Chimichurri Marinated Turkey
Chimichurri Marinated Turkey is a flavorful twist on the traditional Thanksgiving turkey. It’s marinated in a vibrant chimichurri sauce, which not only adds a burst of flavor but also keeps the meat juicy and tender. This Argentine-inspired dish is perfect for those looking to elevate their holiday feast with a zesty and aromatic touch.
| Ingredients | Quantity |
|---|---|
| Whole turkey (12-14 lbs) | 1 |
| Fresh parsley | 1 cup, chopped |
| Fresh cilantro | ½ cup, chopped |
| Garlic | 4 cloves, minced |
| Red pepper flakes | 1 teaspoon |
| Oregano | 1 tablespoon |
| Olive oil | ½ cup |
| Red wine vinegar | ¼ cup |
| Salt | 1 tablespoon |
| Black pepper | 1 teaspoon |
- In a bowl, combine parsley, cilantro, garlic, red pepper flakes, oregano, olive oil, red wine vinegar, salt, and black pepper to form the chimichurri marinade.
- Prepare the turkey by rinsing it under cold water and patting it dry with paper towels.
- Place the turkey in a large resealable plastic bag or a large dish and pour the chimichurri marinade over it, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 8 hours, preferably overnight.
- Preheat the oven to 325°F (163°C). Remove the turkey from the marinade and place it in a roasting pan. Reserve the marinade.
- Roast the turkey according to its weight (about 13-15 minutes per pound), basting it with the reserved marinade every 30 minutes until cooked and the internal temperature reaches 165°F (74°C).
- Once cooked, let it rest for 20-30 minutes before carving and serving to enjoy the flavorful chimichurri turkey.
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Grilled Chimichurri Flank Steak
Grilled Chimichurri Flank Steak is a delicious and simple dish that brings a bold Argentine flair to your Thanksgiving table. Featuring juicy flank steak marinated in a vibrant chimichurri sauce, this dish is perfect for those looking to diversify their holiday menu with a hearty, grilled option. The chimichurri not only enhances the flavor of the beef but also provides a delightful freshness that balances the richness of traditional Thanksgiving sides.
| Ingredients | Quantity |
|---|---|
| Flank steak | 2 lbs |
| Fresh parsley | 1 cup, chopped |
| Fresh cilantro | ½ cup, chopped |
| Garlic | 3 cloves, minced |
| Red pepper flakes | 1 teaspoon |
| Oregano | 1 tablespoon |
| Olive oil | ½ cup |
| Red wine vinegar | ¼ cup |
| Salt | 1 tablespoon |
| Black pepper | 1 teaspoon |
- In a bowl, combine parsley, cilantro, garlic, red pepper flakes, oregano, olive oil, red wine vinegar, salt, and black pepper to make the chimichurri marinade.
- Place the flank steak in a large resealable plastic bag or shallow dish and pour half of the chimichurri marinade over the meat. Seal the bag or cover the dish and marinate for at least 30 minutes, preferably 2-4 hours.
- Preheat the grill to medium-high heat. Remove the flank steak from the marinade and discard the used marinade.
- Grill the steak for about 5-7 minutes per side for medium-rare, or until it reaches your desired level of doneness.
- Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain. Serve with the remaining chimichurri on the side for added flavor.
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Roasted Garlic Chimichurri Mashed Potatoes
Roasted Garlic Chimichurri Mashed Potatoes are a unique and flavorful twist on the classic Thanksgiving side dish. This recipe combines velvety mashed potatoes with the rich essence of roasted garlic and the vibrant chimichurri sauce, adding a delightful zing that complements other holiday dishes beautifully. Perfect for those looking to elevate their mashed potatoes and surprise their guests with a refreshing taste.
| Ingredients | Quantity |
|---|---|
| Potatoes | 2 lbs |
| Roasted garlic | 1 bulb |
| Butter | 4 tablespoons |
| Heavy cream | ½ cup |
| Fresh parsley | ¼ cup, chopped |
| Fresh cilantro | 2 tablespoons, chopped |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
- Begin by roasting the garlic: preheat your oven to 400°F (200°C), wrap a bulb of garlic in foil, and roast for about 30-35 minutes until soft.
- While the garlic is roasting, peel and chop the potatoes, and cook them in a large pot of salted boiling water until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Squeeze the roasted garlic cloves into the potatoes, then add butter, heavy cream, and mix until smooth.
- Stir in the chopped parsley, cilantro, olive oil, salt, and black pepper until well combined.
- Serve the roasted garlic chimichurri mashed potatoes warm, drizzled with a little extra chimichurri sauce on top for a burst of flavor.
