The author of “69 Quickies in the Kitchen” Joan Vogel joined us with some delicious recipes that you can whip up with your Thanksgiving leftovers. “69 Quickies in the Kitchen” is available at www.amazon.com or www.shoppingcartchef.com Just in time for the new year, Joan has a calendar called “My Doggy Sleeps on the Bed”. 100% of the proceeds go to local shelters. For more information, go to www.truetalepress.com
For the complete recipes mentioned in the segment, see the information below.
TURKEY CON VINO WITH A STUFFING CRUMB CRUST
Truly a RELAXED recipe with all kinds of yummy leftovers…taste as you go, measurements are casual
2, 3, 0r 4 C. left over Turkey, in large pieces both dark and white meat…with skin, juices, and cooked herbs (optional)
1 C. gravy if you have,
2-3 C. cooked, but leftover savory green veggies; like green beans, spinach, leeks, carrot, cooked celery, mushrooms, brussel sprouts.
Preheat oven to 375%. Put all of the above in a deep roasting pan. Not enough juices or gravy?…
add I- 2C chicken stock, and 1 C white wine.
Cover with foil so things don’t dry out. Heat until hot…no real cooking necessary; about 15-20 minutes
When ready to serve, taste for seasonings and add more wine and warm broth if necessary.
Transfer to heat proof serving platter with deep sides.
Garnish with 1-1 1/2 cup stuffing crumbs which have been browned and crisped in a pan with butter.
Also nice to throw in some green..like fresh rosemary or sage leaves.
Serve immediately…lots of juice??? Serve with a warm crusty bread, or leftover mashed potatoes warmed.
SWEET POTATO PANCAKES, WITH A CALIFORNIA KICK
For each pancake use
2 Tbs. mashed sweet potatoes
Flatten to desired thickness on a board with
4 Tbs ‘Wondra’ flour mixed with 1/2 tsp cayenne pepper.
Being very gentle with the pancakes, saute in a pan with butter, over medium high heat, until crisp on both sides…keep warm.
Serve on a platter with crush candied walnuts, and chopped mint or cilantro (optional)
INSTANT PUMPKIN AND PECAN MOUSSE WITH WHIPPED CRAM AND GINGER COOKIES
1/2 C. Pie Filling for each mousse….gently fold in
1/2 C. whip cream for each half cup of filling…
Fill martini glasses or champagne flutes, or any other unlikely small glass container with the mousse…refrigerate until ready to serve.
Garnish with a dollop of whipped cream and a sprig of mint, and a ginger cookie.