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Thanksgiving is fast coming upon us and my mind is shifting through various dishes in the hopes of settling on a menu. Right now I am vacillating between to turkey or not, if not then maybe a pork roulade? I don’t know. Either way I choose, it doesn’t change the stuffing so that at least is decided, I always make my mother’s stuffing (wild rice and sausage stuffing), but would my choice of fowl or porcine impact my vegetable choice? I am not sure. I do know that I would like to make a risotto with winter vegetables and shaved Parmesan cheese. The dessert has been ordered by our son, it is going to be a pear and chocolate tart.
There are many recipes to look through from now until next Tuesday simply because Wednesday will be both shopping day and preparation day.
I am getting excited about the coming days of food and cooking 😀
laurieanichols 
My family’s stuffing recipe has been our favorite. It is from my Grandmother on my father’s side. She was born in France. The stuffing includes chestnuts, sausage, celery, onion, and bread. We use Pepperidge Farm for the bread part. I could be happy just having stuffing for Thanksgiving!
It sounds like my mother’s except that she uses wild rice and regular rice instead of the bread. I feel the same way, I would be happy and satisfied with stuffing alone. 😀 Hugs June!
It sounds like you are ready and the snow will add to the day. Blessings to all.
To you as well sweetie!