1 We set the big dining room table with Drabware, white Wedgwood, and antique handblown glasses. Along the length of the 18-foot table were plaster turkeys made last year for a magazine project. They were interspersed with a variety of colorful gourds and squashes from my autumn garden.
2 We used a polymer mold for the large white turkeys - I love the beautiful detailing. Laura Acuna, my housekeeper of thirty years, pleated the homesewn grey linen napkins in the shape of "turkey tails."
3 Here's a second adult table, set for ten, with three different Staffordshire turkey plates. I especially love the Japanese fabric obi runner, and the gilded pumpkins, squash, and dark amethyst turkey dishes.
4 A closer look at this brilliantly-colored turkey dinner service.
5 And here's another look at this gorgeous old dinner service.
6 The children's table was charming - Drabware decorated with turkey decals, more plaster turkeys and gourds, and some lovely old linens from Skylands, my home in Maine.
7 A close up of the children's place setting.
8 The large American glass hurricanes were moved to the coffee table, along with a beautiful fancy leaf begonia from the greenhouse.
9 On the fireplace mantle we placed small colorful gourds amid the golden German vases.
10 I set the buffet counter in the kitchen with all of my impressively large turkey decorated platters - for the impressively large turkeys, naturally!
11 I love this blue and white illustrated platter - it's English, I believe.
12 And this even more amazing platter, from Meissen.
13 In the servery, I decorated with a mix of old glass, silver, gourds and intricately painted pumpkins.
14 Little gourds found homes in odd places - this unusual vase I purchased in Australia years ago.
15 I like to serve unique cocktails on special occasions. Last week I chose home-pressed apple cider spiked with Makers Mark boubon, garnished with thick slices of orange from my greenhouse - believe it or not!
16 We decorated the old Limoges porcelain in the bird room with more colorful gourds.
17 We purchased these turkeys in San Francisco as papier mache, then gold leafed them. Aren't they fabulous?
18 I have been collecting turkeys dishes, servers and ornaments of all kinds for years - remember I once lived on Turkey Hill Road! This depression glass bird is a beautiful opaque caramel color.
19 I found these platters many years ago at a Westport tag sale. They are elegantly monogrammed with an "S" for Starring - an old Westport family - but I prefer to think of it as Stewart.
20 I love these blue rimmmed platters - English Leeds.
21 Luckily my orchid plants had just started to bloom. We decorated the center hall table with four graceful lady slippers.
22 Paris porcelain makes such a great backdrop for all sorts of objects, including a small gourd.
23 I am proud of all the baking I did right after I returned to the farm after appearing on the Today Show.
24 Our oysters came from the fresh waters of Long Island Sound - see my blog from last Friday.
25 Pierre's assistant chef shucked all 100 oysters - they disappeared rather quickly!
26 Here's Matt, our fabulous maitre d'. He's spiffily dressed in an apron designed by Hedley & Bennett, which makes all their aprons in the United States from highly-durable fabrics. The aprons are available online on our American Made store on eBay. This one looks perfect for Thanksgiving. http://www.hedleyandbennett.com
27 Pierre served just two hors d'oeuvres - quail eggs with wasabi caviar, and foie gras with pear chutney.
28 The first course was parsnip soup swirled with chestnut and carrot purées. The garden parsnips were white and sweet.
29 Here's the spatchcocked turkey in the oven. We cut out the backbone, then pressed the turkey to flatten it. This worked very very well - the skin was crisp and nicely browned.
30 The stuffing was prepared with wild mushrooms, country bread, Italian sausage, celery, onion, and herbs.
31 On the platter this bird looks so elegant.
32 We roasted another turkey with our famous 101 method, using cheesecloth. The third turkey was roasted in parchment.
33 I think the cheesecloth turkey was the most beautiful - really well bronzed and glistening on a bed of rosemary.
34 The parchment bird was very juicy, with crispy golden skin.
35 Here's a rouge vif d'etampes pumpkin filled with the fruit and nut stuffing, and roasted to perfection.
36 A musque de Provence squash filled with sweet potato purée.
37 A kabocha squash roasted, then filled with wild rice pomegranate stuffing and roasted again.
38 We baked another squash with a sweet potato pudding topped with pecans.
39 This pumpkin was roasted with a stuffing that included pecans, pistachios, sautéed apples, and dried cranberries, prunes, cherries and raisins.
40 The great big hubbard squash was filled with corn pudding.
41 We baked the corn bread in turkey shaped cake molds.
42 And made the cranberry sauce in the same molds.
43 A classic pecan pie - one of the many pies I prepared on Wednesday and baked on Thursday after the Today Show.
44 This is the pumpkin brûlée pie without the brûlée. I love the pumpkin filling made with homemade evaporated milk.
45 The recipe for this brown sugar pumpkin pie comes from my original Pies & Tarts book. Over the years I've authored three books on pies and tarts.
46 This is an apple pie with a lattice top that is heavily sprinkled with glazing sugar. A wonderful way to end the meal.