A couple of weeks ago, we celebrated Thanksgiving Dinner Series style, with our team at Didriks and Local Root. We went all out with a turkey and numerous sides for a wonderful feast. We set the table with merchandise from Didriks, settling on a subtle harvest theme which seemed well suited to the Thanksgiving meal.

Thanksgiving with the Dinner Series Crew

Our place settings were inspired by Libeco Home table linens. We picked a color palate that was reminiscent of the harvest, soft, warm hues that gave the table a relaxed feel.

Thanksgiving with the Dinner Series Crew

The plates we used were from Heath Ceramics, the Chez Panisse collection. We loved how the new colors fit the fall harvest theme, and they were also great to use.

Thanksgiving with the Dinner Series Crew

For the meal, I picked a selection of different sides to go with out turkey, and it seemed they were all a big hit! The turkey - the first I've ever made! - was served on a sparkly new Alessi platter. I'm proud to say it was moist and delicious, not bad for a first attempt!

Thanksgiving with the Dinner Series Crew

For the sides, I made Wild Mushroom Stuffing and Cauliflower Gratin. The stuffing was super flavorful, although it was a bit too moist for my taste, so I would cut back on the liquid if I made it again. The assorted mushrooms and ample shallots, from the new Snap Top Market in the South End, gave it great flavor. It was really a standout dish. I also used a country boule from Flour Bakery in Cambridge, which worked out great!

The cauliflower gratin was served in place of mashed potatoes, and to be honest I don't think anyone missed them! Lots of cheese and a stellar sauce spiked with nutmeg made it ultra tasty and palate-pleasing. I know how I'm cooking my cauliflower from now on!

Thanksgiving with the Dinner Series Crew

Our third side was Brussels Sprouts with Bacon and Golden Raisins. Brussels sprouts often show up on my own table a couple of times a week, so I figured it was only natural to make them for our Dinner Series dinner. They were cooked until tender in bacon fat renderings, tossed with the chopped bacon and golden raisins, and drizzled with vinegar to finish. Positively delightful! Even your veggie-hating family members would love these.

Thanksgiving with the Dinner Series Crew

To go with the sides and the turkey, I made Fresh Cranberry Orange Sauce and gravy as condiments, which definitely elevated our plates whole new level. The cranberry sauce was a breeze to make, and the perfect balance of tart and sweet. I also took my first shot at gravy, making this giblet gravy. It was seriously fantastic - I would HIGHLY recommend it for your Thanksgiving meal!

Thanksgiving with the Dinner Series Crew

All in all, the meal was a home run. Everything was flavorful in it's own right, and still worked so well together. We all left that evening with that overly-satisfied-and-stuffed-to-the-gills feeling you can only get after eating a Thanksgiving meal. That's certainly a good way to measure your meal's success!

Thanksgiving with the Dinner Series Crew

We finished off the evening with a bottle of Oban Scotch (for some) and a Pecan Pie (for all) from our friends at Hi-Rise Bread Company. It was the quintessential pecan pie, sweet and sugary and loaded with crunch, caramelized nuts. It tied the whole meal together beautifully!