View Full Version : Recipes Using Thanksgiving leftovers

11-25-2011, 11:37 AM
Sweet potato casserole waffles with blackberry butter


1 cup sweet potato casserole
16 ounces (about 3 1/2 cups) waffle (http://www.debatepolicy.com/#) flour
1 teaspoon fine sea salt
1 to 2 tablespoons sugar
2 large eggs
4 ounces (8 tablespoons) unsalted European-style butter
2 1/4 cups (18 ounces) whole milk, plus additional 2 tablespoons if needed later on
1 teaspoon instant yeast
2 teaspoons vanilla extract
Blackberry butter
3 tablespoons blackberry preserves
PreparationMake the waffle batter: Turn the flour and salt in a large mixing bowl. Add 1 tablespoon sugar for savory waffles, or 2 tablespoons sugar for sweet waffles. Whisk to lighten the flour mixture. Crack the eggs into a medium bowl and whisk them lightly. Melt the butter in a medium saucepan over medium-low heat, stirring with a wooden spoon and scraping the browning milk solids on the bottom of the pot to make sure they color evenly, until the butter is the color of a filbert in the shell and the kitchen smells miraculous, about 8 minutes.

Pull the pan off the heat and pour the milk into the butter. Ladle some of the warm milk mixture into the beaten eggs and whisk to warm them. Add another ladleful, whisk, and pour the egg mixture into the milk and butter in the saucepan. Whisk again to combine. Sprinkle the yeast over the surface and let stand for 5 minutes.

Pour the milk mixture into the dry ingredients (http://www.debatepolicy.com/#) and whisk lightly. Stir in the vanilla (you may skip the vanilla if you are making savory waffles.) Cover and refrigerate overnight. In the morning, the batter will have risen significantly and be dimpled with tiny fermentation bubbles. Stir the batter down with a ladle. It should be thick, but still distinctly fluid (if the batter appears sluggishly thick, add up to 2 tablespoons additional cold milk one tablespoon at a time, stirring gently after each addition.) Note: the tiny flecks in the batter are milk solids that browned with the butter.

Stir in a cup or so of sweet potato casserole into waffle batter. Cook the waffles: heat the waffle iron on the desired setting. When it's ready, ladle in some batter, and cook until done. The amount of batter you use will depend on the dimensions of your particular waffle iron. Remove and serve immediately with honey butter or another topping. If you're the one on the waffle iron, don't plan on sitting down until the batter is gone. A light dusting of powdered sugar is recommended for visual appeal.
Serving SizeMakes 6 thick belgian or 12 to 15 regular waffles (depending on depth of waffle iron)

11-25-2011, 11:40 AM
Turkey-andouille gumbo with roasted potatoes


1 pound andouille sausage, cut into 1/4-inch-thick slices
1/2 cup peanut oil
3/4 cup all-purpose flour
1 large onion, coarsely chopped
1 red bell pepper, coarsely chopped
1 cup thinly sliced celery
2 garlic cloves, minced
2 teaspoons cajun seasoning
1/8 teaspoon ground red pepper (optional)
1 (48-ounce) container chicken broth
1 1/2 pounds or 3 to 4 cups of leftover turkey for the potatoes
3 pounds baby red potatoes, quartered
1 tablespoon peanut oil
1 teaspoon kosher salt
Toppings: chopped fresh parsley, cooked and crumbled bacon, hot sauce

Cook sausage in a large skillet over medium heat, stirring often, 7 minutes or until browned. Remove sausage; drain and pat dry with paper towels. Heat oil in a stainless-steel dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 18 to 20 minutes or until flour is caramel-colored. (Do not burn mixture.) Reduce heat to low, and cook, whisking constantly, until mixture is milk chocolate-colored and texture is smooth (about 2 minutes).

Increase heat to medium. Stir in onion, next 4 ingredients, and, if desired, ground red pepper. Cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add turkey and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 1 hour and 30 minutes to 1 hour and 40 minutes or until done. Preparation for the potatoes. Preheat oven to 450 degrees F. Stir together all ingredients in a large bowl. Place potatoes in a single layer in a lightly greased 15- x 10-inch jelly-roll pan. Bake 40 to 45 minutes or until tender and browned, stirring twice. Place roasted potatoes in serving bowls. Spoon gumbo over potatoes.

Serve immediately with desired toppings.

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