Thanksgiving by Wheatsville

Our casual Thanksgiving table for three.

Yes, I should’ve cleaned the candlestick holders and ironed the napkins.

Our Thanksgiving dinner by Wheatsville (clockwise from top): green beans with almonds; spicy German potato salad; vegan macaroni and cheese with broccoli; cornbread dressing; white bread dressing with sausage; turkey medallions with mushroom and wild rice stuffing; cranberry sauce from a can (not my choice!); and, by Eric: roasted potatoes, carrots, and sweet potatoes, with homegrown rosemary.  Plus red wine and rosemary biscuits from Wheatsville (possibly the best part—delicious!).

Wheatsville’s pecan pie was to die for. One of the best I have ever had.

And Fluffster didn’t even eat any turkey!

Of course, the leftovers are the best part:

For brunch on Friday, I made leftover turkey sandwiches with toasted rolls, cornbread dressing, and cranberry sauce. The best.

And we can’t forget the best part of all: Eric’s Pumpkin Roll.

We’ll probably be making another soon, as the crop of pumpkins down at our allotment garden is almost ready to harvest!

Hope everyone had a great Thanksgiving. Check back on Thursday for an easy recipe idea for some of those holiday leftovers!

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