Turkey Holiday Hash

Turkey-Holiday-Hash-BoulderLocavore.com-459.jpg (583×800)

Ingredients

  • 1 tablespoon unsalted butter
  • 1/2 cup yellow onion, chopped
  • 2 large garlic cloves, minced or pressed through a garlic press
  • 1/2 cup red pepper, finely chopped
  • 3 cups cold cooked turkey, chopped
  • 1 cup cold dressing/stuffing
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, ground
  • 1/2 cup sliced almonds
  • 2/3 cup gravy or heavy whipping cream
  • Garnish: chopped Italian parsley

Instructions

  1. In a large, heavy skillet over medium-high heat, place sliced almonds. Stir constantly until the almonds begin to turn light golden brown; 2-3 minutes. Remove and set aside.
  2. Melt butter in the same skilled over medium heat. Add onions, garlic, and red pepper to the skilled and sauté, stirring constantly until the onions begin to become translucent.
  3. Add the turkey, dressing, salt, and pepper; stir to mix well. Cook over medium heat, stirring occasionally, until heated through; about 5 minutes.
  4. Add the gravy/cream and almonds to the skillet. Cook until the liquid is absorbed, stirring frequently, scraping the bottom of the skillet to incorporate the browned butter into the mixture. Allow mixture to sit a few minutes in between stirring to develop a light golden crust. Hash should still be moist when done; about 5-10 minutes.
  5. Garnish with chopped Italian parsley and serve immediately.

Whipped Turnips with Leeks and Sage

Photo Courtesy of www.floatingkitchen.net

Photo Courtesy of www.floatingkitchen.net

Whipped Turnips with Leeks and Sage
Serves 4 to 6 as a side dish

Ingredients:

4 large turnips, peeled and cubed

2 medium red potatoes, cubed with skin on

2 tablespoons of butter

2 tablespoons of olive oil

1 leek, white part only, sliced thinly, soaked to remove sand/grit and then chopped finely

2 tablespoons chopped fresh sage or 1 tsp of dried sage

¾ cup milk

kosher or sea salt and ground black pepper to taste

Directions:

Fill a large pot with the turnips and potatoes. Fill with cold salted water and bring to a boil. Reduce heat to a simmer and cook until tender and soft. About 20 to 25 minutes.

In a small saucepan, combine the olive oil and butter and melt over medium low heat. Once melted, add the leeks and sage, salt and pepper and saute until the leeks are tender and the sage is fragrant, about 3 to 4 minutes. Add the milk and bring to a simmer over low heat, infusing the milk with sage flavor.

Drain the turnips and potatoes, reserving about ½ cup of the liquid. Set that aside. Put the vegetables back into the pot they were cooked in, add the hot milk and using an immersion blender, puree until smooth. If needed, add small amounts of the cooking liquid to the vegetables until the puree is silky, but still thick. If you prefer a chunky texture, mash roughly until mixed. Taste and season with more salt and pepper as needed. Serve hot or cold.

Roasted Pumpkin Stuffed with Many Good Things

Stuffed Pumpkin

Roasted Pumpkin Stuffed with Many Good Things

Serves approximately 2 as a main dish or 4 as a side dish. Can double the recipe for a larger crowd!

Ingredients:

1 small pumpkin, about 3lbs

Salt and ground black pepper

1 ½ cups bulghur or brown rice, cooked

1 ½ cups chopped apples

¼ cup sharp cheddar

1 clove garlic, minced

1 small onion, diced

1 tsp each dried rosemary and parsley (or 1 T each of fresh, chopped)

pinch of cayenne pepper (optional)

4 T shredded parmesan, divided into two parts

⅓ cup of vegetable stock or milk

Directions:

Center the rack in an oven and preheat to 350 degrees F. Line a baking dish large enough to hold the pumpkin(s) with parchment paper. Keep in mind that you may need a bit more room to maneuver a spatula in case you want to serve the pumpkin on a different dish.

With a sharp and sturdy knife, carefully cut the top ¼ or ⅓ off from your pumpkin, like you are making a jack-o-lantern. Set aside the top. Scoop out the seeds and pulp, leaving a cavity that can be filled. Season the inside of the pumpkin with salt and pepper.

