Rev up your Dansko clogs, my friends. It’s Thanksgiving game on.

I suspect you’ve got the star of the show, your turkey ideas, well in hand (will you brine? Fry? Or just let someone else worry about it?). We are brining and roasting two turkeys, mid-sized (Mom says no smaller than 15 pounds each; not sure that’s “mid” but that’s what we’re doing), and making a deep, dark turkey stock for gravy.

Tom turkey is going to have to fight hard for real estate on my plate—he’s more of a foundation, a crostini of sorts, to the world of flavors that surround him. Everywhere you turn in food this week it is a parade, of Macy’s proportions, of good ideas to brighten the Thanksgiving table. I like a good parade too, so here’s my own big, well-lit float:

 Arugula with Sugared Cranberries and Pancetta

 Holiday Citrus Salad

 Stuffed Grape Leaves (meat and rice, or vegetarian)

 Butternut squash with tahini sauce

Leeks in olive oil
How fun to have my recipe featured at The Guardian online this week, a reinvented Thanksgiving side. Check it out here.

 Talami bread and/or Sweet potato biscuits

 Mom’s best pie crust
We will be making five, a pentagon of pie, and filling with pumpkin, pecan, coconut cream, apples, and chocolate cream (that one is to convince the seven-year-olds that they do, in fact, love pie). 

Turkey leftovers:
Try making a warm, fragrant pot of turkey hushwe. Do it the same way you would for chicken hushwe, but with your leftover turkey.

 This is the time for a pita sandwich, rolled up with labne and veggies, salt and pepper, and whatever else you can think of to line up with your turkey tucked in there. I love these, and if you’re a post-Thanksgiving shopper or movie-watcher, you can take the roll-up with you as you run out the door, or head to the couch.

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