Leftover Turkey and Dumpling Soup
- Olive oil, as needed
- 1 large onion, sliced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- ½ cup frozen peas
- 2 sprigs fresh sage
- 2 sprigs fresh thyme
- 2 bay leaves
- 2½ quarts turkey or chicken stock
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1¾ cups heavy cream
- 1 pound leftover turkey, shredded
- Salt and freshly cracked black pepper, to taste
Heat a large, heavy-bottom pot over medium heat. Add enough oil to just coat the bottom. When the oil is hot, add the onion slices. Let them caramelize for about 8 minutes or until golden brown, stirring often. Add the carrots and celery. Season with salt and pepper. Saute for about 8 minutes.
Add the sage, thyme, bay leaves and stock. Stir well and bring the liquid to a simmer. Simmer for about 25 minutes, stirring often. Season the soup with salt and black pepper,to taste.
Meanwhile, combine the flour, baking powder, sugar and salt in a mixing bowl. Stir to combine. Stir in the heavy cream until just incorporated. Don’t overmix. The dough should be somewhat lumpy.
Remove the herbs from the soup, and stir in the turkey. Use two spoons to drop the dumplings into the soup in an even layer. Cover the pot, and simmer for 8 minutes. Remove the lid, add the peas, and simmer for 3 minutes.
Serve the soup in large bowls topped with black pepper and any additional herbs.
Pumpkin Mac and Cheese
- ¼ cup plus 2 tablespoons unsalted butter, divided
- 3 cloves garlic,grated and divided
- 1/2 cup panko breadcrumbs
- 2 teaspoons kosher salt, divided, plus more for pasta water
- ¾ teaspoon ground black pepper, divided
- 1/3 cup grated Parmesan cheese
- 1 pound dry cavatappi pasta
- 6 sage leaves
- ½ medium yellow onion, grated
- 2 tablespoons flour
- 1 teaspoon ground mustard
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- 2 cups whole milk
- 15-ounce can pumpkin puree
- 8 ounces fontina cheese, shredded
- 8 ounces smoked gouda cheese, shredded
In a small nonstick skillet, melt 2 tablespoons of butter over medium heat. Add 1 grated garlic clove. Cook until fragrant, about 30 seconds. Stir in the breadcrumbs, ½ teaspoon salt and ¼ teaspoon pepper. Toast, stirring frequently, until the breadcrumbs are golden brown, about 2 minutes. Remove the mixture to a small bowl. Cool for 5 minutes. Stir in the Parmesan.
Bring water to a boil in a large pot. Add the pasta, and salt to taste. Cook, stirring the pasta, until just under al dente, 5 to 6 minutes. Drain the pasta, reserving ½ cup of the pasta water.
In the same pot over medium heat, melt the remaining ¼ cup of butter. Stir in the sage leaves. Cook, stirring frequently, until the sage is lightly fried and the butter is deeply golden and smells toasty. Move the sage leaves to a paper towel-lined plate, and add the onion to the butter. Cook until the onion is soft and translucent, 3 to 4 minutes. Add the remaining two grated garlic cloves. Cook until fragrant, about 30 seconds.
Whisk in the flour, mustard, nutmeg, cayenne, the remaining 1½ teaspoons of salt and the remaining ½ teaspoon pepper. Cook until the raw flour smell disappears, 3 to 4 minutes. Gradually whisk in the milk until smooth. Whisk in the pumpkin puree. Cook until thick, 5 minutes.
Remove the pot from heat. Gradually add the shredded cheeses, whisking until melted before adding more. Taste for salt.
Fold in the drained noodles, adding pasta water 1 tablespoon at a time until the sauce coats the noodles.
Serve the mac and cheese hot, sprinkled with the toasted panko bread crumbs and crumbled sage.
Apple Butter Cheese Twists
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 17.3-ounce package puff pastry sheets, thawed
- 1 large egg, lightly beaten
- 1/3 cup apple butter
- 2 teaspoons chopped fresh thyme
Heat oven to 400 F. Line two baking sheets with parchment paper.
In a medium bowl, combine the cheeses. Sprinkle a clean work surface with ¼ cup of the cheese blend. Place one puff pastry sheet over the cheese, and sprinkle with another ¼ cup of cheese blend. Use a rolling pin to press the cheese into the pastry. Roll the sheet into a 10-by-14-inch rectangle. Repeat the rolling-out process with a second sheet of puff pastry and 1/2 cup of the cheese blend.
Brush the surface of one pastry sheet with egg wash. Place the other sheet on one of the prepared baking sheets. Brush the surface with the apple butter, maintaining a 1-inch border. Sprinkle with the remaining ½ cup of the cheese blend and thyme. Top with the second sheet, egg wash-side down, pressing the layers gently together. Refrigerate the assembled sheet for 30 minutes.
Transfer the chilled sheet to a cutting board. Using a sharp knife, cut the pastry into ¾-inch-wide strips. Transfer the strips to the baking sheets, spacing them at least 1 inch apart. Pinch the ends to close, and twist each end in the opposite direction to create a spiral. If they start to untwist, gently press the ends into the parchment.
Refrigerate the twists for 30 minutes, then brush with more egg wash. Bake until golden brown and crisp, 20 to 25 minutes.
Cool the twists on a wire rack. Serve warm or at room temperature.
Butternut Squash Casserole
- 2 to 2½ pounds butternut squash
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup light brown sugar, packed
- ¼ teaspoon salt
- 2/3 cup unsalted butter, melted
- ¼ teaspoon ground cinnamon
- 2 extra large eggs, lightly beaten
Topping
- 1 cup pecan halves
- 2 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar, packed
- 1/8 teaspoon ground cinnamon
Heat oven to 350 F. Line a baking sheet with parchment paper or aluminum foil. Set aside.
Cut the squash in half, lengthwise. Scoop out the seeds and discard. Place the squash cut-side down on the baking sheet. Bake for about 45 minutes or until the squash is tender when pierced with a fork. Allow the squash to cool enough to handle.
Spray a casserole dish with vegetable cooking spray. Set aside.
While still warm, scoop out the butternut flesh and transfer to a large mixing bowl. Mash the squash with a potato masher until no chunks remain. Add the milk, vanilla, sugar, butter and cinnamon. Stir until combined. Add the eggs. Fold together until blended.
Pour the mixture into the prepared baking pan. Bake until almost set, about 30 minutes. While the casserole is baking, prepare the topping.
In a small bowl, combine the pecans, melted butter, brown sugar and cinnamon. Stir until coated. Remove the baking dish from the oven, and sprinkle the pecan mixture over the squash. Continue baking until set, about 15 minutes.