Gobble, Gobble! Thanksgiving Recipes

From our kitchen to yours, recipes that’ll knock the socks off your guests!

Stuffing Waffle Sando

2 cups leftover stuffing

2 tbsp olive oil

1/4 cup chicken or turkey broth

Pan spray

First preheat your waffle iron. Take your leftover stuffing, in a bowl mix in olive oil and broth. Spray the waffle iron when it's hot and ready. Spread the stuffing mix evenly. Ignore the light on the waffle iron! When the steam coming out the sides becomes minimal, check the waffle. Texture should be crispy throughout.  Cut waffle into 4 pieces. Now grab all your favorite holiday leftovers. I like to slather on to two waffles, mashed potatoes, slices of turkey, and cranberry sauce. Place the remaining two waffles on top and enjoy two sammies!

 A Very Fancy Apple Manhattan

Wow your guests without a bushel of effort--just combine, stir and enjoy!

1.5 ounces Boulard Calvados 

.75 ounces Eden Heirloom Ice Cider 

.75 ounces Sweet Vermouth (recommending Cocchi Torino) 

.5 ounces Amontillado Sherry

1 dash Angostura bitters 

Combine ingredients, stir until it's nice and cold. Strain into a glass misted with Alice & the Magician's Honey Rosemary Spray. Express a lemon peel over the top, discard the peel.

A Great Gratin

A mix of celery root, sweet potato and butternut elevates this gratin to the next level. 

3 Large sweet potato 

3 medium celery root

1 large butternut squash

1 lb parsnip

1/4 cup minced garlic

1 lb grated cheddar

1 cup heavy cream

salt and pepper

Preheat oven to 350 degrees. Peel the sweet potatoes, celery root and parsnip. peel and scrape out seeds of butternut squash. Carefully using a mandolin slicer, slice all vegetables longways 1/8 inch thick. Grease a 9X13 with pan spray or butter. Next, place pieces of sweet potato on the pan, just enough to cover the whole bottom. Drizzle heavy cream, roughly 2 tablespoons. Season with salt and pepper, liberally or lightly(it's your choice). Sprinkle Garlic all over, Roughly a tablespoon. Then sprinkle about 2 ounces of cheddar cheese. Repeat all these steps with the next vegetable. I like to make my layers sweet potato, parsnip, then butternut squash. Once all layers are down, should get 1 to 2 layers of each vegetable, Cover entire pan with remaining cheese. Cover pan with parchment paper and foil, cook for 35 minutes. Remove foil and bake for additional 15 to 20 minutes. Cheese should be dark golden brown, texture should be tender enough to cut with a butter knife. Allow to cool for 10 minutes to set before slicing and serving.

Squash Guacamole (Squac ;-)

You butternut skip this healthy, gourd-ious riff on the crowd-pleasing cocktail hour staple.

1 small butternut squash or similar winter squash

3 avocados

1 lime juiced

¼ bunch cilantro chopped

3 scallions thinly sliced

1 jalapeno deseeded and diced

Salt and pepper to taste

Preheat oven to 400 degrees. Split butternut squash in half lengthwise and scoop out the seeds. Rub the flesh with a tbsp of olive oil, season with salt. On a nonstick baking sheet, place squash skin side up and roast for about 30 minutes. Check with toothpick that the squash is soft and tender on the inside. Let cool and place in refrigerator. In a food processor, add all other ingredients and pulse. Add cold squash and pulse until well combined. Check for seasoning. Store in an airtight container, with plastic wrap placed firmly on the guacamole to prevent oxidizing. Enjoy for up to 3 days.

Leftover Potato Soup

1 larger yellow onion diced

3 cloves minced garlic

2 cups milk

1 quart turkey or vegetable stock

3 cups leftover mashed potato

salt & pepper to taste

2 cups grated white cheddar

2 tbsp chives

4 oz bacon or however much turkey skin you have

In a 4 qt sauce pot, saute onions and garlic until translucent. Deglaze your pot with turkey or vegetable stock. Add in milk and mashed potatoes. Bring to a simmer. Add salt and pepper to desired taste. Using a immersion blender, pulse the soup until smooth. Stir in 1 1/2 cup cheese. Garnish with chives, chopped bacon, and remaining cheese. If you'd like to use turkey skin in place of bacon, roughly chop any skins you have leftover. In a small saute pan, warm up a 1/4 cup of vegetable oil and fry the skins until crispy. Strain out and rest on paper towel. You can also put the chopped skins in the air fryer, lay them out on parchment, then air fry at 350 for 10 minutes or until crispy.