22 Thanksgiving Main Dishes That Are Better Than Turkey

Maybe you don’t like turkey, or it’s too expensive, or just not worth the work. We’ve got recipes to get excited about.

Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

By The New York Times

Published Nov. 17, 2020 Updated Nov. 6, 2025

Thanksgiving might seem like it’s defined by turkey, but a big, glossy Norman Rockwell-style bird isn’t required for a festive holiday. Maybe you don’t like turkey, or maybe soaring food prices are making it difficult for you to find one at an affordable price. Whatever the reason, here are 22 Thanksgiving recipes for a turkey-free table.

1. Roast Chicken With Maple Butter and Rosemary

Overhead view of a whole roasted chicken with a mahogany-colored skin. It sits in a pool of brown and yellow juices inside a black cast-iron skillet, set on a white marble surface. — Credit...Con Poulos for The New York Times. Food Stylist: Simon Andrews.

Say you’re having a small get-together, but you still want to serve a gorgeous, burnished bird. Let us introduce you to this sweet and salty roast chicken from Colu Henry. Basting the chicken with a rosemary-infused maple butter throughout cooking helps caramelize the outside and creates pan juices that are delicious served over — you guessed it — mashed potatoes. Brush up your poultry skills with our guide on how to roast chicken.

Recipe: Roast Chicken With Maple Butter and Rosemary

2. Beef Wellington

A carved beef Wellington resting on a white platter, with two thick slices separated from the golden yellow pastry log. The cross-section reveals the medium-rare beef tenderloin wrapped in a dark layer of mushroom and herb mixture. — Melissa Clark’s beef Wellington.Credit...Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Melissa Clark’s classic beef Wellington is something to truly be thankful for. A tender beef fillet is wrapped in mushrooms and shallots, then enrobed in a golden layer of puff pastry. The key to success is an instant-read thermometer. Bake until a thermometer inserted in the center reads 115 degrees for a lovely pink rare center, 25 to 35 minutes, and not a minute more.

Recipe: Beef Wellington

3. Ombré Gratin

Two tan plates hold squares of a layered gratin with a beet-red base, an orange center and a white top. It’s topped with toasted and frilled phyllo. Just behind it is a baking dish with many more servings. — Individual servings of a colorful root vegetable gratin with an ombre effect from deep red to yellow, topped with a flaky, ruffled phyllo crust.Credit...Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.

This gorgeous rainbow gratin from Alexa Weibel showcases layers of beets, butternut squash, sweet potatoes and potatoes with a frilly phyllo topping for a vegetarian centerpiece that’ll make jaws drop.

Recipe: Ombré Gratin

4. Skillet Pork Chops and Apples With Miso Caramel

Glazed pork chops with sautéed apples sit in a cast-iron skillet. A spoon sits to the left. — Credit...Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.

In this 30-minute one-pot recipe from Ali Slagle, brown sugar, apple cider vinegar and white miso are cooked down into a glossy, salty-sweet sauce for the classic combination of pork chops and apples.

Recipe: Skillet Pork Chops and Apples With Miso Caramel

5. Samosa Pie

A tall samosa pie, photographed from the side, sits on a cutting board against a gray background. A single slice is pulled out to show the inside of the pie, which is filled with peas, potatoes and ground lamb. — Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

This majestic savory pie from Nadiya Hussain, the British author and television host, is packed with ground lamb, potatoes, peas and spices. The crust is tinted with turmeric so it bakes up a beautiful and vibrant gold.

Recipe: Samosa Pie

6. Maple-Baked Salmon

A baked salmon fillet topped with whole grain mustard, herbs and lime zest, served with lemon wedges in a white baking dish. — Credit...Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

In this easy five-ingredient recipe from Genevieve Ko, a combination of maple syrup, mustard and mayonnaise is slathered onto a simple piece of salmon, which is then baked low and slow at 325 degrees for a spectacular main dish.

Recipe: Maple-Baked Salmon

7. Lasagna

A cross-section of baked lasagna showing layers of noodles, ricotta, meat sauce and melted mozzarella cheese. — Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Many Italian American families serve lasagna in addition to their roast turkey, but this lasagna from Regina Schrambling — outrageously rich with layers of pasta, homemade sauce, three cheeses, Italian sausage and meatballs — deserves the spotlight.

Recipe: Lasagna

8. Ina Garten’s Make-Ahead Coquilles St.-Jacques

Three individual black cast-iron skillets containing a creamy baked scallop dish topped with a toasted, golden-brown crust. — Credit...Johnny Miller for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Kate S. Jordan.

