Thomas Donohoe, Executive Chef at Doris & Ed's in the Highlands, says, " I have a very large family and my fondest memories are of spending the holiday at an aunt and uncle's house with 60-70 aunts, uncles and cousins." Large is an understatement, for who could even spread out tables for this many in the family? He said that four to six "abnormally large" turkeys were served with the usual accompaniments and the family tradition of rice balls — deep-fried balls of short grain rice filled with currant jelly.
When asked what his favorite recipe is at Thanksgiving, he revealed dreading the "black Friday" shopping day, so he perfected a left-over Thanksgiving sandwich: sliced turkey thigh (preferably, but breast works well), cranberry sauce with orange zest, mayonnaise, left-over stuffing, a few leaves of Boston lettuce and hot gravy all generously spread over two slices of a chewy-crusted bread. Yummy!