Herb-Stuffed Turkey With Feta and Spinach
Herb-Stuffed Turkey With Feta and Spinach is a delightful twist on the classic Thanksgiving turkey, infusing Mediterranean flavors into the traditional dish. The succulent turkey is complemented by a savory stuffing made with fresh herbs, creamy feta cheese, and nutritious spinach, creating a unique and flavorful centerpiece for your holiday feast.
| Ingredients | Quantity |
|---|---|
| Whole turkey | 12–14 pounds |
| Fresh spinach, chopped | 4 cups |
| Feta cheese, crumbled | 1 cup |
| Fresh parsley, chopped | ½ cup |
| Fresh dill, chopped | ¼ cup |
| Fresh thyme, chopped | 2 tablespoons |
| Garlic, minced | 4 cloves |
| Olive oil | ¼ cup |
| Salt | To taste |
| Black pepper | To taste |
| Onion, chopped | 1 large |
| Bread crumbs | 2 cups |
| Chicken broth | 1 cup |
| Lemon juice | 2 tablespoons |
Cooking Instructions:
- Preheat the oven to 325°F (165°C).
- In a large skillet, heat olive oil over medium heat; sauté onions and garlic until soft. Add spinach and cook until wilted.
- In a bowl, combine the sautéed mixture with feta, parsley, dill, thyme, bread crumbs, chicken broth, salt, and pepper. Mix well.
- Stuff the turkey cavity with the herb mixture, then tie the legs together and tuck the wings under the body.
- Rub the outside of the turkey with olive oil, lemon juice, salt, and pepper.
- Place the turkey in a roasting pan and cover with foil. Roast for about 2.5 to 3 hours, removing foil for the last 30 minutes to achieve a golden brown color.
- Allow the turkey to rest for 20 minutes before carving and serving.
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Mediterranean Quinoa Salad With Pomegranate
Mediterranean Quinoa Salad with Pomegranate is a vibrant and nutritious dish that perfectly complements any Thanksgiving spread. This colorful salad features fluffy quinoa, fresh vegetables, and the sweet-tart pop of pomegranate seeds, all tossed in a light lemon vinaigrette. It’s not only a feast for the eyes but also provides a refreshing contrast to traditional holiday flavors.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup |
| Water | 2 cups |
| Cherry tomatoes, halved | 1 cup |
| Cucumber, diced | 1 medium |
| Red bell pepper, diced | 1 medium |
| Red onion, finely chopped | ½ medium |
| Pomegranate seeds | 1 cup |
| Fresh parsley, chopped | ½ cup |
| Olive oil | ¼ cup |
| Lemon juice | 3 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Rinse the quinoa under cold water and then combine it with water in a saucepan. Bring to a boil, then cover and simmer for 15 minutes until water is absorbed. Fluff with a fork and let it cool.
- In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, pomegranate seeds, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Serve the salad chilled or at room temperature, garnished with additional pomegranate seeds if desired.
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Roasted Root Vegetables With Olive Oil and Thyme
Roasted Root Vegetables with Olive Oil and Thyme is a delightful and hearty side dish that brings a touch of Mediterranean flair to your Thanksgiving table. This dish combines the earthy flavors of seasonal root vegetables, such as carrots, beets, and parsnips, with fragrant olive oil and fresh thyme, resulting in a warm, comforting addition to your holiday feast that will impress your guests and complement traditional fare beautifully.
| Ingredients | Quantity |
|---|---|
| Carrots, peeled and chopped | 2 cups |
| Parsnips, peeled and chopped | 1 cup |
| Beets, peeled and cubed | 1 cup |
| Sweet potatoes, cubed | 2 cups |
| Olive oil | ¼ cup |
| Fresh thyme leaves | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the chopped carrots, parsnips, beets, and sweet potatoes with olive oil, fresh thyme, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25–30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Remove from the oven and serve hot as a perfect side dish for your Thanksgiving celebration.
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Garlic and Herb Mashed Potatoes
Garlic and Herb Mashed Potatoes are a creamy and flavorful twist on the classic Thanksgiving side dish, infused with aromatic garlic and a blend of fresh herbs. This Mediterranean-inspired version will add depth and a touch of elegance to your holiday table, making it a perfect accompaniment to the flavors of roasted turkey or any main dish.
| Ingredients | Quantity |
|---|---|
| Yukon gold potatoes, peeled and cubed | 2 pounds |
| Garlic cloves, minced | 4 cloves |
| Fresh rosemary, chopped | 1 tablespoon |
| Fresh parsley, chopped | 2 tablespoons |
| Olive oil | ¼ cup |
| Heavy cream | ½ cup |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Boil the cubed potatoes in salted water until tender, about 15-20 minutes.
- In a small saucepan, heat the olive oil and sauté the minced garlic until fragrant, about 1-2 minutes.
