There are people (believe it or not) who don’t like the traditional Thanksgiving fare. Some people are allergic to turkey or to the ingredients in processed turkeys that “plump them up” (soy, wheat and nut allergies, beware). Don’t forget, there are also those who are vegetarians that we have to consider accommodating for the holiday meal.

In a restaurant that I used to own, we’d serve about 15% non-Turkey dinners on Thanksgiving. Duck, steak and fish were the selections we added to the special day menu.

First, for the vegetarian (or for the Italian family that must have a pasta course) I like to infuse the flavors of fall vegetables with the dish. A lasagna roll-up with spinach, mashed cooked butternut squash, ricotta cheese and fresh mozzarella is colorful and very tasty. They are easy to serve too because they are individual portions. I add blanched julienne strips of carrots and parsnips sometimes for little more substance and texture. Topped off with a sage flavored béchamel sauce and you have a new holiday staple.

Duck is the number one alternative to Turkey on Thanksgiving. Pre-roasting the ducks whole with sprigs of thyme and halves of oranges stuffed inside gives them a real nice flavor. Don’t forget to prick the skin with a fork to help de-fat the ducks. I cut them in half, partially de-bone them then blast in the oven to a crispy skin finish just before serving. Fruit compote is a great accompaniment. Spike it with a little orange liqueur for rich taste.

Stuffed flank steak roulade is a beef dish that can surely be a hit. Strips of fennel, carrot, red onion and peppers that are lightly sautéed first, flashed with some sherry wine and added to a butterflied flank steak. A little seasoned bread crumbs sprinkled on top, salt, pepper and poultry seasoning (got to have that seasonal flavor) then rolled and tied. Roasted to medium rare I like to serve this with an English stout gravy.

For the fish dish, here in New England, Cod is the plentiful bounty from the sea. Baked scrod topped with a fine dice of blanched turnip and tomatoes with a hint of garlic and sage (of course, it’s a must flavor on Thanksgiving) makes an incredible non-Turkey entrée for the holiday. I like this on a bed of sautéed beet greens or swiss chard. A chardonnay beurre blanc pulls it all together.

So, as you send out your invites this year for your Thanksgiving Feast, don’t cringe when your guest informs you, “Sure, but I don’t eat turkey…”. You now have alternative ideas to present.

Chef Scott G.

Also, this month The Cantering Caterer donated hors d’oeuvre and staff for the Annual Spin Odyssey Fundraiser at the Saugatuck Rowing Club for 120 guests, Hors d’oeuvre and staff for The Red Cross’ “Red Circle” held at Tiffany in Westport for 40 guests, a dinner for 8 plus staff for the Grasmere Eldercare Center, a dinner for 8 plus staff for Near and Far Aid, a dinner for 8 plus staff for “Dress for Success” benefit, and side dishes for the Clasp Homes fundraiser for 100… Busy month!