Thanksgiving may seem to be defined by turkey, but a large, bright Norman Rockwell-style bird is not required for a festive holiday. And if you don’t like turkey, there’s no reason you should feel pressured into making one. Here are 16 ideas for a table without a turkey.
Suppose you are having a small gathering, but still want to serve a beautiful brown bird. Let us introduce you to this sweet and savory roast chicken from Colu Henry. Drizzle the chicken with rosemary-infused maple butter throughout cooking helps caramelize the outside and creates delicious pan juices served on – you guessed it – mashed potatoes. Improve your poultry skills with our guide on how to roast chicken.
Melissa Clark’s Classic Beef Wellington is something to be truly thankful for. A tender beef tenderloin is wrapped in mushrooms and shallots, then coated with a golden layer of puff pastry. The key to success is an instant read thermometer. Bake until a thermometer inserted in the center reads 115 degrees for a beautiful rare pink center, 25 to 35 minutes, and not a minute more.
Recipe: Beef Wellington
This meatless Thanksgiving centerpiece from Samantha Seneviratne has baked mashed potatoes! French green lentils (Puy lentils) are the cornerstone of this hearty pie, and while they may be a bit harder to find than traditional brunettes, they hold up better to long baking times and an apple garnish. of creamy earth.
Recipe: Vegetarian shepherd’s pie
In this easy five-ingredient recipe from Geneviève Ko, a combination of maple syrup, mustard, and mayonnaise is spread over a single piece of salmon, which is then cooked at low heat and slowly to 325 degrees for a spectacular main course. .
Many Italian-American families serve lasagna in addition to their roast turkey, but this lasagna from Regina Schrambling – incredibly rich in layers of pasta, house sauce, three cheeses, Italian sausage and meatballs – deserves the spotlight.
Don’t let the name intimidate you. It’s just an elegant way to describe the classic French dish of scallops in a lovely cream sauce, nestled under a layer of crispy breadcrumbs and Gruyere cheese. Sam Sifton adapted this simpler version of Ina, so you know it must be good, but the main selling point might be that you can make it the night before and then reheat it when you’re ready to eat.
Recipe: Coquilles St. Jacques in advance of Ina Garten
Sam Sifton once called Alexa Weibel’s mushroom Wellington “handsome and chic, Idris Elba in a black tie, the perfect Thanksgiving guest.” It’s no small feat – there’s no shortcut here, beyond preparing the separate components a day in advance – but place it in front of the guests and it can compete with no. any turkey on any table, unifying vegans, vegetarians and omnivores.
Recipe: Wellington Mushroom Vegetarian
A beloved dish typically served on special occasions in Puerto Rico (especially Thanksgiving and Christmas), pernil is a pork shoulder that has been marinated in garlic, citrus, and herbs, then slowly roasted in high heat to obtain a chicharrón or a crispy skin. This version was developed by Von Diaz, who credits chef Maricel Presilla with teaching him how to get crispy skin and tender, drooping meat.
This Alexa Weibel Root Vegetable and Mushroom Potpie has plenty of options: bake it in a large cast iron skillet or bake it in individual ramekins. If you serve both vegetarians and meat eaters, divide the filling between two pie plates and add roast chicken, bacon, bacon, or even duck confit before covering each with a blanket of pie. puff pastry.
Recipe: mushroom pie
This is a cozy, spicy-laden dish made with yogurt-marinated chicken bathed in a golden sauce of butter, onions, ginger, tomatoes, garam masala, cumin, turmeric and cinnamon. . Sam Sifton adapted this version of Amandeep Sharma, a young cook at the Attica restaurant in Melbourne, Australia, who prepared it for the staff meal. It’s better than any roast turkey could ever dream of being.
Recipe: Murgh Makhani (butter chicken)
Alexa Weibel is a magician when it comes to making meatless variations of just tasting dishes as delicious – if not more – than their meat-laden counterparts. Take, for example, this vegetarian lasagna, which starts with a robust vegan bolognese made with seared mushrooms, toasted nuts, balsamic vinegar, tomato paste, soy sauce and a pot. (Skip the Pot if you can’t find it.) Once the sauce is prepared, the rest is just a blend.
Roast chicken is a smart option for a little Thanksgiving, but if you want something a little more interesting, try this recipe from Yasmin Khan. Mussakhan is a beloved Palestinian dish that is brightened up with lemon and sumac, but also rich in comforting spices like cumin, allspice, and cinnamon. It will feel right at home on your Thanksgiving table.
Recipe: Mussakhan (roast chicken with sumac and red onions)
J. Kenji López-Alt takes an affordable cut of beef (any inexpensive, lean meat like the round or three-tipped top will do), generously season it with salt and pepper, and refrigerate it for a while. to two days, then give it the reverse – seizure treatment: roasting so sear until golden brown. You’ll end up with juicy and succulent meat, but you can mix in a gravy or pan sauce if you want to give it the traditional turkey treat.
Recipe: Slow Roast Beef
Duck is richer and perhaps even more stately than a Thanksgiving turkey, and this pan-roasted version of David Tanis is easily scalable – a brisket easily serves two if your celebration is cozy This dish is served with a rich pan sauce made from fresh and dried products. mushrooms, red wine and herbs. It’s chic and festive.
Recipe: Seared Duck With Wild Mushrooms
Mrouzia is a Moroccan tagine often enjoyed on holidays or special occasions. Nargisse Benkabou’s recipe combines lamb shanks with a syrupy honey and raisin sauce, seasoned with saffron and ras el hanout. It’s a sweet and subtly spicy centerpiece that can be made a day ahead.
Recipe: Mrouzia lamb shanks
This superb pie from pastry chef Natasha Pickowicz has it all: a homemade buttery shortcrust base, topped with creamy potatoes, which blend into a layer of ricotta and provolone, all topped with a bunch of fresh acidic and just dressed radicchio. This recipe makes two crusts – so you can use the second to reuse Thanksgiving leftovers.
Recipe: Potato and radicchio pie