Mavens' Thanksgiving Dinner 2008 menu

We’re having the daughter and son-in-law to be over from Marin County, and since we want to visit as much as cook, I want to make some of this menu ahead - actually something I always do.

Last year I did a large Capon chicken rather than a turkey, but the turkey just appeals to me this year. Because I don’t need the mess of carving and angst over an under/over done bird, I’m going to butterfly it ( see cooks illustrateds’ website for the technique ) and roast it over the stuffing in my european style electrolux convection oven. The haricot vert is a favorite, and the trifle sounds fun to make.

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