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"disqusTitle": "Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars",
"title": "Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’m kind of a lemonhead. I have a real weakness for it, plus I think it’s the perfect flavor, savory or sweet. So when I was considering my ideal cookie platter, I knew it had to include lemon iced cookies.\u003c/p>\n\u003cp>These simple sugar cookies include plenty of lemon zest, but it’s the lemon icing that really give them zing. You can easily turn these into vanilla sugar cookies by omitting the lemon zest and juice in the cookies and replacing it with 2 tsp of vanilla extract, and using milk instead of lemon juice in the icing (but I honestly don’t know why you would even consider that!).\u003c/p>\n\u003cp>Cut these into stars, or any other holiday shape you like: Christmas trees, snowflakes, Santas, stockings, just to name a few. Just make sure the dough is chilled before you start rolling and cutting or the shapes will be hard to transfer to the baking sheet.\u003c/p>\n\u003cp>I like to keep the icing white and sprinkle it with a little sparkle sugar before the icing dries, but you can also divide the icing and add a little food coloring to make a rainbow of colors. Set out your favorite sprinkles and make a party of it!\u003c/p>\n\u003cfigure id=\"attachment_104483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-iced-sugar1.jpg\" alt=\"Sprinkle the lemon stars with a little sparkle sugar before the icing dries.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the lemon stars with a little sparkle sugar before the icing dries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Iced Sugar Cookie Stars\u003c/h3>\n\u003cp>\u003cem>Makes about 4 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>14 tbsp butter, cut into chunks, at cool room temperature\u003c/li>\n\u003cli>3 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp finely grated lemon zest\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon Icing\u003c/em>\u003c/strong>\n\u003cli>2 tablespoons cream cheese, at room temperature\u003c/li>\n\u003cli>4–6 tablespoons lemon juice\u003c/li>\n\u003cli>3 cups powdered sugar, sifted\u003c/li>\n\u003cli>Sparkle sugar, for decorating\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, and salt. Add the butter one piece at a time while the mixer is on low, then continue to beat until the mixture looks crumbly, about 1 minute. Add the cream cheese, lemon zest, and lemon juice, and mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers.\u003c/li>\n\u003cfigure id=\"attachment_104466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-lemon.jpg\" alt=\"Zest and juice the lemons juice, add to the mixing bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104466\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zest and juice the lemons juice, add to the mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-dough.jpg\" alt=\"Mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-press-dough.jpg\" alt=\"Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 375F. Position two racks evenly in the oven. Line two rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Roll out the dough into a round about 1/8 inch thick. Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many shapes as possible, spacing them slightly apart. Repeat with the 2nd dough disk. Press the scraps together into a disk and chill for 20 minutes before re-rolling and cutting the remaining dough. Repeat until all the dough is used up.\u003c/li>\n\u003cfigure id=\"attachment_104469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-rolling.jpg\" alt=\"Roll out the dough into a round about 1/8 inch thick.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104469\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the dough into a round about 1/8 inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-cutout3.jpg\" alt=\"Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many rounds as possible, spacing them slightly apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many rounds as possible, spacing them slightly apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake the cookies until lightly golden brown, rotating the baking sheets around about halfway through, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-cooked1.jpg\" alt=\"Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the icing, in a bowl, whisk together the cream cheese and 1 tbsp of the lemon juice until the mixture is smooth. Sift the powdered sugar into the bowl, add 1 tbsp lemon juice, and whisk until smooth and no lumps remain, adding the more juice as needed until the glaze is thin enough to spread easily. Spread the icing on the cookies, sprinkle with the sparkle sugar, and let sit until the icing sets.\u003c/li>\n\u003cfigure id=\"attachment_104442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-icing1.jpg\" alt=\"Spread the icing on the cookies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the icing on the cookies. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-sugar.jpg\" alt=\"Sprinkle the star cookies with sparkle sugar for decoration and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the sparkle sugar, and let sit until the icing sets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Lemon sugar cookies topped with a lemony icing are great any time of year, but cut into stars they become perfect for the holidays.",
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"description": "Lemon sugar cookies topped with a lemony icing are great any time of year, but cut into stars they become perfect for the holidays.",
"title": "Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars | KQED",
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"headline": "Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars",
"datePublished": "2015-12-09T08:00:30-08:00",
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"slug": "christmas-cookies-lemony-lemon-iced-sugar-cookie-stars",
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"sourceUrl": "https://ww2.kqed.org/bayareabites/category/recipes/christmas-recipes/",
"source": "Christmas Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m kind of a lemonhead. I have a real weakness for it, plus I think it’s the perfect flavor, savory or sweet. So when I was considering my ideal cookie platter, I knew it had to include lemon iced cookies.\u003c/p>\n\u003cp>These simple sugar cookies include plenty of lemon zest, but it’s the lemon icing that really give them zing. You can easily turn these into vanilla sugar cookies by omitting the lemon zest and juice in the cookies and replacing it with 2 tsp of vanilla extract, and using milk instead of lemon juice in the icing (but I honestly don’t know why you would even consider that!).\u003c/p>\n\u003cp>Cut these into stars, or any other holiday shape you like: Christmas trees, snowflakes, Santas, stockings, just to name a few. Just make sure the dough is chilled before you start rolling and cutting or the shapes will be hard to transfer to the baking sheet.\u003c/p>\n\u003cp>I like to keep the icing white and sprinkle it with a little sparkle sugar before the icing dries, but you can also divide the icing and add a little food coloring to make a rainbow of colors. Set out your favorite sprinkles and make a party of it!\u003c/p>\n\u003cfigure id=\"attachment_104483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-iced-sugar1.jpg\" alt=\"Sprinkle the lemon stars with a little sparkle sugar before the icing dries.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the lemon stars with a little sparkle sugar before the icing dries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Iced Sugar Cookie Stars\u003c/h3>\n\u003cp>\u003cem>Makes about 4 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>14 tbsp butter, cut into chunks, at cool room temperature\u003c/li>\n\u003cli>3 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp finely grated lemon zest\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon Icing\u003c/em>\u003c/strong>\n\u003cli>2 tablespoons cream cheese, at room temperature\u003c/li>\n\u003cli>4–6 tablespoons lemon juice\u003c/li>\n\u003cli>3 cups powdered sugar, sifted\u003c/li>\n\u003cli>Sparkle sugar, for decorating\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, and salt. Add the butter one piece at a time while the mixer is on low, then continue to beat until the mixture looks crumbly, about 1 minute. Add the cream cheese, lemon zest, and lemon juice, and mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers.\u003c/li>\n\u003cfigure id=\"attachment_104466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-lemon.jpg\" alt=\"Zest and juice the lemons juice, add to the mixing bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104466\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zest and juice the lemons juice, add to the mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-dough.jpg\" alt=\"Mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-press-dough.jpg\" alt=\"Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 375F. Position two racks evenly in the oven. Line two rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Roll out the dough into a round about 1/8 inch thick. Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many shapes as possible, spacing them slightly apart. Repeat with the 2nd dough disk. Press the scraps together into a disk and chill for 20 minutes before re-rolling and cutting the remaining dough. Repeat until all the dough is used up.\u003c/li>\n\u003cfigure id=\"attachment_104469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-rolling.jpg\" alt=\"Roll out the dough into a round about 1/8 inch thick.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104469\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the dough into a round about 1/8 inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-cutout3.jpg\" alt=\"Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many rounds as possible, spacing them slightly apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many rounds as possible, spacing them slightly apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake the cookies until lightly golden brown, rotating the baking sheets around about halfway through, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-cooked1.jpg\" alt=\"Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the icing, in a bowl, whisk together the cream cheese and 1 tbsp of the lemon juice until the mixture is smooth. Sift the powdered sugar into the bowl, add 1 tbsp lemon juice, and whisk until smooth and no lumps remain, adding the more juice as needed until the glaze is thin enough to spread easily. Spread the icing on the cookies, sprinkle with the sparkle sugar, and let sit until the icing sets.\u003c/li>\n\u003cfigure id=\"attachment_104442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-icing1.jpg\" alt=\"Spread the icing on the cookies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the icing on the cookies. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-sugar.jpg\" alt=\"Sprinkle the star cookies with sparkle sugar for decoration and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the sparkle sugar, and let sit until the icing sets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Christmas Cookies: Festive Slice-and-Bake Peppermint Pinwheels",
"title": "Christmas Cookies: Festive Slice-and-Bake Peppermint Pinwheels",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>A swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. They look like they are difficult to make, but as long as you can roll out cookie dough, then you can make these. \u003c/p>\n\u003cp>Roll out the dough between sheets of parchment paper so that it doesn’t stick to the table or the rolling pin. When rolling out the dough, do your best to keep both halves the same overall size and thickness so that you can more easily roll them up together. \u003c/p>\n\u003cp>Use as much or as little red food coloring to make pink to red swirls, or change up the colors to make blue or green swirls. And if peppermint isn’t your thing, you can omit it and just add a little bit more vanilla extract (1/2 teaspoon). \u003c/p>\n\u003cp>Rolling the log in sparkle sugar gives the finished cookies a little bit of bling around the edges, but you could also use white, green, red, or multi-colored nonpareils.\u003c/p>\n\u003cp>Any way you slice it, these are a great addition to your cookie platter.\u003c/p>\n\u003cfigure id=\"attachment_104398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1.jpg\" alt=\"Peppermint Pinwheels\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peppermint Pinwheels \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Peppermint Pinwheels\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>12 tbsp butter, at cool room temperature\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp milk\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>3/4 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp red liquid food coloring\u003c/li>\n\u003cli>1/2 tsp peppermint extract\u003c/li>\n\u003cli>1/2 cup sparkle sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until creamy, about 3 minutes. Add the milk, egg yolk, and vanilla and beat until combined.\u003c/li>\n\u003cli>In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the butter mixture and beat on low speed until evenly combined. Split the dough into two equal pieces. Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined.\u003c/li>\n\u003cfigure id=\"attachment_104409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-dough.jpg\" alt=\"Add the flour mixture to the butter mixture and beat on low speed until evenly combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flour mixture to the butter mixture and beat on low speed until evenly combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye.jpg\" alt=\"Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Have ready 4 large pieces of parchment paper, each about 18 inches long. Spread the sparkle sugar on a large rimmed baking sheet.\u003c/li>\n\u003cli>On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle. Peel off the top pieces of parchment. Sandwich the two doughs together, lining them up. Using the paper to help, roll up the dough lengthwise into a tight log.\u003c/li>\n\u003cfigure id=\"attachment_104424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough.jpg\" alt=\"On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white.jpg\" alt=\"Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104428\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red.jpg\" alt=\"Sandwich the two doughs together, lining them up. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandwich the two doughs together, lining them up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge.jpg\" alt=\"Trim the edges to even off the two rectangles of dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim the edges to even off the two rectangles of dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors.jpg\" alt=\"Using the paper to help, roll up the dough lengthwise into a tight log.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using the paper to help, roll up the dough lengthwise into a tight log. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough. Wrap the roll in plastic wrap and refrigerate until firm, about 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_104417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar.jpg\" alt=\"Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350F. Unwrap the dough log and slice it into 1/3-inch-thick slices. Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-sideview.jpg\" alt=\"Unwrap the dough log and slice it into 1/3-inch-thick slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Unwrap the dough log and slice it into 1/3-inch-thick slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-oven.jpg\" alt=\"Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg\" alt=\"Transfer to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "These festive slice-and-bake peppermint cookies will add swirls of color to your holiday cookie plate!",
