Start with a bright, colorful salad pairing wedges of roasted red cabbage with pears and pecans. The main course is a beer-brined turkey, accompanied by pumpernickel stuffing. For side dishes, there’s asparagus (the most beloved German vegetable) cooked with pancetta (even better if you can use speck). Hasselback potatoes are actually Swedish, but this gratin adds dill and grainy mustard, steering them in a more Germanic direction. Finally a German pear pancake is a simple but satisfying alternative to pie.
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