For me, a turkey dinner is nice for one meal (or maybe 2 meals…MAX). What I enjoy even more than the epic turkey feast is turning the leftover turkey into other meals, like enchiladas or soup. This recipe for New Mexico Turkey-Tortilla Soup is not only easy to make, but it’s delicious and a perfect use for the leftover bird.

The dried ancho chile can be found in the Hispanic section of your grocery store…I found mine at Winco. I added 1 teaspoon of ground cumin to the simmering tomato-base soup. Corn would also be a nice addition. The tortilla strips are easy to make and add good flavor but the soup will still be good if you substitute crushed tortilla chips instead…just buy the best, freshest ones you can find.

New Mexico Turkey-Tortilla Soup
-recipe from The New Thanksgiving Table by Diane Morgan

This soup is simply amazing. With a completely different flavor profile than the Thanksgiving meal, it makes a fabulous Thanksgiving leftover. The thick broth is smoky-flavored and deeply rich from the addition of the ancho chile. It’s not spicy hot, just bright tasting. Serve the soup in shallow bowls and pile high the crisp corn tortilla strips for a crunchy garnish. Serves 6.

Canola oil for frying

Six 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
1 dried ancho chile, stemmed and seeded
1 white onion, chopped
3 cloves garlic, chopped
1 can (28 ounces) peeled, whole plum tomatoes, drained
4 cups canned low-sodium chicken broth
2 cups shredded roast turkey
kosher or sea salt
1 large avocado, halved, pitted, flesh scooped out, and cut into 1/2-inch dice
6 ounces (1 1/2 cups) Mexican Queso Fresco cheese, crumbled, or shredded Monterey Jack
1/3 cup lightly packed cilantro leaves
lime wedges for serving

Pour the oil into an 8-inch heavy saute pan to a depth of 1/2 inch. Place over medium-high heat until the oil is shimmering (350 degrees F on a deep-frying thermometer). In small batches, fry the tortilla strips, stirring them around, for about 1 minute until pale golden. (The oil will stop bubbling once they are crisp.) Using a slotted spoon, transfer the tortilla strips to a plate lined with paper towels. Reserve the oil.

Meanwhile, soak the chile in a small bowl of hot water for about 10 minutes until softened. Drain. Tear the chile into pieces. Set aside.

In a 6-quart saucepan, heat 2 tablespoons of the tortilla frying oil over medium heat. Add the onion and garlic and saute, stirring frequently, for about 5 minutes until soft but not browned. Remove from the heat. Transfer the onions and garlic to a blender. Add the chile and the tomatoes. Blend to a smooth puree. Pour the puree back into the saucepan and return to medium heat. Add the stock or broth and bring to a simmer. Cover the pan and simmer the soup for 30 minutes. Stir in the shredded turkey. Taste and season with salt.

To serve, divide the avocado and cheese among 6 warmed shallow bowls. Ladle the soup over top and garnish with the tortilla strips and cilantro. Serve with lime wedges to squeeze over the top.

Do Ahead: The soup, without the turkey added, can be made up to 2 days in advance. Reheat gently and add the turkey just before serving.

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Tags: ancho chile, chicken broth, Christmas, holidays, leftovers, New Mexico, roast turkey, Southwestern, Thanksgiving, tortilla soup

If you’re feeling adventurous, try this flavorful, jewel-like cranberry sauce. It’s delicious, smoky, not-too-spicy, and not-too-sweet.  I love it with roast turkey and chicken! I’ll be serving this Cranberry-Chipotle Fruit Conserve on Thanksgiving, as well as a more traditional cranberry sauce , too. It’s so good I can eat it with a spoon!

I couldn’t find dried peaches so I doubled the dried apricots. The recipe calls for real maple syrup…not the imitation pancake syrup. Use more or less chipotle depending on the level of spice you want. You can start with a little and add more if needed. Enjoy!

