Cheddar-Cranberry Sauce Corn Meal Biscuits
Ingredients:
3 cups of all purpose flour
1 cup of corn meal
4 Tbsp. baking powder
1/8 cup of sugar
1 stick + 2 Tbsp of butter, cold + small cubed
½ cup of shredded cheddar cheese
1 ¼ cup of buttermilk
4 Tbsp. of cranberry sauce
1 Tbsp. kosher salt
Instructions:
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, corn meal, baking powder, sugar, and salt. Work butter into flour mixture with your fingers until mixture resembles coarse meal.
Gently stir in leftover cranberry sauce into flour, but do not overwork, you do not want it turning red. Add cheddar cheese and buttermilk and stir using your hands until dough comes together.
Dust your counter with some flour and place dough on it. Form dough into a rectangular shape, about 1 – 2 inches thick.
Using a round cookie cutter, cut large rounds. Place on parchment paper-lined sheet pan, brush with a little buttermilk and bake in oven for 12-17 minutes until crisp and golden brown.
Harvest Turkey Soup
Ingredients:
2 leftover turkey thighs, shredded (approximately 2 cups)
9 carrots, peeled + cut into ½ in. circles
6 celery sticks, small chop
1 onion, medium chop
½ fennel bulb, sliced thin
2 Qt. of vegetable or chicken stock + 2 Cups of Water
1 ½ Tbsp. of merchant (Savour This Kitchen Merchant Spice Blend)
8 garlic cloves, sliced thin
4oz white wine or white balsamic vinegar
½ bunch of fresh parsley
½ bunch of fresh cilantro
2 cups of egg noodles
Instructions:
Coat 2 sauté pans with olive oil over medium heat. Divide carrots, celery, fennel, and garlic into two pans and sauté until golden. Season with salt and pepper.
Deglaze with 2 oz. of white wine in each pan. (Note: We do this because we want the vegetables to get some color and not steam. Overcrowding the pan can cause the vegetables to steam.)
Combine sautéed vegetables into large stock pot or Dutch oven.
Coat sauté pan with olive oil and sauté onions and leftover shredded turkey. Season with salt and pepper. When onions are caramelized, add to Dutch oven.
Now pour vegetable stock and merchant spice blend into the Dutch oven. Add salt and pepper to desired taste. Cook soup for at least an hour at medium-low heat. While the soup is cooking boil your egg noodles in a separate small pot.
After an hour of cooking, add egg noodles and right before service throw in cilantro and parsley.
Pumpkin Pie Filled Donuts with Maple Glaze
Ingredients for the donut dough:
4 ½ tsp of yeast
1 cup of warm water
½ cup of brown sugar
1 Tsp. cinnamon
½ Tsp. of cardamom, ground
¼ Tsp. of clove
2 Tsp. of salt
4 cups all purpose flour
¼ cup of butter, melted
3 eggs yolks
1 egg white
Filling Ingredients:
1 cup of Leftover Pumpkin Pie
Frosting ingredients:
2 Tbsp. of butter
¼ cup of maple syrup
½ cup of powdered sugar
2 Tbsp. of cream
Instructions:
Pre-heat oven to 350 degrees.
In a large bowl combine yeast, warm water, and 1 Tbsp. sugar. Whisk until the mixture forms air bubbles.
In a separate bowl mix flour, cinnamon, cardamom, clove, baking powder, salt and remaining sugar.
Whisk together yeast mixture, egg and melted butter. Then stir in dry ingredients into the wet ingredients. Once dough is formed, let sit in a warm area for an hour until dough has doubled in size.
While the dough is rising, scoop out leftover pumpkin pie into a small sauté pan and cook on low heat until more of a think puree. Then fit a pastry bag or plastic bag with a large round piping tip and fill with leftover pumpkin pie puree.
Place dough on a floured work surface and form dough into a rectangular shape about 1 – 2 inches thick. Using a round cookie cutter, cut large rounds. Place on parchment paper lined sheet pan. Let sit for about 15-30 minutes.
Fill medium sized pot with canola oil. (Note: Test the temperature of the oil by dropping a small piece of dough in, if it floats to the top immediately you can start frying your donuts).
Drop donuts in oil until golden brown then remove with a slotted spoon. Place on paper towel lined sheet pan. Once all the donuts have been fried. Line sheet pan with parchment paper and place donut on top, cover donuts with foil and place in oven for 10 -15 minutes until center of donut is completely cooked, then remove from oven.
Prepare brown butter maple glaze by heating butter in a small sauté pan until it becomes golden brown. Then add maple syrup, powdered sugar and cream. Stir until fully incorporated.
Allow the donuts to cool slightly. Using the pastry bag fill each donut with leftover pumpkin pie puree. Then dip in brown butter maple glaze and serve.
Mashed Potato Cheddar and Chive Waffles
Ingredients:
4 tablespoons unsalted butter
1/4 cup buttermilk
2 large eggs
2 cups mashed potatoes
3 tablespoons chopped chives
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon garlic powder
1 cup grated cheddar cheese
Instructions:
Melt butter in a small saucepan over medium-low heat. As the butter melts it will begin to crackle and pop. That’s the water evaporating out of the butter.
Continue to cook the butter until the crackling subsides and the butter begins to brown a bit. The butter will smell nutty. Immediately transfer the browned butter into a medium bowl.
Whisk in buttermilk and eggs until thoroughly combined.
Add the mashed potatoes and 2 tablespoons chives and gently stir to combine.
In a small bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder. Add the dry ingredients to the wet ingredients. Use a spoon to mix until all of the flour is thoroughly combined. Try not to overmix the batter. Just stir it until the flour is combined.
Heat a waffle iron and grease if necessary.
Dollop batter (about 1/4 cup per waffle) into the waffle iron. Cook until golden on each side. The amount of time depends on your waffle iron.
Remove waffles from the iron and place on a cooling rack to rest. The cooling rack will keep the waffles from getting soggy on the bottom as they cool.
Just before serving the waffles, turn oven to the broiler setting. Place waffles on a baking sheet and top with cheddar cheese.
Place waffles under the broiler until cheese is melted, about 30 seconds to 1 minute. Remove from the oven, sprinkle with remaining chives and serve warm (with salsa is delicious!).
Roasted Butternut Squash and Turkey Tacos
Roasted Butternut Squash Ingredients:
1 butternut squash (about 1 pound) ~ peeled, seeded & cubed
1/4 cup good olive oil
1/4 cup pure maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Turkey Ingredients:
1 pound boneless turkey breast or cooked leftover turkey, trimmed into 2 inch pieces
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
2 cloves garlic, minced
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Toppings & Tortillas Ingredients:
8 six inch corn tortillas
3 tablespoons crumbled goat cheese
3 tablespoons dried cranberries, chopped
3 tablespoons chopped fresh parsley
Instructions:
Preheat the oven to 400 degrees with the rack in the middle. Place squash on a baking tray and add all the ingredients for roasting. Toss well until all the pieces are well coated in the oil and seasonings. Bake for 30 minutes turning pieces with a pair of tongs once during cooking.
While the squash is roasting, if you are using leftover turkey, reheat it in the microwave or oven. Season with some garlic salt, pepper and parsley to taste.
If using fresh, uncooked turkey breast, heat oil and garlic over medium high heat for 30 seconds. Add the turkey pieces. Season and cook for about 8 minutes, until it is browned, cooked through and juices run clear.
Place tortillas on a serving tray. Add some butternut squash to each. Top with the turkey, goat cheese, cranberries and chopped parsley.
With these delicious recipes, devour the details of your Thanksgiving leftovers and treat your family and friends to an even tastier meal!
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