baked, roasted, or canned sweet potatoes work equally well; just adjust the amount of flour to make a stiff dough. If you're using sweet potatoes from a leftover roasted vegetable dish, include other veggies, such as carrots and parsnips, for extra flavor.
Find traditional flavors and new ideas for your #Thanksgiving with these 16 delicious #recipes @deliciousliving
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