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Thanksgiving 1 of 6 Our Very Unusual and Very Wonderful Thanksgiving Dinner

Debra Redalia

 

 

From left to right: Pomegranate Raita, Rustic Turkey Tikka Masala, Garlic Spinach, and Delicata Crescent Moon Pies

 

Earlier this month I wrote we were going to have A Different Thanksgiving Dinner this year and it certainly was! Wow! It was a total surprise!

We are away from home up in the Lost Coast of Northern California, in a very tiny town right on the ocean. The beach is actually right down the street. In fact, I can hear the waves crashing as I write this. We can walk to the beach. The problem is to walk back up the very very steep hill.

We thought there would be a farmer’s market, as usual, on Tuesday and we would put together our Thanksgiving dinner from what we found there, but it was closed now for the year due to the weather.

I didn’t know what to do.

But then, as I was working, suddenly a recipe for Turkey Tikka Masala arrived in my email inbox, as way to use leftover turkey. Turkey Tikka Masala! We love chicken tikka masala, so I thought, why not? Here’s a recipe. The recipe came right to me.

We set out on the 30-minute drive to the nearest food shopping, and as we were driving I considered what to serve with it that would be in the style of Indian food. It’s a spicy dish toit needed a cooling element. Raita made with yogurt and pomegranates. Then a vegetable. Garlic spinach. And for dessert. Well…out of my imagination popped what Larry is now calling Delicata Crescent Moon Pies because we planned to bake Delicata squash as usual cut into crescents, but with butter and coconut sugar and pumpkin pie spices sprinkled on top.

So we got in the car and drove the steep winding road over the mountain to the nearest shopping area and bought all the ingredients.

And it was magnificent! Wow! Wow! Wow!

Here are the recipes so you can use YOUR leftover turkey to make MY Thanksgiving dinner: