Friday, November 22, 2013

Thanksgiving Menu

It's time to get serious about Thanksgiving menu planning. We'll be enjoying a Fair Valley Farm turkey, and we're going to try spatchcocking itFor vegetable sides, I'm planning on making delicata squash wedges and stir-fried brussels sprouts, brightened with lemon.

The stuffing will be made with cornbread.

And for dessert, I'm making a family favorite of praline pumpkin pie.

Many thanks to the local growers whose produce will grace our table. Happy Thanksgiving!

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