COOKBOOK 11-30
Banana Bread
1/2 cup shortening
1 1/4 cup sugar
2 eggs
2 cups flour
1/2 teasp. baking powder
3/4 teasp. baking soda
1/2 teasp. salt
1/4 cup sour milk
1 cup mashed bananas
1 teasp. vanilla
Cream shortening with sugar. Add eggs. Sift dry ingredients. Stir alternately with milk and bananas. Add vanilla. Pour into two greased loaf pans. Bake 30 to 35 minutes at 375 degrees.
1 3/4 cup all purpose flour
1 1/4 to 1 1/2 cups sugar
1 teasp. baking soda
1/2 teasp. salt
2 eggs
2 ripe medium bananas mashed – 1 cup
1/2 cup vegetable oil
1/4 cup + 1 tablesp. buttermilk
1 teasp. vanilla extract
1 cup chopped nuts
Stir together flour, sugar, soda, and salt. In another bowl combine eggs, bananas, oil, buttermilk, and vanilla. Add to flour mixture. Stir until just combined. Fold in nuts. Pour into greased 9x5x3 loaf pan. Bake 325 for 1:20 or until bread is done.
Thanksgiving Leftover Casserole (https://www.favfamilyrecipes.com/thanksgiving-leftover-casserole/#wprm-recipe-container-19869)
Prep Time: 5 minutes
Cook Time: 35 minutes
Total: 40 minutes
Serves: 6 servings
Ingredients
1 1/2 cups turkey shredded
3/4 cup cranberry sauce
2 cups mashed potatoes
1 cups corn
1 cups turkey gravy
2 tablespoons milk
2 cups stuffing
chicken broth to taste
Instructions
Preheat oven to 400-degrees. Combine turkey and cranberry sauce and spread evenly on the bottom of an 8×8 glass baking dish.
Evenly press on leftover mashed potatoes and sprinkle corn over the top.
Mix together milk and leftover gravy and spread evenly over potatoes and corn. Sprinkle on leftover stuffing and lightly drizzle chicken broth over the top (this will keep the stuffing from drying out).
Cover with tin foil and bake at 400 degrees for 25-30 minutes or until heated through.
Best Thanksgiving Leftovers Sandwich (https://cooking.nytimes.com/recipes/1021605-best-thanksgiving-leftovers-sandwich)
Yield 4 sandwiches
Time 20 minutes, plus overnight chilling
Ingredients
2 tablespoons unsalted butter, plus more for greasing the pan
4 cups leftover stuffing
½ cup mayonnaise
½ cup homemade, canned or jarred cranberry sauce
1 cup shredded dark-meat turkey
½ cup leftover gravy
4 teaspoons neutral oil
1 cup sliced turkey breast
Kosher salt and freshly ground black pepper
8 slices sandwich bread (preferably 4- to 5-inch square slices), toasted if desired
2 cups assorted Thanksgiving leftovers (any combination of cooked green beans, sweet potatoes, mashed potatoes or other sides), warmed
Preparation
Grease a 8- or 9-inch square baking pan with butter, then line it with parchment paper, covering the bottom and 2 sides with one sheet, creasing it into the corners to ensure a snug fit. If the stuffing is cold, warm it in the microwave for 1 minute or covered in a 350-degree oven for 15 minutes.
Put the stuffing into the prepared pan and press into an even layer using an offset spatula or the back of a spoon. Top with a sheet of parchment and press firmly with your hands, tightly compacting the stuffing. If you have a second pan of the same size, use that to pack down the stuffing. Cover and chill overnight.
The next day, prepare your sandwich fillings: In a small bowl, whisk together the mayonnaise and cranberry sauce. Set aside.
In a small saucepan, combine the shredded dark-meat turkey and the gravy. Gently heat over medium-low, stirring occasionally, until warmed through, about 5 minutes.
In a large nonstick skillet or well-seasoned cast-iron skillet over medium-high, warm the oil until hot and shimmering. (The stuffing needs to be cooked hot and fast, or it will stick to the skillet and fall apart.) Meanwhile, remove the stuffing from the pan by lifting the parchment overhang, and cut the stuffing into four squares.
Cook stuffing until browned and crisp on one side, gently pressing it down using the base of the baking pan you chilled it in, about 1 minute. Using a flat spatula, quickly flip each piece of stuffing. Cook the other side until browned and crisp, about 1 minute. Transfer to a plate.
In the same skillet, melt the 2 tablespoons butter over medium-low heat until foamy. Add the sliced turkey breast, flipping occasionally until warmed through, about 3 minutes. Season with salt and pepper.
Assemble the sandwiches: Evenly spread 2 tablespoons of cranberry mayonnaise on 1 side of each slice of bread. Divide the buttery sliced turkey over the 4 slices of bread. Divide half the assorted leftovers on top of the white meat, then top each with a slab of crisp stuffing.
On top of the crisp stuffing, evenly divide the gravy-dressed dark meat and the remaining assorted leftovers. Top with remaining mayo-slathered bread. Using a sharp serrated knife, cut each sandwich on the diagonal and serve right away.
Stuffing Meatballs (https://www.goodhousekeeping.com/food-recipes/easy/a29429485/stuffing-meatballs-recipe/)
Yields: 4 servings
Total Time: 0 hours 25 mins
Ingredients
1 large egg
1 clove garlic, pressed
Kosher salt and pepper
1/4 c. flat-leaf parsley, chopped (optional)
1 c. leftover cooked stuffing, roughly chopped
1 lb. ground beef
1 c. marinara sauce, warmed
1 thick slice bread, toasted
Ricotta and/or grated Parmesan, for serving
Directions
Heat broiler. Line large rimmed baking sheet with nonstick foil. In large bowl, whisk together egg, garlic, 2 tablespoons water, and 1/4 teaspoon each salt and pepper; stir in parsley, if using. Add stuffing and mix to combine. Add beef and mix to combine.
Form meat mixture into 1 1/2-inch balls (about 20 total) and place on prepared baking sheet. Broil until cooked through, 6 to 8 minutes.
Toss with marinara and spoon over toast. Dollop with ricotta and sprinkle with Parmesan if desired.
