Cheese, olives, vegetable crudite and pickles are an easy way to anticipate the meal while everyone is getting settled and beverages are being served.
Years ago I discovered turkey liver pate when I was stumped by what to do with that very large turkey liver inside the turkey. Ever since, I have happily served the pate as an appetizer with crackers or thin slices of fresh Italian bread.
This year, having bought beets to make a Thanksgiving beet salad, the beet greens were a healthy substitute for Italian parsley. The sweetness of the greens are a perfect compliment to the richness of the liver.
The other part of Thanksgiving that is important to me is the turkey stock that I start making while dinner is still in progress.
Everyone has their favorite after Thanksgiving left-over sandwich. For me, nothing is better than the turkey stew with dumplings made with the thick stock prepared fro…