Don’t let the name intimidate you. It’s just a fancy way of describing the classic French dish of scallops in a lovely cream sauce, nestled under a layer of crunchy bread crumbs and Gruyère cheese. Sam Sifton adapted this easier version from Ina, so you know it has to be good, but the biggest selling point might be that you can make it the night before, then warm it through when you’re ready to eat.

Recipe: Ina Garten’s Make-Ahead Coquilles St.-Jacques

9. Vegetarian Mushroom Wellington

Overhead view of a vegetarian mushroom Wellington with a golden, diamond-patterned puff pastry crust, partially sliced on a black serving platter. The cross-section reveals layers of mushrooms and savory filling; a small bowl of deep red sauce and sprigs of rosemary sit nearby. — Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Sam Sifton once called Alexa Weibel’s mushroom Wellington “beautiful and fancy, Idris Elba in black tie, the perfect Thanksgiving guest.” It is no easy feat — there is no shortcut to be taken here, beyond preparing the separate components a day in advance — but set it in front of guests and it can compete with any turkey on any table, unifying vegans, vegetarians and omnivores.

Recipe: Vegetarian Mushroom Wellington

10. Pernil

A deeply browned, crispy-skinned roasted pork shoulder partially carved on a rustic wooden cutting board next to a large knife. — Credit...Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

A beloved dish typically served at special occasions in Puerto Rico (especially Thanksgiving and Christmas), pernil is pork shoulder that’s been marinated in garlic, citrus and herbs, then slow-roasted on high heat to achieve a crisp chicharrón, or skin. This version was developed by Von Diaz, who credits the chef Maricel Presilla for teaching her how to achieve crisp skin and tender, fall-apart meat.

Recipe: Pernil

11. Mushroom Potpie

Mushroom pot pie, with a flaky, buttery crust and a section cut out revealing the creamy filling, baked in a cast-iron skillet. — Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

This root-vegetable-and-mushroom potpie from Alexa Weibel offers lots of options: Bake it in a large cast-iron skillet or cook it in individual ramekins. If you’re serving both vegetarians and meat eaters, divide the filling between two pie plates, and add rotisserie chicken, bacon, lardons or even duck confit to one before covering each with a blanket of puff pastry.

Recipe: Mushroom Potpie

12. Murgh Makhani (Butter Chicken)

An overhead view of several chicken pieces swimming in a glossy, reddish-orange tomato and cream sauce. The traditional butter chicken is finished with small green sprigs of cilantro, and one cinnamon stick is visible in the middle. — Credit...Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.

This is a cozy, spice-laden dish made of yogurt-marinated chicken bathed in a golden sauce of butter, onions, ginger, tomatoes, garam masala, cumin, turmeric and cinnamon. Sam Sifton adapted this version from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It’s better than any roast turkey could ever dream of being.

Recipe: Murgh Makhani (Butter Chicken)

13. Vegetarian Lasagna Bolognese

A baked lasagna in a white rectangular dish, topped with bubbling, melted mozzarella and a rich, dark red mushroom sauce. — Credit...Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Alexa Weibel is a wizard when it comes to making meatless variations of dishes that taste just as delicious — if not more — than their meat-laden counterparts. Take, for instance, this vegetarian lasagna, which begins with a robust vegan Bolognese made with seared mushrooms, toasted walnuts, balsamic vinegar, tomato paste, soy sauce and Marmite. (Skip the Marmite if you can’t find it.) Once you’ve got the sauce made, the rest is just assembly.

Recipe: Vegetarian Lasagna Bolognese

14. Mussakhan (Roast Chicken With Sumac and Red Onions)

An overhead view of roasted chicken legs and thighs coated in a dark, rich sauce and arranged on a layer of flatbread. The dish is topped with deeply caramelized red onions, sprinkled with pine nuts, and garnished with fresh green parsley. — Yasmin Khan’s mussakhan, a roast chicken with sumac and red onions.Credit...Johnny Miller for The New York Times. Food Stylist: Susan Spungen

Roasting chicken is a smart option for a small Thanksgiving, but if you want something a bit more interesting, try this recipe from Yasmin Khan. Mussakhan is a beloved Palestinian dish that is brightened with lemon and sumac, but also rich with warming spices like cumin, allspice and cinnamon. It will feel right at home on your Thanksgiving table.

