November 20th, 2009
Believe it or not, Thanksgiving is in less than a week. If you’re seeking a new recipe for the big day you’ve no doubt been parsing countless food sites and magazines for the juiciest bird and the heartiest stuffing. While I don’t want to add to the clutter I simply can’t let the holiday go by without sharing some of my favorite dishes. If you haven’t quite honed in on the perfect menu you may find some inspiration here.
Oven-Roasted Wild Mushrooms with Goat Cheese and Chili Oil- Chili might not have its place on the regular Thanksgiving table but there’s nothing wrong with spicing things up a bit. The earthy mushrooms, creamy goat cheese and heat from the chili oil is a delightful cross-section of flavor.
Savory Spinach Artichoke Stuffing with Brie- This rich, cheesy, unique stuffing is a standby of mine. If you’re searching for something different this year, this is it.
Turkey Saltimbocca with Fennel and Peas- If roasting a whole turkey isn’t in the cards for you this year, try these turkey breasts with sage and prosciutto. You can still have turkey for Thanksgiving while saving yourself a lot of time.
Sweet Potato Gnocchi with Brown Butter and Sage- I recommend this dish for only a small gathering as making gnocchi can be pretty labor intensive. The warm, autumnal flavors are perfect for the holiday.
Bibb Lettuce Salad with Blue Cheese, Avocado and Honey Mustard Balsamic Vinaigrette- Start the meal with some Summery flavors in this simple 5-minute salad.
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Roasted Brussel Sprouts with Porcini Mushrooms- Need a vegetable side dish in a pinch? You can’t beat these basic brussel sprouts that I jazz up with dried porcini mushrooms.
Mini Tomato Tarts with Raclette Cheese and Pesto- This recipe originally calls for 1 tart but I modify it as an hors d’eovures. Despite its fancy sounding name, it only requires a few ingredients.
Whole Wheat Spirals with Homemade Pesto, Sundried Tomatoes and Artichokes- Bring some bright colors to the table with this wholesome pasta.
Wild Mushroom Hunter’s Soup- Here is a quick, deeply flavorful mushroom soup that gets a kick of sherry.
Grandma Pearl’s Mushroom Rolls- It feels like I’ve been requesting these at every family holiday since I learned to talk. Finally I got the recipe from my Grandma and learned how to make them myself. These are a perfect hors d’oeuvres for a large get together as you can make them in advance and even freeze them.
Blue Cheese and Caramelized Onion Squares- Another impressive hors d’oeuvres that can be made in advance, frozen and heated when guests arrive. You won’t be saving any calories on this one but that’s not what Thanksgiving is about!
What am I cooking? This year I’m trying out some new things including a potato, squash, pepper, zucchini “lasagna” from Home Cooking with Charlie Trotter. I always make a savory spinach-artichoke stuffing with brie (featured above) but this year I’m testing out a New York Times recipe with lemon, barley and chive butter. If they prove successful, you’ll find them here. Stay tuned!
Have a happy and healthy Thanksgiving.
Related Posts:
Perfectly Pareve Challah Stuffing with Fennel, Leeks, Apples and WalnutsSavory Spinach Artichoke Stuffing with BrieTurkey Saltimbocca with Fennel and Peas
Filed under Occasion/Special Feature, Recipes, Thanksgiving | Comment (1)
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Yes-the Spinach and Artichoke Stuffing.
Yes.
People–make this–you will not be disappointed.
Nice write up Erika.