I heard this on NPR and figured I should try it. I am glad I did. Super easy to make (and you make it ahead of Thanksgiving and freeze it). The Pepto-Bismol look will not win it any awards, but it is absolutely delicious.
The origins of this recipe (at least for the Stamberg family) are from a 1959 recipe in the New York Times. It definitely has that mid century look to it, but it is darn tasty.