Turkey Corn Chowder with Bacon

This chowder was the best use of leftover turkey I’ve found so far. It was so wonderful, it may have to become the traditional recipe for leftover Thanksgiving turkey in my house. It was loaded with flavor and topped with bacon. A guaranteed crowd-pleaser.

This recipe was adapted from Epicurious.com, contributed by Rhoda Boone. It would also be wonderful with shredded rotisserie chicken.

Yield: Serves 8

  • 6 slices bacon (4 ounces)
  • 1 medium or large yellow onion, chopped
  • 1 medium carrot, sliced into 1/4-inch thick rounds (halved lengthwise if large)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 red bell pepper, seeded and chopped
  • 1/2 medium jalapeño, finely chopped, plus more to taste
  • 1 tsp ground cumin
  • 6 cups (48 ounces) homemade or store-bought chicken or turkey stock
  • 1 medium sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes
  • Two 4-ounce cans mild diced green chiles, drained
  • 2 tsp dried oregano
  • 2 dried bay leaves
  • 4 cups shredded turkey or rotisserie chicken
  • 10 ounces frozen corn, thawed
  • 3/4 cup half-and-half, plus more to taste
  • sliced scallions, for serving
  • chopped parsley, for serving
  1. In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes.
  2. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot. Pour off all but 1 tablespoon fat, and save for another use.
  3. Return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes.
  4. Add bell pepper and cook, stirring occasionally, for 3 minutes more.
  5. Add jalapeño and cumin and cook, stirring, 1 minute more.
  6. Add stock, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes.
  7. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes.
  8. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through.
  9. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
  10. Serve chowder topped with crumbled bacon, scallions, and parsley.

Sweet Potato Soufflé with Gruyère

I received SO many sweet potatoes in my CSA share this year. Unfortunately, I am the only real fan in my house, and, therefore, I have quite a stash!

So, for our Thanksgiving feast, where sweet potatoes are absolutely essential, I made this cheesy and nutty soufflé and made sweet potato biscuits to eat with our lunch as well. I baked the potatoes for both dishes at the same time. Genius. 😉

This recipe is from Food and Wine, contributed by Maria Helm Sinskey. Everyone enjoyed it! Yummy.

Yield: Serves 12

  • 3 pounds large sweet potatoes
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup heavy cream
  • 1/2 cup shredded Gruyère cheese
  • 2 tablespoons light brown sugar
  • 1 teaspoon chopped thyme
  • coarse salt and freshly ground black pepper
  • 3 large eggs
  1. Preheat the oven to 350°, on convection.
  2. Bake the sweet potatoes for 1 1/2 hours, or until tender. Raise the oven temperature to 425°.
  3. Peel the sweet potatoes as soon as they are cool enough to handle; transfer to a bowl. Using a handheld electric mixer, beat the sweet potatoes with the butter until smooth.
  4. Beat in the cream, Gruyère, brown sugar and thyme; season with salt and pepper. Beat in the eggs one at a time, beating well after each addition.
  5. Transfer the sweet potato puree to a buttered 8-by-11-inch baking dish and bake for 15 minutes.
  6. Reduce the oven temperature to 400° and bake for 30 minutes longer, or until the sweet potatoes are lightly puffed and browned. Let the sweet potato soufflé rest for 10 minutes before serving.

One Year Ago:

Two Years Ago:

Three Years Ago:

Spinach, Swiss Chard, & Sweet Potato Gratin

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My husband’s side of the family does not support a sweet potato side dish on the Thanksgiving table, but who can resist sweet potatoes covered in cheese and greens? It was pretty too. In my opinion, gratins have it all. 🙂 This one had a nice balance between the indulgence (béchamel sauce and cheese), sweetness (sweet potatoes), and healthiness (greens). The sweet potatoes were thinly sliced, so they cooked relatively quickly as well. Nice. This recipe was adapted from Smitten Kitchen.

