Thanksgiving Dishes That Discard Tradition

Img courtesy Stacy Spensely

This year for Thanksgiving I’m keeping it simple, but still putting a twist on new things. Of course, there will be turkey, spatchcocked to cook faster. That’s where the normal Thanksgiving meal ends. Instead of sweet potato casserole I’m baking sweet potatoes whole and then adding a lovely dollop of marshmallow fluff before torching it a bit to mimic the char of roasted marshmallows. Instead of making both stuffing and rolls, I’m making little rolls stuffed with stuffing ingredients, very meta! Cranberry orange walnut cranberry sauce instead of basic cranberry sauce. And instead of green bean casserole? Green beans smothered in caramelized onions and mushrooms.

But, if I felt like being more ambitious, here’s what I’d love to try (probably not all together):

Cherry Hazelnut Stuffing

Turkey Roulade with Garlic and Herbs

Smoky Cranberry-Apple Sauce

Mashed Sweet Potatoes with Pears, Sage & Browned Butter

They all sound amazing, right?!

What are your different Thanksgiving recipes? Let me know in the comments!

Recipe: Turkey Taco Wake Up Wraps

Sometimes ideas just hit me and I find myself unable to think of anything else until I figure out how to make it work. The thing that triggered me here was breakfast burritos. Man they always look so delicious, but I really can’t swing eating an entire burrito sized tortilla for breakfast: those things can be upwards of 200 calories apiece. I had this vision of fusing the breakfast burrito idea with the Dunkin’ Donuts Wake Up Wrap, something that’s tasty and low calorie not high in sodium and not terribly filling.

Now I love lavash bread, and I had a vision of perfectly square baked eggs on square lavash bread folded neatly in half: as study in symmetry. It very nearly worked out that way, too! Here’s how I did it:

I preheated the oven to 350 degrees then browned my turkey in a large skillet over medium heat before adding 2 tbsp of no salt taco seasoning and 1/3 cup water, simmering it until the turkey was almost dry, then removed it from the heat.

I then used my stick blender to blend up 8 whole eggs into a smooth liquid.

In a baking dish lined with parchment I spread out the turkey, then slowly poured the egg on top so it wouldn’t move the turkey around. I popped that baby in the oven and baked it for 30 minutes.

In the meantime I laid out the lavash bread and divided 1 cup of shredded cheddar cheese between them.

Then I drained and rinsed a can of kidney beans and warmed them in a skillet, mashing them with water to make my own refried beans! I simmered them gently until they got nice and thick like a paste. This is important for the portability of the sandwich: you don’t want the beans runny or they’ll just drip out the side of your sandwich.

I cut my eggs into perfect little egg squares just like in my imagination.

Then all I needed to do was put an egg square on top of the cheese, then add a scoop of beans. I folded them all in half and pressed down to squish the beans flat and stick the sandwich together.

If you wanted to eat one right away, like I did, go for it! If not, wrap them all tightly in plastic wrap, and then stick them in a zip top bag. You can freeze these and then pull one out whenever you need breakfast: just remove the plastic wrap then put it in a paper town and microwave at 50% power until warmed through.

I froze half the batch for later and kept some in the fridge for this week. I can see myself snacking on one of these on my way to work, or on a leisurely morning topped with a bit of salsa and sour cream, what about you?!

Turkey Taco Wake Up Wraps

  • Servings: 8
  • Difficulty: easy
  • Print

An easy breakfast for those mornings you want to grab something and go.

NUTRITION: 347 cals, 16.8g fat, 598.5mg sodium, 21.4g carbs, 32.6g protein.


  • 1 lb lean ground turkey
  • 2 tbsp salt-free taco seasoning & 1/3 cup water
  • 8 large eggs
  • 8 pieces of lavash bread
  • 1 can dark red kidney beans
  • 1 cup shredded cheddar cheese


  1. Preheat oven to 350 degrees.
  2. In a skillet over medium high heat, brown the turkey until no longer pink. Add the taco seasoning and water and simmer until water is absorbed. Remove from heat.
  3. Whisk the eggs thoroughly until smooth.
  4. In a 9 x 13 baking dish lined with parchment paper, spread the turkey evening in the bottom of the pan, then pour the eggs over top, gently so as not to move the turkey around too much. Put into the pre-heated oven and bake for 30 minutes.


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