EASY RECI PES for the
HOLIDAYS C OO K B O O K
NEW twist on
HOLIDAY CLASSICS
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MAKEMAKE-ahead FREEZER MEALS WAYS to use LEFTOVER TURKEY
MENU IDEAS for THANKSGIVING 1
TABLE of
CONTENTS THANKSGIVING MENU IDEAS ....................... 5
Oven-Roasted Turkey Sourdough Stuffing with Sausage Homemade Gravy Pecan Pie Tart NEW TWISTS ON HOLIDAY CLASSICS ........... 8
Honey Baked Ham Sweet Potato Gratin Tart & Spicy Cranberry Salsa Peppermint Pie MAKE-AHEAD MADE EASY ........................... 12
Easy Pretzel Turtles Homemade Snickers Bars Apple Cider Glazed Pork Chops Pecan-Crusted Honey Mustard Salmon Skillet Mac & Cheese
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5 MAKE-AHEAD FREEZER MEALS ............. 18
Chicken & Dumplings Turkey Chili Roasted Cauliflower Soup One Pan Mediterranean Chicken Stew Mexican Lasagna 4 MAKE-AHEAD CASSEROLES ................... 24
Cheesy Cauliflower Casserole Hamburger Wild Rice Casserole Tuna Casserole Chicken & Spinach Pasta Bake 3 WAYS TO USE LEFTOVER TURKEY ........ 28
Turkey Pot Pie Stromboli Leftover Turkey with Kale & Wild Rice Leftover Turkey Pasta Casserole
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Copyright Š 2011 - 2015 CherylStyle, LLC & Everyday Dishes. All rights reserved. 3
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THANKSGIVING MEAL ideas
Cover all the bases with our easyto-make Thanksgiving meal ideas. Overcooking is the most common problem people have when roasting a turkey. We created an oven-roasted turkey recipe that’s light, juicy and basically foolproof. We’ve also got the stuffing, gravy and pecan pie tart to make dinner a complete success!
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Thanksgiving Meal Ideas
PECAN PIE TART cook time 55 mins | total time 55 mins | makes 12 servings WHAT YOU’LL NEED
LET’S DO IT
pecan filling
1. Preheat oven to 350 degrees. 2. Whisk eggs together then add sugar and syrup, stirring until thoroughly combined. 3. Add melted butter after it has cooled then add salt and vanilla. Add pecans last. Stir well and set aside. 4. Mix flour, water and oil until blended then let sit a few minutes at room temperature. 5. Roll dough between 2 sheets of wax paper to the size of the tart pan. Use wax paper or a spatula to press into tart pan (to avoid over-handling dough). 6. Pour pecan filling into tart pan and bake 55 minutes or until crust is golden brown. 7. Let tart cool then cover with Glad® ClingWrap until ready to serve.
3 eggs, room temperature ⅔ cup sugar 1 cup corn syrup (½ cup light and ½ cup dark) ⅓ cup unsalted butter, melted dash of salt ¼ tsp pure vanilla extract 2 cups pecans, coarsely chopped or whole crust 2 cups all-purpose flour ¼ cup water ½ cup oil (blend of vegetable and canola)
Thanksgiving Meal Ideas
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OVEN-ROASTED TURKEY prep time 20 mins | cook time 3 hours | total time 3 hours 20 mins | makes 10-12 servings WHAT YOU’LL NEED
LET’S DO IT
14–16 lb turkey brine 1 gal water 1 cup kosher salt 1 medium onion, roughly chopped ¼ cup brown sugar 6” sprig rosemary or 2 tsp dried rosemary 3–4 sprigs thyme or 2 tsp dried thyme leaves 2 bay leaves 2 Tbsp black peppercorns 1 gal ice water ¼ cup oil
1. Begin defrosting turkey 3 days prior to roasting by placing the turkey in a leak-proof container on the bottom shelf of the refrigerator. 2. The day before roasting, add 1 gallon of water to a large pot along with the salt, onion, brown sugar, rosemary, thyme, bay leaves and peppercorns. Bring the water to a boil, remove from heat and allow it to cool to room temperature. 3. Once the water has cooled, strain the water into a 5-gal bucket or similar food-grade container and discard the solids. Mix the iced water with the brine and stir to combine. Remove turkey from packaging then remove the innards from the cavities of the bird. Submerge the turkey in the brine, weighing down if necessary with dinner plates. Refrigerate until ready to roast. 4. Preheat oven to 500 degrees and spray a roasting pan with cooking spray. Remove the turkey from the brine, rinse and dry the bird inside and out with paper towels. 5. Brush the turkey completely with oil and then place it in the oven for 30 minutes. After 30 minutes, reduce the temperature to 350 degrees. Continue roasting the turkey for an additional 2–2½ hours or until the thickest part of the thigh reads 160 degrees. 6. Remove from the oven, tent loosely with foil and allow it to rest for 15 minutes before carving. The turkey will continue to increase in temperature during this time to reach the safe internal temperature of 165 degrees. Be sure to use those turkey drippings for homemade gravy.
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Thanksgiving Meal Ideas
HOMEMADE GRAVY prep time 10 mins | cook time 15 mins | total time 25 mins | makes 4 cups LET’S DO IT
½ cup butter ½ cup all-purpose flour 4 cups stock or pan drippings 1 cup water salt and pepper to taste defatting cup (optional) WHAT YOU’LL NEED
1.
Drain the pan drippings into a fat separator or bowl. Remove any fat from the top of the drippings and strain them into a measuring cup. Add enough water to equal 5 cups total liquid then set aside.
2.
Place a medium saucepan over medium-high heat. Add butter, allowing it to melt completely before adding the flour. Whisk to combine and allow the mixture to cook approximately 30 seconds.
3.
Slowly add the broth to the pan, whisking constantly to avoid lumps. Continue whisking until the flour is completely dissolved into the broth then bring it to a boil.
4.
