Are you ready to build the best feast ever this year with our absolutely healthy, yet mouth-watering Thanksgiving Dinner recipes?
From Vegan meals to Thai cuisine, you just cannot get bored by the wonderful range of dishes that we have in store for you.
1. World Famous Turkey Meatballs
By Natasha Feldman, noshwithtash.com
- 1 ½ tablespoons olive oil
- 2 yellow onions, chopped
- 8 cloves of garlic, chopped
- 2 teaspoons salt
- 2 carrots, chopped
- 1 cup basil leaves, whole (stems are ok)
- ½ cup parsley leaves, whole (stems are ok)
- ½ cup parmesan, grated
- 5 cups bread, torn into 1 inch pieces
- 3 eggs
- 3 pounds ground turkey
- 1 large jar Rao’s Tomato Sauce (or other sauce of choice)
- Pick your largest saute pan and heat over a medium heat with the olive oil
- Once the oil is nice and hot add in the onion and saute for a few minutes until the onion is translucent and aromatic
- Add in the garlic, carrots and a big pinch of salt
- Cook for 5 or so minutes until the vegetables are softened
- Transfer the onion mixture into a food processor (if you have one… if you don’t you’ll have to chop everything real small… but honestly a reasonably priced food processor is gonna make you VERY happy) and pulse until it forms a course paste
- Add in the basil and parsley and pulse a few more times
- Throw in the parmesan and bread and pulse again until the mixture is real thick
- Transfer the bread/onion/deliciousness into a large bowl and carefully mix in the rest of the salt, eggs and turkey together
- Only mix until it’s combined, beware of overmixing, it’ll ruin the texture. You’ll know it’s well mixed once the bread/herb mixture is evenly dispersed into the meatballs. As soon as it looks pretty evenly distributed stop mixing!
- Turn the heat back on under your pan to a medium and preheat your oven to 400 degrees
- Use your hands to gently form the meatballs into balls that are somewhere sized between a golf ball and a tennis ball (depending on your preference)
- Once the pan is nice and hot add in only enough meatballs so there is space between each meatball
- Cook for 3-4 minutes until the side of the meatball touching the pan begins to sear and turn a nice golden color
- Turn the meatballs a few times so most of the sides have color
- If you couldn’t fit all the meatballs in the pan rotate the meatballs in and out until they’re all browned
- Add all the meatballs back into pan and cover with tomato sauce
- Transfer pan to the oven and cook for 15-20 minutes until the internal temp of the meatballs is 155 degrees. If you don’t have a meat thermometer you can take one out and cut it open. The turkeyshould be firm and uniform in it’s color. Honestly though, since these meatballs ar so moist it can be a little tricky to tell, I really think this is the motivation to go out and get yourself a meat thermometer, you’ll be happy you have it!
2. Pumpkin Custard
By Dr. Carrie Burrows (PhD Nutritional Sciences)
- 1 cup Canned Pumpkin
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg (optional)
- 2 eggs
- 1/4 cup sugar free maple syrup or sweetener of your choice
- 1 tsp vanilla extract
- 1 cup Full Fat Canned Coconut Milk
- Pre-heat the oven to 350 degrees. Combine pumpkin and all spices in one bowl.
- In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk. Whisk the egg mixture into the pumpkin mixture until well combined.
- Pour the custard into ramekins . Place the ramekins in a baking pan and add enough water to the dish to come up 2″ high around the ramekins.
- Place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean.
3. Gluten Free Pecan Cranberry Tart
By Crunchmaster® Crackers
- 1½ cup roasted* pecan halves, divided
- 2/3 cup sugar
- 3 eggs
- 1/3 cup dark corn syrup
- 2 tbsp. cider vinegar
- 1 tbsp/ butter, melted
- 2 tsp. vanilla extract
- pinch of salt
- ½ cup dried cranberries chopped
- 1 tbsp. tahini (sesame paste)
* Roast pecans 5-10 minutes at 350°F. Remove from oven and cool.
- 1½ cup finely ground Crunchmaster®
- Original Multi-Seed Crackers
- 4 tbsp. sugar
- ¼ tsp. salt
- 4 tbsp. butter, melted
- Preheat oven to 350°F. Finely grind the Crunchmaster®
- Original Multi-Seed Crackers in a food processor. In a large bowl, combine cracker crumbs, sugar, and salt. Mix until ingredients are well blended. Add melted butter and stir until the crumb mixture is thoroughly moistened.
- Press crumb mixture firmly into a 9” deep dish pie pan, distributing mixture evenly throughout the bottom and sides of the pie pan. Bake for 10 minutes. In another large bowl, combine sugar, egg, corn syrup, vinegar, butter, vanilla extract, tahini, and salt. Mix until smooth. Gently stir in dried cranberries and roasted pecans. Pour the filling mixture into the prepared crust, spreading evenly.
- Bake the tart about 30-35 minutes at 350°F. Filling will become golden.
