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12 Beers to Invite to Thanksgiving Dinner

12 Beers to Invite to Thanksgiving Dinner



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The best brews to pair with the big feast

When considering the players to invite to share your Thanksgiving Day table you would be remiss to skip past the beer case on your way to the wine racks. Not that wine isn't welcome at the party — it most certainly is — but there's no denying that beer is worthy of playing a bigger role on Turkey Day than simply as a "while-you-watch-the-game" quencher.

Generally speaking, the philosophy for pairing beer with the big feast goes something like this: Start with easy-drinking, lighter-bodied brews, like pilsners, lagers, and pale ales; then graduate up to higher-acid and more bitter beers that will cut through the heavy main dishes; and finally, close out with a rich porter or stout. Belgian-style beers usually get top billing on Thanksgiving — the pale ales and saisons are particularly popular choices, as both are light- to medium-bodied beers, but are crisp and slightly bitter, with a lot of carbonation to balance out the richer, fattier items on the table.

Consider also whether the beers have caramel and toasted malt notes or earthy and herbal characteristics — all are easily matched with dishes that are part of the typical spread. And don't forget seasonal varieties, like Harpoon Brewery's Grateful Harvest Cranberry Ale or The Bruery's Autumn Maple (brewed with several pounds of yams), which extend the meal's harvest theme to the very last drop.

Click here for the 12 Beers to Invite to Thanksgiving Dinner Slideshow.

For more turkey talk, visit The Daily Meal's Guide to Thanksgiving!


12 Healthy Thanksgiving Recipes for Two

Thanksgiving has become the beginning of indulgence season, and it doesn’t really seem to end until a few hours after New Year’s Eve, which can be a long and treacherous six week stretch of eating too many unhealthy things. If your Thanksgiving is on the smaller side this year, it’s entirely doable to have a healthier Thanksgiving that doesn’t require days or even all that many hours in the kitchen.

Downsizing Thanksgiving gives you the opportunity to combine side dishes, make bite-size beautiful desserts, prepare a gravy without turkey drippings, or even forego a whole turkey all together. A Thanksgiving dinner for two can be elegant as well as nutritious, so use our guide to 12 healthy Thanksgiving recipes for two to get you in the healthy holiday spirit.

Sweet Potato Rounds with Herbed Ricotta and Walnuts

Instead of the traditional bruschetta, try these loaded sweet potato rounds instead. Topped with a creamy, herby ricotta and crunchy walnuts, these sweet and savory bites are ideal one-bite pre-dinner snacks for two.

50 minutes 175 calories Easy

Prosciutto Wrapped Asparagus

This quick dish works as a side dish for turkey or an appetizer – just wrap your asparagus in prosciutto and fry in sizzling hot ghee until brown and crispy.

20 minutes 80 calories Easy

Herbed Wild Rice and Quinoa Stuffing

This quinoa and rice-based stuffing works as a tasty side dish on the Thanksgiving table or can double as your main dish if you’re skipping the labor-intensive turkey all together.

1h 30m 200 calories Easy

Garlic Mashed Cauliflower

Garlicky smooth cauliflower mash is far healthier than its traditional potato counterpart but doesn’t skimp on the flavor, meaning you don’t have to feel bad about taking that second or third scoop during dinner.

20 minutes 100 calories Easy

Visit the page to learn more: Garlic Mashed Cauliflower.

Cranberry Quinoa Salad with Orange, Mint, and Kale

If traditional cranberry sauce isn’t your thing, perhaps a nutritious and unique cranberry salad is more up your alley. While still sweetened from cranberries and orange slices, this colorful side dish isn’t nearly as sweet as most cranberry sauces.

45 minutes 210 calories Easy

Vegetarian Wild Mushroom Gravy

A Thanksgiving for two means going all out with a giant turkey could be out of the question, which means a traditional gravy may not be as easy to create. This mushroom gravy doesn’t require any turkey drippings, so you can still create that rich, luscious gravy without the big turkey, or any meat at all.

35 minutes 85 calories Easy

Roasted Vegetable Galette

Rather than make multiple veggie side dishes like you would for a large group, a galette combines all your favorites in one savory, crispy crust to divide up for just the two of you.

2h 00m 250 calories Easy

Visit the page to learn more: Roasted Vegetable Galette.

