Thanksgiving Dinner Ideas, Turkey Alternatives

Tomorrow marks one of the national American holidays that turned out to be a worldwide event in the past few years, Thanksgiving. Thanksgiving is known for its traditional turkey dinner, and family gatherings. However, this year could be different due to the current economic situation.

However, hard times motivate people more to hold on to hope, family time, and joy. So, searching for delicious and simple alternatives and ideas for Thanksgiving dinner is the core. Here are some ideas.

Vegetarian Thanksgiving Lasagna

Vegetarian Lasagna could be a very good alternative for turkey, as you can add eggplants, pumpkin or mushrooms could give you the same texture of meat.

Ingredients

Cooking spray

1 large butternut squash (You can use eggplants)

1 package no-boil or oven-ready lasagna noodles

1 can pumpkin purée

1 cup crème fraiche (You can use yogurt)

1 large egg, lightly beaten

1 teaspoon dried sage

1 teaspoon kosher salt, plus more for seasoning

1/2 teaspoon ground nutmeg

1 ounce baby arugula

1 pound grated Fontina cheese (You can use any cheese alternative)

12 whole fresh sage leaves

2 ounces finely grated Parmesan cheese (You can use the traditional yellow cheese known in Egypt as Turkish or Greek cheese)

Method

Prepare the baking dish: Put the tray in the middle of the oven and heat to 375°F. Coat the baking dish with cooking spray and set aside.

Peel the butternut and cut it to slices and remove the seeds. Season with salt put the slices of the butternut into single layer two baking sheets. Bake them for 20 minutes

Make a pumpkin and crème fraîche sauce by mixing the butternut squash roasts, pumpkin purée, crème fraîche, egg, 1 teaspoon salt, sage, and nutmeg in a large bowl. Whisk them combination until it became smoother.

Next, build the lasagna. Spread about a 1/4 cup of pumpkin sauce in a thin layer on the bottom of the baking dish, add a layer of lasagna sheets, a layer of butternut squash, 1/2 cup of sauce, 1/2 of the arugula, and 1/3 of the Fontina, and repeat.

Top with Parmesan and sage

Bake the lasagna until the sheets are tender, the cheese is golden-brown, and the sauce is bubbly (from 40 to 45 minutes)

Cool for at least 15 minutes before serving.

Buttermilk Macaroni and Cheese with Baby Kale

Good pasta with cheese could one of the tastiest and most attractive meals to enjoy with.

Ingredients

8 ounces uncooked cavatelli pasta or other small shell-shaped pasta

1/4 cup + 2 teaspoons kosher salt, divided

1 tablespoon extra-virgin olive oil

5 ounces baby kale (If you are not a fan for kale, make it simple without it)

1 teaspoon black pepper, divided

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 cup full cream milk

1 cup heavy cream

1 cup buttermilk

8 ounces cheddar cheese (you can use any cheese)

8 ounces any kind of cheese

2 large eggs, beaten

Method

Cook pasta according to package directions, and add 1/4 cup salt to boiling water. Drain and leave it aside.

Preheat the oven to 350°F. Heat oil in a large oven skillet over medium. Add kale and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place kale on a paper towel to drain. Clean the skillet, and use it to melt the butter over medium. Add flour, and cook, whisking constantly until the mixture is very lightly browned.

Gradually add milk and cream, and keep whisking, before adding buttermilk, whisking constantly, until completely blended.

Cook over medium, whisking constantly, until the mixture is smooth, thickened, and gently bubbling.

Remove from heat, and gradually whisk the cheese until melted and smooth, add the eggs; fold in cooked pasta and drained kale.

Season with remaining salt and pepper, and add the rest of the cheese.

Bake in preheated oven until lightly brown and bubbling around the edges, and leave it for 10 minutes out of the oven to cool before slicing.

Honey-and-Lemon-Glazed Roast Chicken

Chicken would be a nice and delicious alternative for turkey.

Ingredients

1/4 cup plus 1 teaspoon honey

2 tablespoons +1 teaspoon fresh lemon juice

2 tablespoons soy sauce

Three 3-pound chickens

Salt

9 large rosemary sprigs

9 garlic cloves, quartered

1 lemon, cut into 12 wedges

Method

Preheat the oven to 450°. In a small bowl, mix the honey, lemon juice, and soy sauce. Set the chickens on a large-rimmed baking sheet.

Season with salt and stuff each one with 3 rosemary sprigs, 3 quartered garlic cloves, and 4 lemon wedges.

Brush two-thirds of the honey glaze over the chickens and season lightly with salt. Roast in the middle of the oven for 30 minutes.

Next, reduce the oven temperature to 325°. Rotate the chickens in the pan and brush with the remaining glaze.

Roast the chickens for 45 minutes longer, until the juices run clear.

Move the chickens and rest for 15 minutes. Cut the chickens and serve.