29 Non-Traditional Thanksgiving Dinner Ideas If You Don't Like Turkey
Turkey alternatives you'll really be thankful for.

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If I’m being honest, roast turkey is my least favorite part of T-Day. What I really want is a non-traditional Thanksgiving dinner and I’ve often wondered, "What can I serve on Thanksgiving instead of turkey?" This bird is notoriously dry and bland yet has us in a culinary chokehold tighter than my pants after the big meal. Why though? If you think it's because the Pilgrims had this poultry at their first Thanksgiving, then buckle up your breeches: There's no record of turkey on the menu at Plymouth Rock! In fact, the Wampanoag people brought venison. The three-day feast also likely included lobster, clams and mussels — we're talking about coastal Massachusetts, after all.
The holiday is meant to celebrate the bounty of the harvest so we can think beyond the tired Thanksgiving dinner menu with sides like green beans (which, by the way, aren’t even considered a fall vegetable). This list of recipes has loads of comforting, soul-satisfying dishes that feel abundant. Most of them feed a crowd but if you’re planning just an intimate gathering this year, you’ll be able to swing a non-traditional Thanksgiving menu for two to four people.
The goal is to create a tablescape of many unique Thanksgiving dishes. In keeping with the spirit of the OG event in 1621, the menu can draw from the different cultures that make up these great United States. It's also a golden opportunity to serve an inclusive meal that reflects how modern folks like to eat today, whether it be vegetarian recipes, vegan Thanksgiving ideas, dairy-free or gluten-free Thanksgiving recipes. Even without the big ole turkey, these recipes are so delicious, there's guaranteed to be plenty of gobbling.
Susan (she/her) is the Senior Food Editor at Good Housekeeping, where she leads wine, spirits, and drinks coverage and helps shape food content across platforms. In the Kitchen & Cooking Lab, she develops and rigorously tests recipes, drawing on experience that spans Food & Wine, Food Network, three meal kit companies, a Brooklyn wine shop, and Chez Panisse in Berkeley, California. A graduate of Brown University, she has also collaborated on over a dozen cookbooks and cocktail books.
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