Stuffed Butternut Squash with Tempeh

If you’re going for a meat-free Thanksgiving this year, this stuffed squash is the perfect way to get your main course and side dish in the same pan. A meaty version can also be made by substituting ground turkey for the tempeh.

50 minutes 110 calories Easy

Roasted Turkey Breast

A whole turkey isn’t necessary for a Thanksgiving for two, but that doesn’t mean you can’t have turkey at all. This roasted turkey breast sits in a flavorful marinade overnight before slowly roasting in the oven, delivering a moist, juicy turkey you’ll want to make every year.

1h 00m 310 calories Easy

Visit the page to learn more: Roasted Turkey Breast.

Apple Rose Pastries

Bite-size desserts are the ideal way to get something sweet on your dinner table for two without slaving over multiple pies and cakes this Thanksgiving. Plus, the rose design on top will certainly impress your Thanksgiving dinner partner.

40 minutes 80 calories Easy

Visit the page to learn more: Apple Rose Pastries.

Apple Cranberry Crisp with White Wine and Olive Oil

This not-too-sweet crisp is easy to make and not overly time consuming, giving you the opportunity to focus on the rest of your Thanksgiving dishes.

1h 00m 250 calories Easy

Gluten Free Pecan Pie

The almond butter crust used for this pecan pie is plenty buttery and flaky and every bite is sweet, warm and gooey, but without any refined sugar or corn syrup you won’t feel bad about serving this after dinner.

50 minutes 460 calories Easy

Visit the page to learn more: Gluten Free Pecan Pie.

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Thanksgiving For Two: 15 Small Holiday Bites With BIG Flavor

You can still have all the foods and flavors of a traditional Thanksgiving feast.

If it's just you and your significant other or roommate this year, you can still have all the foods and flavors of a traditional Thanksgiving feast. Bite-sized portions and scaled-down recipes mean you can still have all your favorite holiday dishes, without having to cook for 10 (or figure out what on Earth to do with all of those leftovers). If you do still end up with a bunch of extras after the holiday, we highly recommend using them to make these delicious dishes using leftovers.


14 No-Cook Thanksgiving Appetizers That’ll Keep Your Guests Happy Until Dinner

Thanksgiving dinner is the best meal of the year. Fittingly, it also requires a ton of advance preparation and day-of cooking. If you stay organized and gather all the necessary ingredients and recipes ahead of time, hosting a great Thanksgiving dinner can be a ton of fun &mdash but even the most experienced cooks sometimes struggle to get the main course on the table in a timely manner, let alone all of the Thanksgiving sides.

To prevent hungry guests from constantly asking when dinner will be ready (or worse, hovering over you in the kitchen), it’s smart to put out a spread of holiday appetizers that will keep people busy and happy while you put the finishing touches on the turkey. (Little kids can stay occupied with these easy Thanksgiving crafts and coloring pages.) And there’s no reason these appetizers should add to your overall cooking load. To keep things as easy for yourself as possible, pick a few of these no-cook Thanksgiving appetizers ahead of time for your upcoming Turkey Day feast. Most of them travel well too, so they’re great if you’re not the one hosting.


12 Sugar-Free Dessert Recipes That Definitely Don’t Skimp on Flavor

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.

APPLY NOW

Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!


Our Classic Thanksgiving Shopping List for the Ultimate Feast

Stock up on these pantry, produce, and dairy staples before the big day.

Thanksgiving is just around the corner, which means it&aposs time to start planning the dinner menu. As you begin to decide what to make for Thanksgiving, be sure to start a shopping list of all the ingredients you&aposll need to purchase. Otherwise, you run the risk of having to make a last-minute trip to the grocery store on Thanksgiving day. Not sure where to begin? Review our handy Thanksgiving shopping list, take note of what pantry staples you already have at home, and figure out which items you still need to purchase.

Also make sure to confirm the ingredients in your pantry are still good. Check the spices in your cabinet—make sure you can still smell their warm aroma. If they&aposre dull, that means they&aposre no longer usable and it&aposs time to purchase a new batch. Take a close look at your brown sugar and salt as well—if they have clumped up or dried out, it will be difficult to measure them properly for recipes so it&aposs worth restocking.


Premium Turkeys & Turkey Breasts

Two Brothers Antibiotic Free Turkey
Hand-selected by Tom Heinen himself, you cannot go wrong with this wholesome bird at the center of your Turkey Day table. Raised on an all vegetarian diet with wholesome grains and without antibiotics, hormones or preservatives, this minimally processed fresh turkey is one to be thankful for this Thanksgiving!

