Tag: Thanksgiving

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Thanksgiving leftovers transform this turkey potpie recipe

Thanksgiving leftovers transform this turkey potpie recipe
By

Special to The Seattle Times

I feel like Thanksgiving is the one holiday where the leftovers are just as important as the meal. Maybe it’s because there is such a variety of dishes available on Thanksgiving, and therefore so many possibilities for the leftovers. I haven’t quite figured it out, but I can promise you I wake up just as excited the day after Thanksgiving as I do on the day of.

Most of the time, my leftovers consist of a Thanksgiving sandwich that I look forward to all year long. Turkey, ham, mashed potatoes, mac and cheese, and cranberry sauce — literally everything — on a dinner roll. It is SO good. I’ve also made turkey tetrazzini a few times, which is also a delicious leftover turkey option. This year, however, I wanted to do something even better, and a dish I hadn’t made before. So turkey potpie it is.

We’re using leftover turkey and some of the leftover gravy, a delicious array of vegetables and a homemade pie crust. If making pie crust isn’t your jam, a store-bought crust will work just fine. This pie crust is a very enhanced crust to make sure it doesn’t deteriorate under the weight of the potpie filling. Ultimately, all of these delicious flavors all in one dish will not disappoint and gives you a way to transform all of those wonderful leftovers.

_____

Turkey Potpie

Preparation time: 4 hours (1 hour active)

Servings: 8

INGREDIENTS
Pie crust
  • 1½ cup butter, cubed
  • 1 egg
  • 3 cups flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon distilled white vinegar
  • 2 tablespoons cold water
Potpie filling
  • 2 teaspoons avocado oil
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic seasoning
  • 1 cup mushrooms, sliced
  • 1 cup leeks, sliced
  • 1 carrot, diced
  • ⅓ cup butter
  • ⅓ cup flour
  • ¼ cup gravy (leftover from Thanksgiving is perfect)
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 cup chicken or turkey stock
  • ⅔ cup whole milk
  • 2 cups turkey, diced
STEPS
Pie crust
  1. Cut butter into ¼-inch cubes and place in refrigerator.
  2. Add egg to a small bowl and lightly beat it.
  3. Add flour, salt and sugar to a food processor and pulse 2 to 3 times to combine all ingredients.
  4. Add butter to the food processor and pulse a couple of times until the mixture looks like sand. 
  5. Add the lightly beaten egg, vinegar and cold water. Pulse until the dough is just combined.
  6. Wrap dough in plastic wrap and refrigerate for 30 minutes to 2 hours, while you prepare the filling.
Pie filling
  1. In a sauté pan over medium heat, add avocado oil and seasonings. Sauté for 1 to 2 minutes to bloom the spices.
  2. Add mushrooms, leeks and carrot, and sauté until leeks are translucent and mushrooms are soft.
  3. Reduce the heat to medium-low and add butter to the pan.
  4. Once the butter is melted, add the flour and stir until everything is coated. Cook for an additional 2 minutes.
  5. Add leftover gravy, lemon juice, Worcestershire sauce and stock. Stir until incorporated, and bring to a boil, then reduce to a simmer.
  6. Add whole milk and diced turkey
  7. Let simmer until heated throughout, about 5 more minutes, while you get the pie dough together. Stir occasionally.
The assembly
  1. Preheat oven to 450 degrees.
  2. Let pie dough sit outside of the fridge for about 10 minutes before you start working with it.
  3. Cut the pie dough in half — this is a double crust pie, so we will be using the entire amount of dough.
  4. Roll out the first half of the dough to ⅙-inch thickness, and large enough to hang over a 9-inch pie dish. Roll out the second half of the dough, and cover with plastic wrap and set aside.
  5. Press the first half of the dough into the pie dish, and leave the overhang, as we will trim it after we fill it.
  6. Pour the potpie filling into the pie dish.
  7. Lay the second half of the rolled-out dough over the top.
  8. Trim the excess pie dough, from the top and the bottom, using a knife. You can either crimp the edges or leave as is.
  9. Cut four slits in the top of the pie to allow for steam to escape.
  10. Bake at 450 degrees for 35 minutes.
  11. Allow to cool a little bit before cutting and serving.
  12. Serve with remaining leftovers, cranberry sauce or on its own.

Enjoy!


Danie Baker:
recipes@heydaniebakes.com; Danie Baker is a food blogger, recipe developer, digital content creator and winner of “Top Chef Amateurs.” You can see more of her work at her “Hey Danie Bakes” blog. You can also connect with her on Instagram at @HeyDanieBakes, or on Twitter @HeyDanieBakes.
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Tips, tricks for cooking the perfect Thanksgiving Day turkey

Tips, tricks for cooking the perfect Thanksgiving Day turkey

Use these tips for marinating, brining, baking and frying your Thanksgiving turkey.

COLORADO, USA — Having a perfectly cooked turkey as the centerpiece for your Thanksgiving meal can seem intimidating.

But, in reality, cooking a turkey is actually pretty easy.

Here are some tips and tricks to make sure yours comes out perfect.

Roasting Basics

Here are the basic steps to roast a turkey, from Butterball:

  1. Preheat oven to 325°.
  2. Remove bag with giblets from inside the turkey. Drain juices and lightly pat the turkey dry, using paper towels.
  3. Place the turkey on a rack inside a roasting pan*, breast side up. Turn the wings back. Brush or spray the skin with oil.
  4. Insert an oven-safe meat thermometer into the turkey. It should be placed in the lower part of the thigh, not touching the bone.
  5. Begin baking the turkey.
  6. Once the turkey is about 2/3 done, loosely tent with foil so the skin doesn’t burn.
  7. When you think the turkey should be done (check time estimates below), check the temperature to be sure. One the thigh reaches 180° your turkey is done.
  8. Put turkey on a platter on let stand 15 minutes.

*If you don’t have a rack, you can use vegetables or crinkled up aluminum foil to keep the turkey off the bottom of the pan. This ensures it cooks evenly.

Cooking time

The length of time you need to cook your turkey is based on how much it weighs and whether or not it is stuffed.

These are just estimates. Always look at temperature to determine whether or not your turkey has finished cooking. When the thigh reaches 180° and the breast or stuffing reached 170°, the turkey is done.

Brining

Brining your turkey before you roast it is a great way to be sure it stays moist.

As a general rule, you should brine your turkey for about an hour for each pound, according to Butterball. Here’s how it works:

  1. The night before roasting, remove the giblets from your turkey and rinse it inside and out.
  2. Prepare your brine recipe. Mix ingredients until all salt is dissolved and it’s cooled to room temperature.
  3. Place turkey, breast side down, in your brining container or bag. It needs to be able to fit in your fridge and be made of food-grade plastic, stainless steel or glass.
  4. Pour in liquid until in completely covers turkey.
  5. Place in refrigerator for about one hour per pound of turkey.
  6. Remove turkey from brine. Rinse and gently pat dry. Roast as directed above.

Marinating

Where a brine is for keeping a turkey moist, a marinade is to add flavor.

There are hundreds of recipes for turkey marinades: everything from spicy Cajun to sweet pineapple and teriyaki to rich bourbon and cola.

No matter what you choose, you’ll need about 1/4 cup marinade for every pound of meat, according to Butterball.

Depending on the recipe, you’ll marinate the turkey between two and eight hours. If it’s on the shorter end, you can make your marinade early so that the flavors have time to develop before you add the turkey. And be sure to never exceed eight hours to protect the turkey’s texture.

Always make sure the marinade is cool before pouring it over your turkey and marinate your turkey in the fridge.

Frying a turkey

If you aren’t going to roast your turkey, deep frying has become more and more popular over the last several years.

Fried turkeys are especially tender and moist, with a delicious crispy outside.

Here’s how it’s done, according to Butterball:

  1. Remove the giblets from your turkey and ensure it’s completely thawed. Pat dry. If your turkey is 14 lbs or less it can fried whole. Otherwise, separate the legs and thighs to fry them separately*.
  2. Add oil to your fryer. Don’t exceed the maximum fill line on an electric fryer. If you’re using a propane deep fryer, you can figure out the amount you’ll need by putting the turkey in the fryer, filling it with water until the turkey is just covered and marking the line.
  3. Preheat the oil to 375°.
  4. Submerge the empty frying basket in hot oil for about 30 seconds then remove to help prevent sticking.
  5. If you’re using a propane fryer, turn off the burner. Add turkey to the basket and slowly submerge into the oil. If the turkey is not completely covered in an electric fryer, it will still cook fine.
  6. Cook turkey about three to four minutes per pound, then check the temperature. When dark meat reaches a temperature of 175° F to 180° and white meat reaches a temperature of 165° F to 170°, it’s done.
  7. Lift turkey in the basket from fryer and place in a pan or on paper towels to drain. Let stand for about 20 minutes before removing it from the basket to carve.

*If you’re frying pieces of your turkey separately, they should cook in oil that’s heated to 325°. It will take four to five minutes per pound.

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Thanksgiving tips: How to cook the turkey, and more, stress-free

Thanksgiving tips: How to cook the turkey, and more, stress-free

First and foremost, take a deep breath. Prepping a Thanksgiving feast shouldn’t be stressful if properly planned.

DALLAS — Want to avoid the stress of cooking a Thanksgiving meal?

Ask someone else to do it! Just kidding.

Cooking for Thanksgiving should be an enjoyable experience. What better way to celebrate those you love than by spending hours in the kitchen making a meal that you’ll be too tired to eat, anyway? Just kidding. Sort of.

I’m not a trained chef, but I am the self-proclaimed best home cook in the WFAA newsroom and I’m here to save you from holiday stress. Don’t believe me? I made Buc-ee’s Beaver Nuggets ice cream from scratch.

Here are my top five tips for ensuring an anxiety-free Thanksgiving meal prep.

1) Set the table the night before

It’s often one of the last things on our to-do lists before eating. In my family, one of the adults yells at a child to “Come set the table!” and it’s a mad dash to make sure the forks are on the left, spoons and knives (blade facing the plate) are on the right, and water glasses in their proper place before the turkey hits the table. 

So, why wait and risk the rush? 

Setting the table the night before you plan to eat. Get this chore out of the way so you can focus on making sure the food is ready on time.

Plus, setting the table the night before gives you a chance to look over the seating arrangement and make last-minute adjustments to prevent any …unsavory…dinner arguments.

2) Get baking ahead of time!

Many of your side dishes can be baked a day ahead of time, stored safely in the refrigerator, and warmed in the oven on Thanksgiving — even mashed potatoes!

A perfectly executed Thanksgiving meal prep means the only food you’re actually cooking on Thanksgiving is the turkey.

Casseroles, dressing (yes, I said dressing – not stuffing), mashed potatoes, desserts, you name it — can be made ahead. 

Look at it this way — if your family came in early and you need a break, now you have an excuse to go to the kitchen for a couple of hours. 

On Thanksgiving day, reheat your casseroles and dressing in the oven. cover them with aluminum foil so they don’t dry out. For side dishes like mashed potatoes, you can reheat them on the stovetop. Pro-tip for reheating mashed potatoes: go low and slow. Reheating at too high a temperature can scorch them. If the mashed potatoes seem dry, don’t be afraid to add more butter!

Whatever you do — do NOT reheat anything in the microwave. I don’t care how tempting it may be. Don’t do it. 

3) Time to play Refrigerator Tetris

We all know the delicate balance of trying to store everything in the refrigerator the night before Thanksgiving. Dishes large and small are stacked on top of each other in hopes that nothing comes crashing onto the floor when you open the refrigerator door. 

Save time and anxiety by doing a dry run with empty dishes before you begin cooking. Figure out what fits best in different parts of your refrigerator and freezer so that when the time comes to store your food, you’ll know exactly where everything goes.

Storing leftovers comes with its own stress. Remember to let food cool completely before they go into the refrigerator. Putting hot food in the fridge not only can create bacteria that cause foodborne illness, but it also can lower the overall temperature inside the refrigerator putting your already-stored items at risk of spoiling. 

Here’s a handy FDA checklist on how to safely store food in a refrigerator or freezer.

This tip also gave me a good excuse to use this ridiculous stock photo. 

4) Double the gravy!

Gravy is the unsung hero of every Thanksgiving meal.

Let’s be real. There’s a solid chance that you won’t be able to get all the food on the table … at the same time … and HOT!

Don’t worry about it! You have a secret stovetop weapon that will save the day.

Double your gravy recipe. When it’s finished, keep one batch in the gravy boat on the table. Keep the second batch on the stove on low heat with a lid so it stays hot. 

If you’re like me, you pretty much pour gravy all over your Thanksgiving plate. Pouring hot gravy all over your Thanksgiving plate means the rest of the food gets a warm gravy hug. 

When your gravy boat runs dry, you’ll have a hot backup batch on the stove ready to go.

5) Clean 👏 as 👏 you 👏 go 👏

Do not wait until after the meal to clean the kitchen.

Do not wait until after the meal to clean the kitchen.

You’re asking for trouble. The dishwasher will be full, dishes will be stacked in the sink, the garbage bin will be overflowing, and Aunt Karen will be yelling for you to clean the kitchen. (No offense to anyone who has an Aunt Karen.)

Clean as you go. As you make each dish, take a minute or two, stop down, and clean up your prep space. 

Also, divide and conquer! If you’re cooking the meal, you shouldn’t have to clean the kitchen. I don’t make the rules. I help everyone follow them.

This is, by no means, an exhaustive list of wisdom to make your Thanksgiving cooking stress-free. But, it’s a start! 

Or, you could just order pizza. No one said you had to have turkey on Thanksgiving.

From me to you this holiday season, here’s to a safe, joyful, and delicious Thanksgiving 2022!

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Last-minute Thanksgiving dinner tips and recipes from celebrity chefs

Last-minute Thanksgiving dinner tips and recipes from celebrity chefs

On the off chance your Thanksgiving menu hasn’t been meticulously planned and prepped for weeks, why not pull off a last-minute miracle with some chef-approved recipes and tips?

Celebrity chefs Jamika Pessoa, David Rose and Lorena Garcia joined “Good Morning America” to talk all things turkey day and share a full slate of recipes from the star poultry and trimmings to sides and desserts.

Last-minute Thanksgiving side dish recipes

VIDEO: Chefs share last-minute Thanksgiving quick tips

1:24

Chefs David Rose, Jamika Pessoa and Lorena Garcia dish out quick tips for how to get the most out of your turkeys.

Pumpkin Cornbread with Cranberry Honey Butter

PHOTO: Pumpkin cornbread with cranberry honey butter.

ABC News

Pumpkin cornbread with cranberry honey butter.

