It’s Food Friday and Red Crossers are swapping Thanksgiving recipes to help with your holiday dinner.
If you have a large family like Joan Tierney from Red Cross headquarters in Ottawa, you might find it helpful to prepare some dishes in advance. Here’s a recipe for a crowd-pleaser at Joan’s family dinner:
You'll need: 5 lbs potatoes, 1 pkg cream cheese, 1 cup sour cream, ½ cup milk, 1 tbsp butter, ¾ cup bread crumbs, ½ cup dried chives
- Boil potatoes, cook until tender, drain.
- Mash with the milk and 1 tbsp butter.
- Add cream cheese and sour cream, beat with a hand mixer until light and fluffy.
- Stir in chives.
- Spoon into a casserole dish, sprinkle bread crumbs over the top.
- Bake 30 minutes or until heated through.
And what would Thanksgiving be without leftovers!
Kate Smissaert , community health coordinator in Atlantic Canada, has a really tasty solution for leftovers: a breakfast casserole with a crust made up of turkey stuffing:
Base
- 1 bag of fresh bread crumbs
- ¼ cup of melted butter
- As much sage and savoury as you can handle
- 1 cup of chicken stock
- Mix this together and press it into a greased pan or muffin tins
Filling
- Dice and fry up your favourite breakfast foods or veggies:
- Sausage, bacon, onion, mushrooms, spinach, peppers, tomatoes, asparagus...
- Mix these ingredients with about 10 to 12 eggs and a splash of milk
- Pour this onto the base
- Top with your favourite grated cheese
- Cover and bake at 350 for about 35 to 40 minutes until egg is cooked and the cheese is melted and turning golden brown.
Pam Aung-Thin, director of communications, also has a special pie recipe for leftovers, but she makes the filling. This is her version of a leftover turkey pie:
Make a basic pie crust using any pie crust recipe- Roll crust and place in the bottom of a large glass pie dish
- Spread leftover cranberry sauce on the crust
- Add 4 to 5 cups of chopped leftover turkey mixed with stuffing and diced roasted potatoes (about 3-4 cups turkey to 1-11/2 cups of other ingredients)
- Pour leftover gravy on top – about 3/4 to one cup
- Cover with top crust, or alternatively, leave out the roast potatoes and cover the pie with a layer of leftover mashed potatoes
- Bake according to pie crust recipe.
