The November issue of Gourmet arrived last week and, just like Bon Appetit, features its annual Thanksgiving menus. As has become customary with both magazines, this issue offers not only a traditional Thanksgiving menu, with Roast Turkey and Gravy, roasted Brussels Sprouts with Shallots and Wild Mushrooms, a gratin of roasted vegetables, and a Caramel Pumpkin Pie, but also a pared down Menu for Four, including a Turkey Roulade with Cider Sauce, Roasted Kholrabi and Butternut Squash, and Chocolate-Cranberry Cakes for dessert.
In addition, the issue includes an entire section dedicated to the all-important side dishes which, in many eyes, "make" Thanksgiving. I've been searching for the perfect side dish myself, since Thanksgiving duties this year have fallen upon my brother and his wife. It'll be the first time in three years that I won't be hosting the holiday at my house, but I'm at least going to bring a side dish. There's a great looking Butternut Squash and Creamed Spinach Gratin, which I will most likely try. In addition, there's Red-Wine Braised Cabbage with Onions, Green Beans in Ginger Butter, and a very interesting Chestnut-Potato Puree.
There's also a section on desserts, with recipes for Rum-Raisin Apple Pie, Macadamia Coconut Tart (which I may consider for the Tiki Party I eventually plan to throw one day), and a very tasty-looking S'more Pie (mmmmmmm!). I will probably bring a dessert to my brother's, as well--more than likely, it will be a Sweet Potato Bundt Cake with Brown Sugar Icing, which was the hit of my Southern-themed Thanksgiving Dinner five or six years back.
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