your goose is probably only half-baked at this point

Thanksgiving can be a tricky time for vegetarians. All the side-dishes we traditionally prepare at Thanksgiving complement the turkey, so if you're not eating any turkey, you usually get the sense that you're missing out. Well no more! These mushrooms are so good, oh my goodness. They're buttery, for all that there's no butter involved, have just the right amount of heat in them from the garlic, and if they were any easier, they'd probably be a Skywalker. I like them because I can roast them along with my  Mos Eisley Roasted Vegetables and the chicken breast I make for my partner, which means that the entire Thanksgiving dinner, aside from the dumplings and dessert, is in the oven roasting along merrily together all at once while I drink wine make the dumplings and set the table. And drink wine, because dear god is wine nice with a meal celebrating the good things in life. Kiss Me Anyway Garlic Roasted Mushrooms Ingredients - 1/4 lb sliced portobello ...

Thanksgiving meant chicken and dumplings in my family every single year when I was growing up, and it was just the BEST part of the year, lemme tell you. Granted, I was that picky little kid who wouldn't eat dumplings until I was 7 or 8, but that doesn't mean much -- I refused to eat ANYTHING for the first near-decade of my life. I was surprised and pleased to learn when I was in my teens that the dumplings I had loved so much were my grandmother's own recipe, and delighted when I learned as an adult, living too far away to come home for Thanksgiving, that I could make dumplings myself. These are the ultimate comfort-food, and one of my favorite things about the autumn holidays. Thanksgiving Dumplings Ingredients 4 cups all-purpose flour (1 cup) 4 tsp salt (1 tsp) 4 tsp baking powder (1 tsp) 1/2 cup vegetable shortening (2 tbsp) 1 1/2 cup milk (3 oz) Extra flour for rolling 12 cups water (3 cups) 1 tbsp bouillon of your choosing (I use vegetable and it's...