This recipe is the ultimate Thanksgiving left over recipe! Where else can you use your left over turkey, mashed potatoes, gravy, and stuffing without having to involve the microwave???

Ingredients

• 2 teaspoons olive oil
• 1 ¼ cup green beans, ½ inch pieces
• 1 ¼ cup yellow onion, medium dice
• ¾ cup corn, frozen
• 3 cups turkey, ½ inch cubes
• ¾ cup gravy
• 2 ½ cups stuffing
• 3 cups mashed potatoes
• ¼ cup parmesan cheese, grated
• 1 cup Swiss cheese, such as Jarlsberg, grated

Directions

1. Pre heat your oven to 375 degrees.
2. Heat olive oil over medium/high heat in a medium sauté pan. Add green beans, onion and corn and cook for 5 minutes stirring occasionally. Set aside.
3. Add turkey and gravy to 10 cup baking dish mix together and spread over the bottom of the dish. Add the beans, corn and onion to the dish to cover the turkey. Layer the stuffing on top of the veggies, cover with mashed potatoes and sprinkle the top with the two cheeses.
4. Bake for about 40 minutes or until heated through.

This recipe is from my “Thanksgiving Remakes” segment which aired on Fox Q13 Morning News on November 21st, 2011. My idea was to help you use your Thanksgiving leftovers in a way that’s creative, fun and doesn’t involve the microwave! You can also checkout my Pumpkin Pancakes and Turkey and Brie Pockets recipes which I shared in the same segment.

This recipe is from my “Thanksgiving Remakes” segment which aired on Fox Q13 Morning News on November 21st, 2011. My idea was to help you use your Thanksgiving leftovers in a way that’s creative, fun and doesn’t involve the microwave! You can also checkout my Pumpkin Pancakes and Thanksgiving Shepherd’s Pie recipes which I shared in the same segment.

Ingredients

• 2 sheets puff pastry, thawed but chilled
• Flour for dusting
• 1 egg, beaten
• 2 cups turkey, small slices or shredded
• 12, ½ inch thick slices of Brie
• ½ teaspoon dried thyme
• ¼ cup cranberry sauce (plus more for dipping if desired)
• Gravy for dipping if desired

Directions

1. Lay puff pastry sheets out on a lightly floured board, roll out slightly to remove fold lines. Cut each sheet into four equal rectangles.
2. With a pastry brush, lightly brush egg over four of the rectangles.
3. Place ½ cup of turkey in the center of each egg washed pastry making sure to leave a 1-inch border, top with 3 slices of Brie a pinch of thyme and 1 tablespoon cranberry sauce.
4. Lightly stretch the remaining pastry rectangles and place one on top of each of the turkey filling. With the tines of a fork press around the edges to seal.
5. Place on a parchment or sil pat lined baking sheet. Brush the top with the egg and bake for 12-15 minutes.
6. Serve alone or with a side of gravy and cranberry sauce for dipping.

Wine Pairings:

I enlisted a couple of expert wine tasters (okay, they were my good friends, but they love wine all the same) to help pair some of Chateau Ste Michelle’s delicious wines with my Thanksgiving recipes.  I love to try several different varietals of wines with each recipe, I have my friends sample each dish with each wine and see which ones they think pair best.  Chateau Ste Michelle is one of my favorite wines, and I’m very thankful to them for providing the wine for my Thanksgiving segment.

It’s a lot of fun and it’s amazing how different wines taste so different with each dish!  The results were almost unanimous, here are my suggested pairings:

Sweet Potato Mash – Pairs well with the Chateau Ste Michelle Cabernet Sauvignon.
Butternut Squash and Sausage Stuffing – Pairs well with the Eroica Riesling.

I’ll be back on Q13 in December for a Christmas Party segment and then sharing some fun, delicious New Year’s recipes and drinks!

Recipes from the Thanksgiving Segment:

Butternut Squash and Sausage Stuffing

Sweet Potato Mash

This is a delicious low-fat and healthy twist on the classic Thanksgiving sausage stuffing. It can be made up to 2 days ahead, following steps 1-5, cover and keep in the fridge. When ready to serve, bake at 375 degrees for 20-30 minutes or until heated through.

To Freeze and Serve – Follow steps 1-5, wrap in foil and freeze for up to 2 months. When ready to serve bake covered in a 400 degree oven for 1 hour, uncover and finish baking until heated through.

