by Bruce Beaty
When thinking about a theme for November’s recipe column, I was tempted
to eschew anything related to Thanksgiving. It seems to me that every
magazine, newspaper, or early morning TV program has recipes for the
moistest, crispiest turkey, the best cranberry sauce, or a stuffing
that can please everyone (even though our mothers make the world’s best
stuffing.) So what would be the point?
As I thought about alternatives to Thanksgiving recipes, I kept being
lured back in by the sweet, dulcet tones of the siren song of “Turkey
Day.” In a moment of weakness, I caved.
I thought I might offer recipes for a satisfying vegetarian
Thanksgiving menu, one that may not satiate every carnivore, but would
supply some good “sides” to go along with a traditional turkey dinner
for those who don’t eat meat. While I’m not at all a vegetarian, I
adore vegetables and when in a restaurant, I will frequently choose a
main course simply based on what accompanies a given dish.
As an extra bonus, all of these recipes are good as pot-luck side
dishes if you’re going as a guest to someone’s house for T-day. Either
vegetable stock or chicken stock is fine where any recipes call for
stock, depending on your level of commitment to vegetarianism. All of
the recipes here are for 12 or more servings.