Reduce heat to medium-low and allow the mixture to simmer 15 minutes, stirring frequently to avoid scorching. Once the gravy reaches the desired consistency, remove from heat and season with salt and pepper to taste.
SOURDOUGH STUFFING WITH SAUSAGE prep time 45 mins | cook time 40 mins | total time 1 hour 25 mins | makes 8 servings LET’S DO IT
1 lb loaf rustic sourdough bread ½ lb pork sausage (hot or mild) ½ cup unsalted butter 1 large yellow onion, diced 5 stalks celery, chopped ¾ tsp salt 1 tsp fresh rosemary (½ tsp dried)
1 tsp fresh sage (½ tsp dried) 1 tsp fresh thyme (½ tsp dried) 14.5 oz can chicken broth 2 eggs 2 Tbsp fresh chopped parsley pepper to taste 3 Tbsp unsalted butter, melted
WHAT YOU’LL NEED
1.
Slice or tear the bread into 1” chunks and allow to air dry for at least 1 full day. It may take 2 days.
2.
Once the bread is completely dry, transfer the cubes into a large bowl. Preheat oven to 350 degrees and spray a 2-qt casserole dish with cooking spray.
3.
Place a large saucepan over medium-high heat and add sausage. Brown the sausage completely while using a spoon to break the sausage into large pieces. Once browned, remove the sausage from the skillet with a slotted spoon and add to the bowl containing the bread. Discard any oil remaining in the skillet.
4.
Return skillet to heat, which should still be set to medium-high. Melt the butter and then add onions and celery. Cook for 5–6 minutes until the celery and onions begin to tenderize, and then add rosemary, sage and thyme. Cook for 2 additional minutes, remove from heat and add to the bowl with bread and sausage. Toss to combine.
5.
In a separate small bowl, whisk together the eggs and chicken broth and pour over the bread mixture. If the bread was not completely dry by the time you assemble the dish, you may not need all of the liquid. Add ¾ of the liquid and then add more as needed to moisten the bread cubes. Toss to moisten the bread completely. The objective is to add just enough liquid to re-hydrate the bread for a moist stuffing, but not so much that it becomes wet.
6.
Once you are content that the amount of liquid is correct, transfer the stuffing into your prepared casserole dish and drizzle the top with melted butter. Bake 30–40 minutes until crispy and brown on top. Remove from oven and serve piping hot. Enjoy! 7
NEW twists on
HOLIDAY CLASSICS Entrees, sides and dessert—we’ve got all the recipes you need for fun holiday menu ideas. With that out of the way, you can spend the holiday season doting on the ones you love. Use Glad® Press‘n Seal® wrap while you prepare a complete holiday meal. Our honey-baked ham tastes great with tart & spicy cranberry salsa and don’t even get us started on the sweet potato gratin. Add a slice of homemade peppermint pie for dessert and voila! You’ve got a house full of happy campers.
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TART & SPICY CRANBERRY SALSA prep time 20 mins | cook time 55 mins | total time 1 hour 15 mins| makes 6-8 servings WHAT YOU’LL NEED
LET’S DO IT
10 oz bag fresh or frozen
1.
Place cranberries into a food processor then pulse until coarsely chopped.
cranberries, thawed
2.
Transfer cranberries to a medium-sized mixing bowl then add granulated sugar, diced onion, minced jalapeño, chopped cilantro and lime juice. Stir until completely combined.
3 Tbsp granulated sugar or more to taste ¼ cup red onion, finely diced
3.
Cover and refrigerate for at least 30 minutes. Serve with salty tortilla chips, crackers or crostini spread with a bit of cream cheese. Enjoy!
1–2 jalapeño peppers, minced ¼ cup cilantro leaves, chopped juice of 1 lime
New Twists on Holiday Classics
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SWEET POTATO GRATIN prep time 20 mins | cook time 45 mins | total time 1 hour 5 mins | makes 4-6 servings LET’S DO IT
2–3 large sweet potatoes, peeled and thinly sliced 8 slices bacon 1 medium onion, diced 2 cloves garlic, minced ¼ cup unsalted butter
¼ cup all-purpose flour 2½ cups heavy cream 2 Tbsp fresh thyme 1 tsp salt 1 tsp pepper 2 cups Gouda cheese, shredded
WHAT YOU’LL NEED
1.
Preheat oven to 375 degrees.
2.
Cook bacon in a medium sauté pan until crispy then remove and crumble, reserving 1 Tbsp of the drippings in the pan.
3.
Add onions to the pan with bacon drippings and sauté until translucent. Add garlic, stir then remove from heat. Toss with bacon crumbles and set aside.
4.
Melt butter in a medium saucepan. Whisk in flour for 1 minute then slowly whisk in the cream until there are no lumps. Simmer for approximately 5 minutes until thickened.
5.
Stir in salt, pepper and thyme then remove from heat. Spread a layer of sweet potato slices evenly in a 9” x 13” pan, overlapping slightly. Season with salt and pepper then spoon ⅓ of the bacon mixture over the potatoes. Pour ⅓ of the cream mixture on top and sprinkle with ⅓ of the cheese.
6.
Repeat steps until the potatoes and bacon are gone. Finish with the cream mixture and cheese.
7.
Bake 35–45 minutes, or until bubbly. Enjoy.
HONEY BAKED HAM prep time 5 mins | cook time 2 hours 10 mins | total time 2 hours 15 mins | makes 12-16 servings
WHAT YOU’LL NEED
1 spiral sliced, bone-in ham, fully cooked (8−10 lbs) ⅓ cup honey ⅓ cup brown sugar 1 Tbsp Dijon mustard LET’S DO IT
1.
Preheat oven to 275 degrees and place a rack in the bottom ⅓ of the oven.
2.
Unwrap the ham and be sure to remove any plastic that the processor added for handling. Usually they there is a plastic ‘button’ over the end of the bone. Place the ham face down in a baking dish or roasting pan and wrap tightly with aluminum foil.
3.
Place the ham in the oven and bake for about 12−15 minutes per pound or until heated through.
4.
