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An Easy and Elegant Thanksgiving Dinner

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Sponsored by Edna Valley Vineyard

This menu features simple ways to elevate the classic dishes of Thanksgiving: the carrots are glazed in pomegranate-balsamic reduction,  the smashed potatoes are cooked in white wine, and the turkey is rubbed with an herbed ginger-juniper butter (watch the video to learn how) for a uniquely flavorful bird. Pair the menu with Edna Valley Central Coast Chardonnay.

Menu Timeline

One Day Ahead

  • Brine the turkey.
  • Make the juniper-ginger butter for the turkey and rub it under the turkey’s skin.

In the Morning

  • Cut up the carrots and prep the ingredients for their glaze.
  • Toast the hazelnuts and make the candied bacon for the butternut squash dish.

3-1/2 Hours Ahead

  • Roast the turkey.

2 Hours Ahead

  • Cook the potatoes and keep warm in a slow cooker or in a covered bowl over a barely-simmering pot of water.

1 Hour Ahead

  • Roast the butternut squash.

30 Minutes Ahead

  • Remove the turkey from the oven and make the gravy
  • Cook the kale and finish the butternut squash-kale dish.
  • Cook and glaze the carrots.

The Menu


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