Since Thanksgiving is a most festive meal, we really outdid ourselves last year, with my hosts near Bordeaux. Being that we were celebrating in the Southwest, I had to have some foie gras, which I purchased at a local market, followed by Mini Jack O’Lanterns stuffed with chestnuts and mushrooms.
It’s always difficult to find a Turkey in France for Thanksgiving, as they are programmed for Christmas meals and tables.
Our hosts was able to order a beautiful Turkey that was prepared for us with stuffing aux pruneaux et chaire de saucisse.
They also prepared a beautifully luscious gratin aux cèpes, and I prepared homemade cranberry sauce with fresh cranberries, adding my personal touch, of several sprigs of rosemary.
Thanksgiving is a special occasion, which we start by raising our glasses of Champagne, and going around the table and saying what we are thankful for.
Starting off the meal with the foie gras, we continued with champagne, but a nice chilled Sauternes would be most appropriate here.
Then onto the main course dishes, which are served all at once, to get that wonderful fusion of flavors of the roasted stuffed Turkey, the gratin aux cèpes, the mini Jack O’Lanterns, and the cranberry sauce, my hosts served a wonderful Pessac-Leognan, 2015, Domaine de la Solitude.
The traditional desserts for Thanksgiving are Pumpkin pie (my favorite!), Apple pie, Pécan pie or Cranberry pie or tarte.
This is the only time of year when I eat Pumpkin pie, so I must insist you choose it above all the other desserts mentioned above.
You can make variations of these desserts, such as muffins, or ice cream of the same flavors, such as pumpkin ice cream, or cranberry granité, use your imagination …but don’t forget the whipped cream or Chantilly !