Or just one kind of leftovers: cranberry sauce.
Despite the fact that I don’t eat turkey, I have a weird affinity for cranberry sauce, and I decided to resurrect it post-Thanksgiving in a lovely breakfast quickbread (that was 100% inspired by this post on The Kitchn).
How was your Thanksgiving? Mine was filled with lots of laughter, one particularly awkward joke that resulted in silence (oh, family dinners!), a walk through the forest when we got lost and I ended up walking barefoot because my mom’s boots gave me blisters. So, yes, the day after Thanksgiving I wandered through a beautiful Washingtonian forest, complete with tendrils of moss and got in touch with nature (and my toes froze and I looked like a shoe-less weirdo).
I don’t like wasting food or anything, really. The fact that I still wear a J.Crew coat from when I was 12 is a testament to that… Or the running tights I had from equally long ago that were too long, so I cut the bottoms off– I just ran in those this morning. So this is great– clear conscience and clean fridge and happy belly!
This recipes yields a moist, slightly sweet crumb, dotted with tangy and sweet cranberries. The crust is a little crunchy, and it’s just delicious. Enjoy.
Cranberry Sauce Quickbread
makes one 9 x 13″ loaf
1 1/2 C white whole wheat flour
1/2 teaspoon salt
1 tsp baking soda
2 tsp baking powder
1/3 C sugar
1/3 C brown sugar
1/2 C buttermilk
1/2 C cranberry sauce (plus extra for serving)
1/3 C melted butter OR olive oil*
Maybe I’m weird, but I love the fruity flavor that olive oil imparts to quickbreads, so this is what I use.
Preheat oven to 350. Grease a 9 x 3″ loaf pan with butter and set aside. In a large mixing bowl, combine the flour, salt, baking soda and baking powder.
In another bowl, whisk the sugar, brown sugar, buttermilk, cranberry sauce, eggs and butter until even. Fold the wet mixture into the dry and stir until just uniform, careful not to over mix (over mixing yields a tougher texture in the finished product). Pour into the greased loaf pan and bake for about 40 minutes, until golden brown.
Serve with extra cranberry sauce and cream cheese, if desired.
And the finale… my mom’s dog curled up on my lap on Thanksgiving as I read a book.