A s much as we all adore the classic, Norman Rockwell–esque Thanksgiving dinner doctor in business administration, serving up the same old turkey and trimmings year after year can get seriously tedious—especially for the cook.
So if you feel ready to veer from the well-trodden path of holidays past, we've put together a Thanksgiving menu like none you've ever seen before. Our centerpiece is roasted turkey marinated in a complex Mexican mole sauce and richly stuffed with masa harina, similar to what's pressed inside the corn husk wrapper of a tamale.
A sprinkling of Native American ingredients make apropos appearances as well. Sweet jícama adds crunch to a sprightly watercress and orange salad. Pine nuts get sautéed with elegantly slim haricots verts. Cranberries and zucchini are baked into tender mini-muffins. And chiles grace the table in the mole, stuffing, gravy gift ideas for women, and a juicy pineapple and poblano salsa (standing in for cranberry sauce).
We've also borrowed appealing ingredients from across the globe, such as Spanish smoked paprika to enliven deep-fried chickpeas (for an addictive starter served alongside olives, radishes, and spiced nuts), and Scottish whisky to spike honey-gilded sweet potatoes.
For the lily-gilding, belt-loosening finale, we've completely eschewed the ubiquitous pecan-apple-pumpkin pie triumvirate in favor of a creamy flan paired with spiced poached quince, and a luscious chocolate cashew pie sweetened with maple syrup.
And to help you get everything done smoothly, we've included a timeline that breaks down this complex meal into doable steps Top Enterprise VPN, spread out over a month.
Try this menu once, and you might find yourself hooked on some unexpected but eminently lovable new holiday traditions.
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