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"description": "These festive slice-and-bake peppermint cookies will add swirls of color to your holiday cookie plate!",
"title": "Christmas Cookies: Festive Slice-and-Bake Peppermint Pinwheels | KQED",
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"headline": "Christmas Cookies: Festive Slice-and-Bake Peppermint Pinwheels",
"datePublished": "2015-12-08T08:00:38-08:00",
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"source": "Christmas Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. They look like they are difficult to make, but as long as you can roll out cookie dough, then you can make these. \u003c/p>\n\u003cp>Roll out the dough between sheets of parchment paper so that it doesn’t stick to the table or the rolling pin. When rolling out the dough, do your best to keep both halves the same overall size and thickness so that you can more easily roll them up together. \u003c/p>\n\u003cp>Use as much or as little red food coloring to make pink to red swirls, or change up the colors to make blue or green swirls. And if peppermint isn’t your thing, you can omit it and just add a little bit more vanilla extract (1/2 teaspoon). \u003c/p>\n\u003cp>Rolling the log in sparkle sugar gives the finished cookies a little bit of bling around the edges, but you could also use white, green, red, or multi-colored nonpareils.\u003c/p>\n\u003cp>Any way you slice it, these are a great addition to your cookie platter.\u003c/p>\n\u003cfigure id=\"attachment_104398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1.jpg\" alt=\"Peppermint Pinwheels\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peppermint Pinwheels \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Peppermint Pinwheels\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>12 tbsp butter, at cool room temperature\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp milk\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>3/4 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp red liquid food coloring\u003c/li>\n\u003cli>1/2 tsp peppermint extract\u003c/li>\n\u003cli>1/2 cup sparkle sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until creamy, about 3 minutes. Add the milk, egg yolk, and vanilla and beat until combined.\u003c/li>\n\u003cli>In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the butter mixture and beat on low speed until evenly combined. Split the dough into two equal pieces. Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined.\u003c/li>\n\u003cfigure id=\"attachment_104409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-dough.jpg\" alt=\"Add the flour mixture to the butter mixture and beat on low speed until evenly combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flour mixture to the butter mixture and beat on low speed until evenly combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye.jpg\" alt=\"Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Have ready 4 large pieces of parchment paper, each about 18 inches long. Spread the sparkle sugar on a large rimmed baking sheet.\u003c/li>\n\u003cli>On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle. Peel off the top pieces of parchment. Sandwich the two doughs together, lining them up. Using the paper to help, roll up the dough lengthwise into a tight log.\u003c/li>\n\u003cfigure id=\"attachment_104424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough.jpg\" alt=\"On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white.jpg\" alt=\"Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104428\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red.jpg\" alt=\"Sandwich the two doughs together, lining them up. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandwich the two doughs together, lining them up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge.jpg\" alt=\"Trim the edges to even off the two rectangles of dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim the edges to even off the two rectangles of dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors.jpg\" alt=\"Using the paper to help, roll up the dough lengthwise into a tight log.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using the paper to help, roll up the dough lengthwise into a tight log. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough. Wrap the roll in plastic wrap and refrigerate until firm, about 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_104417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar.jpg\" alt=\"Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350F. Unwrap the dough log and slice it into 1/3-inch-thick slices. Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-sideview.jpg\" alt=\"Unwrap the dough log and slice it into 1/3-inch-thick slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Unwrap the dough log and slice it into 1/3-inch-thick slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-oven.jpg\" alt=\"Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg\" alt=\"Transfer to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot)",
"title": "Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Crisp and golden brown on the outside, and stuffed with jam (or sometimes vanilla custard) on the inside, these little round jelly donuts (\u003ca href=\"https://en.wikipedia.org/wiki/Sufganiyah\" target=\"_blank\">sufganiyot\u003c/a>) are a beloved treat during \u003ca href=\"https://en.wikipedia.org/wiki/Hanukkah\" target=\"_blank\">Hanukkah\u003c/a>, the Jewish Festival of Lights, commemorating the rededication of the Temple in Jerusalem. Foods fried in oil are eaten to symbolize the miracle of a one-day supply of oil actually lasting eight days to keep the Temple's menorah illuminated. Sufganiyot are a common sight in Israel at nearly every bakery and market this time of year, and are also celebrated and consumed throughout the world. Potato \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\" target=\"_blank\">latkes\u003c/a> are another classic dish served during Hanukkah, as well as other types of vegetables fritters, cheese-based recipes, and braised brisket. \u003c/p>\n\u003cp>You can make the yeasted dough the night before if you like, just be sure to let it come to room temperature for an hour before proceeding with the recipe. \u003c/p>\n\u003cp>\u003cstrong>*A note on the jam:\u003c/strong> Be sure to choose a thick jam for this. Strawberry is the traditional choice, but you can really use any flavor you like. If your jam isn’t thick, you can thicken it by boiling it with a teaspoon of cornstarch until it thickens slightly. Let it cool completely before proceeding.\u003c/p>\n\u003cfigure id=\"attachment_104259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sufganiyot (Jelly Donuts)\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen donuts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2¾ cups all-purpose flour\u003c/li>\n\u003cli>1 cup whole milk, warm (105 to 115˚F)\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1 packet (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>2 cups strawberry jam*\u003c/li>\n\u003cli>Powdered sugar, for dusting\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup flour, the warm milk, sugar, and yeast. Let this mixture stand for 10 minutes. Add the remaining flour, salt, egg yolks, butter, and vanilla and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).\u003c/li>\n\u003cfigure id=\"attachment_104290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg\" alt=\"Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg\" alt=\"The raised dough is ready to roll out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The raised dough is ready to roll out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Dust 2 rimmed baking sheets with a decent amount of flour. Roll out the dough to about 1/2-inch thick. With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. Press together the scraps, re-roll, and cut out more rounds.\u003c/li>\n\u003cp>https://youtu.be/IpfUbKDDIYI\u003c/p>\n\u003cfigure id=\"attachment_104273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg\" alt=\"With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the dough rounds at least 1 inch apart on the baking sheets and cover the baking sheets loosely with plastic wrap. Set in a warm place to rise until they are puffy and nearly double in size, 15 to 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg\" alt=\"Place the dough rounds at least 1 inch apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the dough rounds at least 1 inch apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F. Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot.\u003c/li>\n\u003cp> https://youtu.be/8COyboMINU0\u003c/p>\n\u003cli>Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003cfigure id=\"attachment_104282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-fry1.jpg\" alt=\"Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg\" alt=\"Drain on a wire rack over a paper towel, and let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain on a wire rack over a paper towel, and let cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the jam to a piping bag fitted with a small, plain tip. Using a paring knife, cut a small hole into the side of each donut, pressing the knife into the donut to cut a little “pocket.” Be careful not to cut all the way through the sides of the donut. Pipe a few teaspoons of jam into each donut (don’t pipe so much in there that the donut bursts though!). Dust with powdered sugar and serve.\u003c/li>\n\u003cfigure id=\"attachment_104261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg\" alt=\"Pipe a few teaspoons of jam into each donut.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pipe a few teaspoons of jam into each donut. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg\" alt=\"Dust with powdered sugar and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dust with powdered sugar and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "One bite of these deep-fried sugary treats filled with sweet strawberry jam will light up your Hanukkah celebration.",
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"description": "One bite of these deep-fried sugary treats filled with sweet strawberry jam will light up your Hanukkah celebration.",
"title": "Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot) | KQED",
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"headline": "Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot)",
"datePublished": "2015-12-04T08:00:41-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Crisp and golden brown on the outside, and stuffed with jam (or sometimes vanilla custard) on the inside, these little round jelly donuts (\u003ca href=\"https://en.wikipedia.org/wiki/Sufganiyah\" target=\"_blank\">sufganiyot\u003c/a>) are a beloved treat during \u003ca href=\"https://en.wikipedia.org/wiki/Hanukkah\" target=\"_blank\">Hanukkah\u003c/a>, the Jewish Festival of Lights, commemorating the rededication of the Temple in Jerusalem. Foods fried in oil are eaten to symbolize the miracle of a one-day supply of oil actually lasting eight days to keep the Temple's menorah illuminated. Sufganiyot are a common sight in Israel at nearly every bakery and market this time of year, and are also celebrated and consumed throughout the world. Potato \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\" target=\"_blank\">latkes\u003c/a> are another classic dish served during Hanukkah, as well as other types of vegetables fritters, cheese-based recipes, and braised brisket. \u003c/p>\n\u003cp>You can make the yeasted dough the night before if you like, just be sure to let it come to room temperature for an hour before proceeding with the recipe. \u003c/p>\n\u003cp>\u003cstrong>*A note on the jam:\u003c/strong> Be sure to choose a thick jam for this. Strawberry is the traditional choice, but you can really use any flavor you like. If your jam isn’t thick, you can thicken it by boiling it with a teaspoon of cornstarch until it thickens slightly. Let it cool completely before proceeding.\u003c/p>\n\u003cfigure id=\"attachment_104259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sufganiyot (Jelly Donuts)\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen donuts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2¾ cups all-purpose flour\u003c/li>\n\u003cli>1 cup whole milk, warm (105 to 115˚F)\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1 packet (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>2 cups strawberry jam*\u003c/li>\n\u003cli>Powdered sugar, for dusting\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup flour, the warm milk, sugar, and yeast. Let this mixture stand for 10 minutes. Add the remaining flour, salt, egg yolks, butter, and vanilla and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).