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Championship Guac

By Heidi Sutton

The best watch parties have two things in common: good food and good company to root for your team with. Kick off your football feast on on Feb 9, Super Bowl Sunday,  with touchdown-worthy apps made with a game day favorite — avocados — to amp up the crowd, courtesy of Culinary.net.

Championship Guac
Championship Guac

YIELD: Serves 8 

INGREDIENTS: 

5 large avocados, peeled and pitted

1 lemon juice only

1/2 cup white onion finely chopped

1 cup tomatoes diced

1/2 cup cilantro chopped

1 pound fried bacon

1/2 teaspoon garlic powder

salt and pepper to taste

tortilla chips for serving 

DIRECTIONS:

In a bowl, use fork to mash the avocados and lemon juice until creamy. Then add the onion, tomatoes and cilantro. Cut the bacon into squares then place it in a hot skillet over medium heat and cook 15 minutes, or until golden. Transfer to a plate to drain excess fat and let cool. Add the bacon, garlic powder, salt and pepper, to taste, to the guacamole; mix well. 

To serve, put guacamole in bowl and serve with tortilla chips.

Gronkamole
Gronkamole

YIELD: Makes 4 servings

INGREDIENTS: 

2 large avocados

1 teaspoon lemon juice

3/4 cup chicken breast cooked and shredded

1/4 cup blue cheese crumbled

3 tablespoons Buffalo sauce

salt to taste

corn chips for serving

carrot sticks for serving

DIRECTIONS:

In a small bowl, mash avocados and stir in lemon juice. Add chicken, blue cheese and Buffalo sauce to guacamole mixture. Add salt, to taste. Serve with corn chips or carrot sticks, if desired.

Tuna Stuffed Avocado
Tuna Stuffed Avocado

YIELD: Serves 2

INGREDIENTS: 

1 can tuna fish

1/4 cup whole kernel cooked corn

1 tablespoon minced parsley

1 avocado

lemon wedges for serving

DIRECTIONS:

In bowl, combine tuna, corn and minced parsley. Halve avocado and carefully remove seed. Divide tuna mixture between avocado halves. Serve with lemon wedges.

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Vegetarian stuffed peppers

By Heidi Sutton

These weeknight-friendly vegetarian stuffed peppers are packed with protein in the form of black beans and brown rice and loaded with sautéed onions, corn, and tomatoes. Loved by meat-eaters and vegetarians alike, this easy, healthy dinner is sure to spice up your week. Serve with garlic bread and an arugula salad.

Vegetarian Stuffed Peppers

Recipe from Milk Means More

Vegetarian stuffed peppers

YIELD: Makes 6 servings

INGREDIENTS: 

6 large sweet bell peppers

1 tablespoon butter

1/2 cup diced sweet onion

1 cup cherry tomatoes, sliced in half

1 cup frozen corn, thawed

1 1/2 cups canned black beans, drained   and rinsed

2 cups cooked brown rice

1 large egg

1/2 teaspoon chipotle chili powder

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 1/2 + 1/2 cups shredded sharp cheddar cheese, divided

DIRECTIONS:

Preheat the oven to 350º F. Line a rimmed half sheet pan with non-stick aluminum foil.

Slice the tops off of the sweet bell peppers. Use a spoon to scoop the seeds and white membranes from the insides of the peppers. Discard the pepper tops and seeds. Place the peppers onto the prepared half sheet pan; briefly set aside. In a large skillet, melt the butter over medium heat. Add onions and cook until translucent (about 5 minutes). Stir in tomatoes, corn, black beans and brown rice until combined. Remove from heat and set aside.

In a large bowl, beat the egg, then add in chili powder, oregano, salt, and pepper. Add veggie mixture to bowl and mix well. Add 1 1/2 cups of the cheddar cheese into the filling bowl and mix until well combined. Stuff the open cavities of the sweet bell peppers tightly with filling, mounding a bit of the filling over the top edge of the peppers. Sprinkle the remaining cheddar cheese over top of the filling.

