What's for Thanksgiving this year?

[cayennelvr99]

Last year I tried adding jalapeños to the cranberry sauce and it was surprisingly popular. Do you stick to classics, or is there a dish you always experiment with? I'm up for any ideas!

 

[Cheerwine]

I always make a batch of horseradish sauce. I make sandwiches with the left over turkey, and stack it on toasted bread. I use canned cranberry sauce to bring out the sweet of the tang to the horseradish sauce.

I've toyed with making a spicy yellow mustard sauce instead to keep the calories a bit lower.

 

[pepperwitchh]

I stuck to the classics this year, but I did sneak smoked paprika into the sweet potatoes and it disappeared fast. Little tweaks like that add flavor without scaring the traditionalists at the table. Jalapeño cranberry sauce sounds like it needs to be a yearly thing now.

 

[salle56]

As for us, we kept it simple with turkey, mashed potatoes, and rolls, but I always mess with the gravy. haha!

 

[MutantRyeff]

I roasted a duck and made duck soup (maybe more like a stew). Shiitake, baby bella, wild rice, peas, dried black fungus, threads of seaweed, carrots, duck fat, and shallots. Broth developed from chicken stock with ginseng, ginger, Chilhuacle Amarillo, Chilhuacle Negro, Indian PC-1, bay leaves, and garlic (strained before adding other ingredients). Seasoning: mushroom bouillon, Urfa Biber pepper, fish sauce, anchovy paste, soy sauce, black vinegar, Worcestershire, hoisin sauce, liquid smoke, salt, and additional PC-1 if the strained stock didn't carry heat forward. I don't have a recipe; I have guidelines for making this.