Who Needs Turkey When There Are So Many Sides

Thanksgiving is my favorite holiday and every year I travel to my hometown of Louisville, Ky to share in the festivities with my family. As a vegetarian, I haven’t had turkey for almost 20 years, but I live for the sides many of which have become staples at our Thanksgiving table.

A few months ago, I was dismayed to learn that my mom and dad would be taking my niece and sister on a Disney cruise the week before Thanksgiving so we would be having Thanksgiving dinner on Friday this year instead.

I went for a run, thought about it and uncovered an opportunity to make Thanksgiving dinner myself. A first! I enlisted the help of my boyfriend and other sister. My parents didn’t need much convincing on this one as they were happy to be free of the responsibility and excited to enjoy a meal we made:)

We decided the menu would be a mix of the staples we love which my sister would make and some new vegan additions which I would make. My boyfriend was responsible for the turkey.

My dishes:

Mixed Greens with Fennel and Apricots

Roasted Brussels Sprouts with Grapes

Baked Sweet Potatoes with Pecans and Pineapple

Cranberry Relish

My sister’s dishes:

Broccoli and Rice Casserole (we used brown rice)

Mashed Potatoes

Stuffing

Corn Pudding

When my boyfriend and I arrived in Louisville on Wednesday morning, my sister and I got started. It took us all day but we had tons of fun and finished everything on time. All we had left to do the following day was bake the sides and the turkey – it really pays to plan ahead when cooking, especially a meal of this size!

The Spread

The verdict on everything from the turkey down to the cranberry relish: Delicious! Everybody had a different favorite dish and there was something for everyone from the carnivores to the locavores. Here’s to my first successful Thanksgiving meal and to creating new traditions!

The Recipes: 

Mixed Greens with Fennel and Apricots 
Adapted from Real Simple 

1/2 c sliced almonds
1/4 c extra virgin olive oil
1/4 c lemon juice
1 Tbsp honey
sea salt
black pepper
12 c torn mixed lettuces
1-2 small bulbs of fennel thinly sliced
4 scallions, thinly sliced
1/2 c dried apricots, quartered
2 oz shaved manchego or pecorino (optional)

Heat oven to 375. Spread the almonds on a rimmed baking sheet and toast for 4-6 minutes
In a small bowl, whisk the oil, lemon juice, honey, 1/2 tsp salt and 1/4 tsp pepper
In a large bowl, combine the lettuce, fennel, scallions, apricots, cheese and almonds.
Toss with dressing just before serving.

Roasted Brussels Sprouts and Grapes 
Adapted from Real Simple

In a food processor, combine the cranberries with the whole orange, including peel. Sweeten to taste with agave nectar.