Bake the stuffed peppers for 30 to 35 minutes or until filling is heated through, the peppers soften, and the exteriors begin to wrinkle. Serve immediately.

Simple Arugula Salad

YIELD: Makes 6 servings

INGREDIENTS: 

¾ cup Parmesan cheese shavings (about 1.5 ounces)*

1 small shallot

8 cups (5 ounces) baby arugula (do not use standard arugula, usually sold in bunches)

2 tablespoons extra virgin olive oil

¼ teaspoon kosher salt, plus more to taste

1 ½ tablespoons lemon juice + zest of ½ lemon

DIRECTIONS:

If necessary, shave the Parmesan cheese with a vegetable peeler. Thinly slice shallot. In large bowl, place the baby arugula, olive oil, lemon zest (optional), lemon juice, and kosher salt. Use your hands to toss everything so it’s evenly coated. Add the Parmesan shavings and shallot and toss for a few seconds until combined. Taste and add additional salt if desired.

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Semolina and Almond Biscotti

Cookies are a treat any time of the day, and many find biscotti particularly appealing. These crunchy cookies are equally at home with a morning cup of coffee as they are with an evening mug of hot cocoa. Biscotti are hard, crunchy, Italian cookies that are baked twice. In fact, their name comes from the Latin “bis,” meaning “twice,” and “coctus,” meaning “cooked.”

Although they can be enjoyed on their own, their dry, crunchy nature makes them hold up well when dunked into a beverage. Biscotti were even once commonly dipped into red wine. Though they might seem complicated, biscotti generally are easy to make. Try this recipe for “Semolina and Almond Biscotti” from “Butter, Flour, Sugar, Joy” (Sourcebooks) by Danielle Kartes.

Semolina and Almond Biscotti

YIELD: Makes 12 to 16 cookies

INGREDIENTS:

1 cup sugar

1⁄2 cup melted butter

3 eggs

1 teaspoon vanilla extract

1 pinch salt

2 3⁄4 cups all-purpose flour

1 cup sliced almonds

1⁄2 cup semolina flour

1 teaspoon baking powder

Optional: 10 ounces dark chocolate to melt for dipping

DIRECTIONS:

Preheat oven to 325 F. Line a baking sheet with parchment paper. In a stand mixer, cream the sugar, butter and eggs until light and creamy, about 2 to 3 minutes. Add the vanilla and salt. Mix to incorporate. Add the all-purpose flour, almonds, semolina flour, and baking powder. Mix until well combined, but don’t overmix. Turn the dough out onto the prepared baking sheet. Pat gently to form one long loaf of dough roughly 14 to 16 inches long and 5 to 6 inches wide. Bake 30 minutes.

Remove the loaf from the oven and allow to cool 5 to 6 minutes before using a long knife to cut the loaf gently into 12 to 16 cookies. Lay each cookie on its side and bake another 20 minutes, flipping the cookies midway through. Cool completely to achieve that signature crunch. The centers will be a bit soft if eaten warm. These are perfect for dunking in coffee, tea or hot chocolate.

Optional: Melt the chocolate in the microwave in 30-second bursts and gently dip half of each biscotti into it lengthwise. Flip the biscotti chocolate-side-up onto a sheet tray and allow the chocolate to set.

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Smoked Salmon Rolls

Delicious, colorful and versatile, smoked salmon can make it easy to elevate your New Year’s Eve menu. Whether you are hosting family or a small group of friends, you can feel good about serving sustainable smoked salmon to your guests. Highlight smoked salmon at socially distanced gatherings with these recipes and tips from chef Nora Pouillon, a James Beard Lifetime Achievement Award winner, and her daughter, Blue Circle Foods product director Nina Damato.

