While we don't serve a Thanksgiving dinner to guests (they are usually staying with us while visiting family), Mark and I always enjoy making our traditional Thanksgiving dinner.
It was just the two of us this year, so the menu was limited to just our favorites. We started out with roasted chestnuts and a wonderful, buttery and earthy Saint Agur, a blue cheese made from pasteurized cow's milk from the village of Beauzac in the Monts du Velay, part of the mountainous Auvergne region of central France.
Paired with this was a luscious 1984 Domaine De Caplane sauternes.
Then came the main event - an organic free-range turkey with stuffing! The turkey was set in a Maple-Soy-Ginger brine the day before, and then stuffed and roasted. The stuffing was a bread (I use chewy-crusted baguettes), sausage, pine nut, mushroom, celery, onion, and parsley mix.)
I carve the turkey while Mark makes the gravy.
Just enough not to feel as stuffed as the turkey at the end!