Friday morning dawned. The day after Thanksgiving brought with it a few clean-up chores, a semi-empty stomach and just enough room to enjoy a nibble of that pecan pie our daughter made, and the pumpkin slice oozing with calories. Then it was down to business.

Scanning the shelves of my overstocked refrigerator, I came face-to-face with container after container of leftover goodies – slices of sweet ham (the bone already reserved for the pea soup that’ll be made another day,) a succulent turkey leg, heavenly raspberry-pomegranate mold, sausage stuffing, pureed sweet potatoes with a meringue topping, sweet corn niblets, string beans ala Nordstrom’s, Brussels sprouts (made from a new recipe discovered in the complimentary issue of Milk Street Magazine – soon to be subscribed to,) mashed potatoes and rich, turkey gravy.

But the thing I wanted most was a turkey sandwich. I dove into a fresh loaf of Challah bread, swabbed two slices with mayo, and started to decorate – albeit simply. Slices of turkey were dotted with the raspberry-pomegranate mold. THAT, and only that, was the stuff of Thanksgiving dreams.

Not to leave you in suspense, I’m passing on the recipe for the mold, given to me in the 1980’s by a friend, Elizabeth Keshishian from Los Angeles. Maybe it’ll become a staple for your Thanksgiving table, and roll over onto your delicious sandwiches!

RASPBERRY-POMEGRANATE MOLD

Mise en Place:
What You’ll Need:
2½ cups water including the pineapple juice
2 3 ounce packages raspberry Jello or 1 6 ounce package
½ cup sugar
1 small can crushed pineapple, drained. Add the liquid to the
water measurement
1 large can of whole berry cranberry sauce
1 cup pomegranate seeds
½ cup chopped nuts
½ cup chopped celery
Spray for mold

Utensils and Tools:
Large saucepan
Wooden spoon
Jello mold – mine is a vintage Tupperware mold that never has failed me

Water with Pineapple Juice. Jello. Sugar.
Boil the water/pineapple juice in the saucepan. Add Jello and sugar and stir until dissolved. Cool.

Crushed Pineapple. Cranberry Sauce. Pomegranate Seeds. Chopped Nuts. Celery.
Add rest of ingredients to the Jello and stir.
Pour into Jello mold.

Chill overnight.

And another simple classic is added to your repertoire!