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Rustic and Refined Thanksgiving

We're sweet on this elegant, yet down-to-earth menu starring Rosemary-Orange Turkey, Mascarpone Whipped Potatoes and Wine-Poached Pears with Pumpkin Whipped Cream as the feel-good finale.


Make things in advance. The cranberry sauce can be made up to three days in advance. Keep the cranberry sauce tightly covered in the refrigerator. The poached pears can also be made up to one day in advance. After the pears and their poaching liquid have cooled, make sure the pears are completely submerged in the liquid then tightly cover and refrigerate.

Make the apple fennel slaw up to one hour before serving, just make sure you cover it tightly and refrigerate.

For drinks, try a selection of wine. An American Sauvignon Blanc for the white wine and a Pinot Noir for red would be lovely.

To add extra color to the table, fill a large bowl with 10 to 15 green apples.

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