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Countdown to Thanksgiving

This year the Damuck’s have higher-than-usual expectations for my Thanksgiving meal now that I am almost three-months into culinary school. Christmas Eve is left to my Italian side of the family, and is always a very loud and colorful evening that leaves us over-indulged, overwhelmed, and is just all around over-the-top. My uncle Gary and I have taken over Thanksgiving, and made it something very different. He likes to tease me about making it too “Martha-esque,” but since it is a much smaller, quieter gathering, I like to make sure everything is perfect. This year my focus is keeping the menu local and seasonal, and somewhat rustic with a simple but elegant presentation. Some recipes will be my own and others borrowed from various magazines. I definitely found much inspiration in the November issue of Martha Stewart Living and the article and recipes from Stone Barns. Here is the final menu:

Cocktails and Starters:

Wolffer Big Apple Wine
Domestic Cheeses, Apple, Sourdough
prosciutto Wrapped Figs

Main Course:
Martha’s Perfect Roast Turkey (We ordered our Turkey from Gozzi’s Turkey Farm in Guilford, CT)

Pan Gravy
Roasted Root Vegetables
Orange-Scented Cranberry Sauce
Maple Roasted Brussel Sprouts with Bacon
Acorn Squash with Sage and Cream (Martha Stewart Living, November 2010)
Cornbread Stuffing with Sausage, Dried Cranberries, and Pecans (Cook’s Illustrated)

Dessert:
Apple Pie with Cheddar Cheese
Sweet Potato Pie with Maple Roasted Pecans and Ginger Whipped Cream

Will update with recipes later in the week.

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