Adorable heart-shaped cranberry sauce morsels took shape during Thanksgiving preparations in one of the ice-cube trays we used to use for playful shapes to bump things up a notch in our killer Christmas Party Champagne Punch in days of yore. There were star shapes too.
We heart homemade cranberry sauce. Easier than pie and a delight for eye and ear when the fruity skins start popping as the cauldron boils. No toil nor trouble nor doggy odor. Following the instructions on the Ocean Spray package, we boiled the fresh berries in sugared water, then set aside about half for whole-berry sauce and strained the rest for clear, smooth, tender hearts. After chilling 'em, a quick twist of a butter knife around the edges released them smartly from their molds.
Creamed Turkey takes us back to childhood days of Creamed Dried Beef, our number one fave way back when. Mummy whipped it up and served over a bed of toast. Can you say comfort food?
Thanksgiving is the meal that keeps on giving. Sandwiches to die for, of course, but this year an all-turkey-all-the-time Creamed Turkey -- above on a bed of rice with leftover Sweet Potato Puree, Susie's peas and candied carrots -- took the cake. Calories? Who's counting. Here's how we did it:
Make a roux of equal amounts of leftover turkey lard and flour -- 3 tbsp each in our case -- and whisk in about 2 1/2 cups leftover jellied turkey broth and a little white vermouth to make a velvety sauce. Again, in our case, we used what we had to hand, including about 1/2 a cup of leftover Velvety Gravy. Halve a few leftover creamed onions and add to the sauce. Make a batch of rice, set out on a plate, pile with leftover turkey and then smother with creamed sauce. Turn it around, and there's Son of Thanksgiving.
If you're lucky, you have Perfect Apple Pie and Susie's Mincemeat Tarts waiting in the wings.