POTS AND PANS CITY BLOG

A sweet potato casserole is often served at holiday gatherings.  This one has a twist, though, because it isn’t topped with conventional marshmallow.  It has a wonderful crunch because it is topped with pecans.  And, this Sweet Potato and Carrot Casserole recipe with its crisp topping can be made ahead and frozen.  On Christmas day all you have to do is pull if out of the freezer, heat it up and wait for the rave reviews of your family and friends.

Sweet Potato and Carrot Casserole

Ingredients:

• 5 large sweet potatoes
• 12 large carrots
• ¾ cup orange juice
• 1/3 cup brown sugar
• 2 TBSP. butter
• 2 tsp. cinnamon
• 1 tsp. garlic powder
• 1 tsp. salt

Topping:

• 1 ½ cups fresh bread crumbs
• 2/3 cup chopped pecans
• 1/3 cup melted butter
• 1 TBSP. chopped parsley

Cut and peel sweet potatoes and carrots into large chunks.  Place carrots and sweet potatoes in a large pot of boiling water and cook for about 20 minutes, until tender when pierced with a fork.  Drain.  Place the vegetables in a food processor and puree until smooth. (You may have to do this in batches.)

Add orange juice, brown sugar, butter, cinnamon, garlic powder and salt to the puree mixture and blend together well.  Spoon puree into a greased 13”x 9” baking dish.  (At this point recipe can be frozen until ready to use.  Let thaw in the refrigerator for 24 hours, then for 30 minutes before adding topping.)

For topping, combine bread crumbs, pecans, butter and parsley.  Sprinkle over potato puree mixture.  Cover with tin foil and bake at 350° F. for 20 minutes.  Uncover and bake for 30 minutes more until topping is golden.

If you want a lighter main course, or if you have leftover turkey, this Turkey Rice Salad is a good choice.  If you want to use this as a main course, the turkey can be cooked a day ahead and the rest of the salad made and assembled on the day of the feast.  Using a breast of turkey (instead of roasting a whole turkey) can be an easier way to go, while still supplying that traditional bit of turkey for Christmas or Thanksgiving dinner.

Ingredients:

• 1 ¼ cups brown rice
• 1 cup wild rice
• 2 crisp red apples, peeled, cored and chopped into cubes
• 2 stalks of celery, diced
• 1 cup seedless grapes, cut in half
• 3 TBSP. orange juice
• 2/3 cup mayonnaise
• 12 oz. cooked white turkey meat, chopped into bite-sized pieces
• Salt and pepper
• Red leaf lettuce

Combine the brown and wild rice and cook in a pot of boiling salted water for 25 minutes or until tender.  Drain the rice water out in a colander and rinse the rice under cold water.

Transfer the well-drained rice to a large bowl.  Add the apples, celery and grapes.  In a small bowl or a large measuring cup, mix the orange juice into the mayonnaise.  Spoon the mayonnaise mixture over the rice and fruit. Add the turkey.  Season with salt and pepper and mix well to coat the meat and fruit.

Arrange the rinsed red leaf lettuce leaves around the sides and bottom of a large serving dish or bowl.  Spoon the turkey salad into the centre.

Turkey seems to be part of every Christmas and Thanksgiving holiday meal. This recipe makes turkey the start of the meal—and the star. This is a hearty, tasty Italian take on turkey soup. The soup can be made ahead of time and frozen, but just be sure you don’t add the pasta until you reheat it. You can buy turkey drumsticks or turkey breast separately to add the meat to this dish, or you can use leftover turkey from the main meal.

