The Meal that Keeps on (Thanks)Giving
What could possibly be better than Thanksgiving dinner? Not much. But the next best thing? Leftovers. Enjoy your Thanksgiving leftovers with these three gobble-worthy recipes.
Buffalo Turkey Dip
- 2, 8 oz packages of cream cheese; softened
- 1 cup ranch dressing
- 1 cup Franks Red Hot or other hot sauce
- 2 cups shredded turkey meat
- 2 cups shredded Cabot mozzarella
Preheat oven to 400 degrees. In a bowl, combine all ingredients until there are no clumps of cream cheese. Transfer into an oven safe dish and cover with tinfoil. Bake for 15 minutes and then uncover and bake for another ten minutes. Remove from oven and serve with chips.
Clarina’s Famous Potato Rolls
- 2 cups mashed potatoes (well mashed)*
- 3 large eggs
- 1 1/4 cups sugar
- 2 cups lukewarm water; divided **
- 1 Tbsp salt
- 9 or 10 cups bread flour
- 1 1/2 cups soft butter (not melted)
- 2 packages rapid rise yeast
Combine butter, sugar, salt, mashed potatoes and 1 cup of lukewarm water in stand mixer and mix for a few minutes on very low speed. Add the 3 large eggs and the other cup of lukewarm water and mix on very low speed. Keep mixing on low speed and add flour, 1 cup at a time, and sprinkle a little yeast each time with the flour. Keep mixing it at low speed as you mix in each cup of flour and sprinkle of yeast. After it is all mixed well, place on floured board and knead a few times (for about a minute or two. You may need to add in a little flour as you knead so it isn’t too wet. Place dough in a large buttered bowl, roll slightly to coat all sides with butter. Cover with a damp cloth and put in a warm place and let rest until double in size (approximately 2 to 3 hours). Punch down dough on floured board and knead slightly (a minute or so) and make into small balls. Roll balls in flour and place on cookie sheet. Cover with a damp towel and let it rise in a warm place until double in size (approximately 1 to 2 hours). Bake at 400 degrees for about 15 to 25 minutes or until brown. This makes about 60 rolls.
*You can use leftover mashed potatoes or instant mashed potatoes. They work equally well. If you use instant, prepare them with all milk instead of water and milk.
*Lukewarm water is 110 to 115 degrees.
Squash Curry Soup with Peanut Pesto
- 4 cups of squash of your preference; boiled or roasted
- 4 shallots; minced
- 1 head of garlic; minced
- 4 inches of ginger; grated
- 2 Tbsp. of coconut oil
- 2 cans of light coconut milk
- 3 Tbsp. of green curry paste
- 5 cups of water or veggie stock
- 1/4 cup of maple syrup
- 1/4 cup of fish or soy sauce
- Juice of 2 limes
- Salt; as desired
Cut squash into 1/2 inch chunks—set aside. Add coconut oil, shallots, garlic and ginger to a large pot. Sauté over medium heat until soft and fragrant—about 5 minutes. Stir in coconut milk, curry paste, water or veggie stock, maple syrup and fish or soy sauce. Add the squash and simmer for a few minutes, making sure it doesn’t come to a boil. After the squash is broken down and beginning to mix with the other ingredients, puree soup until smooth. Add salt and lime to taste.
- 1 bunch of fresh mint
- 1 bunch of fresh basil
- 3 cloves of garlic
- 1/4 cup of roasted peanuts
- 5 dried chiles
- 3 Tbsp. of soy sauce
- 1/4 cup of water
- Peanut or sesame oil; as desired
Add first six ingredients to blender and puree, adding water until reaching a smooth consistency. Add peanut sauce or sesame oil as desired.