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DishesThe minute October ends, my brain shifts into Thanksgiving mode. I cannot help it. The cooler weather, the fallen leaves, and the promise of family gatherings set my culinary imagination spinning. But after 15 years of cooking the same bird, I started wondering: who made turkey the undisputed star of Thanksgiving anyway?
Last year I decided enough was enough. My family was skeptical when I announced we would not be having turkey. My uncle Mike practically had a meltdown. “But it is TRADITION,” he insisted, emphasizing the word like I had suggested we eat on the floor instead of at the table.
Moroccan-Spiced Leg of Lamb: An Aromatic Centerpiece
The first time I served a Moroccan-spiced leg of lamb instead of turkey, my dining room filled with aromas that no turkey could ever produce. Rubbed with a mixture of cumin, coriander, cinnamon, and a touch of heat from harissa paste, this lamb roast develops a beautiful crust while staying incredibly tender inside.
I marinated it overnight, which I highly recommend. The flavors had time to penetrate the meat, and the result was nothing short of magnificent. My sister-in-law who “does not eat lamb” had three helpings and asked for the recipe.
Whole Roasted Salmon: A Stunning Seafood Alternative
Perhaps fish at Thanksgiving sounds bizarre to you. I thought so too until I visited a friend on the West Coast who served a whole roasted salmon. The presentation was breathtaking this glistening fish adorned with lemon slices, fresh herbs, and edible flowers commanded attention just like any turkey.
What I love about salmon for Thanksgiving is how it lightens the entire meal. Traditional sides like mashed potatoes and stuffing suddenly do not feel so heavy when paired with the delicate flavors of fish. Plus, the cooking time is dramatically reduced. No more getting up at dawn to wrestle with poultry.
My kids named it “Thanksgiving fish” and now request it specifically. Sometimes new traditions take hold in the most unexpected ways.
Crown Roast of Pork: Regal and Rewarding
If you cannot quite break away from the idea of a showstopping meat centerpiece, a crown roast of pork offers all the drama without the typical turkey troubles. The first time I attempted this, I was nervous about the presentation would it actually look like the magazine photos?
It did, and the flavor surpassed my expectations. The circular arrangement of ribs creates a natural crown that can be filled with stuffing or roasted fruits. The meat stays juicy, the bones give guests something to hold onto (reminiscent of turkey legs but more refined), and the flavor is rich without being gamey.
My father-in-law, a devoted turkey enthusiast, fell silent after his first bite. When someone who talks through every meal goes quiet, you know you have created something special.
Vegetarian Wellington: Plant-Based Perfection
Not everyone at your table eats meat, and making a vegetarian Wellington ensures everyone feels the specialness of the occasion. I created one with layers of roasted butternut squash, mushrooms, chestnuts, and spinach, all wrapped in a golden puff pastry crust.
The key is building layers of umami flavor with mushrooms and adding textural contrast. When sliced, it reveals a beautiful pattern of ingredients that looks as impressive as it tastes. My vegetarian nephew said it was the first Thanksgiving where he did not feel like an afterthought.
The pastry-wrapped presentation feels festive and substantial nobody will miss turkey when confronted with this savory masterpiece.
Embracing New Flavors, Keeping Old Traditions
Do I miss anything about turkey? Sometimes I miss the ritual of carving, the familiar smells wafting through the house. But then I remember the dry breast meat, the stress of timing everything perfectly, and I embrace our new traditions with relief.
What makes Thanksgiving special is not any specific food it is the gathering, the gratitude, the conversations that flow around the table. The main dish is just a vehicle for bringing everyone together.
So this year, why not surprise your family with something unexpected? You might face resistance at first (looking at you, Uncle Mike), but food traditions evolve because someone dared to try something new.
What alternative main dish might grace your Thanksgiving table this year? Whatever you choose, make it something you truly love to eat. After all, that is something we can all be thankful for.
Reference
Anderson, E. N. (2014). Everyone eats: Understanding food and culture. New York University Press.
United States Department of Agriculture. (2023). Let’s talk turkey—A consumer guide to safely roasting a turkey. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/lets-talk-turkey-roasting
Counihan, C., & Van Esterik, P. (Eds.). (2013). Food and culture: A reader. Routledge.