This year’s Thanksgiving dinner table conversation could turn from a mild meet-up to a combative melee depending on one’s beliefs. Why? Here’s one reason why.
Thanks for the stimulating conversation but I’ll be staying far from the fracas.
Thanksgiving brings out opinions aplenty in areas other than current events or whether the Redskins or Cowboys will take the turkey honors. Some of the strongest are tied to food and the stalwart stands we each take when it comes to defending our turkey day dinners.
I suppose we all take it so seriously because it’s a hallmark dinner, a noble meal where tradition rules and YOU like best eating what YOU grew up with: what grandma made resulting in what mom made because grandma did and now you make because it’s in your genes and you do what mom says.
So what about those perennial stand-offs for the lovers and the haters? Which camp do you fall into?
- Light meat or dark? (light, please although I’ve become a bit of a dark meat novice in the past few years)
- Stuffing: In the bird or cooked separately? (in the bird, mushy!) Savory or sweet? (I’m a stuffing purist, don’t be messing with my stuffing by adding dried apricots to my perfect, moist, sage-ified bread chunks)
- Sweet potatoes with or without marshmallows? Or just plain gross? (spiced up with chipotle puhhhhllleeez)
- Gravy with or without giblets? (wihout, thank you very much)
- Homemade rolls (I am coveting this recipe) or storebought? (homemade by someone other than me)
- Pumpkin or pecan? (I’ll take both)
The one item that is the simplest on the table—besides the butter that’s not so simple after being molded into a turkey— the one item that has no business outshining the turkey or mixing in with the mashed potatoes, is also the one that places a cavernous divide as unwavering within family lore as the line that divided the back seat between siblings on family vacations.
Cranberry sauce.
I’m with Jessica on this one (see #4) and am happy to go with the canned—full berry please, not the gelatinous jelly version—although I certainly enjoy the homemade recipe and covet it when it’s in my oh so happy if that happens midst.
But sometimes it’s all about convenience. And time. And cravings.
Want to know an easy way to spruce up the canned variety? With a few zests of orange added to the mix, canned takes on a whole new flavor-flav level. Like good!
So what to do with the extra cranberry sauce once the day is done? I specifically buy an extra can just for sandwiches. And just like my Turkey and White Cheddar with Caramelized Onion and Grape Grilled Cheese, this sandwich has moved into my favorite turkey creation rotation.
You won’t find any more arguments here.
Turkey Cranberry and Grilled Brie Cheese Sandwich
PrintIngredients
- 4 slices cranberry walnut bread
- 6 slices brie rind removed
- 4 slices turkey breast about 6 ounces
- ¼ cup cranberry sauce
- ½ avocado
- 2-3 tablespoons butter
Instructions
- Heat a skillet on medium. Butter one side of each piece of bread. On unbuttered side of 2 slices of bread layer half of brie, half of cranberry sauce, 2 slices of turkey and a few avocado slices. Place slice of bread on top, buttered side up, cover with a lid and grill in skillet until bread becomes golden. Flip sandwich once, cover again with lid and cook until cheese melts and bottom piece of bread becomes golden. Cut in half and serve hot.
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Ashley @ Foodie Crush
Thanks!
dhoni
I love this this grilled cheese sandwich
Helly Mark
Wow, it is delicious.
Sienna Blair
BEST blog post on my Reader this week!
Tiana Crush
Very nice. Like you sense for cooking. Everything looks great!
nik
Wow..!! All dishes are looking so delicious.
Roger J. Taylor
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Taylor Sauce
Wow..!! All dishes are looking so delicious.
( https://www.thetaylorsauce.com/french-riviera-part-two/ )
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From now on, I can make them myself
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Thanks for the stimulating conversation but I’ll be staying far from the fracas.
Dino
Very nice. Like you sense for cooking. Everything looks great!
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Looks and sounds delicious…will give these a try !