Let me start by saying I love leftovers. As you’ve seen from previous posts, I meal prep for the week anyway, so I’m used to eating leftovers on purpose. If you’re having a smaller Thanksgiving you may be wondering what to make? It seems the smaller turkeys are a bit harder to find this year.
Which is why, I’ve decided that I’m making meatloaf – 1/2 ground turkey & 1/2 ground pork.
I’ve already made 1 of 2 desserts. at the last minute, some neighbors invited me to grab a plate from them tomorrow. So, I decided I’m making them one of my “formerly famous at work parties” cakes! But first, my pumpkin cream pie!
Heavy cream whipped (about 1 cup?)
1 & 1/2 pkg cream cheese softened
2 c. Pumpkin puree
1 tsp cinnamon
1 tsp nutmeg
3/4 tsp ginger
2/3 c. Granulated sugar
1 tsp vanilla extract + 1 tsp for whipped cream
1/3 c. Sour cream
1/4 c. Powdered sugar (for the whipped cream)
1 graham cracker crust. I did store bought, or you can make a crust.
Mix the spices & sugar. Add pumpkin puree, vanilla, & sour cream. I used my kitchenaid hand mixer’s whisk (for this & whipped cream). I found that stainless steel bowls work well for making whipped cream and a little trick I read somewhere is to pre-freeze a stainless bowl and your whisk a few minutes ahead of time.
Make heavy cream into whipped cream. Add powdered sugar & add’l vanilla extract. Whisk until blended & peaks into whipped cream.
Divide soft cream cheese, & mix in with wooden spoon a bit first. Then start to blend with electric whisk until smooth. Add in whipped cream & continue to whisk until well blended & smooth.
Pour pumpkin cream filling into graham cracker crust. Refrigerate at least 6 hours. You can add more whipped cream on top if you like, but there’s plenty in this filling.
The other recipes are not my own, I made them for the first time last year and I absolutely love them. I am doing a twist the potato recipe from last year though.
Pommes Aligot – French style whipped mashed potatoes. Normally you use Yukon Gold potatoes, and I did last year. I’m doing half yukon gold & half white sweet potatoes this year. I also skipped the gruyere cheese this year, since it’s a little pricey. I’m using Jarlsberg cheese instead, & I may top it off with some grated Kerrygold Dubliner aged cheddar before baking it.
Corn Souffle – this recipe I found from following world famous French Chef Jacques Pepin on instagram for short cooking videos of him at home almost daily. Also on Facebook. (He also airs on PBS Create TV depending on programming). Additionally, he has the Jacques Pepin Foundation. Where he’s announced a celebrity video cookbook series! — Anyway! I was not disappointed by this recipe! When made it first last year, I added sweet onions in the food processor.
Also making sauteed green beans with caramelized onions.
Finally! My second dessert that is going to the neighbors. Yellow banana cake. A yellow cake with added banana + 1 tsp vanilla & banana extract — mixed with 3/4 c. vanilla coconut milk, instead of water. Also used 1/3 c. melted coconut oil. Dunkin Hines Butter Golden mix – I usually sub coconut oil for butter here. This was baked in 2 9-in round pans. Tomorrow, it will get my mixture of half whipped cream & half cream cheese, with vanilla and powdered sugar ,that makes a lovely filling and frosting.
I anticipate having additional pictures added tomorrow sometime, after the rest is cooked!