It’s the time of year when we’re all planning our Friendsgiving and Thanksgiving celebrations. Traditionally, that may mean roasting a turkey and making batches of sides and desserts. It’s classic and delicious, and will never go out of style.
Turkey and all the trimmings are great, but why not shake things up a bit? The season can be a lot more fun when you give tradition a little bit of tasty variation.
Butter Turkey
Butter Chicken may be among the most popular dishes to order at your favorite Indian restaurant, but in honor of Thanksgiving, Tamarind Tribeca in New York City is giving it a bit of a spin with limited-time Butter Turkey.
Part of Tamarind’s Thanksgiving menu, which features accompaniments such as Roasted Pumpkin Salad and Pumpkin Halwa, the Butter Turkey is simmered in a rich, aromatic blend of onions, tomatoes, and cream.
Thanksgiving Chicken Parm Pizza
At Quality Italian in New York City, an unapologetically over-the-top, seasonal spin on one of the restaurant’s most iconic dishes (the Chicken Parm Pizza for Two), this Thanksgiving Chicken Parm Pizza reimagines holiday flavors.
Served on a crispy, deep-fried chicken “crust”, the pizza is layered with gravy bechamel, a decadent sweet Italian sausage stuffing, and topped with a tangy-sweet cranberry mostarda. Finished with melty cheese and crispy sage, this dish is as festive as it is unexpected.
This holiday special will only be available for a limited time leading up to and following the Thanksgiving holiday.
“We wanted to take the essence of a Thanksgiving dinner, the richness, the aromatics, the comforting flavors, and bring it into a totally unexpected format that still feels familiar. It’s decadent, a little outrageous, and absolutely delicious,” said Chef Craig Koketsu, Executive Chef-Partner, Quality Branded.
Turkey N Tailgate
At THE | BAR at Loews Arlington Hotel, the Tailgate’n Turkey Dip features a beer brined sliced turkey on sesame challah bread, potato fritter and fries. “Loews Arlington Hotel is located within walking distance from AT&T Stadium, home to the Dallas Cowboys. We wanted to cater to locals, guests and football fans who might be headed to the game with this dish, which is our twist on a traditional Thanksgiving meal,” said Outlet Chef Luis Penaloza.
Turkey Barbacoa Taco
HomeState’s Turkey Barbacoa Taco, available at all eight HomeState California locations from November 4 and through Nov. 26, is a great way of celebrating the season for those who aren’t a fan of the traditional turkey dinner on Thanksgiving.
The Turkey Barbacoa Taco is made with braised shredded turkey, Monterey Jack cheese, pickled red onions, cilantro, and fresh lime juice. Made with antibiotic and hormone-free turkey thighs from Diestel Family Ranch — a family run farm in Sonora, California that has for 70 years been humanely-raising turkeys that produce a succulent, flavorful meat — the turkey is braised low & slow, and shredded by hand before being folded into a freshly-made flour tortilla — a Valdez Family recipe.
“We share our turkey barbacoa taco to celebrate the season of gathering and gratitude, along with the culinary traditions of our home state (Texas), rooted in Mexican ranch culture. The taco gives our guests a festive centerpiece to gather with friends and family,” said Briana “Breezy” Valdez, Founder & CEO of HomeState.
Golden Donkey
At The Family Jones Spirit House in Denver, this cocktail is made with vodka, unfiltered apple juice, lemon, ginger syrup, fennel, soda. “The Golden Donkey is our elevated take on the classic apple cider aka the kind you’d want to drink with your friends after the turkey’s been carved. It’s bright, spicy, and a little unexpected, with ginger and fennel giving it just enough edge to keep things interesting. Think of it as cider all grown up. Served with a side of apples and caramel to dip, this is the ultimate fall cocktail,” said Loren Martinez, Director of Operations at the Family Jones Spirit House.
Baked Stuffed Oysters
At Prohibition in Charleston, Executive Chef Analisa LaPietra drew inspiration from traditional Thanksgiving dressings, which are a holiday staple for many southern families, when creating the baked stuffed oysters.
