Altering a traditional Thanksgiving recipe is a dangerous game.
I once saw a TikTok in which a host got absolutely chewed-out at the Thanksgiving table for using a random recipe off of social media (probably a recipe from TikTok) instead of the one the family was used to. A friend of mine checks in on my menu every Friendsgiving to make sure their favorite dish is included, and I always give my mom a hard time if she doesn’t make my own favorite starter (“pumpkin” soup, which actually has no pumpkin in it, but the name is what it is).
A lot of family members like to stick to the classics, so what’s to be done if you want to add your own spin? Is it possible to change up a dish without getting yelled at? Here are my workarounds for these scenarios, so everyone can get what they want during the holiday feast.
Start with subtle changes
When you seek change but don’t want to upset the apple cart, start small. For a big savory meal like Thanksgiving, I add a bit of personality to old favorites via fresh herbs, flavored oils, and the tiniest of flourishes.
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Do add herbs. I often have a few picky palates at Thanksgiving, so for a classic mash with an edge I’ll add chopped chives on top. But, hear this, I don’t mix them in. Every muscle in my body wants to mix them in, but I leave them be. Then if someone wants the classic mash, they can work around the chives, others can scoop some up if they want to. The same goes for the sides, anywhere you can add a handful of fresh herbs will brighten up the flavors that already exist in the dish. Stuffing is perfect because most dry mixes include the ground versions of sage, thyme, and parsley. Your family will only note the difference as tasting better than last year. The same goes for the main course, add lemon halves and fresh sage sprigs under the bird to lend some fragrance.
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Experiment with oils and other flourishes. A way I like to add gentle flavor is with chili oil and garlic oil. Most folks enjoy these savory flavors, but adding hunks of garlic or hot chilis will surely divide your crowd. Infused oil, however, is subtle. Use the oil that floats to the top of a jar of chili crisp, or the oil from making confit garlic to drizzle over salads or roasted vegetables. Chili oil can be made or purchased at the grocery store, and making confit garlic is easy and delectable.
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Don’t make big swaps like replacing the mashed potatoes with a parsnip purée—you will surely be stripped of your hosting rights for next year. If you’re determined to add something new, or let’s say your nephew is newly-vegan (to the shock of the rest of the family unit), add dishes, but don’t eliminate the classics.
Be bold (but within reason)
Some like to court danger. I’m one of them. But honestly, the results are hit or miss. Still, I have a compulsion to recipe test and try new things, hoping I stumble upon a true keeper. If this sounds like you, use the tips mentioned above, them take things even further, and swap out or add in ingredients.
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Swap similar-ish ingredients and dishes. Change out the white bread croutons for pumpernickel croutons in the stuffing, or try making a soft and comforting corn pudding instead of skillet cornbread. This year for Friendsgiving I made a kale caesar salad instead of the usual parsley quinoa salad, and I had barely any leftovers.
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Add on to level up. If swapping ingredients seems too safe, try adding them. Put chestnuts and sausage in your boxed stuffing mix and top it off with crispy fried garlic and crunchy bacon. Traditional mashed potatoes can be zhuzhed up with crushed roasted garlic and browned butter. Cranberry sauce is versatile, so add orange peel, a splash of cherry liqueur, or a cinnamon stick. A favorite tuneup: Put pecans and bacon in the ol’ sweet potato casserole.
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Don’t screw it up. Aword of warning: If you’re going to step over the line, you must make it good. I know that seems obvious, but you don’t go rogue and end up looking like a fool. Test out your experiment before you cook it for your (possibly judgmental) loved ones. Especially if it’s something that involves baking—don’t wing it with a chocolate chip pumpkin pie made for the first time on the big day.
Offer options
The easiest way to introduce a change of taste to a crowd of folks who despise change is to make the meal as usual, but adorn the table with plenty of flavor-packed accouterments: Condiments served in jars, bottles, and small bowls are the easiest lift for the chef and a passive invitation for folks to dress their own plates as they see fit.
Imagine the table as a giant cheese board—all you have to do is fill in the gaps. Place a bowl of cornichons here, a bottle of kimchi hot sauce there. Keep the soy sauce nearby, and put the Thousand Island dressing close to Aunt June. There’s no harm in serving a bowl of shredded cheddar cheese or parmesan either. (In fact, I think it’s something we should all do more often.)
You know your guests the best, so I’ll leave it to you to decide if you should start with subtle changes or take a bigger leap. Hopefully you’ll inspire some guests to take more flavor risks. And just in case things go south, maybe have a backup stash of green bean casserole warming in the oven.
