For Beaman, the ideal Thanksgiving menu starts with a great turkey -- a naturally raised turkey, that is. Side dishes get a dose of fresh herbs.
"The overall flavor profile for me is savory," she says. "The weather is getting very cold, so I need that savory feeling on my tongue."
Turkey: "I like a turkey that has been grazing in the pasture," she says. "Even if it costs more, I don't care. That turkey is worth my money." She seasons it with butter and herbs like thyme and sage, and serves it with herbed gravy.
Sides: Beaman updates a version of her grandma's sausage stuffing by using whole grain bread instead of white bread. Other sides include pureed butternut squash with butter and ginger; kale sauteed with olive oil and garlic; heirloom carrots roasted whole with rosemary, olive oil, sea salt and pepper.
Dessert: An apple cranberry cobbler or baked apples or pears (recipe below) would be the perfect finish, she says.
Makes 4 servings
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