While the ham is baking, stir together the honey, brown sugar and Dijon mustard. Set aside.
5.
When the ham is heated through, remove it from the oven and increase the temperature to 425 degrees. Remove the foil and spoon the glaze over the outside of the ham.
6.
When the oven has reached 425 degrees, return the ham (uncovered) to the oven and bake for 10 minutes. Remove from the oven and allow the ham to rest for 10−15 minutes before serving.
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New Twists on Holiday Classics
PEPPERMINT PIE prep time 20 mins | cook time 55 mins | total time 1 hour 15 mins | makes 6-8 servings WHAT YOU’LL NEED
LET’S DO IT
crust
1. Place a rack in the center of the oven and preheat to 350 degrees. Pulse the chocolate
22 chocolate sandwich cookies
sandwich cookies in a food processor until they become fine crumbs. Pour in melted butter
¼ cup unsalted butter, melted
and pulse to combine. Transfer the mixture to a 9” pie dish and press the mixture into the bottom and sides of the pan using a flat-bottomed cup. Bake 6 minutes and remove from
filling 12 oz bag white chocolate chips
oven to cool completely while you make the filling. 2. Add the chocolate chips to a large mixing bowl. Add the peppermint extract and salt then
1½ tsp peppermint extract
set aside. Add the half-and-half and unflavored gelatin to a small saucepan and stir to
pinch of salt
completely dissolve the gelatin. Allow the mixture to sit for about 2 minutes so that the
1 cup half-and-half
gelatin can continue to absorb the liquid.
1 envelope unflavored gelatin
3. Place the saucepan with the half-and-half and gelatin over medium heat and bring to a boil,
2 cups whipped cream, plus extra
stirring frequently. Once the mixture boils, immediately remove from heat and pour over
for garnish
the white chocolate morsels. Allow about 30 seconds for the heat to begin to melt the chips
3 drops of red food coloring
before stirring with a whisk to blend and completely melt the chips. Once the morsels are
(optional)
completely melted, place the mixture into the refrigerator to cool for about 30–45 minutes.
2–3 peppermint candies, crushed
4. Remove the white chocolate mixture from the refrigerator and whisk until smooth. Test the temperature to ensure it is cool to the touch before proceeding. Once the mixture is cool, add 2 cups of whipped cream and whisk until completely combined. 5. Create a marbled effect by adding 2 or 3 drops of food coloring spaced far apart on the top of the filling. Only stir the food coloring 2 or 3 times to create streaks of color before pouring filling into the cooled pie crust. Refrigerate for at least 2 hours or until set. Just before serving, garnish with additional whipped cream and crushed peppermint candies.
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make-ahead
MADE EASY Every single one of our 5 makeahead holiday recipes is a winner. The skillet mac & cheese and the pecan-crusted honey mustard salmon are staff favorites. And of course, you don’t work in a test kitchen without possessing a sweet tooth. We promise the easy pretzel turtles and homemade Snickers bars will fly off the buffet table. We used a little gusto and one of our favorite kitchen tools, GladŽ ClingWrap, to get the party started.
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APPLE CIDER-GLAZED PORK CHOPS prep time 15 mins | cook time 25 mins | total time 40 mins | makes 6-8 servings
WHAT YOU’LL NEED
LET’S DO IT
pork chops
1. Pat pork chops dry using a paper towel then season on both sides with salt and pepper. In a
1½ lbs boneless pork loin chops salt and pepper to taste ½ tsp garlic powder ½ tsp chili powder 2 Tbsp all-purpose flour 2 Tbsp oil
small bowl, mix garlic powder, chili powder and flour together until completely combined. 2. Sprinkle each pork chop with seasoned flour then pat to coat evenly. Set pork chops aside to allow flour to absorb moisture released by the pork chops. 3. Place a large skillet over medium-high heat then allow the pan to heat evenly. Add oil then place as many pork chops as will comfortably fit into skillet without overcrowding the pan. 4. Cook for about 2–3 minutes until dark golden brown on the first side, then flip and cook on second side to desired doneness or until just barely cooked though—additional 1–2
glaze 1 cup apple cider 1 Tbsp apple cider vinegar 2 Tbsp honey 2 tsp Dijon mustard salt and pepper to taste
minutes depending on thickness. Transfer pork chops to a plate, cover lightly with a sheet of aluminum foil and set aside. 5. Return skillet to heat then add apple cider, vinegar, honey and Dijon to skillet, whisking to combine. Bring mixture to a boil, scraping the bottom of the pan to dissolve all of the brown bits into the cider. 6. Allow liquid to boil rapidly for about 6–8 minutes until it becomes thick and has reduced by slightly more than half. Remove from heat then season glaze to taste with salt and pepper. Return pork chops to skillet, turning to coat in glaze, or pour glaze over pork chops and serve immediately.
Make-ahead Tip: Stop cooking pork when internal temperature reaches 145 degrees so it does not overcook when you reheat. Make-Ahead, Made Easy
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EASY PRETZEL TURTLES prep time 10 mins | cook time 2 mins | total time 12 min | makes 4 dozen turtles WHAT YOU’LL NEED
LET’S DO IT
1 bag mini pretzel twists
1.
Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
12 oz bag Rolo candies
2.
Choose approximately 50 unbroken pretzel twists and 100 of the best-looking pecan halves.
1 large bag of pecan halves
3.
Space the pretzels evenly across the parchment-lined baking sheet.
4.
Unwrap the Rolo candies and place one candy directly in the center of each of the pretzels. Move the baking sheet to the oven, careful not to allow the candy to fall off of the pretzel. Bake for 2−3 minutes, just until the chocolate on the outside of the candies is shiny. The object here is not to melt the candies, but to soften them just slightly.
5.
Remove the baking sheet from the oven and press 2 pecan halves into each soft candy. You will find that the bottom of the candy will be pressed down into the holes of the pretzel and the 3 ingredients bind themselves together. Repeat until all of the turtles are complete.
6.