1 tablespoon baking powder

3 tablespoons melted butter

For the cranberry honey butter

1/2 cup (1 stick) softened unsalted butter

1/2 cup whole berry cranberry sauce

Preheat oven to 375 degrees. Prepare a 9-inch baking dish with cooking spray.

In a bowl, combine cornmeal, flour, sugar, baking powder, and salt. Whisk thoroughly until dry ingredients are well combined.

In a separate bowl, combine vegetable oil, melted butter, pumpkin puree, eggs and milk. Whisk until all wet ingredients are well incorporated and smooth.

Pour wet ingredients over dry ingredients. Stir well until just combined.

Spread batter in prepared baking dish and bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Let cool before slicing into squares.

For the honey butter: Place butter in a bowl. Using a rubber spatula or a wooden spoon, fold cranberry sauce, honey, orange zest, and salt into soft butter. Mix until smooth.

Spoon cranberry butter into serving dish and chill until ready to serve.

Serve alongside warm cornbread.

Spinach Alfredo Mashed Potatoes

PHOTO: Creamed spinach mashed potatoes.

ABC News

Creamed spinach mashed potatoes.

Pessoa said this recipe is essentially a hybrid of creamed spinach and garlic mashed potatoes.

2 pounds russet potatoes (about 6-8 medium potatoes), washed, peeled, cut into cubes

10-ounce package frozen chopped spinach, thawed

2 cloves of garlic, minced

1 (8 ounce) package cream cheese, cut into chunks

1 cup grated Parmesan cheese, divided

1/4 teaspoon ground black pepper

Place potatoes in a large pot with enough cold water to cover. Pour salt into water and bring to a boil. Cook for approximately 15-20 minutes, or until tender but firm. Drain, cool slightly, and mash. Set it aside and keep warm.

Thaw frozen spinach. Using a dish towel or several paper towels, squeeze the water out of spinach. Set it aside.

In a skillet or saucepan, melt butter over medium heat. Stir in garlic and cook for 1-2 minutes until fragrant, not brown. Lower heat and pour in milk.

Using a whisk, slowly stir in cream cheese. Whisk more vigorously as cream cheese melts and a smooth sauce begins to form. Add in 3/4 cup of Parmesan cheese. Continue to whisk until cheese melts. Season with salt and pepper. Stir in spinach. Mix until well incorporated and cook for 3-5 minutes until spinach softens.

Pour warm sauce over mashed potatoes. Stir until well combined. Place in serving dish and top with remaining 1/4 cup of parmesan cheese. Serve warm.

Loaded Skillet Corn Casserole

This versatile recipe can be made with canned, fresh or frozen corn; the latter two choices will have a slightly longer cooking time.

Additionally, cream cheese works as a great substitute here if you do not have sour cream.

1/3 cup chopped white onion

1/3 cup chopped green bell pepper

2 tablespoons flour
2 (16-ounce) cans whole kernel corn, drained well

1 teaspoon Cajun Seasoning

2 tablespoons unsalted butter

1/2 cup shredded cheddar cheese

2 tablespoons sliced green onion or chopped fresh parsley

Using a cast iron skillet or heavy bottom frying pan, fry bacon until cooked crisp. Remove bacon from pan and slightly cool. Chop bacon into pieces and set aside.

Reserve about a tablespoon of bacon grease in pan. Over medium heat, sauté onion and bell pepper for 1-2 minutes as vegetables begin to brown and soften. Stir in flour. Cook for an additional minute. Add in corn and butter. Season with Cajun seasoning and sugar. Cook for 3-5 minutes.

Remove pan from heat and stir in sour cream. Return to low heat and cook for 4-5 minutes.

Heat oven broiler to high. Evenly sprinkle chopped bacon and shredded cheese on top of corn mixture. Place skillet under the broiler for 1-2 minutes until cheese melts and top is golden brown. Immediately remove from under broiler and garnish with green onions or parsley. Serve warm.

Last minute Thanksgiving turkey recipes (and a non-turkey option)

PHOTO: A spatchcocked roasted turkey for Thanksgiving.

ABC News

A spatchcocked roasted turkey for Thanksgiving.

Rose tackled the main Thanksgiving dish, sharing two turkey recipes as well as an alternative poultry with a roasted chicken, sauces and a side dish, below.

BBQ Dry Rubbed Spatchcock Turkey

Servings: About 12 to 15 servings

1 cup apple wood chips (soaked in water for at least an hour and drained)

3 tablespoons kosher salt

1 tablespoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon smoked paprika

2 teaspoons dried mustard

For the rub: Place all ingredients in a small bowl, and whisk until fully incorporated.

For the turkey: Thaw turkey in fridge in refrigerator for 3 to 4 days until completely thawed, remove turkey thermometer and plastic trust from legs.

Remove turkey from fridge, pat dry all over, and generously season with barbecue dry rub all over and allow to come up to room temperature, about 1 hour, use aluminum foil to wrap wing tips. (*So they won’t overcook, remove aluminum foil last hour of smoking).

Set grill to 350 F, indirect heat, place drained apple wood chips over hot coals.

