Leftover Turkey & Black Bean Enchiladas

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There is so much anticipation and planning at our house for Thanksgiving that I can honestly say by the time we get to Friday, I’m over it. After that glorious day of gluttony, and the satisfying knowledge that we managed to pull off another successful Thanksgiving, I find that I’m craving anything but turkey and trimmings. Yes, we always make more than we need for the big meal, because we do enjoy having the leftovers. Of course, I love a perfect turkey sandwich on Saturday complete with cranberry mayo (who doesn’t?) and I look forward to plopping leftover stuffing into the waffle iron for Sunday breakfast, because yum.

What shall we call this…Post-Thanksgiving Benedict, maybe? 🙂

But for many reasons that only my taste buds truly understand, all I want on Friday is something with spice and heat, and that usually means Mexican flavors.

No doubt, I was influenced during the formative years spent with my mother in southern Colorado, where I first learned to love Mexican food in all its forms (especially homemade). My craving could also be caused by palate exhaustion; after the richness of the heavy Thanksgiving Day meal, it needs a reboot and a cleansing with bold, zesty ingredients. Regardless of the reason, a bite of these turkey and black bean enchiladas feels like a homecoming right about now.

You can make these as spicy or mild as you want.

Unsurprisingly, most of the flavors associated with the Mexican foods I love can be traced to Native American culture, so this recipe seems especially appropriate on this day after Thanksgiving. Today is Native American Heritage Day, an opportunity to reflect on the true roots of our land and all its beautiful bounty. To commemorate the occasion, I thought it would be fun to test our knowledge about the history of truly American foods, and to see how well everyone’s brain is working after that heavy dose of tryptophan yesterday.

Ready? Tap on an ingredient below to reveal the answer.

Which ingredients in today’s enchilada recipe were indigenous to the Americas, and did not exist outside these parts until after first contact by European explorers?
Black Beans
Yes! Most varieties of beans originated in South America (Peru, mainly) and they remain an integral source of protein and nutrients in American culture.
Cheese
Nope. Cows were introduced to the Americas by the Europeans, so there was no dairy here. Interestingly, many people of Native American descent are lactose-intolerant. Genetics!
Turkey
Yes, the ubiquitous Thanksgiving bird is a descendant of the wild turkeys that were domesticated by the Aztecs around 2,000 years ago.
Jalapenos & Green Chiles
All chile peppers were native only to the Americas, but today their popularity extends all the way through Europe and Asia.
Tomatoes
Correct, tomatoes were here first. Can you imagine what Italian food would look like if early explorers had not taken tomatoes back to Europe??
Onions
Sorry, but onions are not among the native crops, and were introduced to the Americas later by European explorers who brought some of their foods here.
Corn Tortillas
Absolutely! Corn did not exist outside of the Americas until after explorers “discovered” this land and all its bountiful maize.

There are plenty of resources for information about the native origin of foods, but I found this recent article very interesting, for its discussion how modern Native American chefs and home cooks are taking indigenous foods in new directions.

The article confirms that most of the typical Thanksgiving dishes served up each November really do have their roots in America—not in the same preparation, of course, loaded up with sugar and dumbed down with butter as many of us are accustomed to seeing. I can promise you that the first Thanksgiving did not include marshmallow topping, but the sweet potatoes? Of course.

That point brings me back to my post-Thanksgiving desire for something more natural with less embellishment. These homemade turkey and black bean enchiladas are a particularly good and easy way to knock out two dilemmas at once—my craving for spicy Mexican flavors, and dealing with the mountain of leftover turkey that has taken over the fridge. This recipe uses up all the random loose bits of turkey that won’t work in sandwiches or anything else where presentation matters. Dark meat, white meat, any of it is good here. Just be careful not to include any bones!

Chop up the turkey into small bite-size bits.

To make this deliciousness happen, I bring out a can of black beans, a fresh jalapeno, some onions and cheese, a small can of spicy Rotel tomatoes and my trusty cast-iron press to make a batch of handmade corn tortillas. I shared a few tips and tricks for success making tortillas last year, so check that out if you want to give it a go (I even offer a tip for making them without a press).

If you don’t have the desire to make one more thing from scratch, then of course store-bought corn tortillas will do just fine. Choose a brand with wholesome ingredients and look for larger ones; the tortillas designed for “street tacos” will be too small. I begin by sautéing the onions and jalapeno until they’re soft, then adding the turkey, Rotel and black beans, seasoning it up with a little salt and black pepper. Lay a spoonful of this mixture into a fresh, soft tortilla and top it with some shredded cheese. Roll it up into a cylinder and place it, seam side-down, into a casserole dish. Repeat until the dish is filled. You should have 10 to 12 enchiladas, depending on amount of filling in each.

Next, make a sauce to smother your enchiladas before the bake. You can use a canned enchilada sauce if you wish, but it’s easy to make at home. For this batch, I went with a green chile sauce, which begins with sautéed onions (I used leeks) and some canned green chiles, seasoned with salt and pepper, a bit of cumin and garlic powder. Transfer the mixture to a smoothie blender and whirr it up with some veggie or chicken broth until smooth. Make a simple roux in the sauce pan and pour the pureed green sauce back into the pot, stirring until thickened.

Prefer a red sauce? Pick up a can from the Mexican aisle of the supermarket. Easy and done!

Pour it over the enchiladas, top with more cheese and bake for half an hour, until bubbly. I like to garnish the enchiladas with cilantro for serving, for a little burst of freshness in each comforting bite. Sour cream is optional, but a nice touch for cooling down any spicy bits in your enchiladas.

Leftover Turkey & Black Bean Enchiladas

  • Servings: 4 to 6
  • Difficulty: Average
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These homemade turkey and black bean enchiladas are a particularly good and easy way to knock out two dilemmas at once—my craving for spicy Mexican flavors, and dealing with the mountain of leftover turkey that has taken over the fridge after Thanksgiving.


Ingredients

  • 12 good-sized corn tortillas (homemade or store-bought)
  • 8 oz. medium cheddar cheese (Monterey jack or pepper jack work great, too)
  • 1 large sweet or Spanish onion, chopped (half will be used in the filling and half in the sauce)
  • 1 red or green jalapeno, seeded and minced
  • 1 can black beans, drained and rinsed
  • 1 can Rotel spicy tomatoes, drained
  • 2 cups leftover roasted turkey, chopped (any combo of white or dark meat)
  • 2 cans chopped or diced green chiles
  • 1 cup vegetable or chicken broth
  • 2 Tbsp. salted butter
  • 1 Tbsp. flour
  • Fresh cilantro and sour cream, for serving

Directions

  1. Preheat oven to 350° F. Shred the cheese and make the tortillas, keeping them covered in a clean kitchen towel so they don’t become dry.
  2. Heat a tablespoon of oil in a skillet over medium heat. Sauté half of the chopped onions and jalapeno just until softened. Add turkey, beans and Rotel tomatoes. Season to taste with salt and pepper.
  3. Hold a tortilla in the palm of your hand and add a generous spoonful of the filling. Add a pinch of the shredded cheese. Gently roll the tortilla into a cylinder and place it, seam side-down, into a 9 by 13-inch casserole dish. Repeat with remaining tortillas until the filling is gone and the dish is full.
  4. In a saucepan, sauté remaining onions in a tablespoon of oil. Add the cans of green chiles and season to taste with salt, pepper and ground cumin. Transfer the mixture to a blender container, add vegetable or chicken stock, and then blend until smooth.
  5. In the same saucepan, melt butter and cook the flour until fragrant and foamy. Whisk in the green chile puree and cook until thickened.
  6. Pour the green chile sauce all over the enchiladas. Top with remaining cheese, sprinkle it with salt and pepper and bake about 30 minutes, until hot and bubbly. Serve at once.

Brie & Mushroom-stuffed Meatloaf

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To say that I’m excited for fall is a bit of an understatement. After stiflingly humid North Carolina summers, I am always eager for the relief that comes in mid-September. I can finally open the windows each morning to let the cool, fresh air permeate our space (at least until afternoon, when the temps rise back into the 90s), and my soul starts longing for all the culinary comforts of the fall and winter seasons—warm herbal teas in the evening, soups and stews that nourish us from the inside out, and the return of what I like to call the Sunday Supper.

This meatloaf is one of my very favorites, though calling it a meatloaf may not do justice to the elegance of the meal, especially if you go the extra mile to make the French Onion Gravy recipe that accompanies it on my plate.

No mashed potatoes necessary.

My first inspiration for this recipe came many years ago when I spotted a wedge of creamy, mushroom-studded brie in the specialty cheese section at Trader Joe’s. It was begging to be part of something special and so I incorporated it into my usual, plain-Jane turkey meatloaf and I never looked back. I have since seen the cheese branded by other companies as well, and I actually bought this one from another supermarket. If you cannot find brie with mushrooms, substitute any other brie, and preferably one that is sold in large wedges, as it is easier to slice evenly for the rollup.

There will be plenty of mushroom in the mix anyway, as I slice and brown nearly a whole package of “baby bellas” to layer with the brie. Oh, and sauteed mushrooms and onions also get chopped and blended right into the meat mixture as well. Yes, this is definitely a mushroom-lover’s meatloaf!

Reserve the browned mushrooms for the assembly.
Season the mushroom-onion mix during saute.
Use a processor to chop the mixture nearly into a spread.

I like using a combination of ground turkey (93% lean) and ground turkey breast (99% lean) for this, because the turkey breast on its own tends to go dry during baking, and the other on its own is almost too soft to shape properly. I suppose this meatloaf could also be made with lean ground beef, but I love it with ground turkey, which has a lighter flavor and leaner calorie load—though I’m sure the brie filling that oozes out into every bite probably cancels out that second part.

Turkey, times two!
Pepperidge Farm herb stuffing mix.
Crush the crumbs and soak in milk.
The panade should be a bit stiff.

