Thanksgiving-Inspired Recipes With A Twist

I made each of these meals back in 2020 the week following Thanksgiving while bored in the house during lockdown. Years later, each of these dishes are all still winners in my humble opinion and absolutely worth making if you enjoy fall flavors and fun twists on classic recipes.

My favorite thing about each of these easy-to-prepare entrées is that they work well for a variety of occasions. For example, if you’re having a low-key Thanksgiving this year and don’t feel like slaving away in the kitchen making the traditional turkey, side dishes, and dessert – whip up one of the items below instead. If you’re looking to bring a fun side dish to Friendsgiving this year, make my Turkey Bacon Mac & Cheese shown in the photo above. And if you’re just craving a yummy meal highlighting some signature Thanksgiving flavors, each of the dishes below will satisfy that need perfectly.

THANKSGIVING TURKEY BURGERS

INGREDIENTS

• Turkey Patties: Homemade or Store-Bought
• Cranberry Sauce: Homemade or Store-Bought
• Leafy Greens OR Crispy Lettuce
• Brie, Havarti, or Fontina Cheese
• Your Favorite Bun
• Fried Onions
• Dijon Mustard
• Mayonnaise

PREPARATION: Cook your turkey burgers. Once you have a nice crust on either side of the patty, melt a few slices of your chosen cheese over top. Next, lightly toast your burger bun. Slather once piece of bread with warm cranberry sauce and the other piece with mayo and dijon. Place your cheese covered turkey burger onto the bottom bun and some leafy greens and a handful of crunchy fried onions on top. Complete the burger by adding the top bun. Give your Thanksgiving masterpiece a good squish, cut it in half, and enjoy! Pair your burger with a side of sweet potato fries for an extra bit of holiday flavor!

Ground Turkey Patties – 1 to 1.25 pounds of ground turkey will make 4 large burger patties or 6 medium sized patties. Season your turkey with 1 teaspoon of thyme, 1 teaspoon of garlic powder, 1 teaspoon of onion powder OR 1/4 cup of finely diced yellow or red onion, 1 teaspoon of salt, and a few good cranks of fresh ground black pepper. You can let your turkey marinade for an hour or so in the fridge or not – whatever suits your fancy. When you’re ready to eat, form the seasoned turkey into patties, and cook them up in a hot oiled skillet or on the grill. Please remember that turkey is very different from ground beef. It cannot be undercooked and needs to reach an internal temperature of 165°. If you do not have a meat thermometer, a full 4 – 5 minutes on each side over a medium high heat should do the trick and in turn create a nice crust on either side of the patty.

Cranberry Sauce – Cook your fresh cranberries down to make a nice thick sauce! Add 1/2 a bag of cranberries, 2-4 teaspoons of sugar or maple syrup (adjust based on personal taste), A teaspoon or two of zest from an orange, the fresh squeezed juice of that same orange, and a splash or two of water to a small pot or pan. Cook your sauce over medium heat until the liquid comes to a boil and the cranberries start popping open. Lower the heat to a simmer and continue cooking until the sauce reaches the desired thickness you are looking to achieve. If you decide to use the entire bag of cranberries, just add a bit more liquid, sugar, and orange zest to the pan. And if you want a touch of spice, feel free to throw in some horseradish or a few sprinkles of cayenne.

TBLCs
[ Turkey Bacon, Lettuce, Cranberry ]

INGREDIENTS

• Turkey Bacon
• Your Favorite Sandwich Bread
• Cranberry Sauce: Homemade or Store-Bought
• Crispy Lettuce
• Dijon Mustard
• Mayonnaise

PREPARATION: Cook your turkey bacon. Next, lightly toast your sliced bread. Slather once piece of bread with warm cranberry sauce and the other piece with mayo and dijon. Place the turkey bacon and lettuce between the two pieces of bread, and voila! Cut your Thanksgiving creation in half, and enjoy! Pair your TBLC with a side of sweet potato fries for an extra bit of holiday flavor!

Cranberry Sauce – Cook your fresh cranberries down to make a nice thick sauce! Add 1/2 a bag of cranberries, 2-4 teaspoons of sugar or maple syrup (adjust based on personal taste), 1 teaspoon or 2 of zest from an orange, the fresh squeezed juice of that same orange, and a splash or two of water to a small pot or pan. Cook your sauce over medium heat until the liquid comes to a boil and the cranberries start popping open. Lower the heat to a simmer and continue cooking until the sauce reaches the desired thickness you are looking to achieve. If you decide to use the entire bag of cranberries, just add a bit more liquid, sugar, and orange zest to the pan. And if you want a touch of spice, feel free to throw in some horseradish or a few sprinkles of cayenne.

TURKEY BACON MAC & CHEESE

INGREDIENTS

• A Hearty Pasta (Penne, Macaroni, Conchiglie, Orecchiette, Etc.)
• Cheese Sauce
• Turkey Bacon
• Fried Onions
• Chives

PREPARATION: Cook up as much turkey bacon as you want in your mac & cheese. Start boiling your pasta water. Warm up your store-bought cheese sauce in a non-stick pot or make your own using your favorite recipe or my recipe below. Season the boiling water with a good amount of salt before dropping in your chosen pasta. Cook until the noodles are al dente. Pour your strained noodles into your cheese sauce. Chop up your bacon and a handful of chives before adding them into the cheesy pasta. You can choose to start eating your decadent dish as is or bake it in the oven for a bit. If you enjoy a baked pasta, pour the mac & cheese into a large casserole dish, top with some breadcrumbs or a sprinkling of parmesan, and place it in the oven for 15 minutes at 350°. Top the casserole or bowls of the unbaked mac & cheese with some crispy fried onions and a few additional chives before serving.

