The cranberry sauce? Fair game. Turn it into a salsa. Add crazy dried fruits. Whatever.
Ditto for the vegetables. Face it, people aren't eating Thanksgiving dinner for the vegetables, anyway. So do whatever moves you.
The dinner rolls are another place you can play around.
For this recipe, we took a basic — and ridiculously easy — approach to monkey bread (pull-apart bread), and simply added the exotic flavor of dukkah, an Egyptian seasoning blend made from herbs, spices and ground nuts. It has a warm, savory flavor that works well with Thanksgiving staples.Start to finish: 1 hour 15 minutes (15 minutes active)
1/4 cup sesame seeds
1/2 cup hazelnuts, toasted
1 tablespoon whole coriander seeds
1 tablespoon cumin seeds
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup fresh mint
1/4 cup fresh marjoram
16-ounce frozen white bread dough, thawed
6 tablespoons butter, melted
Coat a muffin tin with cooking spray.
To make dukkah, in a food processor, combine sesame seeds, hazelnuts, coriander, cumin, salt, pepper, mint and marjoram. Pulse until well chopped and sandy in texture.
Cut bread dough into small pieces, about the size of a marble. Place dough pieces in a zip-close plastic bag. Add melted butter, then close bag and toss mixture around inside bag until everything is well coated. Add dukkah and toss again.
Place about 1/2 cup of coated bread dough pieces into each muffin well. Cover with plastic wrap and set aside in a warm place for 30 minutes.
Meanwhile, heat oven to 400 F.
After dough has sat for 30 minutes, uncover and bake until golden brown and cooked through, about 30 minutes. Cool in pan until easily handled, then remove from muffin wells and serve warm.
Nutrition information per serving: 210 calories; 110 calories from fat (52 percent of total calories); 12 g fat (4 g saturated; 0 g trans fats); 15 mg cholesterol; 20 g carbohydrate; 2 g fiber; 0 g sugar; 6 g protein; 380 mg sodium.