OUT WEST: Food & Lifestyle

Thanksgiving

Out West Style Thanksgiving

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Out West Style Thanksgiving celebrates Pacific Northwest farm to table ingredients with warm, earthy spices.

Fresh from the garden Roasted Spiced Carrots with Agave and Pepitas bring a rustic elegance to your table in just 20 minutes. These beautiful, organic rainbow carrots are oven roasted with cumin and paprika, then topped with agave and pepitas. Cranberries dot a Shaved Brussels Spouts Salad like beautiful jewels. Drizzled in shallot lemon vinaigrette with parmesan and toasted breadcrumbs, this salad gets more delicious as it sits. Bring a little heat to the table with this creamy Serrano & Potato Gratin, made fool-proof with an easy to make cheesy sauce and finished in the oven.

The Sides

An easy side dish full of flavor, Roasted Spiced Carrots with Agave and Pepitas bring rustic elegance to your table.
Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.
Golden browned red potato gratin with warm and spicy Serrano peppers

Dressing a.k.a. stuffing, my favorite dish on the Thanksgiving table. Whether you stuff your bird or bake separately in the oven, these recipes are full of Pacific Northwest flavor. Earthy chanterelle mushrooms, sage and leeks come together with toasted bread cubes in this rustic Chanterelle Sage Stuffing. The seasoned toasted bread cubes in this Chorizo Cornbread Stuffing combined with the crumbled cornbread adds the perfect nooks and crannies for all that goodness of spicy chorizo, pecan, sliced apple and celery to nestle in.

Dressing a.k.a. Stuffing

  • Earthy chanterelle mushrooms, sage and leeks come together with toasted bread cubes in this rustic Out West Chanterelle Sage Stuffing.
  • This Thanksgiving head Out West with this Chorizo Cornbread Stuffing packed full of sliced apple, pecan and celery with rustic bread cubes.

The main dish on your Thanksgiving Day table sets the stage for all the supporting side dishes. Guajillo, New Mexico and Chile de Arbol combine with earthy cumin, cinnamon and notes of agave and orange juice in this Chile Rubbed Smoked Turkey. The best thing about smoked turkey, aside from the delicious smoked flavor, is that it’s already cooked, which means you have more oven time for other dishes to cook. This 10 pound smoked turkey takes less than two hours to warm in the oven and comes out juicy enough to make gravy out of the drippings.

Turkey Time

  • A blend of red chiles, spices and orange juice produce a flavorful skin on this Out West inspired Chile Rubbed Smoked Turkey.
  • A blend of red chiles, spices and orange juice produce a flavorful skin on this Out West inspired Chile Rubbed Smoked Turkey

Out West Style Thanksgiving can’t be complete without pumpkin pie…with a twist. Lime zested and topped with pepitas, these Pumpkin Cream Bars combine the flavors of traditional pumpkin pie with lime zested whipped cream in a graham cracker crust. The best thing? They require zero baking. – Just a little time to chill in the fridge, which saves room in the oven for the main event. You’ll want to chill in the fridge for at least an hour, more if you have time. The longer it chills, the easier it will be to cut into bite size bars.

Did Someone Say Dessert?

Pumpkin Cream Bars with Chili Lime Pepitas combines the flavors of traditional pumpkin pie with lime zested whipped cream topping and chili lime pepitas in a graham cracker crust.

Shaved Brussels Sprouts Salad

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Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.

Perfect as a side dish, yet hearty enough for a vegetarian main dish.  Brussels Sprouts really hold up to this shallot lemon vinaigrette, making this a great dish for gatherings.  You’ll want to add the vinaigrette 15 minutes before serving to allow the brussels sprouts to completely absorb all the flavor, saving the pomegranate seeds, parmesan and seasoned breadcrumbs until just before serving.

Ingredients in Shaved Brussels Sprouts Salad

  • Brussels Sprouts – Shaved, shredded or sliced in super thin strips.
  • Pomegranate Seeds– Slice open the pomegranate, tap out the seeds OR make life easier buy a cup of pomegranate seeds in the produce dept.
  • Parmesan Cheese – Buy a wedge of parmesan cheese and grate your own – it’s so much better than the pre-packaged.
  • Breadcrumbs -Use the crumbs at the bottom of the crouton bag or just smash up some croutons into breadcrumbs.
  • Shallot – Smaller than an onion, usually next to the garlic in the produce section of your grocery.
  • Lemon – A large lemon gives us the bright acidic taste to our vinaigrette.
  • Dijon Mustard – Adds a nice flavor to the dressing.
  • Apple Cider Vinegar – Can sub with your favorite type of vinegar.
  • Agave – A natural sweetener usually found in the baking aisle.
  • Olive Oil – I used extra virgin, look for a good quality olive oil.

