The past couple of years I've prepared our meal (although last year it came a week late due to scheduling conflicts and a turkey delay). It's no secret that I love to cook, and with thanksgiving, you can't really over do it. in a normal meal you can make 4 maybe 5 different dishes before you're overdoing it, but with thanksgiving, the sky's the limit.
I also love that there's usually left overs, and finding new and interesting ways to use turkey is one of my favorite things.
speaking of this, I found a delish turkey pho recipe in the recent edition of 'goop' that I had to share (and can't WAIT to try!):
Turkey pho by Winnie Ab
- 1 quart homemade turkey stock (or homemade or store-bought chicken stock)
- 1 bunch scallions (green top parts only), chopped
- One 3-inch chunk of ginger, sliced and smashed with side of a knife
- 1 teaspoon light brown sugar, or more to taste
- 1 tablespoon fish sauce, or more to taste
- 1 to 2 cups kale, chopped into bite-size pieces
- 1/2 pound leftover turkey breast, shredded
- 1 bunch (about 2 ounces) cellophane or bean thread noodles (or enough flat dried rice noodles to serve 2)
- 1 ½ tablespoons chopped cilantro, for garnish (optional)
- 1 ½ tablespoons chopped scallions (white parts only), for garnish (optional)
- Sriracha hot sauce
- 1/2 lime, cut into wedges