Tired of the turkey? Try these recipes this Thanksgiving to spice up the season

Tired of having surgery on a turkey every Thanksgiving afternoon, just so that the centerpiece of your feast is largely uneaten or in the leftover trash? It doesn’t have to be that way.

These days, there’s a hack for everything, including your Thanksgiving dinner. Whether you’re looking for an option that doesn’t take as long to cook, fed up with managing your time in the kitchen, or worried about forgetting the abundance of ingredients that accompany the day, here are some alternative recipes to try. next week.

Step aside for the Cornish hens

Cornish hens have often been an alternative turkey staple on the Thanksgiving dinner table. They’re smaller, easier to cook and stuff, and provide a different kick to turkey.

If you’re looking for a unique, individualistic Thanksgiving experience, stop by your local general store and buy a few hens for the family, giving your kids the chance to dine on their own fun-sized poultry for the holidays.

Chef Cat Cora's Pomegranate Glazed Cornish Game with Wild Rice and Chestnut Stuffing makes a delicious statement on the holiday dinner table.

Cornish hens, also known as Indian game, are native to England. The bird weighs only about 1 to 2 pounds and is significantly smaller than a turkey, making it easier to put in the oven. Even though this is a miniature table option, roasting the entire bird, or two or three, will still make an attractive centerpiece.

Different food gurus have ways of cooking Cornish hens, but the recipe, which counts 6 people and posted on Food Network, has received public praise. He understands:

  • 1 tablespoon of salt
  • 2 tablespoons of lemon-pepper
  • 1 tablespoon of dried basil
  • 1 tablespoon of poultry seasoning
  • 2 tablespoons of olive oil
  • 6 Cornish hens, about 1 1/2 pounds each, rinsed and dried well
  • 1 green pepper, large dice
  • 2 stalks of celery, large dice
  • 1 onion, large dice

You can find the full recipe here.

When in doubt, Cornish Game Hens can be found in most stores, including Kroger, Walmart, and Food Lion.

Duck for victory

If turkey isn’t for your palette, or you’re looking for a different culinary challenge this holiday season, roast duck is a safe choice to fulfill your poultry prerequisite for Thanksgiving.

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Ducks are generally a smaller centerpiece than turkeys, but the packed flavor makes up for the size. The bird’s skin-to-fat ratio ensures that it stays moist during the cooking time and is a bit more forgiving than turkey in the long run.

Duck can be roasted and seared with an assortment of frostings, pairing well with potatoes, rosemary, honey, and even citrus flavors, like orange. Different cultures cook duck in different ways, most notably in the Czech Republic, China, and the heart of the South in Louisiana.

Centennial Local Grocery Store In California, Piedmont grocery stores, topped the list online for its recommendations for preparing a duck for Thanksgiving. The White Pekin, or Long Island duck, is the most popular breed bred in the United States, according to Piedmont. They are tender and smooth and adapt well to a wide range of flavors and cuisines. The grocery store has a game plan for any family getting ready to cook duck for their vacation.

  • Preheat the oven to 425 ºF.
  • Cut away fatty deposits and excess skin around the neck and inside the bird’s cavity. You can use scissors or a sharp knife. If necessary, also remove the wing tips. Fold the skin of the neck under the body. Prick the skin all over with a sharp fork. This will help release the fat during roasting.
  • Place duck, breast side up, on wire rack in 13 “x 9” x 3 “roasting pan. Place roasting pan in sink. Pour boiling water over duck to tighten skin. Cool the duck, then pour the water from the cavity and discard the water from the pan Dry the duck inside and out.
  • Season the inside and outside of the duck by rubbing it with kosher salt and pepper.
  • Return the duck, breast side up, to the grill pan. Roast 45 minutes at 425 ºF.
  • Remove the pan from the oven, turn the duck (breast side down) using two wooden spoons and cook for another 45 minutes.
  • Remove the pan from the oven, turn the duck (breast side up) using two wooden spoons and roast another 45 minutes.
  • Tilt the duck to drain more liquid from the cavity in the pan. Reserve the liquid for other dishes like roasted vegetables.
  • Transfer the duck to a cutting board and let stand 15 minutes before carving.

You can find the full recipe here.

Thanksgiving Duck at Bouquet Restaurant in Kentucky.

The endless possibilities of pork

For some people, poultry is becoming obsolete. If you’re looking to spice up the dinner table with an unorthodox meal, give the pork a try. Whether you decide to glaze it, roast it, or put it in the slow cooker, there are plenty of possibilities to tweak the pork to your liking.

Some recipes include stuffing or cranberries – stuffed pork, rolled and roasted pork, or herb-crusted pork. Whether it’s a barbecue delicacy, a Japanese comfort food, or a hearty Thanksgiving dinner, pork is a versatile option for people who may experience some turkey fatigue in their lives. .

Better houses and gardens offers a myriad of pork recipes for families to choose from during the holiday season.

For more enchanting but affordable additions to add to your next Thanksgiving meal, check out USA Today’s Thanksgiving Recipe Guide for the fall.

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– Alison Cutler (she / she) is the government watch reporter at The News Leader. She grew up in Tucson, Arizona, and graduated from the Walter Cronkite School of Journalism and Mass Communication at Arizona State University. Contact Alison at acutler[email protected] and follow her on Twitter at @ alisonjc2.

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