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MENU AND RECIPES FOR A THANKSGIVING ALTERNATIVE TO TURKEY DINNER "The Other White Meat - Pork"

Turkey takes center stage on most Thanksgiving tables. But what about people who don't like turkey or just want to start a new tradition? That's what this menu is for. I have used a delicious Stuffed Pork Loin as the turkey alternative, accompanied by side dishes in keeping with the season. See the notes below for tips on planning and preparation. For other menus and recipes, see A Traditional Pennsylvania Dutch Thanksgiving Menu, A Harvest Feast Thanksgiving Menu or An Elegant Thanksgiving Presentation.

A THANKSGIVING ALTERNATIVE MENU Baked Oysters Pork Loin with Wild Rice and Apple Stuffing Mashed Sweet Potatoes Caramelized Pearl Onions Lima Beans with Mushrooms, Basil and Garlic Cranberry Sauce Rustic Bread Molasses Rice Pudding served with Applejacks     Notes: Prepare as much of the dinner ahead of time as possible. The cranberry sauce can be made several days ahead and refrigerated. Bring to room temperature before serving. The bread can be made any time and frozen. The applejacks can be stored in an air-tight container. The morning of the dinner, prepare the bread crumbs for the oysters, the wild rice stuffing, and blanch and peel the pearl onions. Butterfly the pork loin and add the cooled stuffing. Roll it, cover, and keep in refrigerator until about 30 minutes before cooking it. If you are going to serve the rice pudding at room temperature, make it early. The mashed sweet potatoes can be made early and reheated in the microwave or oven. All that requires last minute preparation, other than reheating, is the baking of the oysters, the roasting of the pork, the sauteing of the pearl onions, the lima beans and the sauce. The plan is to serve the Baked Oysters as an appetizer, so time it accordingly. The recipe calls for a 350° F oven, but it may be increased to 375° to match the pork. Check it a little sooner to make certain the oysters do not overcook and the crumbs don't get too brown.

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