Place turkey in a roasting rack, breast side up, and smoke for about 2 hours until thickest part of turkey breast reads 160 F, and thigh reads 175 F to 180 F.

Lightly tent (cover) the turkey with aluminum foil and rest about 15 to 20 minutes, to allow carryover cooking and juices to re-distribute.

Honey Garlic Ginger Turkey

Prep time: About 15 minutes

Servings: About 20 to 25 servings

One 17-pound turkey (cleaned/pat dry)

1 cup large diced yellow onion

1 cup large diced carrots

2 tablespoons apple cider vinegar

2 tablespoons fresh grated ginger root

3 tablespoons kosher salt

1 tablespoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

Add olive oil to medium sized saucepan, bring to medium high heat and sauté garlic and ginger lightly until fragrant, about 30 to 45 seconds.

Add honey, chicken stock, vinegar, and soy sauce to pan, and whisk.

Bring contents to a boil and reduce to a simmer until glaze like consistency, about 3 minutes.

For the rub: Combine all ingredients in small mixing bowl and mix until well incorporated.

For the turkey: Remove turkey from fridge and let it sit out until it comes to room temperature, about an hour; liberally season with rub on all sides of turkey.

Divide vegetables equally, half of veggies go inside the turkey cavity. Tie legs together with butchers twine.

Place the other half of veggies on the bottom of the roasting pan along with chicken stock.

With turkey right side up (turkey breast side facing up) set in roasting pan, and place pan in an oven preheated to 350 F.

Roast turkey until digital thermometer reads 160 F in the thickest part of the turkey thigh, about 3 to 3 1/2 hours, basting turkey with pan juices every 30 minutes.

Glaze turkey with honey-ginger glaze the last 10 to 15 minutes of cook time, at least 2 to 3 times every 5 minutes, until nice, lacquered and sticky.

Remove turkey from oven and lightly tent (cover) with aluminum foil, and rest about 15 to 20 mins, to allow carryover cooking and juices to re-distribute.

Lemon-Rosemary Roasted Chicken

PHOTO: Herb-roasted chicken.

ABC News

Herb-roasted chicken.

Servings: About 10 to 12 servings

Kosher salt and black pepper

5 sprigs fresh rosemary, leaves removed and minced

1 teaspoon finely grated lemon zest

Pat dry the chicken with paper towels.

Liberally season both sides with salt and pepper.

Allow the chicken to sit out uncovered on the counter for about an hour.

In a medium sized bowl, combine oil, rosemary, garlic, lemon juice, lemon zest, 1 teaspoon salt, and 1 teaspoon pepper, and whisk until well incorporated.

Rub down chicken with oil mixture on both sides and place breast side up in roasting rack.

Pre-heat the oven to 375 degrees. Cook chicken about 2 hours until the internal temperature in the breast reaches 160 F and the chicken skin is crispy.

Remove the chicken from the oven, lightly tent (cover) with aluminum foil and allow it to rest for 12 to 15 minutes before carving. Carryover cooking will bring the internal temperature to 165 F and allow the juices to distribute evenly.

Cranberry Grand Marnier Sauce

PHOTO: A bowl of cranberry sauce with orange zest.

ABC News

A bowl of cranberry sauce with orange zest.

1 cup grand marnier (orange liqueur)

Zest and juice of one fresh orange

Put Grand Marnier in medium sized pan, and reduce by 1/2 in volume, about 2 mins.

Add zest and juice of one orange, 1 cup orange juice, sugar and frozen cranberries; bring to a boil, then simmer for 12 to 14 until reduced to syrupy consistency.

Set cranberry sauce aside to cool to room temperature.

Black Pepper Turkey Gravy

Cook time: about 10 minutes

3 thinly sliced garlic cloves

1/2 a medium yellow onion, small diced

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 cup strained turkey pan drippings

1/2 teaspoon black pepper

1/4 teaspoon ground green peppercorn

1/4 teaspoon ground pink peppercorn

On medium high heat, add butter and olive oil to medium sized sauce pot.

Add onion and garlic to pan, and lightly sauté about 30 to 40 seconds until fragrant.

Whisk in flour until a blond roux forms, about 1 minute, continually whisking.

Add chicken broth and turkey pan drippings and bring to a boil, continually whisking until thickened and sauce-like consistency.

Reduce to a simmer, add ground peppers to and season to taste with kosher salt.

Roasted Sweet Potato Salad with Citrus Maple Vinaigrette

PHOTO: Roasted Sweet Potato Salad with Citrus Maple Vinaigrette.

ABC News

Roasted Sweet Potato Salad with Citrus Maple Vinaigrette.

4 medium sweet potatoes, peeled, diced into 1-inch cubes2 tablespoons olive oil1/2 teaspoon of salt

1/3 cup citrus maple vinaigrette (see below)

2 cups fresh arugula or spinach

1 Granny Smith or Gala apple, diced

1/4 cup dried cranberries or cherries

1/4 cup walnuts or pepitas

1/4 cup crumbled feta or goat cheese (optional)

For the citrus maple vinaigrette

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

Zest and juice of 1 orange

2 tablespoons maple syrup

Preheat oven to 400 degrees. Toss sweet potatoes with oil and salt. Spread evenly on a baking sheet lined with parchment paper. Roast for 20-25 minutes or until tender. Set aside to completely cool.

