50+ Must-Try Thanksgiving Portuguese Recipes for a Festive Table

Thanksgiving is a time for family gatherings, gratitude, and, of course, delicious food.

While traditional turkey and stuffing often take center stage, why not add a delightful twist to your holiday feast with some Portuguese culinary flair?

With its rich history and diverse flavors, Portuguese cuisine offers an array of dishes that can elevate your Thanksgiving spread.

From savory seafood and hearty stews to delectable desserts, incorporating Portuguese recipes into your holiday celebration is a wonderful way to explore new tastes and celebrate cultural diversity.

In this blog post, we present over 50 mouthwatering Portuguese recipes that are perfect for Thanksgiving.

Whether you are looking for a unique appetizer, a comforting main dish, or a sweet treat to end the meal, these recipes are sure to impress your guests and create unforgettable memories around the dinner table.

Get ready to embark on a culinary journey that will bring a taste of Portugal to your Thanksgiving feast!

50+ Must-Try Thanksgiving Portuguese Recipes for a Festive Table

Incorporating Portuguese recipes into your Thanksgiving celebration not only adds a unique flavor profile to your menu but also fosters a sense of cultural appreciation and culinary adventure.

With over 50 recipes to choose from, you can easily create a festive spread that includes everything from traditional dishes like Feijoada and Bacalhau à Brás to sweet indulgences such as Arroz Doce and Pastéis de Nata.

Each recipe tells a story and reflects the warmth of Portuguese hospitality, making your Thanksgiving gathering not just a meal, but a celebration of community and gratitude.

So, as you plan your holiday feast this year, consider infusing it with the rich flavors and traditions of Portuguese cuisine.

Your guests will leave with full bellies and happy hearts, eagerly anticipating next year’s celebration!

Caldo Verde (Portuguese Green Soup)

Caldo Verde is a classic Portuguese soup that combines the richness of potatoes with the earthy flavors of kale, often enhanced by the smoky notes of chorizo. This soup is both hearty and comforting, making it a perfect addition to your Thanksgiving table. It can be served as an appetizer or a side dish, offering guests a taste of Portugal’s culinary traditions.

Recipe:
Ingredients:

• 1 lb (450g) potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups (1 liter) chicken or vegetable broth
• 1 bunch kale, stems removed and leaves finely sliced
• 2 tablespoons olive oil
• 1/2 lb (225g) chorizo sausage, sliced (optional)
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and translucent.
2. Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
3. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender, blending until smooth.
4. Stir in the sliced kale and chorizo (if using). Simmer for another 5-10 minutes until the kale is tender. Season with salt and pepper to taste.
5. Serve hot, drizzling with a little extra olive oil if desired.

Caldo Verde is a dish that embodies the warmth of Portuguese cuisine. Its simplicity and depth of flavor will impress your Thanksgiving guests, while the vibrant green color adds a festive touch to your table. This soup not only showcases the use of fresh, seasonal ingredients but also provides a heartwarming beginning to a meal filled with family and gratitude. Enjoy this traditional dish, and it may just become a cherished part of your Thanksgiving tradition.

Bacalhau à Brás (Codfish à Brás)

Bacalhau à Brás is a traditional Portuguese dish made with salted cod, finely chopped onions, and straw fries, all bound together with creamy scrambled eggs. This dish is not only a favorite in Portugal but also serves as a wonderful centerpiece for a Thanksgiving feast, providing a flavorful alternative to more conventional turkey dishes. The combination of textures and flavors makes it a crowd-pleaser.

Recipe:
Ingredients:

• 1 lb (450g) salted cod, soaked for 24 hours, changing the water several times
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 4 large eggs
• 2 cups (150g) straw fries (or thinly sliced potatoes, fried)
• 1/4 cup (60ml) olive oil
• Fresh parsley, chopped, for garnish
• Black olives for garnish
• Salt and pepper to taste

Instructions:

1. Drain and rinse the soaked cod, then boil it in fresh water for about 15 minutes until cooked. Remove from the pot, let it cool, and then flake the fish into pieces, removing any bones and skin.
2. In a large skillet, heat the olive oil over medium heat. Sauté the sliced onion and garlic until softened and fragrant.
3. Add the flaked cod to the skillet, stirring well to combine. Cook for about 5 minutes, allowing the flavors to meld.
4. In a bowl, whisk together the eggs, and then pour them over the cod mixture. Stir gently until the eggs are just set.
5. Fold in the straw fries, combining everything thoroughly. Season with salt and pepper to taste.
6. Serve garnished with chopped parsley and black olives.

