Since I decided that I would be having a Riesling-Brined Turkey for Thanksgiving, the rest of the menu had to fall into place around the centerpiece turkey. I like to do a blend of tried-and-true recipes with new recipes I’ve never had before. I decided to make a recipe from Paul Prudhomme’s Louisiana Kitchen, Pear Gravy. As I perused the Epicurious site, I decided try the Winter Fruit stuffing, and my menu began to take shape by including fruits in many of the items. I went with a simple mashed potato to temper the sweetness, and a roasted brussel sprout recipe that included a balsamic reduction. Since one of my vegetarian friends will be joining us, I’ll make a Stuffed Pumpkin with Vegetable Stew for a main course as well. (more…)

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Dinner, Thanksgiving by Courtney