We had a few requests for our Thanksgiving menu this year:
We started off with some raw oysters on the halfshell, and some that had been cooked a little in a champagne beurre blanc. We served those with a carrot soup with chestnut cream.
For the main event, we used a Trader Joe's all-natural 13lb turkey, rubbed with diced pancetta, butter and herbs. The juices were reduced down with some mushrooms to make a nice brown gravy. On the side we had ciabatta chestnut stuffing, sauteed broccoli rabe with garlic, and good old mashed potatoes and parsnips. For dessert we had homemade pumpkin, apple and sweet potato pies. Yum!
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