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Posts Tagged ‘Thanksgiving’

How to Turn Thanksgiving Leftovers into Scones, Chowder, Sorbet and More

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.

So it’s the day after Thanksgiving and, like many Americans, you have tons of leftovers: leftover stuffing, leftover sides and, of course, plenty of leftover turkey. Turkeys are big birds, after all, and people tend to forego poultry seconds in favor of the many sides and sweets.

Whether you hosted Thanksgiving dinner and have several containers of leftovers in your fridge, or were a guest gifted some turkey and sides by a gracious host, there’s got to be a better way to prepare the remnants of Turkey Day than popping them in the microwave.

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Thirsty Thursday: Thanksgiving’s a Breeze Seabreezes

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.


It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.

Warning: we do not recommend drinking while carving. And while we definitely want to avoid the potentially hazardous situation of carving a turkey under the influence, we also think that everyone could use a drink on the morning of Thanksgiving to curb some of that holiday stress.

Think of this cocktail as an autumnal screwdriver (vodka + orange juice) with the addition of cranberry juice and fresh mint. This Seabreeze is the perfect morning beverage to wake you up to start that bird early on Thanksgiving.

Happy Thanksgiving, folks!

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Happy Thanksgiving!

Get 25 things to make with leftovers.

Hump Day Snack: Turkey Pinata Cake

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.

Who says turkey can’t be served for dessert? If you truly believe that, you’re not thinking big enough this Thanksgiving. To appropriately wow your dinner guests, pull out all the stops and make this “roasted” turkey cake, complete with sweet stuffing and a sugary surprise lurking deep inside. Sure this project requires three boxes of cake mix, but all that baking will be worth it when you slice into the frosted bird to reveal a colorful candy corn center. Don’t worry, the center cut of cake doesn’t go to waste either, as it’s repurposed into toasted, cocoa-dusted cubes of stuffing that spill out of the turkey like the real thing. If all this attention to detail still doesn’t satisfy your inner perfectionist, break out the fondant and roll some faux vegetables for artfully placing around your winged work of art. Finally, sit back, relax and let the compliments roll in, because you just won the Thanksgiving dessert round.

Get the details for recreating this enticing turkey cake yourself, and then get baking with more of Cooking Channel’s most impressive Thanksgiving cake recipes:

Pickled Cranberries: Not Your Grandmother’s Cranberry Sauce

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.


There are a few things you don’t talk about at the holiday table lest you risk the conversation turning sour. Religion. Politics. And whether jellied or chunky cranberry sauce is better. Seriously, it could come to fisticuffs. But to that I say: to heck with the sauce. This year, pickle your crans for a side that is surprising and delicious — and will surely mollify both sides of this intractable debate.

Now, when I first mentioned this idea, an Internet friend squawked: “Pickled cranberries? What will you pickle next, sorrel?” Allow me to alleviate your fears. We’re not talking kosher dills here. Think more bread-and-butter pickles, with a sweet brine that tempers and complements the cranberries’ natural pucker. Small-batch canner extraordinaire Marisa McClellan of Food in Jars first put forth this concept. Like most pickling projects, it’s easy as can be. The only thing to consider is to make them far enough ahead of time for the flavors to mellow and round out. A couple days will do, so there’s still plenty of time for Turkey Day.

As a bonus prize, your leftover brine will be a cranberry shrub, or drinking vinegar. Serve one part of the shrub mixed in four to five parts sparkling water for a bright, refreshing beverage that makes a lovely alternative to wine for your non-drinking guests.

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Sweet Potato Casserole Pie with Marshmallow Praline Topping

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.


Southerners love to over-sugar their sweet potatoes, making most recipes resemble a dessert rather than a side dish. And although I was raised on a saccharine sweet potato casserole piled high with toasted marshmallows (and still swear by the beloved tradition), it seems jet-puffed sweet potatoes are falling out of favor for recipes with a more “refined” profile. So why not embrace sweet potato casserole’s sugary roots and consider serving it alongside your dessert spread? After all, the only thing missing from the candied casserole is a flaky buttered crust. This delicious twist on the classic is the perfect way to get your holiday sweet potato fix and put all of those marshmallow haters to shame.