Ingredients:

• 2 TBSP. vegetable oil
• 1 onion, chopped
• 1 TBSP. garlic powder
• ¾ cup cooked ham
• 2 cups cooked turkey, chopped
• 4 medium carrots, chopped
• 1 zucchini, diced
• 4 cups chicken or turkey stock
• 1 28 oz. can diced tomatoes (including juice)
• 2 cups shredded cabbage
• 1 14 oz. can kidney beans, drained and rinsed
• 1 cup chopped green beans
• 1/3 cup macaroni or other small pasts
• Salt and pepper
• Parmesan cheese

Heat the oil in a large saucepot. Add the onion and cook for 3 minutes until softened. Add ham, carrots, celery and zucchini and cook, stirring occasionally, for 3 more minutes. Add stock and tomatoes (plus juice). Bring to a boil, then reduce the heat to simmer. Cook covered for 30 minutes. Add the cabbage, turkey, and both beans. Season with salt and pepper. Continue cooking for 30 minutes more or until vegetables are almost tender. Add the pasta and cook for 10 minutes. Spoon the hot soup into bowls and sprinkle each serving with a little Parmesan cheese.

A traditional Christmas or Thanksgiving dinner typically includes a roast turkey, but if you are not prepared for the big roasted bird then perhaps this option of a Turkey and Cranberry Pie is a better choice for you. This entrée still has the turkey and cranberry combination that the conventional meal includes, but it has a bit of a twist to it in that the turkey is in the pie. This is also a great make-ahead turkey dish that allows you to make your main course in advance.

Turkey and Cranberry Pie Recipe Ingredients:

• 1 lb. pork sausage meat
• 1 lb. lean ground turkey
• 1 TBSP. sage
• 1 tsp. oregano
• 1 tsp. basil
• Generous amount of salt and pepper
• Finely grated rind of 2 oranges
• 2 tsp. grated fresh ginger or ½ tsp. ground ginger
• 1 lb. turkey breast, thinly sliced
• 1 cup fresh cranberries (or 1 can cranberry sauce)

Pastry:

• 4 cups flour
• 1/3 cup water
• 1/3 cup milk
• 1 tsp. salt
• 2/3 cup shortening or lard

Glaze:

• 1 egg beaten with a small amount of milk
• 1 ¼ cups aspic jelly, made per package directions

Preheat oven to 350° F. Put a large baking sheet in the oven to preheat.

Combine the sausage and ground turkey in a large bowl. Add the spices, salt and pepper, the orange rind and the ginger. Mix together well with your hands or a wooden spoon.

For the pastry, in a large bowl add the flour and salt and mix together with a fork. In a small saucepan, heat the shortening or lard with the milk and water. When just beginning to boil, remove from heat and cool slightly. With a wooden spoon, quickly stir the liquid into the flour. Stir until a very stiff dough is formed. Transfer the dough to a working area and knead until smooth. Cut off about a third of the dough for the top of the pie. Wrap this piece in plastic wrap and keep it in a warm place.

On a floured surface, roll out the large piece of dough with a rolling pin. Place the dough in a well-greased 8” springform cake pan, pressing the dough up the sides. Work the dough while it is still warm or it will start to crack and break.

Place the thin slices of turkey meat between two pieces of plastic wrap and flatten with a rolling pin or the bottom of a pot until it is about 1/8” thick.

Spoon half of the sausage/ground turkey mixture into the base of the dough layered pan, pressing it into the edges. Cover this mixture with half of the turkey slices, then with the fresh cranberries (or cranberry sauce). Place the remaining turkey slices over the cranberries, then top with the remaining ground meat mixture.

Roll out the rest of the dough and cover the filling. Trim away any excess and make decorative cut-outs to place on top of the pie with any extra dough. Seal the edges of the pie with the beaten egg. Make a steam hole in the centre of the pie. Brush the remaining egg/milk mixture over the top of the pie.

Bake the pie in the oven on top of the heated baking pan for 2 hours. (Hint: Cover the top of the pie with tin foil if it starts to get too brown before baking is finished.) Place the baked pie on a wire rack to cool.

When pie is cool, make the aspic jelly according to package directions and use a funnel to funnel it into the pie. Let the pie set overnight before unmolding.

Pumpkin pie is a favorite fall or winter treat. It is commonly included at the end of Thanksgiving or Christmas dinners. Pumpkins are a fall vegetable that are a symbol of harvest time. They are also featured during the autumn celebration of Halloween.

Pumpkin pie is typically made as a one-crust pie with a smooth custard-like pumpkin filling. It rarely is seen with a top crust. The filling is typically flavored with spices such as nutmeg, cinnamon, cloves and ginger. It is also traditionally served with sweetened whipped cream or ice cream.

