My Favorite Christmas Cookies

We don't eat desserts all the time in my family, so cookies are a special treat that we don't have all that often. But at Christmas, all bets are off and we have lots and lots of cookies! My mom always baked cookie plates for all the neighbors, so I got used to having my choice of 8 or 10 different kinds of Christmas cookies when I was growing up. Which means that now, as an adult, I like to make multiple batches of my favorite kinds. Here are the recipes for some of my family's favorite Christmas cookies.

Candy Cane Cookies

When I was little, my job was to twist the two colors of dough into the candy cane shapes. I loved the greasy-sweet taste of the dough on my fingers and the sharp, minty smell as the cookies baked. These are still one of my favorite Christmas cookies to make OR to eat!

1 cup butter, softened
1 cup sugar
1-1/2 teaspoons peppermint extract
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
2-3/4 cup flour
red food coloring
crushed candy canes

In a large mixing bowl, beat together the butter, sugar, peppermint, vanilla, baking powder, and salt until a paste forms. Beat in the egg. Add the flour and beat until just combined and no more dry streaks of flour remain.

Divide the dough into two even halves. Add red food coloring to one half and knead in. Keep adding color until reaching the desired shade. Form each half into a ball, wrap in plastic wrap, and chill 3 hours to overnight.

When ready to form canes, remove dough from fridge and allow to warm just enough to be moldable. Pull a 1" diameter chunk from each color and roll each into about a 5" rope. The pieces should be equal in length. Lay them next to each other, twist together, and curve one end to form the cane shape. Lay on a cookie sheet lined with parchment paper, allowing 2" between cookies. Sprinkle crushed candy canes (or sparkling sugar) over cookies and bake at 350 for 8-10 minutes, until edges are just barely brown. Allow to cool on the cookie sheet for 10 minutes, the move to a cooling rack and allow to cool completely.

Chocolate Pixies (aka Chocolate Crinkles)

My husband and I both grew up with these as must-have Christmas cookies, although there is some disagreement on the correct name: my family calls them Chocolate Pixies, while his calls them Chocolate Crinkles or simply Crinkle Cookies. I don't care what you call them as long as they've around at Christmas time, preferably with a large glass of cold milk.

1-2/3 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons butter, softened
1/2 cup confectioners' sugar
1-1/4 cups sugar
2 eggs
1/2 teaspoon vanilla
additional confectioners' sugar, for rolling

In a small bowl, whisk together flour, cocoa powder, baking powder, and salt and set aside. In a large mixing bowl, cream the butter and sugar on medium speed for about 3 minutes. Add the eggs and vanilla and beat on medium until blended. Add the flour mixture and beat on low just until blended.

If the dough is very soft, you may wish to chill it for a few hours. When ready to bake, form tablespoons of dough into balls and roll in confectioners' sugar until coated. Place on a greased cookie sheet, about 2" apart. Bake at 350 for 10-12 minutes, until puffed and crackly. Cool on cookie sheet fro 15 minutes, then transfer cookies to a cooling rack.

White Chocolate Peppermint Cookies

I discovered these luscious cookies just a few years ago, and I can't imagine Christmas without them. The pudding in the mix makes them incredibly moist and pillowy, and the white chocolate and peppermint taste like fresh winter snow smells.

3/4 cup butter, softened
1 cup sugar
1 small package (3.9 oz.) INSTANT vanilla pudding mix

2 eggs

1 tsp. vanilla
1 tsp. baking soda
2-1/4 cups flour
1 cup white chocolate chips
1 cup crushed candy canes (or peppermint baking chips)

Cream together butter and sugar, then beat in pudding mix, then eggs and vanilla. On low speed, blend in baking soda and flour. Stir in chocolate chips and crushed candy canes. Roll into 1" balls and place on a greased cookie sheet. Bake at 350 for 8-10 minutes. Allow to cool for a few minutes before removing from cookie sheet.