Bacalhau à Brás offers a delightful combination of flavors and textures that will excite your guests’ palates. This dish is not only hearty but also has a comforting, homestyle feel that aligns perfectly with the Thanksgiving spirit. Sharing Bacalhau à Brás during your celebration brings a taste of Portuguese heritage to your gathering, allowing everyone to experience a beloved dish that is often served during family festivities in Portugal. As you savor each bite, you’ll create new memories and perhaps inspire your loved ones to incorporate this dish into their own holiday traditions.

Arroz Doce (Portuguese Rice Pudding)

Arroz Doce is a traditional Portuguese rice pudding that is creamy, sweet, and infused with cinnamon and lemon. This dessert is a comforting end to any meal, and its rich flavors make it a perfect choice for Thanksgiving. This dish not only satisfies a sweet tooth but also evokes nostalgia and warmth, bringing families together around the dessert table.

Recipe:
Ingredients:

• 1 cup (200g) short-grain rice
• 4 cups (1 liter) whole milk
• 1 cup (200g) sugar
• 1 cinnamon stick
• Zest of 1 lemon
• 2 large eggs
• Ground cinnamon for serving
• A pinch of salt

Instructions:

1. Rinse the rice under cold water until the water runs clear. In a pot, combine the rice with 2 cups of milk and a pinch of salt. Cook over medium heat until the rice absorbs most of the milk, stirring occasionally (about 15-20 minutes).
2. In another saucepan, heat the remaining milk with the sugar, cinnamon stick, and lemon zest. Once it starts to simmer, remove from heat.
3. Beat the eggs in a bowl, and gradually whisk in a small amount of the hot milk mixture to temper them. Then slowly stir this egg mixture back into the pot with the rest of the milk.
4. Pour this mixture over the cooked rice, stirring continuously until thickened, about 5-10 minutes.
5. Remove from heat, discard the cinnamon stick, and transfer to a serving dish or individual bowls. Sprinkle with ground cinnamon before serving.

Arroz Doce is the perfect sweet ending to your Thanksgiving feast. Its creamy texture and aromatic spices will leave your guests feeling satisfied and comforted. As a dessert deeply rooted in Portuguese culture, Arroz Doce not only provides a delicious finale to your meal but also sparks conversations about family recipes and traditions. Sharing this delightful dish fosters connection and togetherness, making it a fitting tribute to the Thanksgiving spirit of gratitude and family.

Feijoada (Portuguese Bean Stew)

Feijoada is a hearty Portuguese stew traditionally made with black beans and a variety of meats, including pork and sausage. This dish is rich in flavor and is typically served with rice, making it a complete meal. Its roots trace back to the rural traditions of Portugal, where it was a way to use up leftovers and feed large families. This comforting dish will surely impress your guests with its robust flavors and cultural significance.

Recipe:
Ingredients:

• 1 lb (450g) black beans, soaked overnight
• 1/2 lb (225g) pork shoulder, cubed
• 1/2 lb (225g) chorizo sausage, sliced
• 1/2 lb (225g) smoked sausage, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 cups (1 liter) chicken or vegetable broth
• Cooked white rice, for serving
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot, drain and rinse the soaked beans. Add fresh water to cover the beans and bring to a boil. Reduce the heat and simmer until tender, about 1-1.5 hours.
2. In a separate large pot, heat a little oil over medium heat. Add the onion and garlic, cooking until softened.
3. Add the pork shoulder to the pot, browning it on all sides. Then, add the chorizo and smoked sausage, cooking for another 5 minutes.
4. Stir in the bay leaves, paprika, cooked beans, and broth. Bring to a simmer and cook for about 1 hour, allowing the flavors to meld. Season with salt and pepper to taste.
5. Serve the Feijoada hot over a bed of rice, garnished with fresh parsley.

