We bolted from a traditional Thanksgiving dinner a few years ago and opted for a festive meal that is low prep allowing us to spend more time relaxing and enjoying the day together. On the menu this year was Cornish Game Hens that were baked on top of a wild rice mixture, 2 cups chicken broth, mushrooms chopped celery, onion and Marjoram. The side dishes were buttered brussels sprouts, salad and rolls. There was plenty of left overs for the next day. The prep for the meal was 35 minutes. The desert was made by wonderful son, Bourbon Chocolate Pecan Pie. It did take a couple of hours the night before as he does it all from scratch. It was delightful! Happy Holidays to all!!
The dinnerware is Taylor Smith and Taylor, Ever Yours, Autumn Harvest and the goblets are Indiana Glass, Kings Crown Thumbprint.