Yes, I made plum sauce instead of cranberry sauce. Add chopped dried plums with a can of peaches, including juice, diced celery, sugar, to a saucepan and cook until thickened.
I also served green beans with persimmon sauce and cashews. Another change was in addition to mashed potatos, au gratin potatoes with diced bell peppers (red, yellow and orange).
The reason for all the changes is my son’s MIL. She receives two boxes of food from the food bank once a month. She gives me all the food she can’t use. So, persimmons, a giant bag of six bell peppers, a bag of plums, a box of cheese, some green beans, and several cans of condensed milk.
One tradition that didn’t change was the pan stuffing. I added diced onions, celery and apples. Hubby got some Italian Pinot Grigio which was delicious.
MIL also included a bag of pinto beans, so I made a pot of beans Monday to go with the ham I cooked. I also made some cornbread for that meal.
We loved it all and will continue loving it from time to time as I thaw out the left overs that go into the freezer.