We're having two Thanksgivings -- one in early November with my parents and then actual Thanksgiving with my in-laws. My parents will also have Thanksgiving at their house on the actual day. The real Thanksgivings will be super-traditional New England style so when my parents visit and we do pseudo-Thanksgiving I'd like to do a variation on the theme. What are people's favorite Thanksgiving dishes that are different than the uber-traditional meal?
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Grilling, grill pan, broil is what use for those..so it's seared on both sides and rare to med inside.
I can't find it anymore now...it was gold foil wrapped and only needed a defrosting..and the beans where intact (not snipped off) and had the little pointy bits. I haven't seen those in ages tho..maybe your market might have them.
The only thing I'm not quite sure of is a reduction sauce for the lamb chops. Depends on what wines you have, sweetness balance etc. For Italian, maybe the gratin served after the salad/bread..as a palate cleaner..before the heavy meal?
Polenta ,made with beef stock and garlic, could stand in for the mashed potatoes. and plate the chops over that with a wine reduction sauce for the lamb, using some reserved marinade. (check acid balance there tho).
To stand in for the "Green bean casserole"
Fresh small green beans, blanched...and tossed in garlic/rosemary oil; heat olive oil on very low with a sprig of rosemary remove the herbs/garlic after it's given up flavors, add some matchstick cut procutsuttio ham. Then add the green beans to warm through...and finish with bread crumbs and good parmasean cheese shavings. (sundried tomatoes are also good in that--in the oil..chopped and added to the ham at the last min of ham cooking). Make the oil ahead of time and leave it on the stove and store the blanched beans..then warm and toss the beans in the oil before serving.
Roasted carrots could add some color balance to the plating.
And of course a salad/bread course to start...and a desert to finish; maybe a orange or peach gratin, or a cheese plate with seasonal roasted nuts, with a Marsalsa wine.