We had a quiet Thanksgiving at home this year with my mother, younger brother and the BF. BF decided he wanted to go straight to the leftovers and do turkey sandwiches for the main meal, so we only cooked turkey breasts so we could get straight to the meat. I scored some of Scratch Bakery's country bread on Wednesday. BF made cranberry mayo (from scratch), and the stuffing, and my mother provided potatoes, squash and a squash pie. I made the following:
A Brussels sprout salad with applies, pecans and manchego cheese. This came out well - good flavors - though I think if I made it again, I'd roast the Brussels sprouts.
My friend B's cranberry sauce, which is a riff on this cranberry sauce from Bon Appetit. (She makes it without the mint.) My only quibble with this recipe is that it doesn't seem to gel. It's the shortest cooking of any cranberry sauce I've ever made, so I think when I make it again, I'll cook it longer.
A Cranberry and Wild Blueberry pie from this year's Bon Appetit Thanksgiving issue. I saw this recipe, and immediately thought of the blueberries in my freezer, and had to made it. It's super easy (especially since I cheated and bought pie crust), and tastes great. It mellows quite a bit during baking, and you wouldn't necessarily know that there were cranberries in there. I may have to make this for Piemas this year.
All in all, it was a lovely, cranberry-filled year, which left us completely stuffed, and very happy.