Why have the same old Thanksgiving meal when you can spice it up with some unique, NH Approved recipes? Below are some of our favorite recipes that use seasonal veggies and put an unexpected twist on ‘traditional’ main courses! Your guests will love these fun flavor combos!
Turkey and Roasted Sweet Potato Salad with Cranberry Vinaigrette
- 1 turkey breast, roasted
- 2 cups baby spinach
- 1 medium sweet potato, cubed
- 1/2 white or red onion, small
- 2/3 cup cranberries, whole fresh or frozen and defrosted
- 1 pinch garlic powder
- 1 pinch pepper
- 2 pinch salt
- 3 1/2 tbsp olive oil
- 10-12 drops liquid stevia
- 2 cups white or apple cider vinegar
- 2 tbsp white wine or apple cider vinegar
- 2 tbsp pepitas, raw or roasted
- Preheat the oven to 350. Line a large baking sheet or pan with parchment paper or a nonstick pad and set aside.
- In a large bowl, toss the sweet potato with the olive oil to coat. Add the salt, pepper and garlic powder and toss again to distribute the flavors. Spread the sweet potato cubes in a single layer on the prepared baking sheet or pan and make sure the pieces are not too crowded (otherwise they won’t crisp up).
- Roast the sweet potato for 35-40 minutes or until edged are brown. Remove from oven and set aside to cool completely on the pan.
- In a small bowl or jar, cover the onions with vinegar until just submerged, and allow them to sit for 15-30 minutes. This takes away some of the bitterness and quick-pickles them. Drain before using.
- To make the dressing: In a small bowl, microwave the cranberries for about 30 seconds, until they begin to soften and release their juices. Transfer to a small blender and add the olive oil, stevia, vinegar, and salt. Puree until smooth. Taste and, if desired, add additional stevia. The dressing will be thick so if you would like to thin it out, add water, a teaspoon at a time, blending in between additions, until it reaches your preferred consistency.
- To assemble the salad: Layer the greens under the toppings (cooled sweet potato, seeds, onion, and turkey) and drizzle with desired amount of dressing.
Gluten Free Quinoa Stuffing
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup pecans
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 tablespoon coconut oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 3 stalks celery, diced
- ¼ cup chopped fresh Italian parsley
- Rinse quinoa and place in a large saucepan. Add vegetable broth and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Remove lid and fluff with a fork.
- Preheat oven to 250 degrees. Spread pecans on the baking sheet and place in the oven until lightly toasted, about 5 minutes. (I recommend watching the pecans because they can easily start to burn). Remove them from the oven. Add the pecans to a food processor. Coarsely chop while adding the sage and thyme. Set aside.
- Heat coconut oil in a large pan. Add onions, garlic, and celery and cook until onions are translucent, about 5 minutes. Add the cooked quinoa and the pecan/herb mixture to the pan and stir until all the ingredients are well combined. Toss with parsley and serve.