This Thanksgiving, all of your friends and family will be thankful you found these delicious recipes! Check below to see if your favorite Fairmont hotel has provided some inspiration for your festive meal. Share pictures of your holiday feasts with us using the hashtag #FairmontEats.
Crispy Buttermilk Fried Turkey with Stuffing on Waffles brought to you by Fairmont Hamilton Princess
Fairmont Hamilton Princess puts two traditional dishes together, combining soul food and Thanksgiving.
Ginger-Steamed Kona Kampachi with Chinese Sausage brought to you by Fairmont Kea Lani
Chef Pang was given this steamed whole fish recipe from his father, which brings back many fond memories of family holiday meals and special occasions.
Hasselback Potato Gratin with Roasted Turkey Sausage and Truffle brought to you by Fairmont Hotel Vancouver
For this hearty holiday dish, the essence of the classic turkey dinner is envisioned as a baked casserole gratin of sorts encompassing all of Thanksgiving's favorite offerings.
Pork Entrecote with Pumpkin and Apple Salad brought to you by Fairmont Mayakoba
Thanksgiving is the perfect opportunity to spend time with your love ones and this delicious dish is bound to be a family favourite.
Roasted Cauliflower and Apple Stuffing brought to you by Fairmont Chateau Lake Louise
Roasted cauliflower, squash and apple stuffing, all the great flavors that you know in classic stuffing but done with a slight twist to make a really tasty, gluten free and vegetarian version. This is a great healthy and absolutely delicious alternative to traditional stuffing!
The Thanksgiving Day After Hot Turkey Sandwich brought to you by Fairmont Empress
A simple yet elegant & hearty leftover Thanksgiving turkey dish. This dish is one of those comfort foods that everyone can relate to. People have gathered, the turkey has been cooked. Stuffing, mashed potatoes, sweet potatoes, veggies, gravy, the desserts. The feast begins, but what about the leftovers?
Vegan Thanksgiving Roast brought to you by Fairmont Le Chateau Montebello
A roasted butternut squash and chickpea ballotine stuffed with broad bean and wild rice coated with a hazelnut crust and served over a bed of winter vegetables