Well, I know NOTHING about cooking a turkey, but in my dream thanksgiving, I can assure you: I cook a beautiful turkey. There are lots of people, so we're doing three turkeys. In honor of Gourmet's final issue, all these turkey's are from that late, great magazine:
+ I can't think of a better bird to cook, than this stunning Cider Glazed Turkey (above). Look at that skin!
+ Get a taste of the South with this Roast Turkey with Oyster Stuffing and Giblet Gravy.
+ Sweet and savory, a maple glazed turkey suits our fancy.
And now the sides. With such luxury in the turkey, we'll try to keep the sides simple and seasonal:
+ Fennel and Potato Gratin is perfectly balanced between sharp and creamy
+ These green beans with leeks and endive can be assembled ahead of time, but they need to be cooked right before serving. Still, they are so fresh and, yes, vibrant, that they are the perfect accompaniment to this heavy meal
+ (Since I'll have several ovens...) Would you like some Roasted Onions and Butternut Squash with sage. I thought so.
+ To round out the sides, I'll probably whip up some ginger glazed carrots, and some simple braised kale.
+ While I probably can't make anything better than our family's secret cranberry recipe, this cranberry chutney with Bacon, Rosemary and Port sounds pretty much perfect. (Pictured below.)
My mouth literally started watering.
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