Raspberry Almond Shortbread Cookies

These delicate cookies are appropriate for a tea party, but their bright red jammy centers and buttery goodness are right at home with a plate full of Christmas cookies. They're a perfect light dessert after a rich, hearty Christmas dinner.

1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups flour
1/2 cup seedless red raspberry
1 cup powdered sugar
2 to 3 teaspoons water
1-1/2 teaspoons almond extract

In a medium bowl, beat butter on medium to high speed for 30 seconds. Add white sugar and 1/2 teaspoon almond extract and beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover; chill about 1 hour or until dough is easy to handle.

When ready to make, shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation. Bake at 350 for about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool.

Meanwhile, for icing, in a medium bowl combine powdered sugar, 1 teaspoon water, and 1-1/2 teaspoons almond extract. Add enough of the remaining 1 to 2 teaspoons water to make an icing of drizzling consistency. When cookies are cool, scoop up icing with a fork and allow icing to drizzle between the tines onto cookies. Allow to set before storing.

Church Windows

The miniature marshmallows in these no-bake cookies add a touch of color to your holiday cookie plate and provide their resemblance to the stained glass windows after which they're named. You can add nuts to this recipe, or even roll the whole thing in shredded coconut, but my personal preference - for texture reasons - is to omit the nuts and roll the log in powdered sugar.

1/2 cup butter
2 cups semi-sweet chocolate chips
1 cup finely diced walnuts (optional)
1 (10-oz) bag mini multi colored marshmallows
1-1/2 cup shredded coconut OR powdered sugar, for rolling

In a small saucepan, melt the butter and chocolate chips, stirring occasionally until smooth and melted.  (Or use the microwave.) Allow the chocolate to cool for 7-10 minutes. While the chocolate is cooling, lay two large pieces of waxed paper on a flat surface. Coat each generously with either shredded coconut or powdered sugar. If using, stir the walnuts into the cooled chocolate. Put the mini marshmallows into a large mixing bowl. Pour the chocolate over the marshmallows and mix well to combine.

Divide the dough in half and place each half on one of the pieces of waxed paper. Form into a log shape and roll to coat in coconut or powdered sugar, sprinkling on top of the log if needed. Tightly wrap and seal each log and chill in refrigerator, 1 hour to overnight. Cut into slices with a sharp knife, dipping in powdered sugar if blade gets sticky.

Chocolate Spritz Cookies

If you are fortunate enough to own a cookie press (which I don't) or to have an awesome sister who does (which I do), you may want to add these cookies to your Christmas list. My sister makes charming chocolate camels for her Christmas cookie plates every year. But wreaths and other shapes are fine, too.

2-1/4 cup flour
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 cup butter
2/3 cup sugar
1 egg
1 tsp vanilla
colored sprinkles (optional)

Whisk together flour, cocoa, and salt and set aside. In a large bowl, cream together butter and sugar with an electric mixer on medium speed. Beat in egg and vanilla. With the mixer on low, gradually beat in dry ingredients. When the dry ingredients are incorporated, beat at high speed for a few minutes. Mixture will be slightly stiff.

Using a large spatula, push the dough into the cookie press. Press onto ungreased cookie sheet. Decorate with sprinkles, if desired. Bake at 350 for 5-6 minutes.

Russian Teacakes

Sometimes called Snowballs (for obvious reasons), these cookies are much less sweet than their powdered sugar exteriors would have you believe. But they're perfect with warm, sweet Christmas drinks like mulled cider or wine, hot cocoa, or a big mug of spiced tea.

1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
2-1/4 cups flour
1/4 teaspoon salt
3/4 cup finely-chopped walnuts
Powdered sugar for rolling

In a large bowl, cream together butter, powdered sugar, and vanilla with an electric mixer until light and fluffy. Stir in flour and salt until well mixed. Add nuts.  Cover bowl with plastic wrap and refrigerate 1 hour or overnight.

