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 it. For 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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