Although not quite as traditional, ‘pumpkin’ pie can also be made with squash for a very similar taste. A close cousin to the pumpkin pie can also be made with sweet potatoes.

Pumpkins are native to North America. They were first exported to France, and then pumpkins made their way into Tudor England. In England the pumpkin was introduced as a pie filler. The Pilgrims then brought the pumpkin pie idea back to New England.

Pumpkin pie is often made with canned pumpkin purchased in tins at supermarkets or with pumpkin pie filling with the spices already included. Making your pie with fresh pumpkin however makes it taste just that little bit better.

To prepare the pumpkin for making pies, select the smaller pie pumpkins available during the autumn harvest. You can use the larger pumpkins as well, but the smaller ones have a sweeter taste. With a large sharp knife, cut the pumpkins in half and scoop out the seeds and stringy pulp with a spoon. Leaving the skin on, cut the pumpkin into squares about 2-3” square. Place them in a steamer on top of the stove and steam until fork tender. You should be able to steam about 6-7 pieces at a time.

You can also use the microwave to steam the pieces. Place the pieces in a microwaveable bowl with about 1” of water. Cover and microwave for about 5-6 minutes or until tender when pierced with a fork.

When pumpkin is tender place the steamed pieces in a large bowl. Cover with a tea towel and let sit until cool enough to handle. Cut the skins off with a knife. Please the skinned pumpkin pieces in a food processor and blend until smooth.

If you save the seeds of the pumpkin, you can make a very tasty snack from them. Separate the seeds from the stringy pulp and wash them in cool water to get off most of the slime. Place the seeds in a single layer on a cookie sheet lined with tin foil. Spray the tin foil with vegetable oil to prevent sticking. Salt the seeds liberally. Then roast the seeds in the oven at 350° F for about 10-15 minutes, turning them once with a spatula half way through, until they are slightly golden in color. Enjoy.

Here is a great easy recipe for traditional pumpkin pie.

Pumpkin Pie

PASTRY:

• 1 cup flour
• ½ tsp. salt
• 1 tsp. white sugar
• 1/3 cup vegetable shortening
• 2 ½ TBSP. cold water (approximately)

Add flour, salt, sugar and shortening in food processor. Process in short bursts until ingredients are combined and has the texture of small peas. Add cold water a little at a time. Add only enough water to hold pastry together. Shape into a ball and wrap with plastic wrap. Refrigerate for about an hour. After and hour, unwrap and roll out the pastry on a lightly floured surface, about 1/8” thick shaping into a circle as you work. Gently lay pastry in pie plate. Preheat oven to 350° F.

FILLING:

• 2 cups steamed and puréed fresh pumpkin (or 2 cups of canned pumpkin)
• 2/3 cup packed brown sugar
• 1 tsp. cinnamon
• ½ tsp. ground ginger
• ½ tsp. nutmeg
• ½ tsp. salt
• 2 eggs, beaten
• 1 cup ½ + ½ cream

In a large bowl, mix together pumpkin, sugar and spices. Blend with electric mixer until smooth. Add eggs and cream and blend for about 2 minutes with electric mixer. Turn filling into prepared pie shell. Bake at 350° F for 50-60 minutes or until a knife inserted into the centre comes out clean. Cool on rack. Serve with sweetened whipped cream.

No-one ever knows what to do with the left-over turkey carcass from that great Thanksgiving turkey.  Here is a recipe for a very flavourful soup that you can serve after the holiday is over.  You can add any left-over meat into the soup as well, or you can buy extra turkey legs from your supermarket to add to the taste of the broth.

Ingredients:

• Turkey giblets and bones (carcass from roasted turkey)
• Or 2 Turkey legs (Hint: you can purchase these separately at your grocery store)
• 1 TSBP. Cooking oil
• 2-3 onions, chopped
• 2 stalks celery, chopped
• 3-4 carrots, peeled and sliced
• 3 medium potatoes, peeled and cubed
• 6 cups waters
• 3 chicken bouillon packets
• Salt and pepper
• 1 tsp. dried basil
• 1 tsp. minced garlic
• 1 tsp. dried thyme
• 1 tsp. sage
• Dash of Worcestershire sauce
• ½ cup frozen corn
• ½ cup frozen peas
• 3 cups chopped fresh spinach
• 1 cup medium flat egg noodles

In a large stock pot, heat oil and sauté onions and turkey giblets (if using).  Add water. Bring to a boil and skim liquid of fat.

