Parties That Cooks Guide to Thanksgiving Leftovers

Thanksgiving is only 2 short days away, and you might be in panic mode right about now. Some of us have their courses planned, their turkeys ordered, and their ingredients sitting neatly in their pantries. Others (the normal ones) havent even had a chance to decide the method by which to cook the turkey theyll be fighting for in the store on Wednesday. Im here to say, Its OK. You will be fine.

1. You can choose a winning menu from this list of fantastic Thanksgiving recipes.
2. In 2 short days, this will all be over.
3. Leftovers. Yes.

Lets fast-forward through all this stress and over-eating and get down to the nitty-gritty: What will you be doing with all those leftovers? You will hit that wall that means you cant willingly eat another bite of your once mouthwatering holiday spread. Our answer is something that deliciously disguises your holiday bird: Roasted Turkey And Root Vegetable Pot Pie Napoleon with a Golden Flaky Pie Crust. YUM.

Roasted Turkey And Root Vegetable Pot Pie

Ingredients
Turkey:
Your leftovers!

Pot Pie Filling:
3 large carrots, peeled and sliced on a diagonal, about 1 inch long and inch thick
3 large parsnips, peeled and sliced on a diagonal, about 1 inch long and inch thick
1 small sweet potato, about 2 cups, cut into 1 inch dice
1 pound small red potatoes, halved (quarters if they are big)
1 medium red onion, cut into large dice
1/2 cup peeled whole garlic cloves, smashed
1 Tablespoon fresh sage, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 tablespoons brown sugar
2 teaspoon kosher salt
1 teaspoon ground black pepper
1/4 cup extra virgin olive oil

Veloute Sauce:
1/3 cup unsalted butter
1/3 cup flour
5 cups vegetable or chicken stock
1 1/2 cups heavy cream
2 bay leaves
2 teaspoons kosher salt
1/8 teaspoon ground black pepper
2 teaspoons chopped sage
1 Tablespoon lemon juice
Pinch of nutmeg

See Golden Flaky Pie Crust with Fleur de Sel Recipe

Methods/Steps

Prep Your Leftover Turkey: Discard the skin and shred the meat into bite size pieces and set aside.

Roast Vegetables: Place all of these ingredients into a large bowl and mix well so everything is coated evenly with the spices and herbs. Pour out onto a sheet pan and place into the oven to roast for 25 minutes or until they are golden brown. Stir vegetables half way through cooking with a metal spatula. Meanwhile make sauce.

Make Veloute Sauce: In a medium saucepan, melt the butter over low heat (dont let it burn) and add the flour. Raise the heat to medium and whisk the butter and flour together for about 2 minutes to form a white roux. Slowly pour the stock, the reserved pan juices and the cream into the roux while constantly whisking. Add the bay leaves. When the stock begins to simmer, turn down the heat to low and cook until the sauce thickens, stirring now with a wooden spoon to get into the corners of the pot. A thin skin may form; just skim it away with your spoon. Depending on your stovetop, the sauce may take 5 10 minutes to get to your desired consistency. Season the sauce with the salt, pepper, sage, lemon juice and a pinch of nutmeg. Remove about 2 cups of the sauce to a smaller saucepan to use when plating. To the large pot of sauce, add the turkey and the roasted vegetables. Stir gently as to not mash the vegetables.

Assemble Napoleons: Place a plain *round of crust* onto the plate. Top with a generous spoonful of the pot pie filling. Place the decorative *crust round* on top. Ladle more sauce on the plate as needed and top with the salad greens.

Serves/Makes
Serves 8

**Golden Flaky Pie Crust with Fleur de Sel and Little Gems Salad recipehere

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Parties That Cooks Top Pumpkin Recipes

We are always SO excited this time of year. The candy, costumes, turkey-fueled parades, and holiday parties are all wonderful.. But what really pushes us over the edge are all the pumpkin recipes! Sweet, savory, baked, pureed, cakes, lattes Bring. It. On. Weve compiled quite the pumpkin recipe library over the years, and its about time we shared the wealth. Now presenting, our Top Pumpkin Recipes!

