Roasted Chestnut Soup with a Mushroom Garnish
Roasted chestnuts are a winter’s treat. If you have never peeled and eaten a freshly roasted chestnut, nor savored its aroma, then make this soup. Although peeling 2 pounds of chestnuts seems tedious, it can be done up to 2 weeks in advance. The peeled roasted chestnuts can be frozen, and then thawed at room temperature for 1 hour before using.
By Diane Morgan in The Thanksgiving Table
This tasty spread, prepared with softened cream cheese, is a beautiful pale salmon color.
Spinach and feta on top of flaky phyllo make irresistible appetizers.
From Cooking for One or Two Cookbook
Spicy Peanuts and Pumpkin Seeds
Sprinkled with fiery chilies, this pumpkin seed mix will warm up a blustery fall day.
By Molly O'Neill in Reader's Digest - October 2006
Spinach, Pear, and Shaved Parmesan Salad
A spinach salad, especially one with ripe fall pears, is a welcome addition to the Thanksgiving table. The salad can be served in a large bowl as part of a buffet, or on individual salad plates alongside the main course.
By Diane Morgan in The Thanksgiving Table
A filling of savory ham and herbed bread crumbs makes the onions a decadent accompaniment to any meal.
This delightful dessert can be prepared and kept in the freezer before a party.
Thanksgiving Day Timeline: Start Planning for the Holiday
With this guide, holiday details become a science. You'll agree, preparation really does make for a memorable day.
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