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Thanksgiving On The Road

Posted by Nigella on the 1st November 2015

November is a big month for me, as I’m just heading out to Canada and the States for my Simply Nigella American book tour. I don’t have a full list of all the tv and radio I’ll be doing while there, as we’re still adding to it, but a full list of events and book signings are on this link. And as I’ll be in America for Thanksgiving this year - which makes me very happy - this seemed as good a place as any to run through some of my ideas for holiday cooking and entertaining. Of course, the starting point has to be my Spiced and Superjuicy Turkey though if you feel like something a little different, how about Turkey Breast Stuffed with Italian Sausage and Marsala-steeped Cranberries And for non-meat-eaters, I offer the glory of my Roast Stuffed Pumpkin with Gingery Tomato Sauce. Choose from such seasonal sides as Creamy Potato Gratin, Sweet Potatoes with Marshmallows, Maple Roast Parsnips, Green Bean and Lemon Casserole, Gingerbread Stuffing, Panettone Stuffing Squares and Redder than Red Cranberry Sauce. There’s a rich array of desserts, from Pecan-Plus Pie, Girdlebuster Pie, Cranberry Syrup to be poured over ice cream, Holiday Hot Cake with Eggnog Cream, Chocolate Salame and a luscious Pumpkin Cheesecake. If you want something to pick at over drinks before the feast, then I can think of nothing better than my Cosmo Cocktail Sausages, and for the days after, when there is turkey to be used up, I suggest serving a platter of cold cuts with my Red Seasonal Salad or shred the meat and toss it into an Asian-flavoured tangle of Turkey and Glass Noodle Salad.

I’ve also got some brand new Simply Nigella recipes for the holidays, which come to for the first time: Slow-Cooked Black Treacle (in other words, Molasses) Ham and Make-Ahead Mash and four fabulous desserts, from Cider and 5-Spice Bundt Cake, No-Churn Brandied Pumpkin Ice Cream, which you could always use to fill the Girdlebuster Pie, above, and - in the chocolate corner, an easy but elegant Salted Chocolate Tart and my Dark and Sumptuous Chocolate Cake, which also happens to be Vegan, as well as the perfect choice for our November Cookalong.

I have much to give thanks for this year, and am excited to be setting off for yet another American adventure, where I will be celebrating Thanksgiving in glad heart and with brio! I hope these recipes will help you to do the same!

Dreamy, Creamy Peanut Butter Pasta