\u003c/li>\n\u003cfigure id=\"attachment_104290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg\" alt=\"Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg\" alt=\"The raised dough is ready to roll out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The raised dough is ready to roll out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Dust 2 rimmed baking sheets with a decent amount of flour. Roll out the dough to about 1/2-inch thick. With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. Press together the scraps, re-roll, and cut out more rounds.\u003c/li>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/IpfUbKDDIYI'\n title='//www.youtube.com/embed/IpfUbKDDIYI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_104273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg\" alt=\"With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the dough rounds at least 1 inch apart on the baking sheets and cover the baking sheets loosely with plastic wrap. Set in a warm place to rise until they are puffy and nearly double in size, 15 to 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg\" alt=\"Place the dough rounds at least 1 inch apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the dough rounds at least 1 inch apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F. Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot.\u003c/li>\n\u003cp> https://youtu.be/8COyboMINU0\u003c/p>\n\u003cli>Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003cfigure id=\"attachment_104282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-fry1.jpg\" alt=\"Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg\" alt=\"Drain on a wire rack over a paper towel, and let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain on a wire rack over a paper towel, and let cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the jam to a piping bag fitted with a small, plain tip. Using a paring knife, cut a small hole into the side of each donut, pressing the knife into the donut to cut a little “pocket.” Be careful not to cut all the way through the sides of the donut. Pipe a few teaspoons of jam into each donut (don’t pipe so much in there that the donut bursts though!). Dust with powdered sugar and serve.\u003c/li>\n\u003cfigure id=\"attachment_104261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg\" alt=\"Pipe a few teaspoons of jam into each donut.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pipe a few teaspoons of jam into each donut. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg\" alt=\"Dust with powdered sugar and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dust with powdered sugar and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "6 Delicious Thanksgiving Turkey Leftover Recipes",
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"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>Think you had enough turkey on Thanksgiving? Think again! With these deliciously enticing recipes for turkey leftovers, you’ll want to make a second turkey just so you can try them all. From brunch (turkey and sweet potato hash) to lunch (two different internationally-inspired soups to warm your soul) to dinner (think winter comfort fare), you and your family will gobble these dishes up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-leftovers-morning-after-turkey-breakfast-hash-with-sweet-potatoes-and-roasted-peppers-and-a-fried-egg/\">\u003cstrong>Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)\u003c/strong>\u003c/a>\u003cbr>\nTurkey for breakfast? Use up your leftovers with this heavenly hash--a delicious combination of root veggies, spices, roasted peppers, and corn--and top it all off with a fried egg.\u003c/p>\n\u003cfigure id=\"attachment_103074\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-leftovers-morning-after-turkey-breakfast-hash-with-sweet-potatoes-and-roasted-peppers-and-a-fried-egg/\">\u003cimg class=\"size-full wp-image-103074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-1920.jpg\" alt=\"Morning-After Turkey Breakfast Hash with Sweet Potatoes and Roasted Peppers (and a fried egg!).\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Morning-After Turkey Breakfast Hash with Sweet Potatoes and Roasted Peppers (and a fried egg!). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">\u003cstrong>Beak-to-Tail Eating: Make a Big Pot of Thanksgiving Turkey Stock\u003c/strong>\u003c/a>\u003cbr>\nDon’t toss out that turkey carcass yet! Get every last bit of flavor out of your bird by slowly simmering it on the stovetop and making a delicious, rich stock that you can use for months.\u003c/p>\n\u003cfigure id=\"attachment_103483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">\u003cimg class=\"size-full wp-image-103483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-cooked.jpg\" alt=\"Big Pot of Thanksgiving Turkey Stock.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Pot of Thanksgiving Turkey Stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/18/thanksgiving-leftovers-mexican-turkey-tortilla-soup-with-lime-and-chile/\">\u003cstrong>Thanksgiving Leftovers: Mexican Turkey Tortilla Soup with Lime and Chile\u003c/strong>\u003c/a>\u003cbr>\nThe bright flavors of lime and chile make this brothy Mexican-style soup a welcome change from heavy holiday foods. Plus it’s a great way to use up leftover turkey!\u003c/p>\n\u003cfigure id=\"attachment_103530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/18/thanksgiving-leftovers-mexican-turkey-tortilla-soup-with-lime-and-chile/\">\u003cimg class=\"size-full wp-image-103530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortillasoup-final-above.jpg\" alt=\"Mexican Turkey Tortilla Soup with Lime and Chile.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mexican Turkey Tortilla Soup with Lime and Chile. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/19/thanksgiving-leftovers-green-turkey-and-monterey-jack-enchiladas-with-tomatillo-sauce/\">\u003cstrong>Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\u003c/strong>\u003c/a>\u003cbr>\nMake a big batch of these tomatillo-sauced cheese and turkey stuffed enchiladas and you might outshine your Thanksgiving meal. Your family will certainly thank you!\u003c/p>\n\u003cfigure id=\"attachment_103505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/19/thanksgiving-leftovers-green-turkey-and-monterey-jack-enchiladas-with-tomatillo-sauce/\">\u003cimg class=\"size-full wp-image-103505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-finish-above.jpg\" alt=\"Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/21/thanksgiving-leftovers-turkey-and-mushroom-shepherds-pie-with-mashed-potato-crust/\">\u003cstrong>Thanksgiving Leftovers: Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust\u003c/strong>\u003c/a>\u003cbr>\nJust because you just feasted on Thanksgiving dinner doesn’t mean you aren’t still hungry! Use up your leftover turkey and mashed potatoes in this hearty pot pie...we’re sure you can find room for it.\u003c/p>\n\u003cfigure id=\"attachment_103454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/21/thanksgiving-leftovers-turkey-and-mushroom-shepherds-pie-with-mashed-potato-crust/\">\u003cimg class=\"size-full wp-image-103454\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-final1.jpg\" alt=\"Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>enchiladas, leftovers, soup, thanksgiving, tortilla soup, turkey, turkey hash, turkey soup, turkey stock\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/22/thanksgiving-leftovers-creamy-turkey-lemon-and-rice-soup-greek-style-avgolemono/\">\u003cstrong>Thanksgiving Leftovers: Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)\u003c/strong>\u003c/a>\u003cbr>\nHere’s a quick and easy way to use up that leftover turkey in a silky, lemony soup that is both comforting and elegant.\u003c/p>\n\u003cfigure id=\"attachment_103561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/22/thanksgiving-leftovers-creamy-turkey-lemon-and-rice-soup-greek-style-avgolemono/\">\u003cimg class=\"size-full wp-image-103561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-final6.jpg\" alt=\"Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Think you had enough turkey on Thanksgiving? Think again! With these deliciously enticing recipes for turkey leftovers, you’ll want to make a second turkey just so you can try them all. From brunch (turkey and sweet potato hash) to lunch (two different internationally-inspired soups to warm your soul) to dinner (think winter comfort fare), you and your family will gobble these dishes up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-leftovers-morning-after-turkey-breakfast-hash-with-sweet-potatoes-and-roasted-peppers-and-a-fried-egg/\">\u003cstrong>Thanksgiving Leftovers: Morning-After Turkey Breakfast Hash with Sweet Potatoes, Roasted Peppers (and a Fried Egg!)\u003c/strong>\u003c/a>\u003cbr>\nTurkey for breakfast? Use up your leftovers with this heavenly hash--a delicious combination of root veggies, spices, roasted peppers, and corn--and top it all off with a fried egg.\u003c/p>\n\u003cfigure id=\"attachment_103074\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-leftovers-morning-after-turkey-breakfast-hash-with-sweet-potatoes-and-roasted-peppers-and-a-fried-egg/\">\u003cimg class=\"size-full wp-image-103074\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-hash-1920.jpg\" alt=\"Morning-After Turkey Breakfast Hash with Sweet Potatoes and Roasted Peppers (and a fried egg!).\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Morning-After Turkey Breakfast Hash with Sweet Potatoes and Roasted Peppers (and a fried egg!). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">\u003cstrong>Beak-to-Tail Eating: Make a Big Pot of Thanksgiving Turkey Stock\u003c/strong>\u003c/a>\u003cbr>\nDon’t toss out that turkey carcass yet! Get every last bit of flavor out of your bird by slowly simmering it on the stovetop and making a delicious, rich stock that you can use for months.\u003c/p>\n\u003cfigure id=\"attachment_103483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">\u003cimg class=\"size-full wp-image-103483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-cooked.jpg\" alt=\"Big Pot of Thanksgiving Turkey Stock.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Pot of Thanksgiving Turkey Stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/18/thanksgiving-leftovers-mexican-turkey-tortilla-soup-with-lime-and-chile/\">\u003cstrong>Thanksgiving Leftovers: Mexican Turkey Tortilla Soup with Lime and Chile\u003c/strong>\u003c/a>\u003cbr>\nThe bright flavors of lime and chile make this brothy Mexican-style soup a welcome change from heavy holiday foods. Plus it’s a great way to use up leftover turkey!\u003c/p>\n\u003cfigure id=\"attachment_103530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/18/thanksgiving-leftovers-mexican-turkey-tortilla-soup-with-lime-and-chile/\">\u003cimg class=\"size-full wp-image-103530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortillasoup-final-above.jpg\" alt=\"Mexican Turkey Tortilla Soup with Lime and Chile.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mexican Turkey Tortilla Soup with Lime and Chile. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/19/thanksgiving-leftovers-green-turkey-and-monterey-jack-enchiladas-with-tomatillo-sauce/\">\u003cstrong>Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\u003c/strong>\u003c/a>\u003cbr>\nMake a big batch of these tomatillo-sauced cheese and turkey stuffed enchiladas and you might outshine your Thanksgiving meal. Your family will certainly thank you!\u003c/p>\n\u003cfigure id=\"attachment_103505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/19/thanksgiving-leftovers-green-turkey-and-monterey-jack-enchiladas-with-tomatillo-sauce/\">\u003cimg class=\"size-full wp-image-103505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-finish-above.jpg\" alt=\"Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/21/thanksgiving-leftovers-turkey-and-mushroom-shepherds-pie-with-mashed-potato-crust/\">\u003cstrong>Thanksgiving Leftovers: Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust\u003c/strong>\u003c/a>\u003cbr>\nJust because you just feasted on Thanksgiving dinner doesn’t mean you aren’t still hungry! Use up your leftover turkey and mashed potatoes in this hearty pot pie...we’re sure you can find room for it.\u003c/p>\n\u003cfigure id=\"attachment_103454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/21/thanksgiving-leftovers-turkey-and-mushroom-shepherds-pie-with-mashed-potato-crust/\">\u003cimg class=\"size-full wp-image-103454\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-final1.jpg\" alt=\"Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>enchiladas, leftovers, soup, thanksgiving, tortilla soup, turkey, turkey hash, turkey soup, turkey stock\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/22/thanksgiving-leftovers-creamy-turkey-lemon-and-rice-soup-greek-style-avgolemono/\">\u003cstrong>Thanksgiving Leftovers: Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)\u003c/strong>\u003c/a>\u003cbr>\nHere’s a quick and easy way to use up that leftover turkey in a silky, lemony soup that is both comforting and elegant.\u003c/p>\n\u003cfigure id=\"attachment_103561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/22/thanksgiving-leftovers-creamy-turkey-lemon-and-rice-soup-greek-style-avgolemono/\">\u003cimg class=\"size-full wp-image-103561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-final6.jpg\" alt=\"Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Whether you want to stick to the classics, or mix things up this year, we’ve got you covered with all-new recipes to make your Thanksgiving feast amazing. Start off with a velvety butternut squash and apple soup, but make sure to leave room for the star of the show: a perfectly roasted traditional turkey braised with butter and herbs. Serve it up with savory mushroom stuffing, a decadent Brussels sprouts gratin studded with bacon, and honey-roasted root vegetables. Buttery sweet potato dinner rolls and a sweet-tangy cranberry apple chutney will round out the meal. But don’t think we’d leave you without the most classic of all Thanksgiving desserts: custardy pumpkin maple pie with plenty of whipped cream!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/\">\u003cstrong>Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger\u003c/strong>\u003c/a>\u003cbr>\nStart your Thanksgiving meal off right with this velvety soup made from seasonal butternut squash, tart apples, spicy ginger, and a dash of cream.\u003c/p>\n\u003cfigure id=\"attachment_103277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/\">\u003cimg class=\"size-full wp-image-103277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal.jpg\" alt=\"Roasted Butternut Squash Soup with Apples.