Yield: Serves 12

  • 1 cup (about 5 ounces) coarsely grated Gruyére cheese
  • freshly ground black pepper
  • coarse salt
  • 1 to 2 tablespoons fresh thyme
  • 1 to 2 tablespoons minced fresh Italian parsley
  • 2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds (I used a mandolin)
  • 2 tablespoons all-purpose flour
  • 4 garlic cloves, minced
  • 1 cup whole milk
  • 1 cup heavy cream
  • pinch of freshly grated nutmeg
  • 2 pounds spinach (I used pre-washed small leaf but not baby spinach)
  • 1 large bunch Swiss chard, about 1 pound, leaves and stems separated, stems reserved for another use and leaves cut into 1-inch slices
  • 1 yellow onion, finely chopped
  • 1/4 cup (1/2 stick or 2 ounces) butter
  1. Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Increase heat to moderately high and add nutmeg followed by large handfuls of greens, stirring, until all are wilted. Season with salt and pepper then transfer greens to a large colander (over a large bowl) to drain well and press out liquid with back of a large spoon.
  2. Make sauce: Combine cream, milk, and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Whisking constantly, bring to a boil and continue to cook roux, whisking, one minute. Then, slowly whisk in warm cream/milk and boil, whisking, for one additional minute. Season sauce with salt and pepper.
  3. Assemble gratin:Preheat oven to 400°F (on convection). Butter deep 9×13 baking dish (or spray with cooking spray).
    • Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese.
    • Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, a quarter of the herbs and 1/4 cup of the cheese over it.
    • Pour half of bechamel sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs, and another 1/4 cup of cheese.
    • Top with the remaining greens, salt, pepper and herbs.
    • Pour the remaining béchamel sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese.
  4. Bake gratin for about 35 minutes, until golden and bubbly, and most of the liquid is absorbed. Cover with foil and bake an additional 10 minutes. Let stand 10 minutes before serving.

Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge. You can also make and bake the gratin and reheat it. Gratins reheat well, but they take almost as much time to gently heat through as they do to bake in the first place, especially deep ones like this.

One Year Ago:

Two Years Ago:

Rutabaga Oven Fries

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I used to worry about getting a rutabaga in my CSA box. I found this recipe for oven fries on my CSA website, Golden Earthworm Organic Farm. I cut the spices by half, used 2 small rutabaga and a sweet potato, and still found them to be slightly overpowering. Next time I would reduce the amount of spice mix or increase the amount of “fries.” Oven fries are a nice way to make a vegetable that the family isn’t welcoming with open arms more palatable! 🙂

  • 1 large rutabaga cut into oven fry strips (I used 2 small rutabaga and 2 sweet potatoes)
  • 1-2 T olive oil
  • 1/2 teaspoon each: cinnamon, ground cumin, paprika, and coarse salt
  1. Mix the olive oil with the spices.
  2. Toss in the rutabaga (& sweet potato, if using) pieces and coat them in the mixture. Spread out on a cookie sheet.
  3. Roast at 400F, turning once, until they’re nicely browned, about 20 to 25 minutes (convection roast) and up to 45-60 mins.

Roasted Vegetables with Pomegranate Vinaigrette

Several years ago, I served this side dish for Thanksgiving. I loved the pop of color from the pomegranate seeds! The seeds also add a contrasting texture and freshness.

This recipe calls for a Romanesco cauliflower which I was unfamiliar with. Ironically, I received my first Romanesco cauliflower in my CSA box the day before Thanksgiving. It was so beautiful I used it as a centerpiece on our table instead of roasting it! 🙂 I substituted my CSA broccoli.

This recipe was adapted from Martha Stewart Living. I roasted the vegetables after taking the turkey out of the oven. Fabulous.

