Thanksgiving Turkey Nuggets
I had the idea that for Thanksgiving this year, I could be sacrilegious and serve turkey nuggets a la McDonald's. I decided to make a cranberry BBQ sauce to serve with them as well. Both elements have turned out fine for me, except that I'd like to "haute-ify" them if possible...
The problem is that the BBQ sauce has a very dominant flavor, so it drowns out other elements in the dish -- I was pairing it with tomato confit and potato blini (instead of french fries and ketchup), which is much subtler.
Does anyone have ideas for tweaks to assimilate BBQ sauce into larger dishes? Basic and advanced techniques/ideas welcome.