There’s More Than One Way To Thanksgiving

I love my family's non-traditional Thanksgiving tradition: a deep-fried turkey. Everyone bundles up and gathers outside, drinks in hand, to see the ceremonial lowering of the bird into a vat of bubbling hot oil. It's like the New Year's Eve ball drop, except it happens at 4 p.m. and is served with mashed potatoes and gravy.

Some dishes make their way to the table year after year for a reason—they're delicious. But sometimes it's worth stopping and thinking: Why am I doing this? If you only make that green bean casserole because someone always has, consider this your permission to try something else.

This year, we're celebrating the many ways to make the feast your own. Each section of our Thanksgiving guide opens with a contributor's story about a recipe that's earned a place on their holiday table, from treasured family dishes to new favorites. You'll also find plenty of classics (and classics with a twist) for the traditionalists among us, plus some smart shortcuts. (The best tradition of all—taking a break.)

Whether you stick with years of tradition or make room for something new, we're here to help you put together a holiday that feels right. Thanksgiving is about gathering with the ones you love, with food as the focal point. There's more than one way to get there.

— Brenna Donovan , Senior Editor

Bites Before the Big Meal

"A few years back, my dad suggested we make focaccia topped with caramelized onions, cranberries, and brie. He'd gotten the idea from a footnote in a King Arthur Flour recipe and couldn't get it out of his head.

We made it—a recipe meant to be an appetizer for a crowd—and devoured so much of it that neither of us was very hungry for the main course. There was something about the pops of tart cranberry with chewy, buttery cubes of brie and the rich caramelized onions piled on fluffy focaccia that made us keep going back for 'just one more slice.'

This recipe has now become a holiday staple in our family, often requested and happily made." — Emma Christensen

You want to save room for the feast, but you'll still need something to snack on while the turkey's in the oven. Take inspiration from family favorites, or try something new like these fun Triscuit Thingies . Either way, prep the appetizers ahead of time so you can focus on what matters most: the people.

The Main Event

"When you think of Thanksgiving, you think of turkey . That perfectly browned bird, set atop a platter in the center of the table. It's all very Norman Rockwell-esque. But, if I may, why not consider something a bit outside the box this year? You could make a roast turkey breast for a smaller gathering, or buck tradition altogether and go with Marisel Salazar's pulpeta , the fried Cuban meatloaf that's on her family's Thanksgiving table.

Sticking with a whole bird? There's room for a new tradition there, too. Simply Recipes founder Elise Bauer shares a technique she learned from her mom: roasting the turkey breast-side down for juicy, tender meat, no brining or basting required. With instructions for turning the drippings into gravy, you've got the centerpiece and its most important accompaniment covered." — Brenna Donovan

Pass the Sides

"My parents immigrated to the U.S. from Greece between the 1970s and '80s and settled in Queens, New York, to be close to family and friends. Like many Greek families, they slowly assimilated, adopting American traditions while holding onto their cultural roots.

One tradition they embraced was Thanksgiving—but with a Greek twist. Growing up, my brother and I yearned for more 'American food on the Thanksgiving table. Aside from the turkey, the stuffing was the only other side we deemed 'normal,' and much to our disappointment, it was still far from traditional. I remember my brother begging my mom to buy Stove Top Stuffing for Thanksgiving, which in his young mind was the epitome of normal American fare.

It's interesting how much time changes things. Now, I can't imagine Thanksgiving without my mom's Greek-inspired stuffing. The smell instantly transports me back to my childhood kitchen, where I helped my mom prepare it." — Theodora Kaloudis

Let's be honest: Thanksgiving sides are the star of the show (no offense, turkey). Keep it classic with mashed potatoes or roasted sweet potatoes , or make room for cheesy, crunchy-topped funeral potatoes. Serve classic cornbread or opt for a Jiffy corn casserole this year. Below, find recipes for new takes on all your old favorites.

Save Room for Dessert

"Without question, Thanksgiving at my parents' house in New England is my favorite time of the year. Since 2006, our family of four has spent the day cooking and enjoying a meal together. All of my first cousins, aunts, and uncles reside in India—where my parents emigrated from—so my Thanksgiving is small but no less lively.

We stuck to the classics for the first few Thanksgivings, but at some point, the menu transformed from a traditional set of dishes to one of lofty experimentation. I liked the challenge of trying out a different menu and the knowledge that accumulated from learning new techniques.

This year's menu pays homage to my wanderlust for Basque Country, a region encompassing parts of Spain and France. For dessert, I'm taking inspiration from La Viña, a restaurant in San Sebastián, Spain, that serves a famous cheesecake (tarta de queso) known as burnt Basque cheesecake. I adapted the original recipe for Thanksgiving by incorporating pumpkin purée. I also mix in ground cinnamon and ginger, so the resulting filling mirrors the flavors of pumpkin pie." — Karishma Pradhan

Pumpkin pie and apple crisp never go out of style, but there's room for a new favorite at the dessert table. This year, bring something unexpected—and watch it disappear. You might even start a new Thanksgiving tradition. Just don't forget the whipped cream !

Credits

Feature Photography:Nico Schinco

Feature Food Styling:Kaitlin Wayne

Additional Photography:Joy Kim, Alex Huang, Mihaela Kozaric Sebrek, Greg DuPree, Julia Gartland, Morgan Hunt Ward, Jessica Furniss

Special Thanks:Victoria Seaver, Lara Eucalano, Munni Pramanik, Haley Scarpino, Afton Cyrus, Theo Kaloudis, Laurel Randolph, Megan Scott, Myo Quinn, Sarah Crowder, Wanda Abraham

Read the original article on Simply Recipes