In a large bowl, toss together the next 8 ingredients, setting aside 2 T of parmesan. Pour half of the measured liquid on the mixture and toss to coat. Add more liquid as needed so that the stuffing is moist, but not swimming.

Spoon the stuffing into the pumpkin until filled to the top. Any leftover stuffing can be baked separately in a dish. Set the pumpkin in the parchment lined dish and sprinkle the remaining parmesan on top of the stuffing. Put the pumpkin top on and bake until the pumpkin is tender, about 2 hours. About 20 to 30 minutes before it is done, remove the pumpkin top so the stuffing can brown.

You can serve the pumpkin straight from the baking dish or for a more elegant presentation, using a steady hand and a sturdy spatula, transfer the whole pumpkin to a serving dish. Cut into wedges and serve!

Notes: Pumpkin seeds can be cleaned and roasted with a little olive oil. All the vegetable bits, including the pumpkin pulp, can be added to a pot with water, brought to a simmer for several minutes and strained for a delicious vegetable stock.

Cooking Variations:

  • Almost any winter squash can be used in place of the pumpkin, with roasting times varying. Smaller or elongated squashes (like delicata or butternut), can be sliced in half and the cavities filled.
  • Think of this recipe as a guideline and try variations. For example, in place of the bulghur or rice, try pieces of whole grain stale bread. Or dried cranberries or apricots for the apples. Try pairing sage with chevre or mix in feta, mozzarella and swiss. This stuffing also pairs well with cooked sausage or bacon if you would like to add meat and nuts are delicious for additional protein and healthy fats.

Sauteed Brussel Sprouts

Sautéed Brussel Sprouts

Serves 4

2 cups Brussels sprouts
2 tablespoons olive oil
Zest of 1 lemon
¼ cup parmesan cheese
1 tablespoon fresh, chopped herbs

Over medium high heat, sauté the Brussels sprouts in the olive oil. Cook until just starting to brown, 3-4 minutes. Add ½ cup water to the pan with the lemon zest. Cook until the water has evaporated. Toss in the cheese and herbs.

Turnip and Potato Puree

 

Photo Courtesy of www.inspired2cook.com

Photo Courtesy of www.inspired2cook.com

Turnip and Potato Purée

Makes 4-6 servings

1 ½ lbs turnips, peeled and chopped into 1 inch cubes
1 ½ lbs potatoes, peeled and chopped into 1 inch cubes
2 cloves garlic, peeled
1 cup milk
Kosher salt
Thyme
Butter (optional)

Cover the turnips, garlic and potatoes in a medium pot over high heat with the milk and just enough water to cover. Bring to a boil, reduce to a simmer, and cook until veggies are tender. Drain and with an immersion blender or food processor, purée until smooth. Alternatively, you could mash. Mix in thyme leaves to your liking and melted butter, if you choose. This reheats well in the oven.

Apple and Onion Stuffing

Photo Courtesy of www.FarmFreshFeasts.com

Photo Courtesy of www.FarmFreshFeasts.com

Apple and Onion Stuffing

Makes 10-12 servings

1 stick unsalted butter
4 ribs celery, chopped or 1 large celery root
1 large onion, chopped
2 large apples, peeled and chopped
2 tablespoons chopped fresh rosemary, thyme and sage or poultry seasoning
About 12 cups stale bread, cubed
3 cups broth
½ cup dried cranberries
2 eggs, beaten
½ cup fresh parsley, chopped

Melt the butter in a large pan. Add the celery, onion, apple, a pinch of salt and herbs or poultry seasoning. Cook about 5 minutes, until veggies have softened. Pour in broth and toss in the bread and cranberries. Cook another 5 minutes then stir in the egg and parsley. Divide among lightly oiled muffin tins. If preparing ahead of time, cover and refrigerate until ready to bake. When ready, bake covered with foil, for 20 minutes in a 375F preheated oven then another 20 minutes uncovered. They’re done when browned and crispy.

