Now that you’ve had a chance to let your Thanksgiving dinner and leftovers digest, here are some recipes for non traditional Thanksgiving dinner that you can really make any time of year.

We wanted to do something a little different this year and go for turkey and pork tenderloins, lobster tails with a variety of sides (somewhat traditional

Since hubby fired up the grill for this, he decided to let some of the sides cook this way as well.

First after letting the grill get heated up, he roasted the broccoli for the casserole for about 15-20 minutes or until slightly blackened for best flavor.

Marinating the tenderloins in the herbs you see pictured here, the pork tenderloin needed to cook longer and went on about an hour before the turkey.

Meanwhile, in the kitchen, a packet of French onion soup mix, 2 cups of milk and feta cheese is mixed well then about 4 servings pre cooked rice and the roasted broccoli are added to the mixture.  This is covered and placed on grill for another 30 minutes.

The brown beans are placed in a pan with seasonings a chili pepper in the middle(between layers) and on the top.  These also baked for about 30 minutes on the grill.

After boiling new potatoes until softened, they are placed in a large bowl along with a cup of milk and about 1/2 block of cream cheese,1/2 cup of Parmesan cheese, 1/4 cup sharp white cheddar, garlic powder and salt, plus salt & pepper. I mashed them well then placed in a pan, added a few pats of butter and paprika to top, then baked for another 20 minutes.

Finally, the turkey tenderloins were placed on the the grill and basted with the herb marinade.  It cooked for 10 minutes on each side, when we flipped them(and rebasted) the lobster tails were added for the final 10 minutes.  The lobster tails were basted with truffle oil and bay seasoning sprinkled over top before cooking. 

Final product.  Also, photographed is a bit of mac n cheese and dressing (we didn’t prepare these).