Traditional roasted turkey with chestnut brown pan gravy and sage-bread stuffing at Thanksgiving never gets boring. The roast fills the house with a holiday aroma. Spirits rise and mouths water. We don’t mess with a tradition.
Sides, however, let us keep things interesting. We draw inspiration from our travels and a pantry shelf full of foodie gifts. This year, a present containing sumac from a friend’s Mediterranean cruising seasons mashed sweet potatoes. The bright, tangy flavor of dried sumac cuts the sweetness of the potato. Plain yogurt does the same, while a hunk of butter keeps the mash feeling very holiday indeed.
