Cranberry Ice Cream #CranberryWeek

What is the typical Thanksgiving weather where you are?

Cranberry Ice Cream

I was recently chatting about Thanksgiving plans with a far-flung friend and she mentioned wearing shorts on Thanksgiving. It struck me as funny, because it is so not what I think of as Thanksgiving weather. We’re lucky if it’s warm enough to go for a walk after dinner without getting totally bundled up!

It also got me thinking about how much different my Thanksgiving dinner would be if it was warm outside. Is it weird to have cranberry apple crisp when it’s 90 degrees out?

Cranberry Ice Cream 2

Ice cream seems way more appealing – and this would be perfect on a Thanksgiving table. It’s a perfect balance of sweet and tart and I just love the color. It’s also a great option for Thanksgiving because you make it ahead – giving you more free time to focus on the rest of the meal!

I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.

Cranberry Ice Cream 4

Cranberry Ice Cream
(from Wonky Wonderful)
Makes 1/2 gallon

Cranberry Puree:
1/4
 cup water
1/4 tsp. salt
12 oz. fresh cranberries cleaned & sorted
2 Tbsp. orange juice

Ice Cream:
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/4 cup sugar
1 1/4 cups cranberry puree

Combine the water, salt, and cranberries in a medium saucepan. Cook over medium heat for 6-7 minutes. Remove from the heat and let cool for 10 minutes.

Transfer the cranberry mixture to a blender or food processor and add orange juice. Puree.

Refrigerate for several hours.

To make the ice cream, mix together the cream, milk, sugar and cranberry puree. Churn in an ice cream maker according to the manufacturer’s directions.

Transfer the ice cream to a chilled container and freeze for at least 4-6 hours. Thaw for 5 minutes before serving.

Fresh Corn Salsa (7)

(Leftover) Turkey and Cranberry BBQ Sauce Pizza #ThanksgivingLeftovers

Leftover turkey + leftover cranberry sauce = pizza night, of course.

I’ve always preferred to reimagine my turkey leftovers into non-Thanksgiving fare – like Turkey Cranchiladas or Turkey and Chorizo Hash – and this pizza fits right in. The cranberry sauce gives you a slightly sweet, slightly tart edge to your barbecue sauce – and it pairs awesome with the turkey and cheese.

This is a great dish to make at the end of the weekend when your turkey and stuffing sandwiches are getting tired!

CranberryBBQPizza

(Leftover) Turkey and Cranberry BBQ Sauce Pizza
(slightly adapted from Recipe Runner)
Makes 1 12″ Pizza

1/2 lb. pizza dough
1/2 cup cranberry sauce
3 Tbsp. barbecue sauce
1 cup turkey, shredded
1 1/2 cups mozzarella
2 Tbsp. red onion, thinly sliced
Chopped cilantro, to taste

Preheat the oven to 450 degrees and line a baking sheet with parchment.

Roll out the pizza dough and place on the prepared baking sheet.

In a small bowl, stir together the cranberry sauce and barbecue sauce and spread over the crust. Top with turkey, cheese, and red onion.

Bake for 10-15 minutes, until the crust is golden.

Top with cilantro and serve.

Looking for more leftover ideas? I’ve teamed up with a bunch of great bloggers today to share lots of great ways to use up your leftovers:

Cranberry-Orange Brie Bites by Books n’ Cooks

Cranberry-Topped Baked Brie by Culinary Adventures with Camilla

(Leftover) Turkey and Cranberry BBQ Sauce Pizza by Kate’s Recipe Box

Prosciutto & Asiago Stuffed Mushrooms by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Spicy Turkey Quesadillas by Jolene’s Recipe Journal

Thanksgiving Leftover Empanadas by The Redhead Baker

Turkey Croquettes by Cindy’s Recipes and Writings

Turkey Gumbo by Palatable Pastime

Turkey Pot Pie by Making Miracles

(Leftover) Turkey Banh Mi

Are you up to your ears in Thanksgiving recipes and planning? For the first time in a long time, I’m not. We’re having a scaled-back Thanksgiving this year because we have a busy week – and we’ve ordered the food. Yup. I’m a food blogger who will be doing no cooking on Thanksgiving.

