This year, we are having far less people over for our after-Thanksgiving feast than we normally do. I didn’t plan ahead as far as I generally do, and people are out of town or sick, so it is a small group, but I am still excited! This meal will use up some of the leftovers from the big day in (I hope) interesting ways, plus a couple new things. Also, I am not going quite as crazy on the number of dishes.

Turkey and kale frittata–I still have kale growing in the garden, so that will be good. I may slice up one of my late tomatoes that we picked while they were still green a couple of weeks ago for the top; they are nice and red now.
Pumpkin risotto
Cranberry sauce
Crustless chocolate pecan pie

The frittata and pie are new recipes, but I am sure they will be fine. The cranberry sauce is leftover from Thursday, and I made the risotto a couple of weeks ago, so that should be good. Really, the only thing I am worried about is the pie–I am using maple syrup instead of corn syrup, because that is what I have, and after spending over $400 getting the brakes on my van fixed this morning, I can’t bear to spend any more money. I am hoping the eggs will keep it together even though the maple syrup is thinner than corn syrup. I am also going to make up some Blue Moon cocktails to start the meal, so the adults at least should be in good spirits for the meal!