Sweet Pumpkin and Apple Cider Soup with Sage
This recipe can be found in our Soups, Salads & Pasta Section

Ingredients
Soup:
1 medium sugar pumpkin or butternut squash
6 Tablespoons butter, divided in half
6 Tablespoons brown sugar, divided in half
1 Tablespoon fresh rosemary, chopped or 2 teaspoons dried
8 cups fresh chicken or vegetable stock
1 large onion, peeled and coarsely chopped
3 large carrots, peeled and finely chopped
4 large cloves garlic, peeled
1 tart apple, such as Granny Smith, peeled, cored and finely chopped
1 cup apple cider or apple juice
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 bay leaf
2 sprigs sage
1 1/2 Tablespoons kosher salt
1/2 teaspoon pepper

Garnish:
1/2 cup crme frache
1/8 teaspoon kosher salt
Fresh sage leaves for garnish

Methods/Steps
Preheat the oven to 425F.

Roast Pumpkin: Cut pumpkin or squash in half and scoop out seeds. Place in roasting pan, flesh side up. Spread half of the butter and brown sugar among the cavities. Sprinkle with rosemary. Pour 2 cups of stock around pumpkin or squash and cover pan with foil. Roast in preheated oven, stirring once or twice, until squash is soft, about 45 minutes 1 hour.

Saut Vegetables: In large stockpot, melt remaining butter. Add onions, carrots, garlic, and apple and saut until soft, about 7 minutes. Once the vegetables are soft, add the remaining 6 cups stock, remaining brown sugar, apple cider, ginger, nutmeg, bay leaf, sage, salt and pepper. Cover pot and then bring to a boil. Remove pumpkin or squash from oven, cool slightly then scoop flesh out of skins and add to stockpot. Cook for about 8-10 more.

Puree Soup: Remove bay leaf and sage from soup pot. Working in batches (filling no more than 1/2 full), puree soup in blender on high speed until very smooth and light, 2 to 3 minutes per batch. Helpful hint: you may want to hold the lid on with a towel because the soup can spit! Strain soup through fine strainer into second stock pot over medium heat.

Mix Crme Frache: Combine crme frache with salt. Set aside.

Serve: When all the soup has been pureed, bring to a boil and simmer for a few minutes to blend the flavors. Add additional seasoning if necessary. Serve soup in bowls, topped with dollop of crme frache and sage.

Serves/Makes
Serves 16

Extra credit: Youre sure to ace your pumpkin-lover test if you try either of these delicious recipes!

Pumpkin Spice Cupcakes with Cream Cheese Buttercream Frosting Recipe We hosted an entire Halloween contest around these bad boys last year. Let me just say, the results were DELICIOUS.

Pumpkin Pie Smoothie Recipe Ummm, need I say more?? Youve got to be crazy (or on a diet) to turn down a winner like this.

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Parties That Cooks Thanksgiving Turkey Recipe

This Thanksgiving, make a feast fit for a king (or queen!). This classic roasted turkey recipe will have your guests thankful to be seated around your delicious Thanksgiving centerpiece. Note: Brining is optional, if you dont have the time, but trust us, its well worth the effort.

Thanksgiving Recipe: Brined and Roasted Turkey Recipe
This dish can also be found in our Holiday Recipes Library

Ingredients
Brine (Optional):
1 1/4 gallons (20 cups) cold water
1 cup kosher salt
1/2 cup sugar
2 bay leaves, torn into pieces
1/2 bunch fresh thyme
8 cloves garlic, peeled and smashed
teaspoon black peppercorns smashed

Turkey:
1 12-14 pound fresh turkey, giblets removed and set aside for another use
1 Tablespoon sweet Hungarian paprika (for color)
3 Tablespoons unsalted butter, melted

Methods/Steps
Note: You may halve or double the recipe. The important thing is to prepare enough brine to cover the turkey completely.

Brine (Optional): Place the water in a large non-reactive pot (like a stainless steel stockpot) that can easily hold the liquid and the turkey. Add all the brine ingredients and stir for a minute or two until the sugar and salt dissolve. Put the turkey into the brine and refrigerate for 24 hours. If the turkey floats to the top, cover it with plastic wrap and weight it down with a plate and cans to keep it completely submerged in the brine.