To give this meatloaf a hint of Thanksgiving (we are already counting down at our house), I have used dry stuffing mix (which I crushed into crumbs) in the panade, and it forms a glue to hold it all together. Feel free to substitute your favorite bread crumbs. Use less milk for this one than you normally would in a panade, because the turkey meat mixture is fairly loose and it benefits from the sturdier, almost crumbly panade.

The richness of the brie demands a little balance as well, so don’t omit the fresh parsley. Putting this meatloaf together is not as complicated as it might seem. At the end of the post is a click-to-print recipe, but I’ll walk you through it so you can see how easy it really is.

Add the processed mushrooms and egg.
The meatloaf needs the fresh parsley!
Mix gently with your hands until fully blended.
Transfer the mixture onto a parchment-lined sheet.
Press into a rectangle shape.
Layer on the browned mushrooms and send it to the fridge.

Parchment paper is my best friend for the task of shaping the meatloaf, but waxed paper would work in a pinch. Take your time, be sure the long edge and ends are sealed, and bake it on a cookie sheet rather than in a pan, for a beautiful crust. Give it 45 minutes at 400° F, and let it rest for at least 10 minutes before slicing.

Bend the brie so it rolls easily.
Use the paper to assist with rolling.
Lift the far end of the paper to keep the seam on top.
Seal every edge.
Check every side, end and edge. You don’t want that beautiful brie running out in the oven!
Look at that gorgeous crust!

As for the gravy, well, I probably had you at “French onion.” It’s simple enough to make, but it does call for a special ingredient in the Herbes de Provence, which is a blend of herbs well known in the south of France. If you don’t have or can’t find it, substitute a blend of thyme, rosemary, marjoram and lemon peel. It won’t be quite the same, but these flavors will help to highlight and complement the onions. Use sweet or yellow onions and your choice of chicken or vegetable broth.

Sprinkle with Herbes de Provence, salt and pepper.
When onions begin to brown, add flour.
Cook until flour is no longer dry.
Deglaze with a splash of dry wine or vermouth.
Add broth and stir to thicken.
Good gravy! 🙂

Serve the meal by ladling a portion of gravy directly onto the plate, and top with thick slices of the brie and mushroom-stuffed meatloaf. This entree does not need mashed potatoes, but if you crave them, may I suggest my hubby’s fantastic Garlic Mashed? You won’t regret it. 🙂

Brie & Mushroom-stuffed Meatloaf

  • Servings: About 8 slices
  • Difficulty: intermediate
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Don't let the fancy swirl pattern in these meatloaf slices intimidate you! With a little patience and a sheet of parchment paper, you can make this delicious turkey meatloaf that literally oozes with comfort!


Ingredients

  • 3/4 cup dry herb stuffing mix (such as Pepperidge Farm), crushed into small crumbs
  • 1/2 cup milk
  • 3 Tbsp. extra virgin olive oil, divided (note directions for when to use)
  • 1/2 sweet onion, minced
  • 12 oz. carton cremini mushrooms, divided
  • 1 lb. ground turkey (93% lean)
  • 1/2 lb. ground turkey breast (99% lean)
  • 1 large egg
  • Kosher salt and freshly ground black pepper
  • Small handful chopped, fresh parsley
  • 6 oz. brie (with mushrooms, if possible)

Directions

  1. Make a panade, combining the dry stuffing mix with milk. You should have just barely enough milk to cover the stuffing mix. Let this rest while you prepare the rest of the meatloaf mixture.
  2. Clean and trim all the mushrooms and divide them, chopping enough into small pieces to measure about 1/2 cup. Slice the remaining mushrooms into thin slices and set aside.
  3. Place a non-stick skillet over medium heat with a tablespoon of olive oil. Sauté the minced onion until translucent. Season with Herbs de Provence, salt and pepper. Add the chopped mushrooms and sauté together until the mushrooms are soft and most of their moisture has evaporated. Cool this mixture and then process (or chop) into smaller bits.
  4. Add another tablespoon of olive oil to the skillet and brown half of the sliced mushrooms until they are golden on both sides. Repeat with the remaining oil and mushrooms. Don’t be tempted to cook the mushrooms all at once, unless your pan is very large. If they are crowded in the pan, they will cook by steaming rather than browning, and you’ll lose the texture of the mushrooms. Transfer the browned mushroom slices into a bowl to cool.
  5. In a large mixing bowl, combine the ground turkey (both), egg, panade, mushroom-onion mixture and parsley. Toss in a generous pinch of salt and a few twists of black pepper. Use your hands to evenly combine these ingredients until they are uniform, but try not to overwork the mixture.
  6. Line a baking sheet with parchment paper. Transfer the meatloaf mixture onto the parchment, using oiled hands to pat it into a rectangle about 9 by 12 inches, and about 3/4-inch thick. Layer the browned mushrooms evenly over the surface, leaving a 1-inch border around all edges. Cover with plastic wrap and refrigerate about 30 minutes to firm up. Use this time to preheat the oven to 400° F and to prepare the French onion gravy.
  7. Slice the brie cheese wedge into uniform thickness pieces, about 1/4-inch thick. Arrange the slices in a single layer all over the chilled meatloaf, keeping a 1-inch border along both sides, and at least 2 inches from the far, short end. This will help prevent the brie from melting out of the meatloaf during baking.
  8. Use the parchment paper to assist rolling the meatloaf, beginning with the short end near you. Bend the brie, if needed, so that it will roll easier. Keep the roll snug as you go, and pinch to seal all edges, finishing with the end seal on top of the roll. Sprinkle the surface of the meatloaf lightly with kosher salt and bake for 45 minutes, until the meatloaf is browned with a slight crust all over; internal temperature will be about 160° F. Remove it from the oven and allow it to rest about 10 minutes before slicing. The residual heat will continue to cook the meatloaf during this time.
  9. Serve with French Onion Pan Gravy.


French Onion Pan Gravy

  • Servings: 3 cups
  • Difficulty: average
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Ingredients

  • 1 large sweet onion, thinly sliced into crescent shapes
  • 2 Tbsp. extra virgin olive oil
  • 1/2 tsp. Herbs de Provence seasoning
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. dry vermouth (or dry white wine)
  • 3 1/2 cups low-sodium vegetable broth
  • 1 tsp. bouillon paste (optional, for richer flavor)

Directions

  1. Heat a large skillet or shallow sauce pot over medium heat. Swirl in olive oil and saute the onion crescents until translucent. Season with Herbs de Provence, salt and pepper and continue cooking until onions begin to caramelize.
  2. Sprinkle flour over the onions and add the butter, stirring to melt the butter and evenly coat the onions in roux. Cook until the onions no longer appear dry from the flour, about 5 minutes.
  3. Add dry vermouth to the skillet and stir to deglaze any browned bits. The liquid will probably dissipate rather quickly. Add broth, about half at a time, stirring to distribute evenly. When sauce begins to bubble and thicken, reduce heat to low and cover the skillet. Let it simmer while meatloaf is in the oven.
  4. Just before serving, taste and adjust seasonings. For additional richness, swirl in a heaping teaspoon of bouillon paste.
  5. Plate a ladle-ful of gravy, and top it with slices of the brie and mushroom-stuffed meatloaf.

Kentucky Hot Brown Swirls

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The funnest thing about doing a food blog is putting all the new spins on the old dishes. Wait, did I just write “funnest?” Well, a word like that fits the situation, given that I am feeling playful about twisting up a classic. If I’m taking all kinds of liberties with the flavors so beloved for Kentucky Derby, I may as well do it with my words, too.

My celebration of the Kentucky Derby—which is Saturday, by the way, in case time has gotten away from you—is purely vicarious. I’ve never been to the Derby and honestly don’t know how I feel about the way they pressure the horses to perform for profit, but I know that I like the pomp and circumstance, the food traditions, the fancy hats and especially the bourbon! The Kentucky Hot Brown is the most classic dish associated with the Kentucky Derby, and I have twisted it up in several ways already, including a Kentucky Hot Brown Benedict, a Kentucky Hot Brown Pizza and a super simple Kentucky Hot Brown Dip. When Derby time rolled around this year, I wanted to make a fun, crowd-ready food that’s easy to pick up and enjoy in just a few bites because, honestly, who wants to sit down in the middle of a party with a knife and fork and eat a messy, traditional Kentucky Hot Brown open-faced sandwich, with all its oozing Mornay sauce? Yeah, these are much easier!

It’s no coincidence that these Kentucky Hot Brown swirls are delicious with bourbon.

If you’re entertaining friends for the afternoon leading up to the “most exciting two minutes in sports,” may I suggest these adorable little puff pastry swirls? They have all the flavors of the beloved Kentucky Hot Brown, including roast turkey, bacon, tomatoes and gruyere, plus a touch of sauteed shallot and (in a nod to the catering kitchen where I worked so long ago) “A Pinch of Thyme.”

I expected a few obstacles along the way to these tasty rollups, mostly because puff pastry can be fussy to work with. It bakes up best if it goes into the oven cold, so the first thing I planned was to work quickly. Get all your filling ingredients ready first, and refrigerate the ones that are cooked, such as the bacon and shallots. Cook the bacon long enough to render as much fat as possible, so the lingering fat doesn’t make the pastry soggy, but not so much that hard edges will tear the pastry. Shred the cheese and keep that in the fridge until assembly time, too. Fresh roast turkey is probably better than deli turkey (mainly for keeping the sodium in check), and I confess that I used leftover turkey that we had stashed in the freezer after Thanksgiving. As for the tomato, I knew that my sweet and savory tomato jam would not spread neatly onto the puff pastry without tearing it, and I didn’t want to heat it (see the first point about baking puff pastry cold), so here’s how I overcame that challenge—I added a few tablespoons of tomato jam to the bowl with chopped turkey and stirred it together. Problem solved!