Local Lowcountry Cup Oysters are cooked slightly and then incorporated into a classic dressing recipe and baked. Once finished, the oyster dressing is stuffed back into the shells, topped with garlic butter, and quickly broiled to crisp the stuffing and melt the butter. The result is a light and fluffy stuffing that has the flavor of local oysters spread in every bite – and creates a sense of holiday nostalgia in each bite.
“Dressing is a southern holiday staple – many families have their own recipes that are passed down through generations. I like this preparation because it allows us to highlight local oysters in a more unique way than just serving them raw or topping them with butter and grilling or broiling. The stuffing is substantial without being filling and it plays to many memories of the southern holiday table and family gatherings,” said Analisa LaPietra, Executive Chef.
Turkey Salad
At Flour Moon Bagels in New Orleans, roasted turkey gets a festive lift from dried cranberries, toasted walnuts, fresh herbs, and a burst of citrusy kumquat. Creamy, crunchy, and full of flavor, it’s perfect on its own, over greens, or piled high on a bagel.
“I wanted to create a recipe that had all the flavor profiles that you would expect with a complete Thanksgiving meal. Fall herbs, onions, citrus, cranberries, and nuts,” said Chef/Owner Breanne Kostyk.
Thanksgiving Calzone
In Reno, Noble Pie Parlor’s Thanksgiving Calzone will be making its way back to their menu this November. Inside of the golden-brown, flakey crust, patrons find Thanksgiving on a micro-scale, including: sage and turkey sausage dressing, house-made pork sausage, rotisserie chicken, garlic-rosemary mashed potatoes, mozzarella, and rich turkey gravy. On top, the creation is drizzled with the restaurant’s Cointreau-Cranberry sauce.
Fried BBQ Turkey Sandwich
At Black Tap Craft Burgers & Beer, crispy fried chicken; BBQ spice blend; creamy, tangy white BBQ sauce; kosher pickles; and sweet-heat cherry pepper relish, all stacked on a perfectly toasted potato bun. Served with fries.
“This time of year is all about comfort and savory flavor, and this sandwich delivers on both,” said Stephen Parker, Black Tap’s corporate executive chef. “Perfect for a Friendsgiving get-together or a cozy solo indulgence, we captured the essence of the Thanksgiving season Black Tap-style, with quality ingredients, bold flavor, and a touch of the unexpected.”
Stuffing Pandesal Bagel with Cranberry Habanero Cream Cheese
At Spill the Beans in San Diego the Stuffing Pandesal Bagel paired with Cranberry Habanero Cream Cheese. The bagel is a combination of a classic Filipino bread – soft, airy and slightly sweet – and celery salt, carrots, onions and Herbs de Provence to create the stuff flavor. The cream cheese is a habanero infused cranberry sauce whipped into cream cheese.
Chef Karina Orozco says, “This November we are putting a spin on one of our classics and will be doing a Stuffing Pandesal Bagel paired with Cranberry Habanero Cream Cheese! These two are a play on the popular Thanksgiving side dishes- stuffing and cranberry sauce with the inclusion of the delicious Filipino bread, Pandesal. The cream cheese is a habanero infused cranberry sauce whipped into cream cheese to create a spicy and sweet balance.”
Thanksgiving Pizza
At Krave It in New York City, a cornucopia of all your holiday favorites, piled high on a classic New York pizza crust. Topped with turkey breast, candied yams, marshmallows, cornbread stuffing, and drizzled in cranberry sauce and gravy.
“I wanted to create something that felt like sitting at the holiday table with your favorite people, but with a Krave It twist. This pizza is a celebration of comfort, chaos, and pure joy, all in one slice. We offer it once a year around the holidays and it is a hit every time!” said Vishee Mandahar, founder.
The Stuffer
At HipCityVeg in Philadelphia and Washington, DC, through December 31, The Stuffer will be available at all locations. The stacked sandwich features grilled chick’n, onion gravy, tangy cranberry sauce, delicious garlic aioli and stuffing, all on a warm toasted long roll. Completely dairy free, meat free, animal product free, but with all the Thanksgiving flavor.