Cranberry-Chipotle Fruit Conserve
-recipe from Bon Appétit Magazine, October 2003

Serve with: Roast turkey, ham, or chicken. Combine with: Crackers that have been spread with cream cheese or goat cheese. Use as: A sandwich spread. Makes about 3 cups.

1 cup pure maple syrup
1/2 cup water
1/4 cup apple cider vinegar
1/2 cup chopped dried apricots
1/2 cup chopped dried peaches
1/3 cup sweetened dried cranberries
2 garlic cloves, chopped
1 teaspoon salt
16 ounces fresh cranberries (about 4 cups)
2 1/4 teaspoons chopped canned chipotle chiles*

Combine maple syrup, 1/2 cup water, and vinegar in heavy medium saucepan. Bring to boil over medium-high heat. Add all dried fruit, garlic, and salt; cook 5 minutes, stirring occasionally. Add fresh cranberries and chipotle chiles; bring to boil. Reduce heat to medium-low; cover and simmer until cranberries pop and mixture thickens, stirring occasionally, about 12 minutes. Transfer to bowl. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated. Bring to room temperature before serving.)

*Chipotle chiles canned in a spicy tomato sauce that is sometimes called adobo are available at Latin American markets, specialty foods stores, and some supermarkets.

Tags: chipotle, Christmas, condiment, cranberry sauce, dried apricots, dried cranberries, fruit conserve, garlic, holidays, Thanksgiving

This green bean dish is a far cry from the traditional green bean casserole that we all grew up with. Here, the green beans are crisp tender and topped with a sauteed mushroom and caramelized onion mixture. The combination is excellent and makes a perfect holiday side dish.

If you don’t like mushrooms then skip ‘em and double up on the caramelized onions. The dish will still be great! The caramelized onion and mushroom topping can be made a day ahead of serving…always a bonus for the busy holiday cook! Enjoy!

Green Beans with Caramelized Red Onion and Mushroom Topping
-recipe from Seriously Simple Holidays by Diane Rossen Worthington

Green beans seem to be a family favorite. I like to serve this simple yet flavorful side dish instead of the creamy green bean classic. It is perfect for Thanksgiving dinner since it can be doubled easily and transports well. Advance preparation: Make 1 day ahead through step 1, cover, and refrigerate. Reheat the topping in a skillet before serving. Serves 8 to 10.

2 tablespoons olive oil
1/2 pound cremini mushrooms, coarsely chopped
2 tablespoons unsalted butter
1 red onion, finely chopped
1 teaspoon balsamic vinegar
1 garlic clove, minced
2 tablespoons finely chopped fresh parsley
Salt and freshly ground black pepper
2 pounds tender green beans, ends removed

In a medium skillet, heat 1 tablespoon of the oil over medium heat. Saute the mushrooms for 3 to 4 minutes, or until they change color and soften. Remove to a bowl.

Add the remaining 1 tablespoon oil and 1 tablespoon of the butter. Saute the onion for 7 to 10 minutes, or until it is soft and begins to caramelize. Add the vinegar and cook, stirring constantly, for 1 minute. Add the garlic and saute for 1 minute. Add the mushrooms, parsley, and salt and pepper to taste. Remove from the heat.

Bring a large saucepan of water to a boil. Salt the water, immerse the beans in the boiling water, and cook for 5 to 7 minutes, or until tender but slightly resistant. Drain and place in a serving dish. Toss with the remaining 1 tablespoon butter and salt and pepper to taste. Sprinkle evenly with the topping and serve immediately.

Tags: caramelized onions, Christmas, green beans, holidays, mushrooms, parsley, red onions, Side Dish, Thanksgiving

Cranberry sauce is incredibly easy to make. If you’ve never made your own, I encourage you to try it this year. This recipe for Triple-Cranberry Sauce takes just minutes to prepare and is lightly flavored with orange and spice. I’ve made it many times and am always pleased with the results.