Recipe: Mussakhan (Roast Chicken With Sumac and Red Onions)

15. Vegetarian Shepherd’s Pie

A baked vegetarian shepherd’s pie in a green enamel Dutch oven with a fluffy, golden-brown mashed potato topping. — Credit...Meredith Heuer for The New York Times

This meatless Thanksgiving centerpiece from Samantha Seneviratne has the mashed potatoes baked right in! French green lentils (Puy lentils) are the cornerstone of this hearty pie, and while they can be a little harder to find than traditional brown, they hold up better to long cook times and a creamy potato topping.

Recipe: Vegetarian Shepherd’s Pie

16. Slow-Roasted Beef

Thinly sliced, medium-rare roast beef with a deep pink center, fanned out on a light wooden cutting board. — Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

J. Kenji López-Alt takes an affordable piece of beef (any inexpensive, lean meat like top round or tri-tip will do), seasons it generously with salt and pepper and refrigerates it for one to two days, then gives it the reverse-sear treatment: roasting then searing until browned. You’ll end up with moist, succulent meat, but you can whisk together a pan sauce or gravy if you’d like to give it the traditional turkey treatment.

Recipe: Slow-Roasted Beef

17. Pan-Roasted Duck With Wild Mushrooms

Seared duck breasts on a wooden board next to a cast-iron skillet filled with sautéed mushrooms and parsley. — Credit...Andrew Scrivani for The New York Times

Duck is richer, and perhaps even more regal than a Thanksgiving turkey, and this pan-roasted version from David Tanis is easily scalable — one breast easily serves two if your celebration is cozy. This dish is served with a rich pan sauce using fresh and dried mushrooms, red wine and herbs. It’s fancy and festive.

Recipe: Pan-Roasted Duck With Wild Mushrooms

18. Mrouzia Lamb Shanks

A braised lamb shank with a rich sauce, raisins and chopped almonds, served over a bed of couscous on a white plate. — Credit...Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Mrouzia is a Moroccan tagine often enjoyed on holidays or special occasions. Nargisse Benkabbou’s recipe combines lamb shanks with a syrupy sauce of honey and raisins, seasoned with saffron and ras el hanout. It’s a sweet, subtly spiced centerpiece that can be prepared a day in advance.

Recipe: Mrouzia Lamb Shanks

19. Potato-and-Radicchio Tart

An overhead shot of a savory tart topped with fuchsia-colored raddichio and grated Parmesan cheese on top of slightly wrinkled parchment paper. To the right, is a serving knife. — Credit...Gentl and Hyers for The New York Times. Food stylist: Michelle Gatton. Prop stylist: Amy Wilson.

This stunning tart from the pastry chef Natasha Pickowicz has it all: a buttery, homemade pâte brisée base topped with creamy potatoes, which melt into a layer of ricotta and provolone, all crowned with a pile of acidic, just-dressed fresh radicchio. This recipe makes two crusts — so you can use the second to repurpose Thanksgiving leftovers.

Recipe: Potato-and-Radicchio Tart

20. Roast Pork With Milk

Gravy is being poured out of a boat over slices of pork sitting on a serving platter with a utensil out to the side, all resting on top of a tablecloth. In the background, there is a blurred image of a coup glass. — Credit...Andrew Scrivani for The New York Times

A French bistro staple from the chef Adrienne Biasin, this dish “pairs well with a glass of Beaujolais and dreams of travel,” Sam Sifton wrote. It is dead simple: Sear a seasoned pork tenderloin alongside some onions until browned, simmer it gently in milk until tender, then whisk in cream for the simplest, richest gravy.

Recipe: Roast Pork With Milk

21. Saag Paneer Lasagna

A slice of saag paneer lasagna sits on a light porcelain plate on a gray surface. — Credit...Ghazalle Badiozamani for The New York Times. Food Stylist: Brett Regot.

Lasagna has found its way onto holiday tables for generations for many reasons: The dish easily fuels a crowd, feels special and amicably adapts to different cultures and generational variations. In Khushbu Shah’s recipe, the saag base is bolstered by warm spices and earthy dried fenugreek leaves, priming it perfectly for Thanksgiving.

22. Cola-Braised Beef With Chile-Lime Onions

Pulled braised beef in a porcelain white bowl on a light surface is next to a plate of buns and a bowl of pickled red onions. In the top left corner, is a bowl of cilantro for garnish. — Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

Ali Slagle’s slow-cooked beef nearly cooks itself due its easy, hands-off method. Cola plays double duty here, tenderizing the meat and also reducing into a deeply flavored sauce that lacquers the roast from the inside-out. Even better, it can be prepared ahead of time so that you can spend the big day focusing on dishes requiring your last-minute attention.