“We wanted to recreate everything people love about a Thanksgiving leftover sandwich with stuffing, cranberry sauce, mayo and gravy, but make it entirely plant based. Our grilled chick’n, made from organic soy and organic grain, gives that satisfying texture and flavor, while the house-made onion gravy and stuffing complete it. The Stuffer keeps the indulgence and nostalgia without the use of animal products,” said Michelle LaVigne, Chief Operating Officer of HipCityVeg.
Thanksgiving Bao
Thanksgiving is one of the most traditional meals in America, but what happens when tradition meets reinventions? Bananas in New York City wraps the familiar flavors of Thanksgiving, braised turkey breast and house made cranberry sauce into a steamed bao bun seasoned with sage, rosemary, and chicken stock to resemble classic stuffing.
Jerk Turkey
At Golden Krust, the Jerk Turkey infuses the Thanksgiving classic with island heat, marinated in signature jerk sauce, scotch bonnet pepper, and aromatic herbs for a bold Caribbean twist.
“Golden Krust transforms the traditional Thanksgiving centerpiece into a Caribbean culinary experience. Our Jerk Turkey begins with a careful brine, then is marinated for a minimum of two weeks in a house-crafted blend of authentic island spices—allowing the bold seasonings to penetrate deep to the bone. The result is a tender, juicy bird infused with rich, smoky heat and aromatic island herbs. It’s Thanksgiving with a tropical twist—an unforgettable fusion of comfort and Caribbean mastery,” said Loiett Gore, Union New Jersey franchisee.
Maple Syrup Sour
This Thanksgiving, The Bedford Stone Street puts a seasonal spin on the classic Whiskey Sour. Inspired by the restaurant’s cocktail program—a voyage through global ports and flavors—the drink layers bright blueberries, warm maple syrup, and the spiced complexity of St. Elizabeth allspice dram. Finished with Angostura bitters swirled in oscillating patterns to evoke the movement of the ocean, it’s a festive, familiar cocktail that’s perfect for a Thanksgiving toast.
“For fall and Thanksgiving, I love using berries, maple, and allspice. Berries have that perfect mix of tartness and sweetness that pairs beautifully with brown spirits—they add freshness while still feeling seasonal. Maple brings depth and warmth without being overly sweet, and allspice dram ties it all together with those cozy notes of clove, nutmeg, and cinnamon. It’s the kind of flavor profile that feels festive, familiar, and perfect for a Thanksgiving toast,” said José María “Chema” Dondé, Beverage Director at The Bedford Stone Street.
Autumn Salad
At The Regency Bar & Grill at Loews Regency New York Hotel, Brussel sprouts, cranberry, granny smith apple, heirloom carrots, Cranberry, lemon. Olive oil Looking for a deconstructed Thanksgiving dinner salad? This is it. “Taste the flavors of the Fall season with this quintessential Fall dish with all seasonal ingredients,” said Executive Chef Manjit Manohar.
TDay Sausage
At Fassler Hall, in Tulsa Oklahoma, homemade roast turkey sausage then topped mashed potatoes, stuffing, gravy and cranberry sauce on a hotdog bun.
“For 15 years we have been making our TDay Sausage that sells out every year and brings so many Tulsa chefs together for Thanksgiving. I moved here from VA and had been living here on my own away from my family for several years. I love Thanksgiving food more than anything and missed it. I also had a lot of friends and employees in a similar situation. The TDay sausage was made with the intention of being Thanksgiving for one. We sell out every year,” said Brian Fontaine, Vice President of McNellie’s Group.
Crispy Turkey Tender
At Tender Crush in New York City, Crispy Turkey Tender is perfectly seasoned and crisp on the outside, and irresistibly juicy on the inside, and served with a rich Turkey Gravy Sauce Dip for that indulgent, savory finish. “We wanted to take something familiar and make it unforgettable,” said Julie Mulligan, co-owner of Tender Crush. “Friends, family, or colleagues can share a great meal and enjoy a little Tender Crush twist on tradition.”