From Austin's Dai Due, I purchased a:
Porchetta - A Black Hill Ranch pork loin, cut so the belly remains attached, which is then brined, then stuffed with rosemary, fennel fronds, elephant garlic, black pepper and olive oil, then rolled and tied.
"Slow roast this amazing cut, then rest well and slice, making sure to save the delicious perfumed drippings for cooking potatoes or greens."
If you had porchetta as your Thanksgiving entree, what would you make to go with it? (and a guest also as a seafood allergy)