Reduce heat and add all remaining ingredients, except corn, peas, spinach and noodles.  Simmer, covered for approximately 2-3 hours. 

Add egg noodles, corn and peas, and cook for another 15 minutes.  Stir in spinach and cook for 5 minutes more.

Serve hot.

Instead of using that purchased canned sauce, here is a recipe for homemade cranberry sauce to serve this holiday season. It is perfect to serve with roast turkey, with its vibrant color and sweet-tart taste (much tastier than the canned version!). And it is very easy to make. You can make it ahead of time and keep it in sterilized jars until the holiday season comes along.

Ingredients:

• 1 orange
• 2 ½ cups whole, fresh cranberries
• 1 ¼ cups white sugar

Grate the rind from the orange, taking care not to remove any of the white part as this will be bitter. Squeeze the juice from the orange into a medium-small pot and add the orange rind. Add in the cranberries, sugar and water. Bring to a boil, stirring until all the sugar is dissolved. Reduce to a simmer, and let simmer for about 12-15 minutes. You will know when the sauce is done when the berries start to burst. Let cool before serving (or pour hot into sterilized canning jars).

Note: If you like a smoother sauce, simply puree the sauce in your blender.

There are so many types of stuffing you can use in your Thanksgiving or Christmas turkey, most of which use the giblets as a base. Here is a recipe for chestnut stuffing for those who don’t like traditional turkey stuffing. Sweet and delicious with a slight nutty flavor!

Ingredients:

• 3 TBSP. butter
• 1 onion, chopped
• 1 can water chestnuts
• ¼ lb. fresh chestnuts
• 1 cup fresh bread crumbs
• 3 TBSP. orange juice
• ¼ tsp. nutmeg
• ½ tsp. sugar
• Salt and pepper

To prepare chestnuts: Arrange fresh chestnuts on a baking sheet. With a sharp knife, cut a slit in the top of each chestnut. Bake chestnuts in a hot 425° oven for about 8 minutes, until they are a little browned. Remove from oven. Cool for a few minutes until you can handle them without burning your fingers. Remove the shell from each chestnut. Chop the chestnut meat into a rough chop. Set aside to cool.

Drain the can of water chestnuts (reserve a little of the liquid) and put them into a blender. Blend until smooth (you may need to add a little of the liquid from the can to help the puree process).

Heat the butter in a medium-small pot and sauté the onion for about 3 minutes until translucent. Remove the pot from the heat and mix in the chestnut puree, breadcrumbs, orange juice, nutmeg and sugar. Season with salt and pepper. Let cool.

Add the cut-up chestnuts to the puree/bread crumb mixture and stir together. Stuff the neck end of the turkey with the chestnut stuffing before baking.

Many people believe the white meat of the turkey is the best tasting part of the bird.  If it is cooked just right, it can be succulent, juicy and very tasty.  Below are the instructions for cooking a turkey breast (when you don’t want to cook a whole turkey).

Ingredients:

• Turkey breast
• ¼ cup butter, softened, plus extra for rubbing on the skin
• Salt & pepper
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 1 TBSP. dried sage
• 1 tsp. dried basil

In a small bowl, add the herbs and cream together with the ¼ cup of softened butter.  Gently loosen the skin on the turkey breast with a wooden spoon (try to leave the edges of the skin attached to the breast).  Insert the herb mixture under the skin.  Pat down the skin to spread the butter mixture evenly over the entire breast. 
With your fingers, rub more softened butter over the skin of the breast.  Season with salt and pepper.
Wrap the whole breast in aluminum foil and seal the edges tightly.  Place in a roasting pan. Place in the oven and bake at 350°.  The baking guidelines suggest 20 minutes per pound, or until an internal meat thermometer temperature reaches 160°.
When done, open the foil wrappings carefully to avoid burning yourself with the escaping steam.