I was super conflicted about it at first. I love the whole event of planning and cooking a big meal. But, we were a smaller crowd this year and I couldn’t figure out when to fit in the cooking with all the other stuff we have going on – so outsourcing the food prep was the obvious choice.

What sealed the deal, though, was hosting a little Friendsgiving a few weeks ago. I got the chance to cook all of my favorites without the time crunch – and I got plenty of leftovers to rework.

This sandwich is a super quick an easy to make your leftover turkey not feel like just another turkey sandwich. Big, bold flavors take center stage and the result is delicious!

TurkeyBanhMi

(Leftover) Turkey Banh Mi
(adapted slightly from Oprah)
Serves 4

1 tsp. sugar
1 tsp. salt
1 cup rice wine vinegar
1 cucumber, peeled and thinly sliced
1 1/2 cups shredded carrots
1 Tbsp. light brown sugar
1 Tbsp. soy sauce
1 tsp. fish sauce
1 tsp. Chinese 5-spice powder
1 pound cooked turkey pieces
4 club rolls
1/2 cup mayonnaise
1 tsp. sriracha sauce
Cilantro, optional, to taste

Whisk together the sugar, salt, and vinegar in a small saucepan and heat until the sugar and salt are dissolved.

Combine the carrots and cucumber in a heatproof bowl and pour the hot vinegar over. Let sit for at least an hour.

In another bowl, whisk together the brown sugar, soy sauce, fish sauce, and 5-spice powder. Add in turkey and toss to coat.

In a third bowl, whisk together the mayonnaise and sriracha. Refrigerate until ready to serve.

When ready to cook, heat a grill pan over medium heat and place turkey pieces on the grill until warm and just starting to caramelize.

Split the rolls and toast them under the broiler until warmed and slightly brown. Spread one side of the roll with sriracha mayonnaise, top with turkey and then the cucumber mixture. Add cilantro, to taste, if desired.

 

Instant Pot Mashed Potatoes

It’s officially November which means my Facebook feed is all “hey! let’s do Christmas!” Don’t get me wrong, I love Christmas and I totally have Christmas prep going here (like, the fill-it-yourself advent calendar I bought about a month ago and have been obsessing over what to put in it), but I also don’t want to brush other holidays under the rug. We did Halloween big (as it should be!) and now I’m thinking about Thanksgiving.

One of the hardest things about coordinating a Thanksgiving dinner is getting everything on the table at the same time. Either space in the oven/on the stove top is at a premium or there are just too many balls in the air to keep track of it all. Using other kitchen appliances other than the stove can help things go more smoothly. I’ve always been a big fan of the slow cooker, but this year I’m excited to throw the instant pot in the mix.

These mashed potatoes are basic, but they’re hands-off and perfect for your Thanksgiving meal. I used my stand mixer to make things go super fast but if you don’t have one (or it’s tied up with other Thanksgiving prep!) a hand mixer would work just fine too.

IPMashedPotatoes

Instant Pot Mashed Potatoes
(adapted from The Baker Upstairs)
Serves 4-6

2 lbs. potatoes
1 cup chicken stock
2 Tbsp. butter
1/3 cup milk
1/4 cup sour cream
Salt and pepper, to taste

Wash the potatoes. Peel, if desired, and quarter.

Add the rack to the instant pot, then the potatoes. Pour the chicken stock over the potatoes.

Using the manual setting, set to cook for 8 minutes and then quick release the pressure.

Drain the liquid and add the hot potatoes to the bowl of a stand mixer. Add remaining ingredients and mix until you reach the desired consistency.

Fresh Corn Salsa (13)

Turkey & Chorizo Hash

My Dad would love this breakfast. Growing up, he’d make eggs every weekend and use up whatever meat and veggies were left in the fridge. This hash is essentially the Thanksgiving turkey version of that – turkey, eggs, and a few other things and you have a great clean-out-the-fridge breakfast. The recipe below reflects how I made it but you could do your own swaps based on what you have handy.

