One fresh twelve pound turkey, roasted to a harvest golden brown, bursting with savory juices, cooked to delectable perfection. Each slice a glorious adventure for the meat lovers palate. Spicy sage bread stuffing alternately crisp and moist, mingling with tart apple slices, golden sweet chewy raisins and the buttery crunchy texture of walnuts. On the side we have peaches and cream corn on the cob, dripping with sunny yellow butter, a veritable explosion of sweet goodness in every kernel as they pop under your hungry bite. Couple that with a mountainous supply of fluffy new white potatoes, whipped to creamy perfection and topped with a river of velvety smooth gravy with just a lingering whisper of an onion to spice things up. Of course, no Thanksgiving supper would be complete without the robust tang of fresh cranberries cooked ever so slowly until they burst into a sugary syrup, that thickens while on it’s journey to your plate. For those with an extra spot to fill there are piping hot rolls, soft in the middle and crusty on the outside.
For those Thanksgiving Aficionados, there is the noticeable absence of the following: Squash, green bean casserole, pumpkin pie, peas and of course, roasted chestnuts. Why? I lament the loss of squash and pumpkin, they lament the loss of peas and green beans. Keeping it simple is the theme of this year’s meal and that will make it much less complicated when reheating leftovers. Bon Appetite mon amis, whatever your geographic location. ::