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Chimichurri Drizzled Brussels Sprouts
Chimichurri Drizzled Brussels Sprouts make for a vibrant and flavorful side dish that is sure to impress your Thanksgiving guests. The combination of roasted Brussels sprouts with a zesty chimichurri sauce elevates this classic vegetable, adding a fresh and tangy contrast that pairs wonderfully with traditional holiday fare. This dish is not only delicious but also a feast for the eyes, bringing a burst of color to your Thanksgiving table.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1.5 lbs |
| Olive oil | 3 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Chimichurri sauce | ½ cup |
| Lemon wedge (for serving) | 1 |
- Preheat your oven to 425°F (220°C).
- Trim and halve the Brussels sprouts, then toss them in a mixing bowl with olive oil, salt, and black pepper until evenly coated.
- Spread the Brussels sprouts in a single layer on a baking sheet. Roast for about 25-30 minutes, or until they are golden and crispy on the outside, shaking the pan halfway through.
- Once roasted, transfer the Brussels sprouts to a serving dish and drizzle generously with chimichurri sauce.
- Serve warm, garnished with lemon wedges for an extra touch of freshness.
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Herbed Chimichurri Stuffing
Herbed Chimichurri Stuffing is a flavorful twist on the traditional bread stuffing that brings a fresh and zesty element to your Thanksgiving feast. By incorporating the vibrant flavors of chimichurri, this stuffing not only enhances your turkey but also adds a delightful herby richness to the table. Perfectly paired with meats or served as a stand-alone dish, it will surely become a new holiday favorite.
| Ingredients | Quantity |
|---|---|
| Bread (cubed, day-old) | 10 cups |
| Chicken or vegetable broth | 4 cups |
| Olive oil | 1/4 cup |
| Onion (diced) | 1 large |
| Celery (diced) | 2 stalks |
| Garlic (minced) | 3 cloves |
| Chimichurri sauce | 1 cup |
| Fresh parsley (chopped) | 1/2 cup |
| Fresh thyme (chopped) | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add the onion and celery, and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
- In a large mixing bowl, combine the cubed bread, sautéed vegetables, chimichurri sauce, fresh herbs, and pour in the broth. Mix until the bread is well-moistened and evenly coated.
- Season the stuffing with salt and pepper to taste, then transfer to a greased baking dish.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes or until the top is golden and crispy. Serve warm.
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Chimichurri Sweet Potato Casserole
Chimichurri Sweet Potato Casserole offers a delicious, unique spin on the classic sweet potato dish that’s typically seen on Thanksgiving tables. The vibrant flavors of chimichurri enhance the natural sweetness of the potatoes, creating a delightful mix that pairs well with both savory and sweet flavors. Topped with a crunchy pecan and breadcrumb crumble, this casserole is sure to impress your guests.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (peeled & cubed) | 4 cups |
| Olive oil | 2 tablespoons |
| Chimichurri sauce | 1/2 cup |
| Brown sugar | 1/4 cup |
| Maple syrup | 2 tablespoons |
| Egg (beaten) | 1 |
| Salt | to taste |
| Black pepper | to taste |
| Pecan nuts (chopped) | 1 cup |
| Breadcrumbs | 1/2 cup |
| Butter (melted) | 2 tablespoons |
- Preheat your oven to 350°F (175°C).
- In a pot, boil sweet potatoes until fork-tender. Drain and mash them in a large bowl.
- Stir in olive oil, chimichurri sauce, brown sugar, maple syrup, beaten egg, salt, and pepper until well combined.
- Transfer the mixture to a greased baking dish.
- In a separate bowl, mix chopped pecans, breadcrumbs, and melted butter. Sprinkle over the sweet potato mixture.
- Bake for 30-35 minutes until the topping is golden and crispy. Serve warm.
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Chimichurri Roasted Vegetables
Chimichurri Roasted Vegetables are a vibrant and flavorful side dish that brings a burst of freshness to your Thanksgiving table. The combination of seasonal vegetables tossed in chimichurri sauce results in a colorful medley that complements a variety of main courses. Roasting enhances the natural sweetness of the veggies, making it a perfect addition to your holiday spread.
| Ingredients | Quantity |
|---|---|
| Carrots (peeled & chopped) | 2 cups |
| Brussels sprouts (trimmed & halved) | 2 cups |
| Red bell pepper (sliced) | 1 |
| Zucchini (sliced) | 1 |
| Olive oil | 3 tablespoons |
| Chimichurri sauce | 1/2 cup |
| Garlic (minced) | 2 cloves |
| Salt | to taste |
| Black pepper | to taste |
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine chopped carrots, Brussels sprouts, red bell pepper, and zucchini.
- Drizzle the vegetables with olive oil, add chimneychurri sauce, minced garlic, salt, and pepper. Toss until evenly coated.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 25-30 minutes, shaking the pan halfway through, until the vegetables are tender and slightly caramelized.
