There are three ingredients and one essential tool for this recipe: a bright, tart relish my Mom has been making the same way for 60+ years.
I know I can be a bit extra. This recipe suits me, but even I only make it once a year. I’ve fiddled until I’ve found the ingredients that I like best for all the textures and flavors and think it’s worth the effort.
It helps that we’ve already learned to plan Thanksgiving with as many make-ahead steps as possible. Breaking the recipes and dishes up this way makes it easier have all the food hot on the table, even if our menu is pretty extensive.