When ready to bake, roll dough into 1-inch balls. Place on ungreased cookie sheets with about 1 inch of space between them.  Bake at 400 for 10 to 12 minutes or until set but not brown.  Remove from oven and cool slightly on wire cooling racks. While still warm, roll in powdered sugar until coated. 

Sugar Cookies

If you only have one kind of cookies at Christmas, it HAS to be sugar cookies. There are probably as many different sugar cookie recipes out there as there are cookie cutters to shape them with, but the best recipe I've ever come across is from the great Alton Brown, whose recipes have yet to fail me. In my family, sugar cookies were decorated with colored sugar and sprinkles prior to baking; in my husband's, sugar cookies are iced after cooling. Both options are delicious and festive.

3 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar for rolling
Colored sugar, sprinkles, jimmies, etc. for decorating, if desired, or icing

Sift together flour, baking powder, and salt and set aside. Beat together butter and sugar until creamy and light in color. Add egg and milk and beat to combine. With mixer on low speed, gradually add flour and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Sprinkle a flat surface and a rolling pin with powdered sugar. Roll out one pack of chilled dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat. Decorate if desired. Bake at 375 for 7 to 9 minutes or until just beginning to brown around the edges, rotating cookie sheet halfway through baking time. Let cool on baking sheet for 2 minutes then move to wire rack and cool completely. If desired, decorate with icing when cooled.

What is YOUR family's must-have Christmas cookie??

The Prettiest Themed Christmas Trees

Themed Christmas trees can be kitschy, but they can also be elegant and classic. It all depends on the theme you choose. If you're tired of the same old, same old Christmas tree style every year, here are some suggestions for elegant themed trees you can put together without having to spend hundreds of dollars on new ornaments.

Monochromtic

Depending on what's already in your ornament collection, selecting only ornaments of a single color can turn your tree from dull to dramatic. Perhaps you have lots of bright red, or silver and white, or even blue. Include clear glass or metallic ornaments to fill out the tree. You can also use non-traditional ornaments like fabric bows and silk flowers in your chosen color. Wind some matching ribbon like a garland and top the tree with a big looped bow in the same shade, and you have an eye-catching look with minimal effort or expense.

Single Shape Ornaments

The most obvious "shape" for this theme is traditional round hanging balls, but it can also be done with stars, flowers, icicles, snowflakes, even pine cones. Look at what style of ornament you have a lot of, and see if there's an easy way to add more. If you have lots of snowflake ornaments, cut some various-sized snowflakes from white or silver paper to fill out the tree. If you have lots of traditional round ornaments, grab some clear plastic ones from a craft store and stuff some ribbon inside to add visual interest. Be creative! If you have kids, encourage them to make some ornaments. You might be surprised at their creativity.

Hobbies

If you have a hobby, especially if more than one member of the family participates, you probably already have a preponderance of hobby-related ornaments. If your family is musical, you probably have lots of music-related ornaments; if you're all athletes, chances are you've got lots of sports-related decorations; if you're a baker, you likely have plenty of sweets and treats in ornament form. Round out your collection with some plain ornaments and garlands in a color that ties in to the hobby (perhaps your favorite team's colors?) and you're set.

Specific Era

If you're willing to do a little research, you can create a themed tree based on a specific era; combine the style of ornaments that were popular during that era with items evocative of the same time period. For the Roaring '20, you could use fringe, models of 1920s cars, strings of pearls, and long feathers. A Victorian tree could be decorated all in hand-cut paper decorations and strings of cranberries and popcorn (I'd avoid the real candles, though). For a 1960s tree, you could go heavy on white and silver ornaments and get a color wheel to project changing colors onto the tree. And don't forget to use LOTS of tinsel.

