Turkey takes center stage, but side dishes shine with flavorful ingredients in this holiday menu. (Serves 12*)
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Arugula Salad with Goat Cheese, Bacon, and Balsamic-Fig Dressing
Roast Turkey with Onion and Cranberry Chutney
Wild Rice Pilaf with Sausage, Shiitake Mushrooms, and Celery
Brussels Sprouts with Currants and Pine Nuts
Gratin of Cauliflower with Gruyère
Bakery Dinner Rolls
Pear Pie with Streusel Topping and Caramel Sauce
Beaujolais nouveau
Coffee
* Double recipes for side dishes as needed to complete this holiday feast.
Cooking Light, November 2008
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