- Cool before serving.
4. Thai Pumpkin Soup
- 2 tablespoons ghee
- 2 yellow onions diced
- 8 cloves garlic minced
- 30 ounces canned pumpkin about 2 cans
- 30 ounces canned coconut milk
- 4 cups Bonafide Provisions chicken broth
- 1/4 cup red curry paste
- 1 teaspoon curry powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon thyme
- 2 bay leaves
- 1/2 teaspoon nutmeg
- sea salt, to taste
- black pepper, to taste
- red chili pepper flakes, to taste
- Heat a large pot on medium heat and add the ghee or oil so it coats the bottom of the pan. Cook the onions until translucent, about 3 minutes. Add in the garlic cloves and canned pumpkin. Cook for another 4-5 minutes until your entire kitchen begins to smell!
- Add in the canned coconut milk, broth, curry paste and spices (except the nutmeg, salt and peppers.) Cook on medium heat until the soup comes to a low boil. Lower the heat so the soup is simmering for another 20-25 minutes.
- Remove the soup from the heat. Pull out the bay leaves with some tongs. Add in the nutmeg, sea salt and black pepper. Blend the soup in a high speed blender (or with an immersion blender if you have one.) Adjust the salt and pepper according to your taste preferences.
- Serve warm and with some pomegranate seeds, pumpkin seeds and fresh cilantro. Enjoy!
5. Cheesy Quinoa Casserole With Sweet Potatoes & Swiss Chard
Chef Michelle of the Plated Culinary Team
- 1 clove garlic
- 1 shallot
- 12 oz sweet potatoes
- 8 ounces whole milk
- 1 1/2 ounce mozzarella cheese
- 1 1/2 ounce fontina cheese
- 1/4 cup grated parmesan
- 1/4 cup grated pecorino cheese
- 6 ounces Swiss chard
- 2/3 cup quinoa
- Prepare Ingredients: Preheat oven to 425°F. Mince garlic. Peel shallot and mince. Rinse sweet potatoes and halve lengthwise. Cut crosswise into ¼-inch slices. Rinse Swiss chard, tear leaves into bite-size pieces, and thinly slice stems. Separate 1 egg, reserving yolk.
Sauté Aromatics: Heat 1 tablespoon olive oil in a medium pot over medium heat. When oil is shimmering, add garlic and shallot and sauté, stirring, until softened, about 3 minutes.
Cook Quinoa and Sweet Potatoes: Add quinoa, sweet potatoes, and 2½ cups water to pot with aromatics. Season with ½ teaspoon kosher salt. Increase heat to high and bring to a boil. Cook until quinoa is tender and all liquid is absorbed, about 10 minutes. Remove pot from heat and set aside.
Sauté Swiss Chard: While quinoa and sweet potatoes cook, heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add Swiss chard stems and sauté, stirring, until softened, about 3 minutes. Stir in Swiss chard leaves and sauté until wilted, about 3 minutes more. Remove pan from heat. Season with ⅛ teaspoon kosher salt and pepper as desired.
Assemble Casserole: Add Swiss chard leaves and stems to pot with quinoa and stir to combine. Taste and add more salt and pepper as needed. Stir in cheese mix, milk, and 1 egg yolk. Transfer mixture to tin, reshaping if bent. Using the back of a spoon, smooth top of casserole. Sprinkle pecorino on top.
Bake Casserole: Place casserole on a baking sheet, transfer to oven, and bake until golden and bubbling, 12-15 minutes. Remove and set aside to cool for about 5 minutes. Serve on your favorite plates and enjoy it while it’s hot.
6. Wild Rice Stuffing With Grapes & Hazelnuts
By Toby Amidor, MS, RD Wall Street Journal best-selling cookbook author and nutrition partner with Grapes From California
- 2 cans (28 fl. oz. total) low-sodium chicken broth
- 1 cup wild rice
- 4 slices bacon, diced 1/4 inch
- 1 tablespoon butter, unsalted
- 1 large onion (1 1/2 cups chopped), diced 1/4 inch
- 2 stalks (3/4 cup chopped) celery, diced 1/4 inch
- 1 1/2 cups button mushrooms, sliced
- 2 cloves garlic, fresh, minced
- 1 teaspoon thyme, fresh, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1/4 cup parsley, fresh chopped
- 1 cup hazelnuts, toasted and coarsely chopped
- 2 cups California seedless grapes, picked from stem and rinsed
- In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer for one hour, until rice is tender and has popped open.
- Meanwhile, cook bacon in a frying pan over medium until almost crisp, about 8-10 minutes.
- Add butter to bacon pan, add onions, celery, mushrooms, garlic, thyme and salt and pepper. Cook over medium heat for 5-7 minutes, until onions are translucent. Remove from heat and fold in parsley, hazelnuts and grapes.
- Add rice with any remaining liquid in pan, to vegetable mixture and toss well to combine.
