Beyond the Bird: Irresistible Thanksgiving Main Dishes That Aren’t Turkey
Thanksgiving. The word conjures up images of golden-brown turkeys, overflowing side dishes, and the comforting aroma of pumpkin spice. But what if turkey isn’t your thing? Or perhaps you’re looking to shake up your traditional Thanksgiving menu with something a little different? Fear not! There’s a whole world of delicious and impressive main courses beyond the bird, ready to take center stage at your Thanksgiving feast.
This year, break free from the predictable and explore a range of alternative main dishes that are sure to wow your guests. From succulent roasts to hearty vegetarian options, we’ve curated a selection of the most popular and delectable Thanksgiving main course alternatives, complete with detailed recipes and step-by-step instructions.
## Why Consider a Turkey Alternative?
Before we dive into the recipes, let’s address the elephant (or should we say, turkey?) in the room. Why would you skip the traditional Thanksgiving turkey? Here are a few compelling reasons:
* **Not a Turkey Fan:** Let’s face it, not everyone loves turkey. Some find it dry, bland, or simply not their preferred protein.
* **Smaller Gatherings:** Roasting a whole turkey for a small group can result in a ton of leftovers that might go to waste. A smaller main course is often more practical.
* **Dietary Restrictions:** Guests with dietary restrictions, such as vegetarianism or veganism, require an alternative main course option.
* **Breaking the Monotony:** Sometimes, you just want to try something new and exciting! A different main course can add a fresh and memorable element to your Thanksgiving celebration.
* **Cooking Skills/Time Constraints:** Roasting a turkey properly can be intimidating for novice cooks, and the process requires a significant time commitment. Alternative recipes can offer simpler preparations with equally impressive results.
## Our Top Thanksgiving Main Dish Alternatives:
Here are some top alternative main dishes that promise a memorable Thanksgiving feast:
### 1. Roasted Beef Tenderloin with Herb Crust
A classic choice for a special occasion, beef tenderloin is incredibly tender and flavorful. The herb crust adds a delightful aromatic dimension and a beautiful presentation.
**Ingredients:**
* 2-3 lb beef tenderloin roast, trimmed
* 2 tbsp olive oil
* Salt and freshly ground black pepper
* **For the Herb Crust:**
* 1 cup fresh breadcrumbs
* 1/2 cup chopped fresh parsley
* 1/4 cup chopped fresh rosemary
* 1/4 cup chopped fresh thyme
* 2 cloves garlic, minced
* 1/4 cup grated Parmesan cheese
* 1/4 cup olive oil
**Instructions:**
1. **Prepare the Herb Crust:** In a medium bowl, combine breadcrumbs, parsley, rosemary, thyme, garlic, Parmesan cheese, and olive oil. Mix well until the ingredients are evenly distributed.
2. **Sear the Tenderloin:** Preheat oven to 400°F (200°C). Season the beef tenderloin with salt and pepper. Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 2-3 minutes per side.
3. **Apply the Herb Crust:** Remove the skillet from the heat and place the tenderloin on a cutting board. Pat the herb crust mixture evenly over the top and sides of the tenderloin.
4. **Roast the Tenderloin:** Return the skillet to the oven and roast for 20-25 minutes for medium-rare, or until a meat thermometer inserted into the thickest part of the tenderloin registers 130-135°F (54-57°C). For medium, roast for 25-30 minutes, or until the thermometer registers 135-140°F (57-60°C).
5. **Rest and Slice:** Remove the tenderloin from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Slice the tenderloin thinly and serve immediately.
**Tips for Success:**
* Use a meat thermometer to ensure the tenderloin is cooked to your desired doneness.
* Don’t skip the searing step! It adds a delicious crust and enhances the flavor of the beef.
* Let the tenderloin rest before slicing for optimal tenderness.
### 2. Honey-Glazed Ham
A ham offers a sweet and savory alternative to turkey, and it’s often easier to prepare. The honey glaze adds a beautiful shine and delicious flavor.
