With as many as five courses, his past Thanksgiving menus have featured dishes that reference the chefs culinary background but still hold the heart of the season, like turkey pot pie with butternut squash and onions, or praline bacon, garbanzo bean, and roasted sweet potato creamy vellutata, a velvety vegetable soup
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However, if you just cannot get buttermilk or do not have a good use for the leftover you can use 1/4 cup whole milk and 3/4 cup sour cream
Prep Time: 5 minutes Total Time: 5 minutes Serves: 1 cup DRESSING: 1 cup Extra virgin olive oil 2 garlic cloves, minced 1 lemon, freshly-squeezed 1 tablespoon dijon mustard 1-2 Tbsps warm water 1 teaspoon sea salt 1 teaspoon black pepper teaspoon dried oregano HOW TO MAKE THE DRESSING: Add the olive oil, minced garlic, lemon juice, dijon mustard, water, salt, black pepper, and oregano and whisk until everything becomes smooth and creamy
