Jacques is fond of saying that Thanksgiving is his favorite holiday—after all, it's the one holiday devoted entirely to cooking and eating. In this special one-hour tribute to turkey with all the trimmings, we get a peek at how one of the world's greatest French chefs prepares Thanksgiving dinner in his American home. It begins with two appetizers made from Jacques' "Instant" Home-Cured Salmon: Salmon Tartare with a delicate cucumber salad and salmon caviar; and velvety Salmon Gravlax cured with cognac, served with cucumber, sweet onion, and rye bread. Then, it's on to the main event: a plump, juicy Roasted Turkey with apple cider glaze and buttery Bread-and-Mushroom Stuffing. On the sideboard, there are Jacques' "must-taste" Brussels Sprouts and a creamy, bubbly, decadent Gratin of Butternut Squash. As an alternative to traditional cranberry sauce, Claudine helps Jacques prepare a spicy Cherry-Ginger Chutney. Two sensational autumn desserts complete the feast: a moist, rich, Chocolate-Bourbon-Prune Cake with Caramelized Pecans and whipped cream; and Pears Poached in Citrus Juice with a simple, country style "home cake."
Add this episode to your queue to receive more information about
Jacques Pepin's Thanksgiving Celebration and we will let you know when it becomes available.