2 chefs share easy ideas for cranberries, pies, potatoes and Thanksgiving leftovers
Two chefs joined “Good Morning America” to share Thanksgiving staples and included a way to turn two classic sides into a tasty leftover meal.
Chef Andrea Anthony, owner and chef of the Lobster Roll, has prepared two fruity recipes for a sweet and tangy side and a simple dessert.
Cranberry Raspberry Sauce with Mandarin Oranges
1 packet of fresh cranberries
1 18oz jar of raspberry jam
2 cans of tangerines, drained
1/4 cup orange juice
In a medium saucepan, bring the cranberries, orange juice and raspberry jam to a rapid boil and mix well.
When boiling, reduce heat to a simmer and cook for an additional 7-8 minutes, stirring often until thickened.
If necessary, skim the foam from the surface with a large spoon.
Add the drained mandarins and mash with a potato masher. Make sure to stir to incorporate well.
Simmer the sauce for another 2-3 minutes and remove from the heat.
Let the sauce cool slightly and transfer it to a serving dish. The sauce can be served lukewarm, at room temperature or refrigerated.
Apple and cranberry pie
1 store-bought 9-inch refrigerated pie shell
2 cups chopped fresh cranberries
8 cups peeled and thinly sliced Granny Smith, Honey Crispy or Pink Lady apples
1/2 cup plus 2 additional tablespoons of sugar
2 teaspoons grated orange zest
2 teaspoons of cinnamon
1/4 cup all-purpose white flour
1 stick of salted butter, softened, cut into 8 pieces, plus an additional 1 tbsp
1/2 cup of sugar
1/2 cup brown sugar
1 cup all-purpose flour
1 teaspoon of cinnamon
On a lightly floured surface, unroll the pie shell and fold it in half. Place the folded pie shell in the pie pan and unfold the bottom to fit the pan. Prick the bottom of the shell with a fork and set aside.
Place the apples in a large mixing bowl and add the remaining dry ingredients. Toss apples and dry ingredients until evenly coated.
For the garnish, combine all of your ingredients in a medium bowl and toss until well combined. Add the 8 pieces of butter and mix well with your hands until well combined.
Pour the pie filling into the pie pan and spread evenly. Add the apple breadcrumb toppings and make sure the apples are evenly coated.
Crimp the edges of the pie. Bake in preheated 375 degree oven for 60-70 minutes until bubbly. Turn the pie after 30 minutes in the oven.
Let cool slightly and serve with your favorite scoop of ice cream.
Chop Happy Chef Jason Goldstein made a batch of mashed potatoes and green bean casseroles and then explained what to do with the leftovers.
Leftover Shepherd’s Pie for Thanksgiving
Cooking time: 20 minutes
Green Bean Casserole Ingredients
2 pounds green beans, cut into 2-inch pieces 4 ounces pancetta, chopped
3 tablespoons of butter
3 cloves of garlic
1 red onion, chopped
8 ounces small bella mushrooms, sliced 1 teaspoon salt and pepper
1/4 teaspoon red pepper flakes
1 10.5-ounce can creamed mushrooms 4 tablespoons sour cream
1 1/2 cups of Gruyere
1, 6-8 ounce can fried onions
Place the pancetta in a medium saucepan with a teaspoon of oil and cook until crispy. Once the pancetta is crisp, remove it from the pan and add the butter, red onion, mushrooms, salt, pepper and red pepper flakes to the pan and cook for 3 minutes.
Add the garlic cloves to the pan after 3 minutes and cook for another 30 seconds.
Add the green beans to the pan and cook for another 2 minutes.
Transfer everything including the pancetta to the casserole dish and add the cream of mushroom and sour cream, mix well.
Garnish the casserole dish with Gruyère and bake at 375 degrees for 25 minutes.
Add the fried onions after 25 minutes and bake for another 5 minutes then enjoy.
For the leftover shepherd’s pie
2 cups leftover green bean casserole 2-3 cups leftover turkey
3 cups of leftover stuffing
Toss the leftover green bean casserole with the turkey and place them in the casserole dish.
Top the green bean and turkey mixture with the leftover stuffing.
Bake at 375 degrees for 25 minutes and enjoy.
Turning mashed potatoes into leftover pies by hand
Serves: 5-7Cooking time: 20 minutes
Mashed Potato Ingredients
3 pounds Yukon Gold potatoes, chopped 5 garlic cloves
8 cups of chicken broth
2 teaspoons of salt
2 teaspoons of pepper
1 stick of butter
1/2 cup sour cream
3 tbsp chopped chives
Add the broth, potatoes and garlic to a saucepan and bring to a boil for 15 minutes.
Drain the broth and let the potatoes and garlic sit in the hot pan to steam the liquid.
Add the butter, sour cream, salt, pepper and chives to the pot and mash, being careful not to mash the potatoes too much.
Leftover pies in hand
Cooking time: 20 minutes
2 cups of leftover turkey
2 cups leftover mashed potatoes 1 cup leftover cranberry sauce
2 cups of cheddar cheese
1 sheet of pie crust
1 beaten egg
Roll out the pie dough and using a small bowl or cookie cutter, cut out circles.
Place a scoop of mashed potatoes in each circle, leaving a border of about 1 inch. Top with turkey, cranberry sauce and cheddar cheese.
Fold the edge of the pie crust over and crimp the edges with a fork.
Place the pies on a baking sheet lined with parchment paper and brush with egg wash.
Bake at 400 degrees on the middle rack for 15-20 minutes until the pie crust is cooked.