Friday Five: New (to me) Thankgiving Foods.

Editorial Note: Friday Five is a new segment of Itinerant Foodies. We hope you enjoy.

Having worked for an upscale market for the better part of a decade, Thanksgiving is, for me, the Super Bowl, General Election and Oscar Night of food holidays. I take great joy not only in what I make and what others make for me, but also in what ends up on the dinner table of strangers, customers and friends I interact with throughout the month of November. When I bag groceries, I become nosy and inquisitive. “That’s a lot of horseradish; what are you going to do with it?” More often than not, I have a pang of jealousy for others’ family traditions. We may have Aunt Peggy’s dairy-filled green bean casserole, or my mom’s cauliflower, pea and mushroom salad (that no mortal can ever stop eating), but we’ve never included anything with oysters on our Thanksgiving table.

This year, in between several real Thanksgiving dinners (three, to be exact), I’m going to make five new-to-me Thanksgiving foods. Because, you know, if I’m going to stuff myself three times, why not go for a fourth?

Photo by André Baranowski from Saveur.com

Photo by André Baranowski from Saveur.com

1. Oyster Stuffing

I’ve never had it. Ever. But this Saveur.com recipe (complete with oysters, Madeira and bacon) sounds heavenly.

Photo by Romulo Yanes from Gourmet.com

2. Homemade Rolls

Pillsbury Crescents have always been the go-to in my Thanksgiving experience (and they’ll definitely make an appearance when I cook for my family next Thursday). Nonetheless, I plan on making my own rolls (possibly these Featherlight Yeast Rolls from Gourmet.com) before December starts.

3. Cranberry Horseradish Sauce

I’ve recently become obsessed with horseradish and am hell-bent on trying cranberry-horseradish sauce in some form or another with turkey this year.


4. Cooked Spinach

A sign that I’m an adult; I now like cooked spinach. Having typed, tried and distributed my co-worker’s recipe several times in the past few weeks, I’ve created a kinship with this dish.

5. A Turnip Recipe

This is an ingredient that I’ll be cooking soon, not out of curiosity, but out of necessity. The end-of-season CSA share from Wayward Seed Farm leaves me with more turnips than I’ve ever cared to own. Perhaps (like horseradish, oysters and spinach) I will someday grow to acquire a taste for this root vegetable. Meanwhile, I’ll scour my cookbooks and magazines for a recipe to make and hand out to someone who already enjoys them. (Suggestions?)

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5 thoughts on “Friday Five: New (to me) Thankgiving Foods.

  1. Anne says:

    I have been having a similar problem with the Wayward Seed turnips and daikon. What the heck do you do with them?

  2. Jill says:

    Anne! Your comment made me realize that (once again) I’ve confused turnips and parsnips. [I changed the post to make it correct.] I actually *like* parsnips. It’s the taste of turnips that my palate is not sophisticated enough to enjoy. And, unfortunately, it’s also turnips that are taking over my fridge right now.

    As for what to do with turnips? I’m going to have to find a recipe soon…

  3. terra says:

    This month’s issue of Everyday Food featured Turnips as the seasonal ingredient and offered four recipes, including one for a turnip gratin that looks pretty good. It’s not online yet, but a quick google search suggests this is a rather common idea. Husband made something along these lines last year and it was really good.

    We took some of the smaller ones and sliced them thinly and pickled for use on sandwiches. I used this recipe (meant for zucchini) and it tastes really good:
    http://www.cookography.com/2008/pickled-zucchini-the-zuni-cafe-way

    Also had my eye on this recipe:
    http://www.bonappetit.com/recipes/2010/11/parsnip_potato_and_turnip_puree

    homemade dinner rolls are a great idea. I’ve used the Cooks Illustrated biscuit recipe, maybe I’ll try their rolls.

  4. Matt L says:

    So many turnips and radishes from Wayward Seed. I plan on trying the turnip gratin, and I use the daikon in soups (cut thin). I see no reason not to pickle some, too.

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