Ryan and I had a nice, quiet Thanksgiving this year. We certainly didn’t let the fact that it was just the two of us (and Maddy of course) stop us from cooking a proper Thanksgiving feast though! Our Thanksgiving meal included:
- Deviled eggs with bacon, capers, and fresh tarragon
- “Mama Talbott’s mashed potatoes” (inspired by my Mom’s recipe, ours had lots of butter, basil, and black pepper in them)
- Roasted Brussels sprouts with shallots and garlic
- Easy vegan stovetop stuffing
- Homemade cranberry sauce with orange liquor
- Vegan brown gravy
- Grilled turkey breast done 2 ways – rosemary, honey, and mustard glaze/marinade as well as dry rubbed with Rudy’s Turkey Rub
- Mini pumpkin pies with fresh bourbon whipped cream
