An unforgettable Thanksgiving dinner doesn’t have to be synonymous with butter, cream and sausage. Here’s a veggie-centric menu that highlights the season’s gems and uses herbs, spices and foolproof cooking techniques to bring the best flavors to the table.
|Curried Butternut Squash Soup
Roasting squash, apples and leeks caramelizes their natural sugars and intensifies their flavors, giving this soup a rich character. A blend of aromatic spices enlivened with star anise, Japanese curry contributes a delicate sweetness and mild heat to the soup.
|Kale Salad with Roasted Fuji Apples and Pomegranate
Kale salad gets a colorful makeover for winter with the addition of roasted apples and pomegranate seeds. A full-flavored vinaigrette made with Dijon mustard pairs well with the assertive greens.
Scoring turkey skin with a meat tenderizer guarantees a succulent, flavorful turkey with a golden exterior — and you don’t need any extra oil or butter. Our version gets extra flavor from a mix of spices and herbs.
|Honey-Roasted Spiced Carrots
These glazed carrots are a fun twist on traditional roasted carrots, but they are subtle enough not to overwhelm the other side dishes on the Thanksgiving table. Spices and honey add unique flavor instead of rich ingredients.
|Roasted Broccoli with Pine Nuts and Parmesan
Roasting broccoli at high heat brings out its sweet side and preserves all of the flavor of this nutrient-dense vegetable. A pinch of red pepper flakes lend a kick, and toasted pine nuts give a bit of crunch.
|Wild Rice Pilaf with Dried Cherries, Apricots and Butternut Squash
This pretty pilaf, festive enough for a celebratory meal like Thanksgiving dinner, gets its hearty texture from chewy, nutty-tasting wild rice. It’s a wonderful alternative to traditional stuffing.
|Spiced Poached Pears
Poaching pears in spiced white wine gives them a wonderful fall fragrance and a tender texture. Dried fruits such as figs, nectarines and cranberries add their own sweet and tart flavors.