Bring on the Turkey leftovers! Did everyone have a good Thanksgiving? We did too, but we didn’t get around to photographing all the food this year between taking turns holding a teething baby (both his top teeth are coming in right now and he’s less than thrilled about it) and cooking two of the vegetable side dishes. So regardless of the lack of pictures, here is a Thanksgiving recap:
My dad made his usual smoked turkeys like last year, and we snacked on spiced nuts and two varieties of cheese (an aged goat cheese and a cheddar). Once again, my brother provided some awesome beer to wash everything down. We had stuffing two ways – one with cornbread, and one with roasted lemon. There was the usual cranberry sauce, mashed potatoes, creamed onions, beets, and butterflake rolls from Gayle’s Bakery, and we contributed roasted brussels with chanterelles and cream, and a sweet potato gratin. My mom made a fresh kale salad with pomegranate seeds and sliced persimmon. Lastly, my uncle Rick made four amazing pies for dessert: pumpkin, pecan, coconut cream, and “crack pie” — a recipe from Momofuku in New York. It’s an oat cookie crust with a filling mainly consisting of butter, brown sugar, and egg yolk. Here is the recipe that was featured in Bon Appetit. Yum.
Despite teething-fussiness, Levi enjoyed his first Thanksgiving! He even added beets to his food repertoire (delicata squash, butternut squash, yellow zucchini, carrots, sweet potatoes, pears, apples, bananas, rice cereal, and oatmeal cereal. He has also tried cinnamon and nutmeg). I can’t believe he’s 7 months old already!
My favorite thing about Thanksgiving turkey is the leftovers. When there’s so much on your plate, it’s hard to truly appreciate the turkey, but later in the week it can take center stage! We enjoyed our annual turkey sandwiches at the Christmas tree farm last Friday (we found the perfect little picnic spot in between the trees), then last night we thought that the smokiness of the turkey would pair well with black beans, so we decided to make turkey-black bean quesadillas with spicy guacamole.
Turkey & Black Bean Quesadillas with Spicy Guacamole
- Combine 1 ripe avocado, 1 small clove of minced garlic, the juice of 1/2 a small lime (reserve the other half), and 1/2 a minced serrano chile in a small bowl. Mash and combine. Taste and season with salt & pepper. Set aside.
- In a small sauce pan add 1 can of black beans, drained. Then jazz them up a bit — add whatever spices you want. We added some cumin, chile powder, coriander, onion powder, garlic powder, and salt & pepper to taste. Add a splash of water, too. Heat, stirring occasionally, over medium heat, until beans are hot. Turn off the heat. Squeeze in the other half of your lime.
- Assemble your quesadillas with flour tortillas, grated Monterey jack cheese, a few spoonfuls of black beans, and some leftover sliced Thanksgiving turkey. Cook in a skillet over medium high heat. When one side is nicely browned, flip and cook on the other side. Transfer to a cutting board and slice. Serve with spicy guacamole and a salad.