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Thanksgiving Dinner with French Flavors

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Though it may seem like the most American of holidays, French flavors and techniques take surprisingly well to the Thanksgiving feast. Gougerès, for instance, those savory, cheesy choux-puff bites, are the perfect hors d’oeuvre to make well in advance and pop in the oven to hold off the hungry hordes while you’re pulling together the rest of the meal. And the unusual poached-and-roasted turkey (with a bonus first-course soup) is inspired by a classic technique from the Bresse province. For sides, pommes Anna – the famous casserole of butter-crisped sliced potatoes – are flavored with sage for traditional Thanksgiving flavor. And a trio of vegetables – green beans, carrots, and pearl onions – come together in a butter and white wine sauce. Finish with an elegant apple-and-fig free-form tart on flaky homemade pastry.

Menu Timeline

One Week Ahead

  • Make the gougères dough, scoop it onto baking sheets, and freeze.

One Day Ahead

  • Poach the turkey and refrigerate overnight in its poaching liquid.
  • Make the dough for the apple and fig tart.

In the Morning

  • Bake and finish the apple and fig tart.
  • Prep the green beans and carrots.

2 Hours Ahead

  • Assemble the Pommes Anna.
  • Bake the gougères directly from the freezer (you’ll need to bake a few minutes longer from frozen). Serve ahead of the meal.

1 1/2 Hours Ahead

  • Roast the turkey. Make the first-course soup from the poaching liquid, if desired.

1 Hour Ahead

  • Bake the Pommes Anna.
  • Make the vegetables in chardonnay sauce.

The Menu

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