Some years I do Thanksgiving. Some years I don’t. (It’s just not a Italian holiday, and I swing both ways) This year we are on. And on big time. Emma decided that we should be doing Thanksgiving this year and has invited about 15 people for a big sleep over at our house in Umbria.
At this point in my life the idea of doing Thanksgiving, and having about 20 people around our table, doesn’t freak me out like it used to. Basically it’s another dinner party, but with Turkey. Pies don’t scare me, and sides are mostly picked from the garden. And after all these years, gravy is a no-brainer.
We are celebrating Thanksgiving next Saturday (Thursday just doesn’t make sense in Italy, since it’s not a holiday here). So I’ve got a week to figure out the rest of my menu. But maybe you are looking for some last minute inspiration? Here follow a few recipes from the last year that might come in handy. The captions are linked to the actual recipes (you’re welcome).
FYI it’s not all Italian at our Thanksgiving table. I have bags of cranberries in the freezer and 2 pounds of pecans. For instance I think I’m going to be using Jenn Louis’s recipe for Pinot Noir Cranberries that Jeff Gordinier reported on here. And I’ll be scattering at least a couple handfuls of my precious pecans over Melissa Clark’s winter squash salad. And there will be pumpkin pie, even if I’m the only person who eats it.
Have a great holiday!!!
Hurray for Fennel and Apple Salad at Thanksgiving! All that sweet and savory crunchy goodness coated with a simple but bright dressing! Just makes all the other foods even better while it sits there quietly in its supporting role. I heart it muchly!
And SO easy too.
Those dishes sound wonderful. Where did you get cranberries? I live in Bologna and can’t find them anywhere. I bought some cranberry jam was just going to add some dried fruit, fresh orange juice & zest to pump it up a bit. I’d much prefer to make my normal cranberry compote if I could though. Thanks.
After years and years of no fresh cranberries, I’ve learned to start asking people to bring them over the month of October. Then I just stick them in the freezer.
Wow, all of this looks delicious! I think I may come to your house:-)
At this point you’d have to bring your own chair I think.
I am curious if you think some zucchini would pair well with the roasted fennel and cheese? I was going to make a fennel and zucchini salad but maybe roasting it would make a better side dish?
No, I’d leave the zucchini out. First of all zucchini isn’t really in season now, so it isn’t tasting at its best. Also, the zucchini, when roasted tends to go limp and soggy by the time the fennel would be cooked. I would stick with the roasted fennel, and then maybe pick one of the other seasonal salad I’ve suggested?
These look delicious and simple. Happy Thanksgiving to you and yours—and may you be so lucky as to have that pumpkin pie all to yourself.