Around our house the yams and gravy go in a flash. Leftover stuffing? Not for long. But cranberries and turkey take up some valuable refrigerator space. Check out last week’s post for ways to use up turkey and ham. Here are a few ideas for mashed potatoes and cranberry sauce. We even found one that used up leftover mashed sweet potatoes.
They can be used as pillows. Tasty fluffy pillows
Cranberry Quick Bread
The color yummy
Cranberry Brie Bites
Mashed Potato and Ham Rollups
My kind of fruit roll up
Sweet Potato Flapjacks
These remind me of Thanksgiving
Trust me there is cheese inside
This is a great side to go with steak as well as a giant roasted bird. Any assortment of mushrooms will work but make sure to have a few different types. Dry vermouth can be substituted for the Lillet.
- 8 cups assorted thickly sliced mushrooms
- 1 onion, sliced paper thin
- 1 oz Lillet
- 1/2 cup heavy cream
- 1/4 cup bread crumbs
- 4 tbsp butter
- 2 tbsp olive oil
- 4 oz blue cheese
- 2 tbsp fresh oregano chopped fine
- 2 tbsp butter
Toss mushrooms with olive oil, oregano, salt and pepper on a baking sheet. Roast in oven at 375 degrees until mushrooms are almost dried out, about 30 minutes. In a large frying pan melt 2 tbsp butter and saute onion over low heat until caramelized. Add Lillet and deglaze pan. Reduce by half then add mushrooms and season with salt and pepper. Add cream and cook down on medium heat until thickened, about 5 minutes. Mix in cheese and spoon into a greased baking dish. Melt butter and combine with breadcrumbs. Spread breadcrumbs over mushrooms and bake uncovered until top browns, about 20 minutes. Serve hot.
Extra powdered sugar is always good
Don’t think of this as a substitute to pumpkin pie. Think of it as a great addition to your Thanksgiving dessert table, which we think can always fit one more dish. It’s really the best of both worlds, a bread pudding and pumpkin pie in one.
Pumpkin Bread Pudding
- 1 pound sourdough bread cut into 1 inch pieces
- 1 1/4 brown cup sugar
- 2 large eggs
- 2 cups milk
- 15 oz pumpkin puree
- 1 tsp ground cinnamon
- 1/4 tsp ground mace
- 1/8 tsp ground cloves
- 1 tbsp brandy
- 1/4 tsp chopped pecans
- 2 tbsp melted butter
- Powdered sugar for dusting
Preheat the oven to 350 degrees. Grease a baking sheet and place the cubed bread on it. Cook for about 25 minutes until toasted, stirring occasionally. Remove once golden and dry. Let cool.
In a large bowl, whisk all of the ingredients together except the bread crumbs and butter. Add the bread crumbs to the bowl and allow to sit for about 10 minutes to allow them to soak up everything.
Use the butter to grease a 9-by-13 or an 8-by-11 inch baking dish. Add the bread pudding. Bake at 350 degrees for 45-50 minutes, until the custard is set and the top is golden. Remove from oven. Serve after you’ve let it cool for about 5-10 minutes. Dust with powdered sugar before serving.
Remember to eat all the fruit
This is a great way to use up leftover cranberry sauce, but it’s also worth making extra cranberry sauce ahead of time to serve on the big day. Usually, the big dilemma when serving turkey is ‘Red?’ (‘Yes, please!) or ‘White?’ (‘That too!’). This takes any guesswork out of the equation. I mean
sangria crangria on turkey day? Talk about making spending time with all those relatives more enjoyable. And it would look pretty as punch in a punch bowl. A more basic cranberry sauce would work best in this, but one with booze will be even lovelier. Perhaps mulled wine or brandied cranberry sauce. The possibilities are endless, kind of like Uncle Ned’s stories.
