Happy Thanksgiving to all

The little lady and I have been preparing Thanksgiving dinner for some friends that are coming over tomorrow. We got up early and started preparing the dressing. We're having cornbread dressing with dried cranberries that have been reconstituted in a very good chardonay. How do I know it's good you ask? I didn't use the whole bottle on the cranberries, if you get my drift? I also am preparing a drunk turkey. Seems only fitting. The turkey will be basted in dry vermouth during the 5 hours of cooking to keep it moist. The vermouth also helps it to reach a golden brown color and also makes the best gravy. Of course we're having several other traditional dishes, but the dessert is something I have been working on for the last month. It is pears poached in chardonay and apple cider with cinnamon sticks, dried cherries, fresh ground ginger, cloves and a little lemon juice. They poach for about two hours at a low simmer. Once the pears are done I strain all the solids from the poaching liquid Sugar and heavy cream are then added to the liquid. I let this reduce until it makes a cherry flavored caramel sauce. The pairs are placed in individual bowls and topped with the caramel sauce, roasted walnuts, and chantilly cream. To top it off I use candied orange zest threads. I will post pictures tomorrow. Happy Thanksgiving and may you and your families and friends be blessed.