An Outdoor Thanksgiving for 10

We spend a lot of time planning and cooking the Thanksgiving meal, but what happens when the feast is over? The late afternoon hours at the table are my favorite part, after the rush of the meal, lingering over a last bite of pie and talking with relatives I rarely get to see. But if you just can’t handle one more pecan bar and another glass of wine is a bad idea, cup your hands around a hot cup of tea instead — and make enough for everyone as they sit back and digest.

Here’s how we did this at our big Thanksgiving dinner this year, with some tips for a good tea to serve.

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Quick Recipe: Bacon, Kale, & Turkey Stew

Thanksgiving is just around the corner, but I’ve already jumped ahead in anticipation of turkey soup — which is, honestly, much more exciting to me than roasted bird. Save that carcass and pick out a recipe; the broth from turkey is incredibly nourishing and a treat to look forward to.

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   1. Recipe: Turkey Tortilla Soup

   Recipes from The Kitchn

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   2. Soup Recipe: Tangy Mulligatawny with Turkey

   Recipes from The Kitchn

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   3. 5-Ingredient Soup Recipe: Turkey Avgolemono Soup

   Recipes from The Kitchn

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   4. Quick Recipe: Bacon, Kale, & Turkey Stew

   Recipes from The Kitchn

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   5. Recipe: Hot & Sour Mushroom, Cabbage, and Rice Soup

   Recipes from The Kitchn

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• Where: Amber Waves Farm, Amagansett, New York
• Who: Amanda Merrow, Katie Baldwin, and Carissa Waechter
• See all of the previous installments in this series: Farm Life Through the Seasons at Amber Waves Farm – A New Generation on the Farm

Every Thursday from June through October, Amanda and Katie pack up their haul of delicious organic produce and head out to the Montauk Farmers Market on the easternmost tip of Long Island to give the locals and summer revelers the chance to indulge in the bounty of Amber Waves Farm.

I had the chance this summer to visit them at the market and to experience the community that springs up around this gathering of farmers and food artisans.

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