Here with Crostini!
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.
So it always to be turkey at Thanksgiving and Ham for Christmas.
Yes, good veal would be great
I got to pose with a Turkey leg in the mess hall
on Thanksgiving 1967. At Chu Lai RVN. they had a table with a white table cloth a whole Turkey and a full plate and you
could have your picture taken for your home town paper.
Then it was on to the turkey loaf...
LOL!
I’ll trade you MY single Green Bean for a Tbsp. of Raisin Sauce. I’m assuming that’s made with Brandy, you REBEL, you! ;)
We will be doing a brisket on the smoker on Saturday. It’s a big Game Day for us. Oh, and the turkey will be smoked on Thursday. And then eaten on Thursday.
I feel blessed to have served when I did. No wars, other than Operations Desert Shield/Storm, which sucked up 2 years of my life when my kids were young. :(
But, thanks to, ‘Stormin’ Norman’ it was ONLY those two years. :)
We are heading to visit our son and his family for the holiday. They have insisted that I only make the homemade gravy. He will smoke the turkey, and I don’t even have to make the sides, a first! DIL doesn’t want a hectic kitchen, so she ordered from her favorite place. I must’ve scared them off the last time they were here for Thanksgiving which was probably 6 years ago. My kitchen is great but can only handle 3-4 cooks, not 5 or 6, which is what happened that year. I look forward to the break, and hope they will offer me a lovely cocktail also. I love a good Old Fashioned.
Enjoy! These things don’t happen often! :)
Yeah, that picture was super.
My sister puts tomato slices on top of mac n cheese. It might look pretty, but does zip, zero, nada, for the taste. Garnish should add to the flavor, not take away. And I LOVE! tomatoes, so for me it’s not a winning combination.
Love each one of these! Thank you!
I look forward to grilling a boneless turkey breast all year, now someone want to change things?
I admit we often do a big pot of chili for Christmas, never know what was the traditional dinner for that. Tamale something for New Years, being from the southwest.
That works for me!
Christmas we always had lamb when my Grandparents were alive.
They were lamb addicts. Grandpa had a lamb roasting pit set up in his garage! Spent many hours sitting next to him basting a lamb with garlic oil. Good times.
Later Christmas was beef roast.
Ham was for school lunch sandwiches.
You’re welcome. Just wait until Christmas. :)
Did a search and found the F&W recipe is there.
https://www.foodandwine.com/recipes/herb-roasted-king-salmon-pinot-noir-sauce
Wife is not a fan of salmon but I am going to make this soon
Raisin Sauce? You are speaking my language, girl!
My Mama made the best RS, and I’ve never been able to duplicate it exactly, even though I have her recipe.
There are a few things that can’t be taught. I do not know her secret ingredient or whatever it was that made hers so good. I come close, but never get all the way there. :( Maybe one of these days! (Mama, maybe you can tell me in a dream?)
I have a log of Goat cheese in the refrigerator. Great on crackers!
Here with Crostini!
Make sure it’s good veal. We had some in the freezer that was getting near it use by date. It was actually past that but not by very much. I had some lump crab hanging around, too, and asparagus was on special last week. So we made Veal Oscar. It was just ok. Everything was pretty great except for the veal. Just a little tired. Didn’t have the flavor it usually does. It wasn’t freezer burn either. I guess it was just past its prime. The crab, asparagus, and Bearnaise were mouth-watering! Can’t win them all.
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