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| The Thanksgiving Sandwich |
It seemed like a tall order to attempt to describe every dish that went into our Thanksgiving dinner. So what I decided to do was describe our dishes through the cross-section of my Thanksgiving leftovers, sandwiched between two slices of delicious home-made bread by my Aunt Cindy.
Perhaps the following can serve as inspiration for your next Thanksgiving. Recipes for most of these can be tracked down, and I'll give you the main ingredients that give them their signature flavors.
From the top:
The mustard: Spread across one slice, Trader Joe's Garlic Aioli Mustard. I'm a big proponent; no sandwich, Thanksgiving or not, is the same without it.
The turkey: A standard recipe, stuffed with celery, carrots, and onions. That grossly understates how much goes into wrestling a turkey into the perfect final product but for the purposes of this description will do.
The cranberry sauce: A sweet sauce made from fresh cranberries, Aunt Cindy's recipe.
The mashed sweet potatoes: That's right, two types of mashed potatoes. This one is based on a Julia Child recipe that includes butter, grated fresh ginger, and ground white pepper. We also added a dash of cinnamon sugar.
The swiss chard and kale: Based on my favorite way to prepare these two greens, I sauteed a head each of kale and swiss chard with garlic, red onion, and olive oil. Squeeze juice of lemon, salt and pepper to taste. Add cranberries and blue cheese and it's a dish.
Sauerkraut dressing: A staple of the Thanksgiving meal for my family, in honor of our Lithuanian heritage. Essentially pork sausage, sauerkraut, onion, and celery.
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| The Ingredients Clockwise from 12 o'clock: Mashed Potatoes, Sauerkraut Dressing, Kale/Swiss Chard Greens, Turkey with Cranberry Sauce and Mustard, Mashed Sweet Potatoes |
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| The End |
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