In a bowl or mason jar, combine all vinaigrette ingredients together. Whisk or shake (in jar) well and set aside.

In a large bowl, toss sweet potatoes, salad greens, apples, dried cranberries, and walnuts. Pour about 1/3 cup of dressing over salad and gently toss. Top with crumbled feta or goat cheese and serve immediately.

Last-minute Thanksgiving desserts

Chef Lorena Garcia took on the dessert table, sharing three recipes below that are easy to whip up and make ahead of time.

No-Bake Pumpkin Caramel Cheesecake

PHOTO: Chef Lorena Garcia's no-bake cheesecake.

ABC News

Chef Lorena Garcia’s no-bake cheesecake.

16 ounces cream cheese softened

9-inch pre-made graham pie crust (Ready Crust)

4 1/2 cups Cool Whip, thawed or whipped cream

1 cup ginger snaps, crumbled

For the spiced caramel sauce

2 tablespoons white granulated sugar

1 teaspoon pumpkin pie spice

1/2 cup half-and-half or heavy cream

In a large mixing bowl beat together cream cheese, pumpkin, tahin, sugar, cinnamon, nutmeg and cloves with an electric mixer until combined and there are no cream cheese chunks. Gently fold in the thawed whipped topping. Spoon the cream cheese mixture into the Ready Crust.

Refrigerate 3 hours or until firm.

For the sauce: Add all of the caramel sauce ingredients, except for pumpkin pie spice in a medium sauce pan, and heat over medium-low heat. Let it cook, while constantly whisking it, for about 5-7 minutes. That is until it starts to become thicker. Turn off heat, and whisk in the pumpkin pie spice, whisk until well combined. Store in jar or serve warm.

To serve, cut a slice, drizzle with pumpkin spice caramel and sprinkle with ginger snap cookie crumbs.

Tres Leches Cake

PHOTO: Tres leches cake with pineapple topping.

ABC News

Tres leches cake with pineapple topping.

1 1/2 cups all-purpose flour

14-ounce can sweetened condensed milk

12-ounce can evaporated milk

1 1/2 cups heavy whipping cream

Caramelized pineapple topping1 cup diced pineapple

Preheat the oven to 350 degrees. Grease and flour a 9-by-13-inch baking pan.

Sift flour and baking powder together; set aside.

Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla; beat well. Add flour mixture, about 1/2 cup at a time, mixing until well blended. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a toothpick; let cool to room temperature.

Mix whole milk, condensed milk, and evaporated milk together in a bowl; pour over the top of the cooled cake and allow to soak in (better overnight).

Whip cream, remaining 1/4 cup of sugar, and 1 teaspoon vanilla in a chilled glass or metal bowl with an electric mixer until thick. Spread over the top of the filling. Keep cake refrigerated until serving.

To serve, slice a portion of the tres leches cake and serve with caramelized pineapple on top (directions below).

For the caramelized pineapple: Place all ingredients in a saucepan at medium-high heat, bring to a boil and reduce the heat to medium-low. Simmer until the pineapple is translucent and created a syrup consistency. Set aside until ready to use.

Chocolate hazelnut cookies

PHOTO: Chocolate hazelnut cookies.

ABC News

Chocolate hazelnut cookies.

1 cup, plus 2 tablespoons all-purpose flour

1/2 teaspoon instant espresso powder1/4 teaspoon salt

1/2 cup, plus 1 tablespoon salted butter, softened

1/2 cup packed dark brown sugar

1 large egg at room temperature

2 teaspoons pure vanilla extract

3/4 cup dark chocolate, chopped

3/4 cup milk chocolate, chopped

1/2 cup roasted hazelnuts, chopped

Sift flour, cocoa, baking soda, espresso powder and salt in a medium bowl and whisk to blend evenly.

Combine butter with both sugars in the bowl of a stand mixer fitted with the paddle attachment or use a hand mixer and beat on medium speed for 2 minutes until slightly fluffy. Stop to scrape down the sides of the bowl a few times during mixing. Beat in egg and vanilla until well combined. Add dry ingredients and mix on low until it just begins to incorporate then fold in the chocolate chunks until the dough is evenly combined. Turn the dough onto a piece of plastic wrap and wrap well. Refrigerate for at least 2 hours or overnight.

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper. Let dough sit at room temperature for a few minutes to soften slightly so it is easier to scoop.

Scoop up about 2 tablespoons of dough and roll into smooth balls. Place onto prepared baking sheets spacing them 2 inches apart and flatten slightly. Place a few extra chocolate chunks and hazelnuts on top of each dough ball if desired. Bake for 9 to 11 minutes until the bottoms are evenly browned and the tops are cracked but they are still soft in the middle. Transfer baking sheet to a rack and let cookies cool on trays for 3 minutes before transferring individually to the rack and serve.

