Recipe - A Neoclassical Thanksgiving Dinner

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Twelve creative twists on Thanksgiving tradition

1. Olives Peppered Citrus Olives

2. Carrots Grated Carrot and Date Salad with Gorgonzola

3. Turkey RosemarySage Turkey Breast

4. Dressing Dried Fig and Apricot Stuffing

5. Gravy Sherried Portobello Gravy

6. Onions Cornbread and AppleStuffed Onions

7. First Potato Spicy Sweet Potato Won Tons

8. Second Potato Parsley Root and Pureed Potatoes

9. Peas Pea Shoots and Jerusalem Artichokes

10. Cranberries Cranberry Sorbet

11. Pie Pumpkin Ice Cream Tarts

12. Leftovers Double Celery Turkey Salad

A PLAN FOR GETTING READY

One week before: Make Pumpkin Ice Cream; make Cranberry Sorbet.

One week to three days before: Make Peppered Citrus Olives.

The day before: Make pastry shells for Pumpkin Ice Cream Tarts; make
cornbread and parboil onions for Corn Bread and Apple Stuffed Onions.

The morning of the day: Peel potatoes and parsley root; keep in cold water
until read to cook.

Make Dried Fig and Apricot Stuffing.

Bake sweet potatoes and chop serrano chiles for Spicy Sweet Potato Won
Tons.

Make dressing for Grated Carrot and Date Salad.

Make dressing for Pea Shoot Salad with Jerusalem Artichokes.

The San Francisco Chronicle, November 15, 1995

Posted to MMRecipes Digest V4 #194 by Linda Place
placel@worldnet.att.net on Jul 27, 1997