Thanksgiving with a Twist (16 unconventional recipes)




This post may contain affiliate links.ย Please read my disclosure policy.

Thanksgiving is all about tradition, of course.  And the tradition in our house is that we always try out something new on our menu every year.  Here are some of my favorite Thanksgiving recipes with a twist…

042-001

Every year I dutifully cook up a pot of my German great-grandmother’s braised red cabbage, even though, with each passing year, fewer and fewer people actually help themselves to so much as a shred of it.  I do it because its very presence gives the meal  its gravitas, its meaning.   And because the deep wine-y purple cabbage, stewed with apples and vinegar, fills the kitchen with the ghosts of holidays past.  As the family has grown and spread out the ties to that red cabbage dish are fading.  My sister and I make it basically for each other.  For us it’s redolent with memories, but for the rest, it’s just. well, kind of yucky.

IMG_0499-001

Part of the fun of food blogging is the challenge of creating recipes that play with tradition and innovation.  Tradition has time and experience on its side, so tinkering with it can be risky business, but it’s so rewarding to come up with a new recipe that becomes an instant family (or blog!) classic.

006a-001

Since Thanksgiving is a harvest festival, I like to honor it by embracing the incredible variety out there — so much more than my great grandmother ever dreamed of.   If you normally make cauliflower gratin, why not use purple, green, or orange cauliflower this year.  If you usually serve roasted carrots, go for the rainbow variety.  There aren’t too many among us who want to sit down to a casserole of candied yams and marshmallow anymore.  But coriander and jalapeno roasted sweet potatoes with a lemongrass sauce, that might be just the thing to reinvigorate the menu.

070-001

I especially love it when an experimental recipe morphs into its own tradition.  That’s the way it was with my Pumpkin Cornbread.  It’s now requested…no, demanded…at every Thanksgiving going forward.  It’s even made its way into the stuffing.

005-001

Traditions will always be important during the holidays, but I think the way to keep it alive, to keep everyone from falling asleep in their mashed potatoes, is to spice things up a bit, whether you inject a little whimsy into the menu, or just experiment with new foods and flavor combinations.  My Whipped Kabocha Squash with Vanilla Bean and Nutmeg quickly became a new classic in our family.

IMG_0501-001

Check out my lineup of Thanksgiving recipes that tweak tradition just a little bit, below ~ You’ll notice I don’t include any variations on the turkey.  An oven roasted turkey is an awesome thing and I wouldn’t dream of messing with it…

Braised Red Cabbage

Braised red cabbage

 

Whipped Kabocha Squash

Whipped Kabocha Squash with Vanilla Bean

 

Cranberry Relish with Horseradish and Sour Cream

cranberry relish in small jars with spreading knife

 

Cranberry Gingersnap Pie

Cranberry Gingersnap Pie

 

Green Bean Casserole, from scratch!

Green Bean Casserole from scratch

 

Smokey Pumpkin Chipotle Bisque

pumpkin chipotle soup

 

Pumpkin Cornbread

Pumpkin Cornbread sliced into wedges on a wooden board

 

Butter Pecan Sweet Potato Casserole

Sweet Potato Casserole

 

Harvest Wild Rice Salad

Harvest Wild Rice Salad with pomegranates

 

Wild Mushroom and Hazelnut Baked Brie

Mushroom and Hazelnut Baked Brie

 

The Great Stuffed Pumpkin!

The great stuffed pumpkin

 

Mulled Pomegranate Cider

Mulled Cranberry Cider

 

Wild Rice Salad with Cranberries and Nuts

Healthy, vegan and gluten free wild rice salad

 

Maple Frangipane Pecan Pie

Maple frangipane pecan pie

 

Kale and Butternut Salad

Kale and butternut squash salad in a wooden bowl with wooden salad servers

 

Kale and Fall Fruit Salad

kale and fall fruit salad in a white bowl

You Might Also Like

26 Comments

    Leave a Reply

  • Reply
    Yasmeen | Wandering Spice
    November 26, 2013 at 9:47 pm

    I’m all for unconventional. We had quite a traditional-style Friendsgiving last weekend, and will repeat the goodness with a family Thanksgiving this weekend. Next year, though, we will turn the entire party into a potluck – each family bringing a dish from a different culture.

    Love some of your ideas here, especially that persimmon chutney.

    • Reply
      Sue
      November 27, 2013 at 7:32 am

      I love that idea of the international potluck, what fun. Have a nice weekend, Yasmeen!

  • Reply
    Damaris @Foodie
    November 20, 2013 at 3:29 pm

    Great collection! The Frozen Turkey is so cool.

