Recipe Inspiration For Your Thanksgiving Table

Amanda Callahan of Callywood Farms shares a beautiful lineup of tasty recipes to inspire you as you plan your menu.

For a local appetizer spread, I’d start with a few different cheeses, toasted bread, pickles, and instead of picking up that charcuterie pack at Aldi, I’d instead opt for something a little different and make a Chicken Liver Pâté.It’s delicious with pickles and bread. Or for a veggie option, how about bread schmeared with soft cheese, topped with thinly sliced radishes and finished with coarse sea salt and chives?

For themaincourse, try buttermilk brined roast chicken or turkey with herbs. Here’s a helper prepping primer for Master Buttermilk Brine. Pork fans should check out this fantastic option for Fresh Ham with Rosemary, Garlic, and Lemon.  Or, break the mold entirely with a rabbit pot pie or a delicious shepherd’s pie with beef or lamb. You could also make a Fall Root Vegetable Pot Pie with Sweet Potato Biscuits — a personal favorite! Delish! 

Of course, the real delight comes in the form of side dishes. Though a bit unconventional, these are wonderful ways to incorporate as many local ingredients as possible. Following those are traditional ingredients that can be sourced locally, too. 

You can’t go wrong with salads such as Favorite Kale Salad + Large Batch Shallot Vinaigrette or Butternut Salad with Cider Vinaigrette. In addition to salad greens, I’m thinking about spinach, cabbage, and Brussels sprouts! These are sensational ways to showcase the seasonal greens: Lemon Ginger SpinachRoasted Cabbage with Mustard VinaigretteRoasted Cabbage Salad with Brown Butter CroutonsThe BEST brussel sprouts. Non-green sides are welcome at the table, too. My go-to suggestions are Creamy Cauliflower Gratin and Leek Bread Pudding (the latter comes highly recommended from a friend and it will likely be on my table this year!). 

But, if you want to stick with traditional styles, these are great ways to bring local ingredients to your plate:

  • Grab some sausage and cornmeal to make a cornbread and sausage dressing. 
  • Pick up carrots for a carrot soup starter.
  • Instead of an apple sage dressing, swap the apples for persimmons!
  • Try goat cheese in your mashed potatoes.
  • Herb compound butter can be your chicken flavoring under the skin, but would go beautifully on cornbread or biscuits too!

Lastly, there are so many options for dessert! 

I insist on Brown Sugar Butternut Squash Pie, but a very close second is to skip the sweet potato soufflé as a side and make it into a pie — topped with marshmallows of course! I’m also tempted to make a persimmon pie with the last of the season’s beauties. And, you can’t forget the PECANS! I’m not a fan of pecan pie — gasp! — but I can do cookies and these Pecan Pie Cookies sound divine, especially if served with coffee around a fire for a late night treat.

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