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I know we are a week past Thanksgiving already, but many people, myself included, freeze some of the leftovers when you have plenty of them and then you can use them later in different recipes.

We’re going to focus on those types of recipes this week as I hope everyone had a wonderful and thoughtful Thanksgiving and got to enjoy time with friends, family, pets and everyone else! Christmas season is just about upon us!

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LEFTOVER TURKEY SHEPHERD’S PIE

FOR THE MASHED

POTATO LAYER:

2 lb. Yukon gold potatoes, peeled and cut into 1-inch cubes 

1 tbsp. plus 1 1/2 teaspoons kosher salt, divided, plus more to taste

1/4 c. unsalted butter, melted

1/2 c. heavy cream

1 large egg yolk

1 c. shredded Swiss cheese

1/2 tsp. ground black pepper

FOR THE FILLING:

1/4 c. unsalted butter

1 medium yellow onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

8 oz. baby bella mushrooms, trimmed and sliced

1 1/2 tsp. kosher salt, plus more to taste

1 tsp. ground black pepper, plus more to taste

2 garlic cloves, finely chopped

6 tbsp. all-purpose flour

2 c. turkey or chicken broth, warm

2 tsp. Worcestershire sauce

1/4 c. heavy whipping cream

3 c. shredded or cubed cooked turkey

1 c. frozen green beans

1/4 c. chopped fresh Italian parsley, plus more for sprinkling

2 tsp. chopped fresh sage

Cooking spray

Preheat the oven to 375°F. Arrange an oven rack in the upper third portion of the oven.

For the mashed potato layer: In a medium saucepan, add the potatoes and water until it reaches 1 inch above the potatoes. Place the pan over  heat until boiling. Add 1 tablespoon of salt. Reduce heat to medium-low, cover, and simmer until the potatoes are fork-tender, 10 to 12 minutes. Remove from heat.

Drain the potatoes and add them back to the saucepan. Cook over low heat, gently stirring, until the potatoes begin to dry out, 1 to 2 minutes. Remove the pan from the heat and mash the potatoes. Stir in the melted butter. In a small measuring cup, whisk the cream and egg yolk until well combined and add to the potatoes. Stir in the cheese, pepper, and remaining 1 ½ teaspoons of salt. Taste for salt, cover, and set aside.

For the filling: In a large Dutch oven over medium heat, melt the butter. Add the onion, carrot, and celery. Cook, stirring frequently, until the onion is lightly golden, 3 to 5 minutes. Add the mushrooms, salt, and pepper. Cook, stirring occasionally until the mushrooms release their liquid and begin to turn golden, 5 to 7 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the flour and cook until the raw flour smell disappears, 2 to 3 minutes.

Whisking constantly to prevent lumps, gradually add the warm turkey broth and Worcestershire sauce. Cook, whisking frequently, until the sauce is smooth and thickened, about 3 minutes. Whisk in the heavy cream until well combined. Fold in the turkey, green beans, parsley, and sage. Taste for salt.

Spray a 3-quart casserole dish with cooking spray. Add the turkey layer to the prepared pan, spreading until even. Dollop the mashed potatoes over the turkey layer, spreading into an even layer. Use a fork or spoon to make ridges or decorative swirls on the potatoes.

Bake until the filling is bubbling, 15 to 20 minutes, rotating the pan halfway through. Turn the broiler on high and cook until the potatoes are golden brown and crisp, 2 to 4 minutes.

Remove to a cooling rack and allow to sit for 10 minutes before serving. Serve hot and sprinkle with extra parsley.

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CRANBERRY SCONES

FOR THE SCONES:

2 c. all-purpose flour

1/3 c. granulated sugar

2 1/2 tsp. baking powder

3/4 tsp. kosher salt

1/2 c. unsalted butter, cold and cut into 1/2-inch pieces

1 c. dried cranberries 

1 1/2 tsp. chopped fresh rosemary

1 c. plus 1 tbsp. heavy cream 

2 1/2 tsp. orange zest

FOR THE GLAZE:

1/2 c. cranberry juice

1 c. powdered sugar

Pinch of kosher salt

1 to 2 drops pink food coloring (optional)

For the scones: Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry cutter, blend the butter into the flour mixture until the butter resembles small peas and is evenly incorporated. Stir in the cranberries and rosemary. In a small bowl, stir together 1 cup of the heavy cream and the orange zest; add it to the flour mixture and stir until just combined.

Turn the dough out onto a clean work surface and, using floured hands, shape into a rough ball. Pat the dough into an 8-inch round disc (about 3/4-inch thick). Using a bench scraper or chef's knife, cut the disc into 8 even wedges. Transfer the wedges to the prepared baking sheet. (Scones can be frozen for up to 1 week. Don't thaw before baking.)

Brush the top of each wedge lightly with the remaining 1 tablespoon of heavy cream. Bake until lightly browned and risen, 22 to 25 minutes, or 24 to 26 minutes if baking from frozen. Transfer the scones to a wire rack to cool for at least 10 minutes.

For the glaze: In a small saucepan, cook the cranberry juice over medium heat until reduced to 2 tablespoons, 8 to 12 minutes. Remove to a small heatproof bowl and let cool for 5 minutes.

Add the powdered sugar and salt to the reduced cranberry juice, and 1 to 2 drops of pink food coloring, if you like. Whisk until smooth. Drizzle the glaze over the scones. Let stand for 15 minutes for the glaze to harden. 

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SPLIT PEA SOUP WITH HAM

3 tbsp. olive oil

2 c. diced ham

1 yellow onion, chopped

3 carrots, peeled and sliced

2 celery stalks, sliced

3 garlic cloves, chopped

1 lb. dried green split peas

8 c. chicken stock

1 tsp. dried thyme

1 bay leaf, optional

1/2 tsp. salt, plus more to taste

1/2 tsp. ground black pepper, plus more to taste

Chopped fresh parsley, optional 

Heat a large Dutch oven or pot over medium heat. Add the olive oil and ham. Cook, stirring occasionally, until the ham pieces are golden brown, 8 to 10 minutes. Increase the heat to medium-high; add the onion, carrot, and celery, and continue to cook until the vegetables are slightly softened, about 5 more minutes. Add the garlic and cook 1 more minute.

Meanwhile, place the split peas in a colander. Rinse them well and pick through and discard any tiny pebbles or debris.

Add the peas into pan with chicken stock, dried thyme, and bay leaf, if using. Bring to a simmer, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 hour and 30 minutes until the peas "split" open in the pot and are very tender. (If the pot stops simmering during cooking, increase the heat to medium until it returns to a simmer, then reduce the heat back to medium-low). Add 1/2 to 1 cup of water to reach desired consistency.

Season with the salt and black pepper. Serve topped with chopped parsley, if preferred. 

TFD: “It is often the small steps, not the giant leaps, that bring about the most lasting change.” - Queen Elizabeth II

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