Posted on 11/17/2022 3:10:07 PM PST by nickcarraway
Turkey is a classic main course for Thanksgiving dinner, but that certainly doesn't mean you have to serve it. We've rounded up plenty of alternative Thanksgiving dinner ideas that can take center stage at your table, including Pomegranate-Glazed Salmon with Oranges, Olives, and Herbs, Crackling Coppa Roast with Fennel and Onions, and Garlic-Butter Rib Roast. Need something meatless? We've got veggie "steak" options for that, too. Read on for those recipes, and even more alternatives to turkey for Thanksgiving dinner.
01 of 19 Beef Chuck Eye Roast with Paprika-Herb Rub Beef Chuck Eye Roast with Paprika-Herb Rub © JOHN KERNICK This simple, flavorful beef roast — rubbed with thyme, paprika, and cumin — is made with chuck eye, a cut from the chuck portion of the rib-eye muscle.
02 of 19 Honey-and-Lemon-Glazed Roast Chicken Honey-and-Lemon-Glazed Roast Chicken. Photo © Fredrika Stjärne © FREDRIKA STJÄRNE Inspired by the beautifully browned Peking duck, Piero Incisa Della Rocchetta brushes chickens with a mixture of soy sauce and honey from the beehives in his Patagonia vineyards.
03 of 19 Pork Loin Braised with Mushrooms and Wine Pork Loin Braised with Mushrooms and Wine Recipe GREG DUPREE Fistfuls of fresh herbs, fragrant strips of orange peel, and plenty of garlic perfume in this comforting Corsican dish. The jus is vibrant and richly seasoned; ladle extra over the polenta on each plate.
04 of 19 Buttermilk-Marinated Quail with Herbed Raita and Blood Oranges Buttermilk-Marinated Quail with Herbed Raita and Blood Oranges CHRISTOPHER TESTANI "What I love about this recipe, in terms of the ingredients and method, is that the mint and charred flavors are reminiscent of summertime despite the chill of winter," Maneet Chauhan says.
05 of 19 Roasted Lamb Chops with Brown Sugar-Rum Glaze Roasted Lamb Chops with Brown Sugar Rum Glaze KELLY MARSHALL With plenty of garlic and rubbed sage to brighten savory, gamey lamb, these roasted chops are bold and balanced. If the glaze begins to set before serving, gently warm it over low heat. Chef and cookbook author Alexander Smalls serves these lamb chops at his epic dinner parties at his apartment in Harlem.
06 of 19 Crackling Coppa Roast with Fennel and Onions Crackling Coppa Roast with Fennel and Onions ERIN KUNKEL Ask your butcher for pork shoulder with an untrimmed fat cap (about 3/4-inch thick) for this recipe; the fat renders as the pork roasts, simultaneously getting crispy while basting the meat with its flavorful juices. The fennel cooks down into a rich and jammy condiment that complements every bite.
07 of 19 Herb-Roasted King Salmon with Pinot Noir Sauce Herb-Roasted King Salmon with Pinot Noir Sauce Recipe JUSTIN WALKER Originally served at Seattle's Hotel Sorrento by chef David Pisegna, this throwback salmon dish stands the test of time. We simplified the original recipe but didn't change a thing about the velvety, wine-blushed beurre blanc; keep it warm and serve it immediately for the best results.
08 of 19 King Oyster Mushroom Steaks with Pesto and Almond Aillade King Oyster Mushroom Steaks PHOTO BY DAVID MALOSH / PROP STYLING BY AMY WILSON / FOOD STYLING BY MAGGIE RUGGIERO Chef Julia Sullivan employs a duo of cast-iron skillets to prepare these tender, crispy-edged mushroom steaks; one for cooking the mushrooms, the other for pressing them flat so they cook evenly. Buttery roasted almonds balance the sharper notes of garlic and lemon in this rustic French sauce.
09 of 19 Spiced Brown Sugar Ham with Apple Jus Spiced Brown Sugar Ham with Apple Jus © MARCUS NILSSON The secret to this super-tender ham is keeping it wrapped in foil while it's cooking and resting, letting it reabsorb any moisture released during the cooking process. "If you can't pick up the foil-wrapped ham without burning yourself, then it's not done resting!" says pork pro Kevin Gillespie, chef at Revival in Decatur.
10 of 19 Greens-and-Cheese-Stuffed Cinderella Pumpkin Greens-and-Cheese Stuffed Cinderella Pumpkin PHOTO BY JENNIFER CAUSEY / FOOD STYLING BY CHELSEA ZIMMER / PROP STYLING BY CHRISTINA DALEY Inspired by Cassie Piuma's squash spanakopita at her restaurant, Sarma, in Somerville, Massachusetts, this stuffed pumpkin is filled with a nutty, creamy blend of Gruyère and feta cheeses; sweet, anise-scented fennel; and hearty green lacinato kale for a stunning vegetarian main dish fit for any holiday table.
11 of 19 Roasted Cornish Game Hens Cornish Game Hen PHOTO BY JENNIFER CAUSEY / FOOD STYLING BY ALI RAMEE / PROP STYLING BY CHRISTINA DALEY These Cornish hens are flavor-packed with aromatic herbs, fresh lemons, and garlic. Coated in a lemon-garlic-herb puree, stuffed with garlic and lemon wedges, and neatly trussed, the hens are roasted on top of a bed of fresh rosemary and thyme sprigs. The roasted birds are drizzled with butter-fortified pan juices just before serving.
12 of 19 Banana Leaf-Wrapped Lamb Shank Tamales with Morita Chile Salsa DYLAN + JENI These smoky braised-lamb tamales, a favorite at event producer Paola Briseño González's holiday tamal parties, get a pop of freshness from bright cilantro-onion relish, while a wrapper of banana leaves perfumes the masa with a softly sweet aroma as they steam. The banana leaf wrappers also yield tamales with a dense, custard-like texture. The rich, slow-cooked flavor of lamb shanks is the perfect partner for the intense smokiness of Morita chiles; substitute chipotles in a pinch.
