For this week, I am posting about Thursday’s Thanksgiving Dinner. I made a turkey and gravy, stuffing, souffle potatoes, and green beans. The recipe for the turkey and gravy came from James Beard award winning chef Tom Colicchio. I seasoned the bird with thyme, tarragon, rosemary, and sage, and basted it several times while cooking. The recipe for the stuffing can be found in Suzanne Goin’s AOC cookbook at page 199. She too is a James Beard award winner. The stuffing had kale and Madeira wine. The recipe called for chestnuts, but I substituted macadamia nuts and added dried cranberries since it was Thanksgiving. The souffle potatoes were not very hard to make, but they took time. The recipe can be found in Christian Delouvrier’s Mastering Simplicity at page 116. Delouovrier is a James Beard award nominee and former head chef at New York’s Lespinasse. The potatoes were cooked in oil at one temperature and then cooked again in oil at a higher temperature which made the potatoes puff up (that’s why they are called souffle potatoes).