- Drain the potatoes and return them to the pot. Mash them with a potato masher or fork.
- Stir in the sautéed garlic, heavy cream, rosemary, parsley, salt, and pepper until creamy and smooth.
- Serve warm as a delightful side dish for your Thanksgiving feast.
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Spiced Pumpkin Hummus With Pita Chips
Spiced Pumpkin Hummus with Pita Chips is a delightful fusion appetizer that infuses the classic Mediterranean dip with the warm, comforting flavors of fall. This creamy hummus not only celebrates the seasonal pumpkin but also includes a blend of spices that create a deliciously unique flavor profile, perfect for dipping crispy pita chips. It’s an excellent way to start your Thanksgiving feast with a touch of Mediterranean flair.
| Ingredients | Quantity |
|---|---|
| Canned pumpkin puree | 1 cup |
| Tahini | ¼ cup |
| Olive oil | 2 tablespoons |
| Garlic cloves, minced | 2 cloves |
| Ground cumin | 1 teaspoon |
| Ground cinnamon | ½ teaspoon |
| Salt | To taste |
| Lemon juice | 2 tablespoons |
| Water | 2-4 tablespoons |
| Pita bread | 4 pieces |
Cooking Instructions:
- In a food processor, combine the pumpkin puree, tahini, olive oil, minced garlic, cumin, cinnamon, salt, lemon juice, and 2 tablespoons of water.
- Blend until smooth, adding more water as needed to reach desired consistency.
- Cut pita bread into triangles and brush with olive oil; bake at 400°F for about 5-7 minutes or until crispy.
- Serve the spiced pumpkin hummus with warm pita chips for dipping. Enjoy!
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Mediterranean Roasted Brussels Sprouts With Balsamic Glaze
Mediterranean Roasted Brussels Sprouts with Balsamic Glaze is a vibrant and flavorful side dish that combines the earthy sweetness of Brussels sprouts with a tangy balsamic reduction. This dish provides a perfect balance of textures and flavors, making it an excellent accompaniment to your Thanksgiving table, while also infusing it with a Mediterranean twist.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts, halved | 1 pound |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Balsamic vinegar | ¼ cup |
| Honey (or maple syrup) | 1 tablespoon |
| Grated Parmesan cheese (optional) | ¼ cup |
Cooking Instructions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
- Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes, or until they are crispy and golden brown.
- While the Brussels sprouts are roasting, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and reduce until thickened, about 5-7 minutes.
- Drizzle the balsamic glaze over the roasted Brussels sprouts and sprinkle with grated Parmesan cheese before serving. Enjoy!
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Couscous Stuffed Bell Peppers
Couscous Stuffed Bell Peppers are a delightful Mediterranean-inspired dish that showcases the vibrant flavors and colors of fresh vegetables. These peppers are filled with fluffy couscous mixed with Mediterranean herbs, tomatoes, and feta cheese, making them an excellent addition to your Thanksgiving feast. They are not only visually appealing but also packed with nutrients, providing a deliciously healthy option for your holiday table.
| Ingredients | Quantity |
|---|---|
| Bell peppers (any color) | 4 large |
| Couscous | 1 cup |
| Vegetable broth or water | 1 ¼ cups |
| Olive oil | 2 tablespoons |
| Red onion, diced | 1 small |
| Garlic, minced | 2 cloves |
| Cherry tomatoes, halved | 1 cup |
| Feta cheese, crumbled | ½ cup |
| Fresh parsley, chopped | ¼ cup |
| Salt and black pepper | To taste |
| Lemon juice | 1 tablespoon |
Cooking Instructions:
- Preheat your oven to 375°F (190°C) and prepare the bell peppers by cutting the tops off and removing the seeds.
- In a medium saucepan, bring vegetable broth or water to a boil, then stir in the couscous. Cover and remove from heat, allowing it to sit for 5 minutes before fluffing with a fork.
- In a skillet, heat olive oil over medium heat. Sauté the diced red onion and minced garlic until softened, then add in halved cherry tomatoes, cooking for an additional 2-3 minutes.
- In a large bowl, combine the fluffed couscous with the sautéed vegetables, crumbled feta, fresh parsley, lemon juice, salt, and black pepper.
- Stuff each bell pepper with the couscous mixture, placing them upright in a baking dish. Add a splash of water to the bottom of the dish, cover with foil, and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes, allowing the tops to get slightly golden. Serve warm and enjoy!
