Here is a link to PR's Thanksgiving Day recipes published in this month's Bon Appetite magazine.

http://www.bonappetit.com/search/query?contributorName=Peter%20Reinhart

I tested all of them and they're all winners.

--Pamela

We always have some Italian dishes during our holidays. Whether it is Thanksgiving, Christmas Eve or Easter, there is always ravioli on our table as a first dish. We would set up an assembly line with all of us pitching in to make hundreds of them before Thanksgiving so that we could have them for Christmas also. They freeze very well, but don’t ever defrost them before cooking them, just put them into a large amount of salted boiling water directly from the freezer.

http://turosdolci.wordpress.com/2009/10/27/ricotta-ravioli-from-“the-old-country”/

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I baked more of my sweet potato rolls.

How about you?

A thanksgiving bounty! TBBA's anadama loaves and a cranberry-walnut celebration double braid.

-Joe

I made this recipe up last night. We thought they were great, so I think I'll make them again for Thanksgiving.

The sweet potatoes give the rolls a beautiful orange color. They also give off a nice earthy smell. You don't taste them very much, though they do keep the rolls soft and supple.

I made mine too large, more like hamburger buns than rolls. Next time I'll divide the dough into smaller pieces.

Hi All,

Looking for some suggestions: what kind of bread should I bake for Thanksgiving? If all else fails, I'll do some butter dipped rolls from Bread Bible, but I was hoping some of you might have some yummy recipes that fit the occasion.

Thanks,

Ian