Gruyere is the cheese in a Mornay sauce, so I shredded and folded it right into the swirls.
I’m kind of crazy about tomato jam. This spread from Trader Joe’s was perfect.
Shallots are a mild form of onion, and they are small, which worked perfectly here.
A pinch of fresh thyme was a perfect touch of herbal flavor, and always reminds me of my catering days.

You can put these two-bite treats together in the morning or afternoon, even the night before, all the way up to slicing them into swirls, and then refrigerate them until about a half hour before your guests arrive. A quick egg wash and some extra sprinkles of gruyere just before they hit the oven, and, well—riders up!

This recipe makes 12 swirls, just about right as appetizers for 6 people.

Ingredients

3 slices smoked bacon, cut into pieces no larger than a postage stamp

1 smallish shallot, peeled, halved and cut into half-moons

1 cup chopped, cooked leftover roast turkey breast

3 Tbsp. tomato jam (store-bought or homemade, if you have it!)

1 heaping cup shredded gruyere cheese (or Swiss), divided

A few sprigs fresh thyme, leaves stripped

1 sheet store-bought puff pastry, thawed according to package instructions

1 egg, whisked with a teaspoon of water, for egg wash just before baking

Instructions

  • Cut the bacon into pieces no larger than a postage stamp, and cook them in a skillet until lightly crispy.
  • Drain off the excess bacon grease, then saute the shallots until they are softened and lightly golden.
  • Transfer the bacon and shallots to a plate or dish and refrigerate to cool them down.
  • Turkey breast is best for this recipe. Chop it into chunks no larger than sugar cubes.
  • Toss the turkey cubes with a few tablespoons of the tomato jam. If you have a sweet tooth, you won’t regret spooning in a little extra!
  • Shred the gruyere (or Swiss) cheese and keep it in the fridge until you’re ready to assemble the swirls.
  • Roll out the puff pastry on a lightly floured sheet of parchment paper. Do your best to keep it in the shape of a rectangle.
  • After rolling, my puff pastry was about 12 x 15″.
  • Layer on 3/4 of the total shredded cheese (you’ll want the rest for topping the swirls) and then layer the turkey pieces.
  • Follow up with the bacon pieces and sauteed shallots. Keep the far long end clean about 1 1/2″, so you can easily seal it up after rolling.
  • Scatter the fresh thyme leaves over the whole thing. It’s amazing the difference this makes!
  • Begin rolling from the near long end, and try to keep the roll tight without stretching or tearing the pastry. You want to roll toward the “clean” end.
  • As you go, you’ll find large lumps because of the turkey cubes. Don’t be afraid to softly crimp the pastry around them.
  • When you reach the clean edge, lightly brush the inside with a slightly wet pastry brush. This will help seal the pastry together.
  • After sealing the wet edge to the rolled up spirals, transfer it (parchment and all) to a cookie sheet. Slide it into the freezer for 15 minutes to firm it up for easier slicing.
  • The dough is very manageable after time in the freezer. Use a sharp paring knife to trim off the ragged edges that don’t have any filling.
  • Cut the roll into 12 slices. Start by cutting the roll in half, then each half in half, then in threes. The slices will be about 1 1/4″ thick.
  • Brush the sides of the swirls with egg wash, for a lovely golden finish during baking.
  • Brush the tops, too, so the exposed puff pastry gets the same color.
  • Arrange the remaining shredded cheese on top of the swirls. Let it hang over the edges so it melts down the sides. 🙂
  • Bake the swirls for about 25 minutes at 375° F. Rotate the pan halfway through if your oven has cool spots.
  • You can see how the gruyere melted into golden yumminess down the sides of the swirls! Yum…
  • These turned out fantastic! My favorite bite was the one with a touch of the sweet-savory tomato jam.

Ready to make them?

Kentucky Hot Brown SwirlsPrint it!

Ultimate Thanksgiving Leftover Pizza

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“Live, from Leftover Land!” Wouldn’t that be a fun name for a game show featuring contestants presenting their most creative effort with post-Thanksgiving overflow? At our house, we tend to go all out on Thanksgiving, regardless of whether we have a houseful or a handful of guests. This year, it was the latter, but that did not stop us from cooking a 17-pound bird. It was my year for the turkey, and I broke one of my own cardinal rules in my decision to try a new method, dry brining. My leap of faith paid off, big time, with a juicy, extremely flavorful bird. And now, there’s a bunch left over.

They say “don’t experiment on Thanksgiving,” but this risk paid off in a BIG flavor kind of way.

No matter who cooks the turkey (we alternate years, as part of our pre-marital agreement), the question of how to use the leftovers is always a big one at our house. I adore a good turkey sandwich on homemade bread, but I hardly ever have fresh bread at Thanksgiving, which probably seems strange to anyone who knows my love for sourdough. Despite my best intentions, I did not even save enough time to make the soft dinner rolls that I thought would be so perfect for miniature turkey sandwiches. But I am working today on a loaf of my favorite sourdough sandwich bread to remedy that situation. And Les is pitching in, too. He has all the ingredients he needs for one of his favorite Thanksgiving leftovers—a turkey shepherd’s pie, which also makes excellent use of our leftover garlic mashed potatoes (another of his recipes, and one that we don’t ever seem to make in small quantity). I intend to use up more of the leftover bird in some spicy turkey enchiladas, using handmade corn tortillas, at some point over the next two days before the leftover police come knocking. Food safety experts recommend using the leftovers within a few days, so time’s a ticking and I’ll be on top of it.

In the meantime, we brainstormed ways to bring all the favored flavors of Thanksgiving to a pizza, and this was our result—a deep-dish crust that tastes like sage and onion dressing, with sausage, turkey, sweet potatoes and green bean casserole, all topped off with a quick drizzle of spiced cranberry mayonnaise. The best thing about this pizza (other than the fact we enjoyed it with friends we haven’t spent quality, sit-down time with since before COVID began), was that prep was minimal. Everything was already done on Thanksgiving itself, so it gave us more time to relax over cocktails and simply enjoy the company.

Whether your favorite thing is the turkey or the sides, it’s in there!

If you are struggling with leftovers, give this a try, even if your leftovers look different from ours. This pizza does not rely on traditional Italian ingredients, so you can skip the mozzarella. We used shredded gouda cheese in the base of the pizza, then arranged the other toppings in a way that afforded us a good, balanced bite in every thick, delicious slice.

The holidays are coming at me fast this year, as Hanukkah began last evening and that can only mean one thing. Latkes! Stay tuned…

Coming soon…

Ingredients

1 batch deep dish pizza dough* (see notes)

8 oz. gouda cheese, shredded

1/2 lb. bulk breakfast sausage, crumbled and cooked just until no longer pink

3 stalks celery, cleaned and chopped

1/2 sweet onion or leek, trimmed and chopped

1 generous cup leftover cooked turkey (we used mostly dark meat)

3 spinach balls, torn into bite-sized pieces

A few dollops of leftover garlic mashed potatoes

1 generous cup roasted sweet potato cubes

1 cup cut green beans, drenched in vegan mushroom gravy

Several spoonfuls leftover turkey gravy

1 handful French-fried crispy onions

Cranberry mayo:

Combine 1/2 cup leftover cranberry sauce and 3 Tbsp. mayonnaise in a smoothie blender. Or flip the ratio if you want it creamier and less tangy. What you don’t use on the pizza will be fantastic on sandwiches!

I considered putting cranberries on the pizza, but decided a cranberry mayo was a better way to go. Whip it up in a smoothie blender.

*Notes

For the dough this time, I used the basic recipe from my post for Chicago-Style Deep-Dish Pizza, but with a few Thanksgiving flavor additions—I added a teaspoon Bell’s seasoning (similar to poultry seasoning) to the flour ingredients and kneaded in about two tablespoons re-hydrated minced onion. These simple adjustments gave us a crust that had all the flavors of Thanksgiving stuffing, a great base for our pizza.

Some Bell’s seasoning and re-hydrated minced onion gave my deep dish dough a decidedly “Thanksgiving-y” twist.
Of course, I also used my beloved mushroom and sage oil in the dough. Never miss a chance to add flavor!

Instructions

  • Get all your topping ingredients lined up and ready. Shape the dough, using plenty of oil in the deep dish pan.
  • Cheese goes on the bottom of a deep dish pizza, and Les’s suggestion to use gouda was perfect!
  • Layer on the flavors, beginning with the dressing and turkey flavors.
  • Next, layer on bits of your side dish flavors. I used leftover spinach balls, dollops of mashed potato and cubes of roasted sweet potatoes.
  • Finally, the green bean casserole flavors and a few dots of turkey gravy. Thank goodness it congeals in the fridge for easy placement.
  • Bake at 450° F for 25 minutes, then add the crispy fried onions and bake 10 more minutes.
  • It smells like Thanksgiving in here! 🙂
  • Let the pizza cool in the deep dish pan for about 10 minutes before transferring it. Extra hands are helpful here (thanks, Dave)!
  • Time for the “side” of cranberry! A quick drizzle of the cranberry mayo puts a finishing touch on our leftover pie.
  • One slice is more than enough to satisfy.

Preheat oven to 450° F with rack in center position of the oven.

Stretch the risen dough into a 14-inch deep dish pan. If it springs back too much, cover and rest it 15 minutes, then proceed.

Scatter cheese over the entire bottom of the dough, then layer on the sausage, celery and onions. Follow that with a scattering of leftover turkey, sweet potatoes and a few dollops of leftover mashed potatoes. Top it off with the green bean casserole mixture and a few spoons of turkey gravy here and there.

Bake for 25 minutes, then sprinkle the fried onions on top and bake 10 minutes more. Allow the pizza to rest for 10 minutes before transferring to a flat pizza pan and slicing. Drizzle with the cranberry mayonnaise just before serving.

Do you notice how Nilla is never far away when the food is being served? ❤

Slow Cooker Turkey Chili Soup

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Can someone please explain to me how time works? Because it has only been nine days since my last post, but it feels like 29. Some of the days have been a blur, as we have had non-stop activity in the kitchen during the demolition of the old and especially the arrival and installation of the new. And then, other days it has been so quiet it seems that even the crickets are on vacation. This morning, I literally had to ask my husband, “what day is today?” because amid the ruckus, I couldn’t quite remember. Only one week down and at least five to go—oy, vey!

It would be premature at this point to show you the progress of our remodel, given that we don’t yet have a countertop and the floor is covered in protective cardboard and there is new and ongoing discussion about how much we can configure our backsplash for a couple of design features I’ve been desperate to have. Well, OK, maybe just a few quick photos, but I want to save some for the big reveal!

  • I am loving the tall pantry cabinet. No more fridge next to the wall!
  • Taz has been so curious, and she gave the new cabinets a thorough inspection!
  • The butcher block on my baking station has more overhang than usual, to accommodate my pasta machine.

There is much more to be done, and some of the details our contractor is working through are special enough to be considered “fussy,” so we are fine with some intermittent slowdowns. As far as we know, and barring any future catastrophes, things are still on track for us to be back in the kitchen by mid-November!

The biggest challenges have been exactly as expected—keeping the pets calm and cared for, which has been manageable so far because the weather is nice enough for our cat to chill outside (which she loves anyway) and our next-door neighbor has generously invited me and the dog over for some peace and quiet whenever things get wild over here. The other obvious challenge has been cooking without a kitchen, and today I’m sharing the first real, “cooked” recipe I’ve made since we started the remodel project. Breakfast doesn’t count because we are mainly just using the toaster. And until Friday of last week, we had relied on take-out and sandwiches for lunch and dinner. And (of course) cocktails for me, but that will be another post. 😉

Our first real meal could not have been more perfect for the fall season, and it also could not have been simpler to make, despite the fact that I did not have a stove, a microwave, a sink or a countertop. How did I pull it off?

It’s my multi-purpose friend, the slow cooker!

Say hello again to our multi-purpose slow cooker, the same one I used for our final “Chopped” challenge when Les tricked me into cooking all that kielbasa. The “browning” setting on this 7-in-1 appliance saved the day for my new adventure of “cooking without a kitchen.” I browned the ground turkey and onions, then added all the other ingredients, switched it to the slow cook setting, and let it simmer until Les walked in the door at the end of his workday. I was so excited to have actually cooked, and there was something very comforting about having the aromas of that chili soup filling the house. We needed a good, home-cooked meal at the end of such a crazy, noisy week. And, because it all came together in one pot, even the cleanup was easy.

This original recipe is one of my favorites, and it conjures warm and fuzzy memories for me. A few years ago, on a gloomy February day during another crazy time in my life, I’d scrambled through the cabinets for something to make that did not require a trip to the grocery store. I didn’t have a whole can of tomatoes, but I did have a small can of salsa, plus some roasted green chiles, half a bag of frozen corn, a can of beans and a carton of chicken broth. When I settled in with a bowl of this delicious concoction, which is not quite chili and not quite soup, I loved it so much, I took time to write it all down, and I’m glad I did because it was just right for such a crazy time as this. And there’s another benefit to it—easy leftovers!

Of course, you don’t need to have a special slow cooker to make it. Feel free to use a soup pot or Dutch oven. I’m pretty sure that’s what I’ll do next time—you know, when I have a shiny new kitchen!

If I had an oven this week, I would have made a batch of cornbread to accompany this tasty chili soup!

Ingredients

3 Tbsp. extra virgin olive oil

1 small sweet onion, chopped

1 lb. ground turkey (or turkey breast, if you prefer leaner meat)

3-4 cloves garlic, chopped

1/2 tsp. ground cumin

1/2 tsp. sweet Spanish paprika

1/2 tsp. ancho chile powder

Salt and pepper

3 Tbsp. all-purpose flour

4 cups chicken broth (this is equal to 1 large carton)

7 oz. can roasted green chiles, chopped

1 small can Herdez salsa (about 8 oz.)

1 1/2 cups frozen roasted corn

1 can black beans, drained

Tortilla chips for serving

Instructions

  • Sauté the onions until soft, then brown the ground turkey in batches.
  • Break up the meat with your fingers as you add it, so that it browns evenly.
  • Cumin, sweet paprika and ancho chile powder give this chili-soup a nice flavor without overwhelming heat.
  • A sprinkling of all-purpose flour over the turkey cooked in oil will lend some thickening power.
  • Add a large can of diced green chiles. These are mild but offer a lot of flavor.
  • Add a whole carton of chicken broth or stock. Take note of the sodium on the label, so you can adjust your seasonings accordingly.
  • It looks pretty bland so far, but the flavors will come alive after a long simmer.
  • A press of a button switched the setting to slow cook. I’m learning to love this appliance!
  • The chili soup already has more color and depth after the simmer, and the corn will add roasted flavor and a bit of sweetness.
  • Be sure to drain and rinse the black beans, so you don’t get the cloudy liquid from the can in the pot.
  • Any kind of salsa will work in this chili soup, so you can make it as hot or mild as you like.
  • It’s not quite chili, and not quite soup. It’s delicious!
  1. Add olive oil to the slow cooker (or pot), on a medium heat setting. Saute the onions until they are soft and translucent, then push them to the outside of the pot.
  2. Add the ground turkey, about half at a time, breaking it up into bits with your fingers as you go. When you brown ground meat, it’s a good idea to cook a small amount at a time to maintain a steady heat. Otherwise, the meat will just steam. When all the turkey is browned, add the chopped garlic and the spices, plus salt and pepper, and cook about one minute until the garlic is fragrant.
  3. Sprinkle the flour over the ground meat mixture and stir it around to evenly coat all the meat. It should seem a little dry on the surface of the meat; add a touch more flour if needed to get this appearance. Cook the mixture two minutes, add the green chiles and cook two more minutes.
  4. Add the chicken broth to the pot all at once. Stir gently to mix the broth with the roux-covered meat mixture and cook until it reaches a slight boil, then reduce the heat and simmer about one hour. At this point, I switched the slow cooker setting from “browning,” which is essentially the same as cooking on a stove top, to “high slow cook.”
  5.  Add the roasted corn, black beans and salsa and stir to combine. Adjust seasonings to taste. Simmer on low setting for two hours or more, until you’re ready to serve.

For our first “cooking without a kitchen” meal, I served this comforting turkey chili soup with tortilla chips, but it’s really delicious with a fresh batch of skillet cornbread.

Slow Cooker Turkey Chili SoupPrint it!

Kentucky Hot Brown Pizza

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“Riders up!” will be the exclamation this Saturday evening, when the jockeys rev up their adrenaline to compete in the Kentucky Derby, which has long been called “the greatest two minutes in sports.” I cannot claim to know much about the horses or the race, but I do enjoy the culinary traditions that accompany this annual event. The signature drink, of course, is the mint julep, which I have globalized this year by swapping in a mint relative to create a Thai Basil Julep. The signature dish of the Derby is an open-faced beauty of a sandwich known as the Kentucky Hot Brown, created in the 1920s by chefs in the Brown Hotel in Louisville, which is also home to the Derby. The Hot Brown is an all-American spin on a Welsh rarebit, served warm with slices of turkey breast and fresh tomato, draped in Mornay sauce and topped with criss-crossed slices of bacon—all of that lusciousness is piled high on a thick slice of buttery, toasted brioche points. It’s a tradition so beloved in Kentucky, the Brown Hotel’s website has a special page dedicated to the Hot Brown.

That’s the tradition, anyway. But in case you haven’t noticed, I’m not prone to follow tradition to the letter. I am all about twisting up the classics, and I’m doing it again, moving all the Kentucky Hot Brown ingredients off the thick brioche and onto a thin crust pizza. All the proper flavors are in attendance, but in a slightly different order and a more casual presentation. You’re welcome.

I have taken one major shortcut, using low-sodium, deli turkey breast slices. The turkey, in my opinion, is not the star of a Kentucky hot brown, so I don’t need to roast my own. The smoky bacon is par-cooked, but still soft, because I know that it will take on more crispiness under the intense heat of my oven. The tomatoes are simple—just thin slices of fresh Roma, a low-moisture variety that won’t make my pizza soggy, and it will provide some freshness to cut through the richness. That leaves only one component—the Mornay—and that is where I put most of my energy for this pizza interpretation of a Kentucky hot brown. Mornay is the special sauce that elevates all the other flavors, transforming a turkey and bacon sandwich into something rich and special. And it’s easy to make, beginning with a simple bechamel.

If the idea of bechamel seems intimidating, I suppose you can blame it on the French name. Thankfully, when my Gram taught me to make it so many years ago, she just called it “white sauce,” and she made it so often that it never occurred to me to be nervous about it. Take away the fancy name and bechamel is nothing more than small amounts of butter and flour, cooked until bubbly and whisked up with milk, then accented with freshly grated nutmeg. There’s nothing fancy about it, and it is terrifically versatile. A quick stir-in of gruyere cheese and a little white pepper makes it a Mornay and transforms this turkey and bacon pizza into a Kentucky hot brown pie.

Do yourself a favor and prep all the ingredients ahead of time. Once this pizza party begins, things move quickly. Kind of like the Kentucky Derby.

Ingredients

1 1/2 Tbsp. salted butter

2 Tbsp. finely diced onion

2 tsp. all-purpose flour

1 cup whole milk

About 1/8 tsp. freshly grated nutmeg

1 oz. white American cheese*

2 oz. cubed smoked Gruyere cheese*

2 Tbsp. shredded white cheddar*

A pinch of ground white pepper

4 slices thin-cut smoked bacon, stretched and cut into two-inch pieces

3 slices low-sodium turkey breast*

1 large Roma tomato, washed and thinly sliced

2 sprigs fresh thyme

1 ball of My Real N.Y. Pizza Dough* (or your own favorite), rested at room temperature

  • This particular Gruyere is a processed cheese. I would not recommend this for a charcuterie board, but it is great for melting.
  • Low-sodium is the way to go, because there are already a lot of salty flavors on this pie.
  • I’ve chosen Roma tomatoes for their meaty texture and low moisture. You could also use cherry tomatoes, cut in half and face-up.

*Notes

American cheese is usually some form of cheddar, processed with a special enzyme and salts that make it ultra-melty. This is a go-to ingredient for any creamy cheese sauce I make. If you are skittish about using “processed” cheese, you can use regular block cheese, but the sauce will not be as creamy and is likely to separate and become oily during baking of the pizza.

The Boar’s Head brand of smoked Gruyere that I used here is also a processed cheese, but a regular Gruyere will work fine in combination with the white American cheese. In the original Brown Hotel recipe, a good Parmesan would be in order. I selected this cheese for the smoke flavor, to play up the smoky bacon.

I recommend using a low-sodium version of turkey breast, or fresh, home-roasted if you wish. Typical deli turkey is very salty, and it may be too much, given that the bacon and cheese sauce already have a fair amount of sodium.

For this pie, I did something a little different with my N.Y. pizza dough. I subbed in a small portion of corn flour, as a subtle nod to the bourbon in our accompanying Derby drinks. It was terrific! Never stop experimenting, friends. If you choose to use my pizza dough recipe, please note that it should be made a couple of days ahead, so plan accordingly.

I bake my N.Y.-style pizzas on a pizza steel at 550° F. If you use a stone, follow manufacturer’s instructions. If you use a pan, do yourself a big favor and buy a stone or a steel. 😉
We use a steel made by Dough-Joe, and it has been an absolute game changer for our pizzas at home.

Instructions

  • Melt the butter over medium-low heat. Gently saute the diced onion until they are soft and translucent.
  • Add the flour to the sizzling butter and whisk until smooth.
  • Allow this roux to cook for a few minutes, to soften the flavors. If you move too quickly through a roux, your sauce will have a pasty, flour taste.
  • Add the milk to the bubbly flour mixture, and whisk until smooth. Stir frequently to prevent burning on the bottom. It will take several minutes for the mixture to thicken.
  • When sauce has thickened, grate a bit of fresh nutmeg into it. I recently bought new nutmeg, and WOW! The flavor is so big, I didn’t realize how stale my previous nutmeg had become.
  • Add the American cheese cubes to the sauce and whisk until melted and smooth.
  • Add the Gruyere cubes to the sauce and whisk until melted. The smoked edges of this cheese will not melt smooth, but it’s OK.
  • For a little bit of “real” cheese flavor, I also whisked in a small amount of shredded white cheddar.
  • The finished sauce is smooth, except for bits of onion and some remaining smoked edges of the Gruyere. It’s going to be so good with the hot brown flavors!
  • Cook the bacon pieces until the fat is somewhat rendered, and bacon is cooked but not crisp.
  • Cut the turkey slices into strips, then shreds. It will be easier to scatter it evenly over the bottom of the pizza.
  • Lay the tomatoes onto a paper towel to absorb excess moisture, and give them a quick pinch of salt and pepper. Strip the thyme leaves from the stems for topping the pie.
  • For pizza dough shaping tips, see my post for N.Y. Pizza Dough. I’ve used semolina flour on the counter here to prevent sticking.
  • It should be stretched out into a circle, about 14 inches across.
  • Smear dollops of the room temperature Mornay across the surface of the dough. It does not have to cover every inch of the dough. Remember that it will melt and spread a bit on the hot steel.
  • Turkey goes on first, to prevent it from drying out. Then, scatter the bacon pieces, making sure every slice will have enough.
  • Arrange the tomato slices over the top, leaving gaps between.
  • Time for the rest of the Mornay! Strategically place small dollops between and around the toppings. Don’t try to bury anything, and keep it away from the edges.
  • Finally, “a pinch of thyme.” This is an excellent finishing touch, and I will have much more to say about this in the very near future.
  • The camera does not quite capture the drama of the Mornay sauce, bubbling up as the hot brown pizza bakes.
  • Kentucky Hot Brown pizza, anyone?

  1. Prepare the bechamel by melting butter in a small saucepan over medium-low heat. Add the diced onion. When butter begins to brown, add flour and whisk until smooth. Continue cooking, whisking occasionally, until flour begins to brown and is very bubbly.
  2. Add milk and whisk until blended and thickened. Continue to cook a few minutes to soften the flavor. Stir in the freshly grated nutmeg and the skinniest pinch of kosher salt.
  3. Add the cubes of American cheese and whisk until melted. Repeat with smoked Gruyere and then with cheddar. Stir in the white pepper. Remove from heat and cover the pan so that the sauce does not form a skin. If you work ahead and refrigerate this, warm it to smooth, spreadable consistency before making the pizza.
  4. In a cast-iron skillet, cook the bacon pieces over medium-low heat, long enough to render the fat and brown the meat, but not long enough to crisp it. Transfer bacon pieces to a paper towel to drain excess fat.
  5. Cut the deli turkey slices into thin strips, then chop cross-wise into bits.
  6. Spread the tomato slices onto a paper towel and season with kosher salt and freshly cracked black pepper. Rinse the thyme sprigs, then pat dry and strip the leaves from the tough stems.
  7. Shape the pizza dough into a 14-inch round and place it on a floured, cornmeal-dusted peel for easy transfer to the oven.
  8. Spoon small dollops of the cooled Mornay sauce onto the dough, and gently even it across the dough with the back of your spoon.
  9. Arrange the turkey all over the sauce, then the bacon and tomato slices.
  10. Add more small dollops of Mornay, between and around the other ingredients. It’s OK to overlap the other toppings, but try not to “bury” them, and keep the dollops away from the edges of the pie.
  11. Sprinkle all over with the fresh thyme leaves, and slide the pizza onto the hot steel. Bake for about 7 minutes, until crust is golden and crispy and Mornay is browned and bubbly.

Kentucky Hot Brown PizzaDownload

Hungry for more Kentucky Derby watch party foods?

Harvest Turkey Salad

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Thanksgiving leftovers are a little bit like family—you can wait ‘til they arrive, and you sure are glad to see them go. So far, we’ve enjoyed full leftover plates, grilled cheese sandwiches made with leftover turkey and other accoutrements, and of course the comforting leftover turkey gumbo that I shared yesterday.

On the fresher side of things, how about a fall harvest-themed salad option that makes the most of leftovers in a bright new way? There are plenty of autumn ingredients in here, but lots of fresh and healthful things to soften the reality that you’re still eating leftover turkey.

For me, a salad must hold a variety of interesting flavors and textures, so this one has shaved fennel for a little crunch, dried cranberries for a little chew, roasted bites of butternut squash for soft sweetness, thin slices of gala apple for a little snap and an easy citrus-maple vinaigrette for a whole lot of mouthwatering goodness in every bite. The prep is minimal and the salad is pretty.

  • Three levels of crisp and crunch in this salad!
  • I like the greens to be large enough to grab with a fork, but small enough to get other toppings in the same bite.
  • The citrus and maple are delicious together in the dressing.

In the interest of full disclosure, I’ll admit that I made this salad more than a month ago, with a roasted turkey breast that we purchased at Costco for sandwiches and salads. It was filling but light, and it gave my taste buds a bit of that autumn pizzazz I was craving so much. But I know this salad would be just as good today with leftover roasted or smoked turkey breast, or if you downsized Thanksgiving this year for safety reasons and didn’t do a turkey, you could easily swap in cubes of deli roasted chicken. Heck, leave out meat altogether and make it vegan. As always, I hope you find inspiration and flavor in my recipe. Enjoy!

It’s fresh and light, but satisfying with so many fall flavors.

Ingredients

2 cups butternut squash cubes

Extra virgin olive oil

Kosher salt and black pepper

1 fat handful fresh washed kale leaves, rough chopped and thick stems removed

1 fat handful baby spinach leaves

4 romaine heart leaves, torn into bite-sized pieces

1 cup chopped leftover turkey (or deli chicken)

1/2 fresh gala apple, washed and sliced thin

1/2 fennel bulb, trimmed and sliced thin

1/2 small red onion, sliced thin

1/4 cup dried cranberries

2 Tbsp. roasted, salted pumpkin seeds

Citrus-maple vinaigrette (recipe below)

Challah or brioche croutons (instructions below)

Citrus-maple vinaigrette w/sunflower oil and thyme

2 Tbsp. orange muscat champagne vinegar* (see notes)

1 Tbsp. maple syrup*

1 tsp. Dijon mustard

Salt and pepper

1 Tbsp. toasted sunflower oil

1 Tbsp. extra virgin olive oil                                                                                           

2 sprigs fresh thyme, leaves stripped

*Notes

The orange muscat champagne vinegar is a product from Trader Joe’s. If you cannot find it, I’d recommend substituting half apple cider vinegar and half freshly squeezed orange juice.

If you need to swap the maple syrup, I’d recommend half as much honey or a teaspoon of regular sugar.

Instructions

Most of this recipe needs no instruction; I don’t need to tell you how to slice an apple or sprinkle on dried cranberries. But here’s a bit of info you may find helpful for the prep of the other ingredients.

  • Use any olive oil you like to roast the butternut squash. My go-to is infused with wild mushroom and sage.
  • Roast the squash until the cubes have some caramelization, but not to the point of being mushy.
  • Reach in with your hands and scrunch the kale, a handful at a time.
  • After only a minute or so, you’ll notice the kale beginning to soften.
  • Fennel is a great addition to a salad. It’s crunchy like celery, but has a sweet and mildly licorice flavor. It tastes great next to apples, too.
  • To trim the fennel, cut off the stalks and the bottom, then cut lengthwise and use a sharp knife to cut out the triangle-shaped core.
  • The rest is just layering! I love serving salads on a platter, to show off all the great textures.
  1. Preheat the oven to 400° F. Line a rimmed cookie sheet with parchment paper or foil.
  2. Toss squash cubes with a tablespoon of olive oil, and arrange the cubes on the cookie sheet. Season with salt and pepper. Roast for 35 minutes, or until fork tender and lightly caramelized. Cool completely.
  3. In a large, deep bowl, drizzle a tablespoon olive oil over the chopped kale leaves. Using your hands, reach into the bowl and “scrunch” the kale throughout the bowl. As you massage the greens, they will soften up and wilt in volume. Give it a light sprinkling of kosher salt and pepper and then let it rest while you prep the other salad ingredients.
  4. Make the dressing: combine vinegar, maple syrup, Dijon mustard, salt and pepper in a small bowl or glass measuring cup. Gradually stream in sunflower oil and olive oil, whisking constantly to emulsify the dressing ingredients. Alternatively, you could combine all dressing ingredients in a lidded jar and shake the daylights out of it. Whatever works for you.
  5. Massage the kale once more, then add the spinach and torn romaine leaves and toss to combine.
  6. Drizzle about half of the citrus-thyme vinaigrette over the greens and toss again. Transfer the greens to a platter or individual serving plates.
  7. Add the cubed turkey to the salad. Scatter the pieces of onion, apple and fennel evenly over the greens. Sprinkle with dried cranberries and roasted pumpkin seeds and drizzle the remaining dressing over the entire platter.
  8. Serve with croutons, if desired.

Homemade Croutons

Cut up stale challah or brioche into large cubes or torn pieces. Drizzle with olive oil. Season with salt and pepper and arrange the bread pieces on a parchment-lined baking sheet. Bake at 300° F for about 30 minutes, tossing occasionally to ensure they dry uniformly. When they are crisp but still slightly soft, remove from the oven and cool completely. For this salad, I pulled leftover sourdough pumpkin challah from the freezer. The cubes roasted up nearly the same color as the butternut squash! 🙂

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Leftover Turkey Gumbo

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One of the first things we make at our house with Thanksgiving leftovers is “something spicy.” After all the richness and decadence of the classic holiday meal, my taste buds start clamoring for Mexican food or Asian or spicy Italian—really, anything but gravy and potatoes, if you don’t mind. This year’s turkey went on the smoker with a spice and maple sugar rub, so I wasn’t sure how the flavors would work in some of our other usual “planned-over” recipes, but they were perfect for a spicy gumbo. We had heat, smoke, chunky vegetables and an all-day simmer, and that’s covering all the bases for my post-holiday cravings.

Is my gumbo authentic? Who knows, and I’m not even sure who is qualified to judge it. There are as many “authentic” gumbo recipes as there are grandmothers in Louisiana, and you’d likely find they run the gamut from thin soup to chunky stew. Some will be as brown as molasses and others will have tomatoes. Some will be spicy as all get-out, and others will be filled with sweet juicy crab. Okra is standard in most gumbo recipes, but some cooks favor filé, a powdered form of sassafras root that serves as a thickening agent. My gumbo has a roux base and okra, and it’s dang spicy because I make the roux with a blend of canola oil and cayenne-infused olive oil, the latter of which is really hot.

What I’m getting at is simple: my rules are mine, and this gumbo makes everyone at my house happy. It’s delicious as soon as it’s ready and even better after a day or two in the fridge. It uses simple ingredients and it’ll help you clear out some of the space-hogging leftovers (including that huge turkey carcass). And the most “exotic” thing in it is a half bag of frozen okra. You can handle that, right?

If you’re staring down the remains of a Thanksgiving turkey and feeling inspired for a new leftover tradition, give it a go. 🙂

It’s a hearty, satisfying bowl of post-Thanksgiving goodness.

Rule #1 – Do not rush the roux

I’m sorry, dear ones, but I cannot imagine this part is possible in an insta-pot. The roux (equal parts oil and flour) is the backbone of my gumbo, providing flavor and also an assist on thickening. Without roux, this would just be turkey and okra soup. The roux cooks low and slow on the stovetop for about an hour, and I use that time to prep all my other ingredients. If this seems high-maintenance to you, there are instructions online for roasting a roux in the oven (though I’ve never tried it), but this is a breeze on the stovetop. Get it started, then let it be except for an occasional stir. If you get impatient and rush the roux, you will end up with something that tastes either uncooked or burned.

  • The swirls of color you see are result of my blending canola oil with cayenne-infused olive oil. Heat it a minute before adding the flour.
  • Allow the roux to cook momentarily to kick-start the process. Whisk or stir to prevent the flour from clumping. When it’s bubbly and foamy, reduce the heat to very low and set a timer.
  • The roux at the 20 minute mark. Give it a stir.
  • The roux at 30 minutes. Give it a stir to loosen the flour that has settled to the bottom.
  • At 40 minutes, you can really begin to see the color changing. Stir it.
  • At the one hour mark, my roux is a deep amber color, and it’s ready!

Rule #2 – It must include the trinity

You have probably learned, from TV chefs Justin Wilson or Emeril Lagasse, that onion, celery and bell pepper make up the “holy trinity” of flavors used in Cajun recipes. The combination is essential, whether your menu includes gumbo, étouffée or jambalaya. Thank God there’s a use for the rest of the celery that didn’t go into the dressing. I use sweet onions, but yellow or Spanish onions are fine. I’ve long considered the color of bell pepper to be discretionary, and for this batch of gumbo, I went with a combination of red and green bells because it’s what we had on hand.

Celery + onion + bell pepper = trinity.

Rule #3 – Use a rich stock, preferably homemade

Gumbo recipes require a fair amount of broth or stock, and making homemade stock is the easiest way in the world to eke out every last bit of flavor from your Thanksgiving turkey. After you’ve picked all the useful meat off the frame, drop it into a heavy stockpot with any scraps of turkey skin, a cut-up onion, handful of garlic cloves, a few celery stalks, some peppercorns and a bay leaf or two. Add enough water to nearly cover it and cook it—and I mean really cook it—until you can pull the bones out clean. This will take hours, and nobody would blame you if you decided to do this in your slow cooker overnight. There’s a world of flavor hiding inside those bones, and a slow-simmering stock is far and away more nutritious than anything you could pour out of a can or carton. Plus, this fulfills one of my grandma’s golden rules: waste nothing. If you aren’t making gumbo, I hope you’ll make a stock from your turkey frame anyway, even if you just put it in containers to freeze for later.

  • The turkey frame should be at least half-way submerged under the water, but not fully covered. I used onion ends and didn’t bother removing the paper skin from the garlic.
  • When the bones pull out clean, the stock is finished. Look at that rich color!
  • I don’t even know what kind of bone this is! Remove and discard the solids, then strain the broth into a large bowl and chill it overnight.

Rule #4 – Use two kinds of meat

The options are wide open for gumbo—chicken, turkey, shrimp, crab, sausage, crawdads or whatever. But for the most interesting texture and flavor, I always use a combination of at least two meats. Turkey is obviously the main meat this time, and I’ve used the dark meat for its texture and flavor, plus a spicy leftover smoked sausage link. I got my hubby a humongous new smoker for his birthday this year, and he couldn’t see the sense in having empty rack space, so in addition to the spice-rubbed turkey, he smoked a large salmon fillet and about six flavored sausages. If you choose any of the seafood options for your gumbo, I recommend adding them at the very end to avoid overcooking them.

  • Our sausage was “spicy Italian,” and the flavors blended just fine with the Cajun gumbo ingredients.
  • See the pink outer edges? That’s smoke flavor!

OK, and listen, if you want more mumbo jumbo on the gumbo, you can check out this link for more information than you could have ever hoped for.

Otherwise, grab an apron and let’s start cooking! My recipe makes approximately six hearty servings.

Ingredients

4 Tbsp. vegetable oil* (see notes)

4 Tbsp. all-purpose flour

1 cup each chopped onion, celery and bell pepper

4 cloves garlic, crushed and chopped

Salt and pepper, of course

1/2 tsp. crushed red pepper, cayenne or smoked paprika* (see notes)

2 cups leftover turkey, chopped into bite-sized pieces (dark meat preferred)

1 leftover smoked sausage, cut into bite-sized pieces

1 quart homemade turkey or chicken stock (instructions below)*

2 cups vegetable broth or chicken broth

1 bay leaf

1/2 tsp. dried thyme leaves

1 1/2 cups frozen sliced okra

Cooked brown rice for serving

*Notes

You can use vegetable, peanut or canola oil for the roux. Alternatively, if you like it spicy, use some amount of cayenne-infused olive oil, available at one of the specialty oil and vinegar shops that have popped up everywhere. I go half and half, canola and cayenne olive oil, and this combination delivers enough heat that I will typically forego the optional red pepper flakes. Note that the cayenne oil has a deep orange color, so you’ll want to consider that in determining when the roux is ready. For clear oil, a caramel color roux is dark enough. When using cayenne-infused oil, let it develop until it reaches a deep amber shade.

Your heat preference will dictate how much (or which kind) of optional hot pepper you should add to your gumbo. Remember that you can always shake some Frank’s RedHot sauce onto the gumbo at serving time. This is a terrific option when different members of the household have a different threshold for heat.

If you don’t have a leftover turkey carcass, or the time or patience to make homemade stock, substitute equal amount of chicken bone broth. You’ll find cartons of this in the soup aisle of a well-stocked supermarket.

This is some serious comfort food for a chilly December night!

Instructions

The visual walk-through will probably do it for you, but if you’d like written instructions, keep scrolling. I’ve listed them below, along with a downloadable version for your recipe files. First, build the roux, and remember to take your time.

  • At the one hour mark, my roux is a deep amber color, and it’s ready!
  • Stir in the trinity to coat it in the roux, then do the same with the garlic. Season with salt, pepper and any hot spices you’re using.
  • After 10 minutes, the trinity has softened enough to continue building the stew.
  • Stir in the cut-up turkey to coat it with the roux, then do the same with the sausage.
  • Even distribution of the roux throughout the gumbo makes it easier to blend in the stock.
  • After chilling, the stock will be congealed. If you wish, scrape off the solid grease that rests on top. No need to heat this before adding it to the gumbo.
  • Veg broth adds a little more liquid for the simmering stage.
  • If you happen to have fresh thyme, by all means use it, but increase the amount to 2 teaspoons. The bay leaf adds an herbal complexity to the gumbo.
  • Add the okra for the final half hour. No need to thaw or cook it before adding it to the gumbo.
  • You should have seen me trying to wave away the steam long enough to get a picture. This rad gumbo is ready to be served!

Homemade turkey stock (make a day ahead)

1 turkey frame, picked clean of useful meat

1 medium onion, rough-chopped (use the ends, too)

4 ribs celery, cleaned and cut up into chunks (leafy ends are OK, too)

4 cloves fresh garlic, crushed

1 tsp. black peppercorns

2 bay leaves

Enough water to mostly cover the turkey frame

Combine all ingredients in a heavy-bottomed stock pot over medium heat. Bring to a boil, then cover, reduce heat to low and simmer several hours, until the bones are stripped clean and the stock is a rich, golden color. Remove and discard solids and strain stock into a large glass bowl or pitcher. Cool completely, then cover and refrigerate overnight. When the stock is fully chilled, it will be easy to scrape off excess grease, which will be congealed at the top. You’ll want to keep a small amount of the grease, though, for added flavor in your gumbo.

Instructions for gumbo

  1. Place a large, heavy-bottomed stock pot over medium heat. Add oil. Add flour and whisk until bubbly, then reduce heat to the lowest setting. Allow roux to develop for about an hour, whisking or stirring occasionally. When the color resembles caramel (or dark amber, if using a cayenne oil), proceed to the next step.
  2. Increase heat to medium and add the trinity. Stir to combine, season with salt, pepper and optional hot pepper, then add the garlic, cooking and stirring for about 10 minutes, until vegetables are softened and mixture feels “loosened up” a bit.
  3. Add cut-up turkey and sausage and stir to coat them in the roux. Add the turkey stock, a little at a time, stirring in between. Add vegetable broth, dried thyme leaves and bay leaf. Reduce heat to low and simmer for about two hours.
  4. Add frozen okra and stir to blend it into the stew. Increase heat to medium-low and simmer for 20 – 30 minutes, until okra is no longer bright green, and tender to your liking.

Serve gumbo over hot cooked brown rice. Spike it with Frank’s RedHot sauce if you’d like.

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Sausage Stuffed Turkey Meatloaf (& “faboo” mushroom gravy)

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Here I go again, twisting up a classic to put the best flavors of Thanksgiving on the table with minimal stress. If you’re looking for a way to simplify your homemade holiday dinner, but still have your favorite turkey, sausage stuffing and gravy combo, this might be the best thing you read all day.

My ground turkey meatloaf has a swirl of spinach and sausage stuffing, packing all the flavor of Thanksgiving into one easy but impressive main dish. As a bonus, I’m sharing one of our family’s favorite turkey day sides—a rich and tasty mushroom gravy, which happens to be vegan (but don’t let that stop you). You may wonder, “why offer a vegan gravy over turkey meatloaf?” I love having a single gravy on the table that makes everyone happy, whether or not they eat meat, and this one is the stuff. It is as good on any meatloaf with mashed potatoes as it is in the sauce of your favorite green bean casserole or as a savory accompaniment to nearly anything you serve at Thanksgiving.

If you enjoyed my darling husband’s recent guest post for spinach balls, now is the time to make a batch because the sausage stuffing swirl in this meatloaf makes use of leftover spinach balls. If you don’t have time to make the spinach balls in advance, you could create a similar blend with some herb stuffing mix and frozen spinach (I’ll offer suggestions).

This meatloaf exceeded my own expectation, which is really saying something, given that I have made many other “stuffed” versions of meatloaf in the past. We liked it so much it will find its way to our table again as a Sunday Supper later in the winter, you can bet on it. And we’ll serve it up with Les’s amazing garlic mashed potatoes, just like we did with this one. This is teamwork, friends, and it is delicious!

Served with Les’s incredible potatoes and the savory mushroom gravy. I’m in heaven!

Ingredients

1/2 cup dry herb stuffing mix (I used Pepperidge Farm brand)

1/4 cup whole milk

1 lb. all-natural ground turkey* (see notes)

About 1 Tbsp. extra virgin olive oil

1 medium onion, diced (divided between layers)

A few shakes poultry seasoning

1 large egg

2 large leftover spinach balls,* cut into very small dice, measuring almost 1 cup

1 bulb roasted garlic

4 oz. ground breakfast sausage (uncooked)

1/4 cup plain panko or other bread crumbs

*Notes

For turkey meatloaf, I always choose regular ground turkey rather than turkey breast, which tends to be drier. If you choose ground turkey breast, consider adding an extra egg white or an extra tablespoon of olive oil to make up for the lost moisture.

The spinach ball recipe my hubby shared a couple weeks ago gets a lot of attention at our house, especially with Thanksgiving guests. If you don’t have time to make them in advance of this recipe, try this as a substitute:

3/4 cup dry herb stuffing mix
1/4 cup frozen dry spinach (thawed and squeezed dry)
2 Tbsp. parm-romano blend
Additional egg white + 2 Tbsp. chicken or vegetable broth

Combine all ingredients in a bowl and allow time for the dry mixture to absorb the liquid ingredients. It should still feel somewhat dry and rather firm; from there, proceed with the recipe.

Instructions

Follow along in my kitchen to see how I made this mouthwatering meatloaf. Written instructions are below, along with a downloadable PDF for your recipe files.

  • Smash the stuffing mix into the milk to break up large pieces. Give this mixture at least 20 minutes to become saturated and “paste”-like.
  • Any poultry seasoning will lend a savory touch that we all associate with Thanksgiving.
  • The stuffing “paste” will add soft texture and Thanksgiving flavor to the turkey meatloaf.
  • The spinach balls are easy to chop into fine dice when they are cold. I chopped enough to measure about one cup.
  • Add the remaining onions and roasted garlic. See my notes for substitution ideas for the spinach balls.
  • I added the sausage in small clumps so that the mixture could pulse together easier.
  • A few pulses gave me the texture I wanted. Not quite smooth, but fully incorporated and uniform.
  • Arrange small lumps of the stuffing as evenly as possible over the turkey layer, then go over the layer again to fill in gaps.
  • Layer the sausage stuffing a bit heavier on one short end of the rectangle, where you will begin the rolling. Leave an inch “naked” on the other end, where you’ll seal the roll. Cover with plastic wrap and refrigerate at least an hour before you try to roll it.
  • Use the short end of the parchment to assist with rolling the meatloaf. Begin with the end that is heavier on stuffing filling.
  • Keep tension on the parchment as you go, so the meatloaf will roll up tightly with no gaps.
  • Some of the mixture will stick to the parchment, but press on. Use a rubber spatula to scrape it from the paper and patch the meatloaf.
  • I pressed panko crumbs all over the top and sides of the meatloaf to add a “crust” texture during baking. Regular bread crumbs would work also.
  • Wrap your rolled up meatloaf tightly in plastic wrap, and twist the ends to keep it compact in the fridge overnight. This will help the meatloaf hold its perfect shape in the oven.
  • To get the crust I wanted on the meatloaf, I spritzed it all over with olive oil spray.
  • One final quick seasoning of salt, fresh black pepper and a few shakes of dried thyme leaves, then into the oven for an hour.
  • The only way to know if meatloaf is done is to check internal temperature for at least 165° F. This one is ready! Rest 15 minutes before slicing.
  • This is exactly how I imagined this would look. Crispy crusted edges, with tender turkey and stuffing.
  • What favorite vegetable would you add to the open spot on the plate? 🙂
  1. Combine dry stuffing mix and milk in a small bowl and rest at least 20 minutes, allowing time for crumbs to be fully moistened.
  2. Heat a small skillet over medium heat. Swirl in extra virgin olive oil and add the diced onion. Saute until onions are soft and translucent. Sprinkle with salt, pepper and poultry seasoning.
  3. In a medium bowl, combine the ground turkey, half of the sauteed onions, stuffing “paste” and egg. Season the mixture with salt and pepper, then set aside.
  4. In the bowl of a food processor, combine spinach ball bits, remaining sauteed onions, roasted garlic and raw sausage (pulled apart into pieces). Pulse mixture several times until it is uniformly blended.
  5. Line a small baking sheet with a piece of parchment paper. Scatter panko crumbs evenly over the paper. Using a rubber spatula, spread the ground turkey mixture evenly over the crumbs, shaping a rectangle approximately 9 x 13″.
  6. Using your hands, grab up tablespoon-sized lumps of the sausage mixture and place them over the turkey layer. Don’t rush this step because it will be tough to separate the layers if you misjudge the amount as you go. I placed “dots” of the sausage mixture all over (keeping one short end bare for sealing the roll later), then filled in noticeable gaps with the remaining mixture until all was used. Press the sausage mixture firmly to seal it to the turkey layer. Lay a sheet of plastic film on top of the sausage layer and refrigerate the mixture for at least an hour. The chilling time will make it easier to roll up the meatloaf.
  7. To roll up the meatloaf, begin by lifting the parchment and slightly fold the meatloaf onto itself. Continue this motion, keeping the roll tight as you go. Some of the turkey may stick to the parchment, but you can use a rubber scraper to remove it and patch the roll. Full disclosure: this step was pretty messy, but I pressed on to finish the shaping.
  8. Press on any loose bits of panko crumbs, adding more if needed to lightly coat the shaped meatloaf. Wrap the rolled-up meatloaf as tightly as you can in a sheet of plastic film, twisting the ends as with a sausage chub. Tuck the twisted ends underneath, and chill the roll overnight.
  9. Preheat oven to 400° F. Line a baking sheet with parchment paper.
  10. Place the meat roll onto the lined sheet and lightly spray the entire meatloaf with olive oil spray.
  11. Bake at 400° for 15 minutes, then reduce oven temperature to 375° and bake 45 more minutes.
  12. Test internal temperature to be sure it is at least 165° F. Cool 15 minutes before slicing.

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But wait, there’s more!

BONUS RECIPE:

Put-it-on-Everything Mushroom Gravy

This all-purpose sauce is so delicious, and we use it in many ways at Thanksgiving, especially when Les’s vegan daughter has been able to join us. It’s fantastic on mashed potatoes and turkey, in casseroles with green beans or (I’m speculating) perhaps even straight from the pan by the spoonful.

Please don’t assume, if you’re a meat eater, that you’d feel cheated with a vegan gravy recipe. I’m not exaggerating to declare that everyone at our table chooses this gravy over standard turkey gravy, hands down. My friend, Linda, has a special word for it: “faboo!” 😀

I prefer to make this gravy ahead, so that I have it ready when the mood strikes me to add it to another recipe, but if you’re short on time, it can certainly be served immediately after preparing it.

Ingredients (makes about 2 cups)

4 Tbsp. extra virgin olive oil* (see notes below)

1/2 medium onion, finely minced

About 6 large cremini mushrooms, cleaned and diced small

1 tsp. Umami seasoning*

1 bulb roasted garlic

2 Tbsp. all-purpose flour

1 1/2 cups low-sodium vegetable broth*

Salt and freshly cracked black pepper

*Notes

Any good quality olive oil will work here, but I’m somewhat addicted to this one (pictured below), which is infused with the flavors of wild mushroom and sage. You can find it at one of the specialty olive oil stores that have popped up all over the U.S. It’s terrific for roasting butternut squash, too!

The Umami seasoning is a Trader Joe’s item, and it contains mushroom powder, garlic powder, sea salt and red pepper flakes. If you cannot find it, just add a few of the red pepper flakes or a slight sprinkle of ground cayenne for a subtle touch of the same heat. The recipe already has plenty of mushroom and garlic.

Vegetable broth ingredients vary a great deal, and for most of my recipes, I recommend one that does not have tomato in it. I favor this low-sodium version from Costco, which contains carrot, onion, celery and mushroom, but not tomato, which changes the acidity of some recipes. If you are not concerned with the vegan aspect, you could also use chicken broth.

This oil is produced by a company called Veronica Foods, supplier to so many of the boutique olive oil and balsamic vinegar shops around the U.S.
This oil is produced by a company called Veronica Foods, supplier to so many of the boutique olive oil and balsamic vinegar shops around the U.S.
I go through a bottle of this stuff during the holidays, especially when I'm creating a vegan dish.
I go through a bottle of this stuff during the holidays, especially when I’m creating a vegan dish.
Try to choose a vegetable broth with pure, simple ingredients, and low sodium so you have more control of your recipe's flavor.
Try to choose a vegetable broth with pure, simple ingredients, and low sodium so you have more control of your recipe’s flavor.

Instructions

  • Add the mushrooms in batches. If the pan is crowded, they will steam rather than brown. Add more oil as needed.
  • Does it seem excessive to use an entire bulb of roasted garlic in this gravy? Yes, and that’s exactly the point. 🙂
  • Cook the mixture until the flour is absorbed and it begins to bubble a bit on the edges. Don’t be concerned if it sticks to the pan at this point.
  • The broth will soften any bits stuck to the pan, and as the gravy simmers, it will thicken up.
  1. Place a heavy-bottomed saucepan over medium heat. Swirl in 2 tablespoons of the olive oil and sauté the onions until soft and translucent.
  2. Add another tablespoon of oil and half of the mushrooms. Sauté until moisture is reduced and mushrooms are soft, then repeat with remaining oil and mushrooms.
  3. Season with salt, pepper and umami seasoning. Add roasted garlic and stir to blend it in.
  4. Sprinkle flour over the mixture and cook one minute until the flour seems absorbed and mixture begins to bubble.
  5. Add broth, a little at a time, and stir or whisk into a smooth and thickened sauce consistency. Simmer on low heat several minutes before serving.

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Thanksgiving Mini Meatloaf

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Thanksgiving will be different for a lot of folks this year. Sure, some percentage will press on with their big gatherings, but between the pandemic, travel restrictions and general upheaval and uncertainty, many more of us (my husband and me included) will have lots of extra space at the table, and the menu will either be smaller, less elaborate or altogether different.

At our house, we have already opted for experimentation and wild cards with our menu. This will be the year we do a bourbon brine, or smoke a turkey breast or whip up a venison sausage dressing. I’ll be taking creative liberty with the side dishes, too, because, well, why not?

Over the next week, I’ll be sharing plenty of recipes—twists as well as classics from our personal recipe playbook. In the midst of the excitement, I’m also having fun creating new ways to enjoy the flavors that are so traditional for Thanksgiving, even if the dishes aren’t. If you missed the savory sausage mac and cheese baked in a pumpkin, you’ll definitely want to go check that out. It’s as tasty as it is pretty!

Today, I’m whipping up a batch of miniature meatloaves that have all the same flavors you’d expect for Thanksgiving. These little minis have a base of seasoned ground turkey, blended with sage stuffing mix and onions, a middle layer of sautéed kale and onions with mushroom seasoning, and a rich and fluffy top layer of Yukon gold and sweet potatoes. They’re conveniently portioned for sharing or freezing, and if you don’t have a mini loaf pan, you can make them instead in a regular or jumbo muffin tin.

Each bite of mini meatloaf delivers the Thanksgiving flavor that I’ve been craving every day since the beginning of November. Best of all, these are a snap to make, and they are ready for the oven in less than an hour.

Every bite has a perfect balance of moist, tender meatloaf, savory hearty greens and soft sweet potato.

Ingredients

1/2 cup Pepperidge Farm herb seasoned dry stuffing mix

1/4 cup whole milk

Extra virgin olive oil

1 medium onion, chopped and divided between layers

2 fat handfuls washed kale leaves, chopped (heavy stems removed)* (see notes)

1 tsp. Umami seasoning (powdered mushroom flavor from Trader Joe’s)*

1 large sweet potato, scrubbed clean and baked*

2 large Yukon gold potatoes, peeled and cut into chunks

3 Tbsp. butter, melted

1 egg white

1/4 cup grated parm-romano blend

1 lb. ground turkey*

1 large egg

1/2 tsp. poultry seasoning

2 Tbsp. chopped sun-dried tomatoes

*Notes

I had a big bag of kale already in the fridge, but if you prefer, you could substitute spinach. I think shredded brussels sprouts would also be excellent here.

Can’t get your hands on the umami seasoning? No problem. Chop up a few mushrooms very fine and toss them into the skillet ahead of the kale, to give them time to sweat out their moisture.

I’ve listed the sweet potato as “baked” because I had one leftover. If you prefer, cut up the sweet potato and cook on the stovetop along with the Yukon golds.

If you opt for ground turkey breast, the mixture may be a bit drier than regular ground turkey. Consider adding a drizzle of olive oil to the meat mixture to make up the moisture difference.

Instructions

  • Give the dry stuffing mix at least 20 minutes to absorb the cold milk. This “paste” mixture will be a binder for the meatloaf, and lend a distinctive Thanksgiving flavor.
  • An egg white helps the potatoes remain moist during baking. The parm-romano blend adds a savory balance.
  • I seasoned the onions with a few shakes of poultry seasoning.
  • This umami blend is so delicious! If you can’t get it, substitute with some finely chopped mushrooms and a little garlic powder.
  • The turkey mixture is very soft, and mixes easily with a spoon.
  • The turkey layer should be the thickest. I filled the cups up to the halfway mark.
  • Divvy up the kale mixture over the turkey, and use a fork to lightly compress the layers.
  • Evenly layer the Yukon gold-sweet potato mixture on top, and be sure to spread it to the edges of your muffin or loaf cavities.
  • I used the tines of my fork to make lines on top of the potato, and one last twist of freshly ground pepper before baking.
  • The egg white in the potatoes contributes to the puffiness on top.
  1. Preheat oven to 350° F.
  2. In a small bowl, combine the dry stuffing mix with the milk and allow it to rest a bit. Stir the mixture occasionally to ensure all liquid gets absorbed and the mixture becomes paste-like.
  3. Place cut-up potatoes in a medium pot and boil gently over medium heat until they are just barely fork tender. Drain and transfer to a bowl. Add butter, egg white, parmesan and freshly ground black pepper. Stir to combine.
  4. While potatoes cook, place a non-stick skillet over medium heat. Add a drizzle of olive oil and sauté half of the chopped onions until softened and somewhat translucent. Season with poultry seasoning, salt and pepper.
  5. Remove half of the cooked onions to a large bowl, along with the raw ground turkey. Add egg, sun-dried tomatoes, stuffing paste, salt and pepper. Stir to combine, then set aside.
  6. To the same onion skillet, add the chopped kale and sauté (use a bit more oil if needed) until kale is wilted and softened. Sprinkle with umami mushroom seasoning and stir to blend.
  7. Time to assemble the mini meatloaves! Spray the cups of your mini pan with olive oil spray, then fill each cavity about halfway with the turkey mixture. Press down with a fork or spoon to ensure the meat is packed thoroughly to the edges. Next, divide the kale mixture over the turkey layer, and press down again. Finally, top the loaves with the mashed potato mixture.
  8. Press the potato mixture with the tines of a fork to leave lines on top.
  9. Bake the meatloaves for 35-45 minutes (depending on the size of your mini pan cavities—for muffin tins, check doneness after 35 minutes. My meatloaf pan had cavities for 8 mini loaves and it took 45 minutes).
Just these, and a little dab of cranberry relish, and you’d have a complete Thanksgiving mini-meal! 🙂

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Follow the steps and pictures above, or click below to download a printable version for your recipe files!

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