Thanksgiving at the Button Hill

Hello all. How was your holiday weekend? I hope it was spent well with the people you love. This year Keith and I threw a “Friendsgiving” party. We had quite a delicious menu and some great company. We brined and spatchcocked (butterflied) a couple of turkeys raised by Stacey & Bill of My Fine Homestead. It only took an hour to cook, much faster than when roasting the turkey whole. The skin was crisp and the meat was moist and flavorful. It was also a nice re-introduction to Thanksgiving turkey for our friend Dawn who had not had it for about ten years. Speaking of Dawn, she is quite the baker. She brought a galette filled with three types of thinly sliced squash, caramelized onions, and some ricotta and parmigiano cheeses. The buttery crust had an exquisite balance of the thin flaky and tender layers. Another hit was her pear and ginger cheesecake. Mike brought a sinfully good pecan pie. I’m not a disciplined baker so my contribution was a pumpkin pie made by Grant Achatz‘ family. Thank you Whole Foods Madison for stocking it! Our friend Kiley brought some delicious extra aged Pleasant Ridge Reserve and Rush Creek cheeses which she helped to make. We went traditional for the sides: turkey gravy, cranberry sauce, Brussels sprouts, green bean casserole, and my “must have” sweet potatoes with marshmallow. I love an American Thanksgiving.

My Plate

THE MEAL

We used China and silverware from Grandma LoRetta. I even polished the silverware the night before. It made me feel as if I were a downstairs maid from the show “Downton Abbey”. 🙂

Appetizers

Extra Aged Pleasant Ridge Reserve

Rush Creek Reserve

Crackers

Globe Grapes

Drinks

New Glarus Serendipity

Furthermore Fallen Apple

New Glarus Spotted Cow

Main & Sides

Turkey from My Fine Homestead with homemade Herbed Butter

Gravy