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This is the last posting regarding the main course of my Thanksgiving dinner and this is probably the easiest recipe I’m sharing as everything is already set when I am preparing it: I use the combination of the vegetables, herbs and broth that were soaking in the Turkey’s juice during the barbeque; I am pureeing them with wine (you can also add cream), heat it quickly up and thats it!

-Ok, I am also adding a wine sauce that I have prepared in advance, but only because I am afraid it won’t be enough for all guests – you can totally do it without any extra sauce –

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