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Butternut Squash Soup with Apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs\u003c/strong>\u003c/a>\u003cbr>\nLooking for the best recipe for a succulent and impressive roast turkey? Look no further than this simple-to-prepare bird and wow your guests this holiday.\u003c/p>\n\u003cfigure id=\"attachment_102956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cimg class=\"size-full wp-image-102956\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-roasted-final1.jpg\" alt=\"Dry-Brined Herbed Roast Turkey.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry-Brined Herbed Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/10/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs\u003c/strong>\u003c/a>\u003cbr>\nEarthy, savory bread stuffing that’s good enough to eat all on its own? That’s what we want on our Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_103252\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/10/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs/\">\u003cimg class=\"size-full wp-image-103252\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-finish.jpg\" alt=\"Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\">\u003cstrong>Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère\u003c/strong>\u003c/a>\u003cbr>\nFlecked with bacon and oozing with Gruyère cheese, Brussels sprouts have never been so extravagantly presented as in this over-the-top gratin. A perfect accompaniment to any winter holiday meal.\u003c/p>\n\u003cfigure id=\"attachment_103087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\">\u003cimg class=\"size-full wp-image-103087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/13/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme/\">\u003cstrong>Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme\u003c/strong>\u003c/a>\u003cbr>\nThis simple Thanksgiving side dish makes the most of colorful seasonal root vegetables.\u003c/p>\n\u003cfigure id=\"attachment_103234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/13/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme/\">\u003cimg class=\"size-full wp-image-103234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-finish2.jpg\" alt=\"Roast Carrots and Parsnips with Honey and Thyme.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Carrots and Parsnips with Honey and Thyme. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/11/homemade-thanksgiving-tender-buttery-sweet-potato-dinner-rolls/\">\u003cstrong>Homemade Thanksgiving: Soft and Buttery Sweet Potato Dinner Rolls\u003c/strong>\u003c/a>\u003cbr>\nComplete your Thanksgiving feast with these buttery dinner rolls made with smashed sweet potatoes.\u003c/p>\n\u003cfigure id=\"attachment_103133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/11/homemade-thanksgiving-tender-buttery-sweet-potato-dinner-rolls/\">\u003cimg class=\"size-full wp-image-103133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2.jpg\" alt=\"Soft and Buttery Sweet Potato Dinner Rolls.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soft and Buttery Sweet Potato Dinner Rolls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/15/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney/\">\u003cstrong>Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney\u003c/strong>\u003c/a>\u003cbr>\nNo Thanksgiving meal is complete without cranberry sauce in some guise. This tangy version is excellent alongside turkey and all the trimmings.\u003c/p>\n\u003cfigure id=\"attachment_102985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/15/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney/\">\u003cimg class=\"size-full wp-image-102985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-finish.jpg\" alt=\"Sweet and Tangy Cranberry-Apple Chutney.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet and Tangy Cranberry-Apple Chutney. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">\u003cstrong>Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie\u003c/strong>\u003c/a>\u003cbr>\nSweet custardy pumpkin pie topped with whipped cream is the traditional favorite for dessert following a Thanksgiving Day feast. You’ll want to save room for this one.\u003c/p>\n\u003cfigure id=\"attachment_103365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">\u003cimg class=\"size-full wp-image-103365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish.jpg\" alt=\"Classic Spiced Maple Pumpkin Pie\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Spiced Maple Pumpkin Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether you want to stick to the classics, or mix things up this year, we’ve got you covered with all-new recipes to make your Thanksgiving feast amazing. Start off with a velvety butternut squash and apple soup, but make sure to leave room for the star of the show: a perfectly roasted traditional turkey braised with butter and herbs. Serve it up with savory mushroom stuffing, a decadent Brussels sprouts gratin studded with bacon, and honey-roasted root vegetables. Buttery sweet potato dinner rolls and a sweet-tangy cranberry apple chutney will round out the meal. But don’t think we’d leave you without the most classic of all Thanksgiving desserts: custardy pumpkin maple pie with plenty of whipped cream!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/\">\u003cstrong>Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger\u003c/strong>\u003c/a>\u003cbr>\nStart your Thanksgiving meal off right with this velvety soup made from seasonal butternut squash, tart apples, spicy ginger, and a dash of cream.\u003c/p>\n\u003cfigure id=\"attachment_103277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/14/thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger/\">\u003cimg class=\"size-full wp-image-103277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal.jpg\" alt=\"Roasted Butternut Squash Soup with Apples.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Butternut Squash Soup with Apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs\u003c/strong>\u003c/a>\u003cbr>\nLooking for the best recipe for a succulent and impressive roast turkey? Look no further than this simple-to-prepare bird and wow your guests this holiday.\u003c/p>\n\u003cfigure id=\"attachment_102956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cimg class=\"size-full wp-image-102956\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkey-roasted-final1.jpg\" alt=\"Dry-Brined Herbed Roast Turkey.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry-Brined Herbed Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/10/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs\u003c/strong>\u003c/a>\u003cbr>\nEarthy, savory bread stuffing that’s good enough to eat all on its own? That’s what we want on our Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_103252\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/10/homemade-thanksgiving-wild-mushroom-shallot-and-sourdough-stuffing-with-herbs/\">\u003cimg class=\"size-full wp-image-103252\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stuffing-finish.jpg\" alt=\"Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom, Shallot, and Sourdough Stuffing with Herbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\">\u003cstrong>Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère\u003c/strong>\u003c/a>\u003cbr>\nFlecked with bacon and oozing with Gruyère cheese, Brussels sprouts have never been so extravagantly presented as in this over-the-top gratin. A perfect accompaniment to any winter holiday meal.\u003c/p>\n\u003cfigure id=\"attachment_103087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\">\u003cimg class=\"size-full wp-image-103087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/brusselsprouts-finish-overhead1.jpg\" alt=\"Brussels Sprouts Gratin with Bacon and Gruyere.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brussels Sprouts Gratin with Bacon and Gruyere. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/13/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme/\">\u003cstrong>Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme\u003c/strong>\u003c/a>\u003cbr>\nThis simple Thanksgiving side dish makes the most of colorful seasonal root vegetables.\u003c/p>\n\u003cfigure id=\"attachment_103234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/13/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme/\">\u003cimg class=\"size-full wp-image-103234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-finish2.jpg\" alt=\"Roast Carrots and Parsnips with Honey and Thyme.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Carrots and Parsnips with Honey and Thyme. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/11/homemade-thanksgiving-tender-buttery-sweet-potato-dinner-rolls/\">\u003cstrong>Homemade Thanksgiving: Soft and Buttery Sweet Potato Dinner Rolls\u003c/strong>\u003c/a>\u003cbr>\nComplete your Thanksgiving feast with these buttery dinner rolls made with smashed sweet potatoes.\u003c/p>\n\u003cfigure id=\"attachment_103133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/11/homemade-thanksgiving-tender-buttery-sweet-potato-dinner-rolls/\">\u003cimg class=\"size-full wp-image-103133\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/dinnerrolls-brush-cooked2.jpg\" alt=\"Soft and Buttery Sweet Potato Dinner Rolls.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soft and Buttery Sweet Potato Dinner Rolls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/15/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney/\">\u003cstrong>Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney\u003c/strong>\u003c/a>\u003cbr>\nNo Thanksgiving meal is complete without cranberry sauce in some guise. This tangy version is excellent alongside turkey and all the trimmings.\u003c/p>\n\u003cfigure id=\"attachment_102985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/15/thanksgiving-side-dish-sweet-and-tangy-cranberry-apple-chutney/\">\u003cimg class=\"size-full wp-image-102985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-finish.jpg\" alt=\"Sweet and Tangy Cranberry-Apple Chutney.\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet and Tangy Cranberry-Apple Chutney. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">\u003cstrong>Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie\u003c/strong>\u003c/a>\u003cbr>\nSweet custardy pumpkin pie topped with whipped cream is the traditional favorite for dessert following a Thanksgiving Day feast. You’ll want to save room for this one.\u003c/p>\n\u003cfigure id=\"attachment_103365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">\u003cimg class=\"size-full wp-image-103365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish.jpg\" alt=\"Classic Spiced Maple Pumpkin Pie\" width=\"1920\" height=\"1280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Spiced Maple Pumpkin Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Thanksgiving Leftovers: Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)",
"title": "Thanksgiving Leftovers: Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>One of my favorite lunchtime treats in San Francisco is sitting at the bar at \u003ca href=\"http://kokkari.com/\" target=\"_blank\" rel=\"noopener\">Kokkari\u003c/a> with my friend Amy. We always, without fail, order their puffy homemade pita breads, creamy taramosalata, and a bowl of the heavenly \u003ca href=\"https://en.wikipedia.org/wiki/Avgolemono\" target=\"_blank\" rel=\"noopener\">\u003cem>avgolemono\u003c/em>\u003c/a> soup. This simple yet elegant Greek soup is made with shredded chicken, rice, broth, lemon, and eggs. The eggs help thicken the soup and give it a lovely velvety texture.\u003c/p>\n\u003cp>I find this soup so comforting that I wanted to recreate it using turkey leftovers, because I’m always looking for a new and different way to use up all the leftover turkey! This soup comes together in a snap, so you can easily make it without a lot of effort or time in the kitchen. And boy, will your in-laws be impressed.\u003c/p>\n\u003cfigure id=\"attachment_103564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103564\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-final3.jpg\" alt=\"Creamy Greek-Style Turkey, Lemon, and Rice Soup (Avgolemono)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 cups turkey stock or low-sodium chicken broth\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>1/4 cup lemon juice\u003c/li>\n\u003cli>1 cup cooked long-grain white rice\u003c/li>\n\u003cli>1 cup chopped cooked turkey meat\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Chopped fresh flat-leaf parsley leaves, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, heat the broth until steaming.\u003c/li>\n\u003cli>In a bowl, whisk together the eggs and lemon juice until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103568\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103568\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs.jpg\" alt=\"In a bowl, whisk together the eggs and lemon juice until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the eggs and lemon juice until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Ladle 1 cup of the broth into the egg mixture, whisking to combine.\u003c/li>\n\u003cli>Whisk the mixture back to the simmering broth. Stir with the whisk until the soup becomes thickens, 1 to 2 minutes. Add the rice and turkey meat and simmer until heated through. Taste and season with salt and pepper. Garnish with a sprinkle of parsley if you like. Serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-stir1.jpg\" alt=\"Whisk the mixture back to the simmering broth. Stir with the whisk until the soup becomes thickens, 1 to 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk the mixture back to the simmering broth. Stir with the whisk until the soup becomes thickens, 1 to 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103559\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey.jpg\" alt=\"Add the turkey meat.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103558\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese.jpg\" alt=\"Add the rice and simmer until heated through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the rice and simmer until heated through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-final.jpg\" alt=\"Taste and season with salt and pepper. Garnish with Italian parsley. Serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and season with salt and pepper. Garnish with a sprinkle of parsley. Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Here’s a quick and easy way to use up that leftover turkey in a silky, lemony soup that is both comforting and elegant.",