**Ingredients:**
* 1 (8-10 lb) bone-in ham, fully cooked
* **For the Honey Glaze:**
* 1/2 cup honey
* 1/4 cup Dijon mustard
* 2 tbsp brown sugar
* 1 tbsp apple cider vinegar
* 1/2 tsp ground cloves
**Instructions:**
1. **Prepare the Ham:** Preheat oven to 325°F (160°C). Remove the ham from its packaging and place it in a roasting pan, cut-side down. Score the ham in a diamond pattern, about 1/4 inch deep.
2. **Make the Honey Glaze:** In a small saucepan, combine honey, Dijon mustard, brown sugar, apple cider vinegar, and ground cloves. Bring to a simmer over medium heat, stirring until the sugar is dissolved.
3. **Glaze the Ham:** Brush half of the honey glaze over the ham.
4. **Bake the Ham:** Bake for 12-15 minutes per pound, or until the internal temperature reaches 140°F (60°C). Baste the ham with the remaining honey glaze every 30 minutes during the last hour of baking.
5. **Rest and Serve:** Remove the ham from the oven and let it rest for 10-15 minutes before carving. Carve the ham thinly and serve immediately.
**Tips for Success:**
* Use a fully cooked ham to simplify the cooking process.
* Scoring the ham allows the glaze to penetrate the meat, adding more flavor.
* Basting the ham with the glaze during baking creates a beautiful, glossy finish.
### 3. Roasted Salmon with Lemon-Dill Sauce
For a lighter and healthier option, consider roasted salmon. The lemon-dill sauce adds a bright and refreshing flavor that complements the rich salmon perfectly.
**Ingredients:**
* 2-3 lb salmon fillet, skin on or off
* 2 tbsp olive oil
* Salt and freshly ground black pepper
* **For the Lemon-Dill Sauce:**
* 1/2 cup mayonnaise
* 2 tbsp chopped fresh dill
* 2 tbsp lemon juice
* 1 clove garlic, minced
* Salt and freshly ground black pepper
**Instructions:**
1. **Prepare the Salmon:** Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the salmon fillet on the baking sheet. Drizzle with olive oil and season with salt and pepper.
2. **Roast the Salmon:** Roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
3. **Make the Lemon-Dill Sauce:** While the salmon is roasting, combine mayonnaise, dill, lemon juice, garlic, salt, and pepper in a small bowl. Mix well.
4. **Serve the Salmon:** Serve the roasted salmon with the lemon-dill sauce.
**Tips for Success:**
* Don’t overcook the salmon! It should be moist and tender.
* Use fresh dill for the best flavor.
* The lemon-dill sauce can be made ahead of time and stored in the refrigerator.
### 4. Vegetarian Wellington
A sophisticated and satisfying vegetarian option, Vegetarian Wellington features layers of savory fillings encased in flaky puff pastry.
**Ingredients:**
* 1 package (14 oz) frozen puff pastry, thawed
* 2 tbsp olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 8 oz cremini mushrooms, sliced
* 8 oz spinach, chopped
* 1/2 cup cooked lentils
* 1/4 cup chopped walnuts
* 1/4 cup grated Parmesan cheese (optional, omit for vegan)
* 1 tbsp soy sauce or tamari (for gluten-free option)
* Salt and freshly ground black pepper
* 1 egg, beaten (optional, for egg wash)
**Instructions:**
1. **Prepare the Filling:** Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add mushrooms and cook until they release their liquid and brown, about 8-10 minutes. Add spinach and cook until wilted, about 2 minutes. Stir in lentils, walnuts, Parmesan cheese (if using), and soy sauce or tamari. Season with salt and pepper to taste. Let cool slightly.
2. **Assemble the Wellington:** Preheat oven to 400°F (200°C). On a lightly floured surface, unfold one sheet of puff pastry and roll it out into a 12×12 inch square. Spread the mushroom and spinach filling evenly over the puff pastry, leaving a 1-inch border.
3. **Top with Pastry:** Unfold the second sheet of puff pastry and carefully place it over the filling. Press the edges together to seal. Trim any excess pastry.
4. **Egg Wash and Bake:** Brush the top of the Wellington with beaten egg (optional). Cut a few slits in the top to allow steam to escape. Bake for 30-35 minutes, or until the pastry is golden brown and puffed up.
