Description
Jacques is fond of saying that Thanksgiving is his favorite holiday — after all, it’s the one holiday devoted entirely to cooking and eating. In this tribute to turkey with all the trimmings, we get a peek at how one of the world’s greatest French chefs prepares Thanksgiving dinner in his American home. It begins with two appetizers made from Jacques’ “Instant” Home-Cured Salmon: Salmon Tartare with a delicate cucumber salad and salmon caviar; and velvety Salmon Gravlax cured with cognac, served with cucumber, sweet onion, and rye bread. Then, it’s on to the main event: a plump, juicy Roasted Turkey with apple cider glaze and buttery Bread-and-Mushroom Stuffing. On the sideboard, there are Jacques’ Brussels Sprouts, a creamy, bubbly, decadent Gratin of Butternut Squash, and an alternative to traditional cranberry sauce, a spicy Cherry-Ginger Chutney. Two sensational desserts complete the feast: a Chocolate-Bourbon-Prune Cake with Caramelized Pecans and whipped cream; and Pears Poached in Citrus Juice with a simple, country style “home cake.”

Jacques Pepin’s Thanksgiving Celebration

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