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Thanksgiving this year was a culinary hurricane – we had so much food there wasn’t enough counter space to display it all! We had a really fun, large turnout of 15 people, which was a rather tight fit for our 1-bedroom flat, and everyone brought something to contribute to the meal. I spent almost all day cooking the turkey, gravy, stuffing, and salads with a group of friends, while the Italian took care of the mashed potatoes for his very first ever thanksgiving. All in all we enjoyed the following foods:

  • Thanksgiving Amaretto Sour cocktail
  • A root veggie salad with orange and yellow carrots, beetroot, celeriac, kohlrabi, and turnip
  • Salad with pomegranates, butternut squash and goat cheese
  • Bread ring roll with hard boiled eggs, cheese, basil, sundried tomatoes, and parma ham
  • Other cheeses, olives, and focaccia bread
  • Apple walnut stuffing
  • Cranberry-raspberry sauce
  • Homemade gravy
  • Mashed potatoes
  • 6.2 kg Turkey
  • Green bean casserole
  • Stuffed mushrooms
  • Pumpkin pie
  • Apple pie
  • Hazelnut torte


The 6.2kg bird!


Breads, salads, and cranberry sauce


Bread Ring Roll and Apple Walnut Stuffing


Root salad with orange and yellow carrots, beetroot, celeriac, kohlrabi, and turnip.


Salad with pan-fried butternut squash, pomegranates, and goats cheese


Desserts: pumpkin pie, apple pie, and hazelnut torte


Cutting into the dessertsImage

My holiday favorite (and my homemade contribution to this year’s Thanksgiving feast) – Pumpkin Pie!




Pie cutting


More pie cutting




Me and Loki, who enjoyed her first Thanksgiving turkey


One thought on “Thanksgiving

  1. Pingback: Olive, Cheese and Lardon Bread | Cooking with Italian

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