I always buy King Kelly Orange Marmalade because it’s not as bitter as other marmalades I’ve tried, and I use freshly grated orange zest instead of minced orange peel (zesting is much easier than mincing the peel). I’ve even used regular cranberry juice cocktail (1 cup) when I couldn’t find the frozen concentrate. Either way, taste the cranberry mixture while it’s simmering and add more sugar, orange zest or allspice to your liking.

If you have leftover cranberry sauce, use it in this recipe for Cranberry-Almond Coffee Cake.

Triple-Cranberry Sauce
-recipe from Bon Appétit Magazine, November 1993

“The Indians and English use them much,” wrote one visitor to New England in 1663, “boyling them with Sugar for Sauce to eat with their Meat, and it is a delicate Sauce.” Although there is little evidence that cranberry sauce was served at the first Thanksgiving, it is assumed that Indians brought it to the feast. This tangy version gets its intense flavor and color from a mixture of fresh and dried cranberries, along with frozen cranberry juice cocktail concentrate.

Yield: Makes about 2 1/2 cups

1 cup frozen cranberry juice cocktail concentrate, thawed
1/3 cup sugar
1 12-ounce package fresh or frozen cranberries, rinsed, drained
1/2 cup dried cranberries (about 2 ounces)
3 tablespoons orange marmalade
2 tablespoons fresh orange juice
2 teaspoons minced orange peel (I use orange zest)
1/4 teaspoon ground allspice

Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)

Tags: Christmas, cranberry sauce, dried cranberries, frozen cranberry juice cocktail concentrate, holidays, orange juice, orange marmalade, orange zest, Thanksgiving

I love roasted veggies! It’s amazing what a little time in a hot oven will do to humble root vegetables! Roasted veggies can be prepared a day ahead of time and reheated before serving, making them a perfect side dish for the holidays!

The recipe calls for cutting the carrots and parsnips into 3″x1/2″ pieces. I didn’t get out the ruler to measure my veggie chunks but I did try to keep them all about the same size so they’d cook evenly. The cooking time will depend on the size of the vegetable sticks/chunks. Once the roasted veggies are tender, if they need a little extra color, sometimes I turn the oven to broil for a minute or two to get those brown, caramelized spots. If you do this, stay at the oven to watch the veggies or you’ll end up with a burnt mess.

At the store, choose small to medium parsnips that are firm; larger ones can be tough and have a woody core that needs to be removed.

Roasted Carrots and Parsnips with Fresh Herbs
-recipe from The New Thanksgiving Table by Diane Morgan

Here’s one vegetable dish that doesn’t need any last minute attention from the busy Thanksgiving cook—and I’m thankful for that. These orange and ivory root vegetables, flecked with fresh herbs, complement turkey and are a colorful addition to the holiday table. Parsnips are woefully underused; once most people try them, they are surprised by how sweet and pleasantly complex they taste. Look for medium-sized, well-shaped parsnips that are firm. Avoid ones that are limp or spotted. Store them wrapped in paper towels inside a plastic bag in the refrigerator for up to two weeks. They are also terrific combined with potatoes for a pureed winter soup. Serves 8 to 10.

7 medium parsnips (about 2 1/2 pounds), peeled, trimmed, and cut into 3-inch-by-1/2-inch sticks
1 1/2 pounds tender carrots, peeled, trimmed, and cut into 3-inch-by-1/2-inch sticks
1/3 cup extra-virgin olive oil
1 tablespoon chopped fresh dill
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon freshly ground pepper
2 teaspoons kosher or sea salt

Preheat the oven to 400°F.

In a large roasting pan or 9-by-13-inch baking dish, toss the parsnips and carrots with the olive oil, dill, parsley, pepper, and salt. Roast, stirring once or twice, for about 45 minutes until the vegetables are tender when pierced with a knife and lightly caramelized in spots. Serve immediately, or cover and keep warm for up to 1 hour before serving.

Do Ahead: The roasted vegetables can be made up to 1 day in advance. Refrigerate, covered, and bring to room temperature 2 hours before reheating.

