Soulitinerary

Skip the bird this year and try these Non Turkey Thanksgiving Dinner Ideas that bring comfort, creativity, and crowd-pleasing flavor to your holiday table!

Who said Thanksgiving has to revolve around turkey? If you’ve ever stared down that massive bird thinking, “There’s got to be another way,” you’re in luck. These Non Turkey Thanksgiving Dinner Ideas are proof that the holiday spirit lives far beyond the carving knife. 

Non Turkey Thanksgiving Dinner Ideas

1) Brown Sugar–Mustard Glazed Spiral Ham (Juicy, Shiny, Holiday-Ready)

• Serves: 12–14
• Active: 20 minutes
• Total: 1 hour 40 minutes (mostly hands-off)

Ingredients

• 1 fully cooked spiral-sliced ham, 3.6–4.5 kg (8–10 lb)
• 240 ml (1 cup) apple cider
• 60 ml (¼ cup) water

Glaze

• 150 g (¾ cup) brown sugar, packed
• 3 tbsp Dijon mustard
• 2 tbsp whole-grain mustard
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• ½ tsp ground cloves
• ½ tsp black pepper

Marching Orders From My Roasting Pan

• Heat oven to 160°C/325°F. Place ham cut-side down in a roasting pan; pour cider and water around it. Tent loosely with foil so the edges don’t brown too fast.
• Warm the ham 12–15 minutes per pound until the center hits 52–54°C / 125–130°F (it’s already cooked—you’re heating it gently).
• Whisk glaze ingredients in a saucepan over medium heat 3–4 minutes until glossy and syrupy.
• Uncover ham for the last 20 minutes. Brush with half the glaze; return to oven 10 minutes. Brush with the rest; roast 10 minutes more until lacquered.
• Rest 15 minutes. Tilt the pan, whisk the juices with a spoon of glaze drippings, and spoon over slices so every piece shines.

Make-Ahead/Leftovers: Glaze keeps 1 week chilled. Leftover ham slices stay juicy 4 days; pan juices become the best bean soup starter you’ve ever met.

2) Garlic-Herb Prime Rib With Pan Jus (The Roast That Owns The Room)

• Serves: 8–10
• Active: 25 minutes
• Total: 2½–3 hours (including rest)

Ingredients

• 1 bone-in prime rib roast, 3.2–3.6 kg (7–8 lb)
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 6 cloves garlic, grated
• 2 tbsp fresh rosemary, minced
• 2 tbsp fresh thyme, minced
• 60 ml (¼ cup) olive oil

Pan Jus

• 240 ml (1 cup) beef stock, warm
• 120 ml (½ cup) dry red wine (or extra stock)
• 1 tsp Dijon
• Pinch salt to finish

The Slow Thunder Of A Proper Roast

• Pat the roast dry. Mix salt, pepper, garlic, rosemary, thyme, and oil into a paste; massage all over like you own the place. Rest at room temp 1 hour (crucial for even cooking).
• Preheat to 230°C/450°F. Set roast in a heavy pan, bones down. Blast 20 minutes to build a crust.
• Drop oven to 135°C/275°F and roast until the thickest part reads 49–51°C / 120–124°F for medium-rare (about 1½–2 hours, check early).
• Lift roast to a board and rest 30–40 minutes—temperature coasts to 52–54°C / 125–130°F.
• Set the pan over medium heat. Deglaze with wine, scraping every brown bit like a miser with gold. Add stock and Dijon; simmer 3–4 minutes until glossy. Taste and finish with a pinch of salt.
• Carve between bones; spoon jus like you’re painting.

Make-Ahead/Leftovers: Season and paste the roast 24 hours ahead; wrap and chill. Leftovers: slice thin for sandwiches; rewarm slices in warm jus 2–3 minutes—never a microwave blast.

3) Miso-Maple Side Of Salmon With Sesame Scallions (Silky, Bright, Zero Fuss)

• Serves: 8–10
• Active: 15 minutes
• Total: 30 minutes

Ingredients

• 1 whole side of salmon, 1.3–1.8 kg (3–4 lb), skin-on, pin bones removed
• 1 tsp kosher salt, ½ tsp black pepper
• 2 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

Glaze

• 3 tbsp white miso
• 2 tbsp maple syrup
• 1 tbsp soy sauce (low-sodium)
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 tsp sesame oil

Ten-Minute Glory, Then Applause

• Heat oven to 220°C/425°F. Line a rimmed sheet with parchment. Pat the salmon dry, season with salt and pepper, and set skin-side down.
• Whisk glaze until smooth. Brush a generous coat over the salmon; keep a little for finishing.
• Roast 10–12 minutes until the thickest part hits 50–52°C / 122–125°F. It looks barely set and flakes under gentle pressure.
• Slide a wide spatula between skin and flesh to lift clean. Brush the last bit of glaze on top, shower with sesame seeds and scallions, and breathe in the ginger-maple steam like a victory.

Make-Ahead/Leftovers: Mix glaze 3 days ahead. Leftover salmon turns into the best day-after rice bowls with roasted veggies and a squeeze of lemon.

