You could always do the Maryland thing and have sauerkraut and pork. It goes suprisingly well with turkey. My mom usually make it but what she does is pretty simple. In a pressure cooker she puts two bags of rinsed sauerkraut, some pre-cooked country ribs, a small onion chopped and about a tablespoon of fennel seeds. Add about two cups or so of water, clamp on the lid and cook for 15 minutes (this is after the pressure guage starts to rock. We have old fashioned pressure cookers.). I have always loved it. The acid cuts through the other rich, buttery dishes.