Preparation

  1. Place cleaned, shaved brussels sprouts in a large salad bowl.
  2. Coat with Lemon Shallot Vinaigrette (whisk shallot Dijon mustard, lemon juice, apple cider vinegar and agave together, then whisk in olive oil).
  3. Let sit for about 15 minutes while brussels sprouts soak up the vinaigrette.
  4. Toss in pomegranate seeds, parmesan cheese and seasoned bread crumbs before serving.
Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.

Shaved Brussels Sprouts Salad

Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.
Print Recipe Pin Recipe
Prep Time 15 mins
Course Main Course, Salad, Side Dish
Cuisine American, Christmas, Thanksgiving, Vegetarian
Servings 6

Ingredients
  

Shaved Brussels Sprouts Salad

  • 20 brussels sprouts cleaned, stemmed and shaved
  • 1/4 cup pomegranate seeds
  • 1/4 cup parmesan cheese grated
  • 1/4 cup seasoned breadcrumbs/smashed croutons

Lemon Shallot Vinaigrette

  • 1/2 cup shallot thinly sliced
  • 1 tbsp. Dijon mustard
  • 1/4 cup lemon juice fresh squeezed
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. agave
  • 1/4 cup olive oil

Instructions
 

Lemon Shallot Vinaigrette

  • Whisk together shallot, Dijon mustard, lemon juice, apple cider vinegar and agave in a small bowl. Whisk in olive oil.

Shaved Brussels Sprouts Salad

  • Place shaved brussels sprouts in a large salad bowl.
  • Coat with Lemon Shallot Vinaigrette.
  • Let sit for about 15 minutes while brussels sprouts soak up the vinaigrette.
  • Toss in pomegranate seeds, parmesan and breadcrumbs before serving.
Keyword Brussels Sprouts, Holiday Salad

Similar Recipes

Roasted Spiced Carrots with Agave and Pepitas

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An easy side dish full of flavor, Roasted Spiced Carrots with Agave and Pepitas bring rustic elegance to your table in just 20 minutes.

An easy side dish full of flavor, Roasted Spiced Carrots with Agave and Pepitas bring rustic elegance to your table in just 20 minutes.

Side dishes like these Roasted Spiced Carrots with Agave and Pepitas are always good to have on hand. Roasting carrots bring out the most flavor with the least amount of effort. Adding a hint of paprika and cumin accentuates the earthiness and the agave and pepitas finish off the flavor profile with a sweet crunch.

When creating a simple side dish like these Roasted Spiced Carrots with Agave and Pepitas, choose the best ingredients available to you. I like using organic rainbow carrots for an eye catching display. They really stand out and have a sweeter taste to them.

Preparing carrots with the green tops still attached is easy. Just cut off the majority of the greens, leaving about an inch for color. Using a vegetable peeler, peel away the outer layer of the carrot and extend up into the green. This will ensure that you have a nice, fresh looking carrot and remove any dirt that may have been left around the edges.

Ingredients

  • Carrots – I like the look of rainbow carrots, found in the organic section of the produce department. Leave about an inch of the green top on.
  • Paprika – Ground paprika or smoked paprika for a mild spice and sweetness.
  • Cumin – Ground cumin adds a warm earthy taste,
  • Agave Syrup – Often near the honey or baking aisle of the grocery, adds a natural sweetness.
  • Pepitas – Roasted pepitas add a crunchy texture, find them near the sunflower seeds.

Preparation

  1. Preheat oven to 425 degrees.
  2. Place cleaned carrots on sheet pan and drizzle with olive oil.
  3. Mix together paprika and cumin, rub over carrots.
  4. Roast at 425 degrees for about 20 minutes.
  5. Remove from oven to a serving dish. Drizzle with agave and garnish with pepitas.
  • A blend of red chiles, spices and orange juice produce a flavorful skin on this Out West inspired Chile Rubbed Smoked Turkey
  • Earthy chanterelle mushrooms, sage and leeks come together with toasted bread cubes in this rustic Out West Chanterelle Sage Stuffing.
  • This Thanksgiving head Out West with this Chorizo Cornbread Stuffing packed full of sliced apple, pecan and celery with rustic bread cubes.

Related Recipes

An easy side dish full of flavor, Roasted Spiced Carrots with Agave and Pepitas bring rustic elegance to your table.