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Cranberry and Orange Tabouli
Cranberry and Orange Tabouli is a refreshing twist on the traditional Middle Eastern salad, perfect for a festive Thanksgiving table. The sweet and tart flavors of cranberry and citrus complement the fresh parsley and bulgur wheat, creating a vibrant and nutritious dish that brings a slice of Mediterranean warmth to your holiday meal. This colorful salad can be served as a side dish or a light main, making it a versatile addition to your Thanksgiving spread.
| Ingredients | Quantity |
|---|---|
| Bulgur wheat | 1 cup |
| Boiling water | 1 ½ cups |
| Fresh parsley, finely chopped | 1 cup |
| Fresh mint, finely chopped | ¼ cup |
| Dried cranberries | ½ cup |
| Orange, zested and juiced | 1 large |
| Olive oil | 3 tablespoons |
| Salt and black pepper | To taste |
Cooking Instructions:
- Place bulgur wheat in a medium bowl and pour boiling water over it. Cover and let it sit for about 30 minutes, or until the bulgur is tender and has absorbed the water.
- Fluff the bulgur with a fork, then add in chopped parsley, mint, dried cranberries, orange zest, and juice.
- Drizzle with olive oil, and season with salt and pepper to your liking. Mix well to combine all ingredients.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Enjoy your vibrant and refreshing Cranberry and Orange Tabouli!
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Greek Yogurt Mashed Cauliflower
Greek Yogurt Mashed Cauliflower is a creamy and delicious alternative to traditional mashed potatoes, combining the wholesome benefits of cauliflower with the tangy richness of Greek yogurt. This dish is not only lighter in calories but also provides a delightful Mediterranean twist to your Thanksgiving table, making it the perfect side to complement roasted turkey or any festive main course.
| Ingredients | Quantity |
|---|---|
| Cauliflower florets | 1 large head |
| Greek yogurt | 1 cup |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh chives, chopped | 2 tablespoons |
Cooking Instructions:
- Steam the cauliflower florets until tender, about 10-15 minutes.
- In a large bowl, combine the steamed cauliflower, Greek yogurt, minced garlic, olive oil, salt, and black pepper.
- Mash the mixture using a potato masher or immersion blender until smooth and creamy.
- Adjust seasoning as needed, then garnish with fresh chives before serving. Enjoy your Mediterranean-inspired Greek Yogurt Mashed Cauliflower!
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Olive Oil Cake With Citrus Glaze
Olive Oil Cake with Citrus Glaze is a moist and flavorful dessert that beautifully blends the rich, fruity notes of high-quality olive oil with the bright tang of citrus. This cake is an ideal way to offer a sweet ending to your Thanksgiving feast while incorporating Mediterranean flavors. Its light yet decadent texture is sure to impress your guests and complement the other fusion dishes on your holiday table.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1 cup |
| Baking powder | 2 teaspoons |
| Salt | ½ teaspoon |
| Eggs | 3 large |
| Extra virgin olive oil | ¾ cup |
| Whole milk | ½ cup |
| Zest of 1 lemon | 1 tablespoon |
| Zest of 1 orange | 1 tablespoon |
| Fresh lemon juice | 2 tablespoons |
| Fresh orange juice | 2 tablespoons |
| Powdered sugar | 1 cup (for glaze) |
Cooking Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat eggs, then add olive oil, milk, lemon zest, and orange zest. Mix well.
- Gradually combine the wet ingredients with the dry ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- While the cake cools, prepare the glaze by whisking together the lemon juice, orange juice, and powdered sugar.
- Drizzle the citrus glaze over the cooled cake before serving. Enjoy your Mediterranean-inspired Olive Oil Cake with Citrus Glaze!
Moroccan Spiced Sweet Potatoes
Moroccan Spiced Sweet Potatoes are a vibrant and flavorful side dish that brings a warm and aromatic twist to your Thanksgiving table. Infused with spices like cumin, coriander, and cinnamon, these sweet potatoes not only enhance the natural sweetness of the tubers but also provide a delightful contrast to traditional Thanksgiving flavors. This dish is easy to prepare and is sure to be a hit with your family and friends.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 4 medium |
| Olive oil | 3 tablespoons |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Ground cinnamon | ½ teaspoon |
| Paprika | ½ teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Fresh parsley (for garnish) | ¼ cup (chopped) |
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- Peel and cut the sweet potatoes into 1-inch cubes.
- In a large bowl, toss the sweet potato cubes with olive oil, cumin, coriander, cinnamon, paprika, salt, and pepper until evenly coated.
- Spread the seasoned sweet potatoes in a single layer on a baking sheet.
- Roast in the oven for 25-30 minutes or until golden and tender, stirring halfway through.
- Remove from the oven, garnish with fresh parsley, and serve warm. Enjoy your Moroccan Spiced Sweet Potatoes!
