Our French-Style Thanksgiving Elevates Tradition with Culinary Flair

A French Style Thanksgiving Dinner With Burgundy Wine Pairings

Thanksgiving is a cherished holiday in the United States, a time for family, friends, and feasting. While traditional dishes like turkey, stuffing, and pumpkin pie take center stage, incorporating French culinary techniques and flavors can elevate the Thanksgiving table to a gourmet experience. We have prepared Thanksgiving in France since 1983, and here, we explore how to have a French-style Thanksgiving, providing recipes and tips to impress your guests and create a memorable feast.

The Turkey: From Roast to Rôti

At the heart of any Thanksgiving meal is the turkey. Instead of simply roasting your turkey, why not prepare a classic French dish known as dinde rôti? This technique involves marinating the turkey in a mixture of herbs, butter, and wine, resulting in a moist and flavorful bird.

Recipe: Herb-Butter Roasted Turkey

Ingredients:

• 1 whole turkey (12-14 lbs)

• 1 cup unsalted butter, softened

• 1 cup dry white wine (like Sauvignon Blanc)

• 4 cloves garlic, minced

• 2 tablespoons fresh thyme, chopped

• 2 tablespoons fresh rosemary, chopped

• 2 tablespoons fresh sage, chopped

• Salt and pepper to taste

Instructions:

1. Prepare the Turkey: Thaw the turkey if frozen, and remove the giblets. Pat the turkey dry with paper towels.

2. Make the Herb-Butter: In a bowl, combine the softened butter, garlic, thyme, rosemary, sage, salt, and pepper.

3. Marinate the Turkey: Gently separate the skin from the breast meat and rub half of the herb-butter mixture directly onto the meat. Rub the remaining butter all over the outside of the turkey.

4. Add Wine: Pour the white wine into the bottom of a roasting pan, which will keep the turkey moist as it cooks.

5. Roast: Preheat the oven to 325°F (165°C). Roast the turkey for about 13-15 minutes per pound, basting every 30 minutes with the pan juices. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

6. Rest and Serve: Allow the turkey to rest for 20-30 minutes before carving. This will help retain its juices.

Sides with a French Flair

While stuffing, mashed potatoes, and cranberry sauce are Thanksgiving staples, French cuisine offers delicious alternatives that can add sophistication to your meal. Here are some French-style Thanksgiving recipes for stuffing and sides that are sure to be a hit.

Ratatouille Stuffing

Ratatouille, a classic Provençal vegetable dish, can be transformed into a unique stuffing that incorporates seasonal vegetables.

Ingredients:

• 2 cups cubed crusty bread (like baguette)

• 1 zucchini, diced

• 1 eggplant, diced

• 1 bell pepper, diced

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 can diced tomatoes

• 1 teaspoon dried herbes de Provence

• 1 cup vegetable broth

• Olive oil

• Salt and pepper to taste

Instructions:

1. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened. Then add the zucchini, eggplant, and bell pepper. Cook until the vegetables are tender.

2. Combine Ingredients: Stir in the diced tomatoes, herbes de Provence, salt, and pepper. Cook for another 5 minutes.

3. Mix with Bread: In a large bowl, combine the sautéed vegetables with the cubed bread. Pour in the vegetable broth until the mixture is moistened but not soggy.

4. Bake: Transfer to a greased baking dish and bake at 350°F (175°C) for about 30 minutes, or until golden brown on top.

Pommes Purée: The Ultimate Mashed Potatoes

French pommes purée are known for their creamy texture and rich flavor, achieved by using a higher ratio of butter and cream than traditional mashed potatoes.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed

• 1 cup heavy cream

• 1 cup unsalted butter

• Salt and white pepper to taste

Instructions:

1. Boil Potatoes: Cook the potatoes in salted boiling water until tender, about 15-20 minutes. Drain and return to the pot.

2. Mash: Over low heat, add the butter to the potatoes, allowing it to melt. Gradually add the heavy cream, mashing until smooth and creamy. Season with salt and white pepper.

3. Serve: Keep warm until ready to serve.

Skip The Can Opener With Our French Style Thanksgiving Cranberry Sauce

Cranberry sauce is a traditional accompaniment for turkey, but a French twist can make it even more exciting. Adding a hint of orange and a splash of red wine can enhance the flavor profile beautifully.