I’m pretty sure this is going to become our new post-Thanksgiving breakfast tradition. It was delicious.

Turkey Chorizo Hash

Turkey & Chorizo Hash
(adapted from From Away)
Serves 3

1 Tbsp. olive oil
6 oz. fully-cooked chorizo, diced
1 medium onion, diced
2 cloves of garlic, minced
1 red pepper, diced
1 large russet potato, diced into 1/4 inch pieces
2 cups roasted turkey meat, white and dark meat, diced into 1/4 inch pieces
1/2 cup heavy cream
1 Tbsp. taco sauce
Salt and pepper, to taste
3 eggs
Sriracha hot sauce

In a large cast-iron skillet, heat the oil until shimmering. Add the chorizo, onion, garlic, red pepper, and potato. Cook about 5 minutes, until the onions are translucent and the sausage and potatoes are beginning to brown. Stir in the turkey, heavy cream and taco sauce. Season with salt and pepper. Using a spatula, press mixture into the pan and cook 2-3 minutes without stirring. When a crust starts to form, scrape up and repeat. Continue about 10 minutes, until there are browned bits throughout.
Make 3 wells in the hash and crack an egg into each. Cover and cook for 4-6 minutes, until eggs reach desired doneness. Drizzle on Sriracha and serve.

Chipotle Ranch Turkey Panini

I wanted to sneak in one last Thanksgiving leftover post before the big festivities tomorrow. This is pretty much the perfect day-after sandwich – super quick to throw together in the midst of shopping trips but it doesn’t feel like leftovers.

The crunchy onions and cranberries are staples in lots of Thanksgiving dishes so I’m guessing you’ll have them (and turkey!) on hand. A few extra ingredients and you’re good to go.

I made a few of these during the last week and I’m genuinely looking forward to refreshing my turkey stash tomorrow so I can have another.

TurkeyPanini

Chipotle Ranch Turkey Panini
(a Kate’s Recipe Box Original)
Makes 1 sandwich

3/4 cup chopped turkey
1 Tbsp. dried cranberries
1 Tbsp. crunchy onions
1 Tbsp. real bacon bits
2 Tbsp. chipotle ranch dressing
2 slices provolone cheese
1 Ciabatta roll

In a small bowl, toss together the  turkey, cranberries, onions, bacon bits and dressing until evenly combined.

Slice the roll in half, top with turkey mixture and cheese. Press in a Panini press until warmed through and crunchy on the outside.

Cranberry Pumpkin Walnut Spread

I’m thankful for a lot. My husband who works so hard for our family in so many ways. My little guy whose smiles just make my day. That we’re all healthy, fed and safe. And my friends – because I really don’t know where I’d be without them.

Last night, we had some friends over to celebrate an early Thanksgiving. Friends I went to middle school with who have loved me since before I’d really learned to love myself. Friends from college who have been supportive of us as we dated, got married and grew the family. And newer friends, who helped me stay sane during the early months of motherhood. It was just a small cross-section of our friends, but as I looked around the table it reminded me just how lucky we are.

I think something that often gets lost in prep for these big meals is that the goal is really to spend time together – not hours cooking. With that in mind, I whipped up a few no-cook appetizers. This one is whipped up in about five minutes and can be ahead of time. For a busy day like Thanksgiving, it’s a definite winner.

CranberryPumpkinSpread

Cranberry Pumpkin Walnut Spread
(from Pen and Fork)
Makes about 2 cups

8 oz. cream cheese
1 cup dried cranberries, plus a tablespoon for garnish
3/4 cup toasted walnut pieces
1/2 cup pumpkin puree
3/4 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
Pinch of salt

Combine all ingredients, except cranberries for garnish, in a food processor and pulse until nearly smooth, scraping down the sides as needed. Refrigerate until ready to serve. Serve with crackers or toast points.