Thanksgiving 2016 was one of the best in recent years...I was so happy with the company and how all of the dishes turned out. It was a full day of cooking, but I am glad to eat these leftovers for days and days!
The Feast
The Menu
- Hazelnut Field Roast En Croute (see it here)
- Green Beans Almondine (sauteed with EVOO, salt, pepper, lemon, and toasted almond slivers)
- Mashed Potatoes
- Pistachio Dusted Cauliflower Salad (inspired by this recipe, but subbing crushed pistachios and just lemon and EVOO for the dressing)
- Traditional Dressing/Stuffing
- Mushroom Gravy
- Sweet Potato Biscuits (vegan-ized Paula Deen recipe)
- Blood Orange Cranberry Sauce (follow the recipe on the Ocean Spray bag but add juice of 1 blood orange)
- Maple Pecan Pie (Isa's recipe with bourbon added)
- Spiced Acorn Squash Pudding (blend of acorn squash, coconut milk, cardamom, cinnamon, cloves, and sugar)
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| Field Roast |
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| Green Beans Almondine |
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Mashed Potatoes
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| Pistachio Dusted Cauliflower Salad |
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| Traditional Dressing |
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| Sweet Potato Biscuits |
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| Maple Bourbon Pecan Pie |
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| Acorn Squash Pudding served with Coco Whip |
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