Plainville Fresh and Organic Turkeys & Turkey Breasts
Plump and juicy, these fresh, natural turkeys are raised on family farms and fed a vegetarian diet. Their wholesome flavor makes them the premium choice for a holiday feast.

  • Sizing for Fresh Whole Turkey (lbs.): 8-10, 10-12, 12-14, 14-16, 16-18, 18-20, 20-22, 22-24, 24-26, 26-28 and 28-30
  • Sizing for Fresh Turkey Breast (lbs.): 4-10
  • Sizing for Fresh Organic Whole Turkey (lbs.): 10-16 and 16-20
  • Sizing for Fresh Organic Turkey Breast (lbs.): 4-6

Amish Country Fresh Turkeys & Heinen’s Fresh Turkey Breast
Raised in the heart of Amish Country, these all-natural, free-range birds have a fresh taste that only comes from generations of turkey tradition.

  • Sizing for Amish Country Fresh Whole Turkeys (lbs.): 8-12, 12-16, 16-20, 20-24 and 24-28
  • Sizing for Heinen’s Fresh Turkey Breast (lbs.): 3-12

Empire Kosher Frozen Turkeys & Turkey Breasts
A traditional big dinner turkey, these high-quality Kosher birds are the ideal centerpiece for holiday dinners and special occasions. Available at select locations.

Honeysuckle and Butterball Frozen Turkeys & Turkey Breasts
Create a meal to remember with these American-raised birds. Tender, flavorful and raised with no growth-promoting hormones, these turkeys are guaranteed to make your holiday one to remember.

  • Sizing for Honeysuckle Frozen Whole Turkey (lbs.): 10-12, 12-14, 14-16, 16-18, 18-20, 20,-22, 22-24, 24-26
  • Sizing for Honeysuckle Frozen Turkey Breast (lbs.): 4-8
  • Sizing for Butterball Frozen Whole Turkey (lbs.): 10-12, 12-14, 14-16, 16-18, 18-20, 20,-22, 22-24, 24-26
  • Sizing for Butterball Frozen Turkey Breast (lbs.): 4-8


13 recipes, 12 top Indy chefs, 1 killer Thanksgiving

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Jonathan Brooks of Recess enjoys the conversation among the chefs. Local chefs brought Thanksgiving dishes to a gathering at the Ivy Tech culinary facility Sunday November 10, 2013. Chefs shared their dishes with each other at the event. (Photo: Rob Goebel / The Star) Buy Photo

What happens when you invite a dozen Central Indiana chefs -- and a master mixologist -- to a Thanksgiving pitch-in?

Just like at a family gathering, they signed up to bring components of a classic holiday feast - turkey, dressing sides. But, I didn't know exactly what they were making until they arrived at Courses, the student-run restaurant at Ivy Tech Community College, on a recent Sunday evening for an Indianapolis Star photo shoot.

From a turducken terrine to Brussels sprouts with spaetzel -- even a twist on green bean casserole -- the recipes offer plenty of holiday inspiration.

Once the dishes had their moment in the spotlight, though, the chefs sat down to enjoy their holiday pitch-in. Judging by the lack of leftovers, every dish was a hit.

"The turkey terrine, the punch and the carrot fluff casserole really stole the show," said Greg Scheisser, executive chef at the Wyndham Indianapolis West.

Keith Angell, executive chef at the Cobblestone Grill in Zionsville, praised the popular green bean casserole, a recipe created by Craig Baker, chef/owner at The Local Eatery & Pub, and prepared by The Local's sous chef Jason Suttmiller. "I think the casserole was my favorite of the night," said Angell, "but everything rocked."

Reverse Turducken Terrine from Ed Sawyer, chef, The Alexander

Butternut Sweet Potato Soup from Angela Osborn, saucier, Circle City Soups

Puffed Carrot Souffle from Keith Angell, executive chef, Cobblestone Grill

Oyster Dressing from Erin Till, operations, Neal Brown Hospitality Group

Green Bean Casserole from Jason Suttmiller, sous chef, The Local Eatery & Pub

Classic Mashed Potatoes with Turkey Gravy from Greg Schiesser, executive chef, Wyndham Indianapolis West

Duck Fat Brussels Sprouts with Miso and Smoked Mustard Spaetzle from Alan Sternberg, sous chef, Mesh on Mass Avenue

