Here's what's dishing this week on the blogs we follow:
Michelle, the Brown Eyed Baker, prepared a creamy Brussels Sprouts and Bacon Gratin, a non-traditional Cranberry Ice Cream Pie, and a fabulous Turkey Tetrazzini made with leftover turkey. Genius!
Chef Chuck served us an entire Thanksgiving meal on the Pittsburgh Hot Plate: Turkey, Perfect Mashed Potatoes, Cornbread and Sweet Sausage Stuffing, and Mexican Chocolate Gelato for dessert. I should have gone to his house for Thanksgiving.
Culinary Cory made a delicious mayonnaise-free German Potato Salad, perfect for the fall and for Thanksgiving.
And Miriam Rubin roasted some tasty Caramelized Hubbard Squash with honey, cinnamon and brown sugar.
Lastly, in a non-Thanksgiving related news, the girls from eatPGH checked out Mario's Woodfired Pizzeria in Beaver and Oh! Yogurt in Bloomfield. Both places are worth going back to.
I hope you all had a lovely Thanksgiving. See you here next week!
Pittsburgh Hot Plate photo