My Mom is 89 years young and still bakes. She made homemade poppy seed potica. You my say what is poppy seed potica? Think of it like this, nut roll but with a poppy seed filling. She even ground her own poppy seeds needed for the recipe to create the filling for this. I have never made potica or even a Thanksgiving turkey that is stuffed with stuffing isn't that funny? Others always made the turkey and I contributed with other dishes and/or hosted a meal. What I have been enlisted to make is sarma, you may say to yourself what is sarma? That is an easy one, stuffed cabbage. I use sour head cabbage leaves(think of a cabbage that has been pickled like it would be if making sauerkraut. The cabbage leaves are ready to fill with the meat filling and then you roll them up, add the sauce and bake them.) and it just makes a wonderful flavor when you bake them. Yes, I do bring out my Croatian cookbook when I make this recipe. This is just a side dish served along with the Thanksgiving meal. This dish can be a bit time consuming to make. It is mainly in the prep work of this recipe that takes a bit of time. I will also get a fresh horseradish root and not only peel it but finely grind the horseradish root because that is what is used when we make the horseradish sauce. That goes great as a side with the turkey. I grate the horseradish root and then add a little vinegar and a small amount of sugar to it also. That keeps it from turning color in the jar while waiting to use it to make the horseradish sauce/dip. You take an amount of freshly ground horseradish and mix it with sour cream and a tad of mayo along with a bit of sugar if that is still needed. Depending on your preference you may need to add a little more sugar to it. Also, you really must try making your mashed potatoes using an electric pressure cooker. Again, so proud of my Mom baking this. Let me share a picture of the finished result.

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