A beautiful pork tenderloin would pair especially well with a cranberry glaze, such as this one from Our Happy Mess. The cranberry sauce is thinned out in a mixture of orange juice, butter, mustard, zest, and spices before being basted onto the roast. The result is sweet, salty, and caramelized, and the tenderloin would be a great addition to any Thanksgiving sides that may have outlasted the leftover turkey.
SEATTLE - Teriyaki chicken is a quick and cheap lunch that's synonymous with Seattle. One acclaimed local chef, Taichi Kitamura of Eastlake's Sushi Kappo Tamura, makes a compelling case for elevating that humble poultry dish into a fancy Thanksgiving feast. Teriyaki chicken is only made with dark meat. That rule also applies to turkey teriyaki, since the breast meat will dry out, the chef said. Kitamura offered us a pan-fried turkey breast recipe, too, with a sake-and-butter sauce.
Chicken salad itself has plenty of variations, but if you want to boost the flavor without calorific dressings or add-ins, try marinating the chicken in pickle brine. You may already know that adding pickle juice to chicken salad dressing gives you far more complexity than simply vinegar or lemon juice. But by marinating, you're allowing the zesty brine to permeate the meat. You'll get more flavor in every mouthful, with the added benefit of moister chicken.