13 of 19 Buttermilk Macaroni and Cheese with Baby Kale
KELLY MARSHALL A quick sauté renders baby kale leaves perfectly tender, allowing them to almost melt into the buttermilk-enriched béchamel in chef and cookbook author Alexander Smalls' version of mac and cheese. For a smooth sauce, make sure all of the dairy is at room temperature.
14 of 19 Pork Chop au Poivre with Red Wine–Shallot Sauce Steak who? This bone-in pork chop riff on the classic French au poivre preparation is so good, we may never go back to beef. Using a blend of peppercorns, not just classic black, adds notes of floral and vegetal spice to this simple dish. Splurge on the Pierre Poivre N.7 from La Boîte master spice blender Lior Lev Sercarz, or grind your own. Be sure to grind the peppercorns just before cooking to release the fresh aroma.
15 of 19 Garlic-Butter Rib Roast Garlic butter prime rib This impressive, flavor-packed rib roast is perfect for a celebration. The secret? A compound butter made with garlic, anchovies, herbs, and shallot. Half of it is slathered all over the roast before it goes into the oven; the other half is rolled up into a log, chilled, and then sliced into medallions to serve with each slice of beef. Special order the rib roast from a local butcher, asking for one with nice marbling and an even fat cap.
16 of 19 Leg of Lamb with Fingerling Potatoes and Leeks leg of lamb
Incredibly easy to prepare, this bone-in leg of lamb is coated with an herby, pleasantly salty crust before marinating in the refrigerator for about eight hours. The dry brine results in a juicy, tender, and deliciously garlicky lamb roast.
17 of 19 Braised Duck Legs with Spaetzle and Mushroom Ragout
DAVID MALOSH Inspired by German celebratory harvest meals from centuries past, this comforting braised dish trades the traditional goose leg quarters for easier-to-source duck, served on a bed of buttery-crisp spaetzle and saucy mushrooms. A beurre manié — a quick mash of softened butter and flour — is the key to thickening the delicious sauce in this braise.
18 of 19 Pomegranate-Glazed Salmon with Oranges, Olives, and Herbs
ANTONIS ACHILLEOS "Tart and just barely sweet, the pomegranate molasses cuts through the richness of the fish while creating a gorgeous, shimmering glaze; the olives balance the bright flavors of the salad with their soft salinity and luxe butteriness," Andrea Slonecker says. "One good pairing for wild salmon is Oregon Pinot Noir, but here, a dry or slightly off-dry Oregon Riesling is perfect. Replete with zingy acidity, it perfectly counterbalances the richness of the fatty, flavorsome fish and stands up to the bright salad and tart, fruity glaze."
19 of 19 Roasted Broccoli Steaks with Tomato Butter and Tapenade
Here, chef Greg Vernick treats broccoli like a steak, roasting it at a high temperature on a preheated pan to achieve a lightly charred crust. Cooked on the same pan, umami-packed tomatoes blend up into a super-quick sauce enriched with just the right amount of butter.
Looks mighty good.
Now that is a turkey! Wow, that looks great and like it took a lot of work!
Most of the time we have turkey, but occasionally the wife and I will opt for a ham, Cornish hens or beef tenderloin. For Christmas we’re definitely doing a tenderloin this year.
Bump for later read.
Frankly, if agreeable with others, the vote would be for
Deli Turkey, thinly sliced and bread, mayo, Swiss cheese,
lettuce and tomato. Turkey sandwiches is the reason for Thanksgiving turkey. The homemade cranberry relish coming in
a close second.
It may take a few minutes longer to count our blessings this
Thanksiving (a challenge in finding them), but do hope yours have multiplied significantly. Have a blessed Thanksgiving.
Not just bacon-wrapped, it’s a lattice bacon wrapper! Stunning!
Grocery store food/sales flyers came today. Publix has turkey for 49 cents a pound - Save a Lot for 99 cents a pound. Food doesn’t come much cheaper than that... buy a larger turkey and have sandwiches for the next few days and turkey soup after that...
Food ain’t worth eating if it doesn’t include garlic.
My Grandparents were MAJOR garlic eaters and they smelled a bit weird. I thought when I was a kid, it was because they were old.
When I was in grad school, I dated the guy next door. We cooked alot of meals together, most with tons of garlic.
It didn’t take long before we smelled like my Grandparents!
I don’t care if I smell weird. Garlic is worth it!!
Here it comes
“$4 for TWO one pound packages.”
DANG!
Trump prices!!
LOVE that last pix. *SNIF* And I LOVE that they are holding hands and PRAYING! *HEART*
I’ve missed many Thanksgiving and Christmas meals with my family during my Army Years. My Mom wasn’t always HAPPY about it, but she was proud and understood and I wouldn’t trade a MINUTE of that part of my life. ;)
“For Christmas we’re definitely doing a tenderloin this year.”
Christmas is on me this year, and I am making a Prime Rib Roast from this Fall’s home-raised steer.
Who says you can’t have BEEF at Christmas? God Bless Us, Every One! :)
You’d have to lattice the bacon on a tray then fit it on the bird.
Thank you! Many Blessings to you and yours, too!
‘Christmas’ is at post #54. :)
I’m thinking Spam with cloves baked with a raisin sauce...
potato chips and a single green bean.
Joe told me I’d have to cut back...
Thank you much for your service!
I was a Red Cross volunteer at Walter Reed during the Afghan War on the amputation ward.
My respect for our military is through the roof and then some!!!
How about barbecue filet mignons , which is what I am having.
Sums it up well.
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