Roast: Preheat oven to 450F. Remove the bird from the brine and drain well. Pat dry. Stuff the turkey. Mix the paprika into the butter. Brush the turkey skin with the butter mixture.

Roast, Continued: Place the bird on its back (breast side up) on an oiled roasting rack in a roasting pan. Add enough water so that it is -inch deep. Roast in a preheated oven for 25 minutes. Reduce heat to 350F and turn the bird on its side and roast 45 minute 60 minutes, basting before you return to the oven. Turn the bird on its other side, baste and cook about 45 minute 60 minutes. The turkey is done when the legs and thighs move up and down freely, the juices are clear in the pan and the temperature of a meat thermometer inserted into the thigh reads 160F. Reserve the pan juices for the gravy.

Serve: Allow the turkey to stand, tented with foil, for 30 minutes before carving and serving.

Serves/Makes
Serves 12-14 people (1 pound per person)

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Parties That Cook Explores The Basics of Beef

Sometimes being a foodie means more than just trying out the current trendy restaurants, or snapping crave-inducing shots of the gorgeous plate in front of you (guilty!). Sometimes, it means digging deeper to find out where your food really comes from, and really understanding what youre putting in your body with that next bite. This guest post was written by Parties That Cooks very own Operations Manager, Heather McCarthy.

The term Meatless Mondays has become quite the catch phrase; a testament to the success of the campaign launched to reduce the environmentally taxing production and consumption of meat. With Paul McCartney as the campaign poster child, its not entirely surprising the movement has found traction. Being familiar with the term and the goals of the movement, I was caught off guard when I noticed my local market, Canyon Market, chose to host an event celebrating meat. They even stamped the words EAT MEAT in blood red letters across the announcement board advertising the event.

While the crafty marketing might suggest the event would rebel against Meatless Mondays, participating vendors actually support the campaign. At the event, I had the opportunity to meet the people behind Marys Air Chilled Chicken and Becker Lane Organic Farm. I also met Canyon Markets famed butcher, Oscar Yedra winner of the Flying Knives Butchery competition for the past four years and featured butcher in Marissa Guiggianas new book, Primal Cuts. Each vendor shared samples of their product and was eager to share insider knowledge (like why air chilled is important for chicken and what sets heritage pork apart).

Fortunately for me, plentiful samples distracted most attendees. I took advantage of the opportunity to have a lengthy conversation with Bill Niman, one of the founders of sustainable meat production in the US. Having walked away from his namesake national brand, Niman Ranch, several years ago, Bill was at Canyon Market promoting his new operation, BN Ranch. Bills primary focus now is to produce sustainable, humanely raised meat. When his first company lost sight of this with expansion, he left to start over with a smaller operation. Bill shared his thoughts with me on the devaluation of the meat market and how the true cost of meat has been lost with agribusiness. We discussed the need for people to be open to using meat as flavoring rather than the centerpiece of the main course and how eating meat less often and in smaller quantities can offset the higher cost of sustainably produced meat.

When I asked how he responds to claims it is not feasible for all farms and ranches to adopt the sustainable and environmentally conscious practices he employs at BN Ranch, he explained we have fewer cows in this country than in 1976 and we have enough land to support grass feeding cattle nationally but the current structure of the farming industry and our focus on corn and soy as well as farm subsidies hinders our abilities to build a national sustainable meat production model.

Walking away from my conversation with Bill, I appreciated speaking with a man so driven to lead by example continuing to encourage people to know their rancher, their farmer, and their butcher. Bill Nimans own experiences serve as a cautionary tale that brands and labels cannot always be trusted. The Niman Ranch brand represented sustainable, responsible meat production for decades and was synonymous with high quality even amongst discriminating chefs. Unfortunately, this is no longer the case. Big thanks to Canyon Market for giving me the opportunity to meet my butcher, Oscar. Luckily, you do not need your market to host a meat festival to meet your butcher. Talk to your butcher, let them share their knowledge of the animal with you and do not shy away from the more expensive grass fed and finished beef. You can always just buy less and make a delicious bolognese instead of meatballs for your spaghetti.

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