Spicy potato chips and vegetables with caramelized onion dip (Ina Garten)
Spice brined pecans (Food52)*
Dry brined turkey with onion/herb/applejack gravy (aka the Judy Bird)
Cornbread and sausage stuffing (Mark's mom's recipe)
Gratin Dauphinois (Julia Child)
Minimalist cranberry sauce (Mark's mom's recipe)
Mashed sweet potatoes flavored with maple syrup and bourbon
Green beans sauteed with onions and Hungarian paprika
Greens with apple/celery root/pecan/caramelized apple vinaigrette (Food52)*
Southern yeast rolls (adapted from the Fresh Loaf)
Maple pecan pie with star anise (Melissa Clark)
Black bottom chiffon pie (Jyoti's friend's Ariel's recipe)
I also want to talk about leftovers. Mark can eat turkey-and-mayo sandwiches for days, but I can't. Here are my ideas.
- Turkey banh mi, with pickled carrots, cilantro, jalapeno slices, chile/garlic sauce, mayo spiked with a little soy on a toasted baguette
- Sweet potato biscuits (here)
- Turkey gumbo with rice, using leftover turkey and stock from the carcass (here)
- Shredded turkey in a spicy, tart tomatillo sauce, with warm tortillas (here)
- Turkey, arugula, apple, pecan salad with caramelized apple vinaigrette (Food52)
- Crisp salmon and mashed potato croquettes with herbed yogurt sauce (this Melissa Clark recipe, which I make all the time)
- Vietnamese cabbage/cucumber/onion/mint salad with shredded turkey (here)
- Spicy King Ranch casserole (fancied up, recipe via Homesick Texan)
12 ounces raw cranberries
1 1/2 cups water
1 1/2 cups granulated sugar
Combine cranberries and water in a medium sized saucepan. Bring to a boil and simmer, over medium heat, until cranberries have burst and are very soft, about 20 minutes. Set a mesh strainer over a bowl and strain cranberries. Discard cranberry pulp or use it for something else. Return the cranberry liquid to the stove and add the sugar. Bring to a boil and cook for 4-5 minutes, until the liquid becomes a thick syrup. Taste and add additional liquid as necessary, being sure to fully dissolve any additional sugar added.
Cool, and pour into serving bowl. Let cool completely, then cover, and store in the refrigerator until ready to serve.
By the way, I'd love to hear what you guys are making this year. Anything inspiring? Good ideas for leftovers? Please share.