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A Colorful Thanksgiving For Veggie-Lovers

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If your motto is “eat the rainbow,” this Thanksgiving menu is for you. Yes, there’s turkey, but it’s really all about the vegetables. It begins with a brilliant roasted purple cabbage and pear salad. The two main dishes make the menu friendly to vegetarians and omnivores alike: a maple-brined turkey breast and a meatless vegetable tart. And the side dishes are what really give the plate a rainbow of color and flavor: brown-butter green beans with pine nuts, cinnamon mashed sweet potatoes, and lime-scented cranberry sauce. The menu ends with a pink cranberry-and-cream tart.

Menu Timeline

Two Days Ahead

  • Make the cranberry sauce.
  • Make the chocolate tart crust.
  • Cook and puree the cranberries for the tart.

One Day Ahead

  • Brine the turkey breast.
  • Roast the cabbage for the salad and the vegetables for the tart.
  • Make the dough for the vegetable crust.
  • Make the mushroom gravy.

In the Morning

  • Assemble and bake the vegetable tart
  • Blanch the green beans.

3 Hours Ahead

  • Make the cranberry fool filling, fill, and refrigerate the cranberry tart.
  • Begin roasting the turkey breast.

2 Hours Ahead

  • Make the mashed sweet potatoes; keep warm in a double boiler or slow cooker.

1 Hour Ahead

  • Make the salad dressing.
  • Take the cranberry sauce out of the fridge.

30 Minutes Ahead

  • Assemble the salad.
  • As the turkey breast rests, finish the gravy.
  • Make the brown butter and finish the green beans.

Just Before Serving

  • Carve the turkey breast.
  • Rewarm the vegetable tart, if you like.

 

The Menu

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