David’s Place Blog

Family Thanksgiving Dinner

27 November 2010

Roast Turkey

with

Root Vegetables and Gravy

Rustic Herb Stuffing

with

Swiss Chard

Haricots Verts

with

Goat Cheese and Warm Bacon Dressing

Desert

Warm Apple Pie

with

Vanilla Bean Ice Cream

Turkey is 12 lb, cut in pieces, recipe Saveur 11/2010, farm vegies, cleery root, butternut squash.  In convection roast, done sooner than expected. Same for dressing, which was on bottom shelf, probably should have been on top. Heat is applied from the bottom.

A 10 lb turkey would have been fine, we ate less than half, 5 adults, two kids

Stuffing form Bon Appetit 11/2010

Green Beans from Bon Appetit 11/2003, made by Kathy and Scott with Michaela’s help

Molly helped me with the gravy, she was my taster, and it was very good.

This entry was posted on December 19, 2010 at 9:51 pm and is filed under Dinner, Holiday. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.