Fish Sauce-Glazed Carrots with Plums, Bacon and Hazelnuts from Jonathan Brooks, chef de cuisine, Recess

Chipotle sweet potato gratin from Vicki Higuera, owner, Three Figs Catering

Apple cranberry pie from Cindy Hawkins, pastry chef/owner, Circle City Sweets

Persimmon pudding from Thom England, culinary instructor, Ivy Tech Community College


Thanksgiving Dinner, With 12 Chefs On the Side

ALMOST everybody has a story about the year the family rebel tried to overthrow the tradition of turkey on Thanksgiving. The story never ends well for the transgressor. His revolt is crushed, he is mocked and now he spends most of the holiday muttering to himself.

Thanksgiving, more than any other holiday, is guided by conformity. This may frustrate cooks with creative hearts and eaters with adventurous palates, but a culinary battle is like any other. The battlefield must be chosen carefully. Forget the turkey and pumpkin pie: side dishes are the platform for change. You can introduce new flavors, try different techniques and slowly phase out your aunt's insipid green beans.

Side dishes at a big feast like Thanksgiving function almost as condiments. You don't want to eat too much of any one dish, so each should be strongly flavored and generously seasoned -- not just rich, but distinctive.

The Dining section recently asked some of the chefs who have been featured in the Chef column over the years to contribute recipes for their favorite Thanksgiving side dishes. We hoped they would show us the clever twist that can transform a sweet potato or make parsnips seem dazzling. Indeed, they did.

Carrots are glazed with maple syrup, browned butter, sage and dried grapes. Sweet delicata squash is braised in cider with balsamic vinegar and rosemary. Stuffing is brightened with golden raisins and fennel seeds. And sweet potatoes are made smoky and fragrant with chipotles, crème fraîche and cinnamon.

None of these recipes are wildly different from what anyone expects from a Thanksgiving dish. They are thoughtful treatments of the familiar and, in that way, poised to last.

SAUSAGE STUFFING WITH CARAMELIZED ONIONS

dapted from Tom Colicchio of Gramercy Tavern and Craft

2 10-ounce packages breakfast sausage

1 fennel bulb, trimmed and in 1/2-inch dice (1 cup)

1 carrot in 1/4-inch dice ( 1/2 cup)

1 celery stalk in 1/4-inch dice ( 1/2 cup)

1 leek, white part only, washed and finely chopped ( 1/2 cup)

1 small onion, minced ( 1/2 cup)

2 cloves garlic, minced (2 teaspoons)

Salt and freshly ground black pepper

2 tablespoons fennel seeds

6 large eggs, lightly beaten

2 to 3 cups chicken broth

2 pounds crusty French bread, cubed and dried overnight

1 cup golden raisins, soaked in hot water and drained

1 tablespoon chopped thyme

1 tablespoon chopped sage.

1. Place sausage in a large skillet over medium heat and cook until browned, turning frequently, 10 minutes. Remove pan from heat and transfer sausage to paper-towel-lined plate. Reserve fat in pan. Cool sausage, then chop. Return pan to stove. Add fennel, carrot, celery, leek, onion and garlic, sprinkle with salt and pepper. Sauté over medium heat, stirring frequently, until vegetables are lightly caramelized, about 10 minutes.

2. Heat oven to 350 degrees. Place fennel seeds in a small skillet and toast over medium heat, tossing frequently, until fragrant and lightly colored, about 10 minutes. Remove from heat and set aside.

3. In a large mixing bowl, whisk eggs and 2 cups chicken broth together. Add bread and stir until coated evenly. Add sausage, sautéed vegetables, raisins, thyme, sage and fennel seeds. If bread cubes seem dry, add additional chicken broth. Add salt and pepper to taste. Turn into a 3-quart gratin dish and cover with foil. Bake 30 minutes. Remove foil and bake until stuffing is brown, about 10 minutes more.

MASHED SWEET POTATOES WITH MAPLE SYRUP AND CHIPOTLES

Adapted from Bobby Flay, Bolo and Mesa Grill

5 pounds (about 10 medium or 5 large) sweet potatoes, scrubbed

4 teaspoons purée from canned chipotles

1 1/2 teaspoons ground cinnamon

1. Put oven rack in middle position and preheat oven to 375 degrees. Place potatoes on large baking sheet, bake until soft, 35 to 40 minutes for medium potatoes, up to 1 hour for large.