  • Reply
    rikki
    November 19, 2013 at 10:56 pm

    I don’t think I could love these images, words, and unconventional recipe ideas more!

    • Reply
      Sue
      November 20, 2013 at 6:56 am

      Thanks Rikki! I hope you try at least one of them this year…

  • Reply
    Laura (Tutti Dolci)
    November 19, 2013 at 9:51 pm

    Beautiful farmers market photos and I’m all for Thanksgiving with a twist!

  • Reply
    Kitchen Belleicious
    November 19, 2013 at 7:52 pm

    such a great post! I love all your ideas. You are so wise my friend

  • Reply
    Kiran @ KiranTarun.com
    November 19, 2013 at 7:46 pm

    Delicious round up and so pretty photography!! Love ๐Ÿ™‚

  • Reply
    Foodiewife
    November 19, 2013 at 7:37 pm

    I didn’t realize you had German roots! I love red cabbage, and can eat it any time of year. It is fun to spice things up, but don’t mess with my sweet potatoes. Gotta have ’em! The only thing I’m making, this year, is “Make Ahead Turkey Gravy” that I’ll freeze and transport to our destination. I have no idea what will be served, but I’m thrilled (for once) to be a guest, and not an exhausted cook and baker. Happy Thanksgiving!

  • Reply
    Denise @ magnoliaverandah
    November 19, 2013 at 5:57 pm

    Specatular photos – how good are those veggies. My nan always pickled red cabbage at Christmas time and we would leave her house with jars of the stuff to have on sandwiches with left over turkey or such cold meat. She would do her own pickled onions too. I loved it! Some of those old traditions are so worth keeping, albeit with a modern twist.

  • Reply
    Mireya @myhealthyeatinghabits.com
    November 19, 2013 at 12:46 pm

    Sue,
    What beautiful photos. I would prefer the cabbage with apples and vinegar to mincemeat pie, which my mother nostalgically makes – and no one eats. Hmm, We could do a swap?

    • Reply
      Sue
      November 19, 2013 at 1:54 pm

      You know, I don’t think I’ve ever had mincemeat pie…it doesn’t sound too good, but I’m sure there are those who love it ๐Ÿ˜‰

  • Reply
    Heidi
    November 19, 2013 at 12:46 pm

    Perhaps I’m not seeing the link, but where IS the slide show?

    • Reply
      Sue
      November 19, 2013 at 1:55 pm

      Hi Heidi, the slide show is at the bottom of the post.

  • Reply
    Sue
    November 19, 2013 at 11:53 am

    Oh gosh, I knew someone would ask that! We’ll see…

  • Reply
    Pamela @ Brooklyn Farm Girl
    November 19, 2013 at 9:54 am

    Beautiful harvest pictures and I love these unconventional ideas!

    • Reply
      Sue
      November 19, 2013 at 12:07 pm

      Thanks Pam, I am so lucky to be living in an area with so many year round farmer’s markets.

  • Reply
    Mary
    November 19, 2013 at 9:34 am

    Beautiful slideshow, Sue! That pecan shortbread has been in my mind all week. It is stunning.

    • Reply
      Sue
      November 19, 2013 at 9:49 am

      You have to make it, I’m not kidding.

  • Reply
    [email protected] is How I Cook
    November 19, 2013 at 9:29 am

    Great twist on the classics. And gorgeous photos!

    • Reply
      Sue
      November 19, 2013 at 9:50 am

      Thanks Abbe — I finally got hip to using my phone at the farmer’s market, that thing takes better photos than my Nikon!!

  • Reply
    SallyBR
    November 19, 2013 at 9:21 am

    Loved everything about this post, and I would have a big helping of your red cabbage, and make a special toast to your Grandma while enjoying each bite!

    I’ve been thinking of instead of the pumpkin pie going for a pumpkin creme brullee, and your take on the flan made me more convinced to go in that direction. It will be hard to sell it to the husband… but maybe I can sport my best smile ๐Ÿ˜‰

    • Reply
      Sue
      November 19, 2013 at 9:54 am

      I want to try a pumpkin creme brulee, I think that sounds fantastic. I recently bought a kitchen torch but I can’t get it to work…

  • Reply
    Monica
    November 19, 2013 at 9:12 am

    What a beautiful slideshow – there is a lot to check out! : ) It’s great when experiments turn into a new tradition. I can see why from looking at these…

    • Reply
      Sue
      November 19, 2013 at 9:55 am

      I love the slideshow, I think it’s a fun way to scroll through lots of recipes.

  • Reply
    clare
    November 19, 2013 at 8:41 am

    I love so many of these! Your photographs are beautiful as always. Can’t wait to try those pumpkin pot’s!