20 Thanksgiving Main Dishes That Aren’t Turkey

I love to serve this tender, flavorful pork to guests. You don’t have to toil away in the kitchen to prepare it, yet it tastes like a gourmet meal. —Kimberley Scasny, Douglasville, Georgia

When serving this entree as part of a buffet, try using chafing dish to keep it warm. —Taste of Home Test Kitchen

Pomegranate, pear, and orange are so great together, I decided to use the ingredients to prepare a Middle Eastern-themed tagine with lamb. This dish is absolutely terrific over couscous, polenta or cauliflower mashed with some feta cheese. —Arlene Erlbach, Morton Grove, Illinois

Fall is my favorite season and I love the foods of autumn, such as mushrooms, squash, apples and walnuts. I combined these all with pasta to make a delicious side dish perfect for sharing at a potluck; the recipe can easily be doubled and can be served either warm or at room temperature. —Roxanne Chan, Albany, California

This juicy prime rib is spectacular on its own, but the rich Madeira glaze takes it up a notch to wow at special dinners. What's even better is that it roasts with a bed of tender veggies, so you have the whole holiday meal covered in one pan. —Kathryn Conrad, Milwaukee, Wisconsin

Crown roast makes a regal Christmas dinner. Flavored with rosemary, sage and thyme, it’s elegant and simple, a real blessing during the hectic holidays. —Lisa Speer, Palm Beach, Florida

Instead of a turkey or a big roast, why not serve individual Cornish game hens for the holidays? They cook in a fraction of the time and they're guaranteed to impress all your guests. —Shannon Roum, Cudahy, Wisconsin

This dish is one of my all-time favorites...flavorful, juicy chicken with the aromas of spring: fresh herbs, lemon and spring onions. It’s the perfect one-pot meal. I make the gravy right in the pan. —Megan Fordyce, Fairchance, Pennsylvania

You don't need much seasoning to add flavor to this beef tenderloin recipe. The mild blending of rosemary, basil and garlic does the trick. —Ruth Andrewson, Leavenworth, Washington

Recipe by the National Honey Board, Firestone, CO

I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. —Tamara Huron, New Market, Alabama

I came up with this recipe few years ago. The first time I served it, there wasn't a speck of food left on the platter and I knew I had a winning recipe. —Gloria Warczak, Cedarburg, Wisconsin

This recipe is very easy to make and requires little attention. It goes well with any rice dish, and it's perfect for just about any occasion.

When we have family gatherings, we give the slow cooker kitchen duty. This yummy chicken with pumpkin and apricots has the warm flavors of Morocco. —Nancy Heishman, Las Vegas, Nevada

Your Easter celebration will be so simple to orchestrate with this sweet, smoky ham recipe at your fingertips. It feeds a crowd and the baked ham glaze tastes fantastic. —Taste of Home Test Kitchen

Give tender beef a festive touch with cinnamon, cloves, coriander and a kiss of sweetness from orange and dates. —Taste of Home Test Kitchen

Cornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.—Agnes Ward, Stratford, Ontario

Using wonton wrappers instead of fresh pasta dough makes homemade tortellini easy to prepare. For more formal dinners, this makes an impressive vegetarian entree. —Charlene Chambers, Ormond Beach, Florida

This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub and a glaze sparked with orange juice are also outstanding on pork chops. —Lynnette Miete, Alna, Maine

I love cooking so much I sometimes think of recipes in my sleep and wake up to write them down! This dream-inspired dish is my family's favorite way to eat chicken. —Holly Kilbel, Akron, Ohio