2. Meanwhile, combine syrup, créme fraîche, chipotle purée, cinnamon and salt in a small bowl. Whisk until smooth.

3. When potatoes are tender, remove from oven, slice in two lengthwise. Scoop hot flesh into a potato ricer or food mill, purée into bowl with other ingredients. Stir with rubber spatula to combine. Potatoes should be light and fluffy. Taste for seasoning, transfer to warm serving bowl, serve immediately.

BRAISED BRUSSELS SPROUTS WITH PANCETTA AND TOASTED BREAD CRUMBS

Adapted from Suzanne Goin of Lucques and A.O.C, Los Angeles

1 1/2 cups fresh bread crumbs

6 tablespoons extra virgin olive oil

4 tablespoons unsalted butter

2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)

6 ounces pancetta in small dice (1 1/2 cups)

3 tablespoons minced shallots

1 tablespoon minced garlic

1/2 cup veal stock or rich chicken broth, more if needed

2 tablespoons chopped parsley.

1. Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.

2. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.

3. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

CREAMED RED AND WHITE PEARL ONIONS WITH BACON

Adapted from Barbara Lynch of No. 9 Park, Boston

2 10-ounce bags red pearl onions

1 10-ounce bag white pearl onions

2 1/2 ounces (2 strips) thick-cut bacon, diced ( 1/2 cup)

1/2 cup fresh bread crumbs

2 tablespoons chopped parsley.

1. If red and white onions are about the same size, bring a large pot of water to boil over high heat. Add onions and blanch until skins loosen slightly, about 5 minutes. Drain. (If white onions are considerably larger, blanch onions separately, increasing time on white onions by a couple of minutes.) Peel onions and set aside. (Onions can be blanched and peeled ahead of time. Place in 2-quart zipper-lock bag and refrigerate until ready to use.)

2. Sauté bacon in a Dutch oven over medium heat until crisp, about 5 minutes. Transfer to paper-towel-lined plate and set aside. Pour off bacon fat. Melt butter in Dutch oven over low heat until foaming, add shallots and garlic and cook until translucent but not browned, stirring frequently, about 3 minutes. Add heavy cream and simmer until cream is thick and golden and has reduced by half, 10 to 15 minutes. Stir onions into cream to heat through.

3. Heat broiler. Turn onions and cream into a shallow 1 1/2-quart casserole dish. Top with bacon, bread crumbs and parsley. Place under broiler and cook until crumbs are browned and dish is bubbling, about 10 minutes.

WINTER SQUASH BRAISED IN CIDER

Adapted from Deborah Madison

3 pounds delicata or butternut squash

3 tablespoons finely chopped rosemary

3 cups unfiltered apple or pear cider

1 teaspoon balsamic or apple cider vinegar, to taste

Freshly ground black pepper.

1. Peel squash, halve lengthwise, and remove seeds with spoon. If using delicata, slice into half-moons 1/2-inch thick if using butternut, dice into 1/2-inch chunks.

What to Cook This Weekend

Sam Sifton has menu suggestions for the weekend. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.

    • Gabrielle Hamilton’s ranchero sauce is great for huevos rancheros, or poach shrimp or cubed swordfish in it.
    • If you’re planning to grill, consider grilled chicken skewers with tarragon and yogurt. Also this grilled eggplant salad.
    • Or how about a simple hot-dog party, with toppings and condiments galore?
    • These are good days to make a simple strawberry tart, the blueberry cobbler from Chez Panisse, or apricot bread pudding.
    • If you have some morels, try this shockingly good pan-roasted chicken in cream sauce from the chef Angie Mar.

    2. Melt butter in a 12-inch skillet over low heat until foamy. Add rosemary, and cook over medium heat to flavor butter, stirring frequently, about 2 minutes. Add squash, cider, and 1 teaspoon salt. If squash is not covered by cider, add water to cover.

    3. Bring to a simmer, and cook until squash is tender and cider has reduced to a glaze, stirring frequently, 30 to 40 minutes. Sprinkle with vinegar, and season with salt and pepper. Transfer to warm serving bowl, and serve immediately.