- 1 750 ml bottle of your finest cheap red wine
- 1 cup cranberry sauce
- 1/4 cup spiced rum
- 1/4 cup triple sec
- 1 pear, cored and cubed
- 1 apple, cored and cubed
- 1 orange
- juice from half a lime
- soda water
The night before you plan to serve this, dump the cranberry sauce in a large bowl. Cut orange in half and squeeze the juice from one half into a bowl. Add lime juice and liquors. Whisk to loosen up the sauce. Cube the remaining orange half and toss in the bowl. Add the rest of the fruit and stir to coat. Let sit for 15-30 minutes at room temperature. Stir again, then add wine. Refrigerate. Bring back to room temperature before serving. Add desired amount of soda water to punch bowl or individual servings.
Posted in Food, Recipes, Spirits
Tagged beverages, cocktails, cranberries, entertaining, fruit, leftovers, mixed drinks, punch, thanksgiving, wine
Substitute this if you are tired of pumpkin pie
We love all things pumpkin. Add pecans and maple syrup, we love them even more. If you’re serving a crowd, and you probably are double or triple the whipped cream recipe below. As is, it should make four servings.
- 1 cup ground cinnamon graham crackers
- 1/2 cup ground pecans
- 3 tbsp butter
Combine everything together and press crust into the bottom of a greased 9″ springform pan. Bake at 350 degrees until browned, about 10 minutes. Remove from oven and cool.
- 3 1/2 8 oz packages full fat cream cheese
- 1 15 oz can pumpkin puree
- 4 eggs
- 1 1/4 cups sugar
- 2 tbsp flour
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
Beat cream cheese and sugar until smooth. Add flour and pumpkin and beat until mixed scraping down sides of bowl if required. Add spices and extract and mix again. Add eggs one at a time and beat them into filling. Pour filling into prepared springform pan. Bake at 300 degrees for 45 minutes. Turn off heat to oven and let sit inside for two hours. Do not open oven during that time. Remove from oven and place in refrigerator for four hours before serving. Top with whipped cream.
Maple Whipped Cream
- 1/2 cup heavy cream
- 1 tbsp maple syrup
- 1 tsp cinnamon sugar
Combine all ingredients in a large bowl. Beat with a hand mixer set on medium high, until soft peaks form, about five minutes.
Don’t eat the core
This is a great side dish for Thanksgiving or any other fall meal. While this recipe serves two to four, it can easily be doubled or tripled. Roast the fennel the day before then top with the blue cheese and pecans once cool. Refrigerate and pop in the oven when the turkey is resting.
Fennel with Blue Cheese and Pecans
- 1 large fennel bulb, greens trimmed, cut in half
- olive oil
- 2 ounces blue cheese, crumbled
- 2 tsp heavy cream
- 1 tsp bread crumbs
- 1 tsp chopped pecans
Place fennel in a lightly oiled baking dish and roast at 350 until is just tender, about 20 minutes. Remove and let cool slightly. In a small bowl, mix blue cheese, bread crumbs and cream. Divide topping between the fennel halves, then dust with pecans. Return to oven. Cook until topping is golden, about 10 minutes.
Getting to the bottom of this dilemma
One of the running commentaries between certain families is what type of bread to use in stuffing. Some like white, some like cornbread, and some like a mixture of both. (The correct answer is one part corn bread to two parts biscuits.) Heck I wouldn’t be surprised if it was a plot of one of the many mundane family comedies on the idiot box right now.
To keep the in-laws from fighting or making you choose a favorite here is a stuffing that has no bread what so ever.
It is also really good in Cornish hens.
Sausage, Apple and Bulgur Stuffing
- 1/2 cup onion minced
- 1 rib celery chopped fine
- 1 bratwurst cut from the casing
- 1 apple skinned and chopped fine
- 1 cup Bulgur wheat
- 2 cups chicken stock
- 3 tbsp fresh sage chopped fine
- 2 tbsp butter
In a 4 quart pan heat butter and saute onion over medium heat until translucent. Add celery and apple and cook until soft. Add sausage and brown, breaking it into small bits. Add sage and bulgur and stir to coat. Add stock, season with salt and pepper and bring to a boil. Cover, turn heat to low and cook until all liquid is absorbed, about 20-30 minutes. Remove from heat and uncover. Place a towel over top and recover. Let stuffing stand for 15 minutes then let it cool to the touch. Fill bird cavity tightly and roast like normal.