Feijoada is more than just a meal; it’s a celebration of Portuguese culinary tradition. This dish not only fills the stomach but also warms the heart, making it a perfect addition to your Thanksgiving table. The combination of savory meats and hearty beans reflects the spirit of togetherness, inviting guests to share in the joy of the meal. With its rich flavors and comforting nature, Feijoada is sure to become a beloved staple at your holiday gatherings.

Pão de Ló (Portuguese Sponge Cake)

Pão de Ló is a light and airy Portuguese sponge cake, known for its delicate texture and sweet flavor. This cake is often served at celebrations and family gatherings, making it a fitting choice for Thanksgiving. Its simplicity allows it to shine on its own or serve as a base for a variety of toppings, such as fresh fruit or whipped cream. Pão de Ló will add a delightful sweetness to your holiday spread.

Recipe:
Ingredients:

• 4 large eggs
• 1 cup (200g) sugar
• 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder
• A pinch of salt
• Zest of 1 lemon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a large mixing bowl, beat the eggs and sugar together until the mixture is pale and fluffy, about 5-7 minutes.
3. Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
4. If using, add the lemon zest for extra flavor. Pour the batter into the prepared cake pan.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Pão de Ló is a beautiful and versatile dessert that will surely delight your Thanksgiving guests. Its light and fluffy texture makes it a refreshing end to a hearty meal, while its simple ingredients create a rich flavor profile that speaks to Portuguese tradition. Whether enjoyed on its own or dressed up with fruits and cream, this sponge cake offers a lovely way to celebrate the holiday and indulge in the sweetness of togetherness. As you serve this delightful cake, it will surely bring smiles and create lasting memories around the table.

Bolo de Bolacha (Portuguese Biscuit Cake)

Bolo de Bolacha is a no-bake Portuguese cake made with layers of coffee-soaked biscuits and creamy filling, typically made from butter and condensed milk. This dessert is beloved for its ease of preparation and indulgent flavors. Perfect for Thanksgiving, this cake not only provides a sweet finish to your meal but also offers a delightful contrast to traditional baked desserts, ensuring a well-rounded dessert selection.

Recipe:
Ingredients:

• 2 cups (400g) Maria biscuits (or any plain tea biscuits)
• 1 cup (240ml) brewed coffee, cooled
• 1 cup (225g) unsalted butter, softened
• 1 cup (225g) sweetened condensed milk
• 1 teaspoon vanilla extract
• Cocoa powder for dusting (optional)

Instructions:

1. In a mixing bowl, beat the softened butter until creamy. Gradually add the sweetened condensed milk and vanilla extract, mixing until well combined and smooth.
2. Dip each biscuit quickly into the cooled coffee, ensuring they are moist but not soggy.
3. In a rectangular dish, layer the coffee-dipped biscuits to form the base. Spread a layer of the creamy filling over the biscuits, then repeat the process until all biscuits and cream are used, finishing with a layer of cream on top.
4. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cake to set.
5. Before serving, dust the top with cocoa powder for an elegant finish.

Bolo de Bolacha is a delightful dessert that brings a unique twist to your Thanksgiving spread. Its combination of flavors—rich, creamy filling paired with the bold taste of coffee—makes it an irresistible treat for any sweet lover. As a no-bake option, it offers convenience during the busy holiday season, allowing you to spend more time with family and friends. This Portuguese classic serves not only as a delicious dessert but also as a reminder of the joy of sharing food and culture during special occasions. Your guests will be sure to savor every bite, creating a memorable end to your Thanksgiving feast.

Polvo à Lagareiro (Baked Octopus)

Polvo à Lagareiro is a traditional Portuguese dish featuring octopus that is tenderized through boiling and then baked with garlic, olive oil, and potatoes. This dish is a beautiful representation of Portuguese coastal cuisine, highlighting fresh seafood and vibrant flavors. Perfect for a Thanksgiving gathering, it offers an adventurous alternative to more typical poultry dishes, inviting guests to experience something unique and delicious.

