After completing my 30-day vegetarian challenge in September, I decided to only eat meat on special occasions. I’ve only had meat three times since August (bacon-cranberry scones, pancetta topped pizza, and Turkish chicken), but I knew that Thanksgiving was going to be another non-vegetarian day. Prepare yourselves!

Inspired by the New York Times and Real Simple, I prepared roasted brussels sprouts for Thanksgiving dinner.

Roasted Brussels Sprouts with Caramelized Onions and Cranberries

Ingredients:

• 1 lb washed, halved brussels sprouts
• 3 slices bacon
• 1/2 onion, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup orange juice
• 1 Tbs olive oil
• salt & pepper

Directions:

• pre-heat oven to 425 degrees
• heat orange juice in small saucepan, remove from heat, add cranberries to plump
• fry the bacon in a pan, drain, and reserve drippings
• toss the brussels sprouts with 1 Tbs bacon drippings, olive oil, salt & pepper, roast for 30 minutes, stirring once
• meanwhile, cook the onion in the remaining drippings until brown and caramelized
• Sprinkle the cooked brussels sprouts with onions, cranberries (drain the OJ first), and crumbled bacon

Veggie Stuffed-Stuffing (Inspired by Cabot Cheese)

Ingredients:

3 slices white bread, cubed
3 slices whole-wheat bread, cubed
1 tablespoons olive oil
1/2 onion, chopped
3 large garlic cloves, roughly chopped
3 celery stalks, chopped
2  teaspoons dried sage
2 teaspoons dried rosemary or thyme
1/2 Golden Delicious apple, cored and chopped
1/3 cup dried cranberries
4 oz. Cabot 50% Reduced Fat Cheddar, cut into 1-inch chunks
1/2 cup chicken or vegetable stock

Directions:

• Preheat oven to 375°F.
• Spread white and whole-wheat bread cubes in single layer on large baking sheet. Bake for about 5 minutes or until nicely toasted. Transfer to large bowl and set aside.
• Heat large skillet over medium-high heat. Add oil, onions and garlic cook, stirring, for several minutes until onions are golden.
• Add celery, sage, rosemary; cook, stirring, for 2 minutes to blend flavors.
• Pour veggie mixture over bread cubes. Mix in apple, cranberries, and cheese. Drizzle with stock and toss together lightly.
• Bake at 375°F in an oiled dish covered with foil for 20 minutes, then uncovered for 20 minutes longer.)

Sweet Potato Casserole

• 2 large sweet potatoes
• 1 egg, lightly beaten
• 1/3 cup milk
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/4 cup brown sugar
• 1 tsp vanilla
• 1 cup mini marshmallows

Directions:

• Preheat oven to 350 degrees
• Peel and cube sweet potatoes
• Place sweet potatoes in a bowl with 1/2″ water, cover, and microwave just until tender
• Combine cooked sweet potato cubes with all ingredients EXCEPT marshmallows
• Bake covered for 45 minutes
• Remove dish from oven, sprinkle marshmallows on top, bake for 5 additional minutes

My Thanksgiving Plate!

Caramel apple walnut and pumpkin pie. 11 miles of running = I require 2 slices of pie. Yummy math.

Chase Bank is donating $5 million to local charities and your vote helps decide where it goes.  Become a Facebook Fan and you can influence how the money will be allocated. Check out one of my favorite non-profits: Qualitas of Life, an organization that provides financial education to Hispanic immigrant families in New York City. ‘Tis the season for being generous (and even better when Chase Bank is doing the giving)!

Question: Did you try any new recipes this Thanksgiving? Or did you keep dinner traditional?