Very Vera: Thanksgiving Leftovers

Sweet Potato Pie with Pecan Topping

Prep:  35 minutes

Cook:  1 hour

Servings: 8

INGREDIENTS

Pre-made or packaged pie crust

Filling:

2 eggs
3 tbsp. melted butter

1/4 c brown sugar
2 tbsp. granulated white sugar

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/8 tsp. ground ginger

1 1/2 tsp. vanilla extract

1 tbsp. bourbon whisky (optional)

7 oz sweetened condensed milk

2 cups leftover sweet potatoes

Topping:

3 tbsp. butter

1/2 c brown sugar
1 tbsp. heavy whipping cream

1 c pecans, half of them roughly chopped, the other half whole

INSTRUCTIONS

1. Place dough on and in a pie dish and crimp the edges. Poke the bottom of the crust a few times with tines of a fork. Place into the freezer to chill.

Filling:

1. In a large bowl, beat the eggs. Whisk in the butter, brown sugar, white sugar, cinnamon, nutmeg, ginger, vanilla extract, bourbon whisky (if using), and sweetened condensed milk.
2. Whisk together the sugar mixture with the mashed sweet potato until smooth. Pour into the unbaked pie shell. Smooth surface so that it is even.
3. Bake at 350°F for one hour or until the filling has set. Remove from oven and let cool for 30 minutes or so.

Topping:

1. Melt 3 Tbsp butter in a small saucepan over medium heat.
2. Add brown sugar and cook, stirring, until smooth, a couple of minutes. The sugar should bubble up a bit. Stir in heavy whipping cream. The mixture should bubble up a lot.
3. As soon as you’ve mixed in the cream, add the pecans. Stir to coat the pecans with the sugar mixture. As soon as the pecans are coated with the sugar mixture, pour them over the top of the pie. Use the back of a metal spoon to spread them out in an even layer on the top of the pie.
4. Let the pie cool for a few minutes before serving.

Turkey Divan

Prep Time: 25m

Cook Time: 5m

INGREDIENTS

3 tbsp. butter

3 tbsp. flour

1 1/2 c whole milk

¼ c heavy cream

1/8 tsp. cayenne pepper

1/4 tsp. salt

2/3 c grated Gruyere cheese

3/4 lb. leftover sliced turkey

1 lb. head broccoli, cut into 1-inch florets, steamed

2 tbsp. grated Parmigiano-Reggiano cheese

INSTRUCTIONS

1. Melt butter. Add flour and cook, stirring, until mixture bubbles. Remove from heat.
2. Gradually blend in milk and cream. Add cayenne and salt. Cook, stirring constantly, until mixture is thickened and begins to boil.
3. Add Gruyere and cook, stirring until cheese is melted.
4. Warm the leftover turkey in the microwave. If using leftover broccoli, warm in microwave as well.
5. Divide broccoli amongst 4 individual gratin dishes. Pour about 1/4 cup sauce over each dish. Layer turkey atop the broccoli. Cover with the remaining sauce.
6. Sprinkle with Parmigiano-Reggiano cheese.
7. Broil about 4 inches from heat for about 5 minutes or until cheese is browned, watching constantly.

Stuffing Fritters with Cranberry Jalapeño and Sour Cream & Lime Sauces

Prep Time: 30m

Cook Time: 15m

INGREDIENTS

Cranberry- Jalapeño Sauce:

1/2 c leftover cranberry sauce

1 tsp. apple cider vinegar

1 tsp. maple syrup

1 to 2 medium jalapeños (seeded, trimmed, and finely chopped)

Sour Cream and Lime Sauce:

1/2 c sour cream

Finely grated zest of 1 large or 2 small limes

1/8 tsp. freshly ground black pepper

1/4 c finely chopped fresh cilantro

Juice of 1 large or 2 small limes

1/2 tsp. kosher salt

Fritters:

1 1/4 c all-purpose flour

3 tsp. ground cumin, divided

2 tsp. chili powder

3 tsp. kosher salt, divided, plus more as needed

1/2 tsp. freshly ground black pepper

2 large eggs

3/4 fine breadcrumbs
3/4 c panko breadcrumbs

2 c leftover stuffing (Cornbread and Sage Dressing from VeryVera Cookbook)
4 cloves garlic, minced
6 tbsp. olive oil or vegetable oil

INSTRUCTIONS

Cranberry- Jalapeño Sauce:

1. Place the cranberry sauce, vinegar, syrup, and jalapeños in a small bowl and stir until completely combined. The sauce will not be completely smooth. Cover and set aside.

Sour Cream and Lime Sauce:

1. Combine all the ingredients in a small bowl. Cover and refrigerate until ready to serve.

Fritters:

1. Set up 3 shallow bowls side by side on a work surface. Place the flour, 1 tsp of the cumin, chili powder, 1 tsp of the salt, and pepper in the first bowl and stir to combine.
2. Break the eggs into the second bowl, add 1 tsp of the salt, and whisk to fully combine.
3. Place the breadcrumbs, panko, and remaining 1 tsp salt in the third bowl and stir to combine.
4. If your stuffing has pieces that are larger than 1/2 inch, coarsely chop first.
5. Place the stuffing in a large bowl, add the garlic and remaining 2 tsp cumin, and stir until most of the bread is broken apart and has become a paste. The mixture should be a sticky, thick paste and should stick together with ease. If the mixture does not stick together when patted very lightly in the palm of your hand, mix in 1 Tbsp of the flour mixture at a time until it reaches the right consistency. If the mixture is dry, crumbles, or has big chunks of bread that won’t come apart, mix in 1 Tbsp of the egg mixture at a time until it reaches the right consistency.
6. Line a large plate with 2 to 3 layers of paper towels and set aside. Line a rimmed baking sheet with parchment paper and place it beside the 3 bowls.
7. Shape the stuffing mixture into 14 to 16 (2-tbsp.) lumpy balls. Place them on one side of the prepared baking sheet, making sure they do not touch.
8. Place 1 of the balls in the flour mixture and turn to coat, patting it into a patty about 2 inches wide and 1/2 inch thick.
9. Place the patty in the egg mixture, turn to coat, and then place it into the breadcrumb mixture, turning to coat completely.
10. Place the coated fritter on the clean side of the baking sheet. Repeat with the remaining stufing balls.
11. Heat the oil in a 12-14” skillet over medium-high heat until shimmering. Using a ladle or kitchen spider, carefully place 4 patties into the oil, making sure they are not crowded or touching. Cook until the bottoms are a deep golden-brown, about 1 minute.
12. Carefully flip the fritters until the second side is deep golden-brown, about 45 seconds.
13. Transfer to the prepared plate, and sprinkle with additional salt if desired.
14. Repeat with frying remaining fritters. Serve immediately with the sauces — these fritters are best hot out of the pan.