This Thanksgiving, many Americans will sit down to a traditional Thanksgiving meal with a big oven-roasted turkey, dressing, mashed potatoes with gravy, cranberry sauce, and perhaps a pie or two.
But what if there are just a few of you? What if you have vegetarian guests? What if you have lots of Thanksgiving leftovers the next day and you want to create something comforting with all of it?
Thanksgiving Food Trends
Food is most definitely in right now. This year alone, a new food-centric cable network has sprouted and a popular but shuttered food magazine found new life as an iPad application, among other developments.
So use these recipes to give your Thanksgiving menu an update; we predict you’ll get plenty of gratitude.
Here are three recipes to consider: a grilled turkey breast with a fresh herb rub, a quick turkey pot pie, and a special vegetarian Thanksgiving entrée -- pumpkin cannelloni.
Grilled Herbed Turkey Breast
You'll need a large indoor grill for this recipe.
2.5 to 2.75-pound turkey breast (if bone is included)
1/4 cup fresh parsley leaves
3 tablespoons chopped fresh sage leaves
1.5 tablespoons fresh chopped rosemary leaves
5 teaspoons minced garlic
2 tablespoons extra virgin olive oil
Remove skin from turkey breast and discard. Cut the turkey breast away from the bone into two equal-sized fillets.
Start preheating your indoor grill on high. Meanwhile, combine herb rub ingredients -- parsley, sage, rosemary, garlic, and olive oil -- in a processor bowl by pulsing for about 10 seconds.
Use your hand or a spatula to spread the herb rub on both sides of each fillet. When grill is ready, arrange turkey fillets on grill so that the grill top rests evenly on both pieces of turkey. Cook about 14 minutes (if fillet is 2 inches thick). Test the thickest part of the turkey fillet to make sure turkey is cooked throughout. You should be collecting some drippings in the tray of your grill (you can use this and scrapings from the top and bottom grill plates to make a gravy)
Remove turkey fillets to a serving platter and let them rest for about 5 minutes before serving.