Try Belgium Endive, sauteed in butter, salt and pepper to taste, a dash of nutmeg and just a pinch of sugar. Something different for Turkey Day.
Mmmm, my favorite veggie! It even makes non-veggie eaters come around.
I use an old James Beard recipe for mine. Keep them crisping in ice water until ready to cook.
Melt some real butter in a skillet and brown a half cup of walnuts (I use pecan pieces instead) very quickly. Spoon the nutmeats out with a slotted spoon - you'll now have some wonderfully nutty browned butter.
Slice 6 medium ice-cold Belgian endives lengthwise. Sauté them, cut side down, in the sizzling butter until you see some browning on them, then turn to slightly brown the outside.
Add a half-can of beef consommé to the pan, cover it, and simmer for 20 minutes. Serve the endives with sauce spooned over them and the browned walnuts or pecans sprinkled on top. Divine!