Quick & Simple Thanksgiving Recipes With A Twist

It’s no secret – Thanksgiving is going to be a bit different this year. Many of us are choosing to stay home and celebrate with our immediate household, and many of us will be celebrating alone. These changes can be frustrating, BUT they also create a wonderful opportunity for trying something new.

Unless I’m headed out of town to visit family in the Bay, I typically go to two local gatherings each Thanksgiving here in Southern California. For the afternoon party – I took over my late mom’s contribution and now prepare the green bean casserole & sweet potatoes. In addition to these traditional sides, I sometimes also bring along an appetizer in the form of a warm, spinach artichoke dip or a savory brie filled galette. And for the evening party, I always bring a handcrafted dessert.

This year though – I’m keeping it simple! I won’t be making cream of mushroom from scratch to gently smother a heap of snappy, french string beans. Neither will I be anxiously wondering if my homemade pumpkin pie has fully set like I did last year. For the record – it did, and it was delicious! I will also not be roasting a turkey. I’ve seen countless relatives and my own parents make a turkey, but I have never roasted a giant gobbler for myself. Don’t get me wrong – it could be an incredibly fun experiment, but I am PURPOSELY choosing practicality over tradition this year.

As much as I love the idea of cooking up a good ol’ fashioned Thanksgiving feast for just me & my dad – I think I’m more in love with the idea of relaxing with a bottle of wine instead of slaving away in the kitchen all day. I think I’m going to sleep in, go on a long walk, and deeply reflect on the past year instead of waking up early to cook. I’m excited by the idea of truly giving thanks for my many blessings and embracing a quieter celebration. At the end of the day, I’m choosing to see the glass as half full every opportunity I can this holiday season.

So in honor of embracing change, I came up with some fun Thanksgiving entrees perfect for all of you who don’t want to cook up a storm this Thursday BUT still want the familiar tastes of a traditional Turkey Day meal. If you’re comfortable in the kitchen, my recipes will be a breeze to execute. And if you’re not-so-comfortable in the kitchen, these recipes will still be a cinch to whip up since I designed them to be quick, easy, and stress-free!

MY TWIST ON THE TRADITIONAL THANKSGIVING ENTREES

Turkey Burgers OR Thanksgiving BLCs [ Bacon, Lettuce, Cranberry 😉 ]

• Turkey Patties: Homemade or Store-bought OR Turkey Bacon OR Both
• Cranberry Sauce: Homemade or Store-bought
• Brie, Havarti, or Fontina Cheese
• Your Favorite Bun or Bread
• Dijon Mustard
• Mayonnaise
• Fried Onions
• Leafy Greens

PREPARATION: Cook your turkey burgers OR bacon OR both! Once you have a nice crust on either side of the patty, melt a few slices of your chosen cheese over top. If you are making a BLC, I think an unmelted piece of cheese would work best. Next, lightly toast your burger bun or sliced bread. Slather once piece of bread with warm cranberry sauce and the other piece with mayo and dijon. Place your turkey burger and/or bacon, cheese, some leafy greens, and a handful of crunchy fried onions between the two pieces of bread. Give your Thanksgiving masterpiece a good squish, cut it in half, and enjoy! Pair your burger or sandwich with a side of sweet potato fries for an extra bit of holiday flavor! HAPPY EATING!

Turkey Bacon Mac & Cheese

• A Hearty Pasta (Penne, Conchiglie, Orecchiette)
• Cheese Sauce: Homemade or Store-bought
• 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. ENJOY!

Loaded Mashed Potato Bowls

• Mashed Potatoes / White Sweet Potatoes / Orange Sweet Potatoes / Or All of the Above: Homemade, Store-bought, or Takeout
• Cranberry Sauce: Homemade, Store-bought, or Takeout
• Pan Gravy: Homemade or Store-bought, or Takeout
• 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 could not be simpler. Bon Appétit!

MY QUICK & SIMPLE RECIPES to help you execute the Thanksgiving inspired meals above.

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), 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.

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.

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.

LAST BUT NOT LEAST…

We are all aware of the devastating health emergency brought about by COVID-19. However, for many of us who are financially blessed with savings, a secure well-paying job, the opportunity to work from home, and a roof over our head – it’s easy to forget that this pandemic has resulted in a catastrophic economic crisis for millions!

If you have the financial means, please consider donating to your local food bank or food-based charity. You can also help by ordering a thanksgiving meal, side dish, or dessert from a home kitchen or pop-up restaurant in your neighborhood. We should give generously every year, but now in 2020 even more so. Every donation big or small makes a huge difference.

Here are 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 your time this holiday season.

• The Los Angeles Food Bank has always done great things and continues to feed so many deserving individuals and families during this difficult year.
• Feeding America is a wonderful organization and a great resource for finding a food bank in your area if you are unsure where to donate.
• Independent Restaurant Coalition is working tirelessly to pass a bipartisan bill that would assist restaurants, bars, cafes, food vendors, and caterers hit hardest by the COVID-19 closures. The RESTAURANTS Act would establish a revitalization fund essential for helping small food businesses across the nation get back on their feet.
• World Central Kitchen is currently feeding those affected by COVID-19 and those in Central America who were ravaged by both Hurricane Eta & Hurricane Iota in recent weeks. José Andrés, his staff, and the slew of WCK volunteers have been a godsend for so many people the last few years because of their ability to feed tens of thousands of people hours after disaster strikes. They are such a phenomenal group.

Happy Thanksgiving to you all!

Please stay safe.

XOXO, Homemade In LA