Sunday Suppers: The Thanksgiving Leftover Edition

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

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

They can be used as pillows. Tasty fluffy pillows

Polish off those cranberries: Cranberry Quick Bread, Crangria, Cranberry Brie Bites, (pictured below)

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The perfect bite

We’ll have more ideas later this week!

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Twice-Baked Sweet Potatoes

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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

For Topping

  • 2/3 cup bread crumbs
  • 4 tbsp melted butter
  • 1/2 tsp fresh grated ginger

For Potatoes

  • 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.

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Pomegranate and Rosewater Cranberry Sauce

This is how to make everyone hate canned cranberry sauce

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.

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Thanksgiving Drinks to Warm the Soul

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

Mmmmm butter

Mmmmm butter

Mulled Cider

These cups are not replicas from an Indiana Jones movie

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

Argh that there glass makes me want some meat on a stick

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Sweet Potato Casserole with Brown Sugar and Pecan Streusel

That topping is all about butter and sugar

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

For Streusel

  • 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

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Cranberry Apple Pie with a Crumb Topping

So gooey and good

So gooey and good

We know it’s hard to find room on your dessert table once the spots for the pecan and pumpkin pies are filled. But trust us this is worth making room for.

Cranberry Apple Pie with a Crumb Topping

For filling

  • 2 tbsp butter
  • 2 pounds gala apples (about five medium), peeled, sliced
  • 12 ounces fresh or frozen cranberries
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 2 tbsp lemon juice
  • 1/2 cup cranberry juice
  • pinch mace
  • 1 cinnamon stick

For Topping

  • 1/3 cup flour
  • 1/3 cup sugar, white or brown
  • 1/4 cup butter, softened

Line greased pie pan with crust and set aside. Toss apples, cranberries, sugar flour and juices in a large bowl. Melt butter in a heavy-bottom stock pan over medium heat. Add fruit mix, cinnamon stick and mace. Cook, stirring frequently until mix is bubbly and apples are beginning to get tender. About 15 minutes. The mix should be thick. Remove cinnamon stick and pour fruit into prepared pan. To make topping, cream butter, sugar and flour with a fork until the mixture resembles loose crumbs. Spread evenly over fruit. Bake at 350 until the crust is done, the fruit is bubbly and tender and the topping golden, about 45 minutes.

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Chestnut Stuffing

That turkey is stuffed

That turkey is stuffed

The battle over what type of bread goes in stuffing was won years ago in our home. For the recipe go here.

Here is a different way that uses chestnuts and a mix of breads for the stuffing and a different mix of breads for the dressing. Both came out really good. The added corn bread in the dressing helps to round out the flavor. Preshelled chestnuts can be used instead of fresh ones to save time, but roasting them makes the house smell fantastic. Here is how to roast chestnuts.

Chestnut Stuffing

  • 8 oz shelled roasted chestnuts chopped fine
  • 1 batch biscuits crumbled and dried out for 2 days
  • 2 slices thick white bread, crust removed (sourdough or French work best) cut into small cubes and dried out for 2 days
  • 1 rib celery diced fine
  • 1 cup onion diced fine
  • 1 raw turkey liver chopped fine
  • 1 tbsp fresh sage chopped fine
  • 1 tsp fresh rosemary chopped fine
  • 1/4 cup sherry
  • Chicken stock
  • Salt/pepper

In a large bowl mix the breads, chestnuts, sage and rosemary. In a frying pan heat 2 tbsp butter over medium heat. Saute onion and celery until soft. Add liver and brown. Add sherry and cook until all liquid is absorbed. Remove from heat and stir into bread. Add enough chicken stock to form a rough mass that is slightly moist. Do not add too much liquid since the stuffing is going in the turkey. Season with salt and pepper. Spoon stuffing into the turkey. Cook with bird until done.

Cast iron works well for this

Cast iron works well for this

Chestnut Dressing

  • Remaining chestnut stuffing that did not fit into turkey
  • 3 large pieces of cornbread dried out for 2 days
  • 1 egg
  • chicken stock

Add cornbread to stuffing mixture along with egg and mix well. Add just enough stock to make dressing stick together into a smooth ball, but do not make it soupy. Press mixture into a greased cast iron pan and bake at 365 degrees until brown on top and done in the center, about 30 minutes.

Need more ideas for stuffing? Check these out:

Cornbread and Biscuit Stuffing

Cornbread Stuffing

Stuffin’ Muffins

Sausage, Apple and Bulgur Stuffing

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