Roasted Spiced Carrots with Agave and Pepitas

An easy side dish full of flavor, Roasted Spiced Carrots with Agave and Pepitas bring rustic elegance to your table.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Course Side Dish
Cuisine Thanksgiving, Vegetarian

Ingredients
  

  • 1 dozen carrots with green tops peeled leaving an inch of green top
  • 1 tbsp. olive oil
  • 1/2 tsp paprika
  • 1/4 tsp cumin
  • 1 tsp agave syrup
  • 1 tbsp. roasted, salted pepitas

Instructions
 

  • Preheat oven to 425 degrees.
  • Place carrots on sheet pan, drizzle with olive oil.
  • Mix together paprika and cumin. Rub over carrots.
  • Roast in 425 degree oven for about 20 minutes. * Timing will depend on how thick your carrots are.
  • Remove from oven to serving dish, drizzle with agave syrup and garnish with pepitas.

Chile Rubbed Smoked Turkey

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A blend of red chiles, spices and orange juice produce a flavorful skin on this Out West inspired Chile Rubbed Smoked Turkey.

Guajillo, New Mexico and Chile de Arbol combines with earthy cumin, cinnamon and notes of agave and orange juice, making this Chile Rubbed Smoked Turkey a delicious Out West favorite for Thanksgiving.

The best thing about smoked turkey is that it’s already cooked, which means you have more oven time for other dishes to cook. This 10 pound smoked turkey takes less than two hours to warm in the oven and comes out juicy enough to make gravy out of the drippings.

Chile Rubbed Smoked Turkey drippings have so much flavor from chiles and oranges and create a beautifully colored gravy. While the turkey is resting, melt two tablespoons butter in a sauce pan, then stir in two tablespoon’s flour and cook over medium heat until combined. Slowly add drippings from turkey until thickened. For an extra touch, add a pinch of cumin and smoked paprika and stir to combine.

Ingredients in Chile Rubbed Smoked Turkey

  • Smoked Turkey – Pre-cooked smoked whole turkey can be purchased at your local meat shop or frozen at the grocery store. Silvana Meats is our local place to get farm fresh smoked turkey. Make sure to plan ahead if you purchase a frozen smoked turkey – it will take a few days to defrost.
  • Chiles – Dried Guajillo, New Mexico and Chile de Arbol can be found in the Mexican section of your grocery. Usually in a clear plastic bag.
  • Cinnamon – Either grated from a cinnamon stick or pre-ground. For a more intense flavor use roasted cinnamon.
  • Cumin – Ground cumin adds an earthy flavor.
  • Orange Juice – Fresh orange juice to cut through the spices.
  • Agave Syrup – Usually in the baking aisle, adds a natural sweetness.

Preparation

  1. Preheat oven to 350 degrees.
  2. Dry toast chiles in pan over medium high heat.
  3. Blend toasted chiles, chicken broth, garlic, cinnamon, cumin and orange juice until smooth.
  4. Rub chile mixture over smoked turkey, followed by agave syrup.
  5. Tuck sliced oranges and sage in around turkey.
  6. Cover with foil and bake at 350 degrees for about 10 minutes per pound.

Related Recipes

  • This Thanksgiving head Out West with this Chorizo Cornbread Stuffing packed full of sliced apple, pecan and celery with rustic bread cubes.
  • Earthy chanterelle mushrooms, sage and leeks come together with toasted bread cubes in this rustic Out West Chanterelle Sage Stuffing.
  • An easy side dish full of flavor, Roasted Spiced Carrots with Agave and Pepitas bring rustic elegance to your table.
  • Pumpkin Cream Bars with Chili Lime Pepitas combines the flavors of traditional pumpkin pie with lime zested whipped cream topping and chili lime pepitas in a graham cracker crust.
A blend of red chiles, spices and orange juice produce a flavorful skin on this Out West inspired Chile Rubbed Smoked Turkey

Chile Rubbed Smoked Turkey

A blend of red chiles, spices and orange juice produce a flavorful skin on this Out West inspired Chile Rubbed Smoked Turkey
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 2 hrs
Course Main Course
Cuisine American, Thanksgiving
Servings 10

Ingredients
  

  • 1 10-11 pound smoked turkey thawed
  • 2 Guajillo chiles
  • 2 New Mexico Chiles
  • 2 Chile de Arbol
  • 1 cup chicken broth
  • 3 large garlic cloves
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 1/2 cup orange juice
  • 1 tbsp. agave syrup
  • 1 orange sliced
  • 1 bunch sage

Instructions
 

  • Preheat oven to 350 degrees.
  • Place a small pan over medium high heat. Add Guajillo, New Mexico and Chile de Arbol to hot pan and dry toast while moving around in the pan, for about 2-3 minutes. They will soften and aroma will fill your kitchen. Be careful not to burn.
  • Remove chiles from pan and place in blender with chicken broth, garlic cloves, cinnamon, cumin and orange juice. Let cool for a minutes or so, then blend until smooth.
  • Place smoked turkey in a large roasting pan. Rub chile mixture all over smoked turkey, followed by agave syrup. Tuck sliced oranges and sage in cavity and around outside of smoked turkey. Cover with foil and cook for about 2 hours or until 140 – 145 degree internal temperature is reached. It's about 10 minutes per pound.
Keyword Pacific Northwest Thanksgiving, Spice Rubbed Turkey

Chanterelle Sage Stuffing

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Earthy chanterelle mushrooms, sage and leeks come together with toasted bread cubes in this rustic Out West Chanterelle Sage Stuffing.

