Thanksgiving Leftovers featuring Driscoll's Organic Berries
While everyone loves Thanksgiving leftovers, I find that most aren't so enthusiastic about repeating the same meal the next day. While shopping for my Thanksgiving Turkey I pick up a few pints of Driscoll's Organic Berries to put out as a pre-dinner snack with my cheese board, but more so to incorporate into my day-after (and then, after that) meals. Berries may not be in season at Thanksgiving time, but when you buy Driscoll's you know that they're grown to be super-fresh and always super-delicious. And don't forget to check out Driscoll's website for other great Thanksgiving dinner leftover ideas
Recipe: Turkey Hand-Pies with Sweet 'n Spicy 'n Smoky Dipping Sauce
Hand-pies are perfect little snacks and work wonders on the day-after brunch buffet. Your frozen puff pastry can thaw on the counter top while you assemble the other ingredients. The sauce is a neat little twist that adds a ton of surprising flavor.
For the hand-pies
1 package frozen puff pastry, set out on counter top to thaw
1 cup finely chopped roasted turkey (include white and dark meat, and some skin if you have it)
1/4 cup mascarpone cheese, at room temperature
1 tablespoon fresh chopped herbs (thyme, parsley, or a combination of what you have leftover from your Thanksgiving meal)
Sea salt and fresh ground pepper, to season
1/2 cup cranberry relish
Egg wash (made with 1 egg lightly beaten with 2 teaspoons of water)
2 tablespoons The Spice and Tea Exchange's Sweet Onion Sugar (optional)
For the Sweet 'n Spicy 'Smoky Dipping Sauce
1/2 cup Driscoll's Organic black berries
1/4 cup cranberry sauce (or relish)
1/4 cup applesauce
1/2 chipotle pepper, coarsely chopped (use up to one whole chipotle pepper and add some of the adobo sauce to taste, depending on your preference for smokiness and heat)
1/2 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon cinnamon
Biscuit cutter (about 3 4 inches diameter) or a press 'n seal ravioli/hand-pie tool
Set the puff pastry out on the counter top to thaw while you prepare all the ingredients.
Make the hand-pies. Preheat the oven to 400° F. Line two baking sheets with parchment paper.
Combine the turkey, the mascarpone cheese, and the parsley in a mixing bowl. Taste. Adjust seasoning as needed. Set aside.
Lightly dust a cutting board or counter top with a bit of flour. Lay out one sheet of the puff pastry with the longest edge closest to you. Using a rolling pin, roll the puff pastry sheet out to about 1/4-inch thick. Using a sharp knife, cut the pastry in half horizontally to create two long rectangular pieces. Set one piece aside.
Working with one sheet, place about 1 tablespoon of the turkey mixture evenly spaced along the bottom half of the pastry sheet (keep the turkey toward the horizontal center-line of the pastry sheet so you can get a secure seal; use your cutter as a guide). Top each mound of turkey with a bit of the cranberry relish. Fold the top half of the pastry sheet down over the bottom and cut half moons with the turkey in the center of the pastry. Using a fork press down on the puff pastry to seal the edges. Place on the prepared baking sheet. Repeat until all the hand-pies have been cut from the pastry. Discard the scraps and repeat with the second half. Then repeat the process with the second sheet of puff pastry.
Brush the formed hand-pies with the egg wash, and if using sprinkle with a bit of The Spice and Tea Exchanges Sweet Onion Sugar. Bake at 400° F for 18 to 20 minutes until golden brown. While the pies are baking, prepare the dipping sauce.
Prepare the dipping sauce. Combine the ingredients in the bowl of a food processor fitted with a metal blade. Process until smooth. Season to taste with a bit of sugar or salt, as needed. Remove to a serving bowl.
Place the dipping sauce in the center of a decorative platter; arrange the hand-pies around the sauce bowl. Serve immediately; caution the filling in the hand-pies will be hot.
Recipe: Cornbread Bread Pudding with Blueberries
This bread pudding is a delicious twist on sweet and savory. Using your cornbread, or even your cornbread stuffing, you simply add layers of turkey and a bit of sweetness including Driscoll's Organic blueberries.