Move the baking sheet to the refrigerator or freezer to chill for about 10 minutes to firm up the chocolate and caramel before trying to move the turtles. Once they have solidified, transfer the candies to a plate or bowl and watch how fast they disappear.
Make-ahead Tip: Make sure to place Glad® ClingWrap between each layer of Pretzel Turtles or Snickers Bars so that they don’t stick together.
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HOMEMADE SNICKERS BARS prep time 1 hour | cook time 15 mins | total time 1 hour 15 mins | makes 16 servings WHAT YOU’LL NEED
LET’S DO IT
chocolate layer
1. Line an 8” square baking dish with parchment paper and set aside.
12 oz bag milk chocolate chips
2. Place 1 cup of milk chocolate chips into a microwave-safe bowl and reserve the remainder for the top. Heat the chips just enough to barely melt them (approximately 40 seconds),
nougat layer
stirring in 20-second intervals. Spread the entire amount of melted chocolate evenly into
4 Tbsp unsalted butter
the bottom of the prepared baking dish then place the pan in the freezer to set.
½ cup granulated sugar
3. While the chocolate is chilling, prepare the nougat by adding the butter, sugar and milk to
¼ cup milk
a medium saucepan. Place over medium heat, bring the mixture to a boil then reduce heat
1 cup marshmallow crème
to medium-low. Cook at a rapid simmer for 5 minutes. Add marshmallow crème and peanut
¼ cup creamy peanut butter
butter, stir until completely combined then remove the pan from the heat and stir in the
1½ cups salted cocktail peanuts
peanuts. Retrieve the dish from the freezer, spread the nougat in an even layer over the chocolate then return the dish to the freezer.
caramel layer
4. Rinse and dry the saucepan and melt the caramels together with the heavy cream and
8 oz chewy caramels, unwrapped
salt over low heat until completely melted and smooth. Remove the pan from the freezer,
2 Tbsp heavy cream
spread the caramel over the nougat in an even layer then return the pan to the freezer once again.
pinch of salt
5. Melt the remaining chocolate chips in the microwave using the same method as before. Spread the chocolate over the caramel and top with crushed pretzels while the chocolate is
topping
still wet. Press the pretzels down into the chocolate to adhere them to the top of the bars.
1 cup lightly crushed pretzel sticks
Cover with plastic wrap and place in the fridge for about 2 hours or until completely chilled. 6. Remove the bars from the pan and allow them to soften at room temperature just a bit before cutting. Once cut, remove parchment paper, serve or refrigerate until just before serving.
Make-Ahead, Made Easy
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PECAN-CRUSTED HONEY MUSTARD SALMON prep time 10 mins | cook time 10 mins | total time 20 mins | makes 6 servings WHAT YOU’LL NEED
LET’S DO IT
2 lbs salmon filets
1.
Preheat the oven to 400 degrees and spray a baking dish with cooking spray. In a small
salt and pepper to taste
bowl, mix together the mustard, butter and honey. In another bowl, mix together the
1 Tbsp Dijon or spicy mustard
pecans and parsley.
2 Tbsp unsalted butter, melted
2.
Season the salmon on both sides with salt and pepper and place on prepared baking
1 Tbsp honey
dish. Spread honey mustard mixture over salmon then sprinkle top of salmon with pecan
⅛ tsp garlic powder
mixture. Press lightly to adhere pecans to the honey-mustard sauce and sprinkle top evenly
2 tsp fresh parsley, chopped
with garlic powder.
½ cup pecans, finely-chopped
3.
Bake for 10 minutes per inch of filet thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
Make-ahead Tip: Stop cooking salmon when internal temperature reaches 120 degrees so the doneness is medium when you reheat.
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SKILLET MAC & CHEESE prep time 25 mins | cook time 25 mins | total time 50 mins | makes 6-8 servings WHAT YOU’LL NEED
LET’S DO IT
2 cups elbow macaroni
1. Cook elbow macaroni in plenty of salted boiling water for 2 minutes less than the package
2 Tbsp unsalted butter
calls for, until noodles are soft but still firm. Drain and rinse under cool water until macaroni
2 Tbsp all-purpose flour
is no longer warm. Set aside to drain completely.
1½ cups milk
2. Place a large 10” or 12” deep-sided skillet over medium heat and melt butter. Sprinkle
1 tsp salt
flour evenly over butter and whisk until combined. Cook the flour approximately 1 minute,
½ tsp dry mustard powder
stirring constantly then slowly whisk in milk until no lumps of flour remain. Allow liquid
¼ tsp paprika
to come to a bubble, stirring frequently then reduce heat to medium-low and simmer 3
1½ cups mild or medium cheddar
minutes.
cheese, grated
3. Stir in salt, dry mustard and paprika until completely combined then begin adding cheeses,
½ cup Gruyere or Monterey Jack
one handful at a time. Stir until each addition of cheese has melted before adding the next.
cheese, grated
Continue this process until all of the cheese has been melted into the sauce. 4. Give the macaroni a stir to separate any pasta that’s sticking together then add it to the sauce. Stir to coat the macaroni in the cheese sauce and continue heating on medium-low until everything is nice and hot. Remove from heat and allow mac and cheese to rest 5 minutes so the sauce can thicken slightly.
Make-Ahead, Made Easy
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MAKE-ahead FREEZER MEALS
Make-ahead freezer meals are all about making life easier. With a little time and energy, you’ve got great-tasting dinners all week long, or stocked up for those occasions when you’re in a pinch to feed the family. Advanced preparation will make you feel organized and empowered—and it’s rewarding for everyone when you don’t have to fuss over an evening meal. Protecting your meals with Glad® Press‘n Seal® wrap makes freezing ahead a snap.
