New takes on the Thanksgiving table
By Stephanie Racine, Staff Writer
Thanksgiving does not have to consist of the same canned cranberry sauce, cornucopia and bread stuffing every November. This year, throw out the rulebook and use these tips to augment your favorite holiday classics.
Staying on the lighter side of Thanksgiving can be satisfying. Try adding cauliflower to stuffing in lieu of bread or rice. For vegan guests, swap out animal byproducts for lentils or chickpeas in a stuffing-type side dish. Sweet potatoes are a good substitute for regular potatoes in mashed, baked, or fried forms, while butternut squash soup is a light and classically-inspired alternative to heavier side dishes.
For extra flavor, try adding a cultural twist to Thanksgiving favorites. A chile rub on the turkey can give your bird a Southwestern kick, while pumpkin egg rolls or turkey dumplings can make great finger foods. For a simpler option, add a dish from a favorite international cuisine: carbonara, stuffed grape leaves, rice pilaf and spring rolls all fit in with Thanksgiving mainstays.
Fun with pumpkins
Pumpkins aren’t just for Halloween. Spray paint pumpkins gold, white or silver for a unique addition to a table or decoration. Painting the menu on a pumpkin is a bold way to announce what will be on the table. Mini pumpkins can be used as seat markers or to denote what cheeses are on a cheese plate. Add flowers and glitter or string lights to pumpkins for an extra dimension.
Say goodbye to turkey
For the main course, consider going with a Midwestern classic like a honey baked ham, and make your stuffing with a meat such as lamb or beef. A pescatarian Thanksgiving could feature lobster or salmon with a cranberry sauce. Or get rid of the meat altogether for a vegetarian spread – mushroom and chestnut “beef” Wellington can substitute turkey for a vegan main dish.