- Serve warm as a side dish for your Thanksgiving feast.
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Chimichurri Deviled Eggs
Chimichurri Deviled Eggs are a fun and flavorful twist on the classic appetizer, perfect for Thanksgiving gatherings. The addition of chimichurri sauce gives these deviled eggs an herby, zesty kick that is sure to impress your guests and add a unique touch to your holiday spread.
| Ingredients | Quantity |
|---|---|
| Hard-boiled eggs | 6 |
| Mayonnaise | 3 tablespoons |
| Chimichurri sauce | 2 tablespoons |
| Dijon mustard | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Paprika | for garnish |
| Fresh parsley (chopped) | for garnish |
- Cut the hard-boiled eggs in half lengthwise and scoop out the yolks into a mixing bowl.
- Add mayonnaise, chimichurri sauce, Dijon mustard, salt, and black pepper to the yolks, and mash together until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle with paprika and chopped parsley for garnish.
- Chill in the refrigerator until ready to serve, and enjoy these delicious chimichurri deviled eggs at your Thanksgiving table!
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Chimichurri Slaw
Chimichurri Slaw is a vibrant and fresh side dish that adds a burst of flavor to your Thanksgiving table. This crunchy slaw combines shredded vegetables with a zesty chimichurri sauce, making it a perfect complement to heavier holiday dishes. It’s not only easy to prepare but also a light and refreshing option amongst the traditional fare.
| Ingredients | Quantity |
|---|---|
| Green cabbage (shredded) | 4 cups |
| Carrots (shredded) | 1 cup |
| Red bell pepper (sliced) | 1 cup |
| Red onion (thinly sliced) | 1/2 cup |
| Cilantro (chopped) | 1/4 cup |
| Chimichurri sauce | 1/2 cup |
| Salt | to taste |
| Black pepper | to taste |
- In a large mixing bowl, combine the shredded cabbage, carrots, red bell pepper, red onion, and chopped cilantro.
- Pour the chimichurri sauce over the vegetables and mix well until everything is evenly coated.
- Season with salt and black pepper to taste, adjusting as desired.
- Let the slaw sit for at least 15 minutes to allow the flavors to meld together before serving. Enjoy this refreshing chimichurri slaw at your Thanksgiving feast!
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Chimichurri Corn on the Cob
Chimichurri Corn on the Cob is a delightful and flavorful twist on a classic side dish that’s perfect for Thanksgiving. Grilled or boiled corn on the cob is slathered in a herby chimichurri sauce, adding a fresh and zesty kick to the sweet, juicy corn. This dish is not only easy to prepare but also brings a colorful and vibrant element to your holiday meal.
| Ingredients | Quantity |
|---|---|
| Fresh corn on the cob | 6 ears |
| Chimichurri sauce | 1 cup |
| Lime wedges | For serving |
| Salt | To taste |
| Black pepper | To taste |
- Start by grilling or boiling the corn on the cob until tender, about 10-15 minutes if boiling or 15-20 minutes on a grill, turning occasionally.
- Once cooked, remove the corn from heat and let it cool slightly.
- Brush or slather chimichurri sauce generously over each ear of corn.
- Season with salt and black pepper to taste.
- Serve hot with lime wedges on the side for an extra burst of flavor. Enjoy this delicious and vibrant chimichurri corn on your Thanksgiving table!
Chimichurri Grilled Salmon
Chimichurri Grilled Salmon is a delectable dish that combines the rich flavors of salmon with the vibrant, herbaceous notes of chimichurri sauce. This dish not only complements the savory taste of grilled fish but also adds a fresh twist that’s perfect for a Thanksgiving feast. It’s simple to prepare, making it an excellent choice for both novice and experienced cooks.
| Ingredients | Quantity |
|---|---|
| Salmon fillets | 4 (6 oz each) |
| Chimichurri sauce | 1 cup |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Lemon wedges | For serving |
- Preheat your grill to medium-high heat or prepare a grill pan on the stovetop.
- Pat the salmon fillets dry and season them with olive oil, salt, and black pepper.
- Place the salmon fillets skin-side down on the grill and cook for about 6-8 minutes (or until the salmon is cooked through and easily flakes with a fork).
- During the last couple of minutes of cooking, brush a generous amount of chimichurri sauce over the salmon.
- Remove from the grill and let rest for a few minutes before serving.
- Garnish with additional chimichurri sauce and serve with lemon wedges on the side. Enjoy your Chimichurri Grilled Salmon at the Thanksgiving table!
