What I’m Making for Thanksgiving Dinner

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Cheesecloth Turkey by Angela Roberts

This is going to be a great Thanksgiving for many reasons. Food is just a part of the thanks, and I’m always grateful to be able to have plenty of food in my home throughout the year. I’m mindful that it’s a blessing and as I share with you the food most likely to show up at my Thanksgiving table and what I might eat for leftovers, I write with deep gratitude for the blessing of good food and the passion to prepare it and share it.

I am also thankful to the nearly 200,000 visitors that visited this past year. This means a lot to me because I have always wanted to make some kind of difference in the lives of others as it relates to food and the culture of hospitality and family life.

The following dishes are likely to grace my table at the holidays.

Roasted Golden Beet Carpaccio – An elegant approach to golden beets and a lovely way to start  the meal off in the right direction.

The star, the Turkey Roasted with Cheesecloth. Be sure to check this one out.

Pennsylvania Dutch Corn Pudding, one of my most popular recipes of all time, in the top 5.

Butternut Squash with Brussels Sprouts, is so good because of its secret ingredient.

Perfect Mashed Potatoes and I mean it when I say no lumps, perfect texture.

Brussels Sprouts with Dried Cherries, Almonds I’ve received emails about this recipe from people singing praises.

Cranberry Blackberry Sauce

Pumpkin Cream Tart so good that we have already gone through several since September. This freezes well.

Chocolate Whiskey Pecan Tart is my latest post. It’s already in the freezer, ready to go.

And when it’s all over, the leftovers…


Thanksgiving Leftovers in One Perfect Dish – This is a genius way to make good use of left overs.

Brussels Sprouts Gnocchi with Sage Brown Butter, an elegant rustic approach to Brussels sprouts.

This is a smashing brunch recipe,  using the left over mashed potatoes, Brussels sprouts and the ruffled egg.

I never forget who gives me the power and the passion to cook, write and be here.

Thanks be to God is a post I wrote Thanksgiving Day, as I took a step out in faith to be transparent and share a different kind of food.



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  1. Inspiring menu, Angela – I love the old traditions (turkey & mashed potatoes) mixed with the twists on the old favorites, like the simple idea of a cranberry-blackberry sauce. You’ve inspired me to create my own new family favorite this year!

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