4) Wild Mushroom & Spinach No-Boil Lasagna (Creamy, Earthy, Crowd-Taming)

• Serves: 12
• Active: 35 minutes
• Total: 1 hour 15 minutes

Ingredients

Mushroom Mixture

• 900 g (2 lb) mixed mushrooms (cremini/shiitake/oyster), sliced
• 2 tbsp olive oil + 2 tbsp butter
• 1 shallot, minced
• 3 cloves garlic, minced
• 1 tsp kosher salt, ½ tsp black pepper
• 120 ml (½ cup) dry white wine (or stock)

Cheese Layer

• 450 g (2 cups) whole-milk ricotta
• 120 g (1 cup) grated Parmesan
• 1 egg
• 150 g (5 oz) fresh spinach, chopped
• ½ tsp nutmeg, ½ tsp salt, black pepper

Sauce & Pasta

• 700 ml (3 cups) heavy cream
• 480 ml (2 cups) low-sodium vegetable stock
• 350 g (12 oz) no-boil lasagna sheets
• 340 g (12 oz) shredded mozzarella

Layers Of Comfort, Zero Drama

• Sauté mushrooms in oil and butter over medium-high 8–10 minutes until browned and nearly dry. Add shallot and garlic 1–2 minutes.
• Deglaze with wine; reduce until syrupy. Season and set aside.
• Stir ricotta, Parmesan, egg, spinach, nutmeg, salt, and pepper until spreadable.
• Whisk cream and stock; this is your quick white sauce.
• Butter a 33×23 cm / 9×13-inch pan. Ladle ½ cup sauce, then a layer of sheets. Smear ⅓ ricotta, scatter ⅓ mushrooms, sprinkle mozzarella, splash ¾ cup sauce. Repeat for three total layers. Finish with sheets, the last sauce, and remaining mozzarella.
• Cover tightly with foil and bake 190°C/375°F 35 minutes. Uncover 15–18 minutes more until browned and bubbling at the corners.
• Rest 15 minutes so squares cut clean and proud.

Make-Ahead/Leftovers: Assemble 1 day ahead; bake 10 minutes longer from cold. Leftovers reheat at 175°C/350°F 15 minutes with a splash of cream.

5) Harvest Vegetable Wellington (Golden Pastry, Nutty Grain, Festive Centerpiece)

• Serves: 8–10
• Active: 45 minutes
• Total: 1 hour 30 minutes

Ingredients

Filling

• 2 tbsp olive oil
• 1 leek, white and light green only, thinly sliced
• 2 cloves garlic, minced
• 450 g (1 lb) cremini mushrooms, finely chopped
• 300 g (2 cups) butternut squash, 1 cm dice
• 200 g (1 cup) cooked lentils (green or French), well drained
• 1 tbsp soy sauce
• 1 tsp fresh thyme, chopped
• ½ tsp kosher salt, ¼ tsp black pepper

Bind & Wrap

• 60 g (½ cup) toasted walnuts, chopped
• 60 g (½ cup) grated Parmesan (skip for vegan)
• 2 tbsp panko
• 1 sheet puff pastry, thawed (about 250 g)
• 1 egg, beaten (or 2 tbsp plant milk for vegan gloss)

Mustard Drizzle

• 2 tbsp Dijon
• 1 tbsp maple syrup
• 1 tsp apple cider vinegar

The Roll That Makes Vegetarians Close Their Eyes

• Heat oil in a large skillet. Soften leek 3 minutes; add garlic 30 seconds. Stir in mushrooms and soy; cook 8–10 minutes until browned and dry.
• Add squash, thyme, salt, pepper; cook 6–8 minutes until tender. Fold in lentils, walnuts, Parmesan, and panko. Spread the filling on a tray to cool 10 minutes—steam is the enemy of crisp pastry.
• Heat oven to 200°C/400°F. Lay puff pastry on parchment. Spoon filling in a tight log down the center, leaving 3–4 cm (1½ in) at edges.
• Fold pastry over, seam side down; tuck ends like a present. Score shallow diagonal lines; brush with egg.
• Bake 35–40 minutes until deeply golden and audibly crisp. Rest 10 minutes before slicing thick slabs.
• Whisk drizzle; streak plates with it and place slices on top like you meant that presentation all along.

Make-Ahead/Leftovers: Assemble and chill 6 hours max; bake from cold. Leftovers reheat at 190°C/375°F 10–12 minutes—sheet pan only, never a soggy microwave situation.

Serving Game Plan (Because Timing Wins Thanksgiving)

• Two-Oven Trick Without Two Ovens: Roast the prime rib first; while it rests, slide in the Wellington and ham glaze. Salmon goes last minute—12 minutes and done.
• Heat Insurance: Wrap resting roasts in foil and a clean towel; they stay warm 30–40 minutes without losing their soul.
• Carving Calm: Always rest before slicing. Juices belong in the meat, not on your board.

There you have it—5 Non Turkey Thanksgiving Dinner Ideas that deliver holiday drama without a single turkey in sight. Pick your star, follow the cues, and enjoy the kind of silence only a perfect bite creates. I’ll be over here making more jus… just in case you want seconds.