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Tags: carrots, Christmas, fresh dill, fresh parsley, holiday, olive oil, parsnips, roasted, roasting, root vegetable, Side Dish, Thanksgiving

Here’s a fun way to eat your yellow veggies: cooked spaghetti squash drizzled with browned butter and sprinkled with Parmesan cheese. It’s simple and makes a good side dish for chicken.

Instead of boiling the whole squash, I microwaved it (saving 30 minutes of cooking time). To do this, carefully cut the top off the squash off an inch or so below the stem, split the squash in half and scoop out the seeds. Place both halves cut side down in a microwaveable dish (overlapping is fine), add about 1/4″ of water to the pan, cover with plastic wrap and microwave on high for 15 minutes (or until the squash is cooked to your liking). Now proceed with the recipe.

After browning the butter, I added a dash of ground nutmeg to it (didn’t have fresh nutmeg). I then scooped the cooked squash strands into a bowl, separating it with a fork so it looked spaghetti-like and tossed with the brown butter, Parmesan cheese, salt and pepper. For serving, I mounded the squash back into one of the squash shells and sprinkled more Parmesan on top. Yumm!

Spaghetti Squash with Brown Butter and Parmesan
-recipe from williams-sonoma.com

Spaghetti squash derives its name from the nature of its flesh: Once it is cooked and cut in half, the flesh can be separated into strands that recall the famed Italian pasta. The squash has a delicate flavor so requires only subtle enhancement.

1 spaghetti squash, 2 1/2 to 3 lb.
4 Tbs. (1/2 stick) unsalted butter
Pinch of freshly grated nutmeg
1/3 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste

Place the whole squash in a large pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, until the squash can be easily pierced with a knife, about 45 minutes.

Meanwhile, in a saucepan over medium-high heat, melt the butter and cook it until it turns brown and just begins to smoke, 3 to 4 minutes. Remove immediately from the heat and stir in the nutmeg.

When the squash is done, drain and set aside until cool enough to handle. Cut the squash in half lengthwise and, using a fork, scrape out the seeds and discard. Place the squash halves, cut sides up, on a serving platter. Using the fork, scrape the flesh free of the skin, carefully separating it into the spaghetti-like strands that it naturally forms. Leave the strands mounded in the squash halves. If the butter has cooled, place over medium heat until hot.

To serve, drizzle the butter evenly over the squash. Sprinkle with the cheese and season with salt and pepper. Serve immediately. Serves 6.

Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).

Tags: brown butter, Christmas, parmesan cheese, Side Dish, spaghetti squash, Thanksgiving

Looking for a way to use up some fresh cranberries that didn’t get put to use during the holidays? These orange-scented muffins are delicious, moist and not too sweet.

Since I didn’t have buttermilk, I substituted a mixture of 1/2 cup sour cream and 1/2 cup 2% milk. I made 6 muffins as is, then added chocolate chips to the rest of the batter. Both versions were great. Because of the added chocolate chips, I ended up with a total of 14 muffins instead of 12. The Wilton Sparkling Sugar I sprinkled on top of the muffins adds a pretty finishing touch.

Cranberry-Orange Muffins
-recipe from Fine Cooking Magazine

Orange zest brings a sweet complement to the tart fresh cranberries crowding this muffin. Yields 12 muffins.

1-1/2 cups fresh cranberries, picked through and rinsed
9 oz. (2 cups) unbleached all-purpose flour; more for the pan
2 oz. (1/2 cup) cake flour
2 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. table salt
5 oz. (10 Tbs.) unsalted butter, softened at room temperature; more for the pan
3/4 cup plus 2 tablespoons granulated sugar
2 large eggs, at room temperature
1-1/2 tsp. finely grated orange zest (using a rasp-style zester, this is the zest of 1 small orange)
1 tsp. pure vanilla extract
1 cup buttermilk, at room temperature
1/4 cup fresh orange juice
2 Tbs. turbinado sugar (such as Sugar In The Raw)

Position a rack near the center of the oven and heat the oven to 425°F. Generously butter a standard 12-cup muffin tin, including the top rim, and dust the pan with flour. Tap out any excess.

