|Garnished with a little pesto and balsamic reduction|
I love a big Thanksgiving spread and all of the associated leftovers, but sometimes, the traditional menu is craziness.
Maybe there just aren’t enough people in your household to justify a turkey, too many side dishes that are too far from your usual eating plan, or you might be trying to make a special meal for vegetarians.
The menu I’m suggesting is based on a meal we had in Warsaw; it was October and the chef was featuring pumpkin dishes on the menu.
Pumpkin mashed potatoes (3 parts pumpkin puree to 1 part cooked potato) prepare as you normally do mashed potatoes, season with salt and pepper, a little butter and milk or cream. For an alternative, you could use 3 parts sweet potato to 1 white potato. The potatoes pictured here are a one to one ratio, you should have a more orange color.
Poached apple with sweet and sour beets – the sweet and sour flavor is very mild (you can add a little more vinegar and sugar if you want it to be more pronounced) The flavors in this dish go together so well, it adds a lot of color to the plate, and I just love it!
Protein – in this case, I have roast chicken and mushroom gravy. The chef served the same gravy with sliced of pork tenderloin. For vegetarians, consider one of these quinoa options.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.