Thanksgiving may look a lot different this year for many people: smaller gatherings, families on tight budgets and limited traveling. Zoom, Facetime and Google will bring family and friends together virtually since some people will be spending their holidays alone. What should one cook during this most usual year? In this feature, I will explore three ways to rethink the day of gratitude and share some of my favorite holiday recipes.
Consider turkey meatballs with herbed gravy, garlic-roasted shishito peppers, mashed red bliss potatoes and horseradish cakes and a warm, wilted escarole salad with white beans.
Traditional Thanksgiving on a budget
Whether it’s dinner for one or a handful, turkey is the most traditional dinner on the menu for Thanksgiving. Here are some tips for turkey dinner, stuffing, mashed potatoes and a green vegetable. One of the easiest ways to be a practical shopper is to prepare everything from scratch, although a box of stuffing can be had for less than a dollar. Granted, cooking from scratch is more time consuming, but in the end, it is less expensive.
Instead of buying a 20-lb. turkey, consider purchasing a smaller cut of bird, like the breast or drumsticks, or a combination of both appropriate for the number of people you will be serving. You can always freeze leftovers.
Potatoes are inexpensive. For good mashed potatoes, you’ll need butter and milk.
Should you have Brussel sprouts or beans? Explore what’s on sale. A green vegetable always helps balance out a meal and is good for you.
Pumpkin pie can be made from scratch, but it’s an effort. Using canned pumpkin pie mix and store-bought pie crusts will simplify and help cut down on the time it takes to prepare your meal.
Thanksgiving recipes at TheTahoeWeekly.com
5 ways to cook a turkey
Sausage Stuffing
Quinoa Stuffed Pumpkin
Pumpkin Pie
Thanksgiving wine pairings
Leftover Turkey Sandwiches
Turkey Stock & Asian Soup
Vegetarian Thanksgiving
If meat isn’t your thing, consider a vegetarian Thanksgiving celebration. Lentil loaf or fake meat substitutes don’t call to me for special occasions. I tend to lean toward gourmet-type main courses like an elegant vegetable galette or tart (think butternut squash, mushroom, goat cheese and gruyere), a lovely mushroom risotto or vegetable paella. Hearty comfort foods are also some of my go-to choices: eggplant parmesan, vegetable pot pie or shepherd’s pie with sides like roasted root vegetables, spinach artichoke dip and stuffed mushrooms to complement the vegetarian spread. A vegetarian French onion soup is a perfect start to a Thanksgiving feast of this nature.
Nontraditional Thanksgiving
Think out of the box and cook something completely nontraditional, something special yet unique. This year it’s going to be a small dinner at my home instead of a big gathering. For the pescatarians in the family, we traditionally serve Hamachi sushi with the trimmings at our Thanksgiving dinner, along with the traditional bird and sides. This year, we are simplifying. Sushi will remain on the table and we are considering duck as our bird of choice. My other consideration is a holiday dinner tapas style with lots of small bites. I love classics like baked brie with fig jam; crispy stuffed potato skins with butter, cheese and caramelized onions; Maryland-style crab cakes with remoulade sauce and a charcuterie board. Another route to consider is an array of small bites or a tapas-style meal, garlic shrimp, stuffed mushrooms, spinach artichoke dip, olives and assorted cheeses.
Do you want turkey on the table but don’t want to cook an all-out bird? Consider turkey meatballs with herbed gravy, garlic-roasted shishito peppers, mashed red bliss potatoes and horseradish cakes and a warm, wilted escarole salad with white beans.
For dessert this Thanksgiving, pumpkin is perfect for nostalgia. Mini pumpkin pies or pumpkin cheesecake bites are delightful. Apple pie or a warm cobbler are alternatives to consider this year for simplicity’s sake.
Thanksgiving Recipes
From the Kitchen of Priya Hutner
Super Easy Sheet Pan Thanksgiving Dinner
Serves 2-4 people
1 small turkey breast
2 turkey drumsticks
2 C Brussel sprouts
2 C potatoes, cut into quarters
1 large onion, quartered
2 celery sticks, rough cut into thirds
2 carrots, rough cut into thirds
3 T olive oil
2 T butter
2 t parsley
1 t rosemary
1 t sage
1 T salt
2 t pepper
2 C water or vegetable stock for braising
Lay out the first seven ingredients on a sheet pan and drizzle with oil and spices. Coat well. Cut the butter in small pieces and spread on the turkey. Bake at 375 degrees F for 50 to 60 minutes, basting turkey occasionally with drippings, add stock or water if necessary. Remove Brussel sprouts and potatoes when tender and set aside. Turn the turkey halfway through the cooking process about 20 minutes in. Use the carrots, celery and onion and drippings for gravy. Serve potatoes as is or mash them with butter and cream if desired.
Red Bliss Mashed Potato Cakes
Serves 2-4 people
2 C red bliss potatoes, diced
1 T horseradish
1 t Dijon mustard
3 T butter
¼ C half and half or heavy cream
1 T salt
2 t pepper
4 T fresh chives, chopped (save 1 T for garnish)
Preheat oven to 375 degrees F. Boil potatoes in a large pot until tender. Drain and cool. Add horseradish, mustard, butter, cream and spices and mix. Lumps are fine. Form patties with mixture and place on a greased baking sheet. Bake for 10 to 15 minutes until golden brown. Top with additional chives and serve.
Vegetable Pot Pie
Serves 4
2 prepared pie crusts
2 T olive oil
1 medium onion, diced
2 celery stalks, sliced
2-3 cloves garlic, sliced
1 12-oz. bag organic frozen peas, carrots & string beans defrosted
1 C potatoes, diced small
1 C mushrooms, sliced
1 C heavy cream (use nondairy milk for a dairy-free alternative)
2 T butter
2 T flour
2 t salt
2 t pepper
1 t garlic powder
Preheat oven to 375 degrees F. In a large pot sauté onions and celery in oil for 5 minutes. Add garlic and cook for another 3 minutes. Add potatoes and cook for 8 to 10 minutes. Add defrosted vegetables and mushrooms and cook for 5 minutes. Remove from pot and set aside. In the pot, melt butter and add flour to make a roux. Add in cream and stir until it thickens. Add vegetables and spices and mix. Pour ingredients into piecrust and top with the second crust. Bake for 20 to 30 minutes or until crust is golden brown.
Garlic Shishito Peppers
2 C shishito peppers
2 T olive oil
2-3 cloves garlic, minced fine1 t salt
Red pepper flakes (optional)
Preheat oven to 375 degrees F. Toss peppers, oil and spices in a bowl. Place in a glass baking dish. Roast for 10 to 15 minutes until peppers blister. Mix occasionally during cooking process.
Mini Cupcake Pumpkin Pies
2 pie crusts, store-bought or homemade
1 large can of pumpkin puree
2 eggs
1 can sweetened condensed milk
2 t pumpkin pie spice (or 1¼ t cinnamon, ¼ t ginger, ¼ t cloves, ¼ t nutmeg)
¼ t salt
Whipped cream for topping (optional)
Preheat oven to 375 degrees F. Line a greased muffin pan with cupcake liners. On a lightly floured surface, roll the pie crusts out to ⅛-inch thickness and cut into circles with a cup. Roll out leftover dough if needed.
In a bowl, mix filling ingredients until well combined. Pour ingredients into muffin tins. Bake for 10 to 15 minutes or until well set and crust is golden brown. Remove from the oven and allow to cool. Chill in fridge for at least an hour before serving. Top with whipped cream if desired.
