Oven-ready meals are no big deal these days. Restaurants, caterers and gourmet markets abound, but at The Henry Ford, executive chef Nick Seccia uses products from local farmers to create an American classic holiday feast like no other. Chef Seccia features wood-roasted turkey from a Michigan farm and adds sides that include squash streusel, bread pudding and chestnut-sausage dressing. A full ...
From: www.detnews.com
Good stuff
Posted by Ruslan Abuzant at 11:27 PM
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