Turkey might be the traditional center of the Thanksgiving table, but there are times when an alternative main dish is desired. For a holiday meal with a twist, we offer a selection of festive main course recipes including roast beef, pork tenderloin, Cornish hens, salmon, duck, lasagna, and roast chicken.
This contemporary take on beef Wellington reimagines pastry-wrapped tenderloin as a tart, showcasing flavors both comforting and complex. Crisp, buttery puff pastry forms the foundation; foie gras enriches the sauce.
Confit is a popular French preserving process that involves slow-cooking salt-cured meat in its own fat, then allowing it to sit in the fat for up to a few weeks while the flavor deepens. This recipe is brought to us by Anne Willan, founder of La Varenne cooking school in Burgundy, France, and author of "From My Chateau Kitchen."