Smoked Salmon Rolls with Cream Cheese and Caper Filling

Smoked Salmon Rolls

INGREDIENTS:

  • 4 ounces smoked salmon
  • olive oil
  • 6 ounces cream cheese
  • 2 tablespoons small capers drained, plus additional for serving, divided (optional)
  • 1/2 medium red onion finely diced
  • 1 tablespoon chopped Italian parsley
  • salt to taste
  • pepper to taste

DIRECTIONS:

Layer smoked salmon slices on lightly oiled aluminum foil, overlapping slightly. Mix cream cheese with capers, onion and parsley. Season with salt and pepper, to taste. Place thick line of cream cheese mixture along long side of salmon. Roll up salmon carefully with help of aluminum foil, similar to sushi roll. Chill in refrigerator 2-3 hours or overnight to firm up roll. To serve, use sharp knife to slice salmon roll into 1/2-inch long pieces. Place rolls on serving plate and garnish with additional capers, if desired.

Smoked Salmon Cucumber Boats

Smoked Salmon Cucumber Boats

INGREDIENTS:

  • 1 English cucumber about 1 1/2 inches thick and 10 inches long
  • 1 medium tomato seeded and cut into tiny pieces
  • 1/4 cup scallions finely chopped
  • 1 tablespoon dill sprigs finely chopped, plus additional for serving (optional), divided
  • 1 tablespoon lemon juice
  • 4 ounces Blue Circle Smoked Salmon chopped or pulsed
  • salt to taste
  • pepper to taste

DIRECTIONS:

Slice cucumber in half lengthwise and use spoon to scoop out seeds. If cucumber skin is too thick, peel before slicing, Gently mix tomato, scallions, 1 tablespoon dill, lemon juice and smoked salmon until combined. Season with salt and pepper, to taste. Fill cucumber halves with smoked salmon mixture. Slice cucumber boats into 1/2-3/4-inch pieces crosswise. To serve, place pieces on platter and garnish with additional dill, if desired.

To access more recipes and tips, visit bluecirclefoods.com.

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Cherry Almond Rugelach

By Heidi Sutton

No celebration of the Festival of Lights would be complete without Hanukkah desserts to close out  each evening. 

Cherry Almond Rugelach

Recipe by Marcia Stanley

YIELD: Makes 36 pieces

INGREDIENTS: 

1 cup butter, softened

1 package (8 oz.) cream cheese, softened

3 tablespoons granulated sugar

1/4 teaspoon almond extract

1/8 teaspoon salt

2 cups all-purpose flour

2/3 cup dried tart cherries

1/3 cup firmly packed brown sugar

1/4 teaspoon ground nutmeg

2/3 cup slivered almonds, toasted, chopped

3-4 tablespoons milk (skim, 2% or whole)

granulated sugar

DIRECTIONS:

For cookie dough, in large mixer bowl beat butter, cream cheese, granulated sugar, almond extract and salt on medium speed of an electric mixer until light and fluffy. Add flour. Beat until dough forms. Divide into thirds. Shape each piece into a 1-inch-thick disk. Wrap in plastic wrap. Refrigerate for 1 hour. 

Meanwhile, for filling, in food processor place cherries, brown sugar and nutmeg. Cover and pulse until cherries are coarsely chopped. Stir in almonds.

Preheat oven to 350°F. On floured surface roll each disk into about a 13-inch circle. Center a 12-inch round bowl, plate or pan on dough circles. Trim around edges to create 12-inch-diameter circles. Discard scraps. Brush circles with milk. Sprinkle a third of the filling on each circle. Lightly press into dough. 

Cut each circle into 12 wedge-shaped pieces. Beginning at wide end, roll up each wedge. Place, point side down, 2 inches apart on parchment-lined baking sheets. Brush tops with additional milk and sprinkle with sugar (if desired). Bake for 18 to 21 minutes or until brown. Transfer to wire rack and cool before serving.

