Cooking at Home: Thanksgiving in Spain, Part II final product
And here is the final Thanksgiving table!
The paella pan turned out to be perfect for first frying up the turkey leg confit, then plating the breast meat alongside and keeping it all nice and warm.
My favorite side dish from year to year, the corn bread and mushroom stuffing. Without pecans, I used pumpkin seeds which worked well.
Glazed sweet potatoes, plus green beans and dinner rolls in the back.
And mashed potatoes and gravy.
For dessert, walnut bars and pumpkin pie.
This might have been my most successful Thanksgiving, if I may say so myself! I was shocked that everything came together at the same time in the end. My favorite part was the confit turkey leg; I will never roast a turkey whole again. It's so much better this way!