Recipe:
Ingredients:

• 2 lbs (900g) octopus, cleaned
• 4 large potatoes, peeled and cut into quarters
• 6 cloves garlic, minced
• 1/2 cup (120ml) olive oil
• 1/4 cup (60ml) white wine
• 1 teaspoon paprika
• Fresh parsley, chopped, for garnish
• Salt and pepper to taste

Instructions:

1. In a large pot, bring salted water to a boil. Add the octopus and simmer for about 45 minutes or until tender. Remove the octopus from the pot and let it cool slightly.
2. Preheat your oven to 400°F (200°C).
3. In a baking dish, place the quartered potatoes and drizzle with olive oil, salt, and pepper. Roast the potatoes in the preheated oven for about 20 minutes, or until they are golden and tender.
4. Meanwhile, chop the octopus into large pieces. In a skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the chopped octopus and paprika, cooking for another 3-4 minutes.
5. Remove the potatoes from the oven and arrange the octopus on top. Drizzle with white wine and return to the oven for an additional 10 minutes.
6. Serve garnished with fresh parsley.

Polvo à Lagareiro is an elegant and flavorful dish that will surely captivate your guests during Thanksgiving. Its combination of tender octopus and roasted potatoes, paired with the aromatic garlic and olive oil, creates a stunning presentation that highlights the beauty of Portuguese cuisine. This dish not only brings a taste of the sea to your table but also embodies the spirit of sharing and celebration. Offering Polvo à Lagareiro will introduce your family and friends to the wonderful flavors of Portugal and make your Thanksgiving feast truly memorable.

Feijão Verde com Alho (Green Beans with Garlic)

Feijão Verde com Alho is a simple yet flavorful Portuguese side dish that highlights fresh green beans sautéed with garlic and olive oil. This dish offers a light and healthy complement to the heavier main courses often found at Thanksgiving, providing a refreshing balance to the meal. Its quick preparation and vibrant colors make it an appealing addition to any holiday table.

Recipe:
Ingredients:

• 1 lb (450g) fresh green beans, trimmed
• 4 cloves garlic, thinly sliced
• 1/4 cup (60ml) olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional)
• Sliced almonds for garnish (optional)

Instructions:

1. Bring a pot of salted water to a boil. Add the green beans and blanch for about 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge them into ice water to stop the cooking process. Drain again and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until fragrant and golden, about 1-2 minutes, being careful not to burn it.
3. Add the blanched green beans to the skillet, tossing to combine with the garlic. Season with salt and pepper and cook for an additional 5 minutes until heated through.
4. If using, drizzle with lemon juice before serving. Garnish with sliced almonds for added texture and flavor.

Feijão Verde com Alho is a delightful way to incorporate fresh vegetables into your Thanksgiving spread. This simple yet flavorful dish showcases the beauty of seasonal produce and offers a satisfying crunch that complements richer flavors on the table. The aromatic garlic adds depth to the dish, while the olive oil provides a touch of Mediterranean warmth. By including this vibrant green bean dish, you’ll not only enhance the variety of your meal but also honor the tradition of celebrating fresh ingredients, a hallmark of Portuguese cuisine. Your guests will appreciate the balance it brings to the festive feast.

Arroz de Marisco (Seafood Rice)

Arroz de Marisco is a beloved Portuguese seafood rice dish that combines a variety of shellfish and fish with fragrant rice, creating a comforting and flavorful one-pot meal. This dish brings the essence of the sea to your Thanksgiving table, offering a delicious alternative to the usual fare. The use of fresh seafood, herbs, and spices makes this dish not only delightful to eat but also visually appealing, making it a standout centerpiece.

