Beyond Turkey: Rethinking Your Thanksgiving Feast

For generations, Thanks giving has been synonymous with turkey. This impressive bird is a true showstopper, symbolising abundance and celebration. Its golden-brown presence has dominated family feasts since the 1800s. But how did turkey become the centrepiece of Thanksgiving? In the mid-1800s, an American editor published recipes for roast turkey and pumpkin pie to coincide with the harvest season. This sparked a tradition that quickly gained popularity and has endured ever since. Turkey was once an affordable option, and its ability to serve many people, encouraging sharing and togetherness, made it an ideal choice. Before turkey took centre stage, dishes such as venison, seafood and duck were far more common at American and Canadian households.

But what if Thanksgiving was celebrated differently, using ingredients other than turkey to mix things up? With increased seasonal demand, turkey has become more expensive. It is also time-consuming to prepare and may take several days from start to finish. For smaller families, exploring delicious alternatives can be a smart and satisfying choice. Slow-roasted lamb shanks, beef tenderloin or salmon Wellingtons, and beautifully roasted chicken are all wonderful options. This Thanksgiving, stepping beyond turkey is not about breaking tradition; it is about creating a feast that feels exciting, meaningful and uniquely yours.

This Salmon Wellington recipe is ideal for a group of four. Simply multiply the quantities for larger gatherings or prepare a whole fillet instead of individual portions. It will bring variety and elegance to your Thanksgiving table this year.

SALMON WELLINGTON (SERVES 4)

Ingredients:

• 4 salmon fillets (skinless, 150–180g each)

• Salt and black pepper

• 2 tbsp butter

• 4 cloves garlic, finely minced

• 4 cups fresh spinach

• 4 tbsp cream cheese (or ricotta)

• 2 sheets puff pastry (thawed in the fridge)

• 1 egg, beaten (for egg wash)

• 2–3 tsp Dijon mustard (optional)

Instructions:

MAKE THE SPINACH FILLING

• Heat butter in a pan over medium heat.

• Add garlic and sauté for 30 seconds until fragrant.

• Add spinach and cook until completely wilted (2–3 minutes).

• Stir in cream cheese until smooth and creamy.

• Season with a little salt and pepper.

• Transfer to a bowl and let it cool completely (important so pastry doesn’t get soggy).

PREPARE THE PASTRY

• Roll out each puff pastry sheet slightly.

• Cut each sheet into 2 equal rectangles you should have 4 pieces total.

• Place a spoonful of the cooled spinach filling in the center of each pastry rectangle.

ASSEMBLE THE WELLINGTONS

• Pat salmon dry and season both sides with salt and pepper.

• Optional: Spread ½ teaspoon Dijon mustard on the salmon fillets.

• Place each fillet on top of the spinach mixture.

• Fold the pastry over the salmon like a parcel, sealing edges tightly.

• Flip each parcel seam-side down on a lined baking tray.

BAKE

• Brush each Wellington with beaten egg.

• Lightly score the top with a knife for decoration (don’t cut through).

• Bake at 200°C for 22–25 minutes, until pastry is golden and crisp.