Thanksgiving Hachis Parmentier

I love the idea of Thanksgiving, but it is not a tradition in France. Since living in the US, I created a kind of Thanksgiving tradition that take shape year after year. I also love the flavors that comes with the Thanksgiving Holiday, the spicy sweet and savory are very inspiring. This year, I am trying this variation on the Thanksgiving theme: a Hachis Parmentier made of turkey, chestnuts, dates and nutmeg + cardamon for the stuffing and a pumpkin + sweet potatoes for the purée.
Serve this with a simple green salad, and if you want some wine, I recommend a merlot, a shiraz or a pinot noir, because the sweet savors need something bold and contrasting to be balanced. Will you try it?

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