Thanksgiving may be a smaller affair this year, but that doesn’t mean it has to be ho-hum! Come on, people, it’s time to make lemonade from lemons… or turkey soup from all those leftovers (if, like me, that giant bird is going to feed far fewer people).
In other words, this year is a perfect opportunity to experiment. Read on for a selection of modern twists on Thanksgiving dinner.
Most of all, let’s continue to give thanks. No matter what 2020 throws at us, we have so much to be grateful for. Bring on that lemonade (with a splash of chilled vodka :)
Better Brussel Sprouts
It’s time to give this underrated all star its due. These scrumptious veggies are a perfect accompaniment to Thanksgiving dinner. With the irresistible addition of sweet (maple syrup), savoury (nutritional yeast), and salt (Herbamare), they can punch above their weight to become the main dish!
INGREDIENTS
2 lbs. fresh brussel sprouts, ends trimmed and rinsed in a bowl of water
1/4 cup olive oil
1/2 to 1 tsp Herbamare salt or pink salt (I like to combine both for a total of 1 tsp)
Fresh ground pepper to taste
1/4 cup nutritional yeast
2-3 tbsp maple syrup
optional: 1/4 cup pancetta
INSTRUCTIONS
Preheat oven to 400*.
Line 2 baking sheets with parchment paper to accommodate the 2 lbs, just one if you are making less (don’t want to overcrowd these babies).
Make sure the brussel sprouts are dried from any excess water.
Cut the brussel sprouts in half vertically, discarding any wilted or discoloured leaves.
Place in a bowl.
Add olive oil, salt, pepper and nutritional yeast.
Bake for 15 to 20 minutes, tossing them once or twice.
Once they’ve become a little roasted, drizzle the maple syrup and toss the brussel sprouts assuring the maple syrup is evenly distributed.
Return to oven for 3-5 minutes or until preferred doneness (I like mine very roasted and crisp).
*Note
For added savoury and crispness, toss in a 1/4 cup of pancetta at step #6.
Leftover Turkey Soup
A classic turkey soup that will stick to your ribs.
INGREDIENTS
One whole small turkey carcass, plus turkey leftovers
2 tablespoons apple cider vinegar
1 large Spanish onion, halved, and any other leftover veg in your fridge (broth)
3 carrots, sliced
1 whole fennel, diced
2 sweet potatoes, diced
3-4 cloves garlic
1 teaspoon rosemary
3 tablespoons extra virgin olive oil
1/2 cup Bragg’s seasoning or organic chicken stock
pinch of sea salt and fresh ground black pepper
4 green onions, chopped
1 bunch each fresh dill, parsley, and coriander, roughly chopped
INSTRUCTIONS
Whole Turkey Broth from Scratch
1. Place whole turkey, halved onion, and any other veg you'd like to add to your stock in a large crockpot or ceramic pot. Cover with water and bring to a boil (this step is best accomplished overnight, if not, start it first thing in the morning).
2. Once it reaches a boil, turn down to a low simmer and add the apple cider vinegar. Cover and let simmer for 6-8 hours.
Note: set aside the turkey leftovers to be added with the veg.
The Fixings
1. When your broth is complete, finely dice carrots, fennel, sweet potatoes, and garlic. In a large saucepan, heat olive oil.
2. Sauté garlic until slightly browned, then add your veggies and rosemary. Cook over medium heat until slightly softened.
3. Remove turkey carcass and veggies from broth. This can be a bit messy so feel free to use a strainer. Discard everything but that golden broth.
4. Add cooked veggies, leftover turkey and Bragg’s or chicken stock to your homemade broth. Stir well. Bring soup to a slow simmer, adding a dash of sea salt and pepper as needed.
5. Garnish with green onions and fresh herbs and serve piping hot.
Lemon Drop Martini
Because, quite honestly, 2020 calls for something special! This recipe is for one drink, multiply as needed :)
INGREDIENTS
2 ounces (1/4 cup) quality vodka, try a citron vodka
3/4 ounce (1 1/2 tablespoons) Cointreau or Triple sec
1 ounce (2 tablespoons) fresh squeezed lemon juice (Juice from 1/2 large lemon)
1/4 cup sugar + zest from one lemon
dash of maple syrup to balance the sour with some sweet
ice
Note: Like any good martini, the Lemon Drop should be served ICE cold. For best results, chill the vodka and glasses in the freezer a few hours prior to serving. Also, use a shaker if you have one!
INSTRUCTIONS
1. Combine the zest of a lemon with sugar. Place on a small plate to use as a rimmer.
2. With a piece of lemon, moisten the rims of your glasses and dip them into the sugar mixture.
3. Add vodka, Cointreau or Triple Sec, lemon juice, maple syrup and a handful of ice to a cocktail shaker. Shake for 30 seconds or until very cold. Strain into the prepared martini glass and serve immediately.