Using a food processor, coarsely chop the cranberries.

In a medium bowl, mix the all-purpose flour, cake flour, baking powder, ginger, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 min. Scrape the bowl. Beat in the eggs one at a time, mixing for at least 30 seconds at medium speed and scraping the bowl after each addition. Beat in the orange zest and vanilla. With the mixer on low speed, briefly beat in one-third of the flour mixture, then add 1/2 cup of the buttermilk; when combined, mix in another one-third of the flour; then mix in the remaining 1/2 cup buttermilk and the orange juice, and finally mix in the rest of the flour. Scrape the bowl and beat the batter just until smooth, another 10 seconds. Using a rubber spatula or a wooden spoon, fold the cranberries into the batter.

Spoon the batter evenly into the muffin tin (each cup will be quite full). Sprinkle the tops of the muffins generously with the turbinado sugar.

Bake until the tops are golden and a skewer inserted an inch into the top of a muffin comes out clean, 15 to 18 min. Let the muffins cool in the pan for 5 min. and then turn them out onto a wire rack to cool completely. These muffins are best eaten the day they’re made.

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Tags: Baking, buttermilk, Christmas, fresh cranberries, holidays, Muffins, orange zest

I love pancakes and am always looking for new and interesting ways to make them. I ran across this recipe for Eggnog Pancakes recently and knew I had to try them. Boy, am I glad I did! They are perfect for breakfast during the Christmas season.

The pancakes have a light eggnog flavor and are a cinch to whip up. The pancake batter is very thick so add more eggnog if you need to. I also added a tablespoon or so of vegetable oil to the batter to make them easier to flip in the nonstick pan I was using. I served them with real maple syrup (my favorite)…yumm!

Eggnog Pancakes
-recipe from Taste of Home Magazine

4 Servings.

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg, optional
2 eggs, lightly beaten
2 cups eggnog
2 tablespoons butter, melted

In a large bowl, combine the flour, baking powder, salt and nutmeg if desired. In a small bowl, whisk the eggs, eggnog and butter; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Makes 1 dozen pancakes.

Tags: brunch, Christmas, eggnog, holidays, morning, pancakes

Most people have some tradition that marks the holiday season for them. Mine is Pecan Tassies, a bite-sized version of pecan pie that is made with an easy cream cheese pastry crust and a not-too-sweet brown sugar-pecan filling. I grew up with these cookies. My mom was given the recipe almost 40 years ago and has been making these delicious treats for all our family gatherings from Thanksgiving throughout the Christmas season. And now that I’ve got my own family, I’m continuing the tradition.

One of the reasons I love Pecan Tassies is because they’re small (made in a mini muffin tin) — a single tassie can be eaten in a bite or two. Molding the dough into the muffin tins is easy but definitely the most time-consuming part of the whole recipe. To make up for it, I use a nut chopperto simplify the process of chopping the pecans. Make a few batches and give them as gifts or add them to your holiday treat platter. Pecan lovers will thank you!

Pecan Tassies
Make these delicious, bite-sized cookies a part of your holiday tradition.

Pastry:
1 (3 oz.) package cream cheese, softened
1 stick butter (1/2 cup), softened
1 cup flour

Filling:
2 tablespoons melted butter
1 cup light brown sugar
1 egg, lightly beaten
1 teaspoon vanilla
dash of salt

1/2 cup chopped pecans

For pastry: Blend cream cheese and butter, add flour. Refrigerate for about 30 minutes. Divide dough into 24 balls and press in mini muffin pans. Sprinkle chopped pecans in each pastry shell (about 1 teaspoon of nuts per shell).

For filling: Combine melted butter and brown sugar in a small bowl. Add egg, vanilla, and salt. Mix well. Fill pastry shells 2/3 full. Bake at 325 degrees for 25 to 30 minutes or until light brown. Cool 5 minutes and remove from pans. Makes about 24 tassies.

