Every year people rush to the grocery store before Thanksgiving. The problem is that most of us are searching for the same ingredients. If you’re late to the game, the store could be out of Brussels sprouts or cranberry sauce. This might be a setback, but not even a Turkey shortage will stop us from celebrating. Chef Lili Dagan is here to help you work through any missing ingredient emergencies. We planned an alternative Thanksgiving menu that’s packed with flavor and full of seasonal produce.
An Alternative Thanksgiving Menu
Roasted cabbage with warm pancetta vinaigrette
If Brussels sprouts are in short supply, this roasted cabbage dish is a great solution. Cabbage is readily available all year round, and it’s from the same family as Brussels sprouts. Once this head of cabbage is roasted and covered with a savory pancetta dressing, you might not even be able to tell the difference.
Baked beets with hazelnuts and goat cheese
Green beans are in season in the spring, so Thanksgiving isn’t necessarily the best time to find these legumes. Instead of turning to canned beans, try switching to seasonal beets. These delicious baked beets bring sweet and tart flavors to your holiday table.
Fresh and roasted citrus relish
Thanksgiving is the cranberry’s time to shine. If your store is out of fresh cranberries (or canned cranberry sauce), you can create a sweet and bitter relish using seasonal citrus. This dish combines roasted and citrus to create a complex, tart jam that would be delicious on a turkey sandwich.
Beef tenderloin with sherry-dijon pan sauce
No alternative Thanksgiving menu would be complete without the protein. If Turkey is out of stock this year, opt for a flavorful beef tenderloin. This dish is faster and easier to prepare than a whole turkey, but will still make for a show-stopping centerpiece.
Looking for more tips from Chef Lili? Check out our guide to making pantry pastas, and don’t forget to subscribe to our YouTube channel.