Handmade Ornaments

Most people think of all the cheesy little paper/paint/popsicle stick ornaments that kids make in kindergarten when they think of handmade ornaments. But if you're willing to channel your inner Martha Stuart (and search ideas on Pinterest), you can find some gorgeous but easy to make ornaments. A can of gold spray paint, a spool of narrow ribbon, and a hot glue gun can transform everyday objects into glittering Christmas ornaments. An origami book from the library, a pack of multi-colored origami paper, and a little (okay, a LOT of) patience and your tree can be covered with all kinds of fantastical paper ornaments. If you knit or embroider or sew or quilt, there are dozens of patterns for lovely and elegant handmade ornaments.

Location, Location, Location

If there's a certain place that you really love - perhaps a cabin in the mountains, or a tropical beach, or an exotic foreign city - try creating a tree with that place in mind. A French-themed tree with models of the Arc d'Triomphe and the Eiffel Tower; a Hawaiian tree draped with flower leis and seashells; a Scottish tree loaded with tartan. This is a great place to use those souvenirs from your favorite vacation.

Nature

Choose a nature-related theme, like birds or animals, or simply decorate with rustic ornaments made from natural materials like sticks, burlap, and carved wood. Simple ribbon garlands and strings of popcorn and cranberries help to fill out your tree and keep to the simple, rustic theme.

Whatever You Can Imagine!

Honestly, you're only limited by your imagination. Look over your ornament collection: What do you have a lot of? What speaks to you? Which ornaments can you not imagine not having on your tree? Start with those as a base and add whatever seems to work with them. Experiment to see what works together. Make a few additional ornaments, add some color, move things around. And don't forget to pick up some additional ornaments for next year at the after-Christmas sales!!

The Best Post-Thanksgiving Recipes

I have a relatively small family, but I like making a good-sized turkey for Thanksgiving dinner, because there are so many wonderful things you can do with the leftovers! Here are just a few of the delicious recipes you can make with that leftover turkey.

Turkey Noodle Soup

There are many, many turkey soup recipes out there, but this one is basic and delicious. I like leaving the vegetables in good-sized chunks, since it's such a hearty soup. You can also make it using chicken. 

2 tablespoons vegetable oil
1 onion, finely chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
8 cups chicken (or turkey) broth
3 cups leftover turkey, chopped or shredded
2 teaspoons minced fresh thyme or 1/2 teaspoon dried
8 ounces wide egg noodles
Salt and freshly ground black pepper

Minced fresh parsley for garnish

In a large pot or Dutch oven, heat oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook until softened, about 5 minutes. Stir in broth, turkey, and thyme. Bring to simmer and cook until vegetables are tender, about 15 minutes. Stir in noodles and cook until tender, about 5 minutes longer. Remove from heat, season to taste with salt and pepper, and garnish with fresh parsley.

Turkey Tetrazzini

My late father-in-law was famous for his turkey tetrazzini, so it's always a post-Thanksgiving treat in our house. The cream cheese makes it quite rich, so feel free to decrease or even omit if you like your sauce to be a bit lighter. 

1 tablespoon butter
1⁄2 cup finely chopped onion
1⁄3 cup finely chopped celery
1⁄2 teaspoon ground pepper
1⁄2 teaspoon salt
3⁄4 cup frozen peas
3⁄4 cup sliced carrots (fresh or frozen)
8 ounces sliced mushrooms
1⁄2 cup white wine
1⁄2 cup flour
4 cups chicken (or turkey) broth
1 cup parmesan cheese (divided)
4 ounces light cream cheese
1 (8 ounce) package thin spaghetti
2 cups turkey meat, cooked and shredded or chopped
1⁄2 cup panko

Melt butter in saute pan. Add onion, celery, pepper, salt, carrots, and mushrooms and saute until tender. Add flour and stir until vegetables are coated. Add wine and stir quickly until flour is absorbed. Gradually add broth, stirring constantly. Bring to a boil, then reduce heat and simmer 5 minutes, stirring frequently. Cook the pasta while the sauce simmers. Remove from heat and add 1/2 cup Parmesan cheese and the cream cheese, stirring until cheese melts. Add the peas, turkey and cooked pasta and stir until blended. Coat a casserole dish with non-stick spray and transfer mixture to the casserole. Combine panko with remaining 1/2 cup Parmesan cheese and sprinkle evenly over the top of the casserole. Bake at 350 for 30 minutes until lightly browned. Let rest for 15 minutes before serving.

