By Thanksgiving, fall on the ranch feels a lot more like winter. Our house sits at 2,775 feet elevation (and the highest point on our hill is 4,300 feet), so we get chilly mountain weather that lasts well into April. When the temperature drops, we start driving up into the 1,400 acres of forest above our barns to gather downed trees, cut them into rounds, and chop them for firewood for the week. Our reliance on wood fires means that gathering wood becomes a crucial part of each weekend.

It may seems like an unneccessary chore in the twenty-first century. My sister, who lives in Nashville, doesn’t understand why we don’t just have a cord of wood delivered every now and then - or why we don’t install modern heating and press a button for warmth! But the answer is simple: we love the dry heat of a wood stove and the comfort it brings, and for us, the process of cutting and stacking wood (and keeping our fire going each day and night!) teaches the girls a lot in terms of grit, work ethic, and responsibility. It also makes sense to use the natural resources around us; we live on a mountain with an abundant supply.

Which is all to say that taking a more traditional four-day pause for Thanksgiving holiday weekend isn’t usually in the cards for us. Like most of our community, over Thanksgiving we still spend hours feeding our cattle twice a day and herding the sheep into their barn each evening. We do have a classic Thanksgiving meal, but the food preparation has to fit in and around all the regular chores. We always have a gorgeous turkey, some form of potatoes, and a delicious stuffing. Like every other night on the ranch, we feed ourselves only after we’ve fed the animals. And also like every other night, we give thanks that we can call the ranch home.

I have a great turkey recipe in my Five Marys Family Style cookbook, but if you’re looking for some fresh recipe ideas or just a spin on the classics - here are some of my favorite things to serve!

Happy Thanksgiving everyone!

Appetizer

Wakefield’s Cheesy Bread

This was my great-grandmother’s recipe, and when I was growing up, my mom always made cheesy bread for family gatherings. It is ridiculously simple, and the family history claims this started as a Depression-era appetizer because the ingredients were very affordable and easy to find. My girls love it and they can all prep and make it on their own. The secret is old-fashioned white bread cut into squares without the crust, and serving them hot out of the oven after a little broil to crisp up the tops. Get the recipe HERE!

Main Dish

Bacon-Wrapped Pork Tenderloin

If you’re having a big Thanksgiving gathering, or just want to switch things up from the traditional turkey, this bacon-wrapped pork tenderloin is SO GOOD. Wrapping an entire pork tenderloin with smoky bacon that’s been woven into a lattice takes the cut to an entirely new level. This is a fun way to add some flair and impress your guests. Rubbing the pork with a simple mustardy paste (which can be done the day before) pumps up the flavor. I often use my cast-iron pan to roast meat in the oven, and it’s particularly useful in this recipe because it creates a great crust and helps brown the bacon. Once the tenderloin is nearly ready, I glaze it with honey to give it that little bit of sweetness that pork loves. Get the recipe HERE.

Rancher’s Pie

Shepard’s pie, cottage pie, rancher’s pie - they are all pretty similar in that they have a savory meat filling and lots of fluffy mashed potatoes on top. Traditionally, shepard’s pie uses ground lamb, and it was a dish that my Irish grandmother loved. Cottage pie is more of an English variation that uses beef. I call my version rancher’s pie because I use whatever I have on hand - beef or lamb, but ground beef is my go-to. It’s the perfect hearty dinner when temperatures start to drop and you need something cozy and filling to warm you up. Get the recipe HERE.

Garlic-Rosemary Roasted Leg of Lamb

A leg of lamb is usually considered a special-occasion cut for holidays like Easter or Christmas… but if you’re looking for something besides turkey, this is a fabulous one for Thanksgiving too! Like many larger cuts of meat, it may seem a bit intimidating if you’ve never cooked one before, but a leg of lamb is more approachable than you might think! The timeless combination of rosemary and garlic complement the earthy flavor of lamb and it is so aromatic when roasting. Get the recipe HERE.

Sides

Crispy Brussels Sprout Salad

This salad is so popular at the Burgerhouse that we now serve it year-round. The crispy-brown, barely cooked sprouts and tangy-sweet citrus dressing are such a unique combination. It is a good way to get brussels sprout haters to change their minds - after only one bite! We add toasted almonds to the salad, but pecans or walnuts would be right at home in this dish too. Find the recipe HERE.

Cast Iron Hasselback Potatoes

This cast-iron potato dish makes an impressive presentation (it always gets rave reviews on Instagram!), but it’s nearly effortless to put together. The secret is to place chopsticks or thin wooden spoon handles on either side of the potatoes so when you cut into them the knife doesn’t go all the way through. I like these on the simpler side, seasoned with M5 spice rub and baked with plenty of butter. We ususally serve them with sour cream, but you can load them up with crispy bacon and shredded cheese just before they come out of the oven (just give it a few minutes to let the cheese melt). Get the recipe HERE.

Drinks

Mary’s Lemon Bourbon Sidecars

This drink has become so well known at the Burgerhouse bar that people come from all over to sample it. Traditionally, sidecars are made with brandy, but I’m a bourbon lover, so I had to adapt it accordingly. We always try to use Meyer lemons, which are more fragrant and sweet than a regular lemon, and I recommend using them if you can. If you want your cocktails a little less boozy, substitute maple syrup or honey simple syrup for the orange liqueur. At the bar, we sometimes use jalapeño simple syrup for a kicked-up version, or alternatively, top it with seltzer to lighten it up. Find the recipe HERE.

M5 Thanksgiving Recipe Round-Up