Not really pizza but still yummy
This is a white pizza in the best possible way. The “sauce” is mashed potatoes. To really make things decadent, drizzle a bit of truffle oil over the top before serving. No need to worry about leftovers.
- 1 sheet puff pastry, or prepared pizza dough
- 1 cup mashed potatoes
- 2 cups chopped turkey, preferably white meat
- 8 ounces mushrooms
- 1/4 cup sherry or white wine
- 3 cups fresh spinach
- 4 oz sliced brie
- salt/pepper to taste
- olive oil
Heat about a tablespoon of olive oil in a large frying pan over medium heat. Add the mushrooms and salt and pepper. Let cook for about three minutes, stirring often. Add sherry and let mushrooms cook a few minutes longer. Throw in spinach and allow to wilt. Once spinach is wilted and mushrooms are tender, remove from heat. The sherry should be evaporated. Roll out the pastry dough to about one and a half times its original size. Place on a greased cookie sheet. Heat the oven to 400. Spread the mashed potatoes into one layer on the dough. Spread the vegetable mix over it and then the turkey. Bake until the pastry is starting to get golden and the toppings are hot. Remove from oven and spread the brie on top. Return to oven to melt cheese. Once the cheese is melted and the pastry is golden brown, you’re good to go. Drizzle with truffle oil or sprinkle with cracked black pepper before serving.
Using up leftovers is fun
This is a great way to use up some leftovers and take advantage of all the fresh pineapple on sale during this time.
Turkey Pineapple Curry
- 3 cups dark meat chopped small
- 1/2 large pineapple chopped into small bites
- 1/2 cup finely diced onion
- 2 tbsp minced ginger
- 1 tbsp red curry paste
- 2 carrots diced small
- 1 tsp whole cumin seeds
- 1 cup water
- 1 tbsp olive oil
Heat olive oil in a large saute pan over medium heat. Add cumin seeds and toast until fragrant, about 30 seconds. Add curry paste and fry for 1 minute. Add onion, carrots and ginger and cook until softened, about three minutes. Add pineapple and deglaze pan. Add cooked turkey and season with salt and pepper. Add water, cover and turn heat to medium low. Cook until pineapple is soft, about 15 minutes. Remove cover and simmer over medium heat until sauce is thick, about five minutes. Serve over brown rice.
We know that the holiday hasn’t even happened yet, but you’ll probably want this list by Friday morning so we’re planning ahead. Here are some of our favorite ways to use up leftovers, from turkey and gravy to mashed potatoes. (Not that we ever have leftover mashed potatoes.)
Use up that turkey: Turkey Tetrazzini, Fettucine with Artichoke Hearts and Marinated Tomatoes (pictured below), Turkey Shepherd’s Pie, Phyllo Pot Pies, Smoked Turkey Tostadas, Smoked Turkey Salad, Turkey and Black Bean Burritos.
As close as we get to premade food
Finish Off those Potatoes: Potato Puffs (pictured below), Sweet Potato flapjacks, Ham and Mashed Potato Rolls
They can be used as pillows. Tasty fluffy pillows
Polish off those cranberries: Cranberry Quick Bread, Crangria, Cranberry Brie Bites, (pictured below)
The perfect bite
We’ll have more ideas later this week!
The secret’s in the topping
These sweet potatoes can be made ahead of time and reheated while you’re making gravy or carving the bird. Since the skins are thinner on sweet potatoes, leave a little flesh to hold the shape of the skins intact or be very, very careful as not to tear them. (If we could do it, so can you!) The ginger is a nice combination and pairs well with all the other heavy flavors of the day.
Twice-Baked Sweet Potatoes
- 2/3 cup bread crumbs
- 4 tbsp melted butter
- 1/2 tsp fresh grated ginger
- 5 small sweet potatoes
- 1/3 cup heavy cream
- 1 tsp maple syrup
- 1 tbsp butter
Bake sweet potatoes until tender, about 45-50 minutes at 400 should do. Let cool enough to handle. While potatoes are cooling mix ginger, bread crumbs and melted butter in a small bowl until incorporated. Cut potatoes in half and scoop almost all the flesh into a large bowl. Leave enough to hold the halves together. Mash potatoes with cream, syrup and butter. Divide filling between the potato halves and place on a greased cookie sheet or any other dish large enough to handle them. Divide the topping between the potatoes. Bake at 350 until golden and the filling is warmed through, about 20 minutes.
This is how to make everyone hate canned cranberry sauce
This cranberry sauce is fragrant and berry-licious. The rosewater adds flavor without overpowering.
Pomegranate and Rosewater Cranberry Sauce
- 12 ounces cranberries
- seeds and juice from 1 pomegranate
- 3/4 cup sugar
- 1 cinnamon stick
- 1 1/4 cup water
- 1/4 tsp rosewater
Combine all ingredients in a 4-quart sauce pan. Set over medium heat and bring to a simmer, stirring occasionally, for about 15-20 minutes or until cranberries have burst and the sauce is thickened. This may take longer if using frozen berries. Let sauce cool before serving.
Posted in Dinner, Food, Recipes, Sides
Tagged autumn, berries, entertaining, fall, holidays, seasonal, stovetop, thanksgiving
OK, these may not warm the soul. But maybe they’ll numb the senses. Who couldn’t use that at a family gathering? If you’re like us and live somewhere that’s a bit too warm to drink these sort of concoctions check out last week’s drinks. They’ll cool you down. We can’t imagine breaking out the mulled wine or brandied hot chocolate or whipping up a hot toddy until December, as you’ll be able to tell from the Christmas gear in those posts.
Hot Buttered Nog
These cups are not replicas from an Indiana Jones movie
Hmmm, maybe we should do a kickstarter for new mugs!
Pear Hot Toddies
Argh that there glass makes me want some meat on a stick
That topping is all about butter and sugar
This is a classic way to make sweet potatoes sing. It’s an easy dish to prepare a day or two before and reheat while the turkey rests.
Sweet Potato Casserole
- 2 1/12 pounds sweet potatoes
- 1 egg
- 1 tbsp molasses
- 1/2 cup brown sugar
- 3 tbsp butter
- 3/4 heavy cream
- 1/2 tsp cinnamon
- pinch nutmeg
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 2 tbsp butter, softened
- 2 tbsp flour
Wash sweet potatoes and prick with a fork. Bake at 400 until tender, about an hour depending on the size. Grease a deep casserole dish and set aside. While the sweet potatoes are baking mix the streusel ingredients together in a small bowl until incorporated. Set aside. Remove sweet potatoes from oven and let cool for about 10 minutes. Remove skin and put flesh into a large bowl. Mash with spices, sugar, molasses and butter until ingredients are well blended. Add egg and cream and stir to combine. Pour into prepared casserole dish. Drop topping on top in an even layer. Bake at 350 until topping is cooked through and potatoes are hot, about 30 minutes.
Want some more ideas for sweet potatoes? Check these dishes out:
Mashed Sweet Potatoes
Roasted Balsamic Sweet Potatoes
Spiced Sweet Potatoes with Toasted Pecans
Sweet Potato and Fennel Bisque
Posted in Dinner, Food, Recipes, Sides
Tagged autumn, baking, casseroles, entertaining, fall, holidays, seasonal, side dishes, southern, thanksgiving, yams