Turkey, Brie, and Cranberry Paninis

These sandwiches are an amazing flavor combination, with the tartness of the cranberries, the spiciness of the Dijon, the creaminess of the Brie, the bitter bite of the spinach, and the heartiness of the turkey. Delicious!

2 slices hearty white or wheat bread
Dijon mustard,
Brie cheese, thinly sliced
2 slices cooked turkey
2 to 3 tablespoons cranberry sauce
6 to 8 baby spinach leaves (optional)

Butter, for grilling

Spread one slice of bread with Dijon. Layer with Brie, turkey, cranberry sauce, spinach (if desired) and a second layer of Brie. Top with the second slice of bread and butter both outsides generously. Grill in a panini press or on a stovetop grill or griddle, until bread is golden and cheese is melted.

Thanksgiving Casserole

This recipe is a great way to use up multiple leftover Thanksgiving dishes. It's like your whole Thanksgiving dinner all over again, in a single pan!

4 cups leftover stuffing, divided
4 cups coarsely chopped cooked turkey
3/4 cup mayonnaise, divided
1/4 cup cranberry sauce
2 cups leftover mashed potatoes

1-1/2 cups shredded cheddar cheese

Spray an 8-inch square or round baking dish with non-stick cooking spray. Place half of the stuffing in the dish and top with all of the turkey. In a small bowl, combine 1/4 cup mayonnaise and cranberry sauce; spread evenly over turkey. In a larger bowl, combine remaining 1/2 cup mayonnaise, mashed potatoes, and cheese and spread spread on top of cranberry sauce mixture. Top with remaining stuffing. Bake at 375 degrees for 25 minutes or until heated through.

Turkey Chili

I'm always hesitant to substitute turkey in a dish originally made with beef, since its flavor is so much more mild. But the spices in chili provide plenty of flavor, and the turkey is really just there for the protein and the texture. Feel free to increase the amount of chili powder or even add some chopped chiles if you like more heat.

2 Tbsp olive oil
2 cups chopped onion
1 cup chopped green bell pepper
4 garlic cloves, chopped fine
2 Tbsp chili powder (adjust to taste)
1 Tbsp cumin
3 15-ounce cans crushed or diced tomatoes
1 Tbsp tomato paste
1 cup of turkey or chicken stock
2 (15-oz) cans kidney beans, drained
1 teaspoon dried oregano
1 Tbsp sea salt
1/2 teaspoon black pepper
3 to 4 cups of shredded cooked turkey
1 to 3 teaspoons sugar (optional)
Optional garnishes: shredded cheddar cheese, chopped green or red onion, sour cream

In a large, 8-quart, thick-bottom pot, heat the olive oil on medium high heat. Add the onions and green peppers and cook, stirring, until golden, about 5 minutes. Add the garlic, chili powder, and cumin, and cook, stirring, for a minute or two more. Add a bit more olive oil if needed. Add tomatoes, tomato paste, stock, kidney beans, oregano, salt, pepper, and turkey. Bring to a simmer and reduce heat to low. Simmer, partially covered, for an hour. Salt to taste. Add sugar to taste if needed to balance the acidity of the tomatoes.

The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

Fiesta Turkey Soup

This is a very different soup option for leftover turkey. As with the chili, above, feel free to experiment with the levels of spice and add whatever other ingredients you like in your Mexican dishes.

