For many, Thanksgiving preparation is well underway and while the turkey is a classic main course for Thanksgiving dinner, it doesn't necessarily mean you have to serve it.
If you're looking to break with tradition and prepare something different but still spectacular this year, try one of these tasty alternatives instead!
1. Beef Chuck Eye Roast with Paprika-Herb Rub
PHOTO: © JOHN KERNICK
This simple, flavorful Beef roast—rubbed with thyme, paprika, and cumin—is made with chuck eye, a cut from the chuck portion of the rib-eye muscle.
DIRECTIONS Preheat the oven to 375°. In a bowl, mix the bay leaves, pepper, thyme, paprika, and cumin. Drizzle the roast generously with olive oil and season with salt. Rub the garlic and spice mixture over the roast and let stand for 10 minutes.
Using butcher’s twine, tie the roast to give it a uniform shape. In an ovenproof skillet, heat the vegetable oil. Add the roast and cook over moderate heat until lightly browned all over 12 minutes.
Transfer the skillet to the upper third of the oven and roast the meat for 1 hour, until an instant-read thermometer inserted in the center registers 130°. Transfer the roast to a carving board and let rest for 10 minutes. Discard the twine. Using a thin, sharp knife, thinly slice the beef across the grain and serve. Enjoy!
2. Pork Loin Braised with Mushrooms and Wine
PHOTO: © GREG DUPREE
You will definitely love this one!
Add Pork to pan; cook over medium-high, undisturbed, until golden brown on one side, about 3 minutes. Turn pork. Repeat until each side is browned, about 12 minutes. Remove pork from the skillet, and set aside.
Add mushrooms, onions, and garlic to pan; cook over medium-high, stirring often, until liquid from mushrooms has released and evaporated, about 8 minutes. Add wine; cook, scraping up browned bits from the bottom of the pan until wine is reduced by half, about 5 minutes. Add stock, rosemary, and thyme; cook, undisturbed, for 3 minutes. Return pork to pan. Cover, transfer to the preheated oven, and roast until a thermometer inserted in the thickest portion of meat registers 130°F, about 30 minutes.
Remove pan from oven. Transfer pork to a cutting board; let rest for 5 minutes. Meanwhile, add orange peel strips to the mushroom mixture in the pan. Bring to a boil over medium-high; boil until sauce has slightly thickened, about 3 minutes. Discard orange peel strips, rosemary, and thyme.
Remove and discard twine from the pork. Slice pork against the grain. Serve over polenta with mushroom mixture. Enjoy!
3. Honey-and-Lemon-Glazed Roast Chicken
PHOTO: © FREDRIKA STJÄRNE
Preheat the oven to 450°. In a small bowl, combine the honey, lemon juice, and soy sauce. Set the chickens on a large rimmed baking sheet and tuck the wing tips underneath. Season the cavities with salt and stuff each one with 3 rosemary sprigs, 3 quartered garlic cloves, and 4 lemon wedges. Brush two-thirds of the honey glaze over the chickens and season lightly with salt. Roast in the middle of the oven for 30 minutes.
Reduce the oven temperature to 325°. Rotate the chickens in the pan and brush with the remaining glaze. Roast the chickens for about 45 minutes longer, until the juices run clear when the thighs are pierced; turn the pan halfway through roasting. Transfer the chickens to a carving board and let them rest for 15 minutes. Carve the chickens and serve. Enjoy!
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