After weeks of planning, days of shopping, and hours of prepping, pureeing, chopping, sautéing, roasting, boiling, basting, mashing, stirring, whisking, and swearing, the big day has come and gone. I’m happy to report Thanksgiving 2014 was a success!
A few things I learned for next time:
- Don’t stress about the turkey- It was sooooooooooooooo easy. For the most part you put it in the oven and it takes care of itself. Just make sure to have someone on your guest list who is a master carver and can handle that part for you. Thanks Keith!
- Make half the amount of food -Since it was our first time hosting we got a little ambitious. Next time I will go for smaller quantities and have more vegetables instead of so much mashed stuff. Sweet potatoes and mashed potatoes, completely redundant.
- Use paper plates – For more than eight people paper plates is the way to go. And those fancy plastic forks, they practically look real so I’m definitely buying those next time.
- Try not to flood the basement at the end of the night – And if you do make sure to have a WetVac so your husband can swiftly take care of it while everyone is happily eating their apple pie à la mode.
Remember those sweet potatoes we made last week. Well, they became pancakes for breakfast. The extra mashed potatoes are going to morph into gnocchi. And the plan for leftover turkey is a green curry salad that can be used for lunch tomorrow. And maybe the day after that too…
SWEET POTATO PANCAKES
1 cup leftover sweet potato (with crumb topping)
1 ½ – 1 ¾ cups whole milk (or 2%)
2 eggs, beaten
1 ½ cups all-purpose flour
3 Tbsp baking powder
2 Tbsp sugar
1 tsp salt
Butter for pan
Combine sweet potatoes, milk, and eggs in a mixing bowl. Stir until well combined. In a separate large bowl whisk together flour, baking powder, sugar, and salt. Add wet ingredients to dry and stir just enough to combine. If the batter is too thick add a little more milk.
Heat a lightly buttered griddle or frying pan over medium high heat. Scoop a heaping tablespoon onto griddle or pan. Wait until bubbles appear on surface of pancake and then flip to brown opposite side.
Extras can be frozen and popped into toaster to reheat. Cool completely before freezing.
And the VERDICT is:
Matthew (age 7): “These are the best”
Liam (age 5): “I’ll take ten of these”
Dylan (age 5): “Just terrific”
2 cups leftover mashed potatoes
About 1 ½ cups of flour
Pinch of salt
¼ cup of olive oil
½ cup grated Parmesan cheese
1 Tbsp fresh sage, finely chopped
Place mashed potatoes in a large mixing bowl and mash with a fork. Sprinkle one cup of the flour onto the potatoes and mix together with your hands until the flour is incorporated. Make a well in the center and add the egg. Combine the egg with the potato mixture until a smooth dough forms. Keep adding flour and gently kneading until the dough is no longer sticky.
Break the dough into about six pieces and roll out into snakes the width of your finger. Cut the dough into 1” pieces. Place on a large baking sheet and score the gnocchi with a fork.
Bring a large pot of salted water to a boil. Add gnocchi to the boiling water. Remove with a slotted spoon a minute or two after they rise to the surface. Drain well and toss with olive oil, sprinkle with grated cheese and garnish with the fresh sage.
And the VERDICT is:
Matthew (age 7): “I really like this”
Dylan (age 5): “I love it”
Liam (age 5): “There’s a wild flavor in here”
GREEN CURRY TURKEY SALAD Mini Sandwich
¼ cup mayonnaise
1 ½ tsp green curry paste
1 ½ cups leftover turkey, chopped
Cranberry sauce, leftover
3-4 small rolls or croissants
In a medium mixing bowl combine the mayonnaise and green curry paste. Add chopped turkey and mix until combined. Spread a small amount of cranberry sauce on the bottom side of croissant or roll. Add a heap of the turkey mixture. Enjoy!
And the VERDICT is:
Matthew (age 7): “A little too sweet with the cranberries”
Liam (age 5): “Uh, no”
Dylan (age 5): “Don’t like that red stuff”
What did you make with your leftovers???