"I may have roasted my first turkey this year, but I will always think fondly of my turkey-free Thanksgivings past (and future, I reckon). Every time I hear the collective tizzy about "how to roast the best turkey" I think, "Just roast a chicken instead!" Or a nice leg of lamb, or even two whole sides of fish. All loads easier than wrangling an ungainly bird half the table doesn't really much care for anyway (what? it's true!)."
"This recipe is salad as performance art. Pouring hot bacon fat directly over a bowl of vinegar dressed greens feels so wrong but the snap, crackle, pop is theatrical and guaranteed to impress the crowd. Anything I can make ahead for this holiday, I endorse. These leeks in a kicky mustard vinaigrette are all the better for sitting in the fridge overnight."
A turkey-free Thanksgiving menu centered on roast chicken provides an easier alternative to roasting a turkey, with options like leg of lamb or whole sides of fish. The suggested menu mixes make-ahead elements—leeks in mustard vinaigrette, rolls, chocolate pie—with easy day-of dishes like roast chicken and a dramatic bacon-fat-dressed salad. The salad's technique of pouring hot bacon fat over vinegar-dressed greens produces a theatrical snap, crackle, and pop while intensifying flavor. Chilled mustardy leeks offer herbaceous, cooling contrast to the indulgent salad and pair exceptionally well with the chicken and rolls, at times evoking chicken pot pie.
Read at Bon Appetit
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