Yield: Serves 12
For the Roasted Vegetables:
  • 1 large head regular cauliflower (about 2 pounds), cut into small florets
  • 1 pound baby Romanesco cauliflower, or regular, cut into small florets (I used broccoli instead)
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch wedges
  • 1 pound brussels sprouts, halved if large
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper

For the Vinaigrette:

  • 1/2 cup pomegranate juice
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup pomegranate seeds
  1. Preheat oven to 425 degrees, preferably on convection.
  2. Place vegetables on parchment paper-lined rimmed baking sheets, grouped by cooking times. (I used 3 baking sheets.)
  3. Drizzle vegetables with olive oil, season with salt and pepper, and toss.
  4. Spread vegetables evenly on the baking sheets, and roast until golden, mixing halfway through, about 25 to 30 minutes. (I check the broccoli and cauliflower after 15 minutes.)
  5. Meanwhile, make the vinaigrette. Put pomegranate juice to a bowl or measuring cup. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
  6. Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.
IMG_6646

Romanesco Cauliflower

One Year Ago:

Sweet Potato Biscuits

I had to resist repeating the fabulous Sweet Potato Spoon Bread that I served last year on Thanksgiving Day. (Too many recipes to try!!) These biscuits were barely sweet, unlike the spoon bread, and were quite tasty. I roasted and pureed the sweet potato days earlier, made the biscuits early on Thanksgiving day, and reheated them prior to eating. This recipe was adapted from Food and Wine, contributed by Tanya Holland.

My brother ate one topped with Thanksgiving leftovers for breakfast the next day- with cheese, of course! (& spinach spoon bread on the side!) They would also be nice for breakfast drizzled with honey.

  • Total Time: 30 minutes, plus time for baking the sweet potato
  • Servings: Makes about 14 2-inch biscuits
  • 1 cup chilled sweet potato puree (can be made ahead)
  • 3/4 cup chilled buttermilk
  • 2 1/4 cups all-purpose flour
  • 2 tablespoons light brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 stick cold unsalted butter, cut into cubes, plus 1 tablespoon melted butter, for brushing, optional
  1. Make the sweet potato puree: Pierce one 12-ounce sweet potato in a few spots with a fork and microwave at high power for about 10 minutes or roast at 350° for about 1 hour, until tender. Let the sweet potato cool slightly, then peel and puree in a food processor. Measure out 1 cup of puree and refrigerate until chilled. (I roasted and pureed the sweet potato days ahead of time and stored in the refrigerator.)
  2. Preheat the oven to 450°. Line a baking sheet with parchment paper. In a small bowl, whisk the sweet potato puree with the buttermilk. In a large bowl, whisk the flour with the brown sugar, baking powder, baking soda and salt. Sprinkle the cubed butter over the dry ingredients; using a pastry blender or two table knives, cut the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter about the size of peas. Stir in the sweet potato mixture just until a soft dough forms.
  3. Turn the dough out onto a floured work surface and pat it into a 1-inch-thick round. Using a 2-inch round biscuit cutter, stamp out as many biscuits as you can. Gently press the scraps together and stamp out more biscuits. Arrange the biscuits on the prepared baking sheet and bake for about 10 minutes (on convection) to 15 minutes, until golden brown. Brush with the melted butter, if desired, and serve warm.
Make Ahead: The sweet potato biscuits can be made early in the day and reheated in a 350° oven.
IMG_6561

One Year Ago:

Sweet Potato Spoon Bread

This spoon bread was the (surprise!) absolute favorite side dish at our Thanksgiving feast this year.  It is sweet enough to be served as a dessert. Fluffy and fabulous.

This recipe is from The Elms, a restaurant and tavern in Ridgefield, Connecticut, via Martha Stewart Living.

Yield: Serves 10

  • 3 large sweet potatoes
  • 1/4 cup yellow cornmeal
  • 2 cups milk
  • 4 tablespoons unsalted butter
  • 1/4 cup light-brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/4 cup honey
  • 4 large eggs
  • 1 cup heavy cream
  1. Heat oven to 400 degrees. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel, and discard skins.
  2. Reduce heat to 350 degrees. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool.
  3. Butter a 2-quart baking dish. Working in batches if necessary, place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into dish.
  4. Bake until golden brown, about 45 minutes. Serve.

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