    CORN PUDDING WITH HERB-BRAISED CHANTERELLES AND SPICY GREENS

    Adapted from Charlie Palmer of Aureole

    3 tablespoons butter at room temperature, more for pan

    1/4 pound fresh chanterelles, cleaned and chopped (1 1/2 cups)

    1 teaspoon fresh chopped tarragon leaves

    Salt and freshly ground black pepper

    1/4 teaspoon freshly grated nutmeg

    2 small shallots, peeled and minced (1 tablespoon)

    3/4 pound fresh chanterelles, cleaned and halved lengthwise

    1 teaspoon chopped tarragon

    2 teaspoons chopped chives

    1 large bunch arugula greens, washed and dried.

    1. For the pudding: heat 1 tablespoon butter in a medium skillet until foamy. Add chanterelles and tarragon, sprinkle with salt and pepper, and sauté until mushrooms are soft, about 5 minutes. Remove from heat, and set aside.

    2. Melt 2 tablespoons butter in a small saucepan, and remove from heat. Using a sharp knife, slice kernels from each ear of corn. Transfer 3 cups kernels to blender. Set remaining kernels aside. Scrape any remaining corn and milk from each cob into blender. Add egg yolks, half-and-half, flour, melted butter, nutmeg, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth. Transfer mixture to mixing bowl, and stir in reserved chanterelles and corn.

    3. Heat oven to 400 degrees. Butter a 3-quart baking dish or 8 8-ounce ramekins. Using electric mixer, beat egg whites until they hold soft peaks. Fold egg whites into corn mixture, and blend until just incorporated. Spoon pudding into prepared casserole or ramekins. Place casserole or ramekins in a baking dish large enough to allow 1-inch space on all sides. Add hot water to come halfway up sides. Bake until pudding is golden, set in center and nicely puffed, 30 to 40 minutes for a large pudding, 25 minutes for small.

    4. About 10 minutes before puddings are done, prepare braised chanterelle garnish: melt butter in a large skillet over medium heat until foamy. Add shallots, and sauté until fragrant and translucent, 1 minute. Add chanterelles, and sauté until softened, about 3 minutes. Add stock and herbs, season to taste with salt and pepper, and simmer until reduced by half, about 3 minutes. Add arugula, and heat until just wilted.

    5. Serve pudding with braised chanterelles spooned on top. If using ramekins, run a knife around inside edge to loosen pudding, then invert onto plates.

    ROASTED PARSNIPS WITH ORANGE ZEST

    Adapted from David Pasternack of Esca

    2 pounds parsnips, peeled and cut into large matchsticks

    1/2 teaspoon freshly ground black pepper

    Grated zest of one orange.

    1. Heat oven to 500 degrees. Place parsnips in a large bowl drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat. Turn parsnips into large roasting pan and roast, shaking pan occasionally, until golden, 10 to 15 minutes.

    2. Remove from oven, add juice and zest, and toss to coat. Return to oven and roast until parsnips have caramelized, 5 to 10 minutes. Transfer to warm bowl and serve.

    WILD RICE WITH MUSHROOMS, CRANBERRIES AND WALNUTS

    Adapted from Alfred Portale of Gotham Bar and Grill

    Time: 20 minutes, plus overnight soaking

    1 cup wheat berries, soaked in 3 cups water overnight and drained

    2 tablespoons canola oil or other neutral oil

    6 medium or 3 large portobello mushrooms, cleaned, stemmed and in large dice (3 cups)

    Freshly ground black pepper

    1 1/2 cups chopped walnuts

    2 tablespoons chopped flat-leaf parsley

    1. Bring two medium pots salted water to a boil over high heat. Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.

    2. While grains cook, put cranberries in small bowl, and cover with hot water. Soak 15 minutes, drain, and chop. Set aside.

    3. Heat canola oil in a medium skillet over medium heat. Add mushrooms, and sauté, stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes. Season lightly with salt and pepper, and transfer to a warm serving bowl. Stir in walnuts, shallots, parsley and cranberries.

    4. When grains are tender, drain them, and add them to bowl. Drizzle with walnut oil, and toss gently. Taste and add salt and pepper if necessary. Serve warm or at room temperature.

    BRAISED CELERY HEARTS WITH TOMATO AND OLIVES

    Adapted from Judy Rodgers, Zuni Cafe, San Francisco

    14 1/2 ounce can diced tomatoes in juice, drained

    3/4 cup extra-virgin olive oil

    1 large onion, finely diced

    24 whole, pitted Nioise olives, soaked in hot water for 15 minutes and drained

    16 salt-packed anchovy fillets, julienned (optional)

    4 cups toasted breadcrumbs.

