Braised shortribs go nicely with mashed potatoes and other Thanksgiving sides. You can also do most of the work the day before. Try Smitten Kitchen's recipe. Or maybe sausages on the grill.
If you'd like to do a non-poultry alternative, one idea - you could roll/tie a boned leg of lamb around fresh herbs (rosemary & garlic always good), to roast. My butcher will even do the the rolling/tying, if I provide the herbs. Sort of special, but easy to roast evenly, slice and serve - no carving. I'm not a master carver, so the turkey would be plenty for me on that front!
I have a relative allergic to turkey, so we make a chicken dry brined like the Judy bird turkey (recipe on this site!) We've also made duck. Both go well with all the turkey side dishes!
More thoughts: duck wrapped in prosciutto with a thyme-plum or cranberry sauce?
It would help to know how much work you want to put into your second main.
Duck, goose, oysters, and mussels were all most likely served at the first Thanksgiving and would be easy to find today. Eel was served too, but that might be more problematic.
Eels? I'm thinking a big spackle bucket of eels in the garage would indeed go over really well with the 12-and-under crowd, poking at them with sticks, ruining their nice clothes, until they actually had to help cook them. :-) It does make you think about what the first Thanksgiving was really like.
It would definitely be a memorable Thanksgiving! I read that eels were served at Plymouth in an article in the Smithsonian Magazine, which mentioned the fowl as well as other, smaller birds, and the oysters and mussels. I actually like the idea of mussels because they are so easy--as long as you’re not trying to feed 20 people.
The eels give me pause, but here in Germany, you can find smoked eels in the weekly markets. I haven’t tried them, mostly because I don’t want to buy a whole eel and decide I don’t like it after one bite.
Yes, but Nancy said she preferred no pork or filet mignon. Yup, a big spiral-cut ham is awfully useful for a big crowd at Thanksgiving (and for leftovers). Sometimes we all need something a little different.
If you have an outdoor grill, consider cooking something there, so that it doesn't tie up your oven or stove more than they already are. Marinated, skewered lamb could be nice.
The idea above for a whole roast salmon (which you could also do on the grill) is very nice. The only thing I'd want to do some searching on is what to serve as a condiment or sauce for it, that doesn't compete with the typical autumnal flavor palette of all the other dishes. Maybe just lemon and parsley, for something simple and bright!
A leg of lamb holds up to TG side dishes perfectly. Plus, its delicious. My family forgoes turkey altogether and as we're a small group usually just go with a leg or racks of lamb because we still want the yummy side dishes.
Agree. See also Boulud recipe for lamb cleopatra (with ras el hanout) or Doug Crowell from Buttermilk Channel in Brooklyn for warm lamb with romaine salad. Or a lamb curry with abundant rice and side dishes.
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It would help to know how much work you want to put into your second main.
The eels give me pause, but here in Germany, you can find smoked eels in the weekly markets. I haven’t tried them, mostly because I don’t want to buy a whole eel and decide I don’t like it after one bite.