2 tablespoons butter
2 tablespoons olive oil
3 or 4 strips bacon, coarsely chopped
1 small onion (choose a sweet variety such as Vidalia), peeled and chopped, fine dice
2 cups cooked turkey
1 tablespoon orange marmalade
1 1/2 cups buttermilk
1 1/2 cups heavy cream
4 to 6 cups cornbread, cut into 1- to 1 1/2-inch cubes
1 pint Driscoll's Organic blueberries, plus additional to garnish
Coarse (kosher) salt and fresh ground pepper, to season
Butter a 2 1/2 quart casserole or soufflé dish. Set aside.
Set a large skillet over medium heat. Add the butter and olive oil; when the butter is melted swirl to combine. Add the chopped bacon and cook over medium heat until most of the fat is rendered and the bacon beginning to crisp. Add the onion and continue to cook until the onion is soft. Add the turkey and the marmalade; toss to combine. Reduce the heat to medium low and cook until the turkey is warmed through and the marmalade melted. Remove from the heat and let cool about 15 minutes tossing occasionally to evenly distribute the flavors.
Arrange a layer of the cornbread in the bottom of the casserole dish. Add a layer of the bacon, turkey, marmalade combination and then sprinkle a handful of blueberries over that. Repeat with layers of cornbread, turkey mixture, and blueberries ending with cornbread. Your casserole dish should be filled right to the top. Set aside.
In a medium mixing bowl combine the buttermilk, cream, and the eggs; whisk to combine. Season with salt and pepper. Slowly pour the mixture into the prepared casserole dish gently pressing down on the cornbread mixture to completely soak the mixture. Cover loosely with cling film (plastic wrap) and let the mixture rest about 20 minutes while the cornbread absorbs the buttermilk mixture. (Alternatively, place the casserole dish in the refrigerator while the cornbread absorbs the buttermilk mixture and until ready to bake, up to 1 day. Remove from the refrigerator about 30 minutes before baking). Preheat the oven to 350° F.
Remove the cling film and bake uncovered about 45 minutes until the mixture has set and the pudding is puffed and raised; the top should be golden brown. Transfer from the oven to a cooling rack and let set about 10 minutes. Serve while hot with fresh blueberries.
Recipe: Sweet Potato & Buttermilk Pancakes with Driscoll's Strawberry & Raspberry Ambrosia Syrup
This makes having leftovers all worthwhile come breakfast the day after thanksgiving. Sweet potatoes combine with regular buttermilk pancake mix (or your own homemade version if you prefer) and then the fresh, sweet topping of Driscoll's Organic berries mixed with cranberry relish, marshmallow, and maple syrup. This hits all the right notes at breakfast sweet, savory, and fresh, but most of all hearty and warming.
Buttermilk pancake mix prepared according to manufacturer's directions.
Leftover mashed sweet potatoes or sweet potato casserole
Water or buttermilk, to thin
2 tablespoons butter
2 tablespoons maple syrup
2 cups mini-marshmallows
2 tablespoon cranberry relish
1 cup assorted Driscoll's Organic red berries (wash and dried, strawberries should be stemmed and coarsely chopped), plus additional berries for garnish
To the prepared pancake mix, whisk in about 1 cup of leftover mashed sweet potatoes and about 1/2 cup additional water or buttermilk to thin the batter back to pancake consistency. Make the pancakes according to manufacturer's directions. Keep warm in oven while you prepare the sauce.
Place a wide-rimmed skillet or sauce-pan over medium heat. Add the butter and maple syrup. As the butter melts, whisk to combine. When melted add the marshmallows and stir to combine and coat. As the marshmallows begin to melt add the remaining ingredients and toss. Continue cooking until most of the marshmallows are melted and the cranberry relish and berries are warmed through. Place in a warm gravy boat or serving bowl.
Place a stack of sweet potato buttermilk pancakes on a warmed serving plate. Generously spoon the ambrosia and berry syrup over the pancakes. Garnish with additional fresh berries. Serve immediately.