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Leftover Turkey Pot Pie Makes 1 large pot pie

HOW TO PREP: Preheat the oven to 400°F.

Melt the butter in a skillet. Add the onion and sauté over medium-high heat until translucent. In a large bowl, whisk the following ingredients together: eggs, milk and heavy cream. Next, slowly add the cornmeal and sour cream until just combined. Gently mix in the sugar, salt, pepper and cheddar cheese, reserving a little cheese to sprinkle on top. Gently mix in the corn. Pour the mixture into a greased 9” x 9” pan, and cover with foil. Place the 9” x 9” pan inside of a 11” x 13” dish, and add water to the dish until it is filled halfway up the side of the 9” x 9” pan. Carefully place the pan in the preheated oven. Close the door, then lower the heat to 350°F. Bake for 45 minutes or until the top begins to brown and a toothpick inserted in the center comes out clean. Remove from the oven and set aside to cool slightly before serving.

WHAT YOU WILL NEED: 4 tablespoons unsalted butter

2 tablespoons olive oil 1 yellow onion, diced ½ cup carrots, cut into half moons ½ cup celery, diced 2 teaspoons fresh thyme, picked from stems and chopped 5 tablespoons all-purpose flour 2 cups turkey broth/stock (or low-sodium chicken broth) 1½ cups half & half 2 cups leftover cooked turkey, chopped 1½ cups leftover cooked potatoes, diced Kosher salt, to taste Black pepper, to taste 1 sheet of puff pastry, frozen 1 large egg, lightly beaten with a tablespoon of water to make an egg wash HOW TO PREP: Melt the butter and olive oil together in a cast- iron skillet over medium-low heat. Add the onion, carrots and celery, and sprinkle with a pinch of kosher salt. Stir, cover and cook until tender, stirring occasionally. Once the vegetables are tender, add the chopped thyme and cook 1 minute. Sprinkle in the flour, stirring until it’s absorbed, then cook for 1 more minute. Continue to stir while pouring in the turkey broth and half & half. Increase the heat under the pan to medium, and stir until thickened. Simmer for 10 to 15 minutes to cook out the flour taste. You can add a little more turkey stock if it thickens too much. Add the chopped turkey and diced potatoes; stir and season to taste with kosher salt and black pepper. Pour the pot pie filling into a 10-inch skillet, and let cool for 35 to 40 minutes. After 20 minutes, remove puff pastry sheet from freezer and let it thaw while the filling continues to cool. Preheat your oven to 400°F. Once the puff pastry is thawed — it should be cold and not sticky — place it on a lightly floured surface and gently roll it out, pinching any split ends back together. Place on top of the cooled filling in the skillet, stretching gently to cover the surface. Brush the top of the puff pastry with the egg wash. Place the skillet on a rimmed baking sheet to catch any spills. Slide the pan on the middle rack of your preheated oven and bake for 20 to 25 minutes, or until the top is deeply golden and the filling is bubbling. Remove from the oven, and let stand for a few minutes to allow it to cool slightly before serving.

Green Bean Casserole Serves 6-8 At its vegetable-filled heart, green bean casserole embodies the best of what casseroles can provide: a serving of nostalgia-tinged comfort during a time of year when thoughts — and stomachs — turn towards memories of home.

WHAT YOU WILL NEED: 2 pounds fresh green beans, snipped 1 can cream of mushroom soup 1 can cream of onion soup ¼ cup milk

½ tablespoon black pepper 1 container crispy fried onions

Sweet Potato Casserole Serves 12-15

HOW TO PREP: Preheat the oven to 350°F. Clean the green beans and set them aside. Combine the cream of mushroom and cream of onion soups with the milk and pepper. Toss the green beans with the soup mixture, and pour into an 8x8 baking dish. Place the dish in the oven and bake for 30 minutes, or until the green beans are tender and the sauce has reduced. Remove from the oven and top with the fried onions. Bake for an additional 5 minutes, or until the onions are lightly browned. Remove from the oven, and allow to cool slightly before serving.

WHAT YOU WILL NEED: 8 large sweet potatoes ¾ cup brown sugar ¼ pound butter, melted 3 large eggs, separated 2 teaspoons vanilla 1 tablespoon salt 2 cups mini marshmallows

HOW TO PREP: Preheat the oven to 350°F. Bake the sweet potatoes until they are soft in the center. Remove from the oven, and set aside to cool slightly. Peel the sweet potatoes, and place in a mixer bowl with the whip attachment. Whip until smooth. Add the brown sugar, butter, egg yolks, vanilla and salt; mix until thoroughly combined. Transfer the sweet potato mixture to another bowl, and wash the mixer bowl and whip attachment. Place the bowl back on the mixer and add the egg whites. Using the whip attachment, whip the egg whites until they form stiff peaks. Gently fold the egg whites into the sweet potato mixture, being careful not to overmix and “deflate” the egg whites. Lightly grease a 9” x 13” casserole dish, and

Corn Pudding Serves 8-10

WHAT YOU WILL NEED: ¼ pound butter 1 cup onion, chopped 4 eggs, whisked 1½ cups milk ½ cup heavy cream ½ cup yellow cornmeal 1 cup sour cream 1 tablespoon granulated sugar

1 tablespoon kosher salt 1 teaspoon black pepper ½ pound sharp cheddar cheese, shredded 5 cups corn

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