by Marisa McClellan in Holidays, Recipes, November 23rd, 2012
by David Mechlowicz in How-to, November 23rd, 2012
When it comes to consuming Thanksgiving leftovers, my parents are of two fairly divergent schools of thought. My mother likes to enjoy replicas of the original meal for a night or two after the event, after which she gracefully transitions to open-faced turkey sandwiches and, eventually, a large pot of soup.
My father’s approach is a bit messier. As soon as the Thanksgiving dishes are washed, he begins to anticipate a full week of a dish we’ve taken to calling “Mo’s Turkey Mash.” He layers diced turkey, stuffing, mashed potatoes, any remaining green beans and puréed squash in a serving bowl, adds a generous pour of gravy and microwaves the whole thing until suitably warm. Then he works it with a soupspoon until it reaches a homogenous distribution. Then it’s ready to eat.
As far as leftovers go for me, I have a limited capacity to eat the exact same thing over and over again. I like a replay of Thanksgiving for lunch on Friday, but then I’m ready to start reimagining the leftovers into something wholly different. Some years, I’ve opted for a creation I like to call “Turkey Pot Shepherd’s Pie.” It’s essentially the insides of a pot pie, topped with mashed potatoes instead of a pastry crust. Other times, I’ve done a thick turkey chili with the leftover meat.
Here are a few tips to get you started
by Joseph Erdos in Holidays, Recipes, November 22nd, 2012
Thanksgiving is over, but the football games are just starting. If you’re tired of eating Thanksgiving leftovers (impossible, we know), dive into a pile of chicken wings. But before you start eating them, ask yourself this question: Am I eating this chicken wing the right way? Yes, there’s actually a right way to eat a chicken wing, and I promise it will make your entire perspective on eating wings a whole lot different.
So sit back, relax and watch. Once you’re done, find your favorite wing recipes to make so you can try it out yourself.
Every month I’ll be showing you the proper and easy way to eat something, so what would you like to see next? Tell me in the comments below.
by Maria Russo in Recipes, November 22nd, 2012
Every day this week we’re giving you a recipe that reinvents your Thanksgiving leftovers in an easy, tasty and creative way. After all, those leftovers deserve a second chance. This recipe makes use of a lot of different leftovers, but it’s the reinterpretation of stuffing as dumplings that will get everyone’s attention.
This soup goes the extra mile for achieving great flavor by using the leftover turkey bones for the broth. It also contains shredded turkey, corn and dumplings made from stuffing.
Get the Turkey Vegetable Soup with Stuffing Dumplings recipe
Get more Thanksgiving leftover recipes
by Joseph Erdos in Holidays, Recipes, November 21st, 2012
It’s early. It’s cold. It’s dark. And yet, instead of being snuggled in bed sleeping off last night’s Turkey Day feast, you’re outside shivering, wedged in the back of a 400-person-deep line just waiting for the doors of your favorite superstore to open. With all of the shopping you’re sure to do on Black Friday, you’re going to need a selection of munchies to last you through the day. We’re all about the Thanksgiving leftovers, but Black Friday isn’t the day to pack a triple-decker gravy-soaked turkey sandwich with a side of Grandma’s leftover pie for lunch. You need handy, easily portable eats and drinks that can hold their own as you race down aisle after aisle. We’ve rounded up Food Network’s favorite go-to bites that will surely keep you fueled and focused as you hunt down the best bargains of the season.
by Food Network Kitchen in Holidays, November 21st, 2012
Every day this week we’re giving you a recipe that reinvents your Thanksgiving leftovers in an easy, tasty and creative way. After all, those leftovers deserve a second chance, especially if they weren’t the star dish of the table to begin with (the turkey gets all the attention!).
This recipe reinvents one of the holiday’s most popular dishes, mashed potatoes, to create something entirely innovative. Giada turns leftover mashed potatoes into pancakes. Each one is served over marinara sauce and topped with a fried egg.
Get the Eggs in Purgatory recipe
by Allison Milam in Holidays, November 21st, 2012
Although it’s the last course of the meal, pie is first on the list of non-negotiable Thanksgiving musts. This Thanksgiving, we enlisted the help of some pie experts — straight from Food Network Kitchens — to develop and share some of their best-loved pies. Whether you’re a purist or feeling adventuresome, we have a pie for everyone — including something gooey, something savory (and cheesy!), an easy version of a French favorite and a deep-fried take on a classic.
Even though everyone settled on a different pie, all of our developers were inspired by personal food memories they wanted to recreate on their Thanksgiving tables.
With her Upside-Down Pear Cranberry Tart, Director of Culinary Editorial Heather Ramsdell sought to simplify the apple tarte tatin she struggled with as a culinary student in Burgundy, France. “I messed up a lot of them!” she admits, “but each one was an invitation to try again.” Her efforts were well worth it and her streamlined pear tart is decidedly “not fussy. It’s a great pie for people who don’t like baking — and it’s got hot sugar in it for the caramel so there is a moderate thrill factor.” Heather added a few more touches with cranberries and ginger, for spice. Her best tip? “It’s really good for breakfast.”
by Maria Russo in Holidays, Recipes, November 21st, 2012
When it comes to Thanksgiving, it’s no secret that sides stand out as the main event. There’s nothing better than digging into an all-star lineup of mashed potatoes, stuffing and green bean casserole — especially when it’s all dressed up with a little gravy.
This year, plate up one of our favorite Turkey Day recipes: the Neelys’ Old School Sweet Potato Soufflé. It dresses up the iconic casserole with salted cashews, mini marshmallows and shredded coconut. When the dish slides out of the oven and onto the table, the flavors are ultimately smooth, sweet and salty. And with looks like this, you can be sure that it won’t sit to the side.
While you’re at it, check out this fleet of stellar sides. That way, you know your soufflé will be in good company.
Talk to us: What’s your favorite Thanksgiving side dish? Tell us in the comments or join the conversation on Twitter by using the hashtag: #fallfest.
Get more Thanksgiving side dish recipes from family and friends
by Food Network Magazine in Food Network Magazine, November 20th, 2012
You’ve made it to the day before Thanksgiving, and by now you’re practically counting down the hours until T-Day, right? Even with all of the prep work that likely needs to be finished before tomorrow, the question of tonight’s dinner remains. While it may be tempting and admittedly easy to rely on pizza or takeout, if you’re planning on pulling off the ultimate Thanksgiving feast tomorrow, you can surely handle a no-fuss made-at-home dinner tonight, especially if that dinner is quick-cooking pasta.
One of the easiest meals to make in a hurry, pasta is endlessly versatile, and when you’re cooking for what’s possibly a houseful of extended family, simple, adaptable dinners are downright necessary. Check out a few of Food Network’s favorite pasta recipes, each ready to enjoy in just 25 minutes or less.
Rich and comforting, Food Network Magazine’s Penne With Vodka Sauce (pictured above) is a top-rated pasta that’s packed with decadent ingredients. To prepare, sauté sweet shallots with fresh garlic and just a pinch of red pepper flakes, then add a splash of vodka, tomatoes and smooth heavy cream. Since the sauce will need to cook for at least 10 minutes after the vodka is added, the alcohol in it should cook off, and what will be left is a thick mixture just waiting to be tossed with noodles and nutty Parmesan cheese.
Justin Warner doesn’t play by the rules. He eats jellyfish on Thanksgiving, serves cold-pizza terrine at his Brooklyn restaurant and writes rap songs about wine. But when Alton Brown, Giada De Laurentiis and Bobby Flay had to choose their teams of aspiring stars for the most recent season of Food Network Star, Justin’s unconventional approach caught Alton’s eye. Alton picked Justin for his group, and throughout the season Justin was a rebel, presenting wild combos like peanut butter–stuffed dates topped with seaweed. In the end, after 4.5 million viewers voted, Justin emerged as the winner. He says Alton’s guidance made all the difference. “It was a true mentorship,” Justin says. “Day one, Alton said, ‘No apologies.’ That’s how you win.”
Although Justin has been busy planning his new show (coming this fall), we managed to pull him aside for a quick Thanksgiving assignment: Come up with a fun new way to use leftover mashed potatoes. Justin took an old-fashioned candy idea and turned it on its head. Traditional mashed-potato candy is made with peanut butter, but Justin added umeboshi paste (Japanese plum paste) as a twist on peanut butter and jelly. Try the recipe (pictured after the jump).