Sausage and Apple Stuffing (the husband is winging this one - I'll report back)
Mashed Yukon Gold Potatoes
Green Beans with Shallots and Peppers (these will be roughly based on this recipe, but I'll use fresh orange peppers to up the plate-color-quotient and sub out shallots for garlic for holiday fanciness)
Spinach Salad with Pomegranate and Caramelized Pecans (goat cheese on the side due to 50% lactose intolerant guests)
Caramelized Corn with Fresh Mint
Photo: The Wedneday ChefWe'll end with apple and pecan pies. I believe the boys are going to try their hand at creating the pecan one, but the apple one will most likely be a Vermont Mystic Pie. If you've never tried a Vermont Mystic Pie, let this Thanksgiving be your first VMP experience! You won't regret it. Vermont Mystic Pies were created by our great friend Laura, along with some of the backers of Ben and Jerry's. The husband helped in the kitchen in the early days, and the apples are from an orchard literally a stone's throw from where he grew up, so this is a product close to our hearts. The pies are frozen and bake to perfection in the oven, so you get that whole amazing pie aroma filling your home without having to do any actual work. The ingredients are all natural, with great Vermont products like Cabot Creamery butter, King Arthur Flour, and Champlain Orchards apples in the mix. These pies are available all over the country now, and also come in blueberry. They also make pie shells, which I'd highly recommend for your pumpkin or pecan pie if homemade pie crust is not in your repetoire. An easy dessert filled with sustainable products is a win-win!
What favorite recipe will you be cheffing up this year?