Thanksgiving has been my favorite holiday since I was a child. It's all about family and friends and food. It's about being grateful for what you have and seeing the glass as half full rather than half empty. I've spent it in different ways at different times - with my parents, with a houseful of family, with significant others and their families and, sometimes, with less fortunate strangers. But in all these years, the holiday has never lost it's appeal to me.
Half the fun of studying the dinner leftovers situation the following day is figuring out how to use the bits that are left. Salads, sandwiches, soups. Do I need to make a few more potatoes, perhaps scramble some eggs? But one thing that's a given is the ubiquitous leftover sandwich.
I give mine a little Middle Eastern flair by using pita bread, one of my Middle Eastern stuffing recipes and the house cranberry sauce recipe which includes pomegranate molasses. Thanksgiving may be an American tradition but those are best when everybody brings their own unique flair to the food. Have a wonderful holiday season!
- Spread the tablespoon of Greek style yogurt and the tablespoon of cranberry pomegranate sauce on your pita, flatbread or naan. The bread can be at room temperature or you can warm it up for a few minutes in the oven.
- Pile on as much of the sliced cooked turkey or cooked chicken as you like and follow it with the leftover Middle Eastern or acorn squash stuffing. Drizzle on as much of the cranberry pomegranate sauce as you like, fold over and eat.