Makes 12 cups

Ingredients

• 3 cups fennel bulb, top and bottom cut off and cut into ¼ inch dice
• 4 cups yellow onion, ¼ inch dice
• 4 cups butternut squash, peeled and cut into ¼ inch dice
• 7 cups or 7 slices, oatnut bread, cut into ¼ inch cubes (you can also use pre made bread cubes)
• 13 oz Italian chicken sausage, such as Isernos, casings removed
• ¼ cup Italian parsley, minced
• 1 Tablespoon sage, minced
• 2 ¼ teaspoon thyme, minced
• 2 cups chicken broth
• ½ teaspoon allspice
• ¼ teaspoon granulated garlic
• 2 teaspoons salt
• 1 cup dried cranberries
• 2 teaspoons honey

Directions

1. Pre heat your oven to 425 degrees.
2. In an even layer, lay fennel, onion and butternut squash on a sheet pan lined with a sil-pat or parchment paper. Bake for 15-20 minutes, or until tender.
3. On another sheet pan lay bread cubes in a single layer, bake for 5-7 minutes, or until slightly toasted.
4. Meanwhile, cook sausage in a medium sauté pan over medium heat, breaking into bits while cooking. Place cooked sausage in a large mixing bowl.
5. Add parsley, sage, thyme, chicken broth, allspice, garlic, salt, cranberries and honey to the sausage and stir. Toss roasted vegetables and bread cubes to the large bowl with the rest of the ingredients.
6. Place in a 9×13 baking dish and bake at 375 degrees for 15 minutes.

This recipe won’t blow your diet. It only has 1.3 grams of sugar per serving versus as much as 38 grams per serving in traditional sweet potato recipes! Here we’re getting natural sweetness from the Sweet Potatoes, Honey Crisp Apples and the Honey. This will make a great Thanksgiving side, enjoy!

Ingredients

• 8 cups sweet potatoes or garnet yams, peeled and cut into 1 inch cubes
• 4 cups honey crisp apples, peeled, cored and cut into 1 inch cubes
• 1 ½ cups chicken broth
• 2 teaspoons olive oil
• 1 ½ cup shallot, sliced thin
• ¾ teaspoon cinnamon
• ½ teaspoon ground ginger
• 2 pinches of nutmeg
• 1/2 teaspoon salt
• 1 ½ teaspoons honey
• ½ cup quality blue cheese, crumbled

Directions

1. Pre-heat your oven to 375 degrees.
2. Add potatoes, apples and chicken broth to a large sauce pot over medium/high heat, cover and cook for about 20 minutes or until tender, stirring after about 10 minutes.
3. Meanwhile, add olive oil and shallots to a medium sauté pan over medium heat. Break up the rings of shallots with a wooden spoon. Caramelize for about 10 minutes, stirring occasionally. Remove from the heat.
4. Pour cooked potatoes and apples with the broth into a mixing bowl fitted with a whisk attachment or use a hand beater. Add cinnamon, ginger, nutmeg and salt and whisk until it becomes a smooth light puree. Pour into a 10 ½ x 8 ¾ baking dish, drizzle honey over top, evenly top with shallots and finish with blue cheese.
5. Bake for 10 minutes or until the blue cheese melts.

How to Make Ahead:
Follow steps 1-3. Wrap with foil and keep in your fridge for 3 days or freeze for up to 2 months.
When ready to serve from the fridge, bake uncovered at 375 degrees for about 20 minutes or until heated through.
When ready to serve from frozen, bake covered at 400 degrees for about 45 minutes, uncover and finish baking until heated through.

Serves 4-6

Ingredients

• 1 Cup –Bacon (sliced in to bits)
• 1 Cup – Leek (sliced 1/4 inch)
• 1 Pound -Haricot Verts (or green beans)
• 1/4 Cup –Almonds (slivered)

Directions

1. In a medium sauté pan, over med/high heat cook bacon until crisp (about 8-10min) stirring occasionally.
2. Remove bacon from pan and set aside, leaving drippings in the pan.
3. Add leeks to pan with drippings, sauté on medium heat for 5-7 min, stirring occasionally.
4. Add green beans to leeks and sauté for 10 minutes, stirring occasionally.
5. In a separate small pan toast almonds over medium heat stirring so not to burn. Toast almonds until fragrant, about 5 minutes.
6. Toss green beans, bacon and almonds together and serve.

Welcome Fox Q13 viewers and thanks for visiting TheLakeKitchen.com!

Thanksgiving Side Dish Recipes

Thanksgiving is fast approaching and Jill has put together some great recipes that will sure to be a hit at your Thanksgiving dinner table. Many of these recipes can be prepared ahead of time, frozen, and then thrown in the oven on Thanksgiving day to help save you save time in the kitchen and spend more time with your friends and family!

• Parmesan and Bacon Twice Baked Potatoes
• Cranberry Orange Ginger Sauce
• Sauteed Green Beans with Leeks and Bacon
• Sausage Sage and Cranberry Stuffing
• Baked Sweet Potatoes with Candied Pecans and Blue Cheese

We hope you enjoy these recipes and have a Happy Thanksgiving! Be sure to bookmark TheLakeKitchen.com and come back soon!

Quick Tip: Make ahead and freeze. Once the sauce is cooked cool in the fridge. Place the cooled sauce into ziplock bags and freeze for up to 3 months.
To serve, allow to defrost at room temp for 20-30 minutes.

Ingredients

• 2, 12oz packages fresh cranberries
• 1 3/4 cup sugar
• 1 medium orange, zest and juice
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• pinch of salt

Directions

1. Place all of the ingredients into a large sauce pot and stir.
2. Cook on medium for 20-25 minutes, stirring occasionally.

This recipe is perfect for a Thanksgiving menu or a quick meal a home. Make sure to taste your potatoes before you stuff them to make sure the texture and flavor is to your liking, if you have larger potatoes you might want to add a tablespoon more of butter or milk.
Quick Tip: Make the potatoes up to a day ahead, keep in the fridge and bake about 25 minutes before you want to serve.
Makes 10 potatoes

Ingredients

• 5 medium russet potatoes, washed
• 2 Tablespoons butter
• 1/4 cup mascarpone cheese
• 1/4 cup sour cream
• 2 Tablespoons milk
• 1/2 teaspoon salt
• 1/2 cup parmesan cheese
• 8 pieced bacon (or 1/4 cup bacon bits)

Directions

1. Pre-heat your oven to 400°.
2. With a fork prick each potato about 5 times, place on a cookie sheet. (If you have a sil-pat, lay that on your cookie sheet and bake the potatoes on it).
3. Place the potatoes in your hot oven and bake for about 40-60 minutes or until easily pierced with a fork.
4. Remove from the oven and slice each potato in half lengthwise.
5. In a mixing bowl or stand mixer, add butter, mascarpone, sour cream, milk and salt.
6. Once the potatoes are cool enough to handle, but still warm, scoop out the insides leaving the skin in tact, and place the insides in the mixing bowl with the other ingredients, reserving the skin.
7. Using a hand mixer or stand mixer with a whisk attachment, whisk together on high until well incorporated and most of the lumps are gone, about 1 minute. Turn off the mixer and stir in 1/4 cup of the parmesan cheese and all of the bacon.
8. With a large spoon scoop about 1/3 of a cup the whipped potatoes into each one of the skins. Sprinkle remaining parmesan cheese on top and bake at 375° for 7-10 minutes or until the cheese is melted and the potato is heated through.
9. If you want to make ahead and freeze: Follow the recipe, after the stuffed potatoes are baked, place in the fridge to cool. Once cool, place the potatoes in a freezer safe container or zip lock bag. Store in the freezer for up to 2 months.

To serve straight from the freezer: Preheat your oven to 400°. Place the potatoes in an oven safe dish and cover with foil. Bake for about 35 minutes, uncover and finish baking until cheese is melted and potatoes are hot, about 10 minutes. Serve.

Makes 10 Potatoes
Quick tip: To cut down on fat you can use half and half instead of heavy cream and olive oil instead of butter, the flavor won’t be quite as rich.

Ingredients

• 5 sweet potatoes
• 1/4 cup mascarpone cheese
• 1/2 Tablespoon maple syrup
• 1 Tablespoon heavy cream
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 Tablespoons butter, room temp
• 1/3 cup brown sugar
• pinch of salt
• 1/8 teaspoon cinnamon
• pinch of ginger
• pinch of nutmeg
• 3/4 cup pecans, chopped
• 1/2 cup blue cheese (optional)

Directions

1. Pre-heat your oven to 400°.
2. With a fork prick each potato about 5 times, place on a cookie sheet. (If you have a sil-pat, lay that on your cookie sheet and bake the potatoes on it).
3. Place the potatoes in your hot oven and bake for about 40-60 minutes or until easily pierced with a fork.
4. While the potatoes are baking, in a medium sauté pan over medium heat, add butter and brown sugar.
5. Once the butter has melted stir in the salt, cinnamon, ginger and nutmeg. Cook for 2 minutes, stirring occasionally. Once the sugar has started to bubble, turn off the heat and stir in the pecans. Please the candied pecans on parchment paper or a non stick surface and allow to cool.
6. Once the potatoes are tender, remove them from the oven and slice each potato in half lengthwise.
7. In a mixing bowl or stand mixer, add mascarpone, maple syrup, heavy cream, salt and cinnamon.
8. Once the potatoes are cool enough to handle, but still warm very gently scoop out the insides leaving the skin in tact, and place the insides in the mixing bowl with the other ingredients, reserving the skin.
9. Using a hand mixer or stand mixer with a whisk attachment, whisk together on high until well incorporated and most of the lumps are gone about 1 minute.
10. With a large spoon scoop about 1/3 of a cup the whipped potatoes into each one of the skins. Top each potato evenly with candied pecans and crumble the blue cheese over the pecans.
11. Bake at 375° for 7-10 minutes or until the cheese is melted and the potato is heated through.

*If you want to make ahead and freeze: Follow the recipe, after the stuffed potatoes are baked, place in the fridge to cool. Once cool, place the potatoes in a freezer safe container or zip lock bag. Store in the freezer for up to 2 months.
To serve straight from the freezer: Preheat your oven to 400°. Place the potatoes in an oven safe dish and cover with foil. Bake for about 35 minutes, uncover and finish baking until cheese is melted and potatoes are hot, about 10 minutes. Serve.