November Potluck: Thanksgiving with a twist

What would you put on the table at the Thanksgiving dinner if it was only up to you and your own tastes?  Well, turns out members wanted a 1:1 ratio of savory and dessert!

Mary W provided the "bird" and a wide variety of accompaniments made for a mouth-watering dinner for all.  Here are the recipes that have ticked in so far.

Cherry Chipotle Turkey Breast - Mary W.

Dum Aloo (Potato Curry) - Katie
I did add 2 T. of chopped cilantro because I saw it in another recipe and I love cilantro.


Wild Rice Stuffing - Mandy

Roasted Asparagus - Laura N.

Blackberry Crumble - Laura W.

I use a food processor for the crumble & it's not so messy.

Fancy Ham Cheese Sliders - Laura B.

2 dozen dollar buns
Fill with deli ham and swiss cheese.
Place in 2 (9x13) cake pans.

Melt: 1 cup butter
Add: 2 T mustard, 1 T Worcestershire Sauce, 2 T poppy seed, 4 T brown sugar
Mix well and pour over buns.

Cover with foil and refrigerate over night. Bake covered with foil at 325 degrees for
25 minutes and remove foil and bake 5 more minutes.

Lime Coconut Sweet Potato Dish - Jen

• 2 1/2 pounds sweet potatoes (about 5), peeled and cut into 1-inch pieces
• ** OR I took the large can of sweet potatoes that's already cooked and ready to move on to step 2!
• 3/4 cup coconut milk
• 1/2 teaspoon grated lime zest plus 2 teaspoons juice
• 1 1/4 cups miniature marshmallows
• 2 tablespoons sweetened shredded coconut

Directions:

1. Preheat oven to 375 degrees. In a large pot, cover sweet potatoes with cold salted water by 1 inch and bring to a boil. Reduce to a rapid simmer and cook until tender, 10 to 12 minutes.
2. Drain potatoes in a colander and let sit 5 minutes, then transfer to a food processor/immersion blender with the lime juice and zest and process until smooth. Add coconut milk slowly to get desired texture; process until combined. Transfer mixture to a 2-quart baking dish. Top with marshmallows and coconut and bake until toasted and golden, about 15 minutes.