Recipe:
Ingredients:

• 1 lb (450g) mixed seafood (shrimp, clams, mussels, and fish fillets)
• 1 cup (200g) short-grain rice
• 4 cups (1 liter) seafood broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 tomatoes, chopped
• 1/2 teaspoon paprika
• 1/2 teaspoon saffron (optional)
• 1/4 cup (60ml) olive oil
• Fresh parsley, chopped, for garnish
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper, sautéing until softened.
2. Stir in the chopped tomatoes, paprika, and saffron (if using). Cook for about 5 minutes until the tomatoes break down.
3. Add the rice, stirring to coat it with the mixture. Pour in the seafood broth and bring to a boil. Reduce heat and simmer for about 15 minutes, stirring occasionally.
4. Gently add the mixed seafood to the pot, cover, and cook for another 5-10 minutes until the seafood is cooked through and the rice has absorbed most of the liquid. Season with salt and pepper to taste.
5. Remove from heat and let it rest for a few minutes before serving. Garnish with fresh parsley and serve with lemon wedges.

Arroz de Marisco is a dish that brings a taste of the ocean to your Thanksgiving feast, embodying the vibrant flavors of Portuguese cuisine. The combination of tender seafood and fragrant rice creates a rich and satisfying meal that will impress your guests and elevate your holiday table. This dish is perfect for sharing, fostering a sense of togetherness as everyone enjoys the delightful flavors and textures. By serving Arroz de Marisco, you’re not just offering a meal; you’re sharing a piece of Portuguese culture and history, creating a memorable Thanksgiving experience for all.

Bacalhau à Brás (Codfish à Brás)

Bacalhau à Brás is a comforting and hearty dish made with salted cod, finely chopped onions, and straw fries, all bound together with eggs and olives. This classic Portuguese recipe highlights the beloved ingredient of bacalhau (salted cod), which has a special place in Portuguese culinary tradition. Perfect for a Thanksgiving celebration, this dish provides a unique twist to the holiday table while being a true representation of Portuguese flavors and comfort food.

Recipe:
Ingredients:

• 1 lb (450g) salted cod (bacalhau), soaked and desalted
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 cups (300g) straw fries (or julienned potatoes, fried until crispy)
• 4 large eggs
• 1/2 cup (120ml) olive oil
• 1/4 cup (60g) black olives, pitted and sliced
• Fresh parsley, chopped, for garnish
• Salt and pepper to taste

Instructions:

1. Begin by soaking the salted cod in water for 24 hours, changing the water several times to desalinate it. Once desalted, boil the cod for about 10-15 minutes until cooked. Drain and allow to cool. Remove any skin and bones, then flake the cod into bite-sized pieces.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant.
3. Stir in the flaked cod and cook for a few minutes, mixing well with the onion and garlic.
4. In a bowl, whisk the eggs and season with salt and pepper. Pour the eggs over the cod mixture, stirring gently until the eggs are just set but still creamy.
5. Remove from heat and fold in the straw fries and olives.
6. Serve warm, garnished with chopped parsley.

Bacalhau à Brás is a dish that embodies the spirit of Portuguese home cooking, making it an excellent choice for Thanksgiving. Its delightful combination of textures and flavors, from the tender cod to the crispy fries and creamy eggs, ensures that every bite is a comforting experience. By adding this dish to your holiday menu, you’ll not only impress your guests with something different but also pay homage to a staple of Portuguese cuisine. Bacalhau à Brás can be enjoyed as a main dish or a side, and it’s sure to spark conversations around the table, celebrating both tradition and flavor.

Caldo Verde (Green Soup)

Caldo Verde is a traditional Portuguese soup made from simple ingredients: potatoes, kale, and chorizo. This dish is often served at festive occasions, making it a great addition to your Thanksgiving menu. It offers a warm, comforting, and nutritious option that pairs wonderfully with bread. Its vibrant green color adds a festive touch to the table while bringing a taste of Portugal’s rustic culinary heritage.

Recipe:
Ingredients:

• 1 lb (450g) potatoes, peeled and diced
• 6 cups (1.5 liters) water or chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 lb (225g) kale or collard greens, finely shredded
• 4 oz (115g) chorizo sausage, sliced
• 1/4 cup (60ml) olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
2. Add the diced potatoes and pour in the water or chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
3. Using a potato masher or immersion blender, mash or blend the soup until smooth (you can leave some chunks for texture if desired).
4. Stir in the shredded kale and sliced chorizo. Season with salt and pepper, and simmer for an additional 10-15 minutes until the kale is tender.
5. Serve hot, drizzled with a little more olive oil if desired, alongside crusty bread.

