In need of some inspiration to spice up your Thanksgiving feast this year? We’ve got you covered, from appetizers and sides to main dishes. Take a look at some of our favorite gourmet Thanksgiving ideas:

Gourmet Thanksgiving Ideas

Appetizers

Prosciutto Ham, Baked Pears, and Mozzarella Burrata

“A super easy appetizer that amps up the wow factor! Pears baked in honey and fine Italian balsamic, plus sweet burrata cheese, are rolled up in flavorful prosciutto di parma.” (Courtesy of Gourmet FoodStore)

Ingredients

• 3 pears, washed and cut into six lengthwise wedges
• 3 tbsps. honey
• 1 tbsp. aged balsamic
• 18 slices Prosciutto di Parma
• 2 mozzarella burrata balls
• 4 tbsps. crème fraiche
• salt and pepper to taste
• Fresh rosemary

For full recipe instructions: Prosciutto Ham, Baked Pears and Mozzarella Burrata

Tricolored Beet Tart

“Start your holiday meal with a simple yet gorgeous beet tart, topped off with tangy goat cheese, crunchy hazelnuts, and flaky sea salt. Par-bake the crust to get a lovely raised edge (what forms the shell of your tart) and ensure that the bottom will be cooked through. If you or your guests are not beet fans, substitute sweet potatoes: Wrap 4 (4-ounce) sweet potatoes in parchment paper, and microwave at HIGH 3 minutes; then cool, peel, and slice. You can also substitute crumbled feta for goat cheese and toasted walnuts or pecans for the hazelnuts.” (Courtesy of CookingLight)

Ingredients

• 5 small red, gold, and Chioggia beets (about 1 1/2 lb.)
• 1 tablespoon water
• 1 frozen puff pastry sheet, thawed
• 1 tablespoon fresh orange juice
• 1 1/2 teaspoons honey
• 1 1/2 tablespoons chopped hazelnuts, toasted
• 1 1/2 teaspoons fresh thyme leaves
• 1/2 teaspoon flaked sea salt (such as Maldon)
• 1 1/2 ounces goat cheese, crumbled (about 1/3 cup)

For full recipe instructions: Tricolored Beet Tart

Sides

Apple & Sausage Focaccia Stuffing“Apples lend sweetness to this herb-flecked stuffing made with chewy focaccia bread.” (Courtesy ofDelish)

INGREDIENTS

• 2 tbsp. unsalted butter, plus more for greasing dish
• 4 c. cubed day-old focaccia
• 4 c. cubed day-old country bread
• 1 tsp. extra-virgin olive oil
• 1/2 lb. Italian sausage, casings removed
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 celery stalks, chopped
• kosher salt
• Freshly ground black pepper
• 1 baking apple, such as Honeycrisp or Jonagold, diced into 1/2″ pieces
• 3 tbsp. chopped fresh sage
• 1/4 c. chopped parsley
• 1 1/2 c. low-sodium chicken stock
• 1/4 c. whole milk

For full recipe instructions: Apple & Sausage Focaccia Stuffing

Caramelized Brussels Sprouts with Pancetta

“The only thing better than a full plate of caramelized Brussels sprouts is a plate of Brussels sprouts with pancetta.”  (Courtesy of Food & Wine)

Ingredients

• 3 pounds brussels sprouts
• 6 tablespoons extra-virgin olive oil
• 6 shallots, thinly sliced (1 1/2 cups)
• 2 ounces thickly sliced pancetta, cut into 1/4-inch dice
• Kosher salt
• 1/4 cup oil-packed sun-dried tomatoes, drained and chopped

For full recipe instructions: Caramelized Brussels Sprouts with Pancetta

Main Dishes

Clementine-Salted Turkey with Redeye Gravy

“A little bit of clementine peel adds a citrus note to the turkey. The smoky, slightly bitter southern-style gravy is terrific drizzled over the meat or over mashed potatoes. For a pretty garnish, decorate the platter with whole clementines.” (Courtesy of Epicurious)

INGREDIENTS

1. Turkey:
   • 1/3 cup coarse kosher salt
   • 12 small clementines or tangerines (about); peel finely grated (3 tablespoons); fruit wrapped, chilled
   • 1 20-to 22-pound turkey, rinsed, patted dry; neck, heart, and gizzard reserved for Turkey Stock
   • 2 large onions, quartered
   • 1/2 cup (1 stick) unsalted butter, room temperature
   • 1 teaspoon freshly ground black pepper
   • 6 cups (or more) low-salt chicken broth, divided
2. Gravy:
   • Turkey Stock
   • 4 ounces country ham, Serrano ham, or thick-cut smoked bacon, cut into 1/4-inch dice
   • 6 tablespoons all purpose flour
   • 2 cups freshly brewed coffee

For full recipe instructions: Clementine-Salted Turkey with Redeye Gravy

Stuffed Lobster Tails

“…the pilgrims dined on the crustaceans at the first Thanksgiving. And if this holiday is all about giving thanks for our ‘Merican blessings, why not celebrate one of the oldest continuously operated industries in our country’s history? People were lobstering before we even signed the Constitution, for [John] Hancock’s sake!” (Courtesy of CookingLight)

Ingredients

• 1 1/3 cups dry white wine, divided
• 3/4 cup finely chopped shallots, divided
• 2 thyme sprigs
• 3 tablespoons butter, divided
• 8 (4-ounce) cooked Maine lobster tails in shells (from 8 [21/2 to 3-pound] lobsters)
• 2 tablespoons canola oil
• 1/2 cup finely chopped celery
• 1 tablespoon fresh thyme leaves
• 2 teaspoons finely chopped fresh sage
• 3 ounces whole-grain bread, pulsed in food processor to coarse crumbs

For full recipe instructions: Stuffed Lobster Tails