Every Thanksgiving presents the same challenge — how to juggle the turkey and the stuffing and the pie and all those sides in just one oven.
Turns out this one’s easier to solve than finding a tablemate for your obnoxious Uncle Hal. The answer? Elegant, no-cook dishes sprinkled throughout the meal.
Traditionalists may think “no-cook” means you’re cheating. But a first course of white gazpacho or a side dish of thinly ribboned butternut squash not only adds a splash of novelty and color, it also frees you up to spend more time pouring Champagne for your guests.
So we polled a few Thanksgiving experts for their best no-cook ideas.
First course
o White gazpacho.
A twist on the traditional Spanish tomato soup, white gazpacho is made by pureeing blanched almonds with grapes, garlic, olive oil and day-old bread. “That’s one place to do something a little more unusual,” says Jack Bishop, editorial director of America’s Test Kitchen. Serve it in espresso cups and garnish it with toasted pumpkin seeds and a drizzle of pumpkin oil or sherry vinegar. Chopped apple and smoked paprika add a twist. The soup can be made two days in advance.