Thanksgiving Leftovers (annotated), originally uploaded by sstrudeau.

We again decided to avoid the insane holiday travel madness and stay in NYC for Thanskgiving, Our friend Dave came over and we had a mini-feast.

At some point, I got the idea to do a butternut squash risotto, so we decided to go for an Italian theme for the menu. In this shot of the leftovers, you can see every dish.

• Cheeseball — loosely based on the linked recipe, though I used asiago and an aged provolone as the base cheeses. Would have covered with pancetta instead of bacon if I had found any.
• Canelini, kale, and italian sausage soup — with parmesan flakes. We make this a lot. The linked recipe is pretty close to how I do it.
• Butternut Squash Risotto with Sage — the link is for asparagus and mushroom risotto but the basic technique is the same. I added in roasted, chopped squash and sage near the end.
• Italian Pot Roast — I kind of winged this one, though this and this were the inspiration. I cooked down the tomato/wine sauce after straining the solids and oh my god is it delicious.
• Collard Greens with smoked turkey tail — mostly because they had smoked turkey tails and a giant pile of collards at the supermarket — I love Brooklyn. No recipe for this one, just did it like I do it.
• Mashed pototatoes — I added some cream cheese in addition to the cream and butter — worked out well
• Mushroom gravy — no bird for gravy making so I sauteed some shrooms, made a roux in butter, whisked in stock. Easy.
• Sweet potato spears — peel, cut, toss in oil, throw on some salt in thyme, and about 30 mins at 400 degrees
• Stuffing — I *couch*usedaboxmix*cough* with some italian sausage, cooked in the oven — sorta like mom’s
• Apple Cake — first time I tried this recipe. Exactly what I wanted. A little home-made cider syrup poured over the top worked well.
• Lizz’s contribution: the amazingly delicious 3-layer dark chocolate torte with almond slivers.
• Dave’s contribution: Harpoon Brown — highly appropriate to the meal

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