What’s for dinner?

The night before Thanksgiving. It’s past my bed time, but I’ve been cooking since midday and M’s been cooking since he got home from work and I’m a bit buzzy right now and all I can think about is tomorrow’s menu.

Here’s what’ll be weighing down our table tomorrow afternoon:

  • Favorite local cheeses, plus one exotic Spanish blue (Valdeon), and a sampling of olives, pickles, and other little tastes
  • Chestnut soup, made from oven-roasted chestnuts and leeks
  • Turkey, brined in salt water, apple cider, and spices tonight, then cooked on the Big Green Egg with wood charcoal and pecan chips tomorrow
  • Stuffing, baked in the oven rather than in the bird
  • Mashed potatoes, skins off, a little butter, a little milk, a little salt
  • Brussels sprouts, roasted in the oven with olive oil, salt, pepper, maple syrup, and little pieces of bacon
  • Green beans in a sesame sauce
  • Cranberry sauce, made from whole cranberries, cooked in a water and sugar syrup
  • Parker House rolls, made with this amazing buttermilk
  • Apple pie, made from the best pie apples there be: Golden Russets
  • Pumpkin pie
  • Lemon Confit Shortbread tart, which I just found out about today (courtesy of my friend, Cindy) and I just had to make
  • Wine

Even if I only take a small taste of each dish, I won’t be able to move. Until the evening, of course, when it’ll be time to have my favorite Thanksgiving food of all: turkey, mashed potatoes, and cranberry sauce wrapped in a warm corn tortilla.

What’s on your Thanksgiving menu?

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