Caldo Verde is a dish that beautifully showcases the flavors of Portugal while providing a hearty and nutritious option for your Thanksgiving gathering. Its combination of creamy potatoes, nutritious greens, and savory chorizo makes it a comforting choice that warms the soul. This soup is not only easy to prepare but also evokes the sense of sharing and hospitality that is central to Portuguese culture. Including Caldo Verde in your Thanksgiving feast will not only please the palate but also foster a sense of togetherness, making your holiday celebration even more special.

Tarte de Amêndoa (Almond Tart)

Tarte de Amêndoa is a rich and decadent Portuguese almond tart that serves as a delightful dessert for any Thanksgiving celebration. Made with a buttery crust and a sweet almond filling, this dessert is fragrant and satisfying, combining the flavors of toasted almonds with a hint of lemon. It’s a perfect way to end a festive meal, offering a taste of Portugal’s sweet traditions.

Recipe:
Ingredients:

• For the crust:
  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, softened
  • 1/4 cup (50g) powdered sugar
  • 1 egg yolk
  • A pinch of salt
• For the filling:
  • 1 cup (100g) sliced almonds, toasted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) heavy cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • A pinch of salt

Instructions:

1. Prepare the crust: In a mixing bowl, combine the flour, softened butter, powdered sugar, egg yolk, and salt. Mix until a dough forms. Press the dough into a tart pan and refrigerate for 30 minutes.
2. Preheat your oven to 350°F (175°C). Blind bake the tart crust for 15 minutes, then remove from the oven and set aside.
3. Prepare the filling: In a blender or food processor, combine the toasted almonds, sugar, heavy cream, eggs, vanilla extract, lemon zest, and a pinch of salt. Blend until smooth and creamy.
4. Pour the almond mixture into the pre-baked tart crust and bake for another 25-30 minutes, or until the filling is set and golden.
5. Allow to cool before serving, and dust with powdered sugar if desired.

Tarte de Amêndoa is a stunning dessert that will captivate your guests with its rich flavors and elegant presentation. This Portuguese almond tart is not just a treat for the taste buds; it also offers a delightful contrast to the savory dishes typically served during Thanksgiving. The combination of toasted almonds and bright lemon zest creates a symphony of flavors that will leave everyone wanting more. Including Tarte de Amêndoa in your Thanksgiving spread not only celebrates the sweet side of Portuguese cuisine but also adds a touch of sophistication to your holiday festivities. Your guests will surely appreciate this delightful ending to a memorable meal!

Feijoada (Portuguese Bean Stew)

Feijoada is a hearty and flavorful bean stew that holds a special place in Portuguese cuisine. Traditionally made with black beans and a variety of meats, including pork and sausage, this dish is not only filling but also rich in flavors that will warm your guests’ hearts during the Thanksgiving feast. Feijoada is often served with rice and a side of orange slices, adding a refreshing contrast to the savory richness of the stew.

Recipe:
Ingredients:

• 1 lb (450g) black beans, soaked overnight
• 1/2 lb (225g) chorizo sausage, sliced
• 1/2 lb (225g) pork shoulder, cut into chunks
• 1/2 lb (225g) smoked sausage, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 4 cups (1 liter) chicken or vegetable broth
• Salt to taste
• Fresh parsley, chopped, for garnish
• Cooked white rice, for serving
• Orange slices, for garnish

Instructions:

1. Drain the soaked black beans and place them in a large pot. Cover with water and bring to a boil. Reduce heat and simmer for about 45 minutes until tender.
2. In a separate skillet, heat some oil over medium heat and add the chorizo, pork shoulder, and smoked sausage. Cook until browned.
3. Add the chopped onion and minced garlic to the skillet, sautéing until softened. Stir in the bay leaves, paprika, and black pepper.
4. Transfer the meat mixture to the pot with the beans and add the broth. Simmer for about 1 hour, allowing the flavors to meld. Season with salt to taste.
5. Serve the feijoada hot over a bed of cooked rice, garnished with chopped parsley and orange slices.

