Three alternative Thanksgiving recipes to make this year
Allison Vanderzanden | Lifestyle Editor
Thanksgiving is all about the food, but the traditional oven-roasted turkey and stuffing may not be for everyone. Whether looking to try something new, create a twist on the classics or the usual meals are just getting old, there are dozens of ways to spice up Thanksgiving dinner. Find the recipes for these alternative Thanksgiving dishes on our website, wou.edu/westernhowl.
TURKEY MEATLOAF
Start to finish: 1 hour 40 minutes
Servings: 6 servings
Cooking spray
1 tablespoon extra-virgin olive oil
1 large onion, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1 tablespoon finely chopped rosemary
1 teaspoon chopped thyme leaves
2 pounds ground turkey
¾ cup bread crumbs
½ cup milk
2 tablespoons Worcestershire sauce
1 large egg
⅓ cup ketchup
2 tablespoons brown sugar
Preheat the oven to 325ºF and lightly grease a large deep baking dish with cooking spray. Heat oil in a large skillet over medium heat. Add onion and cook until soft, about five minutes. Season with salt and pepper then stir in garlic and herbs. Cook for about one minute until fragrant. Remove from heat and let cool slightly.
In a large bowl, mix ground turkey, breadcrumbs, milk, Worcestershire, egg and cooked vegetables until combined. Season with salt and pepper.
On a prepared baking dish, form meat mixture into a loaf. In a small bowl, stir ketchup and brown sugar until combined, then brush over loaf. Bake until internal temperature reaches 160ºF, about 1 hour 20 minutes.
Recipe from delish.com
MASHED POTATO CASSEROLE
Start to finish: 55 minutes
Servings: 10 to 12
3 pounds russet potatoes
7 tablespoons butter
¾ cup sour cream
¼ cup milk
½ teaspoon garlic powder
¾ teaspoon salt
1 cup shredded cheddar cheese
TOPPING
¼ cup panko bread crumbs
1 tablespoon butter
2 tablespoons chopped chives
5 strips bacon cooked
½ cup shredded cheese
Preheat the oven to 350ºF. Peel and chop the potatoes, then add to a large pot. Cover with water and heat over high heat; boil the potatoes in water about 20 minutes or until softened.
Drain the potatoes and add to a large mixing bowl. Add the butter, sour cream, milk, garlic powder and salt. Mix with a potato masher, or use a hand or stand mixer for creamier potatoes. Add the shredded cheese and stir to combine.
Spray a two-quart baking dish with cooking spray. Spoon the potato mixture into the dish. Smooth the top with the back of a spoon.
In a small saucepan add the butter and panko bread crumbs. Cook over medium heat until just toasted. Sprinkle on top of the potatoes.
Top with shredded cheese and bake for about 15 minutes until the cheese is melted. Top with bacon and chives just before serving.
Recipe from houseofyumm.com
VEGAN PECAN PIE
Start to finish: 45 minutes plus overnight to set
Servings: 1 pie
2 tablespoons vegan butter
1 ½ cups finely chopped pecans
½ cup coconut sugar
¼ cup pure maple syrup
¾ cup unsweetened full-fat canned coconut milk
2 teaspoons vanilla extract
3 tablespoons cornstarch
¼ teaspoon fine sea salt
One 9-inch prepared pie crust
Preheat the oven to 350ºF then parbake prepared pie crust for seven minutes. Set aside to cool. In a measuring cup, combine the coconut milk and cornstarch, then whisk until smooth.
In a saucepan, melt the vegan butter over medium heat. Add the pecans and toast for about 30 seconds while stirring continuously. Pour in the maple syrup, coconut sugar, coconut milk mixture, vanilla and salt. Whisk until smooth.
Remove from heat then pour the mixture in the pie crust until filled to about ¼-inch of the top of the crust. Bake in the oven for about 30 minutes or until filling appears mostly firm when gently shaken. Cool on the counter for two to three hours then cover and store in the refrigerator for at least eight hours, ideally overnight. Allow to sit at room temperature for at least an hour before serving for best texture.
Recipe from makingthymeforhealth.com
Contact the author at avanderzanden19@mail.wou.edu
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