Thanksgiving dinner: It’s an annual American tradition celebrated in millions of homes throughout the country with standard comfort foods that, over the years, have come to represent home, hearth, and gathering with loved ones. Many of us count on enjoying that meal of turkey and stuffing with gravy, mashed potatoes, all manner of autumnal vegetables, breads, and assorted pies arrayed on the dining table for a feast like no other. But if you’re in charge of, or taking part in, organizing and preparing the feast, perhaps you’re looking to put a new spin on those traditional holiday ingredients.
I’m not talking about wandering too far off the path here. Or spending even more money on groceries, or more time than you already do in the kitchen. I’m talking of a few tweaks here and there to glow up “the usual.
” We asked a trio of local professional chefs for advice, and true to form, they were generous with delicious, innovative recipes that focus on seasonal bounty and delectable flavors. Those chefs, from Fish Bones Grill in Lewiston, Sedgley Place in Greene and Flux in Lisbon, have brought their expertise and imaginations to this twist on the traditional with some delicious options. Like .
. . lasagna layered with butternut squash, spinach, and cheeses; delicata squash stuffed with popping colorful textures; Brussels sprouts combined with apples and candied bacon; and even an elegant, but simple presentation of Maine scallops perched on sweet potato puree and fini.
