Still have a ton of turkey leftovers from Thanksgiving? Here is an idea of how to use it to make a whole new meal.
3 Tablespoons butter, divided
1 onion, chopped
Salt & pepper
2 Tablespoons tomato paste
1 lb leftover turkey, chopped
1 teaspoon dried thyme
1 cup chicken stock
2 Tablespoons flour
1 cup water
2 cups frozen mixed veggies (peas, carrots, corn)
¾ lb Russet potatoes, thinly sliced (about 2-3 potatoes)
Preheat oven to 400°F.
Melt 1 Tablespoon butter in a skillet over medium-high heat. Add the onion and cook until softened, about 3-5 minutes. Season with salt and pepper. Stir in the tomato paste and cook for 1 minute.
Add the turkey, thyme and stock. Bring to a boil, reduce heat slightly and simmer, about 3 minutes.
Sprinkle the flour on top, stir in and cook for 1 minute to let it thicken slightly. Stir in the water and frozen veggies.
Pour into a casserole dish and top with the sliced potatoes, overlapping them. Melt the remaining 2 Tablespoons of butter and drizzle on top of the potatoes.
Bake until potatoes are browned, about 40-45 minutes. Let cool for 5-10 minutes before serving.
Robbie’s favorite Thanksgiving side dish is most definitely mashed potatoes.
2 lbs potatoes, washed and peeled
½-1 stick butter
½-1 cup half-and-half or milk
Salt & pepper to taste
Cut potatoes into 1 inch chunks and place in a large pot. Fill with enough water to completely cover the potatoes by a couple inches. Bring to a boil and simmer until fork tender. Drain.
Mash with butter and enough half-and-half/milk until the mashed potatoes reach your desired consistency. Season with salt and pepper.
This can be made ahead of time and reheated in the oven when it’s time to eat.
Another Thanksgiving must-have! It just isn’t Thanksgiving without a massive amount of pie. Especially pumpkin pie. This recipe is the standard Libby’s Famous Pumpkin Pie, except I made it with fresh pumpkin. I substituted nutmeg for the cloves because I didn’t have any cloves. It still tastes like pumpkin pie, so either way works.
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 can (15 oz) or 2 cups pumpkin puree
1 can (12 oz) evaporated milk
1 unbaked 9-inch pie shell
Preheat oven to 425°F.
In a small bowl, combine the sugar, cinnamon, salt, ginger and cloves.
In a large bowl, beat the eggs. Add the pumpkin and sugar mixture, stirring to combine.
Slowly add the evaporated milk, stirring to completely combine.
Pour into the pie shell.
Bake for 15 minutes. Reduce heat to 350°F and continue baking until a knife inserted in the center comes out clean, about 40-50 minutes.
How to make your own pumpkin puree:
It’s really simple to make your own pumpkin puree from a pie pumpkin.
- Preheat oven to 350°F.
- Cut the pumpkin in half and scoop out the seeds.
- Cut the 2 halves in half again and place on a baking sheet.
- Bake until tender, about 45-60 minutes.
- Scoop out the flesh of the pumpkin.
- Puree with an immersion blender, food processor, blender, mixer, or whisk by hand until smooth.
Rolls are a must-have for Thanksgiving! This recipe comes from allrecipes.com
2 cups hot water
1/2 cup margarine, plus more to brush on hot rolls
1/3 cup sugar
2 teaspoons salt
1/2 cup cold water
2 (.25 oz) packages active dry yeast
5 1/2-6 cups all-purpose flour
In a large bowl, melt the margarine in the hot water. Stir in sugar and salt. Add the cold water and yeast, whisking until dissolved.
Add 3 cups of the flour, stir to combine. Stir in the eggs and remaining flour until a dough is formed.
Cover and let rise until the dough doubles in size, about 30 minutes. Punch down, cover and let rise until doubled in size again, about 30 minutes.
Preheat oven to 350°F. Grease 2 muffin tins with non-stick cooking spray.
Form the dough into walnut sized balls, drop 3 balls into each of the muffin tins. Bake until browned, about 30-40 minutes. Brush with melted margarine when they come out of the oven.
Yield: 24 Rolls
I love sweet potatoes! YUM! And, no…not the kind from a can with mini marshmallows on top…yuck.. Real sweet potatoes with a delicious pecan topping. Perfect for Thanksgiving. This is adapted from a recipe from Food Network. For Thanksgiving I make a double batch of this and put it in a 9X13 inch baking dish. When I make this for Thanksgiving, I prepare it the night before without the topping on it. When it’s almost time to eat, just sprinkle on the topping and throw it in the oven.
2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten
3 tablespoons unsalted butter, melted, plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch freshly grated nutmeg
Freshly ground black pepper
For the topping:
1/2 cup chopped pecans
1/6 cup flour
1/2 cup brown sugar
1/8 cup melted butter
Preheat oven to 400°F. Poke the sweet potatoes several times with a fork and bake until very tender, about 45 minutes.
Scoop out the sweet potato flesh and discard the skins. Mash with a potato masher until smooth. Whisk in the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg and pepper.
Butter an 8X8 inch casserole dish and pour in the sweet potato mixture.
For the topping, mix together the pecans, flour, brown sugar and butter. Sprinkle on top of the sweet potatoes in the casserole dish.
Bake 30 minutes.
This gravy recipe comes from Rachael Ray. She made this on her show a few days ago. Gravy is just one of those things that I’ve struggled with making for some reason. It never seems to turn out right. Although this one was very easy to make and it turned out pretty good. This can be made ahead of time and refrigerated. Just reheat on the stove and add the pan drippings when the turkey comes out of the oven.
5 Tablespoons butter
Cracked black pepper
4 Tablespoons flour
1 Tablespoon ground poultry seasoning
1 quart turkey or chicken stock
2 Tablespoons Worcestershire sauce
2 egg yolks, beaten
1 to 2 cups pan drippings, fat skimmed or separated
Melt the butter over medium heat in a large saucepan. Add the pepper, flour and poultry seasoning, whisk to combine. Let this cook for 1 minute.
Whisk in the stock and Worcestershire sauce. Raise heat to medium-high to thicken the gravy. Once thickened, temper in the egg yolks by adding a ladle of the gravy into a bowl with the egg yolks, then whisk the tempered eggs into the pan.
Add the pan drippings from the turkey, whisk to combine.
Yield: 1½ quarts