The answer: a team of talented, creative chefs and hundreds of dedicated volunteers! Also, 36 turkeys, 80 pounds of butter, two and a half cases of heavy cream, and lots and LOTS of love. Here’s what we prepared for Thanksgiving this year, and how we did it:
by Jon Emanuel, Executive Chef at Project Angel Heart Serves 4-6 It’s pumpkin season, and we love how this recipe uses pumpkin as a base for the chicken stew. Perfect for a cold fall day!
Jon Emanuel, Executive Chef of Project Angel Heart Serves 4 In Britain, this ground pork mixture is stuffed into casings and called banger sausages. They’re traditionally served with mashed potatoes and onion gravy. Here’s our recipe, which we just form into patties or meatballs and bake at a high temperature. Enjoy!