Alternative Thanksgiving Meal

This meal makes you appreciate all the great flavors of the holiday season.

Pork Cutlets Recipe and full Thanksgiving meal from Cooking Planit

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PRODUCE
  • Baby Spinach – 4 Ounces
  • Fresh Figs – 8
  • Fresh Sage – 1 Tablespoon
  • Garlic Cloves – 2
  • Green Apples – 2
  • Shallot – 2 Tablespoon
  • Sweet Potatoes – 2 Pounds
MEATS
  • Bacon – 4 Slices
  • Pork Cutlets – 8
DAIRY
  • Butter, Unsalted – 5 Tablespoons
CHEESE &
LUNCHMEAT
  • Blue Cheese, Crumbled – 1/3 Cup
DRY GOODS &
PACKAGED GOODS
  • Pistachios, Unsalted – 1/3 Cup
SPICE & BAKING
  • Black Pepper
  • Kosher Salt
  • Brown Sugar – 1 Tablespoon
  • Flour – 1 Cup
  • Ground Cinnamon – 1/2 Teaspoon
  • Panko Breadcrumbs – 1 Cup
CONDIMENTS, OILS
& DRESSINGS
  • Extra Virgin Olive Oil – 4 Tablespoons
  • Apple Cider Vinegar – 2 Tablespoons
  • Dijon Mustard – 1/2 Cup
  • Honey – 2 Tablespoons
BEVERAGES
  • Dry White Wine – 1/4 Cup

Crispy Pork Cutlets with Apples and Sage

Crisp up dinner tonight with these juicy pork cutlets served with sweet and savory sauteed apples.

Thanksgiving alternative: Crispy Pork Cutlets with Apples and Sage from Cooking Planit

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SIDE DISH: Sweet Potato and Bacon Puree

Sweet and salty always go well together, and this dish is no exception.

Cooking Planit Side Dish: Sweet Potato and Bacon Puree

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SIDE DISH: Fig, Pistachio & Blue Cheese Salad w/ Honey Vinaigrette

Truly elegant without any fuss, this salad impresses guests and taste buds.

Cooking Planit Side Dish: Fig, Pistachio and Blue Cheese Salad with Honey Vinaigrette

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Thanksgiving Sides

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Garlic Mashed Potatoes

Classic mashed potatoes at their best. After you try this recipe, add any of your favorite flavors like blue cheese, caramelized onions, horseradish or truffle butter!

Cooking Planit recipe: Classic Garlic Mashed Potatoes

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PRODUCE
  • Garlic Cloves – 6
  • Russet or Baking Potatoes – 2 Pounds
DAIRY &
EGGS
  • Butter, Unsalted – 8 Tablespoons
  • Heavy Cream – 1/2 Cup
SPICE &
BAKING
  • Black Pepper
  • Kosher Salt

PREP STEPS

  1. Peel the potatoes and cut into 1/2 inch cubes. Place in a large pot. Fill the pot with cold water to cover the potatoes by about 1 inch. Place on the stove.
  2. Smash the garlic under the side of your chef’s knife to remove the peel. Place the smashed cloves in the pot with the potatoes.

COOK STEPS

  1. Turn the heat on high under the pot of potatoes. Proceed with next step as water comes to a boil.
  2. Once water is boiling, cook the potatoes until tender and easily fall apart when pierced with a fork, about 10-15 minutes.
  3. Cut the butter in cubes and place in a medium microwave-safe bowl. Microwave on high in short 20-second increments until butter is melted.
  4. Once butter is melted, stir in heavy cream and microwave again, in short increments, until mixture is warm.
  5. Place the strained potatoes back in the pot and place the pot over medium heat. Cook out excess moisture, stirring often for about 3-5 minutes.
  6. Once potatoes are dried out, remove from heat and use a potato masher or a potato ricer to mash the potatoes until smooth.
  7. Once the potatoes are smooth, place back over low heat and pour in about 1/3 of the melted butter and cream mixture. Stir until the liquid is absorbed, then pour in another 1/3 of the mixture. Continue this process until all the butter and cream mixture is absorbed into the potatoes.
  8. Season the potatoes with salt and pepper to taste. Remove from heat. Cover until ready to serve.
  9. Transfer the garlic mashed potatoes to a serving bowl or dinner plates. Serve warm!

Thanksgiving Sides

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Sweet Potato Bisque

As good as it sounds! Creamy, smooth soup made with one of nature’s most nutrient-rich vegetables.

Thanksgiving Side: Sweet Potato Bisque from Cooking Planit

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PRODUCE
  • Celery – 1 Cup
  • Garlic Cloves – 1
  • Green Apples – 1
  • Onions – 1/2 Cup
  • Sweet Potatoes – 2 1/2 Pound
CONDIMENTS, OILS
& DRESSINGS
  • Extra Virgin Olive Oil – 2 Tablespoons
DAIRY &
EGGS
  • Heavy Cream – 2/3 Cup
CANNED GOODS,
SOUPS & MIXES
  • Vegetable Stock – 1 Cup
SPICE &
BAKING
  • Black Pepper
  • Kosher Salt
  • Dried Thyme Leaves – 1/2 Teaspoon
BEVERAGES
  • Apple Cider – 2 Cups

PREP STEPS

  1. Peel the sweet potatoes and cut into 1/2 inch cubes.
  2. Smash the garlic under the side of your chef’s knife to remove the peel, then mince the garlic.
  3. Finely chop an onion to measure the indicated amount. Add to the garlic.
  4. Cut celery into small pieces to measure the indicated amount. Add to the garlic and onion.
  5. Prepare a food processor with the blade attachment. If you don’t have a food processor, prepare a blender.

COOK STEPS

  1. Heat a large pot over medium heat. Add olive oil and warm.
  2. Once oil is warm, add the garlic, onions, celery and dried thyme. Crush the thyme between your fingertips as you add it to the pot. Saute until onions are softened and translucent. Stir often. Do not brown.
  3. Once onions are soft and translucent, stir in the sweet potatoes. Saute until potatoes start to soften and caramelize, about 10 minutes. Continue to stir often.
  4. Once potatoes start to caramelize, pour in apple cider. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Pour in vegetable stock and water. Increase heat, bring to a boil, then lower heat and simmer until potatoes are tender, about 15-25 minutes. Place a lid partially over the pot as it simmers. Stir often.
  5. Once potatoes are tender, remove pot from heat. Carefully transfer the soup to the food processor. Blend until soup is smooth. Use caution when blending hot liquids. Work in batches if necessary.
  6. After you puree all of the soup, strain it through a fine mesh strainer back into the pot. Use a rubber spatula or wooden spoon to press the soup through the strainer.
  7. Place the pot of soup back over medium heat. Stir in heavy cream, and season with salt and pepper to taste. Heat until warmed through, then remove from heat, or keep warm over very low heat until ready to serve.
  8. Cut the apple into small diced pieces.
  9. Ladle the sweet potato bisque into soup bowls. Top with diced apple and serve warm.