I don't normally do nibbles especially knowing there will be a feast ahead (well, that's a lie. There's always nibbles), but it is the season when you are expected to over-indulge, so why not (that's the truth). These wholegrain mustard and ginger cocktail sausages are so welcoming, delicious and addictive. The recipe is taken from Nigella's Kitchen.
Taking the centre stage last night was my maple roasted poussins, not turkey. *gasp... Yes, this may be a shock to some and I have this notion in my head that the Thanksgiving/Turkey police will come to arrest me in the middle of dinner... but I feel like, even though I am borrowing the celebration, I do not somehow strict myself to its tradition. These tender birds look so beautiful and bronzed by the maple syrup.
To accompany the bird, we had double mashed potatoes made with sweet and regular white potatoes; green beans in warm maple and lemon dressing and my favourite Thanksgiving side dish, cornbread, sausage and apricot dressing.
No Thanksgiving is complete without a pumpkin treat and instead of the traditional pumpkin pie, I made pumpkin, ginger and lemon cheesecake. Served with a good dollop of whipped cream.
Enjoy the rest of your Sunday!
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