Thanksgiving Dinner, with new recipes, November 22, 2012

We had quite a spread, with all of Mark's family.  This is the whole spread.

We did, of course, contribute a couple new things.

For a snack, we made the Grilled Vegetable Antipasto from the December 2012 Eating Well.  This is awesome--it get a 5!

Also from Eating Well is this Savory Corn Pudding.  It is also very tasty, and pretty healthy to boot--it gets a 4.

We also made the turkey.  In the foreground is Sage Rubbed Roast Turkey with Lemon Bay Gravy, from Eating Well.  In the background is a more traditional turkey without any special seasoning. This recipe takes a different approach to roasting turkey than we've used before--we did not stuff the turkey, and roasted it at a high temperature (425 degrees).  As a result, it cooked in less than 2 hours (!!), and the breast remained very moist.  One of the best turkeys we've had--we give it a 4.

Wine: Les Jamelles Pinot Noir 2011
and for dessert, Dad shared a 1985 Ramos Pinto Vintage Port--what a treat!