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TURKEY CHILI prep time 20 mins | cook time 55 mins | total time 1 hour 15 mins| makes 6-8 servings WHAT YOU’LL NEED
LET’S DO IT
2 tsp oil
1. Place a large pot over medium-high heat then add oil and ground turkey. Cook 6–8 minutes
1 lb lean ground turkey 1 yellow onion, diced 1 green bell pepper, diced 4 cloves garlic, minced ½ tsp salt
until browned, breaking it into chunks as it cooks. 2. Stir in onion, bell pepper, garlic, salt and pepper then cook for about 5 minutes, until softened. Add chili powder, paprika, oregano, cumin and cook for 1 additional minute. 3. Add crushed tomatoes, chicken broth, drained kidney beans and 1 can of drained pinto beans. Bring to a boil then reduce heat to low, cover and simmer for 30 minutes.
½ tsp black pepper
4. In a small bowl, add remaining can of pinto beans and mash them into a paste with a fork.
2 Tbsp chili powder
Use a small amount of liquid from the pot to loosen the mixture if necessary. Add mashed
1 tsp paprika
beans to the chili and stir to combine.
½ tsp dried oregano
5. Allow the chili to simmer, uncovered, until it reaches desired thickness. Remove from heat,
½ tsp ground cumin
season to taste with salt, pepper and hot sauce and serve with all of your favorites on the
28 oz can crushed tomatoes
side.
14.5 oz can chicken broth 16 oz can kidney beans, drained
6. Store leftovers in a microwave-safe food container then cover with Glad® Press‘n Seal® to provide an air-tight and leak-proof seal that can go straight into the refrigerator or freezer.
2 cans pinto beans, drained and divided hot sauce to taste
5 Make-Ahead, Freezer Meals
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ROASTED CAULIFLOWER SOUP prep time 20 mins | cook time 45 mins | total time 1 hour 5 mins | makes 6 servings
WHAT YOU’LL NEED
LET’S DO IT
1 large head cauliflower
1.
Preheat oven to 400 degrees then trim cauliflower into florets, discarding the stalk. Place
2 Tbsp olive oil
cauliflower on a rimmed baking sheet and drizzle with 1 Tbsp of olive oil. Roast cauliflower for
1 yellow onion, finely diced
30–35 minutes until tender and golden along the edges.
3–4 cloves garlic, minced
2.
Place a large saucepan over medium heat. Add remaining 1 Tbsp olive oil and diced onion.
1 tsp dried thyme
Cook 4–5 minutes, stirring often until onion is translucent. Add minced garlic and thyme then
4 cups chicken or vegetable broth
cook for 1 additional minute.
½ cup milk or half-and-half
3.
Add roasted cauliflower and broth to the pot, reserving a few small florets for garnish if
1½ cups shredded white cheddar
desired. Bring to a boil, stirring constantly and breaking up any large chunks of cauliflower.
cheese or Monterey Jack
Reduce heat to low, cover and simmer for 15 minutes.
Salt and pepper to taste
4.
Carefully ladle about half the soup into a blender and puree until smooth. Work in batches if necessary, but don’t fill the blender more than ⅓ full. Add pureed soup back into the pot and
fresh chopped parsley (for garnish)
stir in milk. Add shredded cheese a handful at a time, stirring until completely melted before adding more. 5.
Season with salt and pepper to taste and garnish with reserved roasted cauliflower, fresh parsley, and cheese. Enjoy!
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CHICKEN & DUMPLINGS
prep time 15 mins | cook time 5 hours 30 mins | total time 5 hours 45 mins | makes 8-10 servings
WHAT YOU’LL NEED
LET’S DO IT
2 lbs boneless skinless chicken thighs, trimmed of fat salt and pepper to taste 2 Tbsp olive oil 1 slice bacon, diced 4 carrots, cut in ¼ “ slices 4 stalks celery, diced 2 medium onions, diced 2 tsp dried parsley 2 tsp dried thyme 2 tsp dried oregano 3 cloves garlic, minced 2 bay leaves 1 Tbsp chicken bouillon 9 cups low-sodium chicken broth ½ cup AP einkorn flour or allpurpose flour 1 cup peas, frozen dumplings or one can premade biscuits 2 cups AP einkorn flour 2 tsp baking powder 1 tsp salt 2 Tbsp butter, melted ¾ cup milk
1. Rinse chicken thighs then pat dry. Season both sides with salt and pepper. 2. In a large Dutch oven, heat olive oil over medium-high heat until it begins to shimmer. Add diced bacon and chicken thighs then brown, about 4 minutes on each side. Do this in two batches if necessary. Remove chicken from the pot and set aside. 3. Add carrots, celery, onions, parsley, thyme and oregano to the pot then sauté for 5 minutes to soften. Scrape up any brown bits left by the chicken. When the onions are translucent, add garlic and cook for 1 additional minute. 4. Add browned chicken, bay leaves, chicken bouillon and 2 quarts of broth then bring to a boil. Reduce heat to low, cover and let simmer for 30 minutes. 5. While the broth simmers, make the dumplings. Combine flour, baking powder and salt in a large bowl. Whisk to combine then add butter and milk. Combine thoroughly then let rest, covered, in the refrigerator. 6. Remove chicken from the pot and set aside to cool. When cool enough to handle, shred using two forks. 7. Mix ½ cup flour and 1 cup chicken broth in a medium bowl. While whisking, add mixture to the pot and let simmer for 10 minutes. Return chicken to the pot and check for seasoning. 8. Using a small cookie scoop, make balls of dumpling dough then drop them into the simmering broth. They will sink to the bottom and rise as they cook. When all the dumplings are in the pot, cover and let simmer for 12 minutes. 9. Turn off heat then add the frozen peas, stirring them into the broth, be careful not to disturb the dumplings. You may need to remove a dumpling or two to have enough room to do this. The heat of the broth will defrost and cook the peas. Return the dumplings if you removed any and enjoy!
Make-ahead Tip:
Store soup without the dumplings so they don’t become soggy. When ready to serve, bring the soup back to a rolling boil and add the dumplings. Continue with directions.