This pie stems from numerous experiments based off my heirloom family recipe — just a few tweaks here and a few changes there — to create the ultimate sweet potato casserole-as-pie. I always roast my sweet potatoes (as opposed to boiling) to intensify their flavors and allow natural caramel undertones to shine through. Instead of my usual heavy cream, however, I added sweetened condensed milk and doubled the number of eggs, resulting in a velvety-smooth texture more suitable for a pie. And while lots of sweet potato pie recipes call for a bevy of overwhelming spices, I find they mask the true character of the simple Southern dish. A splash of spiced rum and some vanilla bean paste are just enough to add complexity without concealing the subtle sweet potato flavor.

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Meatless Monday: Vegetarian Thanksgiving Appetizers

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

So you have your Thanksgiving dinner game plan all figured out. Festive holiday tablescape, check. Classic sides and a hearty main to please both carnivorous and vegetarian attendees, check. Wine list and kid-friendly beverages, check. Pie, check. (Duh.) But what about appetizers?

Don’t freak out. We’re not suggesting anything that will cost you a bunch of extra time and effort. A few simple snacks will actually make your dinner prep much more relaxing by keeping anxious guests happy and out of the kitchen. So set out some cheese and crackers and choose from our favorite no-fuss dips and spreads below. Who knows? By keeping hunger levels in check, perhaps you have a shot at avoiding some traditional family bickering.

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Party in Five: Modern, Rustic Thanksgiving Dinner

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.


We here at Cooking Channel love a good party. But throwing a memorable event requires more than just gathering some food and drinks. We show you how, with just five main “ingredients” (including recipes, big-impact decorating ideas and easy DIY elements), you can throw a party that feels like it has a cohesive theme — minimal work required.

Savoring a good meal in good company. Being together with friends and loved ones. Taking time out of our sometimes-too-busy lives to practice gratitude. These are the traditions that make Thanksgiving one of my very favorite holidays, and they remain my focus when I’m planning this very special November meal. That said, I’m not afraid to break with tradition when it comes to the menu and decor. This year, with a 1-year-old and a growing business, I feel like simplifying and getting real about what I want to eat during the holidays. I created a simple, modern tabletop and a menu that reflects my personal tastes. The simple but visual gingham-and-wheat pairing sets the stage for a lighter, fresher take on the Thanksgiving meal. But don’t worry — dessert’s still on the menu!

To create this modern Thanksgiving dinner, you’ll need five essential ingredients:

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Thanksgiving Strategy for Healthy Eating

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.

Thanksgiving is my favorite holiday. I love cooking and I love planning the perfect feast for my family to share, especially since I became a nutritionist and started getting paid to think about food ALL. THE. TIME. I’ve given a lot of thought to how to design the perfect Thanksgiving dinner (and weekend) so that it’s a meal you feel good about. So if you love Thanksgiving, but don’t love feeling overly stuffed, follow these eight tips:

1. Treat Thanksgiving dinner like the meal that it is — a feast. Thanksgiving dinner is not just a dinner that’s accompanied by breakfast, lunch and other snacks. The Thanksgiving meal is more like linner or dunch. It’s two meals rolled into one, which means you need to be really abstemious with the other stuff you put into your body. See rule 2.

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Get a Grandma’s Web-Only Family Thanksgiving Recipe for Greek Cookies

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.

Mo Rocca with George and Kathy Boulukos

I consider Thanksgiving one of my favorite holidays, and I love to prepare the traditional foods of America — with a few twists. For example, I always stuff a huge turkey, but I use a very traditional Greek chopped-meat stuffing, which includes chestnuts and raisins (but no breadcrumbs!).

Since I am a huge dessert lover, I always include one special cookie from my family archives to serve. It is an old Greek family cookie recipe from my mother called Pastules. The cookies seem to hit the spot, since they’re small butter-type cookies and the perfect ending to a big meal. I make them year-round.

Quite simple to make, Pastules are basically butter cookies with a few changes, namely that you dip the rolled balls of raw cookie dough into beaten egg whites, then into a chopped-almond mixture. You then place the balls on an ungreased cookie sheet and make a small indentation in the center of each cookie. Once the cookies have baked and cooled, you sprinkle them with powdered sugar and add a tiny dollop of jam in the center. I try to use fig preserves, as fig preserves are very popular in Greek cuisine. However, other jam will suffice, so I sometimes use orange preserves.

These cookies can be prepared a week ahead and stored in an airtight container.  Since they’re so easy to make (form little balls, dip in egg white, then roll in nuts), if my grandchildren are around, they like to help make them.

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