but it looks tastier cooked.
We rubbed the turkey with herb butter and stuffed it with chestnut stuffing that my mom and I made.
We based the stuffing off of this recipe from Epicurious, but we also sautéed the turkey's liver and heart and added it to the stuffing along with some chicken broth. And, like every year, we decided to cook the turkey with stuffing in it because in my family's opinion, it makes the stuffing taste so much better.
To compliment this, I made Brussels sprouts with bacon and my brother made cranberry sauce.
To prepare, the Brussels spourts, I first steamed the halved sprouts in a pressure cooker for 7 minutes and fried some cubes of thick bacon. Then I added the sprouts to the bacon and let them caramelize for a bit.
My brother's cranberry sauce was actually Cook's Illustrated's Cranberry Chutney with Appple and Crystallized Ginger. It had all of those ingredients as well as cider vinegar and brown sugar.
Since we don't have much family in the US, we celebrate thanksgiving with another French family. Our guests brought more delicious foods including corn bread, green beans sautéed in garlic, delicious apple tart.
And so we had a belly-happifying Thanksgiving meal!