Hanukkah Apple Cake

Recipe by Marcia Stanley

Hanukkah Apple Cake

YIELD: Serves 12

INGREDIENTS:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

2 teaspoons ground cinnamon

1/4 teaspoon salt

1 package (8 oz.) cream cheese, softened

1/2 cup butter, softened

1 2/3 cups sugar

2 eggs

1 teaspoon vanilla

2 large apples, cored, peeled and chopped

1/2 cup finely chopped pecans

2 tablespoons sugar

1/2 teaspoon ground cinnamon

DIRECTIONS:

Preheat oven to 350°F. Lightly coat 9-inch round springform pan with nonstick cooking spray. In medium bowl stir together flour, baking powder, the 2 teaspoons cinnamon and salt. Set aside. 

In large mixer bowl beat cream cheese and butter on medium speed of an electric until combined. Add the 1 2/3 cups sugar. Beat until fluffy. Add eggs and vanilla and beat until combined. Add flour mixture to beaten mixture. Beat on low speed until just combined. Fold in apples and pecans. Spread in prepared pan. Stir together the remaining 2 tablespoons sugar and the remaining 1/2 teaspoon cinnamon. Sprinkle over the top of the cake. 

Bake for 1 hour and 10  minutes or until wooden skewer inserted near center comes out clean.

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By Heidi Sutton

Put a smile on everyone’s faces with these layered cheesecake and fudgy brownie bakes. Get creative with green and white frosting and festive sprinkles — a fun spin on brownies for the holidays and perfect with a glass of milk!

Christmas Tree Cheesecake Brownies

Christmas Tree Cheesecake Brownies

Recipe by Jenn Fillenworth 

YIELD: Makes 16 servings

INGREDIENTS: 

For the Cheesecake batter

8 ounces low-fat cream cheese at room temperature

1/3 cup granulated sugar

2 eggs

1 tablespoon all-purpose flour

For the Brownie batter

1 cup all-purpose flour

1/2 cup cocoa powder

1/2 teaspoon salt

1 cup granulated sugar

1/4 cup vegetable oil

1/4 cup milk

2 eggs

1 teaspoon pure vanilla extract

For decorating

green and white melting chocolate

assorted sprinkles

candy canes

DIRECTIONS:

Preheat the oven to 350° F. Coat an 8-inch square baking pan with non-stick baking spray and set aside.

For the cheesecake batter, place the cream cheese in the bowl of a stand mixer. Beat at medium speed until smooth and creamy. Add the sugar and beat well. Add the eggs, one at a time, beating well after each addition. Add flour and beat the mixture until blended.

For the brownie batter, add flour, cocoa and salt to a medium bowl and whisk until combined. In a separate bowl, whisk together the sugar, oil, milk, eggs and vanilla until well combined. Add the wet ingredients to the dry ingredients and mix until blended. Pour the brownie batter into the prepared pan evenly.

Carefully pour the cheesecake batter over the top, spreading it evenly. Carefully swirl the layers together using the tip of a knife.

Bake for 30 minutes, until the brownies are set. Cool the brownies completely in the pan on a wire rack before cutting into triangle pieces.

Decorate trees by placing green and white melted chocolate into a piping bag. Top with assorted sprinkles. Place a 3-inch piece of candy cane in the bottom of the brownie for the stump.

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One Pan Japanese Salmon

By Heidi Sutton

Whether you’re celebrating a weekend meal or simply looking for a way to eat healthier, seafood night can make dinnertime a special treat. Next time you plan to make fish the focus of your menu, try one of these delicious recipes featuring the best fish in the sea.

Grilled Salmon with Spiced Almonds

Recipe courtesy of Fisher Nuts

Grilled Salmon with Spiced Almonds

YIELD: Makes 6 servings

INGREDIENTS: 

1 cup Greek yogurt

2 teaspoons red wine vinegar

2 teaspoons chopped fresh dill

1 tablespoon chopped fresh mint

1/4 teaspoon ground cumin

1/2 teaspoon paprika

kosher salt

1 small cucumber seeded and small diced

1/2 cup almonds

1 teaspoon extra-virgin olive oil

1/4 teaspoon curry powder

1/8 teaspoon paprika

1/8 teaspoon ground cumin

6 salmon fillets 6-ounces each

kosher salt and black pepper

2 tablespoons extra-virgin olive oil

1 large lime

DIRECTIONS:

To make yogurt sauce, whisk yogurt, red wine vinegar, dill, mint, cumin and paprika in medium bowl with a pinch of salt. Taste for seasoning and adjust as needed. Stir in cucumber. Set aside.

