Many German dishes are a natural fit with the Thanksgiving meal, particularly those traditional to harvest season. So, if yours is one of those families whose Thanksgiving tradition allows a little play in the menu, try slipping one or two of these German favorites into the spread. Your guests will be grateful! And, isn’t that what Thanksgiving is all about?
Breaded and baked camembert wedges with warm red currant sauce. Great finger food for a dinner party or cocktail reception.
Perfect appetizer for fall and winter entertaining, or a late-day snack.
A great appetizer with black forest prosciutto rolls stuffed with deliciously mild champagne sauerkraut on a bed of arugula salad.
Matjesfilet herrings with blanched apples and onions, sauced with a creamy apple-onion sauce.
This classic pickled pumpkin recipe is a time-honored and popular German preserve.
A great holiday party treat with German flavors. Strudel with apple, sauerkraut and knackwurst or bratwurst, with a sweet mustard cream sauce.
Tangy sauerkraut tempered with creamy crème fraîche. This side dish will complement roast fowl or pork, and also makes a tasty baked potato topping.
Zesty horseradish nicely balances the sweetness of the squash and apples in this recipe with the wonderful flavors of harvest season.
Pumpkin and potatoes in a wonderfully rich cream base, enriched with Speck and spiced up with chile, peppercorns, parmesan and arugula.
Red cabbage gets both spiced and spiked in this side dish with the flavors of apple, currant, clove and cinnamon. A great festive side dish for holiday meals.
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Baked apples stuffed with chocolate and crumbled lebkuchen (gingerbread), garnished with whipped cream and crystallized ginger.
Another wonderful version of baked apples stuffed with marzipan and spiced cranberries.
A simplified strudel using store-bought phyllo dough.