How to Make a Crowd-Pleasing Thanksgiving – Tips for Suiting All Preferences & Diets at Thanksgiving

If you’re anything like me, you’ve been planning your Thanksgiving menu for MONTHS!! And that’s no exaggeration. I first started thinking about Thanksgiving back in July. You see, as a food writer and blogger, I’m always brainstorming epic dishes to serve at the multiple Thanksgiving meals I host. There’s friendsgiving with my foodie friends, friendsgiving with my friends from college, and then the actual Thanksgiving with my family.

Each meal has to be perfect and in today’s world where we need to be super aware of food allergies, it’s all about making sure that everyone has something they love. In my opinion, that means there has to be a variety of side dishes!! I mean the turkey is obviously the star, and most turkey recipes are gluten free… so let’s talk about the supporting actors. 🙂

Mashed Potatoes!! If someone has a dairy intolerance, try a Mashed Sweet Potato recipe using olive oil instead of butter. You could also do a traditional mashed potato recipe, like these Holiday Mashed Potatoes on Butterball.com. If you have both, then you’re covering all your bases!

WGC 11.6 (1)

Veggies. We’ve got to have some vegetables on the table. I love to serve some Roasted Brussels Sprouts because they are gluten and dairy free. Here’s my quick and easy recipe.

WGC 11.6 (2)

Crispy Lemon Roasted Brussels Sprouts

Ingredients

2 lb Brussels Sprouts

4 tbsp olive oil

1 tsp kosher salt

3/4 tsp freshly ground black pepper

1-2 lemons

More salt and pepper as needed

 

Instructions

1. Preheat oven to 450 degrees F.

2. Cut off the bottom ends of the Brussels Sprouts and discard. Cut the remaining part in half and place into a large bowl. Drizzle with olive oil, salt and pepper and give it a good mix. Spread this mixture onto a baking sheet.

3. Place the baking sheet into the oven and roast for 40 minutes. Remove the baking sheet every 15 minutes while roasting and give the Brussels Sprouts a good toss to make sure they are evenly roasting and browning. 10 minutes before they are done, squeeze an entire lemon on top of the vegetables and then cut the lemon up and throw it onto the baking sheet and place back into the oven to finish roasted.

4. Once the edges are crisp and brown, remove the baking sheet from the oven. Taste and adjust seasonings if needed. Serve immediately.

 

Another great gluten free option is this Green Bean Salad, it really brightens up the table and it’s simple to make.

WBC 11.6 (3)

Roasted Green Beans with Goat Cheese

Ingredients

1 lb green beans, ends trimmed

2 tbsp olive oil

Salt and pepper to taste

2 cloves garlic, thinly sliced

3 tbsp goat cheese

Lemon zest

1 tbsp lemon juice

 

Instructions

1. Preheat the oven to 425 degrees F.

2. Scatter the trimmed green beans on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and scatter the garlic over the green beans.

3. Place the baking sheet into the oven and roast for 12-15 minutes until the green beans are slightly toasty and tender. Remove the baking sheet from the oven and top with the goat cheese, lemon zest and lemon juice. Adjust salt and pepper as needed and serve immediately

For more epic Thanksgiving tips, recipes and ideas, be sure to Butterball It! This turkey search engine at Butterball.com, powered by the wisdom of the Turkey Talk-Line experts can help you answer any of your turkey questions. Also, don’t forget to check out the Butterball Pinterest Board where you’ll find a little something for everyone! Whatever you need, Butterball has got you 100% covered when it comes to anything about Thanksgiving!!

 

Advertisements

Post a Comment

%d bloggers like this: