It has been our tradition for many years to enjoy our Thanksgiving holiday meal on Friday, and this year we will be doing the same once again with family and friends, along with celebrating Margaret’s birthday.
With this post I’m sharing the menu—I will complete the final preparations tomorrow while all of you are seated at the table enjoying your own holiday meal.
You will not find any recipes or photos this time since most of the dishes have not been completed yet. However, I would be happy to share any recipe for the dishes on my menu that you might want to try on your own at another time. Just let me know.
You will note that included in the Main course segment is a menu option for Confit of Duck Leg. I added it for those who might want an alternative to the traditional turkey. This recipe is quite easy and straightforward, as well as delicious, and can be prepared anytime, not just for Thanksgiving.
So take a moment to reflect upon something you are thankful for and then enjoy the day and your meal with your family and friends.
Eat well, be well.
“Though eating is one of life’s unavoidable necessities, dining has always been one of it’s greatest pleasures.” X
• Fig and calamata olive tapenade, gorgonzola
• Fresh and smoked salmon rillettes
• Buttered toasts
Egg on Egg on Egg
Savory deviled egg salad with bottarga, domestic sturgeon caviar, and chive
Baked Giant Shells
Stuffed with eggplant, rainbow chard, and ricotta, sauced with turkey bolognese, and garnished with parsley, sage, and pecorino toscano
Roasted Turkey Roulade Two Ways
• Stuffed with carrot top and macadamia nut pesto
• Stuffed with rainbow chard stems, caramelized onions, and herbs
Duck Leg Confit
Roasted spiced kabocha squash sformato
Shaved brussels sprouts with roasted chestnuts, smoked bacon, and chestnut honey
Braised kale with roasted cipollini onions
Savory bread pudding
Green tomato chutney
Sweet corn pickle
Roasted sweet potato cheesecake
• Chocolate Urfa chili
• Mint Chip
• Bailey’s Irish Cream