Thanksgiving Tips & Recipes


Break away from the usual Thanksgiving recipes and try Chef Mary Sue’s alternative tips below. Thanksgiving is one of our favorite holidays because you can cook your heart out and don’t have to focus on giving gifts. What makes the holiday so special is the different textures, flavors, and layers to the Thanksgiving dinner. So many people think the turkey is going to be the highlight of the meal but we also love the assortment of great side dishes and alternative birds.

Three tips for a great side dish

  • Something that’s easy to prepare
  • Can be made in advance
  • A dish that’s big on flavor but not drowned in too much cream or butter

Three sides Mary Sue makes every Thanksgiving

Sweet Sour Red Cabbage  a German family tradition and my mom’s favorite.  It’s so easy to put together and it tastes great hot or cold. I just love the distinctive flavor of Caraway seed. Since it keeps for about a week in fridge, it’s perfect for leftovers too.

Baked Yams with Lime and Honey  simple, yet super flavorful twist on traditional yams. This dish is not too sweet and the lime gives it just the right amount of tanginess. Garnet or Jewel Yams are best because they are much sweeter and moister than sweet potatoes. This is an excellent make-ahead dish that can be reheated before serving.

Shredded Brussels Sprouts  thinly shredded and quickly sautéed, these Brussels Sprouts are a great dish to prepare just before dinner starts. You can dress up the recipe with chorizo, toasted nuts, or even different types of acid – sherry vinegar, white wine, etc.

Bird’s the word for a non-traditional Thanksgiving

Not a fan of the big bird? You’re in luck because Mary Sue shared recipes to four alternative main dishes with Rodale’s Organic Life Magazine. You can find the links to each recipe below from the November/December 2015 issue.

Mexican-Style Lime-Broth-Poached Capon

Fire-Grilled Squab

Fennel-Scented Chicken Mousse Roulades

Braised Pheasant With Bacon + Green Olives

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