Chef Linda and Anna Rossi of The Chef's Pantry are getting ready for the holidays in the Fisher & Paykel kitchen in our Hyannis showroom.
The holiday season gets so busy. These easy, efficient recipes whip up in a snap leaving you more time to spend with your loved ones.
Leftover Turkey Pie
Are you hosting Thanksgiving or Friendsgiving Dinner this year? Worried you’ll have room in your refrigerator for all the leftovers? Pick up some disposable pie pans and have your guests pack up their leftovers as a pie.
What you’ll need
- Leftovers: Stuffing, turkey, vegetables, gravy, potatoes
- Extra stuff: butter, cream, shredded cheese (optional), french-fried onions (optional)
Mix about 2 cups of leftover stuffing with 3-4 tablespoons gravy to moisten. Press into bottoms and sides of buttered pie plate to make a crust. Fill crust with 2 cups turkey, 1 cup vegetables, and 1/2 cup optional cheese. Pour 1/2 cup gravy on top. In a small bowl, mix 2 cups mashed potatoes with 1/4 cup half-and-half or cream. Top pie with potato mixture. Melt 2 tablespoons butter and drizzle over mashed potatoes (optional). Sprinkle optional french-fried onions on top. Cover with foil and store in the refrigerator for up to 3 days. When you’re ready to bake, preheat your oven to 350°F. Bake until heated through and lightly browned, 30-35 minutes.
French Toast Casserole
This recipe can be made up to 3 days ahead and baked before serving. If you really want to get a headstart, bake it and wrap tightly in both plastic and foil. Thaw and reheat when you’re ready to serve (reheating instructions in notes at end of recipe).
Ingredients:
- Dash salt
- 1 tsp ground nutmeg, divided
- 1 tsp ground cinnamon, divided
- 1 T vanilla extract
- 2 T sugar
- 8 large eggs
- 3 cups half & half
- 1 loaf (13 to 16 oz) bread (see note)
- 2 sticks room temperature butter, plus more for the pan
- 1 cup packed light brown sugar
- 1 cup chopped pecans or walnuts
- 2 T light corn syrup or golden syrup
- 1 cup whole berry cranberry sauce
- 3 T water
- 2 T bourbon
Directions:
For the French Toast: Cut bread into 1 ½” cubes. Arrange in a generously buttered 9X13 casserole. In a large bowl, combine the eggs, half and half, sugar, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg and salt and whisk until blended but not too bubbly. Pour mixture over the bread cubes, making sure all are covered evenly with the milk-egg mixture. Ensure bread is completely covered. Cover with foil and refrigerate overnight (see note below) or up to 3 days in advance.
Prepare topping: Combine butter, brown sugar, pecans, syrup, 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg in a medium bowl and blend well. Sprinkle over bread before baking.
When ready to bake, preheat oven to 350 °F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Cranberry Syrup (below).
This can also be made up to a couple weeks in advance and frozen. If making in advance, follow instructions above and bake until lightly golden. Allow to fully cool before covering and freezing. Remove from freezer the night before serving and allow to thaw in the refrigerator. Reheat in oven, serve with Cranberry Syrup, and enjoy!
Cranberry Syrup:
Combine cranberry sauce, water and bourbon in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup. Note: If making more than 1 day ahead, use a sturdier bread like French bread or sourdough. Otherwise, brioche or challah are good alternatives as well. To freeze, prepare according to directions and bake, omitting the syrup. Defrost in refrigerator 1 day ahead and reheat, covered in 275°F oven for 45 minutes. Top with warm syrup before serving.