Note: Store tassies in an airtight container, layered between sheets of wax paper or parchment, at room temperature for 1 week.

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Tags: bit-sized, brown sugar, Christmas, Christmas cookies, cookies, cream cheese pastry crust, holiday cookies, holidays, pecan tassies, Thanksgiving

Baking and cooking with pumpkin makes me happy, so I was eager to try this recipe for Pumpkin & Ginger Pound Cake. Let me tell you, it was everything I hoped it would be: moist, deliciously spiced and a great alternative to pumpkin pie.

Finely mincing the fresh ginger before adding it to the cake batter ensured that there weren’t big chunks of ginger to bite into (grating the fresh ginger would also work). A simple dusting of powdered sugar right before serving dresses up the cake and makes it party-ready. Serve with vanilla ice cream or freshly whipped cream garnished with a sprinkle of pumpkin pie spice or nutmeg.

Pumpkin & Ginger Pound Cake
-recipe by Diane Morgan, Fine Cooking Magazine (October 2002)

This delicious twist on pumpkin pie will keep for two days at room temperature if wrapped tightly. You can also make it up to three weeks ahead: Wrap it first in plastic, then in foil, and freeze it; pull it out of the freezer four hours before serving.

Serves eight, with ample leftovers.

1/2 lb. (1 cup) unsalted butter, completely softened at room temperature; more for the pan
9 1/2 oz, (2 1/2 cups) cake flour; more for the pan
1 1/2 tsp. baking powder
1/2 tsp. table salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
4 large eggs, at room temperature
2 tsp. pure vanilla extract
2 cups packed light brown sugar
1 cup unsweetened pumpkin purée
1/4 cup vegetable oil
2 tsp. minced fresh ginger
1 to 2 Tbs. confectioners’ sugar for dusting
1 qt. vanilla ice cream (optional)

Position a rack in the lower third of the oven and heat the oven to 350ºF. Butter and flour a 10-inch tube pan or 12-cup bundt pan, preferably nonstick. Tap out any excess flour.

Sift together the flour, baking powder, salt, cinnamon, ground ginger, nutmeg, and cloves; set aside. Separate the eggs, putting the yolks in a small bowl and the whites in a large mixing bowl.

Using a hand mixer or a stand mixer with the whisk attachment, cream the butter on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add the vanilla and the brown sugar, about 1/2 cup at a time. When all the brown sugar has been added, stop the mixer, scrape down the sides, and cream the mixture on medium speed until light and fluffy, about 3 to 4 minutes.

Use a fork to lightly beat the egg yolks; then, with the mixer on low speed, add them slowly to the butter-sugar mixture. Scrape down the sides of the bowl, increase the speed to medium, and beat for 1 minute. On low speed, add the pumpkin purée, oil, and fresh ginger. Beat until smooth.

Using a rubber spatula, stir in one-third of the flour mixture, and continue stirring just until the flour disappears (don’t beat or overmix). Repeat, adding the remaining flour mixture in two more passes. Scrape down the sides of the bowl and set it aside.

Add a pinch of salt to the egg whites and beat with an electric mixer just until they hold soft peaks. Gently but thoroughly fold them into the batter. Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until the cake springs back when touched with a fingertip and a pick inserted into the center of the cake comes out mostly clean with a few moist crumbs clinging to it, 45 to 50 minutes. Set the pan on a rack to cool for 10 minutes. Carefully run a paring knife around the inside edge of the pan. Invert the cake onto the cooling rack and gently remove the pan. Let cool completely. (If you’re making the cake ahead, wrap it now). Just before serving, use a fine sieve to sift the confectioners’ sugar over the cake. Cut into 3/4-inch slices and serve with a scoop of ice cream, if you like.

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Tags: bundt, cake, Christmas, fresh ginger, ground ginger, holidays, pound cake, pumpkin, Thanksgiving