Owned by our farm families in New York & New England — Since 1919
Cabot, VT – (November 18, 2010): Ahhh, the Holidays! Who will sit between feuding aunt Minerva and cousin Ralph at the Thanksgiving table? Which adult will have to be exiled to the kids’ table? Is it walnuts or pecans your sister’s youngest is allergic to? Thanksgiving dinner is the most popular meal of the year, but the preparation and perspiration can be maddening. And what’s your reward for all your careful planning and work? All too often, no one follows your seating chart, your brother-in-law glares at you from the kids’ table, and it turns out that it’s pumpkin your nephew is allergic to. But it’s all worth that one glorious moment when everyone turns to you, lifts their glasses and toasts your “best ever” turkey. Happy Thanksgiving!
Now, one question remains: What to do with all the leftovers? Enter Beth Kennett, the proprietor of Vermont’s Liberty Hill Farm Inn and a farm-family owner of Cabot Creamery Cooperative, along with her husband Bob. As a slew of satisfied guests will affirm, if anyone knows what to do with Thanksgiving leftovers, it's Beth.
"I guess I'm a frugal farmer at heart," Beth laughs. "There's never a good reason to waste leftovers and the great thing about Thanksgiving to me is the fact that turkey always seems to taste better the next day! What I like best about the holiday is that it's the time of year when family and friends gather to enjoy each other's company, great food and fun. But that doesn't have to end when Thanksgiving Dinner is over, because there are always lots of leftovers to keep the holiday glow alive. Later in the evening and well into the remainder of the week, families can enjoy time together by creating simple but delicious meals from leftovers.
"Two of my favorite leftover Thanksgiving dinner recipes are Turkey Pot Pie with homemade biscuits, and Savory Bread Pudding. For something slightly more adventurous, though extremely easy to make, try Turkey Enchiladas. Or, treat your family to a New England classic like Turkey, Two-Potato and Cheddar Hash. Each of these leftover recipes is fun to make, satisfying and delicious. And they are a great way to ensure that perfectly good leftovers don't go to waste."
For more holiday-inspired recipes, visit http://www.cabotcheese.coop/recipes.
Turkey, Two-Potato and Cheddar Hash
Makes 8 Servings
3 cups (1/2-inch) peeled and diced sweet potatoes (about 1 pound)
3 cups (1/2-inch) peeled and diced russet potatoes (about 1 pound)
1 1/2 cups chopped yellow onions
2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon ground black pepper
4 large cloves garlic, crushed and peeled
4 cups finely chopped leftover cooked turkey*
1/3 cup chopped Italian parsley
1 tablespoon chopped fresh thyme leaves
About 1/3 cup leftover turkey gravy, warmed
8 ounces Cabot Seriously Sharp or Extra Sharp Cheddar, cut into 1/4-inch dice (about 2 cups)
1. Place rack in lower third of oven and preheat oven to 425°F. On large baking sheet with sides, toss together sweet potatoes, russet potatoes, onions, olive oil, salt and pepper. Tuck garlic cloves into corner of baking sheet.
2. Roast potatoes for 30 to 35 minutes or until tender and lightly colored, scraping them up with metal spatula every 10 minutes to loosen and turn.
3. When potatoes are done, remove garlic cloves from corner and chop/mash into puree; stir back into potatoes until evenly distributed. Cover potatoes with dish towel and set aside to cool.
4. In large bowl, combine potato mixture, turkey, parsley and thyme, tossing gently to blend. Add just enough of gravy to moisten hash. Add cheese and toss again. Spread hash in large shallow (2-quart) baking dish or oven-proof skillet (Hash can be made in advance up to this point; cover and refrigerate until ready to bake.)
5. Preheat oven to 375°F. Bake hash for 30 to 35 minutes or until heated through and lightly browned on top.
* If you don’t have leftover turkey, use the meat from 2 fresh bone-in turkey thighs (2 1/2 pounds total), braised in the oven for about 1 1/2 hours at 325°F until very tender. Moisten the hash with the cooking liquid, boiled down to about 1/3 cup.