Heat oven to 350° F. Heat grill to medium. In small bowl, toss almonds with olive oil, curry powder, paprika, cumin and a pinch of salt. Spread almonds on baking sheet and toast until golden brown, about 5-8 minutes.

Arrange salmon fillets on baking sheet. Season fish on both sides with salt and pepper. Drizzle with oil. Place salmon on grill and allow to cook until fillets start to lightly char, 5-8 minutes. If desired, grill limes as well. Use metal spatula to gently flip salmon. For medium well or well done, cook a few minutes longer.

To serve, remove fish from grill and transfer to serving platter. Sprinkle fish with a squeeze of lime juice and curried almonds. Serve yogurt sauce on the side.

One-Pan Japanese Salmon

Recipe courtesy of Family Features

One Pan Japanese Salmon

YIELD: Makes 2 servings

INGREDIENTS: 

1 tablespoon sesame oil

1/4 cup tamarind sauce

1/2 tablespoon Dijon mustard

2 tablespoons sesame seeds

1 tablespoon honey

1 sweet potato cut into rounds

2 tablespoons coconut oil divided

1 tablespoon sesame seeds

sea salt

8 spears broccolini

2 salmon fillets 4 ounces each

brown rice for serving

DIRECTIONS:

Preheat oven to 400 F. Line tray with baking paper. To make marinade: In bowl, whisk sesame oil, tamarind sauce, Dijon mustard, sesame seeds and honey until combined. Place sweet potato on baking tray and drizzle with 1 tablespoon coconut oil. Toss to coat. Sprinkle with sesame seeds and sea salt. Roast 25 minutes. Remove tray from oven and add broccolini. Drizzle with remaining coconut oil and sea salt. Place salmon fillets in middle of tray and drizzle with marinade. Bake 12-15 minutes. Serve with brown rice.

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Baked Ham with Pomegranate Glaze

Are you planning your menu for an upcoming holiday dinner? There are so many recipes to choose from when deciding on the main dish, sides and desserts.

This year, make your holiday dinner pop by adding pomegranates to your holiday menu. These ruby-like seeds are eye-catching and add a juicy sweetness to any dish.

Why pomegranates?

California-grown pomegranates are harvested from October to January. The season may be short, but it’s oh-so-sweet, just like the fruit. Because the pomegranate season is perfectly aligned with the holidays, there’s no shortage of festive ideas to make snack time and recipes pop with color, flavor and nutrition.

Best of all? Pomegranates are high in vitamin C and potassium, a great source of fiber and low in calories. If you have wellness goals this holiday season, eating pomegranates can help! Pomegranates are chock full of vitamin C, polyphenols, potassium and other necessary nutrients.

How to incorporate pomegranates into holiday meals

So, how can you incorporate pomegranates into your holiday meals? The possibilities are practically endless.

“From a gorgeous cheese platter to a holiday ham, the pomegranate’s bright, juicy, red arils elevate any dish. Not to mention, they make a fabulous centerpiece!” said Tara “Teaspoon” Bench. Tara served as the former food editor of Martha Stewart Living, and knows a thing or two about creating show-stopping holiday meals.

To celebrate the season, Bench has partnered with the Pomegranate Council to help you create a holiday dish that will have your friends and family asking for seconds. Check out her recipe for baked ham with pomegranate glaze that features these stunning ruby red fruits.

Baked Ham with Pomegranate Glaze

Garnish your holiday ham with a burst of freshness using vibrant pomegranate arils! Whether it’s Thanksgiving, Christmas, New Year’s or Sunday dinner, this ham is sure to impress with a sweet pomegranate glaze.

