What We Ate

Start with 3 cheeses + lots of baguette: 

+ Gorgonzola Cremificato (a stinky, beautiful creamy blue)

+ Tomme de Chataigneraie (a soft, chestnut-y goat) 

+ Isle of Mull (a fruity, grassy sharp cheddar)

Follow with: 

+ Roasted garlic mashed potatoes

+ Arugula + fennel salad with toasted walnuts, feta & red onion (Note: onion addition is mine, try adding tahini to the dressing, via 101 Cookbooks) 

+ Carrot + white asparagus salad with cilantro jalapeno dressing (via 101 Cookbooks) 

+ Roasted cauliflower with raisins + pine nuts (Note: used regular balsamic, rather than white, nixed the bread, roasted the cauliflower + cut down on olive oil, via Farm House Table) 

+ Panko + parmesan crusted butternut squash (via Sprouted Kitchen) 

+ Mom's stuffing

+ Wild mushroom gravy

+ Roasted turkey

+ Jacob's awesome cranberries

Finish with: 

+ Spiced Pumpkin Pie (Note: double the spices in the recipe, via Epicurious) 

+ Caramel cranberry almond tart (Note: I only used a 1/2 batch caramel and added a layer of spiced bosc pears atop the crust before baking, via Lottie + Doof) 

All year long I keep a running list of recipes I'd like to make, so when Thanksgiving rolls around, it feels like the best excuse a handful all at once. All of the recipes linked here were new ones we tried this year and everything was a huge hit. I've noted how I adapted the recipes above; I can't recommend them enough.