Feijoada is more than just a meal; it’s a dish that tells the story of Portuguese culinary tradition and communal dining. Its rich flavors and satisfying texture make it an excellent addition to your Thanksgiving table, encouraging guests to gather and share stories while enjoying a hearty bowl of stew. The combination of beans, meats, and spices brings a unique and comforting warmth that embodies the spirit of Thanksgiving, making it a memorable centerpiece for your holiday feast.

Polvo à Lagareiro (Baked Octopus)

Polvo à Lagareiro is a quintessential Portuguese dish featuring tender octopus baked to perfection with garlic, olive oil, and potatoes. This dish is celebrated for its simplicity and the way it highlights the quality of its ingredients. The octopus is often served with a drizzle of olive oil and fresh herbs, making it a sophisticated yet approachable option for your Thanksgiving gathering. It’s a wonderful way to introduce seafood into your holiday menu while embracing Portuguese flavors.

Recipe:
Ingredients:

• 2 lbs (900g) octopus, cleaned
• 1 lb (450g) baby potatoes, whole
• 1/2 cup (120ml) olive oil
• 4 cloves garlic, minced
• 1 teaspoon paprika
• Fresh parsley, chopped, for garnish
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

1. Bring a large pot of salted water to a boil. Add the octopus and simmer for about 45 minutes, or until tender. Remove and allow to cool slightly.
2. Preheat the oven to 400°F (200°C).
3. In the same pot, boil the baby potatoes until tender, about 15-20 minutes. Drain and let cool, then cut them in half.
4. In a baking dish, arrange the cooked octopus and potatoes. Drizzle with olive oil and sprinkle with minced garlic, paprika, salt, and pepper.
5. Bake in the oven for 20-25 minutes, allowing the octopus to brown slightly and absorb the flavors.
6. Serve hot, garnished with chopped parsley and accompanied by lemon wedges.

Polvo à Lagareiro offers a delightful seafood option that can elevate your Thanksgiving menu. Its tender octopus and flavorful garlic-infused olive oil create a delicious combination that will impress your guests. This dish embodies the essence of Portuguese cuisine, which celebrates fresh ingredients and simple yet elegant preparation methods. Including Polvo à Lagareiro in your Thanksgiving feast not only adds variety but also showcases the culinary diversity of Portugal, making your gathering even more special.

Arroz Doce (Sweet Rice Pudding)

Arroz Doce is a beloved Portuguese dessert that transforms simple ingredients into a comforting and creamy rice pudding. Made with rice, milk, sugar, and flavored with cinnamon and lemon, this dessert is a sweet finale to any meal, particularly during the holidays. Its warm and inviting aroma will fill your kitchen, creating a festive atmosphere perfect for Thanksgiving.

Recipe:
Ingredients:

• 1 cup (200g) short-grain rice
• 4 cups (1 liter) whole milk
• 1 cup (200g) sugar
• Zest of 1 lemon
• 1 cinnamon stick
• 1/4 teaspoon salt
• Ground cinnamon, for serving

Instructions:

1. In a pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer until the water is absorbed and the rice is tender.
2. In a separate saucepan, heat the milk, sugar, lemon zest, and cinnamon stick until warm.
3. Once the rice is cooked, add the warm milk mixture to the rice pot. Stir well and simmer on low heat for about 20-25 minutes, stirring occasionally, until the pudding thickens to your desired consistency.
4. Remove from heat and discard the cinnamon stick. Pour the pudding into serving dishes or bowls and allow it to cool slightly.
5. Before serving, sprinkle with ground cinnamon for garnish.

Arroz Doce is a dessert that encapsulates the warmth and comfort of Portuguese home cooking, making it a perfect choice for Thanksgiving. Its creamy texture and delightful flavors of cinnamon and lemon create a soothing end to your holiday meal, inviting guests to savor every bite. This traditional sweet rice pudding not only satisfies the sweet tooth but also evokes memories of family gatherings and celebrations. Including Arroz Doce in your Thanksgiving dessert spread will surely delight your guests and create lasting memories, celebrating the spirit of togetherness and gratitude.

Note: More recipes are coming soon!