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MEXICAN LASAGNA
prep time 30 mins | cook time 50 mins | total time 1 hour 20 mins | makes 6-8 servings WHAT YOU’LL NEED
LET’S DO IT
1½ lbs lean ground beef
1. Place rack in the center of the oven then preheat to 350 degrees. Spray a 9” x 13” casserole dish with non-stick spray then set aside. 2. Place a large skillet over medium-high heat then brown the ground beef until no pink remains. Add the beef bouillon, onions and garlic then continue to cook for an additional 3−4 minutes, until the onion begins to soften and become translucent. 3. Drain any excess grease from the ground beef then return to the heat. Add the diced tomatoes (including the juice), taco seasoning, diced green chiles and tomato paste then stir to combine. Once the mixture begins to bubble, reduce the heat to low and simmer until most of the liquid is evaporated, about 5 or 6 minutes. 4. While the beef mixture simmers, stir the cottage cheese and eggs together in a bowl until the eggs are completely mixed into the cottage cheese. Set aside. 5. Once the beef mixture has thickened, remove from heat and collect all of the components to assemble the lasagna. 6. Begin assembly by adding just enough beef mixture to the bottom of the prepared casserole dish to barely cover the bottom. Cover the beef mixture with 2 layers of corn tortillas. 7. Next, spread half of the remaining beef mixture over the tortillas, followed by half of the cottage cheese mixture. Cover the cottage cheese mixture with about 1½ cups of cheese and cover with 2 layers of corn tortillas. 8. Repeat the layers, ending with the remaining cheese as the top layer. Cover with aluminum foil then bake for 30−40 minutes, until the sides are bubbly and the center is hot. Remove the foil and bake an additional 5−10 minutes to brown the top. 9. Remove from oven and allow the lasagna to rest 15 minutes before serving. Enjoy!
1 tsp beef bouillon or kosher salt 1 medium yellow onion, diced 2 cloves garlic, minced 14.5 oz can petite diced tomatoes 1 pkg taco seasoning 7 oz can mild diced green chiles ¼ cup tomato paste 16 oz container cottage cheese 2 large eggs 18 corn tortillas, cut in half 4 cups Monterey Jack or cheddar Jack cheese
Make-ahead Tip: Stop cooking when noodles are al dente so they are perfect when you reheat.
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MEDITERRANEAN CHICKEN STEW prep time 20 mins | cook time 1 hour 30 mins | total time 1 hour 50 mins | makes 8-10 servings
WHAT YOU’LL NEED
LET’S DO IT
2 Tbsp oil
1. Place a large soup pot over medium-high heat and add the oil. When the oil shimmers, add
1 lb boneless skinless chicken
the diced chicken, onion and garlic then cook for approximately 5 minutes until the onions
breasts, diced into 1” cubes
are translucent. Sprinkle the flour over the chicken and onion and stir until completely
1 yellow onion, diced
dissolved. Cook for 2 additional minutes.
2 cloves garlic, minced 1 Tbsp all-purpose flour 2 cups reduced-sodium chicken
2. Add the chicken broth, water, mint and turmeric. Mix well then bring to a boil. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. 3. Add lentils and tomato paste then stir to combine. Increase heat to medium-high and return to a boil. Once stew reaches a boil, reduce heat to medium-low, cover and simmer, stirring
broth
occasionally until the lentils are tender. This could take anywhere from 25–45 minutes so
2 cups water
test them often after 25 minutes.
1 tsp dried mint ¼ tsp turmeric 1 cup lentils
4. When the lentils are nearly tender—about 10–15 minutes before you are ready to serve— add the chopped greens, green beans and salt and pepper to taste then cook until tender. 5. Stir in the juice of ½ lime just before serving. Serve the stew nice and hot over freshly
3 Tbsp tomato paste
steamed basmati rice or other long grain rice, with a few lime wedges on the side for a little
2 cups chopped greens such as kale,
extra zip. Enjoy!
collard greens or Swiss chard 2 cups fresh or frozen green beans, cut into 2” pieces salt and pepper to taste juice of ½ lime lime wedges for squeezing
Make-Ahead, Made Easy
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MAKE-ahead CASSEROLES
Unless you have all of the time in the world, a delicious make-ahead casserole recipe is just the ticket to an organized weeknight meal. Let Glad® Press‘n Seal® do the heavy lifting while you prepare a great tasting dish in advance. Then, when it’s time to make dinner, all you have to do is pop your casserole in the oven! Voila, food is on the table in no time. The family is happy and you don’t have to be frazzled over a messy kitchen.
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CHEESY CAULIFLOWER CASSEROLE prep time 15 mins | cook time 25 mins | total time 40 mins | makes 8-10 servings WHAT YOU’LL NEED
LET’S DO IT
2 heads of cauliflower, broken into
1. Preheat oven to 400 degrees and generously butter an 8” square casserole dish.
florets
2. Bring water to boil in a large pot over high heat and cook cauliflower for 6 minutes. Remove
½ yellow onion, diced 1 clove garlic, minced
from heat, strain then place in a casserole dish. 3. Sauté onion and garlic in butter over medium heat until onion is translucent, about 2
2 Tbsp butter
minutes. Add flour, whisk to combine then cook for 1 minute. Slowly whisk in milk until flour
2 Tbsp flour
is dissolved. Stir in cheeses until melted. Turn off heat and season with salt and pepper to
1½ cups milk
taste.
1½ cups sharp cheddar cheese, shredded ½ cup Parmesan, grated salt and pepper to taste
4. Pour cheese sauce over cauliflower then bake 20-25 minutes or until hot and bubbly. Cool for at least 5 minutes before serving. 5. Store leftovers in a food container then cover with Glad® Press‘n Seal® to keep sauce sealed tightly until ready to reheat.
4 Make-Ahead Casseroles
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HAMBURGER WILD RICE CASSEROLE prep time 10 mins | cook time 45 mins | total time 55 mins | makes 6-8 servings LET’S DO IT
6 oz box long grain and wild rice 1½ lbs lean ground beef 8 oz sliced button or cremini mushrooms ½ yellow onion, diced 1 clove garlic, minced 1 Tbsp all-purpose flour
1 cup beef broth ¼ tsp ground thyme ½ tsp paprika ½ tsp dried oregano 1 cup milk 1 cup Parmesan cheese, grated 1 cup Italian blend shredded cheese
WHAT YOU’LL NEED
1.