White Cheese Sauce – It’s important to use a non-stick pot or a deep non-stick pan for your cheese sauce. First – make a quick roux by melting 2 tablespoons of butter in your pot over medium heat and then adding 2 tablespoons of flour to it. Stir until the flour is cooked and a thick paste starts to form. Next – pour in 1.5 cups of milk or half & half or 1 cup dairy and 1/2 cup turkey or chicken stock. Whisk to combine until you notice the roux thickening the liquid. The process happens fairly quickly. Once adequately mixed – lower the heat to a simmer, and throw in a block of cream cheese. Stir to combine. Once the cream cheese has melted, add 2 cups of freshly shredded white cheddar or fontina or 1 cup of each. [Yes, freshly shredded. So buy a block of cheese, bust out your grater, and get to work. It takes a few minutes, but the effort is well worth it.] If you need more sauce add a bit more milk and a bit more shredded cheese until the quantity suits you. Stir to mix. Remove the sauce from the heat as soon as all of the cheese is melted and everything has come together nicely. If you have fresh nutmeg on hand, grate a bit of this warming spice into your sauce for an added layer of flavor. Cheese is salty so there should be no reason to add any salt. Give it a taste and decide for yourself. If you want to kick up the sodium, add a dash of salt at a time until you are happy with the taste. A few cranks of black pepper or a sprinkling of white pepper or crushed red pepper can be added too if you’d like.

LOADED MASHED POTATO BOWLS

INGREDIENTS (Homemade, Store-Bought, or Delivered)

• Mashed Potatoes or Sweet Potatoes or Both
• Pan Gravy
• Cranberry Sauce
• Turkey Bacon Bits
• Fried Onions
• You can make these bowls vegetarian by simply skipping the turkey bacon. And of course, you can make these bowls VEGAN by swapping the bacon out with your favorite plant based meat, leaving dairy out of your mashed potatoes, and making your gravy with vegetable stock.

PREPARATION

Put together all of the individual elements mentioned above by heating up the pre-made items or whipping them up using your favorite recipes and/or some of my recipes below. Once everything is cooked or warmed through, fill a bowl with a pile of mashed potatoes and top with all of the tasty fixings! It literally couldn’t be simpler!

Mashed Potatoes or Sweet Potatoes – Peel, cube, and boil your potatoes of choice. Once tender, strain the water and smash your potatoes. I always add a few tablespoons of butter and 1/4 – 1/2 cup of heavy cream, half & half, or milk to my mashed potatoes for a bit more body and creaminess. Once mashed to your heart’s content, season with salt. Add a sprinkle at a time until you’re satisfied with the taste.

Pan Gravy – Use the grease from your turkey bacon to make your gravy. If there isn’t at least a tablespoon of fat in the pan, add a bit of butter. Next, add an equal amount of flour to the pan to create a roux. Stir the fat and flour together over medium heat until it combines into a paste. Add in a cup of your favorite chicken, turkey, beef, or vegetable stock. Whisk to combine. The gravy will quickly come together. Feel free to add in additional stock a splash at a time until the gravy has reached the desired amount and/or consistency you’re going for. Taste the gravy before seasoning with salt.

Cranberry Sauce – Cook your fresh cranberries down to make a nice thick sauce! Add 1/2 a bag of cranberries, 2-4 teaspoons of sugar or maple syrup (adjust based on personal taste), 1 teaspoon or 2 of zest from an orange, the fresh squeezed juice of that same orange, and a splash or two of water to a small pot or pan. Cook your sauce over medium heat until the liquid comes to a boil and the cranberries start popping open. Lower the heat to a simmer and continue cooking until the sauce reaches the desired thickness you are looking to achieve. If you decide to use the entire bag of cranberries, just add a bit more liquid, sugar, and orange zest to the pan. And if you want a touch of spice, feel free to throw in a few sprinkles of cayenne or chili powder.

AND THERE YOU HAVE IT FOLKS,
SOME FUN RECIPES FOR YOU TO TRY OUT THIS AUTUMN OR ANY OTHER TIME OF THE YEAR FOR THAT MATTER!

AND LASTLY,
SINCE IT’S THE SEASON OF GIVING…

If you have the financial means, please consider donating to your local food bank or food-based charity. Every donation big or small makes a huge difference, especially during the holidays. See below for a few suggestions just in case you don’t already have a favorite food charity in mind & would like to donate some money or volunteer in person.

• The Los Angeles Food Bank – This is a great local organization that all SoCal residents should consider donating to.
• Feeding America – This is a wonderful national organization and a great resource for finding a food bank in your area if you are unsure where to donate.
• World Central Kitchen – José Andrés, his staff, and the slew of WCK volunteers have been a godsend for so many people the last 15+ years because of their ability to feed tens of thousands of people just hours after disaster strikes. They are such a phenomenal group.

Happy Eating & Happy Thanksgiving!

Happy Thanksgiving!