As the leaves turn golden and the air grows crisp, Thanksgiving approaches, heralding a time of gratitude and family gatherings. This year, why not take your taste buds on a culinary adventure by adding an exotic twist to your Thanksgiving dinner?

Moving beyond the traditional roast turkey and stuffing, we invite you to explore a menu that infuses global flavors into this beloved holiday. From the spicy aroma of Tandoori Turkey to the sweet allure of Mango Sticky Rice, each dish in this menu promises to be a delightful surprise, bringing the world to your table.

Let's embark on this flavorful journey, creating new traditions and memories along the way.

Tandoori Turkey

Ingredients:

• 1 whole turkey (size as needed)

• 2 cups plain yogurt

• Juice of 2 lemons

• 3 tablespoons tandoori masala

• 4 cloves garlic, minced

• 1 tablespoon ginger paste

• Salt to taste

• 4 tablespoons butter, melted

Instructions:

• Clean the turkey and pat it dry.

• In a large bowl, mix yogurt, lemon juice, tandoori masala, garlic, ginger paste, and salt.

• Rub the marinade all over the turkey, inside and out. Marinate overnight in the refrigerator.

• Preheat the oven to 325°F (165°C).

• Place the turkey in a roasting pan and cover loosely with foil.

• Roast the turkey, basting regularly with melted butter, for about 15 minutes per pound, or until the internal temperature reaches 165°F (75°C).

Let the turkey rest before carving.

Moroccan Couscous with Vegetables

Ingredients:

• 1 cup couscous

• 2 tablespoons olive oil

• 1 onion, diced

• 2 carrots, diced

• 1 zucchini, diced

• 1 red bell pepper, diced

• 2 cups vegetable broth

• 1/2 cup raisins

• 1 teaspoon cumin

• 1/2 teaspoon coriander

• 1/2 teaspoon cinnamon

• Salt and pepper to taste

Instructions:

• In a large skillet, heat olive oil over medium heat.

• Sauté onions, carrots, zucchini, and bell pepper until softened.

• Stir in couscous, vegetable broth, raisins, cumin, coriander, cinnamon, salt, and pepper.

• Bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes.

Fluff the couscous with a fork before serving.

Brazilian Cheese Bread (Pão de Queijo)

Ingredients:

• 2 cups tapioca flour

• 1 cup milk

• 1/2 cup vegetable oil

• 2 eggs

• 1 1/2 cups grated Parmesan cheese

• Salt to taste

Instructions:

• Preheat oven to 400°F (200°C).

• In a large bowl, mix together tapioca flour and salt.

• In a saucepan, heat milk and oil until hot but not boiling.

• Pour the hot liquid over the tapioca flour and stir to combine.

• Let the mixture cool slightly, then add eggs and cheese, mixing well.

• Spoon the batter into mini muffin tins, filling each cup about 3/4 full.

• Bake for 15-20 minutes, or until puffed and golden.

Serve warm.

Thai Pumpkin Soup

Ingredients:

• 4 cups pumpkin, peeled and diced

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 tablespoon ginger, minced

• 2 cups coconut milk

• 4 cups chicken or vegetable broth

• 2 tablespoons Thai red curry paste

• Juice of 1 lime

• 1 tablespoon fish sauce (optional)

• Salt and pepper to taste

Instructions:

• In a large pot, sauté onion, garlic, and ginger until fragrant.

• Add pumpkin, coconut milk, and broth. Bring to a boil.

• Reduce heat and simmer until pumpkin is tender.

• Blend the soup in batches or use an immersion blender until smooth.

• Stir in curry paste, lime juice, fish sauce, salt, and pepper.

• Heat through and adjust seasonings as needed.

Serve hot.

Mango Sticky Rice

Ingredients:

• 1 cup sticky rice (also known as glutinous rice)

• 1 1/2 cups coconut milk

• 1/4 cup sugar

• 1/2 teaspoon salt

• 2 ripe mangoes, sliced

• Coconut cream for drizzling

Instructions:

• Soak sticky rice in water for at least 2 hours, then drain.

• Steam the rice until tender, about 15-20 minutes.

• In a saucepan, combine 1 cup of coconut milk, sugar, and salt. Heat until dissolved.

• Mix the coconut milk mixture into the cooked rice and let it sit to absorb the liquid.

Serve the rice with slices of mango. Drizzle with remaining coconut milk or coconut cream before serving.

Hibiscus Tea Sangria

• Brew hibiscus tea and cool it down.

• Mix with red wine, orange liqueur, chopped fruits (like oranges and berries), and ice.

Embracing the spirit of Thanksgiving, this exotic menu not only celebrates the harvest but also the rich tapestry of global cuisines. As you gather around the table with loved ones, these dishes will not only satiate your appetites but also spark conversations about cultures and flavors from around the world. This Thanksgiving, we've journeyed through taste, adding new chapters to our holiday story. May your feast be filled with joy, laughter, and a myriad of flavors, reminding us all of the beauty in diversity. Happy Thanksgiving, and may your table always be a place of welcome and warmth.

If you have a suggestion for next month’s meal plan, let us know.