Yield: 12-16 servings

Ingredients:

1 (7-pound) bone-in, spiral-cut smoked ham

1/2 cup low-sodium chicken broth

2 cups 100% pomegranate juice (divided)

2/3 cup light brown sugar

2 tablespoons fresh lemon juice

2 tablespoons Dijon mustard

1/2 teaspoon ground ginger

1 cup pomegranate arils

Herbs for garnish (if desired)

Instructions:

1. Preheat oven to 325°F. Place ham in a large roasting pan and pour in chicken broth along with 1/2 cup of pomegranate juice.

2. In a medium saucepan, bring remaining 1 1/2 cups of pomegranate juice, brown sugar and lemon juice to boil over medium-high heat. Lower heat and let mixture simmer until it slightly thickens, about 10 minutes.

3. Stir in mustard and ginger and continue simmering until sauce reduces to about 1 cup, approximately 5 more minutes.

4. Pour half of glaze over ham, cover with foil and roast for 1 1/2 hours, basting occasionally. Internal temperature should reach 125°F in thickest part of ham.

5. Remove foil, brush ham with remaining glaze and roast uncovered for another 30 minutes until top is lightly caramelized.

6. Transfer ham to cutting board and carve it off the bone. Arrange slices on a platter, garnish with fresh herbs and sprinkle with pomegranate arils.

7. If desired, pour pan juices into a bowl to serve alongside ham. Leftover ham can be kept in an airtight container in the refrigerator for up to one week.

Want to know more about pomegranates and how to incorporate them into your holiday meals? Visit www.Pomegranates.org or www.TaraTeaspoon.com. (BrandPoint)

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Candy Cane Pretzel Bark Cookie

When we think about the holidays, a lot of the special moments we remember most fondly from years past involve sharing food with loved ones — from festive cookie exchanges to the scents and smells of family-favorite dishes and desserts, to warm beverages on cold nights.

That’s why McCormick is dishing up these cooking tips for creating special moments:

• Incorporate seasonal herbs, spices and seasonings like sage, pumpkin pie spice, cinnamon and nutmeg into your cooking and baking to provide long-lasting fresh flavors, vibrant colors and appetizing aromas.

• Use ready-to-make dry recipe mixes, such as turkey or brown gravy, to easily create perfectly blended flavors for sauces that elevate your holiday meals.

• Rely on extracts like pure vanilla and peppermint to enhance the flavors and aromas of holiday treats.

This holiday season, the McCormick brand is also going on a virtual quest for the best holiday cookie recipe through the McCormick Cookie Quest contest. If you have a winning cookie recipe, consider joining in the fun. Official Rules and entry instructions can be found by visiting: mccormick.com/cookie-quest-terms-and-conditions. [NO PURCHASE NECESSARY. Starts 11/19/24; ends 12/8/24. Sponsor: McCormick & Company.]

In the spirit of the virtual cookie recipe exchange, McCormick is partnering with famed bakery Milk Bar and its rule-breaking, award-winning founder and CEO, Christina Tosi, to create and share Milk Bar x McCormick Candy Cane Pretzel Bark Cookies.

On Dec. 4, which is National Cookie Day, select Milk Bar locations in New York City, Los Angeles and Washington, D.C. will give away these scrumptious cookies to the first 100 customers, while supplies last. The limited-time cookie will also be on sale at select locations starting on National Cookie Day through December 31. And as part of the collaboration, McCormick and Milk Bar are also sharing the recipe, so you can make these delectable cookies at home!