5. **Rest and Slice:** Let the Wellington rest for 10-15 minutes before slicing. Slice and serve immediately.
**Tips for Success:**
* Make sure the filling is not too wet, as it can make the puff pastry soggy.
* Use a sharp knife to slice the Wellington to prevent tearing the pastry.
* For a vegan version, omit the Parmesan cheese and use a vegan puff pastry.
### 5. Crown Roast of Pork
A visually stunning and incredibly flavorful option, a crown roast of pork makes a statement on any Thanksgiving table. It’s essentially a pork loin that has been tied into a crown shape, and it can be stuffed with a variety of delicious fillings.
**Ingredients:**
* 1 (6-8 lb) crown roast of pork
* 2 tbsp olive oil
* Salt and freshly ground black pepper
* **For the Stuffing (choose your favorite):**
* Bread stuffing with sausage and apples
* Wild rice stuffing with cranberries and pecans
* Mushroom and chestnut stuffing
**Instructions:**
1. **Prepare the Roast:** Preheat oven to 325°F (160°C). Pat the crown roast of pork dry with paper towels. Season generously with salt and pepper, both inside and out.
2. **Sear the Roast:** Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side. This will help to develop flavor and create a beautiful crust.
3. **Stuff the Roast:** Fill the cavity of the crown roast with your chosen stuffing. Pack the stuffing in firmly but not too tightly, as it will expand during cooking.
4. **Roast the Roast:** Place the skillet in the oven and roast for 2-2.5 hours, or until a meat thermometer inserted into the thickest part of the pork registers 145-150°F (63-66°C). The internal temperature of the stuffing should also reach 165°F (74°C). To prevent the tips of the ribs from burning, you can cover them with foil during the last hour of cooking.
5. **Rest and Serve:** Remove the roast from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Carve the pork between the ribs and serve with the stuffing.
**Tips for Success:**
* Have your butcher prepare the crown roast for you. It requires special trimming and tying.
* Choose a stuffing that complements the flavor of the pork.
* Use a meat thermometer to ensure the pork is cooked to the correct temperature.
* Don’t overcook the pork! It should be slightly pink in the center.
### 6. Butternut Squash Risotto
This creamy and comforting risotto is a perfect vegetarian main course for Thanksgiving. The sweetness of the butternut squash pairs beautifully with the savory flavors of the Parmesan cheese and herbs.
**Ingredients:**
* 1 tbsp olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 1/2 cups Arborio rice
* 1/2 cup dry white wine (optional)
* 6 cups vegetable broth, heated
* 1 (15 oz) can butternut squash puree
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh sage
* Salt and freshly ground black pepper
**Instructions:**
1. **Sauté Aromatics:** Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. **Toast the Rice:** Add Arborio rice and cook, stirring constantly, for 1-2 minutes, until the rice is translucent around the edges.
3. **Deglaze (Optional):** If using, pour in white wine and cook, stirring, until the wine is absorbed.
4. **Add Broth Gradually:** Begin adding the hot vegetable broth, one cup at a time, stirring constantly and allowing the liquid to be absorbed before adding the next cup. Continue this process until the rice is creamy and al dente, about 20-25 minutes.
5. **Stir in Butternut Squash and Parmesan:** Stir in butternut squash puree, Parmesan cheese, and sage. Season with salt and pepper to taste.
6. **Serve Immediately:** Serve the risotto immediately, garnished with additional Parmesan cheese and sage, if desired.
**Tips for Success:**
* Use Arborio rice for the best risotto texture.
* Stir the risotto frequently to prevent it from sticking to the bottom of the pot.
* Add the broth gradually, allowing the rice to absorb the liquid before adding more.
* Don’t overcook the risotto! It should be creamy and al dente.
### 7. Beef Wellington
Similar to the Vegetarian Wellington but with beef! A Beef Wellington is a show-stopping main course that is sure to impress your guests. It features a beef tenderloin coated in duxelles (a mushroom paste), wrapped in puff pastry, and baked to golden perfection.