Chimichurri Shrimp Skewers
Chimichurri Shrimp Skewers are a flavorful and vibrant dish that brings a delightful twist to traditional Thanksgiving fare. These skewers feature succulent shrimp marinated in a zesty chimichurri sauce, then grilled to perfection. Perfect for an appetizer or complementing the main course, these skewers are sure to impress your guests with their bold flavors and fresh ingredients.
| Ingredients | Quantity |
|---|---|
| Large shrimp | 1 lb (peeled and deveined) |
| Chimichurri sauce | 1/2 cup |
| Olive oil | 2 tablespoons |
| Wooden or metal skewers | 8-10 |
| Lemon wedges | For serving |
| Salt | To taste |
| Black pepper | To taste |
- In a mixing bowl, combine the shrimp, chimichurri sauce, olive oil, salt, and black pepper. Allow the mixture to marinate for about 15-30 minutes.
- Preheat your grill to medium-high heat.
- Thread the marinated shrimp onto skewers, making sure to leave a little space between each shrimp.
- Place the skewers on the grill and cook for about 2-3 minutes per side, or until the shrimp are opaque and slightly charred.
- Remove from the grill and serve with lemon wedges on the side. Enjoy your Chimichurri Shrimp Skewers as a tasty addition to your Thanksgiving celebration!
Chimichurri Quinoa Salad
Chimichurri Quinoa Salad is a vibrant and nutritious dish that combines the hearty texture of quinoa with the bright, tangy flavors of chimichurri sauce. This salad is not only a delightful side but also serves as a refreshing main course option for those desiring something lighter this Thanksgiving. Packed with fresh vegetables and protein-rich quinoa, it’s a colorful addition to your holiday spread.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup |
| Water | 2 cups |
| Bell peppers (diced) | 1 cup |
| Cherry tomatoes (halved) | 1 cup |
| Red onion (finely chopped) | 1/2 cup |
| Cucumber (diced) | 1 medium |
| Chimichurri sauce | 1/2 cup |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (chopped) | For garnish (optional) |
- Rinse the quinoa under cold water and then cook it in a saucepan with 2 cups of water. Bring it to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the water is absorbed and the quinoa is fluffy.
- Allow the quinoa to cool, then in a large bowl, combine it with the bell peppers, cherry tomatoes, red onion, and cucumber.
- Drizzle the chimichurri sauce and olive oil over the salad; season with salt and black pepper. Toss gently to combine everything evenly.
- Serve chilled or at room temperature, garnished with fresh parsley if desired. Enjoy this refreshing Chimichurri Quinoa Salad as part of your Thanksgiving feast!
Chimichurri Baked Brie
Chimichurri Baked Brie is an indulgent yet simple appetizer that features a creamy brie cheese, baked until warm and gooey, topped with a vibrant chimichurri sauce for a burst of flavor. This dish is perfect for Thanksgiving gatherings, offering a delightful balance of richness from the cheese and brightness from the chimichurri, making it an irresistible starter for your holiday feast.
| Ingredients | Quantity |
|---|---|
| Brie cheese | 1 wheel (8 oz) |
| Chimichurri sauce | 1/2 cup |
| Olive oil | 1 tablespoon |
| Garlic (minced) | 1 clove |
| Fresh parsley (chopped) | For garnish (optional) |
| Crusty bread or crackers | For serving |
- Preheat your oven to 350°F (175°C).
- Place the brie wheel on a baking sheet lined with parchment paper.
- Drizzle olive oil over the top of the brie and sprinkle with minced garlic.
- Bake for about 10-15 minutes, or until the cheese is soft and gooey.
- Remove from the oven and top with the chimichurri sauce.
- Garnish with fresh parsley if desired, and serve warm with crusty bread or crackers. Enjoy this delectable Chimichurri Baked Brie as a flavorful start to your Thanksgiving celebration!
Chimichurri Sourdough Bread Rolls
Chimichurri Sourdough Bread Rolls are a delightful twist on traditional bread rolls infused with the vibrant flavors of chimichurri sauce. These soft and crusty rolls make a perfect accompaniment to your Thanksgiving meal, providing a deliciously herby taste that can complement any dish on your holiday table.
| Ingredients | Quantity |
|---|---|
| Sourdough bread roll dough | 1 batch (about 12 rolls) |
| Chimichurri sauce | 1/2 cup |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Fresh parsley (chopped) | 1/4 cup (for mixing) |
| Sea salt | To taste |
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the sourdough roll dough with minced garlic, chimichurri sauce, and chopped parsley until well incorporated.
- Divide the chimichurri dough into equal portions and shape them into rolls, placing them on the prepared baking sheet.
- Brush the tops of the rolls with olive oil and sprinkle with sea salt.
- Bake for 20-25 minutes or until golden brown, then remove from the oven and let cool slightly.
- Serve warm as a flavorful side to your Thanksgiving feast. Enjoy the delicious taste of Chimichurri Sourdough Bread Rolls!
