Think Outside The Turkey →

I can think of four trillion other things I want to eat on Thanksgiving Day than turkey. I’m not throwing feathers at those who love turkey, refuse to change their turkey tradition or think their turkey is the most moist turkey in turkey history, but maybe, just maybe, there’s something better out there.

Why try to make boring conversation with your Great Aunt Roberta over a snooze-fest turkey…when you could be talking about Pilaroc meats (or insert your local meat farmer) and how awesome your Heritage pork tenderloin or full-size brisket looks, smells and tastes. “Wow, Crazy Uncle Denny, did you know meat could taste like this?”

Below are just a few stolen recipes for appetizers, sides and main dishes that you can use Pilaroc meats in this Thanksgiving.

Appetizers & Side Dishes

Sausage Ideas: Nothing says family dinner like sausage balls. We have five ground sausage flavors: sweet Italian, hot, mild, maple breakfast, hot Italian. Not to mention our 14 flavors of sausage links. Too many to list, so click here to see them.

Sweet Italian and Apple Stuffing Bites by Food & Wine. I’d leave out the celery, because gross. Plus, this can be made the night before. Leaving you ample time to get your kids, husband, the dog, the neighbors cousin, the old man you met at the post office and lastly, yourself, ready to go to Grandmas.

Maple Sausage and Cream Cheese Crescents by Plain Chicken. Crescent rolls scream “Put Me On Your Plate” to a finicky 3-year old at a Thanksgiving table filled with relish trays, cranberry sauce out of a can and a scary, carved turkey with guts (stuffing) pouring out. And four ingredients means you might actually have everything you need to make a complete recipe. Look at you, mom! Kid-friendly, tired-mama approved.

Bacon Ideas:  We have thick-cut bacon, peppered back and jowl bacon (yes, you must try jowl!!)

Bacon and Deviled Eggs by Taste & Tell Blog. Spice things up with our peppered bacon. Hello, Devil!

Low Carb Creamed Brussel Sprouts with Jowl Bacon by LowCarbScams.com - Where my Keto Fans at? Jowl is fattier than regular bacon. And awesome. Substitute it for bacon anytime.

Rib Ideas: If you can’t eat ribs in front of your own family, then who can you eat them in front of? Beef or pork, we have you covered. Beef short ribs, Korean-style ribs or a full rack. Pork St. Louis-style, Baby Back or Spare.

Short Rib Toasts with Fontina & Pickled Onions by Three Many Cooks. Braised short ribs? Yes, please. Put it on a piece of bread and I forget my name. Plus, I have this new infatuation with red onions these days.

Korean-Style Short Ribs by The Today Show. The longer you marinate, the better for more intense flavor. Cut up and stick a toothpick in these babies and your toothless cousin will think he’s in Heaven.

Lamb Ideas: Lamb should ABSOLUTELY have a place on your table. Don’t be scared. It’s awesome.

Lamb Kebabs with Herbed Yogurt by Martha Stewart. Oh, Martha. You and your fancy spices. Think she smuggled those into prison to impress her jail mates? That was awful. I shouldn’t have said that. But y’all can just substitute Sumac for lemon juice (just use it out of the little bottle, don’t buy real lemons unless you plan on making some mixed concoctions to get you through the day) and Aleppo pepper for red chili flakes or cayenne. If you’re spicy like me, add a lot. If you’re feeding children, maybe just a pinch. And if you think about it, make your yogurt sauce in advance. The longer it sits, the better it tastes. And it’s even better on your shaved lamb gyros the next day.

Main Dishes

Leg of Lamb: Nothing says DAUGHTER-IN-LAW OF THE YEAR like a leg of lamb. You can sit your trophy on the mantle next to that picture of your mother-in-law. A leg is absolutely easier to get right than a turkey. USE A THERMOMETER, people. I’ll never stop telling you that.

Leg of Lamb with Garlic & Rosemary by Epicurious. Mortar and Pestle? You mean use the cork from the bottle of wine I had last night and smash those ingredients in the bottom of my coffee-stained coffee cup from college. And don’t sweat it if you can’t/don’t tie your leg up with frilly cooking twine. That just helps ensure a more even cook throughout and prettier cut on the end. But you’ve already impressed folks with the fact your serving lamb. It’s ok not to tie. But if you want to, YouTube how to do it. There’s a million videos.

FRESH Ham: Everyone loves a smoked/cured ham, but I prefer a “green” ham; uncured, unsmoked, straight from our Pilaroc North farm to our table. I’ll cook that beast the way I want it cooked, thank you very much.

Fresh Ham with Maple Balsamic Glaze by NYTimes. THIS is the recipe I am doing for my in-laws this Thanksgiving. Looks extensive, simply because you have to baste it. But what else do I have to do. Wish me luck.

STEAK: Good gracious, yes. Why not cook everyone a steak the way they like it? And it takes minutes, not hours like a turkey. No mess, no stress. You really can’t go wrong. And Beef. It’s What’s for Thanksgiving.  We carry Ribeyes, NY Strips, Filets, T Bones, Poterhouses, Sirlions and Chuck-Eyes.

Pilaroc Recipe for STEAK: I’m not copying someones recipe for a steak. If you’re eating a Pilaroc steak; you need salt and pepper and a thermometer. And maybe throw a slab of butter on it because it’s Thanksgiving and what’s a few more tasty calories.

 

Think Outside The Turkey. Just this year. And you can then return to your regular deep-fried, catch-your garage-on-fire turkey next Thanksgiving. But if you can’t find yourself stepping away from your great great Grandmas turkey recipe, consider incorporating other local meats into your menu for your event. There’s a whole meat world at your fingertips.

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