1 cup onion, chopped
1 tsp canola oil
2 tsp minced garlic
4 cups chicken or turkey broth
3 cups chopped cooked turkey
1 (15-oz.) can black beans, drained
1 (11-oz.) can corn, drained
1 (10-oz) can diced tomatoes with green chiles
1 14.5 oz. can diced tomatoes
1 tsp chili powder
1 tsp cumin
1/8 tsp salt
1/8 tsp pepper
Toppings: sour cream grated cheese, tortilla chips

Saute onion in a pan over medium heat in oil. Add garlic and saute one minute. Add in remaining ingredients except toppings. Bring to a boil then reduce heat and simmer for 15-20 minutes. Serve with desired toppings.

Turkey, Apple, Cranberry & Pecan Salad

This recipe makes a wonderful light lunch for the day after Thanksgiving, when we're all still ruing eating that second (or third, or fourth) piece of pie. It's basically Waldorf salad with turkey, so it's elegant as well as delicious.

2 cups cooked diced turkey
1/2 cup diced celery
1 cup diced sweet apple
1/4 cup Craisins
1/4 cup chopped roasted and salted pecans
3/4 cup mayonnaise
1- 2 tsp. cider vinegar
1/2 tsp. sugar

kosher salt and pepper, to taste

In a large bowl, combine the mayonnaise, vinegar, and sugar. Season with salt and pepper. Add all other ingredients and stir to coat. Allow flavors to blend in refrigerator for about 30 minutes before serving. Serve on greens or in a sandwich.

Turkey with Creamy Mushroom Sauce

This is an easy stovetop dish with only a few ingredients, so it's a relief to make after all the intensity of preparing the Thanksgiving meal. And there's no actual cream in the sauce, so it's not overly rich or heavy.

2 Tbsp olive oil
1 lb mushrooms, sliced
1 small onion, finely chopped
4 Tbsp unsalted butter
3 Tbsp flour
1 1/2 to 2 cups chicken (or turkey) broth
Salt and pepper to taste
4-6 cups cooked turkey, torn into bite-sized pieces

Fresh parsley to garnish (optional)

Heat a large non-stick pan over medium heat. Add 2 Tbsp olive oil and onions and sauté until soft and golden (4-5 minutes, stirring frequently). Add mushrooms and sauté until soft and golden (5-7 min,), stirring frequently. Remove mushrooms and onions from pan and add 4 Tbsp butter. When melted, whisk in 3 Tbsp flour and cook, whisking continually, until roux is a golden brown (1½ to 2 min), then whisk in 2 cups broth. Bring to a simmer and season to taste with salt and pepper. Add mushrooms and onions back to the pan. Stir in turkey and heat until turkey is just heated through. Garnish with finely chopped parsley if desired.


Mexican Turkey Casserole

Another Mexican-themed dish? What can I say, the mild flavor of turkey pairs really well with vivid Mexican flavor profiles! 

1 (15-oz) can black beans, drained and rinsed
2 cups of cherry tomatoes, halved
1/2 cup chopped fresh cilantro
1 teaspoon cumin
2 (10-oz) cans green enchilada sauce
1 large package of cheese tortellini, cooked (follow package instructions)
2 cups chopped, cooked turkey
1/2 cup sliced green onions
1 small can of olives, sliced
1 cup shredded Mexican cheese

In a medium bowl, stir together beans, tomatoes, cilantro and cumin. Spray a 9x13" baking dish with non-stick spray and spread 1/2 cup of the enchilada sauce in baking dish. Arrange half of the tortellini over sauce. Top with half of the bean mixture, half of the turkey, half of the olives and half of the onions; pour 1/2 cup enchilada sauce over top. Repeat layers. Top with remaining enchilada sauce and the cheese. Bake uncovered at 350 degrees for 30 minutes or until thoroughly heated and lightly browned. Let stand 15 minutes before serving.

Creamy Turkey Stew

This stew is heartier and richer than the soup recipes above - it's pretty much the filling for turkey pot pie. You can throw in any other vegetables you like, such as corn or peas, instead of - or as well as - the carrots.