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"description": "Here’s a quick and easy way to use up that leftover turkey in a silky, lemony soup that is both comforting and elegant.",
"title": "Thanksgiving Leftovers: Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono) | KQED",
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"headline": "Thanksgiving Leftovers: Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of my favorite lunchtime treats in San Francisco is sitting at the bar at \u003ca href=\"http://kokkari.com/\" target=\"_blank\" rel=\"noopener\">Kokkari\u003c/a> with my friend Amy. We always, without fail, order their puffy homemade pita breads, creamy taramosalata, and a bowl of the heavenly \u003ca href=\"https://en.wikipedia.org/wiki/Avgolemono\" target=\"_blank\" rel=\"noopener\">\u003cem>avgolemono\u003c/em>\u003c/a> soup. This simple yet elegant Greek soup is made with shredded chicken, rice, broth, lemon, and eggs. The eggs help thicken the soup and give it a lovely velvety texture.\u003c/p>\n\u003cp>I find this soup so comforting that I wanted to recreate it using turkey leftovers, because I’m always looking for a new and different way to use up all the leftover turkey! This soup comes together in a snap, so you can easily make it without a lot of effort or time in the kitchen. And boy, will your in-laws be impressed.\u003c/p>\n\u003cfigure id=\"attachment_103564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103564\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-final3.jpg\" alt=\"Creamy Greek-Style Turkey, Lemon, and Rice Soup (Avgolemono)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 cups turkey stock or low-sodium chicken broth\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>1/4 cup lemon juice\u003c/li>\n\u003cli>1 cup cooked long-grain white rice\u003c/li>\n\u003cli>1 cup chopped cooked turkey meat\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Chopped fresh flat-leaf parsley leaves, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, heat the broth until steaming.\u003c/li>\n\u003cli>In a bowl, whisk together the eggs and lemon juice until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103568\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103568\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs.jpg\" alt=\"In a bowl, whisk together the eggs and lemon juice until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the eggs and lemon juice until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Ladle 1 cup of the broth into the egg mixture, whisking to combine.\u003c/li>\n\u003cli>Whisk the mixture back to the simmering broth. Stir with the whisk until the soup becomes thickens, 1 to 2 minutes. Add the rice and turkey meat and simmer until heated through. Taste and season with salt and pepper. Garnish with a sprinkle of parsley if you like. Serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-stir1.jpg\" alt=\"Whisk the mixture back to the simmering broth. Stir with the whisk until the soup becomes thickens, 1 to 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk the mixture back to the simmering broth. Stir with the whisk until the soup becomes thickens, 1 to 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103559\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey.jpg\" alt=\"Add the turkey meat.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103558\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese.jpg\" alt=\"Add the rice and simmer until heated through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the rice and simmer until heated through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-final.jpg\" alt=\"Taste and season with salt and pepper. Garnish with Italian parsley. Serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and season with salt and pepper. Garnish with a sprinkle of parsley. Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Thanksgiving Leftovers: Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust",
"title": "Thanksgiving Leftovers: Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>Studded with earthy mushrooms, herbs and vegetables, this turkey pot pie not only gives you a delicious option for repurposing your leftover turkey, but also for using up extra mashed potatoes. You can also throw in any other lingering veggies: roasted root vegetables, roasted Brussels sprouts or cauliflower, you name it.\u003c/p>\n\u003cp>And if you don’t have mashed potatoes, don’t let that stop you! Use pie dough, puff pastry, or even biscuit dough to top the pie. (Just bake it until the topping is cooked through and golden brown, so it might take a bit longer.)\u003c/p>\n\u003cp>You can make the sauce up to 3 days ahead, then just assemble the pie and bake when you are ready.\u003c/p>\n\u003cfigure id=\"attachment_103458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-raw-veg.jpg\" alt=\"Mushroom and prepped carrots and onions\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mushroom and prepped carrots and onions \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>7 tbsp unsalted butter\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>2 medium carrots, finely chopped\u003c/li>\n\u003cli>Kosher salt, to taste\u003c/li>\n\u003cli>3/4 pound mixed mushrooms such as cremini, shiitake, and trumpet, trimmed and sliced\u003c/li>\n\u003cli>1 tbsp minced fresh thyme leaves\u003c/li>\n\u003cli>Splash of dry white wine\u003c/li>\n\u003cli>1/3 cup all-purpose flour, plus more for dusting the work surface\u003c/li>\n\u003cli>2 cups turkey stock or chicken broth\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>2 cups chopped cooked turkey meat\u003c/li>\n\u003cli>Freshly ground black pepper, to taste\u003c/li>\n\u003cli>2 cups leftover mashed potatoes, warmed\u003c/li>\n\u003cli>Whole milk as needed\u003c/li>\n\u003cli>2 tbsp cold diced unsalted butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F. In an 11- or 12-inch cast iron or other heavy ovenproof frying pan, over medium heat, melt 1 tbsp butter, then add the onion and carrots and a pinch of salt. Cook, stirring, until tender and golden, about 10 minutes. Add another 1 tbsp butter then add the mushrooms and thyme. Cook, stirring, until tender, about 5 minutes. Add a splash of white wine if you like. Scrape into a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103451\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion.jpg\" alt=\" Add the onion and carrots and a pinch of salt. Cook, stirring, until tender and golden, about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and carrots and a pinch of salt. Cook, stirring, until tender and golden, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103452\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-cook-veg-start.jpg\" alt=\"Add another 1 tbsp butter then add the mushrooms and thyme. Cook, stirring, until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add another 1 tbsp butter then add the mushrooms and thyme. Cook, stirring, until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-cook-veg.jpg\" alt=\"Cook, stirring, until tender, about 5 minutes. Scrape into a bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until tender, about 5 minutes. Scrape into a bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the remaining 5 tbsp butter to the frying pan. When melted, sprinkle in the flour. Cook, whisking constantly, until smooth and bubbly. Slowly add the stock, whisking constantly until smooth. Whisk in the milk.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-flour.jpg\" alt=\"Add the remaining 5 tbsp butter to the frying pan. When melted, sprinkle in the flour. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the remaining 5 tbsp butter to the frying pan. When melted, sprinkle in the flour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-stock.jpg\" alt=\"Slowly add the stock, whisking constantly until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly add the stock, whisking constantly until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-addmilk.jpg\" alt=\"Whisk in the milk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk in the milk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the turkey and reserved vegetables to the sauce. Stir to combine. Taste for salt and add more if necessary. Season with black pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-veg1.jpg\" alt=\"Add the turkey and reserved vegetables to the sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey and reserved vegetables to the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-on-stove.jpg\" alt=\"Stir to combine. Taste for salt and add more if necessary. Season with black pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine. Taste for salt and add more if necessary. Season with black pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the warm potatoes in a bowl and if necessary, add enough milk to make them smooth and easy enough to handle with a spoon. Carefully add a dollop of warm potatoes on top of the turkey mixture, spreading it to the edges. Use fork tines to draw lines across the top (this will help add nice brownness and crispness to the potatoes). Sprinkle on the cold diced butter evenly over the top.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-potatoes.jpg\" alt=\"Dollop the warm potatoes on top of the turkey mixture, spreading it to the edges.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a dollop of warm potatoes on top of the turkey mixture, spreading it to the edges. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-potatoes.jpg\" alt=\"Use fork tines to draw lines across the top. Sprinkle on the cold diced butter evenly over the top.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use fork tines to draw lines across the top. Sprinkle on the cold diced butter evenly over the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Bake until bubbly and the top is golden brown, about 20 minutes. Serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103454\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-final.jpg\" alt=\"Bake until bubbly and the top is golden brown, about 20 minutes. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and the top is golden brown, about 20 minutes. Serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Just because you just feasted on Thanksgiving dinner doesn’t mean you aren’t still hungry! Use up your leftover turkey and mashed potatoes in this hearty pot pie...we’re sure you can find room for it.",
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"description": "Just because you just feasted on Thanksgiving dinner doesn’t mean you aren’t still hungry! Use up your leftover turkey and mashed potatoes in this hearty pot pie...we’re sure you can find room for it.",
"title": "Thanksgiving Leftovers: Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust | KQED",
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"headline": "Thanksgiving Leftovers: Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust",
"datePublished": "2015-11-21T06:00:43-08:00",
"dateModified": "2019-10-24T17:07:12-07:00",
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"slug": "thanksgiving-leftovers-turkey-and-mushroom-shepherds-pie-with-mashed-potato-crust",
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"sourceUrl": "https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/",
"source": "Thanksgiving Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Studded with earthy mushrooms, herbs and vegetables, this turkey pot pie not only gives you a delicious option for repurposing your leftover turkey, but also for using up extra mashed potatoes. You can also throw in any other lingering veggies: roasted root vegetables, roasted Brussels sprouts or cauliflower, you name it.\u003c/p>\n\u003cp>And if you don’t have mashed potatoes, don’t let that stop you! Use pie dough, puff pastry, or even biscuit dough to top the pie. (Just bake it until the topping is cooked through and golden brown, so it might take a bit longer.)\u003c/p>\n\u003cp>You can make the sauce up to 3 days ahead, then just assemble the pie and bake when you are ready.\u003c/p>\n\u003cfigure id=\"attachment_103458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-raw-veg.jpg\" alt=\"Mushroom and prepped carrots and onions\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-raw-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mushroom and prepped carrots and onions \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Turkey and Mushroom Shepherd’s Pie with Mashed Potato Crust\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>7 tbsp unsalted butter\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>2 medium carrots, finely chopped\u003c/li>\n\u003cli>Kosher salt, to taste\u003c/li>\n\u003cli>3/4 pound mixed mushrooms such as cremini, shiitake, and trumpet, trimmed and sliced\u003c/li>\n\u003cli>1 tbsp minced fresh thyme leaves\u003c/li>\n\u003cli>Splash of dry white wine\u003c/li>\n\u003cli>1/3 cup all-purpose flour, plus more for dusting the work surface\u003c/li>\n\u003cli>2 cups turkey stock or chicken broth\u003c/li>\n\u003cli>1 cup whole milk\u003c/li>\n\u003cli>2 cups chopped cooked turkey meat\u003c/li>\n\u003cli>Freshly ground black pepper, to taste\u003c/li>\n\u003cli>2 cups leftover mashed potatoes, warmed\u003c/li>\n\u003cli>Whole milk as needed\u003c/li>\n\u003cli>2 tbsp cold diced unsalted butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F. In an 11- or 12-inch cast iron or other heavy ovenproof frying pan, over medium heat, melt 1 tbsp butter, then add the onion and carrots and a pinch of salt. Cook, stirring, until tender and golden, about 10 minutes. Add another 1 tbsp butter then add the mushrooms and thyme. Cook, stirring, until tender, about 5 minutes. Add a splash of white wine if you like. Scrape into a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103451\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion.jpg\" alt=\" Add the onion and carrots and a pinch of salt. Cook, stirring, until tender and golden, about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-carrot-onion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and carrots and a pinch of salt. Cook, stirring, until tender and golden, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103452\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-cook-veg-start.jpg\" alt=\"Add another 1 tbsp butter then add the mushrooms and thyme. Cook, stirring, until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-start-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add another 1 tbsp butter then add the mushrooms and thyme. Cook, stirring, until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-cook-veg.jpg\" alt=\"Cook, stirring, until tender, about 5 minutes. Scrape into a bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-cook-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until tender, about 5 minutes. Scrape into a bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the remaining 5 tbsp butter to the frying pan. When melted, sprinkle in the flour. Cook, whisking constantly, until smooth and bubbly. Slowly add the stock, whisking constantly until smooth. Whisk in the milk.