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

More Turkey Leftovers? More Recipe Ideas!

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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 www.pastafits.org

Put a Lil’ Pumpkin in Your … Cocktail Glass?

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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.