Add a Spanish Twist to Your Thanksgiving Menu with these Spanish Thanksgiving Recipes

A Spanish Thanksgiving menu an Spanish Thanksgiving recipes here!

Hunting down the all-American ingredients to my family’s traditional Thanksgiving recipes is all but impossible in Spain. Karo syrup? French fried onions? Pecans? Some ingredients don’t even have translations in Spanish! Spanish Thanksgiving recipes to the rescue…

So after years of scouring and substituting I have decided to embrace the bounty of excellent ingredients Spain has to offer. Goodbye, cream of mushroom soup. Hello, smoked paprika! Here are some ideas of how to add a Spanish flair to your Thanksgiving table, with this Spanish Thanksgiving menu. Give these Spanish Thanksgiving recipes a try for a twist on the traditional!

Instead of roasted, stuffed turkey, try roasted, stuffed fish

Dorada al Horno
The Mediterranean version of Thanksgiving turkey

Fleshy fish like sea bass, hake, bream and cod are the festive foods of choice for many Spanish holidays. This fish-heavy cuisine pulls out all the stops for Christmas and New Years, when the best of the sea is on display.

While the typical bready Thanksgiving stuffing may not work well with the fish, Spanish tradition offers a host of scrumptious alternatives. Gilt-head bream (or dorada in Spanish) are stuffed with thinly sliced lemon or shrimp and leeks and baked whole. Hake is stuffed with spinach and topped with a creamy mussel sauce, or prepared with cider and apples. And cod is often roasted on a bed of potatoes and onions.

Instead of traditional stuffing, try migas with chorizo

Spanish migas are like traditional Thanksgiving stuffing's Spanish cousin.
Thanksgiving stuffing’s Spanish brother

American Thanksgiving stuffing and Spanish migas are like long lost brothers. Both are usually made from day-old bread ripped into small pieces. Meaty juices are the secret to both dishes’ deliciousness. And I am incapable of stopping myself from scarfing down two helpings when I find either on my dinner table!

Spanish migas vary widely from region to region, but are usually made from frying small cubes of bread in either olive oil or pork fat. In Extremadura, the bread is often soaked in oil, garlic and paprika and served with a fried egg on top. In La Mancha migas are often topped with grapes. And in Aragon migas are most often fried with paprika-spiced chorizo sausage.

Get the recipe: Spanish style Thanksgiving Stuffing: Migas con Chorizo

Instead of green bean casserole, try Galician-style green beans

These Galician-style Spanish green beans are a great substitute for green bean casserole in my Thanksgiving menu!
Super easy and delicious!

Ditch the cans and head to the farmer’s market for this dish. Thick, flat Spanish green beans are cooked al dente with plenty of garlic and olive oil in this traditional dish from northwestern Spain. The bright green beans and deep red paprika-spiced tomato sauce make a colorful addition to any Thanksgiving spread.

I like adding in a few extra spoonfuls of sweet paprika to make these green beans extra smokey. Some people add a handful of cured Serrano ham or bacon as well!

See also: Spanish style green beans with almonds and anchovy dressing

Instead of mashed potatoes, try panadera potatoes

Thanksgiving in Spain
Patatas Panaderas with peppers. Photo by Crastino on Flickr CC

Abundant slices of garlic, sweet poached onions and, of course, plenty of olive oil make panadera potatoes some of my favorite potatoes in all of Spain. These thinly sliced potatoes often serve as the base of many Spanish baked fish recipes. The combo is downright fantastic!

And if you’re still not satisfied, try patatas revolconas

Crumb madrid restaurant sandwiches
Paprika + mashed potatoes + pork rind = Love!

And if you can’t live without your mashed potatoes, don’t. Just try them the Spanish way, patatas revolconas, mashed with smokey Spanish paprika and topped with crispy pork rinds!

Instead of gravy, try mojo picón

Spice up the traditional Thanksgiving menu with Spain-inspired dishes like this mojo picón sauce.
A bit of spice, a bit of smoke and a ton of flavor. Photo by Courtney Likkel of Adelante.

While gravy is hands-down one of my favorite parts of Thanksgiving, Canary Island-style mojo picón gives it a run for its money. Packed with smokey peppers, this slightly spicy red sauce definitely jazzes up the traditional Thanksgiving meal.

Usually served year-round with salty wrinkled potatoes, mojo picón is equally tasty on panadera potatoes and would go marvelously with roasted holiday turkey.

Get our mojo picón recipe here!

Instead of cranberry sauce try sweet Sherry sauce

For a sweeter turkey topper, I turn to southern Spain, the land of smokey, sweet Pedro Ximénez Sherry. This syrupy fortified wine provides the perfect base for a flavor-rich sauce. While this sauce is most often served with pork chops in Spain, it may just be my new go-to for my Thanksgiving turkey.

Instead of pumpkin pie, try pumpkin flan

Spice up the traditional Thanksgiving menu with Spain-inspired dishes like pumpkin flan.
Caramel-drizzled flan plus roasted pumpkin is all kinds of right

If there were a national dessert of Spain, it would be flan. This creamy, eggy dessert is a staple of dessert menus across the country. And what better to give this go-to Spanish dessert a Thanksgiving flare than roasted pumpkin?!

Get Lauren’s pumpkin flan recipe here!

Instead of red wine, try warm spiced sangria

Spanish red wine is extra festive when heated with apple cider, cinnamon and Amaretto!
Everything I want in a Thanksgiving cocktail…

Spanish red wine is good, but Spanish red wine heated with apple cider, cinnamon and a splash of Amaretto is just so much more festive! Sangria no longer has to be relegated to the summer months. In fact this spiced sangria sounds to me like the perfect accompaniment to my all-day Thanksgiving preparations…

Get the Spanish Sabores warm spiced sangria recipe here!

What are your favorite non-traditional Thanksgiving dishes? Will any of these Spanish Thanksgiving recipes grace your table this year?


  1. Anything but turkey. The wild variety is delish but hard to come by. The factory raised birds are insipid and often dry if not cooked properly.
    I generally prepare a large lasaghna and chow down on that while others “enjoy” the turkey.

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