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This is the final all-about-Thanksgiving Meal Plan. If you are feeling a bit wide-eyed about your plans, there is a tiny window of opportunity to chat. Sign up pronto or email me directly at lilly@lillystable.com.
The last couple of weeks I shared two whole Roasted Turkeys in addition to a variety of sides, but if you are a tiny crowd and want to cook simply, do Turkey Legs. They stay moist, but more importantly you can eat them with your hands, knights in the round style. My children are always quite grateful for the caveman opportunity.
Of course, it is the side dishes that make the Thanksgiving Dinner go around. The Squash Macaroni n Cheese is a fun variation that the kid crowd goes nuts for even if it sneaks in winter squash.
Some of you may have guests with allergies or food intolerances, these sides tend to be friendly for the dairy-free, gluten-free, and vegan crowds: Coconut Sweet Potatoes, Creamed Coconut Greens, Roasted Garlic Mashed Potatoes, and Mushroom Gravy. As a quick tip, sweet rice flour sometimes called mochiko is an excellent gluten-free substitute for flour in Turkey Gravy, too.
For an elegant dinner that celebrates the fact that fish was served at Thanksgiving dinner, try the Pecan Tilapia with the Harvest Rice Salad and the Chopped Pomegranate Salad.
Get wild with the Wild Mushroom Stuffing and Mushroom Gravy. Of course, mashers are required as well. The Kale Mashed Potatoes are a fun variation with a veg bonus as well. Extra of this dish is perfect the next morning as Kale Potato Pancakes with Turkey + Greens Hash. Speaking of leftovers: Turkey Sandwich and Turkey Pumpkin Soup. Possibly the best reason to have Thanksgiving dinner is for the days after meals.
May your Thanksgiving be full of love, laughter and free from banter about the future state of the world.
Much Love + Gratitude!
Cook seasonally. Eat consciously. Live well,
