{"id":18493,"date":"2016-11-21T14:40:00","date_gmt":"2016-11-21T22:40:00","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=18493"},"modified":"2021-11-15T13:30:24","modified_gmt":"2021-11-15T21:30:24","slug":"real-food-thanksgiving-recipes","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/real-food-thanksgiving-recipes\/","title":{"rendered":"How to Serve a Real Food Thanksgiving Dinner"},"content":{"rendered":"\n

Growing up, Thanksgiving was an all-day affair for my family. We'd wake early to cook and fast until mid-afternoon when dinner was served. Since then, I've hosted countless Thanksgiving dinners - some for strangers, some for only our small family, and some for large gatherings of people. <\/p>\n\n\n\n

Over time, I've put a few tricks together that make hosting simple no matter how big (or small), and here are a few of our family's favorite real food Thanksgiving recipes<\/strong> to share.<\/p>\n\n\n\n

\"thanksgiving<\/figure>\n\n\n\n
\n
\n
\n
\n

Little Nibbles to Start<\/h2>\n\n\n\n

Rarely will all the components of your meal be ready at a precise time; rather, there needs to be some element of flexibility in your timing that allows for a late turkey or a forgotten cranberry sauce. Having a few small appetizers and little nibbles available for your guests when they start to trickle in makes smart sense.<\/p>\n\n\n\n

These items should be easy to make ahead, and perfect for serving at room temperature. Briny olives, toasted sourdough bread<\/a>, cured meats, and bowls full of spiced nuts are easy to have on hand. A fall-inspired charcuterie board<\/a> is perfect for greeting guests.<\/p>\n\n\n\n

In addition to these basics, I like to keep a bowl of these toasted almonds with rosemary<\/a> on hand as well as some chicken liver p\u00e2t\u00e9<\/a> or potted cheddar<\/a>. Little brie bites<\/a> are delicious, too. Fermented vegetables are nice, owing to their sourness and the way they can perk up the appetite, too. <\/p>\n\n\n\n

<\/p>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

\n\n\n\n
\n

Soups + Salads<\/h2>\n\n\n\n

If you're serving a sit-down menu with one course at a time, soup makes a nice start to the meal. If you're serving a big buffet-style dinner, a salad makes more sense because it holds a little longer and it saves you dishes. <\/p>\n\n\n\n

Soups made from winter squash are perfect for this, and this Butternut Squash Soup with Harissa Oil<\/a> is a nice flavor-forward start to the meal. For salads, we often opt for sturdy root vegetables such as this Roasted Beet Salad with Walnuts and Kombucha Vinaigrette<\/a> or this Quinoa Salad with Oranges and Cranberries<\/a>.<\/p>\n\n\n