Surely someone will advise....!

We were in Aix once on Thanksgiving and happened into a restaurant that had turkey cutlets on its menu that very day, entirely by coincidence. There were potatoes and peas. There were no cranberries or pumpkin pie, but your idea of pumpkin ravioli would be great if you can find it. And we had lots of wine in France, so your instincts are good.

In London, there are or at least were a number of American-expat Thanskgiving celebrations, one including a service at St Paul's, followed by dinner. Perhaps the Embassy in Rome could advise.

Even if you're not going to be there in time to special order a whole turkey, there are some good ideas here:

http://www.lifeinitaly.com/tourism/lazio/thanksgiving.asp

Nobody in our family likes turkey, so I focus on dishes that include any of the items the pilgrims and their guests had at that first dinner - so that includes all sorts of fowl, including duck and goose (we've had duck but not goose). Also, they had venison (wild boar, perhaps? ).

Pumpkin raviolis would be delicious. If currants are available, you could include that in something.

Thanks for the ideas! I'm planning to explore Trastevere, so maybe I'll be lucky and find a turkey stuffed with chestnuts or plums. Though, wild boar would definitely be memorable! Now that you mention it, the pilgrims pretty much ate whatever they could hunt, so venison, duck, geese and rabbits might start a whole new tradition. Wonder if I could sell my family on Thanksgiving rabbit.

hi just,

i think you're on the right track. the italians would, i think, buy whatever looked freshest and tastiest at the market and plan around that. so rather than trying to get turkey, go for the best and freshest bird or even meat that you can buy.

serve with plenty of veggies/salad and some nice wine, and you can't really go wrong.

when in Rome...

Just downloaded the apps "Eat Rome" and "Eat Florence" to my iPad ... our Thanksgiving meal might never be the same ...

Because you are renting an apartment, be aware that your selection of knives, pots, and pans may be limited, so check out your supplies before making a decision on what you cook. (We always travel with a knife sharpener, although if all the knives are serrated, you can't use it for that. The knives can still be dull, even serrated ones.)

As for vegetables, check with the local stores and see what is available. They may not have as many out-of-season choices as we do here. One thing you can look for is pre-cooked and chopped greens in the fresh deli department. I bought them and sauteed them with garlic and a pinch of red pepper flakes. It goes very well with turkey or other meats. And with pumpkin ravioli, too.

I am getting hungry thinking about it!