The first Thanksgiving was celebrated on December 13th, 1621 to give thanks for a bountiful harvest after a harsh winter of starvation for the Pilgrims who landed in the New World.  It was a three day feast meant as a celebration of life, and has carried on to remind us all of everything that we have to be thankful of. 

Today, we celebrate Thanksgiving with family and friends and a feast of our own.  There are, however, certain Thanksgiving traditions that are carried on to each of our family tables.  For example, it is traditional to serve turkey in the main course of the typical Thanksgiving dinner.  Along with that, it is also typical to serve some sort of soup, potatoes, berries, harvest vegetables and pie for dessert.  All of those foods are in line with what the first Thanksgiving celebrants ate and so we carry on with those same traditions today.

Keeping in line with the modern age and the foods of today though, your Thanksgiving dinner may be modified to fit your individual and present tastes.  For example, the traditional turkey may not appear on your table, but may be replaced with goose or duck.  Roasting your bird of choice in the oven to get that a crisp outer skin, a succulent tender inside and stuffed with your family’s secret recipe for stuffing, is considered one of the best parts of long-established Thanksgiving meals.  As they say, all the rest is ‘gravy’.  But what great tasting ‘gravy’ can come along with that delicious bird! 

Serving soup as a prelude to the main meal is also a traditional part of a Thanksgiving dinner.  The first soup served in olden days was probably a broth with meat from the turkey and vegetables thrown in.  Today, however, the soup can be any type and can consist of a turkey noodle soup or a creamy vegetable-type soup, or even a seafood soup (as it has been suggested that even lobster may have been served at the first Thanksgiving feast). 

The berries that were served initially at Thanksgiving were probably whortleberries.  Today the berries at your table most likely take the form of cranberry sauce.  You may also include berries in your dessert course as in a pie.

When you think of the side dishes that accompany the main meat you serve, you get into a wide variety of choices that are geared to each family’s individual tastes and traditions.  A type of corn pudding was probably eaten by the Pilgrims, as well as boiled or roasted squash or pumpkin.  The harvest vegetables of today can include anything that is suggestive of a fall crop, like corn, squash, beets, brussel sprouts, pumpkin or cauliflower. But with all the various vegetables available in today’s marketplace, your choice is really unlimited.  The vegetables can be served boiled, steamed, baked, roasted or in casseroles, with a wide array of herbs and spices to lend them flavorsome uniqueness.

The potatoes of today’s tables can be made in various ways also, like mashed, boiled, roasted or even in casseroles.  The Pilgrims’ meal probably included sweet potatoes and it is typical for today’s cook to include them with the Thanksgiving feast.  Sweet potatoes baked and flavored with maple syrup is a long standing favorite.  Or potatoes mashed with creamy butter and milk, served with scrumptious gravy, is also traditional. 

The dessert of the first Thanksgiving that is still fairly typical of today is pie.  The Pilgrims meal would have included pumpkin or apple pie because of the crops in season at the time.  Although those are still the traditional favorites on today’s Thanksgiving tables, other pies are also fairly common.  Pecan or nut pies are often served, as well as other desserts like puddings or crisps.

With today’s modern ways of eating, there are also many vegetarian dishes served in today’s Thanksgiving holiday dinners.  Meatless main course dishes are often geared to include harvest vegetables and mushrooms (for the protein).  You can also find mock-turkey (often called tofu-turkey) that can take the place of the traditional turkey-meat main course.  Or commonly, cheese dishes are served to appease the vegetarian appetite—and as a note, cheese may also have been one of the items served during the original Thanksgiving dinner.

Whether you stick to the traditional foods that were eaten at the first Thanksgiving or not, the main focus of your Thanksgiving feast is the sharing of a meal with family and friends.  The food (though not to be taken lightly) is the binding factor that brings everyone together.  Giving thanks over a meal is a fantastic way to bond and get closer to those you love.  Nothing brings about happiness better than sharing good food with friends and loved ones.