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-flour.jpg\" alt=\"Add the remaining 5 tbsp butter to the frying pan. When melted, sprinkle in the flour. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the remaining 5 tbsp butter to the frying pan. When melted, sprinkle in the flour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-stock.jpg\" alt=\"Slowly add the stock, whisking constantly until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-stock-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly add the stock, whisking constantly until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-addmilk.jpg\" alt=\"Whisk in the milk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-addmilk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk in the milk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the turkey and reserved vegetables to the sauce. Stir to combine. Taste for salt and add more if necessary. Season with black pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-veg1.jpg\" alt=\"Add the turkey and reserved vegetables to the sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-veg1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey and reserved vegetables to the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-on-stove.jpg\" alt=\"Stir to combine. Taste for salt and add more if necessary. Season with black pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-on-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine. Taste for salt and add more if necessary. Season with black pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the warm potatoes in a bowl and if necessary, add enough milk to make them smooth and easy enough to handle with a spoon. Carefully add a dollop of warm potatoes on top of the turkey mixture, spreading it to the edges. Use fork tines to draw lines across the top (this will help add nice brownness and crispness to the potatoes). Sprinkle on the cold diced butter evenly over the top.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-add-potatoes.jpg\" alt=\"Dollop the warm potatoes on top of the turkey mixture, spreading it to the edges.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-add-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a dollop of warm potatoes on top of the turkey mixture, spreading it to the edges. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-potatoes.jpg\" alt=\"Use fork tines to draw lines across the top. Sprinkle on the cold diced butter evenly over the top.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-potatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use fork tines to draw lines across the top. Sprinkle on the cold diced butter evenly over the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Bake until bubbly and the top is golden brown, about 20 minutes. Serve.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103454\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shepherdspie-final.jpg\" alt=\"Bake until bubbly and the top is golden brown, about 20 minutes. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shepherdspie-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and the top is golden brown, about 20 minutes. Serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce",
"title": "Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>One of my favorite ways to use up leftover turkey is to stuff them into enchiladas. Partly it’s because of my Texas background and I’ll find any excuse to make enchiladas. But the other reason is that a huge dish of enchiladas can easily feed a crowd, and the flavors couldn’t be further from Thanksgiving (and by this time you might be a bit tired of all that stuffing, gravy, and cranberry sauce).\u003c/p>\n\u003cp>Enchiladas take a bit of time, but you can always plan ahead and make the sauce in advance and freeze it for up to 3 months. Just thaw it and warm it in a saucepan when you are ready to assemble the enchiladas.\u003c/p>\n\u003cp>For ease, I’ve used canned whole tomatillos, but if you want to use fresh (and can find them at your local market), by all means use those! To prepare them for the sauce, husk them and rinse them, then put them in a saucepan and cover them with water. Add the garlic cloves and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes or until tender. Using a slotted spoon, transfer them to the blender. You can use the cooking water to thin the sauce if necessary.\u003c/p>\n\u003cp>I like serving each portion topped with shredded lettuce and sour cream (and maybe even some thinly sliced radishes and white onion), just for creaminess and texture. But any way you serve these, you really can’t go wrong.\u003c/p>\n\u003cfigure id=\"attachment_103513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-sideview.jpg\" alt=\"Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the tomatillo sauce\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 (12-oz) cans whole green tomatillos, drained\u003c/li>\n\u003cli>2 garlic cloves, peeled\u003c/li>\n\u003cli>2 serrano chiles (optional)\u003c/li>\n\u003cli>1 cup chopped cilantro\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For the enchiladas\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups shredded cooked turkey meat\u003c/li>\n\u003cli>1 1/2 cups shredded Monterey jack cheese\u003c/li>\n\u003cli>12 to 14 corn tortillas (each 6 inch diameter)\u003c/li>\n\u003cli>2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For serving\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Shredded iceberg or romaine lettuce\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, and puree until smooth. Add some of the cooking liquid to thin the sauce if needed. Return the sauce to the saucepan over medium heat and simmer, stirring, until it thickens and darkens slightly in color, about 10 minutes. Season with salt to taste and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender-before.jpg\" alt=\"To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, to a blender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, to a blender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103502\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender.jpg\" alt=\"Puree until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Puree until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103501\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender-pour.jpg\" alt=\"Return the sauce to the saucepan over medium heat and simmer while stirring until it thickens and darkens slightly in color, about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the sauce to the saucepan over medium heat and simmer, stirring, until it thickens and darkens slightly in color, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375°F. Spray a 9x13-inch dish with cooking spray. Spread 1 cup of the sauce into the bottom of the dish. In a bowl, stir together the turkey, cheese, and 1/2 cup sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-tomatillo.jpg\" alt=\"In a bowl, stir together the turkey, cheese, and 1/2 cup sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the turkey, cheese, and 1/2 cup sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heavy frying pan, warm the canola oil over medium-high heat. Place a few layers of paper towels on the countertop. Fry the tortillas, turning them after a few seconds, then transfer them (letting the excess oil drip off) to the paper towels. Blot dry.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-tortilla-fry.jpg\" alt=\"Fry the tortillas, turning them after a few seconds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the tortillas, turning them after a few seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish. (These can be prepped up to 1–2 hours ahead.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-roll1.jpg\" alt=\"Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm the remaining sauce. Pour the sauce over the enchiladas to generously coat them. Bake, uncovered, until bubbly and heated through, 20 to 30 minutes. Let sit for 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-final.jpg\" alt=\"Pour the sauce over the enchiladas to generously coat them.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the sauce over the enchiladas to generously coat them. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-closeup.jpg\" alt=\" Bake, uncovered, until bubbly and heated through, 20 to 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake, uncovered, until bubbly and heated through, 20 to 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Make a big batch of these tomatillo-sauced cheese and turkey stuffed enchiladas and you might outshine your Thanksgiving meal. Your family will certainly thank you! ",
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"description": "Make a big batch of these tomatillo-sauced cheese and turkey stuffed enchiladas and you might outshine your Thanksgiving meal. Your family will certainly thank you! ",
"title": "Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce | KQED",
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"headline": "Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce",
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"source": "Thanksgiving Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of my favorite ways to use up leftover turkey is to stuff them into enchiladas. Partly it’s because of my Texas background and I’ll find any excuse to make enchiladas. But the other reason is that a huge dish of enchiladas can easily feed a crowd, and the flavors couldn’t be further from Thanksgiving (and by this time you might be a bit tired of all that stuffing, gravy, and cranberry sauce).\u003c/p>\n\u003cp>Enchiladas take a bit of time, but you can always plan ahead and make the sauce in advance and freeze it for up to 3 months. Just thaw it and warm it in a saucepan when you are ready to assemble the enchiladas.\u003c/p>\n\u003cp>For ease, I’ve used canned whole tomatillos, but if you want to use fresh (and can find them at your local market), by all means use those! To prepare them for the sauce, husk them and rinse them, then put them in a saucepan and cover them with water. Add the garlic cloves and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes or until tender. Using a slotted spoon, transfer them to the blender. You can use the cooking water to thin the sauce if necessary.\u003c/p>\n\u003cp>I like serving each portion topped with shredded lettuce and sour cream (and maybe even some thinly sliced radishes and white onion), just for creaminess and texture. But any way you serve these, you really can’t go wrong.\u003c/p>\n\u003cfigure id=\"attachment_103513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-sideview.jpg\" alt=\"Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the tomatillo sauce\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 (12-oz) cans whole green tomatillos, drained\u003c/li>\n\u003cli>2 garlic cloves, peeled\u003c/li>\n\u003cli>2 serrano chiles (optional)\u003c/li>\n\u003cli>1 cup chopped cilantro\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For the enchiladas\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups shredded cooked turkey meat\u003c/li>\n\u003cli>1 1/2 cups shredded Monterey jack cheese\u003c/li>\n\u003cli>12 to 14 corn tortillas (each 6 inch diameter)\u003c/li>\n\u003cli>2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For serving\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Shredded iceberg or romaine lettuce\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, and puree until smooth. Add some of the cooking liquid to thin the sauce if needed. Return the sauce to the saucepan over medium heat and simmer, stirring, until it thickens and darkens slightly in color, about 10 minutes. Season with salt to taste and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender-before.jpg\" alt=\"To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, to a blender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, to a blender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103502\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender.jpg\" alt=\"Puree until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Puree until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103501\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender-pour.jpg\" alt=\"Return the sauce to the saucepan over medium heat and simmer while stirring until it thickens and darkens slightly in color, about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the sauce to the saucepan over medium heat and simmer, stirring, until it thickens and darkens slightly in color, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375°F. Spray a 9x13-inch dish with cooking spray. Spread 1 cup of the sauce into the bottom of the dish. In a bowl, stir together the turkey, cheese, and 1/2 cup sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-tomatillo.jpg\" alt=\"In a bowl, stir together the turkey, cheese, and 1/2 cup sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the turkey, cheese, and 1/2 cup sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heavy frying pan, warm the canola oil over medium-high heat. Place a few layers of paper towels on the countertop. Fry the tortillas, turning them after a few seconds, then transfer them (letting the excess oil drip off) to the paper towels. Blot dry.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-tortilla-fry.jpg\" alt=\"Fry the tortillas, turning them after a few seconds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the tortillas, turning them after a few seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish. (These can be prepped up to 1–2 hours ahead.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-roll1.jpg\" alt=\"Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm the remaining sauce. Pour the sauce over the enchiladas to generously coat them. Bake, uncovered, until bubbly and heated through, 20 to 30 minutes. Let sit for 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-final.jpg\" alt=\"Pour the sauce over the enchiladas to generously coat them.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the sauce over the enchiladas to generously coat them. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-closeup.jpg\" alt=\" Bake, uncovered, until bubbly and heated through, 20 to 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake, uncovered, until bubbly and heated through, 20 to 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Leftovers: Mexican Turkey Tortilla Soup with Lime and Chile",
