For our anitpasta appetizer we're doing our traditional fried and stuffed cherry peppers, ripe ollives, sweet gherkins, pickled okra, dolma, fresh mozarella and tomato salad with basil, asiago wrapped in prosciutto, and rolled sopressata. Second course is chicken escarole soup. Pasta course is baked ziti in Sunday gravy with braciole. Main course will be smoked turkey, poultry gravy, Honey Baked ham, cornbread stuffing with chopped fennel stalks (insted of celery), garlic mashed potatoes, sweet potato casserole with pecans/marshmallow topping, corn souffle, cranberry sauce, and swiss chard sauteed with garlic and extra virgin olive oil. For dessert we'll have pumpkin pie, cannoli, and espresso with a shot of anisette.
I'm brining the turkey in a solution of water, rock salt, sugar, tarragon, habanero peppers as we speak and will be putting on the Big Green Egg within an hour or so. My wife and I pre-made stuffing, and corn souffle. I slow cooked the braciole yesterday afternoon.
Mangi, beva e sia allegro! Thanksgiving felice.
