Now with recipe links!

Appetizers: (going light this year!)

* Orange (or Tangerine) Marinated Green Olives (From the book, The New Spanish Table by Anya von Bremzen)

* Rosemary Cashews — scroll down for recipe

* Pumpernickel Crostini with White Bean Puree & Smoked Salmon (Just a few!!)

White Bean Puree:
Adapted from a recipe by Tyler Florence
Extra-virgin olive oil
2 cloves garlic
1 tsp anchovy paste
1 (14-ounce) can white cannellini beans, drained
1/4 cup chicken stock, heated
1 tsp white wine vinegar
Kosher salt and freshly ground black pepper

In a saucepan add tablespoon of extra-virgin olive oil over medium heat. Add the garlic and anchovy paste and sweat for 1 minute until fragrant. Add the beans followed by the warm chicken stock and cook until heated through. Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper. Thin with extra stock if the puree is too thick. Give it a final taste and adjust seasoning, if necessary.

The Main Event:

* Cornish Game Hens (ATK recipe) with Apple, Hazelnut & Sausage Stuffing and Hen Drippings / Apple Cider Jus (Something like this)

* Caramelized Root Vegetables with Chestnuts, Garlic & Thyme

* Brussels Sprouts . . . → Read More: Thanksgiving 2008 — The Planning is Half the Fun!