Recipe: Cranberry Orange Chutney

Ingredients:

• 1 bag (12 oz) fresh cranberries

• 1 cup sugar

• 1 cup red wine

• Zest and juice of 1 orange

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

Instructions:

1. Combine Ingredients: In a saucepan, combine cranberries, sugar, red wine, orange zest, orange juice, cinnamon, and nutmeg.

2. Cook: Bring to a boil over medium heat, then reduce to a simmer. Cook for about 10-15 minutes, or until the cranberries burst and the sauce thickens.

3. Cool and Serve: Allow to cool before serving; it can be made a day ahead to enhance flavors.

Dessert: A French Finish

No Thanksgiving meal is complete without dessert, and a classic French pastry can provide a perfect sweet ending. A tarte au pumpkin combines the flavors of pumpkin pie with the elegance of a French tart.

Recipe: Pumpkin Tart with Almond Crust

Ingredients:

• 1 cup almond flour

• 1/4 cup unsalted butter, softened

• 1/4 cup sugar

• 1 egg yolk

• 1/4 teaspoon salt

• 1 cup canned pumpkin puree

• 3/4 cup heavy cream

• 1/2 cup brown sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

Instructions:

1. Make the Crust: Preheat the oven to 350°F (175°C). In a bowl, combine almond flour, butter, sugar, egg yolk, and salt until a dough forms. Press the dough into a tart pan and bake for 10 minutes.

2. Prepare Filling: In another bowl, whisk together pumpkin puree, heavy cream, brown sugar, eggs, vanilla, cinnamon, and nutmeg until smooth.

3. Bake Tart: Pour the pumpkin mixture into the pre-baked tart shell and bake for an additional 35-40 minutes, or until the filling is set. Allow to cool before serving.

Bring a French Approach To Your Thanksgiving Meal

Incorporating French culinary techniques and flavors into your Thanksgiving meal can transform a traditional feast into an elegant and unforgettable experience. By focusing on rich, aromatic ingredients and classic French recipes, you can create a French style Thanksgiving table that honors tradition while delighting the palate with a sophisticated twist. So, this holiday season, consider how a touch of France can elevate your Thanksgiving gathering, leaving your guests with delicious memories to savor long after the last bite. Bon appétit!

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Wine Suggestions for a French Style Thanksgiving

Aperitif 

Louis Picamelot Cremant de Bourgogne “En Chazot”   $39

This single-vineyard Cremant is  Louis Picamelot’s interpretation of a Blanc de Noirs. 

It is distinguished by its precision and great purity, resulting from a perfectionism and a constant search for refinement.

Its color is bright. The bubble is gently melted to the wine. The palate surprises with the freshness of the citrus notes, but also of red and green apple. Delicate and complex, it is the subtle balance between finesse and vinosity.

White

Gilles Bouton Saint Aubin 1er Cru 'En Remilly 2022 $79
Floral, flinty and citric, this is one of the great discoveries in white Burgundy. ‘En Remilly’ is arguably the best of the Saint Aubin premier cru vineyards.  It falls from a steep, south-facing hillside which is an extension of the Grand Cru ‘Le Montrachet’ as the slopes follow the valley. The soil make-up (if you can even call it soil!) is pretty much crushed gravel, making for one of the most mineral whites in the zone.

Red

Laurent Mouton Givry 1er Cru 'Clos Jus' 2021 $59
Dark fruit, earth notes, delicate structure fleshed out to fullness. Domaine Mouton's aptly-named 'Clos Jus' ('jus' means 'juice'): always ripe and juicy, ready to drink relatively early. Minerality is the key here, from a vineyard with different soil make-up to the rest of the appellation.  

With Cheese Potinet-Ampeau Volnay 1er Cru 'Carelles Sous la Chapelle' 2012 $112
One of the silkiest of the Volnay premier crus. Soft, complex, delicate even. But intense too. Lacy, ethereal, and earthy at the same time, it shares a structure and character with Chambolle-Musigny to the north.

For dessert, we suggest you keep some of the Louis Picamelot Cremant de Bourgogne “En Chazot”  or open another bottle!