It’s the second installment of our three-course November series on holiday food. Last week was appetizers. This week – main courses.

If you love a traditional meal, we’ll learn about what Vermonters in the 1800s served on their Thanksgiving tables with Christine Scales, the director of education and interpretation at the Billings Farm Museum. Then we hear from chef and owner of a restaurant and inn right along the Canadian border in Orleans County – the Derby Line Village Inn, Fritz Halbedl about some offbeat meal centerpieces to keep your guests on their toes. We also hear how the turkey, and turkey sausage gets made with Paul Stone, founder of Stonewood Farm, a family-run poultry operation in Orwell.