Cooking With Kristin

The turkey has been carved, the potatoes mashed, and the pumpkin pie served. Now all the Thanksgiving leftovers are sitting in your refrigerator. Sure, a regular turkey sandwich is tasty; but what if Thanksgiving leftovers can be just as delicious as the day it was first served. These recipes may make your leftovers the real stars of the holiday!

Once you make Turkey Tetrazzini you’ll always buy a bigger bird for Thanksgiving — just for the leftovers! This creamy pasta dish is great comfort food on a chilly fall day. Turkey Tetrazzini

You’ve mashed potatoes … lots of potatoes … maybe too many potatoes. Now that Thanksgiving is over what can you do with all the leftovers? Make Fried Mashed Potato Balls, of course! These are seriously good … like, better-than-the-original good. Fried Mashed Potato Balls

https://www.delish.com/cooking/recipe-ideas/ a22566735/fried-mashed-potato-balls-recipe/ 3 cups leftover mashed potatoes 3 slices bacon, cooked and crumbled 2/3 cups shredded cheddar cheese 2 tablespoons thinly sliced chives 1/2 teaspoon garlic powder Recipe courtesy of Sarah Johnson Malchow kosher salt 12 ounces mushrooms, sliced (about 4-5 cups) 1/2 cup chopped onion 1/2 cup chopped celery 7 ounces spaghetti ground black pepper 2 eggs, beaten 1-1/3 cups panko breadcrumbs vegetable oil, for frying 3 cups coarsely chopped cooked turkey In a large bowl, combine mashed potatoes with cooked bacon, 1 can cream of chicken soup cheddar, chives and garlic powder and season with salt and pep1 cup sour cream per. Stir until all ingredients are incorporated. 1 cup white wine 1 tablespoon “Better Than Bouillon” chicken stock 1/4 teaspoon tarragon 1 teaspoon thyme 1 teaspoon turmeric Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in panko. Repeat until all mashed potatoes are used. Salt and pepper to taste Heat 3 inches of oil in a large cast-iron skillet until the candy 1 cup Parmesan cheese thermometer reads 375 F. Fry potato balls in batches until golden Preheat oven to 300 F. Break spaghetti into one-inch pieces and boil for 8 minutes. Spaghetti can be slightly undercooked. on all sides, 2 to 3 minutes. Drain on a paper towel-lined plate and season immediately with more salt. Reserve 1/4 cup of the pasta water. In a heavy skillet, sauté n onions and celery in butter. Add the mushrooms and continue Sure, turkey sandwiches can be good, but why settle for good cooking until all the liquid the mushrooms give off has evaporat- when you can have great? This recipe makes a great turkey ed. Add soup, sour cream, wine, chicken stock and spices. Bring sandwich. The Brie, bacon and cranberry perfectly pair with the to a simmer and cook over medium-low heat, stirring constantly, turkey creating an excellent way to enjoy that Thanksgiving turfor about 5 to 8 minutes. Add cooked turkey, spaghetti and pasta key for days. water. Transfer mixture to a buttered casserole dish. Sprinkle Parmesan over the tetrazzini and bake in the middle rack for 40 minutes or until it is bubbling, and the top is golden. Leftover Turkey, Brie, Bacon and Cranberry Sandwich https://www.countryliving.com/food-drinks/recipes/a34226/turn key-brie-bacon-cranberry-sandwich-recipe-wdy1113/

COOKING WITH KRISTIN By Kristin Kveno

Money for U.S. ports a drop in the bucket

GUEBERT, from pg. 3

access road or dredge a harbor entrance. That’s nuts.

Nuttier still is just how many rural-based U.S. representatives voted against the just-passed $1 trillion infrastructure bill that contains $17 billion to upgrade these antiquated ports that now badly handle the 20 percent of U.S. ag production — onetenth of total U.S. exports — sold overseas every year.

While $17 billion is nothing to sneeze at, it’s a drop in America’s $2.5 trillion-a-year trade ocean. By comparison, Singapore, also a trade-dependent nation, is now spending $20 billion to build just one new container port.

So if you’re going to endlessly tout U.S. ag exports as the key to rural prosperity, you shouldn’t be a chicken when it comes to investing to make those exports happen.

The Farm and Food File is published weekly through the United States and Canada. Past columns, events and contact information are posted at www.farmandfoodfile.com. v 4 slices rye bread 4 tablespoons cranberry sauce 4 ounces sliced turkey 2 ounces Brie 4 pieces crisp bacon 1/2 cup baby spinach

Place rye bread on a broiler-proof baking sheet. Top two slices with cranberry sauce, sliced turkey and Brie. Broil until the cheese melts, about 1 minute. Top the cheese with crisp bacon and baby spinach. Sandwich with the remaining bread slices. n

You’re in a dessert quandary. You love milkshakes, but you also love a slice of pumpkin pie. Have no fear, you don’t have to make that arduous choice. You can have them both. Introducing the Pumpkin Pie Milkshake — all the flavors of pumpkin pie because there’s a whole slice of pumpkin pie in the shake, creaminess of ice cream and a little bourbon (for some kick) all blended in a symphony of flavors. This one has to be tried to be believed! Pumpkin Pie Milkshake

https://www.thepioneerwoman.com/food-cooking/recipes/ a37038168/pumpkin-pie-milkshake-recipe/ Pie method: 1 slice pumpkin pie (about 1/8th of the pie) 1 cup vanilla ice cream 1 cup milk 1-1/2 ounces bourbon or aged rum, optional No-pie method: 2 cups vanilla ice cream 1 cup milk 2/3 cup pumpkin puree 2 tablespoons maple syrup 1/4 teaspoon pumpkin pie spice, plus more for serving 1 large graham cracker sheet, plus more for serving 1-1/2 ounces bourbon or aged rum, optional Whipped cream, caramel sauce, and/or pumpkin pie spice, for serving

Pie Method: In the base of a blender, combine the slice of pie, ice cream, milk and bourbon or rum, if using. Blend on low for 15 seconds, then increase to high for 30 more seconds, or until creamy and smooth. Transfer to 1-2 tall glasses and top with whipped cream, caramel sauce and a sprinkle of pumpkin pie spice (or extra pie crust crumbs if you’ve got them!)

No-Pie Method: In the base of a blender, combine the ice cream, milk, pumpkin, maple syrup, pumpkin pie spice, graham cracker and bourbon or rum, if using. Blend on low for 15 seconds, then increase to high for 30 more seconds, or until creamy and smooth. Transfer to 1-2 tall glasses and top with whipped cream, a drizzle of caramel, and a sprinkle of pumpkin pie spice and extra graham cracker crumbs.

If you’ve found yourself with container after container of Thanksgiving leftovers, consider yourself lucky. You have the opportunity to turn those leftovers into tasty masterpieces that will bring oohs and aahs to your table.

Kristin Kveno scours the internet, pours over old family recipes and searches everywhere in between to find interesting food ideas for feeding your crew. Do you have a recipe you want to share? You can reach Kristin at kkveno@thelandonline.com. v