23 Main Course Alternatives to Turkey for Thanksgiving

This simple, flavorful beef roast—rubbed with thyme, paprika and cumin—is made with chuck eye, a cut from the chuck portion of the rib-eye muscle.

For his outstanding cannelloni, chef Matthew Accarrino stuffs homemade pasta with tender braised beef and bakes it in a creamy sauce.

Cranberries may call the holidays to mind, but this combination tastes great any time of year. You can serve the chutney warm or at room temperature; if there's any left over, use it to lighten up a chicken, turkey, or ham sandwich.

Inspired by beautifully browned Peking duck, Piero Incisa della Rocchetta brushes chickens with a mixture of soy sauce and honey from the beehives in his Patagonia vineyards.

Fistfuls of fresh herbs, fragrant strips of orange peel, and plenty of garlic perfume this comforting Corsican dish. The jus is vibrant and richly seasoned; ladle extra over the polenta on each plate.

For entertaining, Carla Hall glazes a spiral-cut ham with apple cider, brown sugar, mustard, bourbon and sweet spices.

"What I love about this recipe, in terms of the ingredients and method, is that the mint and charred flavors are reminiscent of summertime despite the chill of winter," Maneet Chauhan says.

With plenty of garlic and rubbed sage to brighten savory, gamey lamb, these roasted chops are bold and balanced. If the glaze begins to set before serving, gently warm it over low heat. Chef and cookbook author Alexander Smalls serves these lamb chops at his epic dinner parties at his apartment in Harlem.

Ask your butcher for pork shoulder with an untrimmed fat cap (about 3/4 inch thick) for this recipe; the fat renders as the pork roasts, simultaneously getting crispy while basting the meat with its flavorful juices. The fennel cooks down into a rich and jammy condiment that complements every bite.

Originally served at Seattle's Hotel Sorrento by chef David Pisegna, this throwback salmon dish stands the test of time. We simplified the original recipe, but didn't change a thing about the velvety, wine-blushed beurre blanc; keep it warm and serve it immediately for the best results.

Chef Julia Sullivan employs a duo of cast-iron skillets to prepare these tender, crispy-edged mushroom steaks; one for cooking the mushrooms, the other for pressing them flat so they cook evenly. Buttery roasted almonds balance the sharper notes of garlic and lemon in this rustic French sauce.

A quick spice blend of roasted fennel seeds, black pepper, and orange zest lend a sausage-like flavor to these roasted cauliflower steaks—without the meat. Browning the cauliflower before adding the toppings and melting the cheese ensures a tender, sweet, and nutty bite.

The secret to this super-tender ham is keeping it wrapped in foil while it's cooking and resting, letting it reabsorb any moisture released during the cooking process. "If you can't pick up the foil-wrapped ham without burning yourself, then it's not done resting!" says pork pro Kevin Gillespie, chef at Revival in Decatur.

Inspired by Cassie Piuma's squash spanakopita at her restaurant, Sarma, in Somerville, Massachusetts, this stuffed pumpkin is filled with a nutty, creamy blend of Gruyère and feta cheeses; sweet, anise-scented fennel; and hearty green lacinato kale for a stunning vegetarian main dish fit for any holiday table.

These Cornish hens are flavor-packed with aromatic herbs, fresh lemons, and garlic. Coated in a lemon-garlic-herb puree, stuffed with garlic and lemon wedges, and neatly trussed, the hens are roasted on top of a bed of fresh rosemary and thyme sprigs. The roasted birds are drizzled with butter-fortified pan juices just before serving.

These smoky braised-lamb tamales, a favorite at event producer Paola Briseño González's holiday tamale parties, get a pop of freshness from bright cilantro-onion relish, while a wrapper of banana leaves perfumes the masa with a softly sweet aroma as they steam. The banana leaf wrappers also yield tamales with a dense, custard-like texture. The rich, slow-cooked flavor of lamb shanks is the perfect partner for the intense smokiness of morita chiles; substitute chipotles in a pinch.

A quick sauté renders baby kale leaves perfectly tender, allowing them to almost melt into the buttermilk-enriched béchamel in chef and cookbook author Alexander Smalls' version of mac and cheese. For a smooth sauce, make sure all of the dairy is at room temperature.

Steak who? This bone-in pork chop riff on the classic French au poivre preparation is so good, we may never go back to beef. Using a blend of peppercorns, not just classic black, adds notes of floral and vegetal spice to this simple dish. Splurge on the Pierre Poivre N.7 from La Boîte master spice blender Lior Lev Sercarz, or grind your own. Be sure to grind the peppercorns just before cooking to release the fresh aroma.

This impressive, flavor-packed rib roast is perfect for a celebration. The secret? A compound butter made with garlic, anchovies, herbs, and shallot. Half of it is slathered all over the roast before it goes into the oven; the other half is rolled up into a log, chilled, and then sliced into medallions to serve with each slice of beef. Special order the rib roast from a local butcher, asking for one with nice marbling and an even fat cap.

Incredibly easy to prepare, this bone-in leg of lamb is coated with an herby, pleasantly salty crust before marinating in the refrigerator for about eight hours. The dry brine results in a juicy, tender, and deliciously garlicky lamb roast.

Inspired by German celebratory harvest meals from centuries past, this comforting braised dish trades the traditional goose leg quarters for easier-to-source duck, served on a bed of buttery-crisp spaetzle and saucy mushrooms. A beurre manié—a quick mash of softened butter and flour—is the key to thickening the delicious sauce in this braise.

"Tart and just barely sweet, the pomegranate molasses cuts through the richness of the fish while creating a gorgeous, shimmering glaze; the olives balance the bright flavors of the salad with their soft salinity and luxe butteriness," Andrea Slonecker says. "One good pairing for wild salmon is Oregon Pinot Noir, but here, a dry or slightly off-dry Oregon Riesling is perfect. Replete with zingy acidity, it perfectly counterbalances the richness of the fatty, flavorsome fish and stands up to the bright salad and tart, fruity glaze."

Here, chef Greg Vernick treats broccoli like a steak, roasting it at a high temperature on a preheated pan to achieve a lightly charred crust. Cooked on the same pan, umami-packed tomatoes blend up into a super-quick sauce enriched with just the right amount of butter.