I hope all of your tummy’s have recovered by now and you’re getting ready for a turkey cranberry cream cheese sandwich from all your leftovers, I know I am. I thought I’d share some highlights from our dinner yesterday.

This gorgeous appetizer came from my daughter via Whole Foods. What a way to start the party!

I decided to try and brine our turkey this year, dry brining appealed to me. I saw Martha do it on her show. 2/3 cup of kosher salt with a few crumbled bay leaves. Rub your turkey down from top to bottom and inside, place in an airtight bag 2 days prior to cooking. Rinse well before cooking.

The result was a super moist tender turkey, we all loved it. Dry brining is my new favorite thing!!

Outside we grilled an additional bone in turkey breast that was rubbed all over with a paste of olive oil, garlic, and fresh herbs. Great for that sandwich I’m about to make!

Ooops, I forgot my cranberries and rolls for the photo! I also made stuffing balls with different ingredient variations, great way to serve stuffing, nice portions, and they get crispy all over.

Giada’s lemon ricotta cookies.

This was brought over by a good friend of the family, a homemade Derby Pie, I woke up thinking about how good this pie tasted. Premium chocolate laced in a carmel pecan filling.

Truely decadent, and worth every bite!

In the midst of such a terrible recession with many people falling on hard times, it’s the simple things we’re all thankful for, family, friends, our health, and of course…. food!

Buon Appetito!