Milk Bar x McCormick Candy Cane Pretzel Bark Cookie

Ingredients:

• 2 sticks (1 cup) unsalted butter, softened

• 3/4 cup granulated sugar

• 1/2 cup light brown sugar

• 1 large egg

• 1 teaspoon McCormick Pure Peppermint Extract

• 1/2 teaspoon McCormick Pure Vanilla Extract

• 2 cups all-purpose flour

• 1 teaspoon kosher salt

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 2 cups white chocolate chips

• 1/4 cup plus 3 tablespoons McCormick Candy Cane Sugar, divided

• 1 1/2 cups mini pretzels

Directions:

1. Preheat oven to 350 degrees F. Spray two half-sheet pans with no-stick cooking spray or line with parchment or silicone baking mats. Mix butter and sugars in large bowl with heavy spatula for about 2 minutes until well blended. Add egg and extracts, stirring until combined and fluffy, about 1 minute.

2. Mix flour, salt, baking powder and baking soda in medium bowl. Add dry ingredients to butter and sugar mixture, stirring just until combined. Stir in white chocolate chips, 3 tablespoons of the Candy Cane Sugar and mini pretzels, mixing until evenly blended.

3. Place remaining 1/4 cup Candy Cane Sugar in medium bowl. Use a 1/3-cup measuring cup or 2 3/4-ounce cookie scoop to portion dough into balls. Toss dough balls in Candy Cane Sugar to coat and place 2 to 3 inches apart on prepared baking pans.

4. Bake 8 to 10 minutes, until edges are golden brown. Cool completely before serving.

Tip: Can’t get your hands on McCormick Candy Cane Sugar? Increase McCormick Peppermint Extract to 1 1/2 teaspoons, stir in 2 tablespoons of red colored sugar along with the chocolate chips, then use 1/4 cup red colored sugar to roll cookies before baking.

“The holiday season is all about sharing. That’s why we’re so excited to share one of our favorite holiday cookie recipes and encourage creative bakers all around the country to do the same,” says Giovanna DiLegge, vice president of Marketing, North American Consumer at McCormick. (StatePoint)

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Leftover Holiday Biscuit Pot Pie

By Heidi Sutton

Once your holiday feast comes to pass, you’re almost certain to find your refrigerator stuffed with leftovers. However, that doesn’t mean you want to eat the same meal again and again in the days that follow. 

Gone are the days of simply reheating turkey and stuffing or making a turkey sandwich. Instead, reinvent your holiday extras through fresh takes on classic dishes like this comforting Leftover Holiday Biscuit Pot Pie.

Leftover Holiday Biscuit Pot Pie

Recipe courtesy of Culinary.net

Leftover Holiday Biscuit Pot Pie

YIELD: Makes 8 servings

INGREDIENTS: 

Biscuits:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

2 1/2 teaspoons sugar

1/4 teaspoon salt

2 teaspoons cream of tartar

1/2 cup cold unsalted butter

2/3 cup buttermilk

1 tablespoon butter melted

Turkey Pot Pie Filling:

1/2 cup turkey fat

1 1/2 cups diced onion

1 1/2 cups diced carrots

1 1/2 cups diced celery

1 bay leaf

1 tablespoon minced garlic

1 tablespoon chopped thyme

1 tablespoon diamond crystal coarse salt

1 tablespoon coarse black pepper

1 cup all-purpose flour divided

8 cups cold turkey stock

6 cups leftover cooked turkey chopped

DIRECTIONS:

To make biscuits: In mixing bowl, combine flour, baking powder, sugar, salt and cream of tartar. Grate butter and mix with dry ingredients. Carefully add buttermilk and mix until incorporated. Fold over 5-6 times, roll out and cut into 10-12 rounds. Place cut biscuits on floured surface. Refrigerate 30 minutes.

To make turkey pot pie filling: Preheat oven to 375 F. Heat large pot over high heat and add turkey fat. Add onions, carrots, celery, bay leaf, garlic, thyme, salt and pepper; gently sweat. Add 1/2 cup flour and cook 2-3 minutes. Add turkey stock 2 cups at a time, allowing to thicken before adding more. In bowl, mix remaining flour with turkey. Add turkey pot, bring to simmer until thickened. 

Add pot pie filling to casserole dish and gently place biscuits closely together on top. Brush biscuits with melted butter and bake 25-30 minutes. Remove from oven and cool 10-15 minutes before serving.

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