The Gobblerito. Photo courtesy of Mad Mex.

When you give thanks on Nov. 25, don’t forget a shout-out to Pittsburgh’s diverse dining scene. If your traditional holiday plans were sullied by Covid or you just want to try something different this year, here’s a rundown of some unique eats that will make your belly feel blessed.

Photo by Nina Gleason.

Family Deli, 3400 South Park Road, Bethel Park

Family Deli makes sandwiches that could feed an army.

If you’re in the mood for Thanksgiving dinner but don’t want to deal with dirty dishes or nebby relatives, order the Oh My Gourdness, Thanksgiving is Near sandwich.

It’s piled high with maple glazed turkey, white Vermont cheddar, bacon, mayo, whole berry cranberry sauce and a layer of cornbread stuffing on thick sliced French bread. It also comes with one side … if you have room for it. The colossal sandwich is available through the end of November.

Photo courtesy of Scratch & Co.

Scratch & Co., 1720 Lowrie St., Troy Hill 

Celebrate Turkey Day in true Pittsburgh fashion with some Thanksgiving pierogies from Scratch & Co. The Troy Hill eatery is stuffing its handmade pasta pillows with different side dishes, including stuffing, green bean casserole, sweet potato and marshmallow, classic potato, and cheese and carrots. There are also apple pie and pumpkin pie pierogies available.

Patrons can go online now through the end of the year to pre-order all flavors in frozen form. You can snag six for $6 or get 42 (six of each flavor) for $36.

Photo courtesy of Zorros.

Zorros, 1573 McFarland Road, Mt. Lebanon

Empanadas, the culinary cousin of the pierogi, are just as versatile. For a limited time, Zorros is packing savory hand pies with Thanksgiving ingredients along with a sweet pumpkin pie version.

The Fox family — Zorros is Spanish for fox — is happy to give your hungry brood a taste of the Dominican Republic.

Photo by Jeff Swensen.

Khalil’s, 4757 Baum Blvd., Shadyside 

Mikhail and Agnes Khalil opened the restaurant in 1972. Their daughters, Dalel and Leila Khalil, are giving thanks by whipping up a Syrian-style holiday feast.

Have a Mediterranean Thanksgiving with dishes such as lamb shanks in mushroom gravy, stuffing with ground beef, raisins and toasted almonds, pumpkin baklava and cranberries with pomegranate and mint. Frozen meals, which serve two to four people, are available for takeout on Nov. 23 and Nov. 24 from 4 to 7 p.m. The establishment is closed on Thanksgiving Day, but you can enjoy the holiday spread in-house on Nov. 26 or 27. Takeout orders must be placed by Nov. 22 by sending an email.

Photo courtesy of Sprezzatura.

Sprezzatura, 112 East Sherman St., Millvale

Got a turkey? Let Sprezzatura provide the fixings.

The restaurant’s owner, Jen Saffron, knows a thing or two about Italian-inspired, family-sized spreads and she’s happy to share her knowledge.

This year’s menu includes squash stuffed with pork and pine nuts, vegetable lasagna, a caramelized onion and squash tart, beef, turkey or pork and pine nut meatballs and wild rice and mushroom stuffing. There’s a hazelnut and cranberry curd pie or an orange pumpkin pie to soothe your sweet tooth.

Order online for pickup on Nov. 24.

Photo courtesy of Threadbare Cider House & Meadery.

Threadbare Cider House & Meadery, 1291 Spring Garden Ave., Spring Garden

If you’re the designated Thanksgiving booze bringer, impress your family with something other than a six-pack of beer or a run-of-the-mill bottle of wine.

Threadbare has a lot of new beverages lined up for the holiday season, and the first one is Ginger Cider on Nov. 18. Head cider maker Brian Bolzan infused the company’s traditional sweet cider with a festive combination of fresh and dried ginger root, giving the beverage a subtle bite.

Pre-order for pickup or have it shipped to your door.

Mad Mex, multiple locations

OK, so the Gobblerito has been around for a while. Make 2021 the year you try Mad Mex’s take on Turkey Day goodness.

It boasts all the usual suspects wrapped up in a big burrito: house-roasted turkey, black bean mashed potatoes,
stuffing and corn with a fourth river of gravy on top and cranberry sauce on the side.

Gobble it up!

Kristy Locklin is a North Hills-based writer. When she's not busy reporting, she enjoys watching horror movies and exploring Pittsburgh's craft beer scene.