A deep-fried turkey has been the main course at Garceau's Thanksgiving dinners for more than a decade. But a few years ago, he introduced some competition for the bird: A whole wild striped bass, roasted with lemon, garlic, fennel tops, garlic and thyme. "It's given the turkey a run for its money," Garceau says.
Turkey: Deep-fried in peanut oil. "In 45 minutes, you can have a beautifully cooked turkey with crispy skin," he says. "It's fun too, because my friends and uncles, we all stand outside, frying a turkey and drinking some wine."
Sides: First course is a Blue Hubbard squash soup (recipe below). Other dishes include maple glazed root vegetables and bread pudding using raisin and fennel bread from Amy's Bread, the famed New York City bakery.
Dessert: Apple pie, custard pie and, most importantly, pumpkin pie. "That's never missed a holiday," he says.
Makes 8 servings
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