The Food Guy, Steven Keith Eating his way through the state, plate by plate

More Turkey Leftovers? More Recipe Ideas!

We’re still in full “Thanksgiving Leftover Mode” at our house, with the boys requesting hot open-faced turkey sandwiches for both lunch AND dinner yesterday.

Happy to oblige with that deliciousness – no arguments here.

But if you’re looking for something a bit more creative, here’s a recipe that brings turkey, pumpkin and cranberries together in an unusual pasta dish.

The combination sounds a bit odd, I know. But pumpkin pairs well with savory flavors so the garlic, scallions and fennel called for here shouldn’t scare you. Throwing cranberries into the mix admittedly throws me a bit but, hey, live a little!


Pasta with Pumpkin Sauce, Turkey & Cranberries


1 lb. bowtie or any medium pasta shape, uncooked

1 tbsp. olive or vegetable oil

1 1/2 cup sliced scallions, white and green parts

3 cloves garlic, minced

1 tsp. fennel seeds

1 12-oz. can evaporated skim milk

1/2 cup low-fat milk

2 tbsp. all-purpose flour

1/2 tsp. salt

1/4 tsp. black pepper

1 15-oz. can solid pack pumpkin

3 cups chopped cooked turkey

1 1/2 cups dried cranberries

1/4 cup freshly grated Parmesan cheese

6 fresh fennel sprigs (optional)


  1. Prepare pasta according to package directions. While pasta is cooking, heat oil in a large, deep non-stick skillet over medium-high heat until hot. Add scallions, garlic and fennel seeds; sauté 3 minutes.
  2. Combine milk, flour, salt and pepper until smooth. Stir into saucepan. Bring to boil over medium heat; boil until thickened, stirring constantly. Stir in pumpkin, turkey and cranberries until well blended. Reduce heat to medium; cook until heated through, about 3 minutes.
  3. Drain pasta. Place in large bowl. Add pumpkin sauce and toss. Sprinkle with Parmesan cheese. Serve immediately. (Garnished with sprigs of fresh fennel, if desired.)
    Recipe courtesy

Put a Lil’ Pumpkin in Your … Cocktail Glass?

Long a hero ingredient in a variety of pies, breads and other baked treats, pumpkin can also play a role in your next cocktail party. Not on the table, but in your glass.

Try mixing up these unique adult beverages ..

Pumpkin Smash
Pumpkin Smash
Pumpkin Smash

1 ¼ oz. hazelnut liqueur
1 ¼ oz. dark rum
¾ oz. pumpkin puree

Shake hard with ice and strain out into a martini glass.

Garnish with sprinkle of ground clove or nutmeg.


Pumpkin Pie Fizz

Pumpkin Pie Fizz

2 oz. dark rum
½ oz. fresh lemon juice
½ oz. maple syrup
2 Tbsp. pumpkin puree *
1 egg yolk
club soda

Dry shake, shake with 3 ice cubes and strain into a wine glass. Garnish with star anise.

Pumpkin Martini
Pumpkin Martini

Pumpkin Martini

2 oz. vanilla vodka
½ oz. cream liqueur
½ oz. pumpkin puree
1 tsp. whipped cream

Pour the cream liqueur and vodka into a shaker filled with ice. Add the pumpkin puree. Shake again.

Strain into a chilled cocktail glass.


* TO MAKE PUMPKIN PUREE: Take 1 pumpkin, cut in half, scoop out the seeds and stringy stuff, lie face down on a foil or  baking sheet with. Bake at 350 degrees until soft, about 45 minutes to an hour. Cool, scoop out the flesh and puree in blender along with 2 tablespoons ground cinnamon, 1 tablespoon ground ginger, 1 tablespoon ground cloves and 16-28 ounces simple syrup (adjusted to desired sweetness). Store in the fridge and freeze whatever you don’t use for future use.