“Since moving to America, Thanksgiving dinner has become a new tradition for me. Every year I like to host a big party at my house for family and close friends, and believe it’s an important time of year to get everyone around the table to enjoy a meal. Around the holidays in France my grandmother always served stuffed Guinea hens with rosemary and herb stuffing. I’ve since incorporated this bird into my Thanksgiving spread and enjoy serving the beautiful birds still stuffed, and plated with other festive side dishes.” -
Chef Laurent Tourondel, L’Amico
[Photo courtesy Laurent Tourondel]
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