"I've prepared a variety of meals, including the traditional roast turkey with the sides I grew up with: mashed potatoes and gravy, green bean casserole, candied yams, and, because we were a house often divided, pecan pie AND pumpkin pie. I've also done a gigantic paella, which I prepared over a wood fire during one unseasonably warm Thanksgiving, and spent Thanksgiving in Spain, eating tapas."
"This year I'll be doing a little spin on the traditional Thanksgiving fare: Swedish meatballs made with ground turkey and sage, served over mashed potatoes, plus a pecan pie for dessert. I'm sure more sides will get added to the roster - especially because I tend to crave stuffing all November long. (Make my White Castle stuffing, and watch how fast it disappears.)"
"I love pairing brown ales with the classic Thanksgiving fare. The earthy maltiness goes really nicely with roasted turkey skin (that maillard reaction on the skin creates its own sort of caramelized flavor, especially if you use butter on your turkey) and stuffing. There are hints of dried fruit that pair well with cranberry sauce, too. The natural nuttiness also goes well with desserts, like pecan pie, and a hint of spice that mimics all those wonderful war"
Thanksgiving gatherings include chosen family meals ranging from traditional roast turkey with mashed potatoes, gravy, green bean casserole, candied yams, and both pecan and pumpkin pies to international variations like paella and tapas. The planned menu features Swedish meatballs made with ground turkey and sage served over mashed potatoes, with pecan pie for dessert and likely additional sides such as a White Castle-style stuffing. A group of friends will join, prompting an assortment of drinks and beer pairing choices. Brown ales, exemplified by Samuel Smith's Nut Brown Ale, complement roasted turkey skin, stuffing, cranberry sauce, and nutty desserts.
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