Post-Thanksgiving Sourdough Breads

Making a beautifully scored, huge sourdough boule for Thanksgiving is an obvious bake to make (if you aren't making lovely little sourdough potato buns.) It's the loaves that follow Thanksgiving that are depend upon a little more thought.

To accompany turkey sandwiches on Friday, I made a schissel rye with caraway and nigella seeds. The powerful herbal fragrance was a perfect complement to a schmear of Russian dressing, a slice of turkey, tomato, avocado and lettuce.

A tradition begun by my father many years ago is to make Jambalaya with some of the leftovers. My mother's tradition is to make pot pies with leftover turkey meat, gravy, sweet potatoes, string beans, mashed potatoes, and Brussel sprouts. 

My son Isaac has taken over his grandfather's Jambalaya and this year produced a warm Cajun dish with arborio rice, andouille sausage, hot peppers, tomatoes, onions, celery, green peppers, and garlic. Isaac doesn't measure anything, but is a wizard at getting his proportions right.

For the side, I baked a semolina bread from the Altamura section of Italy.