"title": "Thanksgiving Leftovers: Mexican Turkey Tortilla Soup with Lime and Chile",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_131384,bayareabites_119841' label='More Thanksgiving Recipes']\u003cbr>\nThis is one of my all-time favorite soups, because it has so many flavors and textures and is both comforting and warming, but not overly rich and heavy. The base contains a hefty amount of smoky chile powder and garlic, and plenty of tangy lime zest and juice plus fire-roasted tomatoes. Add some shredded turkey meat and fresh cilantro and you have a one-pot meal.\u003c/p>\n\u003cp>But as amazing as the base of the soup tastes, the true delight comes in the myriad toppings you can add to the soup. Crunchy tortilla chips, fresh crumbles or gooey shredded cheese, roasted chopped poblano peppers, cool creamy chunks of avocado, lime wedges--you are really only reined in by your imagination.\u003c/p>\n\u003cp>Once you make the soup and before you embellish it with all the toppings, you can store it in quart-sized containers in the freezer for a quick and easy weeknight meal.\u003c/p>\n\u003cfigure id=\"attachment_103546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103546\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortillasoup-final1.jpg\" alt=\"Mexican Turkey Tortilla Soup with Lime and Chile\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican Turkey Tortilla Soup with Lime and Chile \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mexican Turkey Tortilla Soup with Lime and Chile\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>1 small yellow onion, halved and thinly sliced\u003c/li>\n\u003cli>3 cloves garlic, minced\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1 tbsp chili powder\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>Finely grated zest and juice of 1 lime\u003c/li>\n\u003cli>1 (15 oz) can fire-roasted diced tomatoes, with juices\u003c/li>\n\u003cli>5–6 cups turkey stock or low-sodium chicken broth\u003c/li>\n\u003cli>2 cups shredded cooked turkey meat\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For serving\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Diced avocado, crumbled queso fresco or feta cheese, tortilla chips, and/or lime wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large saucepan over medium heat, warm the olive oil. Add the onion, garlic and a pinch of salt and cook until tender, about 5 minutes. Add the chile powder and cumin and stir until fragrant, about 10 seconds. Add the lime zest and juice, tomatoes and their juices and the broth. Simmer for 10 minutes. Add the turkey and cilantro and simmer until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103552\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-spices.jpg\" alt=\"Add the onion and garlic and a pinch of salt and cook until tender, about 5 minutes. Add the chile powder and cumin and stir until fragrant, about 10 seconds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and garlic and a pinch of salt and cook until tender, about 5 minutes. Add the chile powder and cumin and stir until fragrant, about 10 seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103550\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-chix-stock.jpg\" alt=\"Add the lime zest and juice, tomatoes and their juices and the broth. Simmer for 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the lime zest and juice, tomatoes and their juices and the broth. Simmer for 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103553\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-turkey.jpg\" alt=\"Add the turkey to the soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey to the soup. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-pot.jpg\" alt=\"Add cilantro and simmer until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add cilantro and simmer until warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve bowlfuls, garnished with plenty of avocado, queso fresco, crushed tortilla chips and lime wedges on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortillasoup-final.jpg\" alt=\"Serve bowlfuls, garnished with plenty of avocado, queso fresco, crushed tortilla chips and lime wedges on the side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve bowlfuls, garnished with plenty of avocado, queso fresco, crushed tortilla chips and lime wedges on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "The bright flavors of lime and chile make this brothy Mexican-style soup a welcome change from heavy holiday foods. Plus it’s a great way to use up leftover turkey!",
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"description": "The bright flavors of lime and chile make this brothy Mexican-style soup a welcome change from heavy holiday foods. Plus it’s a great way to use up leftover turkey!",
"title": "Thanksgiving Leftovers: Mexican Turkey Tortilla Soup with Lime and Chile | KQED",
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"headline": "Thanksgiving Leftovers: Mexican Turkey Tortilla Soup with Lime and Chile",
"datePublished": "2015-11-18T06:00:46-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis is one of my all-time favorite soups, because it has so many flavors and textures and is both comforting and warming, but not overly rich and heavy. The base contains a hefty amount of smoky chile powder and garlic, and plenty of tangy lime zest and juice plus fire-roasted tomatoes. Add some shredded turkey meat and fresh cilantro and you have a one-pot meal.\u003c/p>\n\u003cp>But as amazing as the base of the soup tastes, the true delight comes in the myriad toppings you can add to the soup. Crunchy tortilla chips, fresh crumbles or gooey shredded cheese, roasted chopped poblano peppers, cool creamy chunks of avocado, lime wedges--you are really only reined in by your imagination.\u003c/p>\n\u003cp>Once you make the soup and before you embellish it with all the toppings, you can store it in quart-sized containers in the freezer for a quick and easy weeknight meal.\u003c/p>\n\u003cfigure id=\"attachment_103546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103546\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortillasoup-final1.jpg\" alt=\"Mexican Turkey Tortilla Soup with Lime and Chile\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican Turkey Tortilla Soup with Lime and Chile \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mexican Turkey Tortilla Soup with Lime and Chile\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 tbsp olive oil\u003c/li>\n\u003cli>1 small yellow onion, halved and thinly sliced\u003c/li>\n\u003cli>3 cloves garlic, minced\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1 tbsp chili powder\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>Finely grated zest and juice of 1 lime\u003c/li>\n\u003cli>1 (15 oz) can fire-roasted diced tomatoes, with juices\u003c/li>\n\u003cli>5–6 cups turkey stock or low-sodium chicken broth\u003c/li>\n\u003cli>2 cups shredded cooked turkey meat\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For serving\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Diced avocado, crumbled queso fresco or feta cheese, tortilla chips, and/or lime wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large saucepan over medium heat, warm the olive oil. Add the onion, garlic and a pinch of salt and cook until tender, about 5 minutes. Add the chile powder and cumin and stir until fragrant, about 10 seconds. Add the lime zest and juice, tomatoes and their juices and the broth. Simmer for 10 minutes. Add the turkey and cilantro and simmer until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103552\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-spices.jpg\" alt=\"Add the onion and garlic and a pinch of salt and cook until tender, about 5 minutes. Add the chile powder and cumin and stir until fragrant, about 10 seconds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-spices-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and garlic and a pinch of salt and cook until tender, about 5 minutes. Add the chile powder and cumin and stir until fragrant, about 10 seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103550\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-chix-stock.jpg\" alt=\"Add the lime zest and juice, tomatoes and their juices and the broth. Simmer for 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-chix-stock-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the lime zest and juice, tomatoes and their juices and the broth. Simmer for 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103553\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-turkey.jpg\" alt=\"Add the turkey to the soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-turkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey to the soup. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-soup-pot.jpg\" alt=\"Add cilantro and simmer until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-soup-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add cilantro and simmer until warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve bowlfuls, garnished with plenty of avocado, queso fresco, crushed tortilla chips and lime wedges on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortillasoup-final.jpg\" alt=\"Serve bowlfuls, garnished with plenty of avocado, queso fresco, crushed tortilla chips and lime wedges on the side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortillasoup-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve bowlfuls, garnished with plenty of avocado, queso fresco, crushed tortilla chips and lime wedges on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Beak-to-Tail Eating: Make a Big Pot of Thanksgiving Turkey Stock",
"title": "Beak-to-Tail Eating: Make a Big Pot of Thanksgiving Turkey Stock",
"headTitle": "Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food",
"content": "\u003cp>Once The Big Feast is over, the dishes are cleared, all of the leftovers are put away, and you’ve picked as much meat as you can off the turkey -- toss that turkey carcass into your biggest soup pot. Add a few vegetables, cover it with water, then let it simmer away while you relax, have a glass of wine, play cards, or read a book. The result: a deeply flavored stock that you can use for soups, stews, gravies, sauces, and more.\u003c/p>\n\u003cp>Use vegetable scraps that you’ve saved while preparing Thanksgiving dinner, like onion peels, carrot peels, and the tops off the celery stalks. Add other aromatics too, like parsley stems, whole peppercorns, or even sweet potato. Avoid overly powerful flavors like cabbages.\u003c/p>\n\u003cp>Simmering without stirring for many hours will render a rich, full-bodied stock. Once it's ready, use a slotted spoon to transfer the solids to a fine-mesh sieve set over a large mixing bowl. Press on the solids to remove as much liquid as possible, then discard them in the compost. Pour the remaining stock through the sieve to remove any other solids. If you want a perfectly clear stock, line the sieve with cheesecloth before straining it.\u003c/p>\n\u003cp>Let the stock cool completely before transferring it to airtight containers. I like to use quart-sized containers that are perfect for stacking in the freezer. Don’t forget to label the stock with the name and date, and try to use it within 3 months.\u003c/p>\n\u003cfigure id=\"attachment_103485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-prep.jpg\" alt=\"Prep the vegetables and add to the stock pot with the turkey carcass.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep the vegetables and add to the stock pot with the turkey carcass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Turkey Stock\u003c/h3>\n\u003cp>\u003cem>Makes 2 to 3 quarts stock\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 roasted turkey carcass (plus roasted vegetables if applicable)\u003c/li>\n\u003cli>1 large yellow onion, cut into chunks\u003c/li>\n\u003cli>2 carrots, scrubbed and roughly chopped\u003c/li>\n\u003cli>2 stalks celery, roughly chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large stockpot, add the turkey and roasted vegetables, the onion, carrots, celery, and parsley. Fill the pot with water to cover the ingredients by 1 inch. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let simmer, partially covered, for 3 hours. During cooking, skim any foam off the top of the broth, but otherwise don’t stir it.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-start-cooking4.jpg\" alt=\"In a large stockpot, add the turkey and roasted vegetables, the onion, carrots, celery, and parsley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large stockpot, add the turkey and roasted vegetables, the onion, carrots, celery, and parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-cooking2.jpg\" alt=\"Bring the mixture to a boil over medium-high heat.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring the mixture to a boil over medium-high heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-cooked1.jpg\" alt=\"Reduce the heat to low and let simmer, partially covered, for 3 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer, partially covered, for 3 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Strain the mixture, pressing on the solids with the back of a large spoon or rubber spatula. Taste the stock and season lightly with salt if needed. Pour the stock into airtight containers, let cool completely, then refrigerate until cold. The stock can be refrigerated for up to 5 days or frozen for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-pour-final1.jpg\" alt=\"Strain the mixture.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strain the mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-final.jpg\" alt=\"Taste the stock and season lightly with salt if needed. Pour the stock into airtight containers, let cool completely, then refrigerate until cold.