Thanksgiving Recipes - main dishes

Most people think turkey and dressing at the mere mention of the word “Thanksgiving.” But, for many, turkey just doesn’t cut it.  There are some delicious alternatives to serving up the large bird during the holidays; check out some of these recommendations.

BAKED HAM

Not into the bird?  Try a little pork instead this holiday!  This is a quick and easy recipe, perfect for quick get-togethers.

Ingredients:

• 12-16 slices of ham, approximately 1/4 thick
• 1 (20 ounce) can sliced pineapple, drained with juice reserved
• 1 cup dark brown sugar
• 1 liter ginger ale or lemon-lime sodaDIRECTIONS:
• Preheat the oven to 350 degrees.
• In a 6-quart casserole dish, layer 1/3 of the ham slices along the bottom.  Top with a few pineapple rings and 1/4 of the brown sugar.  Repeat the layers, ending with pineapple rings on top, but reserve the brown sugar.
• Pour the juice from the pineapple can over the ham.  Then pour enough soda or ginger ale to fill the dish about halfway.  Sprinkle the brown sugar on top.
• Cover with aluminum foil and bake about 20 minutes.  Uncover and continue baking another 15-20 minutes or until heated through.

VEGETARIAN FOUR-CHEESE LASAGNA

Ingredients:

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
3. In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
4. Spoon half of the tomato sauce into a 9×13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
5. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

TOFU TURKEY (yes, it does exist!)

Ingredients:

• 1 pound firm tofu
• 1 teaspoon salt
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried savory
• 1/4 teaspoon pepper
• 1 (12 ounce) package dry bread stuffing mix
• 2/3 cup water
• 1/4 cup soy margarine
• 1 slice bread, cubed
• 1/2 teaspoon sage
• 2 tablespoons water
• 5 tablespoons vegetable oil, divided
• 1 teaspoon barbeque sauce
• 1/2 teaspoon prepared mustard
• 1 tablespoon orange jam
• 1 teaspoon orange juice
• 1 tablespoon sesame seeds

Directions:

1. Drain and rinse tofu; in a food processor or blender, process tofu until smooth. Stir in salt, marjoram, savory and pepper. Line a sieve with 2 sheets of paper towel and place over an empty bowl. Place tofu in lined sieve and press against sides to form a deep well in the middle. Place 2 more sheets of paper towel over tofu and refrigerate for 2 hours.
2. Meanwhile, in a medium saucepan over medium-high heat combine stuffing mix, 2/3 cup water and margarine. Bring to a boil; reduce heat to low, cover and simmer for 5 minutes. Remove from heat; let stand 5 minutes and fluff with a fork. To the stuffing add bread cubes, sage and 2 tablespoons water.
3. After tofu has chilled for 2 hours, preheat oven to 350 degrees F (175 degrees C). With 2 tablespoons of the vegetable oil, grease a baking sheet.
4. Remove the top layer of paper towels from the tofu. If necessary, again press tofu against the sides of the sieve to form a well. Spoon the stuffing mixture into the well and smooth the surface with a spoon. Invert the tofu mold onto prepared baking sheet. Remove the remaining paper towel layer and shape the tofu with your hands if it has cracked or lost its shape.
5. Bake in preheated oven for 30 minutes.
6. Meanwhile, prepare the glaze by combining barbecue sauce, mustard, orange jam, orange juice, sesame seeds and remaining 3 tablespoons oil. After tofu has baked for 30 minutes, brush or spoon the glaze over it. Return to the oven and bake for 20 minutes more.
7. Broil for 3 to 5 minutes, or until tofu is browned and crispy.

GRILLED SALMON

Ingredients:

Directions:

1. Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame

Thank you to www.allrecipes.com for excerpts of this post.