Turkey Potpie with Cheddar Biscuit Crust
Serves 6 to 8.
Note: Serve these in individual ramekins or as one big potpie. If you happen to have odd amounts of extra cheese from a party, feel free to use that along with the Cheddar. Leftover vegetables (carrots, Brussels sprouts, green beans) work well in this, too. If making into individual pies, use single-serving ramekins and shorten the cooking time to 15 minutes.
For the filling:
• 3 carrots, diced
• 2 ribs celery, diced
• 2 medium potatoes, peeled and diced
• 4 to 5 c. turkey or chicken stock, divided
• 2 tbsp. unsalted butter
• 1 medium onion, peeled and diced
• 2 tbsp. flour
• 1/2 c. whole milk or half-and-half
• 1 tbsp. fresh or 1 tsp. dried thyme
• 1/2 tsp. ground nutmeg
•2 1/2 c. diced cooked turkey
• Salt and freshly ground black pepper to taste
For the crust:
• 1 1/2 c. flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 4 tbsp. unsalted butter, cut into small pieces
• 1/3 c. grated sharp Cheddar cheese
• 1 egg
• 1/2 c. buttermilk
Directions
To make the filling: Put the carrots, celery and potatoes into a medium stock pot with 2 cups stock and set over medium-high heat. Bring to a simmer and cook until the vegetables are just tender, about 5 minutes. Drain and reserve the stock and set the vegetables aside.
Melt 2 tablespoons butter in a deep skillet over medium heat and cook the chopped onions, stirring until they're soft, then sprinkle in the 2 tablespoons flour and cook, about 3 to 5 minutes. It should be thick. Slowly stir in reserved stock plus enough to make 3 cups, then stir in the milk. Bring to a boil. Add the thyme and nutmeg and cook until thickened, about 5 minutes. Stir in the turkey and the cooked carrots, celery and potatoes. Turn into a casserole dish or deep pie tin.
To make the crust: Preheat the oven to 425 degrees. In a large bowl, whisk together the 1 1/2 cups flour, baking powder, baking soda and salt. Cut in 4 tablespoons butter until the dough resembles coarse meal, then toss in the grated cheese.
In a small bowl, whisk together the egg and buttermilk. Add to the flour mixture and stir gently to make a soft dough. Turn the dough out onto a lightly floured board and pat it into a large round. Cut the dough into 2 1/2-inch circles.
Place the biscuits on top of the turkey filling. Bake in the preheated oven until the crust is golden brown, about 20 to 25 minutes. (See Note).
Curried Turkey and Cranberry Salsa
Serves 4 to 6.
Note: Don't hesitate to toss leftover vegetables into this vibrant curry — green beans, roast squash, roast Brussels sprouts. Serve over reheated wild rice (if you have it) and garnish with a little toasted coconut and cranberry salsa. To toast coconut: Preheat the oven to 350 degrees. Spread the coconut out on a baking sheet and toast, stirring occasionally, until lightly browned, about 2 to 5 minutes.
• 6 large shallots, coarsely chopped
• 4 garlic cloves, chopped
• 1-in. piece fresh ginger, peeled and finely chopped or grated
• 3 tbsp. water, or more as needed
• 2 tbsp. coconut or vegetable oil
• 2 tbsp. curry powder, or more to taste
• 1 (14-oz.) can unsweetened coconut milk
• 1 1/2 c. turkey or chicken stock
• 1 small jalapeño, slit and seeded
• 1 cinnamon stick
• 2 whole cloves
• 2 c. diced cooked turkey
• 1 to 2 tbsp. fresh lime juice, to taste
• 1/3 c. chopped fresh cilantro, for garnish
• 1/2 c. shredded unsweetened coconut, lightly toasted (see Note)
• Cranberry salsa, for garnish (see recipe)
Directions
In a food processor fitted with a steel blade, purée the shallots, garlic and ginger and enough water to make a paste.
Heat the oil in a heavy pot over medium-low heat and add the shallot paste and cook for just 1 minute. Stir in the curry powder and cook for 1 minute. Stir in the coconut milk, stock, jalapeño, cinnamon stick and cloves, and simmer for about 15 minutes.
Remove and discard the chile, cinnamon stick and cloves. Stir in the turkey and continue simmering until hot. Stir in the lime juice. Serve garnished with the cilantro, toasted coconut and cranberry salsa.
Fresh Cranberry Salsa
Makes about 1 1/2 cups.
• 1 c. fresh cranberries
• 1 small apple, cored and chopped
• 1 to 2 tbsp. fresh lime juice, to taste
• 1 to 2 tbsp. brown sugar, to taste
Directions
Put the cranberries and apple into a food processor fitted with a steel blade. Grind the cranberries and apples together, add the lime juice and sugar to taste.
Cranberry GRANITA
Makes 2 cups.
Note: This makes a light and refreshing dessert.
• 2 c. leftover cranberry sauce
• 1/4 c. sugar, to taste
• 2 tbsp. orange zest
• 2 tbsp. fresh orange juice
Directions
Put the cranberry sauce, sugar, orange zest and juice into a food processor fitted with a steel blade. Purée and spread the mixture into a shallow pan. Place in the freezer. Once it has started to freeze, after about 20 or 30 minutes, scratch the mixture with a fork and refreeze. Repeat several times.
Sweet Potato-CranApple Bread
Makes 2 (5- by 9- inch) loaves.
Note: This spicy bread sports a streusel topping. It makes great use of leftover whipped sweet potatoes or mashed squash.
For the topping:
• 2 tbsp. flour
• 1/2 c. brown sugar
• 2 tsp. ground cinnamon
• 2 tbsp. unsalted butter, softened
For the bread:
• 3 c. flour
• 1 tsp. salt
• 2 tsp. baking soda
• 2 tsp. ground cinnamon
• 1 tsp. grated nutmeg
• 1/4 tsp. ground cloves
• 1/2 tsp. allspice
• 2 c. mashed or whipped sweet potatoes or winter squash
• 3/4 c. vegetable oil
• 2 c. granulated sugar
• 4 eggs, lightly beaten
• 2 medium apples, peeled, cored and finely chopped
• 1/2 c. fresh cranberries
Directions
To make the topping: In a small bowl, work together 2 tablespoons flour, brown sugar, 2 teaspoons cinnamon and butter with a pastry cutter or your fingertips until you have a coarse meal.
To make the bread: Preheat the oven to 350 degrees. Generously grease or butter 2 (5- by 9-inch) loaf pans.
Sift together 3 cups flour, salt, baking soda, 2 teaspoons cinnamon, nutmeg, cloves and allspice into a medium bowl. Whisk together the sweet potatoes, oil, granulated sugar and eggs in a large bowl. Add the flour mixture, stirring until it's all combined. Fold in the apples and cranberries. Divide the batter between the prepared pans. Sprinkle the topping evenly over both pans. Bake until a wooden pick or skewer inserted in the center of the bread comes up clean, about 50 to 60 minutes.
Cool the loaves on a rack for 45 minutes, then turn out onto the rack and cool completely before wrapping.
Silky Squash Soup
Serves 4 to 6.
Note: This velvety soup makes great use of leftover squash or sweet potatoes and whipped mashed potatoes, too. It's a version of an Italian favorite, often garnished with sweetened nuts or crushed amaretto cookies (Italian macaroons). It's also nice garnished with the Fresh Cranberry Salsa (see recipe) or cranberry sauce.
• 2 tbsp. extra-virgin olive oil
• 1 rib celery, chopped
• 1 medium carrot, chopped
• 1 medium onion, chopped
• 1 c. mashed potatoes
• 1 1/2 c. cooked mashed or puréed winter squash
• 1/2 tsp. grated nutmeg
• Pinch red pepper flakes
• 3 1/2 c. vegetable or chicken stock or water, plus a little more as needed
• Salt and freshly ground black pepper to taste
• 1/4 c. crushed amaretto cookies or candied nuts
Directions
In a large heavy pot set over low heat, add the oil, and sauté the celery, carrot and onion until tender, but not browned, about 8 to 10 minutes.
Stir in the mashed potatoes, squash, nutmeg, pepper flakes and enough of the stock to make a thick soup. Simmer for 5 minutes. Add salt and pepper to taste. For very smooth soup, purée in batches in a blender. Serve garnished with the crushed cookies or nuts.
Turkey and Wild Rice Salad with Orange Honey Vinaigrette
Serves 6 to 8.
Note: This salad is best with dark turkey meat. It's terrific on a holiday buffet. To toast the pecans: Preheat the oven to 350 degrees. Spread the nuts on a baking sheet and toast in the oven until they begin to smell nutty, about 2 to 4 minutes.
For the dressing:
• Zest of 1 orange
• Juice of 1 orange (about 2/3 c.)
• 1/3 c. extra-virgin olive oil
• 1 large shallot, chopped
• 2 tsp. honey
• Salt and freshly ground black pepper, to taste
For the salad:
• 4 c. cooked wild rice
• 2 celery ribs with leaves, chopped
• 1 small red pepper, seeded and chopped
• 6 green onions, thinly sliced diagonally
• 2 1/2 c. diced cooked turkey meat
• 1 c. dried cranberries
• 6 c. winter spinach or dark greens for serving
• 1 c. pecans, toasted (see Note)
Directions
To make the dressing: In a large bowl, whisk together the orange zest and juice, oil, shallot and honey. Season with salt and pepper.
To assemble the salad: Combine wild rice, celery, red pepper, green onions, turkey and cranberries with the dressing. Serve the salad on a bed of winter spinach or dark greens and scatter the pecans on top.
Thanksgiving Johnnycakes
Serves 4.
Note: Serve these simple cakes topped with poached or fried eggs for breakfast, or warmed leftover gravy and cranberry sauce or grated sharp cheese for a light dinner. Great alongside leftover mashed sweet potatoes or squash. This recipe can be easily doubled or tripled.
• 2 c. leftover stuffing
• 2 tbsp. chopped parsley
• 1/4 c. cream, as needed
• 1/4 c. flour seasoned with salt and freshly ground pepper
• 2 tbsp. unsalted butter or olive oil
Directions
Work together the stuffing and parsley; moisten with cream as needed. Form the mixture into patties about 1/2 inch thick. Dust both sides with the seasoned flour. Melt the butter or heat the olive oil in a skillet over medium heat and fry the cakes until they're crisp on both sides, about 3 to 5 minutes. Serve hot.