2 tablespoons unsalted butter
1 small onion, diced
2 celery stalks, diced
1/4 cup flour
3 potatoes, peeled and diced
1 tablespoon chopped fresh sage
1/2 teaspoon fresh ground pepper
1 tablespoon minced fresh thyme
4 cups chicken (or turkey) broth
1-1/2 cups half and half
3 carrots, peeled and diced
4 cups shredded cooked turkey
1 tablespoon chopped fresh parsley
salt and pepper to taste

In a large dutch oven, melt butter over medium high heat. Add onion and celery and season with a pinch of salt. Saute for about 2 minutes, then stir in the flour and cook for one minute. Pour in the broth, half and half, potatoes, sage, thyme, and pepper. Bring to a boil, then reduce heat to medium and cover. Simmer for about 10 minutes. Add the carrots and simmer for another 5 minutes or until the carrots are tender. Stir in the turkey and remove from heat. Add parsley and season with salt and pepper to taste.

Turkey Divan

This old-fashioned dish is an elegant and delicious casserole, with rich flavors and a crunchy golden topping of toasted panko. Wonderful tastes, wonderful textures. 

½ pound fresh broccoli florets

½ pound cooked turkey, cubed

2 cups turkey gravy

¼ cup half and half

1 tablespoon sherry (or use red wine, cider, or champagne vinegar)

2 tablespoons Dijon mustard

2 tablespoons mayonnaise

Fresh nutmeg

2 tablespoons butter

1 cup panko 

¼ cup sliced almonds

¼ cup grated Parmesan cheese

½ cup shredded Gruyère cheese

Bring a medium saucepan of water to a boil and plunge in the broccoli. Cook two minutes then remove to paper towels to drain and cool. Once cool, place in a small casserole dish. Place cut up turkey in with broccoli. In a medium saucepan, heat gravy and whisk in the cream, sherry, mustard, mayonnaise and a few grinds of nutmeg. Heat just to hot and pour over the turkey and broccoli.

In a medium sauté pan, melt butter over medium heat and add panko. Cook until browned, about five minutes, stirring often. Sprinkle almonds, Parmesan and Swiss over gravy then top with toasted panko. Bake uncovered at 350 degrees for 30 minutes until hot, bubbly and browned. Serve immediately.

Turkey Ranch Quesadillas

Another quick and easy lunch sandwich, these quesadillas also make a great late-night snack when you're picking through the fridge on Thanksgiving night. 

3/4-1 cup shredded cheddar cheese

1 cup cooked turkey, cut into bite-sized pieces

Ranch dressing

2 medium tortillas

1 tbsp melted butter

Butter a large skillet and layer one tortilla, cheddar cheese, turkey pieces and a drizzle of ranch dressing to taste. Top with another tortilla and cook on medium heat for 2-3 minutes on one side, and 1-2 minutes on the other.  Serve with sour cream, if desired.

Beer-Battered Deep Fried Turkey

Back the truck up - batter and deep fry your leftover turkey? Sounds good to me. I'd even go to the fancy grocery store to buy the rice flour called for in this recipe. That's how amazing this looks. 

1 cup flour (plus additional for dredging)

1 cup rice flour

1/2 tsp teaspoon salt

1/4 teaspoon white pepper

1 large egg, lightly beaten

2 1/4 cups beer (or soda water or club soda)

3 to 4 pounds of thickly cut cooked turkey

Canola oil for deep frying

Combine dry ingredients. Add the egg and beer and whisk together just until the liquid is incorporated. Batter may be lumpy. Dip the turkey pieces into plain flour and then into the batter and carefully drop them into a canola oil filled deep fryer that has been preheated to 375 degrees F. Fry for a few minutes, just until golden brown on both sides. Drain on a wire rack placed over a cookie sheet. Serve immediately.

Happy Thanksgiving, everyone!