- Stuffing may be used to fill turkey, game hens, or chicken.
- Stuffing may also be baked separately in a casserole dish covered with foil: bake at 350 F for 20-30 minutes until hot throughout.
7. Root Vegetable Julienne Salad with Strawberry Tahini Dressing
By Sous Chef Michael Synowicki of the Omni King Edward Hotel
- Golden and Candy Cane Beets (Julienned)
- Heirloom Carrots (Julienned)
- Strawberries (Sliced)
- Chopped Fresh Herbs (Basil, mint, or whatever you like!)
- Strawberry Tahini Dressing (mix tahini, strawberry puree, lemon juice and maple syrup)
- Combine all ingredients, toss with dressing and serve.
8. Browned Butter Sage and Pumpkin Stuffed Portobello Mushrooms with Crispy Bacon
By Celebrity Caterer Andrea Correale, Founder & CEO of Elegant Affairs
- 3/4C Butter
- 1/4C Sage Leaves – no stems
- 2C Cubed Pumpkin
- 1lb Bacon
- 3-4oz goat cheese
- 4 large Portobello mushroom caps
Preheat the oven to 350. Line two baking trays with baking paper.
Combine half of the butter and sage leaves in a small saucepan, and melt over high heat. Allow butter to bubble away for about 3 minutes, or until fragrant.
On the first tray; combine the diced pumpkin, garlic and bacon together. Sprinkle with salt to season; drizzle over the melted butter and oil, and toss to evenly coat. Roast for 30 minutes, mixing pumpkin around once during cooking. Sprinkle over the goat’s cheese, change oven setting to grill (or broil) on medium heat and continue to cook until pumpkin is slightly crispy on the edges and soft in the center.
While pumpkin is roasting, place the Portobello’s upside down on the second tray; spray with cooking oil spray, and roast in the oven for 20 minutes. Once roasted, drain any liquid from inside the caps and set aside. (If you can fit both trays in the oven, they can be roasted at the same time.)
Meanwhile, combine remaining butter and sage leaves in the same pan/skillet over high heat. When butter melts and starts to bubble, reduce heat to medium and continue to bubble, while occasionally stirring, until the butter begins to change in color and smells ‘nutty’. Remove from heat immediately to prevent burning.
Divide the pumpkin/bacon mixture by 4 and spoon into each Portobello cap. Drizzle the browned butter over the top and garnish with the crisped sage leaves.
9. Mango Pie Cookies
By the National Mango Board, with Manuel Villacorta
- ¾ cup mango, diced
- 1 teaspoon vanilla extract
- ¼ cup sugar
- 1 teaspoon cornstarch
- 1/8 teaspoon salt
- 2 (9-inch) premade pie crust rounds
- 1 egg plus 1 tablespoon water, beaten
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a bowl, stir to combine mango, extract, sugar, cornstarch and salt.
- Using a 3-inch round cookie or biscuit cutter, cut 24 rounds out of the pie dough (gather and reroll dough scraps if necessary). Place a spoonful of mango mixture into the center of one of the dough rounds. Brush the egg and water wash on the exterior of the round, then top with another round of dough, sealing by pressing the edges of the dough with your fingers. Crimp the edges together by pressing with the tines of a fork. Brush the tops with egg wash and place the cookies on the prepared baking sheet. Repeat with remaining dough for a total of 12 cookies.
- Bake for 25 minutes or until lightly golden. Allow to cool and serve.
10. Thanksgiving Crab Cake with Arrabiata sauce and wild greens
By Chef Vito Gnazzo’s, Executive chef at Il Gattopardo and The Leopard
- 1 Lb crabmeat
- 1 medium sized green zucchini
- 1 egg
- 1 Tbsp mayo
- 1 Oz plain breadcrumbs
- ½ bunch parsley
- 2 Tbsp Extra Virgin Olive Oil (EVOO)
- 2 Oz Spicy tomato sauce
- Lemon and micro greens to garnish
- Salt and pepper to taste
- Clean the crabmeat from the bones; set in a bowl.
- Peel the zucchini, and very finely chop the peeled skin. Add the chopped zucchini skin to the bowl with the crabmeat.
- Finely chop the parsley, and add to bowl. Add breadcrumbs, mayo, and egg to the bowl. Add salt and pepper to taste.
- Mix very well by hand, until there is a uniform consistency.
- Form 12 crab cakes, and set aside. Place a large sautee pan (preferably non-stick), over medium heat, and add 2tbsp EVOO.
- Place the crab cakes on the hot pan, and brown on one side, flip and brown the other side.
- Place browned crab cakes on a baking sheet, and cook in the oven at 300 degrees (F) for 3 mins.
- Remove from oven, and place on paper-towel-lined serving dish (to absorb any excess oil.)
- Place the crab cakes on plates (3 per plate) with the spicy tomato sauce.
- Garnish with lemon and micro greens.
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