Turkey takes center stage, but side dishes shine with flavorful ingredients in this holiday menu. (Serves 12*)
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


March 10, 2010
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

* Double recipes for side dishes as needed to complete this holiday feast.