a perfect Thanksgiving menu

I used to hem and haw over the menu for Thanksgiving.  Wanted it to be good food, but also a little unusual.  Due to lack of time and energy this season, I turned to Raff and asked him what he wanted to cook for the big Turkey-day.  His response:  Our theme this year should be “keep it simple”.  I couldn’t agree more.

Here is the menu:

Appetizers:  Antipasto w/provolone, procuitto, salami, artichoke hearts, pickled veggies.

Roasted Turkey via Alton Brown (Raff thinks he is a genus and we’ve been doing this recipe for 3 years now)

Huge bowl of Mashed Potatoes

Stuffing (courtesy of Mary Lou - we don’t do stuffing very well and she is the master)

Green Beans w/Shallots and Pancetta

Roasted Acorn Squash (cut into quarters)

Cranberry Sauce (Recipe on the back of the Ocean Spray Package)

Popovers (if I can handle it - didn’t come out too good last year.  I found out the secret is to pre-heat the pan)

Dessert:  Ricotta Pie (Another Mary Lou favorite that I now can’t live without) & Pecan pie (My first attempt at a pie, we’ll let you know how it goes)