Buzz
For a few years now, I've been advocating the idea that it's perfectly fine to have only snacks for dinner, but now I want to go even further: It's not just fine to enjoy snacks for dinner, it's completely acceptable to feast on an entire board of simple Thanksgiving appetizers as your main Thanksgiving meal.
Snacksgiving—the Thanksgiving celebration focused entirely on snacks—was born during the height of the pandemic, when gatherings were limited and happiness felt scarce. Though gatherings have grown in size, joy is still something that fluctuates, and a simple spread of fall-inspired appetizers can easily help set the festive mood.
Snacksgiving can be enjoyed throughout the autumn season (to get you into the holiday spirit), as a hearty Turkey Day appetizer (if you're feeling extra hungry), or even as a replacement for the traditional turkey and stuffing spread. It's also a great post-Thanksgiving option, as many of the recipes can be made using leftovers.
Recipe for Turkey Rillette
Ah, the main dish. This rillette makes great use of leftover turkey (particularly the dry pieces), though you can also whip it up using some slices of freshly roasted turkey from your local deli or hot bar.
Ingredients list:
6 ounces of turkey
2 tablespoons of duck or chicken fat
1 tablespoon of broth (any kind will work)
Blend all the ingredients in your food processor until smooth enough to spread. Taste and adjust seasoning with salt and pepper if necessary, then serve immediately or cover and refrigerate until ready to enjoy.
Recipe for Creamy Mushroom Dip with Blanched Green Beans
No Thanksgiving is complete without some form of the classic green bean casserole. Here, I've reimagined the condensed soup element of the dish as a dip, but without the soup—substituting dried mushrooms, cream cheese, and sour cream instead. Pair that with lightly blanched green beans (and fried onions, naturally), and you’ve got a deconstructed version of the dish.
Ingredients list:
1 ounce dried mushrooms, any variety
2 cups dry white wine
2 tablespoons salted butter
1 8-ounce block of cream cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
2 generous pinches of MSG
2 generous pinches of white pepper
Fresh green beans to your preference
Fried onions for garnish (and snacking)
Microwave the wine for 3 minutes, then add the mushrooms to the hot wine and let them rehydrate for 15 minutes. Strain the wine and set it aside, then process the mushrooms into tiny pieces in a food processor.
Melt the butter in a medium-sized pan over medium-high heat and cook until the foam subsides (you want it just before it starts to brown). Lower the heat to medium, add the chopped mushrooms to the pan, and sauté until they darken and begin to stick to the bottom of the pan.
Transfer the mushrooms to a bowl and pour one cup of the mushroom-infused wine into the pan. Use a wooden spoon to scrape up the browned bits from the bottom, then let the wine simmer and reduce to a syrupy consistency (you should have about a tablespoon remaining).
Add the cream cheese, sour cream, and reduced wine to the bowl with the mushrooms, stirring until the mixture is relatively smooth and even. Mix in the seasonings and stir again. If you prefer a thinner dip, add more of the mushroom wine. Cover and refrigerate while you prepare the green beans.
Bring a large pot of salted water to a boil, then drop in the green beans and cook until they turn bright green (about a minute). Once they reach that vibrant color, quickly transfer them to ice water to stop the cooking process. Drain the beans, let them dry, and serve them alongside the mushroom dip, garnished with fried onions.
Recipe for Mashed Potato Dip
Yes, we’re double dipping. This “recipe” is as simple as combining an equal portion of mashed potatoes with the same amount of sour cream, then adjusting the seasoning to taste. I used bagna cauda mashed potatoes, so no extra seasoning was needed, but a dash of MSG or my Thanksgiving seasoning blend would be a perfect addition. Top it off with chives or green onions for garnish.
Pickled Cranberries and Cranberry Honey Recipe
While cranberry sauce definitely has its place on a snack board, I love experimenting with the traditional version. Pickled cranberries are intensely tart (think Warhead-level tart), while this honey is as sweet as...well, honey. Both add a beautiful touch to a snack spread, and both are quick and simple to make.
Cranberry Honey
Ingredients list:
- 1 cup of freshly picked cranberries, thoroughly rinsed
Place honey and cranberries into a small saucepan. Bring to a simmer, stirring occasionally, and cook until all the cranberries have popped (about 1-2 minutes). Afterward, strain out the honey from the berry solids (which can be saved for yogurt). Allow the honey to cool completely before serving.
Cranberries that have been preserved through pickling
Ingredients List:
- 2 cups of fresh cranberries, thoroughly rinsed; 1 cup of sugar; 1 cup of apple cider vinegar; 1 cinnamon stick; 3 juniper berries; 5 black peppercorns; 1 bay leaf; a large pinch of salt.
Bring everything to a boil, excluding the cranberries, and stir until the sugar is fully dissolved. Once dissolved, add the cranberries, lower the heat to a simmer, and cook until the skins burst. Transfer to a heat-resistant container, allow it to cool to room temperature, and then refrigerate until chilled.
Complete the dish with cheese, apples, and sweet potato chips.
A snack board isn't truly a snack board without cheese, so pick your favorites—whether it's a sharp cheddar, a creamy brie, or a bold blue. Avoid anything overly 'themed,' like pumpkin cream cheese. If you're looking for something special, I recently tried a cave-aged, grape leaf-wrapped blue from Rogue River Creamery, and it's absolutely delightful.
You'll need something to dip into your dip. Sweet potato chips are an excellent choice, though a baguette or rosemary focaccia could also be good options. Crunchy elements are essential, and it's hard to top pecans in that regard, though you might also consider adding corn nuts (or both). Don't hold back on your Snacksgiving spread—feel free to add whatever suits your taste. And, for a touch of health, throw some apple slices onto the board.
