I love Thanksgiving.
Why? Because I get to spend all day cooking up a half a dozen dishes that I've spent a fair amount of time researching to go with the fat juicy bird that sits in the spotlight on this big day. I take this holiday seriously. And I also have a lot of fun.
This year's line-up comprised:
- wild rice dressing with figs, dried cranberries and Andouille sausage
- Parker House rolls, my 2nd try at this herbacious, buttery bread
- mac and cheese topped with caramelized onions and crumbled goat cheese
- Brussels sprouts, sausage and toasted pecans sauteed in butter and maple syrup
- cranberry relish with fresh-squeezed orange juice
- sweet potato pie
As usual, I made way too much. But what can I say. I've learned from the best—my mom always made enough food to feed an army. Hard to step it back on Thanksgiving, when "feasting," "food coma" and "pigging out" are the operative words.
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