Chanterelle mushrooms are sautéed in butter with sliced leeks then combined with seasoned toasted bread cubes in this Chanterelle Sage Stuffing, perfect for your vegetarian Thanksgiving guests. You won’t miss the meat in this dish. The chanterelle mushrooms provide a meaty alternative and make this a signature Out West Food & Lifestyle dish.

Looking to forage your own chanterelle mushrooms? Learn a few tips and grab the recipe for my Chanterelle Crostini. It’s the perfect appetizer!

Ingredients in Chanterelle Sage Stuffing

  • Chanterelle Mushrooms – Freshly foraged and air dried, if possible. This is the main ingredient, so you want the best chanterelles you can find. Slice thick or tear to maintain that rustic feel. They tend to shrink when cooked.
  • Toasted Seasoned Bread Cubes – Often found in the deli section during the holidays or you can make your own using day old French bread, cubed, seasoned with one tablespoon of poultry seasoning, a pinch of salt and baked in a 350 degree oven for about 15 minutes.
  • Shallot – Part of the onion family. Find these next to the garlic and onion.
  • Celery – Organic is my choice for celery, adds a fresh flavor.
  • Sage – Fresh sage from the produce section or your own garden.

Preparation

  1. Place toasted bread cubes in a large mixing bowl.
  2. Sauté shallot, celery and garlic in bacon grease, lard or vegetable oil over medium high heat for 1-2 minutes until softened. Set aside.
  3. Sauté chanterelle mushrooms in bacon grease, lard or vegetable oil for 3-4 minutes until just softened.
  4. Add butter, sage and shallot mixture to pan. Turn off heat and let butter melt.
  5. Combine chanterelle shallot mixture with toasted bread cubes.
  6. Whisk egg and broth together then fold into bread mixture until completely combined.
  7. Cover with foil and bake at 350 degrees for 30 minutes.

Related Recipes

  • An easy side dish full of flavor, Roasted Spiced Carrots with Agave and Pepitas bring rustic elegance to your table.
  • A blend of red chiles, spices and orange juice produce a flavorful skin on this Out West inspired Chile Rubbed Smoked Turkey
  • This Thanksgiving head Out West with this Chorizo Cornbread Stuffing packed full of sliced apple, pecan and celery with rustic bread cubes.
Earthy chanterelle mushrooms, sage and leeks come together with toasted bread cubes in this rustic Out West Chanterelle Sage Stuffing.

Chanterelle Sage Stuffing

Earthy chanterelle mushrooms, sage and leeks come together with toasted bread cubes in this rustic Out West Chanterelle Sage Stuffing.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Course Side Dish
Cuisine American, PNW, Thanksgiving, Vegetarian
Servings 6

Ingredients
  

  • 8 cups seasoned toasted bread cubes
  • 2 tbsp. vegetable oil or bacon grease divided
  • 1 cup shallot thinly sliced
  • 1 cup celery sliced
  • 1 tbsp. garlic minced
  • 3 cups chanterelle mushrooms thick sliced or torn
  • 1/2 cup butter sliced in a few pieces for easy melting
  • 3 tbsp. fresh sage rough chopped
  • 1 egg
  • 1 1/2 cup chicken broth

Instructions
 

  • Place seasoned toasted bread cubes in large mixing bowl. If making your own: Toss bread cubes with 1 tablespoon poultry seasoning and 1/4 teaspoon salt, place on sheet pan and bake at 350 degrees for about 15 minutes until toasted.
  • Sauté shallot, celery and garlic in 1 tablespoon of either vegetable oil or bacon grease over medium high heat for about 2 minutes. Set aside.
  • Add remaining 1 tablespoon vegetable oil or bacon grease to pan and sauté chanterelles mushrooms over medium high heat for about 3-4 minutes.
  • Turn the heat off and add butter to the pan, letting it melt into the chanterelle mushrooms.
  • Combine shallot mixture and chanterelle mushroom mixture to seasoned toasted bread cubes. Fold in sage.
  • Whisk egg into broth and combine with toasted bread cube mixture until completely coated.
  • Place stuffing mixture in a prepared baking dish, cover with foil and bake for 40 minutes at 350 degrees. Remove foil for the last 10 minutes if you like a crispier top.
Keyword Thanksgiving Dressing, Vegetarian Thanksgiving