I’m off to Yale Appliance and Lighting (http://www.yaleappliance.com/framingham.aspx) again today to cook and talk about what to do with all of those Thanksgiving leftovers. Sure, we all love a turkey sandwich and turkey soup, but how about these original takes on the never ending turkey and sides?
If you are around Framingham this afternoon, please come by and say hello, have a snack and visit the gorgeous showroom. I’ll be at 215 Worcester Road, right near the Natick Mall.
And here are the recipes i’ll be cooking live in the showroom today. Hope to see you!
Thanksgiving Brunch Strata
4 cups leftover stuffing
2 cups diced cooked turkey
2 cup diced leftover cooked vegetables
12 large eggs
2 cups milk
½ heavy or light cream
1 cup shredded mozzarella cheese, divided
Salt and pepper to taste
Preheat oven to 425. Spray a baking sheet with nonstick cooking spray.
Spread leftover stuffing into a single 1” layer and cut into 1” cubes. If stuffing is too wet to cut, toast stuffing in preheated oven for 15-20 minutes to dry out and crisp, then cut into cubes. Spread cubed stuffing on prepared baking sheet and toast for 15-20 minutes until tops of cubes are crispy. Set aside to cool. .
Meanwhile, spray a 9 x 13” baking dish with nonstick cooking spray and set aside.
In a large bowl, whisk together eggs, milk, cream and half of the shredded cheese and season with salt and pepper to taste. Set aside.
In the prepared baking dish, scatter toasted stuffing cubes, cooked turkey and cooked diced vegetables.
Pour the egg mixture over the top of the stuffing, turkey and vegetables and sprinkle remaining cheese over the top of the egg mixture. Cover tightly with plastic wrap and place the dish in the refrigerator for at least one hour.
When you are ready to bake, preheat the oven to 325 degrees F. Place the casserole in the oven and bake for about 45 minutes or until egg custard is set in the center.
Remove from oven and allow to set for 10 minutes before serving. Enjoy!
Cranberry Clementine Oat Crumble Bars
2 1/4 cups all-purpose flour
½ cup granulated sugar
1/2 cup light brown sugar
1 cup old fashioned oats
1/2 teaspoon fine kosher salt
2 sticks butter, softened
1 egg, beaten
2 teaspoons fresh clementine zest
1 cup jellied or whole berry cranberry sauce
Sparkling sugar for sprinkling (optional)
Preheat the oven to 350 degrees F. Line a 7” x 11” inch pan with foil and spray with nonstick cooking spray. Set aside.
to the bowl of a food processor fitted with the metal blade, pulse flour, sugars, oats and salt until oats are finely ground. Add the butter, egg and zest and blend to combine until mixture resembles coarse crumbs. Set aside two cups crumb mixture.
Press the remaining crumb mixture on the bottom the prepared pan. Spread the cranberry sauce over top. . Crumble the rest of the oat mixture over the cranberry sauce and sprinkle sparkling sugar over the top.
Bake until lightly browned, 45 to 50 minutes until top crust and edges are lightly browned. Cool completely before cutting into bars.
Pizza crust (store bought or homemade)
Cornmeal for dusting
1 tablespoon olive oil
¾ cup mascarpone cheese
½ cup caramelized onions
1 cup roasted sliced or diced sweet potatoes
½ cup diced root vegetables, such as parsnips
1 tablespoon fresh sage, sliced thin
½ cup cooked bacon
Preheat oven to 450 degrees F. Place a pizza stone in the oven on the middle rack and allow to heat for 30 minutes.
Meanwhile, sprinkle a pizza peel or the back of a baking sheet with cornmeal. Stretch pizza dough to a 12” round, brush with olive oil and when pizza stone is hot, par bake crust for 8 minutes.
Remove crust from the oven and allow to cool to the touch. Spread half of the mascarpone on the warm dough and top with sliced sweet potatoes, caramelized onion and root vegetables. Place small dollops of mascarpone of vegetables. Chiffonade sage and sprinkle over pizza. Season with salt and pepper to taste and bake for an additional 6-7 minutes until the cheese is softened and sage is crispy.
Sprinkle pizza with cooked bacon, drizzle with balsamic glaze and serve.