Preheat oven to 350 degrees then coat 9” x 13” casserole dish with non-stick spray. Prepare long grain and wild rice according to box directions then fluff it with a fork and set aside.
2.
Place a large skillet over medium-high heat then add ground beef. Cook 5–7 minutes or until no pink remains, breaking meat into small pieces as it cooks.
3.
Add mushrooms, onion and garlic then cook 4–5 minutes until the onion becomes translucent and mushrooms soften.
4.
Drain excess grease from skillet, return to stove then reduce heat to medium. Sprinkle flour over meat mixture then mix until flour has dissolved completely. Cook 2 minutes, stirring frequently then add beef broth. Stir to combine, scraping up any brown bits stuck to the bottom of the pan.
5.
Bring liquid to boil then add thyme, paprika and oregano. Reduce heat to medium-low then simmer for about 5 minutes. Stir in milk, return to boil then reduce heat once again and simmer 5–6 minutes or until the sauce thickens slightly.
6.
Add Parmesan cheese and prepared rice blend to the beef. Stir to combine then adjust seasoning with salt and pepper if necessary. Transfer mixture to prepared casserole dish then top with Italian cheese blend.
7.
Bake uncovered 20–25 minutes or until the center is hot and the sides are nice and bubbly.
TUNA CASSEROLE
prep time 30 mins | cook time 30 mins | total time 1 hour | makes 6-8 servings LET’S DO IT
WHAT YOU’LL NEED
1.
2.
3.
4.
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½ lb elbow macaroni 2 Tbsp oil 3 stalks celery, finely diced ½ yellow onion, diced 8 oz mushrooms, sliced 2 Tbsp all-purpose flour 1 cup low-sodium chicken broth 1 cup whole milk ½ tsp garlic powder
¼ tsp mustard powder ¾ tsp salt ¼ tsp pepper ½ cup Monterey Jack or cheddar cheese 2 – 6 oz packages (or cans) Albacore tuna in water, drained thoroughly ½ cup frozen peas ¼ cup breadcrumbs
Place a rack in the center of the oven and preheat to 350 degrees. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for ½ of the amount of time indicated on the package directions. Drain thoroughly then set aside. The pasta will finish cooking in the oven. Meanwhile, place a large skillet over medium heat and add the oil. Once the oil is shimmering, add the celery and onion and cook for 3–4 minutes or until the onion is translucent. Add the mushrooms and cook for an additional 3 minutes or just long enough to soften the mushrooms. Sprinkle the flour over the vegetables and stir until all of the flour has been moistened. Cook for 2 minutes, stirring constantly. Add chicken broth and stir to make sure all of the flour is dissolved. Stir in milk, garlic powder, mustard powder, salt and pepper and bring the mixture to a bubble. Reduce the heat to medium-low and simmer for 5 minutes. Remove the sauce from the heat, add the shredded cheese then stir until completely melted and well combined. Fold in the tuna, peas and cooked pasta. Transfer to a 3-quart casserole dish and sprinkle with breadcrumbs. Bake 25–30 minutes or until the center is hot and the edges are bubbling. Allow the casserole to cool 5 minutes before serving. Enjoy!
CHICKEN & SPINACH PASTA BAKE prep time 15 mins | cook time 25 mins | total time 40 mins | makes 8-10 servings WHAT YOU’LL NEED
LET’S DO IT
16 oz rigatoni pasta
1. Preheat oven to 350 degrees then coat a 2-quart casserole dish with cooking spray. Place a large pot of water over high heat then bring to a boil. When the water comes to a boil, add a generous pinch of salt then add the pasta. Cook, stirring occasionally for about 2 minutes less than the recommended cooking time on the package. Drain completely, transfer pasta to a large mixing bowl then set aside. Leave colander in the sink to drain the spinach. 2. Place large skillet over medium heat, add spinach and ¼ cup of water. Cook, stirring frequently, just until the spinach is wilted and becomes dark green. Remove spinach from pan then place in the strainer. Press as much water as possible from the spinach by pressing with the back of a spoon then set aside to cool. 3. Return skillet to heat then add oil. When the oil is shimmering, add cubed chicken then cook for 2 minutes until chicken begins to turn white. Add salt, pepper, ¼ tsp garlic powder, onion powder, dried basil, dried oregano and the onion then stir to combine. 4. Cook for 3-4 minutes or until the chicken becomes light golden brown and is barely cooked through. Don’t worry if the chicken is slightly undercooked because it will finish cooking in the oven. Transfer chicken from skillet onto a plate then set aside. Leave remaining oil in the skillet, and if necessary, add enough additional oil to make 2 Tbsp. Add onions and cook 3-4 minutes until softened. 5. Add 2 Tbsp of flour to oil in the skillet then stir to dissolve. Cook for 1 minute then stir in milk to dissolve flour mixture completely. Bring milk to boil then let it bubble for 5 minutes, stirring constantly. Reduce heat to medium-low then add cream cheese. Stir until completely melted and incorporated then add Parmesan cheese, garlic powder, salt and pepper. Remove from heat then stir to combine. 6. Chop spinach coarsely then stir it into the sauce. Once spinach is distributed through the sauce, pour sauce over the pasta in mixing bowl. Add chicken to the bowl then toss to combine. Transfer mixture to the prepared casserole dish then top with mozzarella cheese. Bake for 25–30 minutes or until the cheese is melted and golden brown and the sauce is bubbly.
