Ebenezer's Tavern Publick House Histroric Inn Sturbridge MA

Ebenezer's Tavern is everything you would expect from a historic inn. Lots of wood and atmosphere. While all that is charming, that is not what keeps us coming back. It is the food.  I love Thanksgiving and having turkey dinner is something I really enjoy. They have a wonderful turkey dinner and an open-faced turkey sandwich. I am in turkey heaven when I am there. 

When you stay at the Publick House you get a 10% discount on your lunch or dinner there. Since we were staying there we got a discount. In addition to the discount for $10 you can add two of the following:

• Soup
• Salad
• Dessert

We decided to go for it, I added the raspberry salad to my meal and Al added a wedge. My goodness, these were some very good salads. The raspberry dressing was phenomenal, and they give you more than you could possibly use. 

This is served with a bread basket that includes their amazing pecan rolls, love them. It also has cornbread, rolls and pumpkin bread. 

I had the turkey dinner, all-white meat (you can choose all white, all dark or a combo) cornbread stuffing, mashed potatoes and butternut squash. With the gravy and cranberry sauce, it was the ultimate dinner. Al had the sirloin steak and they cut it for me into wonderfully bite-sized pieces. It was cooked to perfection. 

We both had leftovers, and luckily our room had a fridge. 

For dessert, we got a chocolate lava cake with vanilla ice cream and got the peanut butter decadence to go. The lava cake was the low point of the evening, no molten lava so back it went. The second one was slightly better but still not as molten as it should be. The peanut butter decadence which we ate later the next day was awesome. 

I ended with a cup of coffee and a very satisfied smile on my face. 

Apple Rhubarb Pan Dowdy

I love apples and I love rhubarb, they are a natural combination. This is the time of year when rhubarb is fresh in the store so a great time to actually use it in some home-baked goods. I have a freezer filled with frozen rhubarb from last year so this is what I used. 

I peeled 8 medium Macintosh apples and sliced them. Don't worry too much about how thin, all of mine aren't identical. The rhubarb I had cut into the correct size pieces before I froze them. I threw them in a bowl and added nutmeg, cinnamon and sugar to taste. I used about a half cup of sugar, a 2 teaspoons of nutmeg and a teaspoon of cinnamon. But taste the apples and make sure they are seasoned to your personal taste, I never measure anything. 

I used Pillsbury refrigerator dough. I rolled it out, brushed it with half and half, sprinkled it with sugar and cut it into about 20 pieces. 

I used a 10-inch square pan. Put the apple mixture in and cover with the pieces of dough. 

Bake in a 350 oven for about an hour.