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These Filipino Thanksgiving Recipes add a different kind of dimension and flavor to your Thanksgiving table. The flavors of Bibingka, Bistek, Longganisa, Itlog Na Maalat and even Palabok is served along side a traditional roasted turkey. These Filipino infused sides and desserts will make you think why didn’t I do this before?
From stuffing to salads and bread. Every recipe here is either filled with Filipino ingredients or infused with Filipino flavor. Take your pick.
If you are the type of family that does two types of stuffing make this one, one of them. Made with toasted Bibingka and crispy longganisa baked in a salted egg custard. Life changing.
To me it is not a party unless there are Deviled Eggs. These eggs are flavored with what you find in a traditional Palabok, but condensed in half an egg. Glorious.
Another Thanksgiving must for me is a gratin. There is just something about creamy cheesy potatoes. This one uses Itlong Na Maalat mixed in with the cream. Drool worthy.
Ahh! A mashed potato laced with coconut, ginger and garlic. So good!
The onions are slow roasted in soy sauce and calamansi. The onions become sweeter as they are roasting. Great to pair with any meats you may have at the table. So tangy.
There needs to be a pallet cleanser at the Thanksgiving table. This one does the work with the zing from the drizzle cocomansi. So Fresh.
You can cook this like a loaf bake it like rolls. If you dare, replace the steamed kalabasa with steamed ube. Just make sure it’s not a regular purple potato. So pillowy.
A different way to get veggies on the plate. The coconut custard flavored with ginger, garlic and fish sauce is incased in a crisp flaky pastry. Garnish with edible flowers. So vibrant.
A savory puto that is flexible enough where you can change the filling. Maybe even change it out to a Turkey mince?! So bouncy.
This tart reminds me so much of Pecan Pie, but it is filled with a kakanin made with taro and coconut. It tastes so caramelly.
This one is a nice and light pie made with the flesh of young coconut and coconut juice. It’s a great vegan pie edition to the dessert table. So coconuty.
You can use frozen cherries here or even replace it with the Thanksgiving standby cranberries. Serve with whipped cream or if you dare ice cream. Drizzle it with a panda glaze.
Cassava cake was a staple during Thanksgiving potlucks I used to attend with my parents when we lived in Japan. My Mom used to make the cassava cake. This one is made lighter with almond milk and apple sauce. So Fall.
A boozy dessert option served with fresh mango and mint. If you can’t find mango replace it with pears. So jiggly.
This was another staple at our holiday table as a family. You can set it in a big ass bowl and have your guests scoop out as much as they wish. Serve with any fruits you may have. So fruity.
I feel like even the dessert table needs a hit of acid. This no bake Calamansi Tart can be made a head and kept in the freezer until it’s time to defrost it. It’s both a time saver and zesty!
That was a pretty good variety of Filipino Thanksgiving Recipes right? What would you add to the list? If you added any to your table let me know!
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