Thanksgiving doesn’t have to be the same menu year after year. Though if you think you can’t get along without Nana’s candied sweet potato casserole, by all means make it.
This season, we’re opting out of marshmallows and instead reaching into the spice cabinet, grabbing hot harissa paste from the condiment shelf, giving the vegetarians an entree that will delight them, charring broccoli to bring out its sweetness, adding nuts and fruits to the croutons for stuffing, and simmering cranberries with chunks of mango.
With this array comes not a whole bird, but turkey breast roasted alongside bone-in turkey thighs, an idea we’ve been enthusiastic about for a few years. It’s one sure way to avoid the age-old problem of dry breast meat. But you need to have a good meat thermometer on hand so nothing overcooks.
To conclude the feast, there’s a show-stopper dessert: French Silk Pie, a luxurious chocolate mousse in a chocolate pie crust (!) topped with pillows of whipped cream.
Then collapse on the couch and in the easy chairs, and rest up until it’s time for Thanksgiving leftovers.
- Roast turkey breast and thighs separately, sprinkled with the popular spice blend baharat
- Update your pan stuffing on Thanksgiving by mixing almonds, apricots, and dates into the croutons
- Delight vegetarians at Thanksgiving with butternut custard baked with mushrooms and leeks
- Charred broccoli with anchovy dressing will add bright flavors to the Thanksgiving feast
- Simmer cranberries with mango, cumin, and ginger for this Indian take on cranberry chutney
- Instead of Nana’s candied potatoes on Thanksgiving, try these delectable fries with harissa mayo
- Deliciously chocolatey and luxurious, this French silk pie for the Thanksgiving table is a show stopper
Sheryl Julian can be reached at firstname.lastname@example.org.