    1. Leaving root ends intact, strip off outer branches, leaving about 2 pounds tender, leafy inner stalks. Cut into 8-inch lengths . Quarter lengthwise, place in large mixing bowl, toss with salt, set aside.

    2. Put oven racks in top position, preheat broiler. Place tomatoes in pie plate, drizzle with one tablespoon oil, sprinkle with salt and pepper. Broil, stirring occasionally, until surface moisture evaporates and tomatoes are charred, about 10 minutes. Set aside.

    3. Warm 2 tablespoons olive oil in large skillet over medium heat. Add onions, saute until soft and golden, stirring frequently, about 7 mintues. Transfer onions to shallow 3-quart gratin dish. Warm 3 tablespoons olive oil in same skillet over medium heat. Place celery flat side down in a singer layer, sprinkle with salt and pepper, and sear without moving, until celery is golden brown on one side, about 4 minutes. Turn hearts with tongs and brown second side. Transfer celery to dish with onions, arrange snugly. Add 3 tablespoons more olive oil to skillet, brown remaining celery. Arrange in gratin dish. (Celery should be in a single layer.) Slide tomatoes over celery and onions. Add wine and stock to gratin dish, drizzle vegetables with remaining oil. Shake dish gently to settle vegetables. Position black olives in low spots so they don't dry out.

    4. Adjust oven racks to middle position and preheat oven to 350 degrees. Set gratin dish over low flame and bring to a simmer. Taste liquid and season with salt, if necessary, or a pinch of sugar if acidic. Shake pan to distribute. Cover with foil, transfer to oven and bake until celery is tender, 30 to 40 minutes. Remove foil, increase oven temperature to 475 degrees, bake until tips of vegetables are brown, 5 to 10 minutes. Garnish with julienned anchovy fillets and toasted breadcrumbs, if desired.

    JERUSALEM ARTICHOKE PANCAKES

    Adapted from Michael Romano of Union Square Cafe

    2 small onions, peeled and quartered

    3 pounds Jerusalem artichokes, scrubbed and trimmed

    2 tablespoons pure maple syrup

    2 tablespoons walnut or hazelnut oil

    1/4 teaspoon freshly ground black pepper

    1/8 teaspoon cayenne pepper

    1/4 teaspoon freshly grated nutmeg

    1/2 cup vegetable oil (more if needed)

    1. Line 2 baking sheets with waxed paper or aluminum foil. Grate onions and artichokes in food processor with shredder attachment or by hand on box grater. Transfer to roasting pan or large bowl.

    2. Crack eggs into small bowl. Add maple syrup, nut oil, salt, peppers and nutmeg. Whisk together and pour onto grated vegetables. Mix lightly with fingers. Sprinkle flour over surface and mix lightly with fingers. Form into 16 3-inch pancakes about 1/2-inch thick, placing each on baking sheet when it is shaped.

    3. In large heavy-bottomed skillet or griddle, heat half the vegetable oil and 1 tablespoon butter over medium heat. Cook half the pancakes until golden brown, 5 to 7 minutes a side. If pancakes brown too quickly, lower heat to cook them through. If skillet or griddle becomes dry, add more oil. Remove pancakes to paper towel-lined baking sheet. Add remaining oil and butter and cook remaining pancakes. Cover finished pancakes loosely with foil and hold in a warm oven until ready to serve.

    ROASTED MAPLE-GLAZED BABY CARROTS WITH DRIED GRAPES

    Adapted from Chris Schlesinger of East Coast Grill, Cambridge, Mass.

    1 pound small green seedless grapes, washed and plucked (3 cups)

    1 tablespoon chopped sage

    2 tablespoons maple syrup

    1/2 teaspoon grated lemon peel

    1/2 teaspoon freshly ground black pepper.

    1. Heat oven to 250 degrees. Put grapes in a bowl and spray lightly with vegetable oil. Toss to coat. Turn grapes into a 12-inch non-stick ovenproof skillet. Dry in oven, tossing grapes every 20 minutes or so, until skin shrivels and grapes are tawny and lightly caramelized, 2 to 2 1/2 hours. Remove from oven and set aside. (Grapes can be made a day ahead and refrigerated.)

    2. Place carrots on paper towel-lined pan to dry. Increase oven temperature to 500 degrees. Place broiler pan or heavy roasting pan in oven. In small saucepan over low heat, melt butter and cook until golden brown. Add sage leaves, maple syrup and dried grapes. Swirl to combine and turn off heat, but leave on burner to keep warm.

