Thanksgiving comes with a conflict for foodies- the menu is characterized by traditionality, simplicity, and by its unchallenging appeal. Cooking magazines and Food Network shows have been showing reinventions of Thanksgiving and I really can't get behind it. Roasting a whole bird is a pretty wonderful thing, almost impossible to mess up unless you are actually retarded, and you can't beat the visual appeal.

That being said, I had a lot of fun putting together a Thanksgiving menu. (all recipes from or inspired by Fine Cooking)

Champagne-Rosemary Cocktails
Stuffed Mushrooms
Turkey Pate Crostini with Fried Sage
Smoked Trout

Local Farm Raised Roast Turkey
Sweet Potato and Caramelized Onion Gratin
Maple-Glazed Carrots and Shallots
Roasted Brussels Sprouts in Brown Butter-Dijon Dressing
Homemade Dinner Rolls
Mashed Potatoes
Green Beans

Apple Pie
Pumpkin Pie

Friday night, I wanted to make Turkey Shepard's Pie. I'd been looking forward to it all day, especially after running around in the cold. I heated up some of the turkey stock with some flour to thicken it and threw in a pile of shredded dark meat, the leftover carrots and shallots, and some chopped up green beans and cooked it on the stove till it looked thick and yummy. I moved it to two large ramekins and spread mashed potatoes on top and baked it for 20 minutes, till the stew was bubbling and the potatoes were starting to turn golden brown at the edges. It was kind of amazing.