Tomorrow, Papa Sandemano’s is opening its doors for Thanksgiving lunch.
We’ve got about ten hungry guests coming, and naturally, I’ve decided that a simple turkey dinner isn’t quite enough.
On the menu:
To start:
Sweet Potato & Corn Chowder.
The main event:
Roast turkey, homemade gluten-free stuffing, Yukon Gold mashed potatoes, turkey gravy, and a selection of roasted autumn vegetables featuring carrots, acorn squash, radishes, and slow-roasted grape tomatoes.
On the side, a cranberry-apple chutney based on a recipe I first developed back in 2009. (I’ve been messing around with cranberries for a while.)
Also, the pickles I made will make an appearance.
For dessert:
Individual gluten-free apple crumbles, finished with homemade vanilla bean ice cream. (I’ve promised Mrs Sandemano that we will not recreate the Smarties Ice Cream.)
The entire menu is gluten-free, because everyone deserves to enjoy Thanksgiving without having to worry about what’s on their plate.
Today is all about the mise en place. Tomorrow, we’ll see whether all this planning actually pays off.
Happy Thanksgiving from Papa Sandemano’s kitchen!
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