Thanksgiving Leftovers Breakfast!

We all know hosting during the holidays is stressful enough and after preparing a feast, providing breakfast to your guests the next morning should be kept as simple as possible. Here's one idea to do so!

Ingredients:

       Leftovers:

• Mashed potatoes
• Stuffing
• Gravy (optional)

       Other:

• Eggs (2 for each person)
• Cheese, grated (your choice)
• Salt and pepper
• Milk (optional)

Option One: Breakfast Casserole

1. In a rectangle casserole dish, spray with Pam.....coat bottom layer with leftover mashed potatoes. Top that with a layer of leftover stuffing.
2. In a bowl, mix together your eggs, some milk, salt, and pepper, and cheese.
3. Pour the egg mixture on top of the casserole.
4. Bake at 350 for about 20-30 minutes until done. Top with gravy if you want to.

Option Two: Leftovers Re-Heated and Topped with Egg

1. Heat up the leftovers and put on a plate.
2. Cook 2 over easy eggs per person and put on top of the leftovers.
3. Top with gravy if you want.

Enjoy!

Classic Green Bean Casserole w Shallots!

I don't have a picture of this one....but it was the best green bean casserole I've EVER had! :)

Note: This one is from Food Network by Ellie Krieger.

Ingredients:

• 1/4 EVOO
• 6 medium shallots, sliced into rings that you can fry or buy canned ones that are healthier
• 1.5 pounds thing fresh string beans, trimmed
• 1 pound button mushrooms, sliced
• 6 large cloves garlic, minced
• 1 tbsp. chopped fresh thyme
• 3 cups low fat milk
• 1/3 cup plus 2 tbsp. freshly grated parmesan cheese
• 1/2 cup finely chopped fresh parsley
• 1/4 tsp. ground nutmeg
• Salt and freshly ground pepper
• 3 tbsp. flour (unless gluten free)

What to do:

1. Steam the green beans or pan fry them covered for about 3 minutes until bright green and still crisp.
2. Heat 1 tbsp. of the reserved oil in a large nonstick skillet over medium high heat. Add mushrooms and cook, stirring occasionally until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl.
3. Whisk together the milk and flour together (if using flour) until the flour is dissolved. Add the mixture to the skillet and whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushrooms mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 tsp. salt, and 1/2 tsp. pepper.
4. Coat a 2 quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tbsp. cheese. Bake until golden on top and bubbling, about 20 minutes.

Roasted Chicken or Turkey to Die For!

Since we couldn't get a grass fed turkey, we chose to get 2 smaller chickens (8-9 pounds each) that were organic and fresh. We did two variations....

Note: These recipes were inspired by Food Network but have some modifications.

Ingredients:

Orange-Tea Bourbon Brine and Classic Herb Butter:

       Brine Ingredients:

• 2 quarts water
• Zest in wide strips and juice of 5 oranges
• 2 cups kosher salt
• 1 cup sugar
• 12 black tea bags
• 4 bay leaves
• 6 cloves
• 12 peppercorns
• 1 cup bourbon

        Butter Ingredients:

• 2 sticks softened butter
• 2 tbsp. chopped parsley, fresh
• 1 tbsp. dried sage and thyme (or fresh)
• 1 tsp. pepper
• 1/4 tsp. paprika
• 1/8 tsp. ground cloves

Juniper Brine and Rosemary-Lemon Butter:

        Brine Ingredients:

• 2 quarts water
• 2 cups kosher salt
• 1.5 cups brown sugar
• 2 tbsp. juniper berries
• 1 tbsp. peppercorns
• 3 bay leaves
• Zest of 1 lemon (wide strips)

        Butter Ingredients:

• 2 sticks of softened butter
• 5 minced garlic cloves
• 1 tbsp. finely chopped rosemary
• 2 tsp. fennel seeds
• 1 tsp. lemon zest
• 1/2 tsp. pepper

What to do:

1. For each bring, bring the ingredients to a boil in a large pot, then simmer 10 minutes. Add 4 quarts of water (and/or ice too cool it faster)and let it cool. Submerge the turkey or chicken into the brine....use a bag in a bowl or a large container...add water to fully cover it. Refrigerate at least 8 hours overnight.
2. While the turkey/chicken is soaking, pre-make your butter to set aside for the next day. Mix together the ingredients for each butter and set aside. After removing the turkey/chicken from the brine, rinse and pat dry. Reserve 4 tbsp. from each of the butters for the gravy. Rub the butter under the skin of the birds and then some on the top, around the legs, etc. Let the turkey stand 30 minutes at room temperature before roasting. Tip: Place on a metal platform or on vegetables so you have access to the drippings for your gravy.
3. Put the oven rack in the lowest position; preheat the oven to 350. Put the turkey breast side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until skin is golden brown and the thermometer inserted into the thigh registers 165, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserve flavored butter into your gravy just before serving.

Homemade Stuffing to Die For!

This year at Thanksgiving, I did two variations of this and both were delicious!

Ingredients:

• 8 cups of corn bread sliced into 1/2 cubes (this makes it gluten free!)
• 1 stick of butter
• 2 cups chopped onion/scallion
• 2 cups diced celery
• 1 tbsp. minced fresh sage and thyme
• Salt and pepper
• 3 cups low sodium organic vegetable broth
• 1/4 cup chopped parsley
• 2 eggs
• 2 cups of roasted butternut squash, cubed (roasted with EVOO)--roast on 400 for 35 minutes

       One Optional Version Ingredients:

• Add 1-1.5 cups of cubed apple
• 1/2 of cinnamon Toscana cheese, grated

        Other Optional Version Ingredients:

• 1/2 cup of unsweetened cherries, chopped
• 1/4 cup of cinnamon Toscana cheese, grated

What to do:

1. Make your base: heat 1 stick butter in large skillet over medium heat; add chopped onions, celery, sage, thyme, salt and pepper. Cook, stirring until the vegetables are tender about 5 minutes. Add the broth, bring to a simmer and remove from the heat..
2. Prep Your Mix-ins: Beat 2 eggs with 1/4 cup chopped parsley in a large bowl, stir in the bread cubes, the vegetable broth mixture and the prepared mix ins (butternut squash). Split mixture in half if you want 2 different stuffing's...otherwise add your additional mix-ins now.
3. Add Mix-Ins: for version one add the additional apple and cheese ingredients into half the stuffing mix and place in a rectangle pan after mixing well. Do the same for the other except add the cherries and less cheese.
4. Bake: Butter the pans and dot the top of each stuffing pan with 2 tbsp. butter. Cover with foil and bake at 375 for 30 minutes. Uncover and bake until golden; another 20 minutes.