THE MOST UNDERRATED THANKSGIVING FOODS
4 Dishes Your Table Needs
When you think of Thanksgiving food, the first dishes that pop into your mind are probably turkey, mashed potatoes, and green bean casserole. They’re a part of nearly every Thanksgiving meal. And while these delicious foods are something you don’t want to skip, there are dishes your table is sorely missing — dishes that don’t get the respect they truly deserve. This Thanksgiving, why not take a look at a few other options? SOUP This is one dish that rarely hits the Thanksgiving table. But try a butternut squash or broccoli cheddar soup and you’ll be surprised just how “at home” it feels among the rest of your spread. It’s perfect to serve ahead
of the main course, as the final touches are put on the turkey, or when the green bean casserole needs a few more minutes in the oven. BRUSSELS SPROUTS These tiny greens often get overlooked during Thanksgiving, but with the right accompaniment, they can make for an extremely tasty and nutritious dish. For example, try roasting halved Brussels sprouts with dried cranberries and bacon, drizzled with a raspberry balsamic vinaigrette. SAUSAGE Put a creative spin on your traditional Thanksgiving dishes and try using sausage in the stuffing. An Italian sausage, for instance, adds a kick of flavor to any stuffing,
homemade or from the box. You can also experiment with other kinds of sausage to find the flavors that best complement your stuffing. Use a sweet sausage when you need something to pair with a stuffing that incorporates apples. CRANBERRY SAUCE This Thanksgiving staple rarely gets the attention it deserves. While it’s easy to buy a can of cranberry sauce, you do your guests a culinary disservice by going this route. Instead, make your own cranberry sauce. There are many recipes online, and all you need are some fresh or frozen cranberries, orange juice, and sugar to make the best cranberry sauce of your life.
PUMPKIN CHICKPEA FRITTERS
HAVE A LAUGH
Inspired by cookeatpaleo.com
INGREDIENTS •
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1–2 teaspoons flour, for binding (optional) 1 cup panko bread crumbs, for coating 1/4–1/2 cup safflower or canola oil, for frying
1 can chickpeas, drained
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1/2 cup organic pumpkin purée
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1/4 cup sunflower seeds
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2 teaspoons apple cider vinegar
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1 teaspoon garlic granules
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1/2 teaspoon cayenne pepper
DIRECTIONS 1. In a large mixing bowl, mash together chickpeas and pumpkin purée until the majority of peas are mixed with purée. 2. Add sunflower seeds, apple cider vinegar, spices, and flour to mixture. Fold until fully integrated. 3. In a large skillet, heat oil on medium-high. 4. Form mixture into golf-ball-sized spheres and roll to coat in panko breadcrumbs. Pat into flat cakes and carefully drop into hot oil. 5. Fry fritters, flipping once, until golden and toasty, about 2 minutes per side. 6. Transfer cooked fritters to a paper towel to dry and cool. Serve 5 minutes after cooking.
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