Talkin' Turkey & Trimmings
Traditional or something fresh & novel...here's a few recipes we read about or received from friends with a different twist:
Our friend Jennifer sent:
Cranberry Salsa with Cilantro & Chiles
Makes about 3 cups
Ingredients
•4 teaspoons pumpkin seed oil (if you need to substitute try a light tasting oil)
•1/2 cup natural unsalted pepitas (shelled pumpkin seeds)
•Sea salt
•2 cups fresh cranberries or frozen, thawed
•1 1/3 cups chopped green onions (dark green parts only; about 2 bunches)
•1 cup chopped fresh cilantro
•2 tablespoons minced seeded serrano chiles
•6 tablespoons sugar
•6 tablespoons fresh lime juice
To show off the tangy freshness of cranberries, don't cook them at all. Chopping the raw berries in the processor gives them a coarse texture, which is great alongside the turkey and the trimmings.
Preparation
•Heat oil in skillet over medium heat. Add pepitas; stir until golden, about 1 minute. Transfer to plate; sprinkle with sea salt.
•Place cranberries in processor. Using on/off turns, process until finely chopped. Transfer to bowl. Add onions, cilantro, and chiles. Stir sugar and lime juice in another bowl until sugar dissolves.
DO AHEAD Cranberry and lime juice mixtures can be made 4 hours ahead.
Cover separately; chill.
•Add cranberry mixture and pepitas to lime juice mixture; stir to combine