Calories 389, Total Fat 18g, Saturated Fat 7g, Sodium 740mg, Carbohydrates 28g, Dietary Fiber 3g, Protein 29.5g, Calcium 259mg
Turkey Pot Pie
Makes 8-10 servings
4-6 cups diced cooked turkey
3 cups turkey gravy (thin with broth or water if needed)
Additional diced cooked vegetables (such as carrots, onions, fennel, green beans, peas or celery)
Beth’s Best Biscuits
6 cups King Arthur Unbleached All-Purpose Flour
3/4 cup granulated sugar
1/4 cup baking powder
1 1/2 teaspoons salt
1 cup (2 sticks) cold Cabot Salted Butter, cut into pieces
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
2 cups very cold milk
To make filling:
1. In large saucepan, combine turkey, gravy and vegetables; stir over medium heat until hot. Transfer to 9-by-13-inch baking dish, making sure turkey is covered with gravy.
To make biscuits and finish pie:
1. Preheat oven to 425°F.
2. In large bowl, combine flour, sugar, baking powder and salt; add butter and work into dry ingredients with pastry blender or fork.
3. Stir in cheese. Gradually stir in milk.
4. Turn dough out onto well-floured surface and knead gently (do not overwork). Roll out into 1-inch-thick layer. Cut out biscuits with round cutter or small glass.
5. Arrange biscuits on top of filling. Place extra biscuits on baking sheet.
6. Bake pot pie and biscuits for about 15 minutes or until golden.
Calories 544, Total Fat 18.5g, Saturated Fat 9.5g, Sodium 1196mg, Carbohydrates 63g, Dietary Fiber 2g, Protein 30.5g, Calcium 317mg
Savory Bread Pudding
Makes 8 servings
6 large eggs
1 cup milk
Salt, pepper and dried or fresh herbs to taste
3 cups cubed bread (leftover dinner rolls or extra bread from stuffing)
3 cups diced mixedsautéedvegetables (such as onions, bell peppers, zucchini, spinach, fennel, mushrooms, tomatoes, grated carrots or shredded Brussels sprouts)*
8 ounces Cabot Extra Sharp Cheddar, grated (about 2 cups), divided*
1. Preheat oven to 350°F. Grease 7-by-11-inch baking dish.
2. In large bowl, whisk together eggs, milk and seasonings. Fold in cubed bread, vegetables and 1 1/2 cups of cheese.
3. Pour into baking dish and sprinkle with remaining 1/2 cup cheese.
4. Bake for 35 to 40 minutes or until set all the way to center.
*For vegetables, use leftover crudités, diced and sautéed in olive oil or butter, or leftover cooked vegetables, diced
*For a Mexican flavor, use Cabot Chipotle Cheddar plus some chopped olives and a little salsa.
Calories 245, Total Fat 13.5g, Saturated Fat 6.5g, Sodium 374mg, Carbohydrates 14.5g, Dietary Fiber 1g, Protein 15g, Calcium 301mg
Makes 6 Servings
½ cup Cranberry sauce or chutney
½ cup Cabot Greek Style Yogurt or mayonnaise
2 cups diced or shredded cooked turkey
2 cups Grated Cabot Sharp Cheddar or any Cabot flavored cheddar
Options: ½ cup Shredded carrot; ½ cup shredded apple ; ½ cup salsa
1. Make a sauce by combining leftover cranberry sauce or chutney with yogurt or mayonnaise.
2. Spread lightly on tortillas. Place turkey down center of tortillas and top with cheese and carrots, apples or salsa.
3. Roll up and place in baking dish; top with additional cheese. Heat in microwave or by broiling or baking for several minutes.
Calories 429, Total Fat 20g, Saturated Fat 10g, Sodium 576mg, Carbohydrates 34g, Dietary Fiber 2g, Protein 28g, Calcium 355mg
NOTE TO EDITORS: To access and download a hi-resolution photo of the Turkey, Two-Potato and Cheddar Hash recipe, visit: http://www.imagerelay.com/sb/e090e48c-f294-11df-bdfb-12313b076911
ABOUT CABOT CREAMERY COOPERATIVE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and we make a full line of cheeses, yogurt, sour cream, cottage cheese, and butter. Best known as makers of “The World’s Best Cheddar,” Cabot is owned by 1200 dairy farm families located throughout New England and upstate New York. For additional information on Cabot Creamery, visit http://www.cabotcheese.coop
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