Six Thanksgiving Recipes You’ve Never Made Before | threebeansoanstring.com

Some Thanksgiving dishes are so much a part of a family’s tradition that they’re mandatory: non-negotiable, better be there, or else it isn’t a real Thanksgiving. For my big, sprawling extended family back in Georgia, those dishes include Southern-style cornbread dressing like this one from Ebony magazine, pecan and brown sugar crusted Senator Russell’s Sweet Potato Casserole, and my aunt Debra’s Ritz-cracker covered squash casserole.

But this year we’re not traveling – J. is starting a new job the Monday after Thanksgiving. Our meal will be for just the four us — what my boys called our “four-family” when they were really little. While we’ll really miss being with the rest our family, there’s a certain freedom in cooking for ourselves, without any boundaries. With that in mind, I’ve experimenting with some non-traditional Thanksgiving recipes for a few weeks now and posting the recipes along the way.

Whether you’re making your own menu this year, or you’re looking for something a little different to contribute to a family gathering, here are six Thanksgiving recipes you’ve never made before. Just don’t forget the cranberry sauce.

Five out of six recipes are gluten free. With the (Big!) exception of the Cornish Hens, all of the recipes are also vegan.

Lemon Sage Roasted Cornish Hens

Lemon Sage Roasted Cornish Hens are browned first in a skillet and then transferred to a roasting pan, where they are glazed with a mixture of  honey, fresh sage, olive oil, and a little soy sauce. If you don’t use soy sauce, coconut aminos or even a tablespoon of sherry will work nicely. Save the leftovers and the carcasses for use in one unbelievable stew, like this one with lemongrass and chiles from Food and Wine.

Lemon Sage Roasted Cornish Hens

Cranberry Pecan Quinoa

If you haven’t added a new dish to your Thanksgiving table in the last – say 10 or 20 years – this year is the year! Keep the green bean casserole and the cornbread dressing, but add this flavorful Cranberry Pecan Quinoa too. The tart cranberries are balanced by the nutty flavors of both the quinoa and the pecans, and fresh parsley adds green earthiness.

Cranberry Pecan Quinoa

Butternut Squash Apple Leek Gratin

Butternut Squash Apple Leek Gratin is a simple recipe with perfectly balanced flavors. The sweetness of the apple, earthiness of the butternut squash and the sharpness of the Parmesan are offset nicely by the sautéed leeks and fresh sage.

Butternut Squash Apple Leek Gratin

Thai Kale Salad with Coconut Lime Dressing

What makes our Thai Kale Salad with Coconut Lime Dressing special is the dressing. It’s a fairly literal translation of Tom Kha Gai – the coconut-based Thai soup that is so spicy and sour all at once. It works perfectly with the fibrous texture of kale and stands up its bold flavor. The sautéed veggies and peppers add color and spice. Blanched collard greens or mustard greens would also work well with this treatment.

Thai Kale Salad

Chocolate Pumpkin Pecan Fudge

Vegan, Paleo-friendly and gluten-free, our Chocolate Pumpkin Pecan Fudge contains no butter, but you’d never know it. All l that oozy gooey pumpkin chocolate flavor is perfect for Thanksgiving. Cook time for this recipe is only about 10 minutes, but this fudge actually takes 3-4 hours to make because it has to set in the freezer. The finished fudge needs to be served right away, and any leftovers should go back in the freezer.

Chocolate Pumpkin Pecan Fudge

Easy Ginger Asian Pear Tart

This easy Ginger Asian Pear tart is an elegant vegan dessert that comes together in 25 minutes. It’s so simple that I find it’s perfect for adding dessert to an already complicated meal without piling on any additional stress.

Easy Ginger Asian Pear Tart

 

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