Cranberry Orange Sauce

Photo Courtesy of www.thenaptimechef.com

Photo Courtesy of www.thenaptimechef.com

Cranberry Orange Sauce 

Makes 2 cups

1 pound cranberries
½ cup sugar or maple syrup
Zest and juice of 1 orange
1 cinnamon stick
A pinch of cloves, salt and pepper

Combine everything in a small pot and bring to a simmer over medium heat. Once the cranberries start to pop, lower the heat, cook another 3-4 minutes, then remove from the heat and cool.

Sweet Potato and Brussel Sprout Salad

turkey

Sweet Potato & Brussel Sprout Salad

Ingredients

  • 1 pound of leftover turkey meat
  • Kosher salt and freshly ground black pepper
  • 1 pound leftover Brussels sprouts
  • 1 pound leftover sweet potatoes, cut into 1/2-inch cubes
  • 1 tablespoon canola oil
  • 1 1/2 cups Israeli couscous
  • 3 to 4 tablespoons softened butter, divided
  • 1/2 cup dried cranberries, chopped
  • 1/2 cup sliced almonds
  • 2 to 3 tablespoons fresh juice from about 2 lemons
Instructions
  1. Pour 3 1/3 cups of water into a medium-sized saucepan and bring to a boil over medium-high heat. Add the couscous and a pinch of salt. Cook, adjusting the heat if water thinks about boiling over, until tender, 5 to 6 minutes. Drain in a colander when done.
  2. Add two tablespoons of the butter to a skillet set over medium-high heat. Add the dried cranberries, almonds, and a pinch of salt, and stir well. Cook until almonds are lightly toasted. Add the drained couscous and stir well. Turn off the heat and add 2 tablespoons of the lemon juice as well as Brussels sprouts and sweet potatoes. Stir to combine. Taste, and add more butter or lemon juice if needed. Season with more salt and pepper.
  3. Divide the couscous mixture between three large bowls, and top with some pulled turkey. Serve immediately.

Potato Pancakes

Edgewater-Potato-PancakesB-293x300
Potato Pancakes
courtesy of Food.com
 Ingredients
  • 3 lbs potatoes, peeled
  • 1 large onion, quartered
  • 3 eggs, beaten
  • 1⁄2cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon parsley
Preparation
  1. Keep potatoes covered with cold water until ready to grate in the food processor.
  2. Fit the medium shredding blade into food processor and shred potatoes and onion.
  3. Dry potatoes and onion between sheets of paper towel.
  4. In a large bowl combine potato mixture with eggs, flour, baking powder, parsley and salt. In a large skillet heat 1/8 inch vegetable oil until hot. Pour in 1/3 cup potato mixture, flattening with the back of a wooden spoon, and fry until crisp and golden brown on both sides, about 3 minutes per side. Drain on paper towel and keep warm in a 100 degree oven.

Baking with Pumpkin: Whoopie Pies

One of Elizabeth’s family’s favorite things to eat during the holidays are pumpkin whoopie pies with cream cheese filling. While they might not seem like the most healthy of foods, they are certainly better than the whoopie pie options sitting on grocery store shelves – the kind chock full of unnatural preservatives. (That reminds me, did you hear that Hostess is no longer making Twinkies?)

I happened to be have the honor, or at least I thought, of judging the whoopie pie contest at the Vermont State Fair this year. More than twenty whoopie pie bites later, I regretted my involvement. However, out of the many entries, by far the best was a pumpkin whoopie pie with cream cheese filling. That’s why I’m in support of these. That, and pumpkin itself is low in fat, calories and sodium and high in vitamins, fiber, and Iron.

To make these pies you need three cups of pumpkin puree. Getting your own puree out of a pumpkin, as opposed to a can, is easy to do, I talk more about it on our Harvest Watch blog. It’s then just as easy to freeze the puree to save for other times of year, such as now.

Pumpkin Whoopie Pies with Cream Cheese Filling

For the Cream-Cheese Filling

  • 3 cups confectioners’ sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract

For the Pumpkin Whoopie Cookies

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves
  • 2 cups firmly packed dark-brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
Start by making the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
Make the filling: Sift confectioner’ sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Recipe from marthastewart.com

1 2 3