Last year, for Dinner 6, we endeavored to home cook our pre-Thanksgiving Thanksgiving dinner. Laura’s menu included a first course of Roasted Butternut Squash Soup, followed by a delicious roasted turkey (read about her brining technique here) with Apple and Onion Stuffing Muffins, Peas with Shallots and Pancetta, mashed potatoes, and roasted vegetables. Everything was a success. Continue Reading