Turkey, sides and dessert make up the traditional Thanksgiving meal which is one of my favorites of the year. But since many members of my family are cooking this year, we are anticipating several unique delights.

Two turkeys are being prepared, both free range and organic. I am not a purist but these turkeys really taste better. Fried Turkey is being prepared for the first time along with a more traditional oven cooked turkey brined in salt and sugar, oranges, lemons, thyme and rosemary and basted in red spicy, jalapeno jelly, butter and chicken broth.

My favorite gravy includes, roasted root vegetables like parsnips, onions, white turnips, carrots and poblano chiles, with turkey broth dripings, deglazed with prosecco Italian wine

Sides include an old family favorite called Tomato Pudding with sugar, white bread and butter. It’s kind of over the top but most of us love it even though it’s very sweet and probably not that good for you. But it’s only once a year. Mashed potatoes are also appreciated when made with yukon golds, buttermilk, unsalted butter, kosher salt, white and black pepper.

There is still discussion around stuffing, and whether it’s too many carbs with mashed potatoes but i will probably stuff the turkey and be done with it using homemade Tuscan bread, Or if I am pressured too much we’ll eat it in a separate meal. Compromise is always the best policy around Thanksgiving.

These 3 recipes are not intended to replace your traditional Thanksgiving meal . Rather they provide three delicious options to consider.

3 Recipes:
1) Thanksgiving Food Bowls, Crunchy Flounder, Fava & Grains
2) Roasted Pumpkin 51242140
3) Cranberry Salsa

Recipe #1 Thanksgiving Food Bowl Spiralized-veggie-bowl
Serves 6-8

1 lb flounder, sauteed with olive oil until brown on both sides, cut into 3 inch fillets
1/4 cup toasted Sesame Seeds
1 cup dried fava beans, soak overnight or simmer for 1 hour
1/2 cup dried millet
1/4 cup bulgur wheat
1/4 cup Quinoa
1/4 medium fennel bulb, large dice, sauteed
2 inches of peeled ginger cut into 1/4 inch julienne strips, diced
3 garlic cloves, thinly sliced and sauteed
1/2 cup diced cilantro
Juice of 1lemon
1/4 cup extra virgin olive oil
6 cups hot Chicken broth or turkey broth ***
salt and white and black pepper, to taste

Directions

Step 1 Cut the flounder into 3 inch slices and saute in a large skillet with salt and pepper and 2 tablespoons olive olive until brown on both sides. Remove and cool on paper towels and set aside.

Step 2 Soak the fava beans in a medium size pot overnight or cook at a simmer for 1 hour, remove them from the pot and peel the shells off the beans leaving the raw green beans. Cook the beans in 3 cups of water with a teaspoon of salt for 20 minutes until soft to the bite and set aside in a small bowl.

Step 3 rinse the same pot and fill with 3 cups of water. Cook the Millet in the water for 20-25 minutes until done with a teaspoon of salt. Set aside for 5 minutes in a medium size bowl, fluff and set aside.

Step 4 cook the Quinoa cook the Quinoa at a low simmer with a teaspoon of salt and 2 cups of boiling chicken broth for 15-20 minutes. Let cool for 5 minutes in a separate bowl, fluff and set aside.

Step 5 Rinse the pot again, and boil 1 1/2 cups of chicken broth and add 1/4 cup bulgur wheat and cover. Let sit for 15 minutes and taste. Broth should be absorbed.

Step 6 Saute the garlic, ginger and the fennel with extra virgin olive oil and set aside.

Step 7 Heat to a simmer 6 cups of chicken broth in a medium size pot for 10 minutes. Or, follow the recipe here and use homemade turkey broth instead.
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Turkey Broth Optional Recipe***
Ingredients
1 turkey thigh and 2 legs- cut across each to expose more meat
2 medium onions, chopped
2 carrots, peeled and chopped
2 stalks of celery, chopped
1 bunch cilantro, rinsed well and chopped
3 cloves of garlic, peeled
2 bay leaves
2 sprigs of fresh thyme
1 tablespoon black peppercorns
sea salt
1 gallon of water to cover

Turkey Broth Directions

In a large pot add 10 cups of water, and all turkey.
Add all the vegetables, bay leaves, thyme, cilantro, and peppercorns.
Season with salt. Cover with water. Place the pot over medium heat and bring to a boil.
Reduce the heat to simmer and cook for 1 hour.
Strain all bones, skin, and skim off any scum that rises to the surface.
Remove from the heat and place in fridge for 2 hours.
With a large spoon, skim away all fat.
Add the shredded chicken to the broth and return to Step 8.
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Step 8 Combine three cups of hot broth and the juice of 1/2 lemon in each of two large bowls— with the broth halfway up the side. Add to each serving bowl, the diced cilantro, cooked beans, millet, quinoa, bulgur wheat, sauteed garlic, fennel and ginger and mix.

Step 9 Place half the sauteed flounder in the broth leaning against the side of each bowl. Top each serving bowl with toasted Sesame Seeds

Step10 Taste and season as needed with salt and pepper.

Step 11 Fill each of the two bowls with half of the ingredients. Pass the bowls so each diner can serve themselves in their own smaller bowls.
Mangia and Enjoy!

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Recipe #2 Roasted Slices of Pumpkin with butter, Cardamon, & Cinnamon
Yields 6-8

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Ingredients
1 medium size pumpkin, washed, seeds removed, cut in half
Using half the pumpkin, cut into 2 x 4 inch slices to serve 6-8.
Place all the slices on a sheet tray, skinside up, in the oven at 425 F.
Roast for 30 – 40 minutes, blackening the edges of the slices.
Remove one of the thicker slices and using a sharp knife, insert with a sharp knife making sure it can easily be punctured.
Place a thin pattie of butter on top of each slice along with 1 teaspoon of lightbrown sugar and 1/2 teaspoon of nutmeg with 1/2 teaspoon of cinnamon.
Replace the pumpkin slices in the oven for another 5 minutes until butter is melted; remove and using tongs, place half the slices on a nice serving platter. Cover to keep warm.

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Recipe #3 Cranberry Salsa with Jalapeno and Ginger
yields 8

Ingredients
1 cup water
1/2 cup sugar with 2-3 more tablespoons sugar to taste
1 12-ounce package Fresh or Frozen Cranberries
1 whole large jalapena, seeded and diced
1/2 cup fresh cilantro, diced
1/2 cup red onion, diced
juice of 1 whole lime
2 tablespoons rice wine vinegar
1 inch ginger, julienne and diced

Directions
Combine water and sugar in a medium saucepan. Bring to a boil over medium heat.
Add cranberries; return to a boil. Gently boil cranberries for 10 minutes without stirring. Pour into a medium glass mixing bowl.
Gently stir in remaining ingredients.
Cover salsa with plastic wrap. Cool at room temperature and refrigerate. Best if served at room temperature.