8 oz bag baby spinach 1½ lbs boneless skinless chicken breast, trimmed and cut into 1” cubes 3 Tbsp olive oil 1 tsp salt ¼ tsp pepper ¼ tsp garlic powder ¼ tsp onion powder ½ tsp dried basil ½ tsp dried oregano ½ yellow onion, diced 2 Tbsp all-purpose flour 2½ cups milk 8 oz package cream cheese ¾ cup Parmesan cheese, grated ¼ tsp garlic powder ¼ tsp salt ¼ tsp black pepper ½ cup mozzarella cheese, shredded
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WAYS to use
LEFTOVER TURKEY
Give your leftover turkey a ‘take two’ with the help of Glad® ClingWrap and one of our 3 outstanding leftover turkey recipes. Get the party started by properly storing each individual piece of turkey in ClingWrap then place the pieces into a GladWare container or zipper bag on the lowest shelf of the fridge. We’re a little biased when it comes to the Turkey Pot Pie Stromboli; in fact, it could be our favorite. There’s a taste for everyone with each of these recipes!
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TURKEY POT PIE STROMBOLI prep time 25 mins | cook time 35 mins | total time 1 hour | makes 6-8 servings WHAT YOU’LL NEED
LET’S DO IT
2 Tbsp unsalted butter
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. 2. Place a large skillet over medium heat and melt the butter. Add the onion, celery, salt and pepper and cook for about 4 minutes until the veggies begin to soften. Add garlic and cook for an additional 30 seconds. 3. Sprinkle flour over the veggies and stir to dissolve the flour. Allow the mixture to cook for about 30 seconds before adding the chicken broth. Stir to dissolve the flour in the chicken broth and bring the mixture to a bubble. Cook the filling on medium heat for about 3 minutes, stirring constantly until nicely thickened. 4. Remove from heat and stir in cream or milk. Add the frozen vegetables and stir to incorporate. Once the veggies have been mixed in, fold in the shredded turkey and taste for seasoning. At this point, the filling mixture should be at least room temperature if not slightly cool. If the mixture is still even slightly warm, place it in the refrigerator to cool while you roll out the pastry. It is imperative that the filling be cool before filling the pastry! 5. On a lightly-floured surface, roll the puff pastry into a rectangle about 14” wide by 10” deep. With the wide end toward you, spread the filling evenly over the dough, leaving a 1” border along the sides and a 2” border on top and bottom. Sprinkle the filling with shredded cheese, brush the edges with egg wash and roll the dough into a cylinder. Transfer the roll to the prepared baking dish with the seam on the bottom. 6. Press the sides of the roll together and tuck them under the cylinder. Brush the exterior with the remaining egg wash and bake for 30–35 minutes until deep golden brown all the way around. Allow the stromboli to cool for 10 minutes before slicing. 7. Store leftovers in Glad® ClingWrap to grip tightly and protect the Stromboli. It’s microwavesafe, making it easy to reheat for lunch or dinner.
½ yellow onion, diced 1 stalk celery, diced ½ tsp salt ¼ tsp pepper 1 clove garlic, minced 2 Tbsp all-purpose flour 1 cup low-sodium chicken broth 1 Tbsp heavy cream or milk 1 cup frozen peas and carrots mix 1 cup turkey meat, cooled and shredded ½ cup shredded cheese (cheddar, Jack or mozzarella) salt and pepper to taste 1 sheet frozen puff pastry, defrosted 1 egg, well beaten (for egg wash)
3 Ways to use Leftover Turkey
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LEFTOVER TURKEY PASTA CASSEROLE prep time 20 mins | cook time 20 mins | total time 40 mins | makes 6-8 servings WHAT YOU’LL NEED
LET’S DO IT
2 cups fusilli pasta
1. Preheat oven to 350 degrees.
1 med onion, diced
2. Cook pasta until just before al dente, set aside.
2 stalks celery, diced
3. Heat oil in a large skillet over medium heat then sauté onions and celery. Cook until onion is
16 oz bag fresh green beans 2 Tbsp oil 1 small clove garlic, minced
translucent and celery is soft. Add garlic and green beans and cook an additional 2 minutes. 4. Transfer vegetable mixture to a large mixing bowl then add turkey, pasta, soup and cheese. Combine thoroughly. Season with salt and pepper to taste.
¾ cup cheddar cheese, shredded
5. Pour mixture into a 9” square casserole dish and sprinkle with panko breadcrumbs.
11 oz can cream of celery soup
6. Bake uncovered, 20-30 minutes until the center is hot and the sides are bubbly.
3 cups leftover turkey, cubed or shredded salt and pepper to taste ½ cup panko breadcrumbs
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3 Ways to use Leftover Turkey
LEFTOVER TURKEY WITH KALE & WILD RICE prep time 25 mins | cook time 35 mins | total time 1 hour | makes 6-8 servings WHAT YOU’LL NEED
LET’S DO IT
1 large yellow onion, diced
1. Preheat oven to 350 degrees then coat a 2-qt casserole dish with cooking spray. Place a
1 red bell pepper, seeded and diced
large skillet over medium-high heat and melt butter. Add onion, bell pepper, salt, pepper
1 tsp salt
and thyme then stir to combine.
½ tsp pepper ½ tsp dried thyme leaves 3 garlic cloves, minced ¼ cup all-purpose flour 14.5 oz can low-sodium chicken
2. Cook until onions become tender and translucent, about 3-4 minutes. Add garlic and cook an additional 30 seconds. Sprinkle with flour and stir to combine. 3. Cook flour in and veggies together for about 30 seconds then add chicken broth and stir until flour is completely dissolved in the broth. Add cream cheese and stir until melted. 4. Add kale and toss to combine. Allow kale to cook in the sauce for about 2 minutes or until
broth
it becomes dark green and begins to become tender. Add cooked chicken, wild rice and
4 oz cream cheese
Parmesan cheese then stir until combined.
1 bunch kale, stems and ribs removed and leaves coarsely
5. Transfer to prepared baking dish and top with chopped pecans. Bake until hot and bubbly, about 30 minutes. Remove from oven and allow to cool 10 minutes before serving.
chopped 3 cups shredded or chopped cooked turkey or chicken 2 cups cooked wild rice ½ cup Parmesan cheese, grated ½ cup pecans, chopped
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for more recipes visit:
EverydayDishes.com
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