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Our Favorite Vegan Thanksgiving Dessert Recipe

Our Favorite Vegan Thanksgiving Dessert Recipe

Whether you’re putting together a last-minute Thanksgiving menu or thinking ahead to the December holidays, it’s important to consider what plant-based eaters are going to eat at your holiday soiree. Vegan fall desserts are hardly difficult to come by, because so many ingredients found in vegan cooking, like nuts, spices, and grains, tend to lend well to autumnal desserts. This vegan Thanksgiving dessert recipe (which could really be used for any holiday or occasion) is sure to please both herbivores and meat-eaters alike. If you’re on the hunt for vegan fall desserts, we’ve got you covered.

Vegan Mini Chocolate Pies with Pecan Caramel

vegan thanksgiving dessert recipe

Ingredients

For The Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup cocoa powder
  • 1/4 cup coconut oil, melted
  • 2 tablespoons maple syrup
  • Pinch of salt

For The Chocolate Pie:

  • 16 ounces vegan dark chocolate chips
  • 1 cup full-fat coconut milk
  • 2 teaspoons vanilla extract
  • Pinch of salt

For The Pecan Caramel:

  • 1/2 cup coconut oil
  • 1/4 cup maple syrup
  • 2/3 cup coconut sugar
  • 2 cups chopped pecans
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pink salt
  • Vegan coconut whipped cream, for topping
vegan thanksgiving dessert

Directions

  1. Line a 12-cup muffin tin with paper cupcake or muffin liners and set aside.
  2. Make the crust: In a large mixing bowl, sift together the almond flour and cocoa powder until combined, then add in the melted coconut oil, maple syrup, and salt, and mix well. Take about 2 tablespoons of the crust mixture and press into the bottom of each of the paper liners. You may have some extra of the crust. Place the muffin tin in the freezer.
  3. Meanwhile, melt the dark chocolate chips in a sauce pan or double boiler over low heat. Add the melted chocolate to a clean mixing bowl, then stir in the coconut milk, vanilla extract, and salt until the mixture is uniform and creamy.
  4. Remove the muffin tin from the freezer and top each liner with crust with the chocolate pie mixture. Smooth the top with your finger or a spoon to make them even. Place the muffin tin back into the freezer while you prepare the pecan caramel.
  5. In a sauce pot (be sure to clean it if you are using the same one as melting the chocolate) add in the coconut oil, maple syrup, and coconut sugar. Bring the mixture to a boil and cook for 1 minute, until it begins to bubble up and come together. Remove the caramel from heat and stir in the pecans, vanilla extract, and salt. Let it cool for a few minutes.
  6. Remove the muffin tin from the freezer again, and carefully add a tablespoon or two of the pecan caramel to each chocolate pie. Place them back in the freezer and let them solidify for about 15-20 minutes.
  7. Serve the mini chocolate pies with vegan whipped coconut cream and serve immediately. They can be stored in the freezer or refrigerator in a storage container with a lid.

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Recipe and photos by Sarah Anderson.

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Thanksgiving leftover recipes: Stuffing cakes, turkey pasta & more

Thanksgiving leftover recipes: Stuffing cakes, turkey pasta & more

Too much turkey and stuffing overload isn’t a problem for those who like Thanksgiving leftovers. Chef Eric LeVine, partner at 317 Main restaurant in Farmingdale, has these recipes for a fresh twist: 

Stuffing Cakes with Roasted Mushrooms

For stuffing cakes:

2 cups leftover stuffing

2 eggs 

1/2 cup Italian breadcrumbs 

2 tablespoons olive oil 

12 thin slices pancetta

1 tablespoon fresh lemon juice 

1 tablespoon kosher salt 

6 eggs, at room temperature 

1. Place the stuffing in a large bowl, breaking up any large clumps. Add the eggs and breadcrumbs and stir to combine, making sure all of the stuffing is evenly coated with the eggs.

2. Scoop 1/3 cup of the stuffing into your hands and shape into a patty, about 3-inches wide and 1/2-inch thick. Repeat to make 6 stuffing cakes.

3. Heat the oil in a medium skillet over medium-high heat and cook the cakes, two at a time until golden brown, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and repeat with the remaining cakes. Loosely cover with foil to keep the cakes warm.

Roasted mushrooms:

1 1/2 pounds cremini mushrooms

4 cloves garlic

3 tablespoons olive oil

1 1/4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon 

balsamic vinegar

Chopped fresh chives or parsley, for serving (optional)

1. Arrange a rack in the middle of the oven and heat the oven to 450°F.

2. Trim and quarter 1 1/2 pounds cremini mushrooms and place on a rimmed baking sheet. Smash and peel 4 garlic cloves and add them to the baking sheet. Drizzle with 3 tablespoons olive oil and season with 1 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to coat and spread out in a single layer.

