A Turkeyless Thanksgiving

Instead if the same ol' turkey and dressing, add new flavors to your table with this eclectic bill of fare featuring dusk breast as the main course. (Serves 8)

Sautéed Duck Breast with Cherry-Pistachio Salsa

If you're tired of the same old same old, you may be thankful for some new serving ideas. Contemporary ingredients turn up in Greens with Roasted Corn and Pepper Salad, Blue Corn Bread Dressing, and sautéed duck, yet this whole menu is grounded in tradition, moving smoothly from Mushroom Turnovers to Mincemeat Charlottes. It's familiar enough to feel friendly, but adventurous enough to impress even the most jaded palate.

Cooking Light, November 2002
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