    3. Place carrots, olive oil and salt in a bowl and toss, rubbing oil and salt into carrots. Turn carrots onto hot pan in oven in a single layer. Roast, shaking pan occasionally, until carrots have begun to color and are almost tender, about 10 minutes. 4. Pour grape mixture over carrots and toss with heat-proof spatula to coat. Roast until glaze begins to set and carrots are tender and spotty-brown, about 5 minutes more. Remove carrots from oven and sprinkle with lemon peel and pepper. Transfer to warm bowl and serve immediately.

    MIXED MUSHROOM AND SWEET POTATO STUFFING

    Adapted from Charlie Trotter of Charlie Trotter's, Chicago

    4 medium sweet potatoes or yams, peeled and in large dice (4 cups)

    2 tablespoons extra virgin olive oil

    2 tablespoons chopped sage leaves

    2 tablespoons grape seed oil

    1 pound mixed wild mushrooms (shiitake, portobello or cremini) (4 cups), cleaned, stemmed and in large dice

    1 small red onion, finely chopped (1 cup)

    2 sprigs thyme, plus 1 tablespoon minced thyme

    1 to 1 1/2 cups heavy cream

    2 to 3 cups chicken broth

    8 cups day-old sourdough bread, in large dice (one 2-pound round loaf, trimmed of crust)

    1 tablespoon rosemary, chopped fine

    2 tablespoons chopped parsley.

    1. Adjust oven rack to middle position and heat oven to 350 degrees. In roasting pan, place sweet potatoes, olive oil and 1 tablespoon sage leaves , sprinkle with salt and pepper and toss to combine. Roast until golden brown and tender, tossing occasionally, 20 to 30 minutes. Remove from oven and set aside.

    2. In a large skillet, heat grapeseed oil over medium-high heat. Saute mushrooms and red onions with thyme sprigs, stirring frequently, until mushrooms are caramelized, about 7 minutes. Remove from heat, stir 4 tablespoons butter into hot mushrooms and discard thyme. Set mushrooms aside.

    3. Use remaining butter to coat a 3-quart baking dish. In a large mixing bowl, whisk eggs, one cup cream and 2 cups chicken broth together. Add bread and stir until coated evenly. Fold in sweet potatoes, mushroom mixture and remaining herbs. If bread cubes seem dry, add more cream and chicken broth. Season with salt and pepper. Spoon stuffing into baking dish and bake until golden brown and cooked through, about 45 minutes.


    1. Dice turkey into roughly ¼&rdquo pieces. This may be my personal preference, but I like to see the chunks of turkey when I split open the croquette.
    2. Mix the mashed potatoes, stuffing and turkey in a large bowl, set aside.
    3. In 3 separate bowls, place flour, lightly beaten eggs and water, and breadcrumbs.
    4. Roll the potato, turkey, stuffing mix into 2-inch balls and coat each in flour, egg, and finally with breadcrumbs. Place on a plate or baking tray. Be sure the give each croquette space so it can dry slightly.
    5. In a large skillet, place an inch of oil to fry the croquettes in batches. Serve with reheated gravy or cranberry sauce.

    Modification : Roll a smaller version for appetizers. If you&rsquore not a fan of frying, bake the tray of finished croquettes in the top position of your oven at 425 degrees for roughly 20-25 minutes or until the breadcrumbs have browned nicely.

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    posted by Haley on December 3, 2013

    9 Comments on &ldquoThanksgiving Leftover Recipes: Thanksgiving Croquettes&rdquo

    Yum. They look super great!! I love the idea and thanks for sharing.

    Looks like a nice recipe, but what is the water for? You mention about putting it in a bowl, but then you don’t do anything with it?

    Amazing! I’m always looking for ways to use up leftovers after Thanksgiving. Thanks!

    I will definitely be making THIS on Black Friday.

    Can you use leftover mashed potatoes just like the leftover stuffing? Or do you have to makd fresh mashed potatoes.

    Leftover will work just fine!

    I just made these for myself and my partner. Holy cats! Added some freshly grated parm to the mix, did everything else as written, served smothered with gravy, over easy egg on top, and a side of cranberry sauce. My boyfriend proclaimed these the best croquettes he’s ever had, and this is now our favorite way to repurpose Thanksgiving leftovers. Thanks for the recipe!!


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