3. Roast, tossing halfway through, until the mushrooms are tender and caramelized, 18 to 20 minutes total. Remove from the oven, drizzle with 1 tablespoon balsamic vinegar, and toss to coat. Garnish with chopped fresh chives or parsley

Add roasted mushrooms on top of stuffing cake and top with a fried egg.

Turkey bucatini pasta

2½ teaspoons kosher salt

¾ pound bucatini or gluten-free noodles

½ cup (1 stick) + 2 tablespoons salted butter

½ cup slivered almonds

½ cup panko or gluten-free panko

2 garlic cloves, minced

¾ teaspoons garlic powder

¼ teaspoons ground nutmeg

½ teaspoons freshly cracked black pepper

1½ cups heavy whipping cream, room temperature

2 cups freshly grated Grana Padano or Parmesan cheese

2 cups cubed leftover turkey

¼ cup minced flat-leaf parsley, for serving

1. Fill a large pot with 4 quarts of water and add 2 teaspoons of the salt. Bring to a boil over high heat. Add the bucatini and cook until al dente according to the package instructions. Drain.

2. Meanwhile, heat a small dry skillet over medium-high heat. Add the almonds and toast, about 4-5 minutes. Transfer the almonds to a small bowl. In the same skillet, melt 2 tablespoons of the butter over medium-high heat until sizzling. Add the panko and cook, stirring, until golden brown, 3-4 minutes. Transfer the panko to a separate small bowl.

3. Melt the remaining ½ cup of butter in a large skillet over medium-high heat. When the butter begins to sizzle, add the garlic, garlic powder, nutmeg, remaining ½ teaspoon salt, and pepper, stirring, until the garlic is fragrant, about 1 minute.

4. Gradually stir in the heavy cream and bring to a simmer. Add the Grana Padano and stir until fully incorporated, about 2 minutes. Reduce the heat to low and cook until thickened, about 5 minutes. Stir in the turkey and continue cooking until warmed through.

5. Remove the pan from heat. Add the bucatini and toss to coat.

To serve, divide the pasta among 4 bowls, sprinkle with toasted panko, almonds, and parsley.

Ham croquet recipe

4 tablespoons unsalted butter room temperature

1 tablespoon finely chopped onion

1 cup whole milk room temperature

1 cup all-purpose flour divided

1/4 teaspoon nutmeg

Salt and pepper to taste

1 tablespoon dry cooking wine (vino seco)

1 pound ground ham* (see note)

2 large eggs room temperature

1 cup bread crumbs (or finely ground saltine crackers)

Vegetable oil for frying

1. In a saucepan, melt butter at medium-low heat. Add onion and cook for 1 minute.

2. Slowly whisk in milk, 1/3 cup of flour, nutmeg, salt and pepper. Continue to whisk until it becomes a very thick sauce (a roux).

3. Add in the cooking wine and ground ham to the sauce. Mix together slowly until combined. Reduce heat to low and let simmer for 5 minutes.

4. Transfer the filling to a bowl. Let it rest at room temperature then refrigerate for 2 hours or overnight (the longer the better). The mixture has to harden in order to form into logs and coat evenly. If this step is skipped, it will be very hard to form logs, coat with the breading, and fry.

5. Remove the filling from the refrigerator. Form logs from the mixture straight from the fridge. It’s OK if they are cold, it will be easier to form the logs this way. You want the logs to be approximately 3″ long and 1″ wide. If the mixture is sticky as you’re making the logs, add bread crumbs, 1 tablespoon at a time, to the mixture until it’s no longer sticky.

6. Continue forming the logs until you have all the croquette logs done then place them back in the fridge to firm up once again, about 30 minutes.**

7. To bread the croquette logs, you want to set up a breading station. In one bowl, whisk eggs and set aside. In another bowl, mix the remaining flour and bread crumbs.

8. Remove the logs from the fridge. Dip each croquette log in the egg wash and then coat in breadcrumb/flour mixture. Repeat with each one until they are all breaded. Let the croquettes rest at room temperature for 5 minutes before frying.

9. In a large pot or pan, heat enough vegetable oil to cover the croquettes completely. Fry each croquette until golden brown, approximately 3-4 minutes. Don’t crowd the pot too much as you are frying. This will help them all get evenly cooked.

Sweet potato risotto

2 tablespoons olive oil

1 large onion, finely chopped

Kosher salt and black pepper

2 small sweet potatoes (about 1 pound), cut into 1/4-inch pieces

2 cloves garlic, chopped

1 cup Arborio rice

1 cup dry white wine

½ cup grated Parmesan (2 ounces)

2 teaspoons chopped fresh oregano

1. Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes.

2. Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.

3. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.

4. Measure 3½ cups of water. Add ¾ cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.

5. Stir in the Parmesan and oregano.

Broccoli casserole frittata

2 tablespoons olive oil

1 garlic clove (thinly sliced)

3 ½ cups broccoli florets

¼ teaspoon crushed red pepper

Salt

Pepper

8 large eggs

½ cup grated Parmigiano-Reggiano cheese (1 1/2 ounces)

1. Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes; let cool.

2. In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Serve warm or at room temperature.