Tzatziki Sauce for Dipping
Tzatziki Sauce is a refreshing and flavorful dip that adds a creamy Greek touch to your Thanksgiving feast. Made with yogurt, cucumber, garlic, and herbs, this versatile sauce pairs perfectly with roasted meats, vegetables, or simply as a dip for bread. It is light yet rich in flavor, making it an excellent complement to more indulgent Thanksgiving dishes.
| Ingredients | Quantity |
|---|---|
| Greek yogurt | 2 cups |
| Cucumber | 1 medium (grated) |
| Garlic | 2 cloves (minced) |
| Fresh dill | 2 tablespoons (chopped) |
| Olive oil | 1 tablespoon |
| Lemon juice | 1 tablespoon |
| Salt | ½ teaspoon |
| Black pepper | to taste |
Cooking Instructions:
- In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, olive oil, lemon juice, salt, and black pepper.
- Stir well until all ingredients are mixed thoroughly.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled as a dip or sauce alongside your Thanksgiving spread. Enjoy!
Herb-Infused Gravy With Lemon
Herb-Infused Gravy With Lemon is a zesty twist on the traditional Thanksgiving gravy, combining rich flavors with fresh herbs and a hint of lemon brightness. This savory sauce enhances roasted meats and serves as a delightful drizzle over mashed potatoes or stuffing, offering a fusion that perfectly complements your Mediterranean-inspired Thanksgiving feast.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | ½ cup |
| All-purpose flour | ½ cup |
| Chicken or vegetable broth | 4 cups |
| Fresh thyme | 1 tablespoon (chopped) |
| Fresh rosemary | 1 tablespoon (chopped) |
| Fresh parsley | 2 tablespoons (chopped) |
| Lemon juice | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions:
- In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2-3 minutes to create a roux.
- Gradually pour in the chicken or vegetable broth, whisking to combine until the mixture is smooth and thickens.
- Stir in the chopped herbs, lemon juice, salt, and black pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
- Remove from heat and serve warm over your Thanksgiving dishes. Enjoy the refreshing herb and lemon notes!
Baklava Cheesecake for Dessert
Baklava Cheesecake is a decadent dessert that melds the creamy richness of cheesecake with the sweet, nutty flavors of traditional baklava. This fusion dessert features a buttery phyllo crust, a luscious cream cheese filling infused with honey and spices, and a topping of crushed nuts and syrup—creating a delightful end to your Mediterranean-inspired Thanksgiving feast.
| Ingredients | Quantity |
|---|---|
| Phyllo dough | 12 sheets |
| Unsalted butter (melted) | ½ cup |
| Cream cheese | 16 oz |
| Granulated sugar | ¾ cup |
| Honey | ½ cup |
| Eggs | 3 |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Vanilla extract | 1 teaspoon |
| Chopped walnuts or pistachios | 1 cup |
| For the syrup: | |
| Water | 1 cup |
| Sugar | 1 cup |
| Honey | ¼ cup |
| Lemon juice | 1 tablespoon |
Cooking Instructions:
- Preheat the oven to 350°F (175°C). Brush a 9-inch springform pan with melted butter.
- Layer 6 sheets of phyllo dough in the pan, brushing each sheet with melted butter. Trim excess dough if necessary.
- In a bowl, beat together cream cheese, sugar, honey, eggs, cinnamon, nutmeg, and vanilla until smooth. Pour the filling over the phyllo base.
- Lay the remaining phyllo sheets over the filling, brushing them with melted butter. Crumple the top sheets for a textured look.
- Bake for 45-50 minutes until set and golden. Meanwhile, combine syrup ingredients in a saucepan, bring to a boil, and simmer until thickened.
- Once the cheesecake has cooled, pour the syrup over the top. Garnish with chopped nuts before serving. Enjoy this delightful twist on a classic dessert!
Olive Tapenade Crostini as Appetizers
Olive Tapenade Crostini is a savory appetizer that combines the bold flavors of Mediterranean olives with a delightful crunch from toasted bread. This dish is perfect for starting off your Thanksgiving feast with a burst of taste and a sophisticated touch. The tapenade is spread onto crispy crostini, making it an easy and elegant way to whet your guests’ appetites.
| Ingredients | Quantity |
|---|---|
| Baguette or French bread | 1 loaf |
| Extra virgin olive oil | ¼ cup |
| Mixed olives (green and black) | 1 cup (pitted) |
| Capers | 2 tablespoons |
| Garlic cloves | 2, minced |
| Fresh lemon juice | 1 tablespoon |
| Fresh parsley | 2 tablespoons, chopped |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Slice the baguette into ½ inch pieces and arrange them on a baking sheet.
- Brush each slice lightly with olive oil and toast in the oven for 5-7 minutes until golden and crispy.
- In a food processor, combine olives, capers, garlic, lemon juice, parsley, salt, and pepper. Pulse until a chunky paste forms.
- Spread the olive tapenade generously over the toasted crostini. Drizzle with additional olive oil and serve immediately. Enjoy this vibrant appetizer as a delicious start to your Thanksgiving celebration!
