Altering a traditional Thanksgiving recipe is a dangerous game.
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.
But, hear this, I dont mix them in.
Every muscle in my body wants to mix them in, but I leave them be.
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.
Infused oil, however, is subtle.
Be bold (but within reason)
Some like to court danger.
I’m one of them.
But honestly, the results are hit or miss.
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 withcrispy fried garlicand crunchy bacon.
A favorite tuneup: Put pecans and bacon in the ol’sweet potato casserole.
I know that seems obvious, but you dont go rogue and end up looking like a fool.
Test out your experiment before you cook it for your (possibly judgmental) loved ones.
Imagine the table as a giant cheese boardall 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.
Theres 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.)
Hopefully youll inspire some guests to take more flavor risks.