**Ingredients:**
* 2-3 lb beef tenderloin roast, trimmed
* 2 tbsp olive oil
* Salt and freshly ground black pepper
* 4 oz prosciutto, thinly sliced
* 1 lb cremini mushrooms, finely chopped
* 2 shallots, finely chopped
* 2 cloves garlic, minced
* 2 tbsp fresh thyme leaves
* 1/4 cup Madeira wine or dry sherry (optional)
* 1 package (14 oz) frozen puff pastry, thawed
* 1 egg, beaten (for egg wash)
* Dijon mustard
**Instructions:**
1. **Sear the Tenderloin:** Season the beef tenderloin with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 2-3 minutes per side. Let cool completely.
2. **Prepare the Duxelles:** In the same skillet, cook the mushrooms, shallots, and garlic until all liquid has evaporated and the mushrooms are browned. This may take up to 20 minutes. Add the thyme and Madeira wine or dry sherry (if using) and cook for another minute. Season with salt and pepper to taste. Let cool completely.
3. **Assemble the Wellington:** Spread a thin layer of Dijon mustard over the cooled beef tenderloin. Lay out a large sheet of plastic wrap on a work surface. Arrange the prosciutto slices on the plastic wrap in an overlapping pattern, forming a rectangle large enough to wrap the tenderloin. Spread the duxelles evenly over the prosciutto. Place the mustard-coated tenderloin on top of the duxelles.
4. **Wrap the Wellington:** Use the plastic wrap to tightly roll the prosciutto and duxelles around the tenderloin, forming a log. Twist the ends of the plastic wrap to seal and refrigerate for at least 30 minutes to allow the wellington to maintain its shape.
5. **Puff Pastry Wrap:** Preheat oven to 400°F (200°C). On a lightly floured surface, unfold the puff pastry and roll it out into a rectangle large enough to wrap the beef tenderloin. Remove the plastic wrap from the tenderloin. Place the tenderloin in the center of the puff pastry.
6. **Seal and Bake:** Brush the edges of the puff pastry with egg wash. Fold the pastry over the tenderloin and seal the edges tightly. Trim any excess pastry. You can use the trimmings to create decorative shapes on top of the Wellington. Brush the entire Wellington with egg wash. Cut a few slits in the top of the pastry to allow steam to escape.
7. **Bake the Wellington:** Bake for 40-45 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130-135°F (54-57°C) for medium-rare.
8. **Rest and Slice:** Let the Wellington rest for 10-15 minutes before slicing. Slice and serve immediately.
**Tips for Success:**
* Make sure the duxelles is completely dry to prevent the puff pastry from becoming soggy.
* Refrigerating the wrapped tenderloin helps it maintain its shape during baking.
* Use a sharp knife to slice the Wellington to prevent tearing the pastry.
## Side Dish Pairings
No Thanksgiving main course is complete without a delicious array of side dishes. Here are a few classic pairings that will complement any of the alternative main dishes listed above:
* **Mashed Potatoes:** Creamy and comforting, mashed potatoes are a Thanksgiving staple.
* **Stuffing/Dressing:** Whether you prefer bread stuffing or wild rice dressing, this is a must-have side dish.
* **Cranberry Sauce:** Tart and sweet, cranberry sauce provides a refreshing contrast to the savory flavors of the main course.
* **Green Bean Casserole:** A classic Thanksgiving side dish that’s always a crowd-pleaser.
* **Roasted Vegetables:** Roasted Brussels sprouts, carrots, or sweet potatoes are a healthy and flavorful addition to the Thanksgiving table.
* **Sweet Potato Casserole:** A sweet and decadent side dish that’s perfect for satisfying your sweet tooth.
## Conclusion
This Thanksgiving, dare to be different! Skip the turkey and explore the world of delicious and impressive alternative main dishes. With these recipes and tips, you’re sure to create a memorable and satisfying Thanksgiving feast that everyone will enjoy. Whether you choose a succulent roast, a flavorful ham, a light and healthy salmon dish, or a hearty vegetarian option, your Thanksgiving celebration will be a success!
Enjoy your culinary adventure and happy Thanksgiving!