From cranberry sauce to turkey there are some traditional dishes that tend to grace many Thanksgiving dinner tables. However, if you’re looking for a twist on classics or even something entirely different to add to your festive meal, these local chefs have some inspiration for you.
Switch up the Star of the Show
Benos Bustamante of Conmole suggests bringing chicken barbacoa to the table. Swap out your turkey, or simply add this flavorful dish to your spread. To make it like Bustamante does, slowly cook the chicken in a rich barbacoa mole sauce with avocado leaves. He uses a chicken that weighs in at about five pounds for the most juicy and moist meat, but you can adjust based on how many friends and family members are joining your Thanksgiving gathering.
“To make it even more hearty and comforting for the holiday season, we add fingerling potatoes to the dish,” said Bustamante. “It’s best enjoyed with warm corn tortillas and a side of rice, making it a perfect centerpiece for any Thanksgiving table.”
Swap Out The Stuffing
If oyster stuffing is a side dish that typically graces your holiday spread each year, you might want to switch it up with salsify gratin, a rich and warm side dish that Stable Craft Brewing’s chef Adam Alonzo suggests making a part of your meal. Alonzo recommends combining medallions of salsify, a delicate and somewhat sweet plant that has a flavor similar to oysters, with a rich cream sauce flavored with black peppercorns, garlic paste, and minced shallots. Top it off with bread crumbs made from toasted French bread for a side that channels oyster stuffing without any of the shucking.
Try a Plant-Based Take
If you’re looking to incorporate more plant-based options, Ryan Becklund of Botanical has two suggestions for vegan twists on traditional Thanksgiving meals. The first, butternut squash soup, is the perfect starter or side for the holiday with its vibrant color and warm flavor. To eliminate any animal products, use vegetable bouillon and coconut milk. You can use your own preferred blend of spices, but for his, Becklund incorporates black pepper, cinnamon, Italian seasoning, and turmeric. For sweetness, Becklund uses maple syrup and for a bit of umami, he incorporates tamari. Add a swirl of cashew cream, a few thyme sprigs, or a sprinkle of pepitas for garnish.
Becklund’s second recommendation is to make a rich mushroom gravy. Simply combine diced portobello mushrooms and onions that have been sauteed in olive oil with vegetable stock with flour before pouring in vegetable stock. You can season it with salt and pepper as you normally would – Becklund also adds a touch of tamari to this recipe for an extra punch of flavor.