Mark Bittman, one of my favorite food writers, recently posted an essay about the delight of watching “A Charlie Brown Thanksgiving” when he was a kid. In the TV special, Charlie’s friend, Peppermint Patty, invites the gang to her house to celebrate the holiday … because her parents are going to be out of town. Patty advocates for a traditional Thanksgiving meal, turkey with all the trimmings. But Charlie, Linus, Snoopy, Marcie, et.al. revolt. Without parental supervision, why eat foods no one truly likes? The result is a feast that includes the kids’ favorite foods: popcorn, jelly beans, ice cream sundaes, and toast.

The show ends with Marcie delivering a heart-felt speech about the spirit of Thanksgiving. The holiday is not about the food, she argues, it’s about gratitude.

What Americans Actually Want on Their Thanksgiving Plates

If you could create a fantasy meal, complete with a healthy dose of gratitude, what would it look like? Chances are, it would not include a turkey.

Each November, Campbell’s (yes, the soup company) releases a “State of the Sides Report,” research that delves into Americans’ attitudes towards traditional Thanksgiving dishes. This year’s highlights:

  • 60% of Americans prefer sides over turkey
  • 66% go for seconds in side dishes, rather than turkey
  • 60% find more joy in cooking the sides than preparing the turkey
  • 40% say they’d be happy with a plate of sides, and no turkey
  • 45% crave creamy, comforting flavors in their sides
  • 45% are joining a Friendsgiving celebration, where they feel freer to experiment with new sides, while sharing the meal with friends.

Which begs the question, why do 94% of Americans eat a Thanksgiving meal centered around turkey?

The answer is simple: Tradition. Food is deeply embedded within our culture. Serving a Thanksgiving turkey has been normalized — by our families, friends, the media, and let’s not forget Norman Rockwell. That most of us consider turkey meh, at best, isn’t as strong as tradition’s pull.

This Thanksgiving, consider channeling your inner Charlie Brown. Instead of defaulting to turkey, get creative. Include foods that, for you, embody gratitude.

Personally, I have immense gratitude for the farmers who grow the vegetables found in Thanksgiving sides: green beans, sweet potatoes, spinach, and corn.

I do not have gratitude for Butterball, Hormel, Tyson, and Cargill, mega-corporations that own the factory farms that have put thousands of independent farmers out of business, or whose contracts have plunged farmers into insurmountable debt. (Almost every turkey consumed this year in the U.S. will have been raised on a factory farm).

Years ago, my spouse and I started a new tradition. We celebrate Thanksgiving and Christmas dinner with Mushroom Wellington. Unlike turkey, it involves no animal cruelty, and there are never any wasteful leftovers. Best of all, the dish is way, way, tastier than turkey. (If Campbell’s included it in their survey, I’m certain that 9/10 Americans would claim they prefer my Wellington over anyone’s turkey).

Here are a couple of ideas to get you started on your way to creating a new Thanksgiving tradition. Go slowly. Lasting change takes time. If you’re invited to someone’s house for the meal, imagine their happiness when you show up with an entire Wellington! Too much of a commitment? An innovative, unexpected side will do. As it turns out, upstaging a turkey is not hard to do!

Turkey-Free Main Dishes

Unbelievable Mushroom Wellington: Yes, this recipe takes work. But isn’t it a Thanksgiving tradition to spend way too much time cooking? You can take short-cuts here, by using canned lentils, and making the Wellington “stuffing” 1-2 days ahead of time. You’ll up your plant-forward cooking skills by demystifying the magic of nutritional yeast and miso. And you’ll learn that many brands of well-known, store-bought puff pastry do not contain butter (check the ingredients list). Delight your plant-based, plant-forward, and omnivorous guests with this impressive, savory Wellington. Next year at least some will say, “skip the turkey, make two Wellingtons instead!”

Stuffed Acorn Squash: The shape and bright, autumnal colors of stuffed acorn squash always makes this dish a show-stopper. Your gluten-free guests will applaud you. A mixture of quinoa, mushrooms and cranberries seasoned with sage, cinnamon, and thyme, embody Thanksgiving coziness.

Pumpkin Ricotta Stuffed Shells: This comfortingly creamy casserole is certain to up-stage any turkey. Soft, fat pasta shells turn out to be the perfect carrier for nutmeg-laced pumpkin filling, drenched in an herb-infused garlic-leek béchamel. This dish is certain to have your guests saying, “more, please.”

Show-Stealing Side Dishes

Butter Beans with Tomato and Cashew Pesto: This simple gem from one of my British faves, Meera Sodha, is a new take on pesto. Made with canned butter beans (I used canned cannellini), basil, cashews, and a handful of Swiss chard, this is likely to win as “most nutritious side on the table.” The best part? No one will know.

Crispy Mac & Cheese: Gen Z (18-27 year olds) love their Mac & Cheese. 45% say it’s their favorite food. Serve this version from food genius Nisha Vora, and they’ll think twice before turning to Kraft again. Consider doubling the recipe, because the youngsters at your table are certain to ask for to-go boxes.

Pumpkin Bread: This year I couldn’t wait until Thanksgiving to make this – I baked it for Halloween! It’s another one of those sneakily fiber-licious dishes, thanks to flax meal (in the baking section with Bob’s Red Mill products), and a full can of pumpkin puree. Earthy, just a tiny bit of sweet, crunchy on the top and moist through and through. It was almost too good. I immediately cut the leftovers into small slices and stored them way back in the freezer, because it would have been too easy to finish it off by myself. (TMI?).

Sweet Potato Gratin: If the Mac & Cheese doesn’t scratch your guests’ creaminess itch, a serving of this gratin will do the trick. Guess what? You don’t need dairy cream to make “creamy.” Soaked cashews, blended with maple syrup, onion powder, and liquid smoke (in the BBQ sauce department) creates a sweet, savory gratin, as decadently creamy as one that is dairy-based.