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste the stock and season lightly with salt if needed. Pour the stock into airtight containers, let cool completely, then refrigerate until cold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Don’t toss out that turkey carcass yet! Get every last bit of flavor out of your bird by slowly simmering it on the stovetop and making a delicious, rich stock that you can use for months.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Once The Big Feast is over, the dishes are cleared, all of the leftovers are put away, and you’ve picked as much meat as you can off the turkey -- toss that turkey carcass into your biggest soup pot. Add a few vegetables, cover it with water, then let it simmer away while you relax, have a glass of wine, play cards, or read a book. The result: a deeply flavored stock that you can use for soups, stews, gravies, sauces, and more.\u003c/p>\n\u003cp>Use vegetable scraps that you’ve saved while preparing Thanksgiving dinner, like onion peels, carrot peels, and the tops off the celery stalks. Add other aromatics too, like parsley stems, whole peppercorns, or even sweet potato. Avoid overly powerful flavors like cabbages.\u003c/p>\n\u003cp>Simmering without stirring for many hours will render a rich, full-bodied stock. Once it's ready, use a slotted spoon to transfer the solids to a fine-mesh sieve set over a large mixing bowl. Press on the solids to remove as much liquid as possible, then discard them in the compost. Pour the remaining stock through the sieve to remove any other solids. If you want a perfectly clear stock, line the sieve with cheesecloth before straining it.\u003c/p>\n\u003cp>Let the stock cool completely before transferring it to airtight containers. I like to use quart-sized containers that are perfect for stacking in the freezer. Don’t forget to label the stock with the name and date, and try to use it within 3 months.\u003c/p>\n\u003cfigure id=\"attachment_103485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-prep.jpg\" alt=\"Prep the vegetables and add to the stock pot with the turkey carcass.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-prep-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prep the vegetables and add to the stock pot with the turkey carcass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Turkey Stock\u003c/h3>\n\u003cp>\u003cem>Makes 2 to 3 quarts stock\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 roasted turkey carcass (plus roasted vegetables if applicable)\u003c/li>\n\u003cli>1 large yellow onion, cut into chunks\u003c/li>\n\u003cli>2 carrots, scrubbed and roughly chopped\u003c/li>\n\u003cli>2 stalks celery, roughly chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large stockpot, add the turkey and roasted vegetables, the onion, carrots, celery, and parsley. Fill the pot with water to cover the ingredients by 1 inch. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let simmer, partially covered, for 3 hours. During cooking, skim any foam off the top of the broth, but otherwise don’t stir it.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-start-cooking4.jpg\" alt=\"In a large stockpot, add the turkey and roasted vegetables, the onion, carrots, celery, and parsley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-start-cooking4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large stockpot, add the turkey and roasted vegetables, the onion, carrots, celery, and parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-cooking2.jpg\" alt=\"Bring the mixture to a boil over medium-high heat.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooking2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring the mixture to a boil over medium-high heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-cooked1.jpg\" alt=\"Reduce the heat to low and let simmer, partially covered, for 3 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer, partially covered, for 3 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Strain the mixture, pressing on the solids with the back of a large spoon or rubber spatula. Taste the stock and season lightly with salt if needed. Pour the stock into airtight containers, let cool completely, then refrigerate until cold. The stock can be refrigerated for up to 5 days or frozen for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-pour-final1.jpg\" alt=\"Strain the mixture.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-pour-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strain the mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/stock-final.jpg\" alt=\"Taste the stock and season lightly with salt if needed. Pour the stock into airtight containers, let cool completely, then refrigerate until cold.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/stock-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste the stock and season lightly with salt if needed. Pour the stock into airtight containers, let cool completely, then refrigerate until cold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie",
"title": "Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>For me, no Thanksgiving feast is complete without a big ol' slice of pumpkin pie topped with whipped cream. No matter where I spend Thanksgiving, I always make this pie. (Even when I’ve spent Thanksgiving in Scotland where no one understands the holiday and my awesome in-laws humor me by hosting a Thanksgiving dinner on the following Saturday. I still make this pie with my can of pumpkin that I’ve carried thousands of miles just for this treat.)\u003c/p>\n\u003cp>This particular recipe is the one I’ve tweaked and finessed for what seems like my entire life. It has a nice balance of spices which I add individually rather than using “pumpkin pie spice” mix. That way, I can amp up the ginger and forgo the cloves (I'm not a fan.) I also always make it with canned pumpkin because I find that it's less watery and more consistent in texture than using a fresh pumpkin (see \u003cstrong>Note\u003c/strong> below if you want to make your own puree). Just don’t grab the can that is labeled “pumpkin pie filling” as that is pre-spiced.\u003c/p>\n\u003cp>I always make homemade pie dough—for this and any pie I’m going to take the time and effort to bake—and I urge you to do the same. It’s not as hard as you think, and you can make it up to 3 months in advance and freeze it (just thaw it out overnight and then roll it out.) It makes a world of difference in your finished pie.\u003c/p>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> If you do want to use fresh pumpkin puree, just find a small Sugar Pie pumpkin, cut it into wedges, scoop out the seeds, and roast it on a baking sheet at 375F until it is very tender. Scoop out the soft pumpkin flesh, puree it in a food processor and measure out just less than 2 cups puree.\u003c/p>\n\u003cp>Don’t forget the whipped cream!\u003c/p>\n\u003cfigure id=\"attachment_103365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-finish.jpg\" alt=\"Classic Spiced Maple Pumpkin Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Spiced Maple Pumpkin Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Classic Spiced Maple Pumpkin Pie\u003c/h3>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Flaky Pie Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>7 tbsp very cold unsalted butter, cut into cubes\u003c/li>\n\u003cli>6–7 tbsp very cold water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Spiced Maple Pumpkin Filling\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (15 oz) can pumpkin puree (not pie filling)\u003c/li>\n\u003cli>1/3 cup firmly packed light brown sugar\u003c/li>\n\u003cli>1/2 cup maple syrup\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>2 large eggs, lightly beaten\u003c/li>\n\u003cli>2 tbsp all-purpose flour\u003c/li>\n\u003cli>1 tbsp vanilla extract\u003c/li>\n\u003cli>1 tsp ground cinnamon\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp ground ginger\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>Whipped cream, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F.\u003c/li>\n\u003cli>\u003cstrong>Prepare the pie dough:\u003c/strong> In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle 6 tablespoons water over the flour mixture, then process just until the mixture starts to come together (if it still seems dry add an additional tablespoon). Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74436,74435\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out the dough disk into a round about 12 inches in diameter and about 1/8-inch thick. Line a 9-inch pie pan or dish; trim the dough to leave a 1-inch overhang. Fold the overhang underneath itself, and flute the dough edge. Place the lined pie dish into the refrigerator to chill for about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"103376,103377,103362,103374,103368,103375,103373,103372,103371,103358,103357,103354\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat to 400°F. Line the pie shell with foil and fill with pie weights or dried beans. Bake until the dough starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is very lightly golden, about 5 minutes. Remove from the oven and reduce the oven temperature to 350°F.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"103369,103361,103360\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the pumpkin puree, brown sugar, maple syrup, milk, cream eggs, flour, spices, and salt until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"103364,103370,103366,103381\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the filling into the partially baked crust (depending on how deep your pie shell is, you may or may not be able to pour all of the filling into the shell, just fill as much as possible without overflowing). Bake until the filling is set but still jiggles slightly in the center when nudged, about 45 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103363\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-filling-prebake.jpg\" alt=\"Pour the filling into the partially baked crust.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the filling into the partially baked crust. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Let cool on a wire rack for at least 1 hour before serving. Once cooled to room temperature you can refrigerate the pie for up to 2 days before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103383\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1.jpg\" alt=\"Let cool on a wire rack for at least 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on a wire rack for at least 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Sweet custardy pumpkin pie topped with whipped cream is the traditional favorite for dessert following a Thanksgiving Day feast. You’ll want to save room for this one. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For me, no Thanksgiving feast is complete without a big ol' slice of pumpkin pie topped with whipped cream. No matter where I spend Thanksgiving, I always make this pie. (Even when I’ve spent Thanksgiving in Scotland where no one understands the holiday and my awesome in-laws humor me by hosting a Thanksgiving dinner on the following Saturday. I still make this pie with my can of pumpkin that I’ve carried thousands of miles just for this treat.)\u003c/p>\n\u003cp>This particular recipe is the one I’ve tweaked and finessed for what seems like my entire life. It has a nice balance of spices which I add individually rather than using “pumpkin pie spice” mix. That way, I can amp up the ginger and forgo the cloves (I'm not a fan.) I also always make it with canned pumpkin because I find that it's less watery and more consistent in texture than using a fresh pumpkin (see \u003cstrong>Note\u003c/strong> below if you want to make your own puree). Just don’t grab the can that is labeled “pumpkin pie filling” as that is pre-spiced.\u003c/p>\n\u003cp>I always make homemade pie dough—for this and any pie I’m going to take the time and effort to bake—and I urge you to do the same. It’s not as hard as you think, and you can make it up to 3 months in advance and freeze it (just thaw it out overnight and then roll it out.) It makes a world of difference in your finished pie.\u003c/p>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> If you do want to use fresh pumpkin puree, just find a small Sugar Pie pumpkin, cut it into wedges, scoop out the seeds, and roast it on a baking sheet at 375F until it is very tender. Scoop out the soft pumpkin flesh, puree it in a food processor and measure out just less than 2 cups puree.\u003c/p>\n\u003cp>Don’t forget the whipped cream!\u003c/p>\n\u003cfigure id=\"attachment_103365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-finish.jpg\" alt=\"Classic Spiced Maple Pumpkin Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Spiced Maple Pumpkin Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Classic Spiced Maple Pumpkin Pie\u003c/h3>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Flaky Pie Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003cli>7 tbsp very cold unsalted butter, cut into cubes\u003c/li>\n\u003cli>6–7 tbsp very cold water\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Spiced Maple Pumpkin Filling\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (15 oz) can pumpkin puree (not pie filling)\u003c/li>\n\u003cli>1/3 cup firmly packed light brown sugar\u003c/li>\n\u003cli>1/2 cup maple syrup\u003c/li>\n\u003cli>1/2 cup whole milk\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>2 large eggs, lightly beaten\u003c/li>\n\u003cli>2 tbsp all-purpose flour\u003c/li>\n\u003cli>1 tbsp vanilla extract\u003c/li>\n\u003cli>1 tsp ground cinnamon\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp ground ginger\u003c/li>\n\u003cli>1/4 tsp freshly grated nutmeg\u003c/li>\n\u003cli>Whipped cream, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400F.\u003c/li>\n\u003cli>\u003cstrong>Prepare the pie dough:\u003c/strong> In the bowl of a food processor, stir together the flour, salt, and sugar, if using. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle 6 tablespoons water over the flour mixture, then process just until the mixture starts to come together (if it still seems dry add an additional tablespoon). Dump the dough into a large lock-top plastic bag, and press into a flat disk. Refrigerate the dough for 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out the dough disk into a round about 12 inches in diameter and about 1/8-inch thick. Line a 9-inch pie pan or dish; trim the dough to leave a 1-inch overhang. Fold the overhang underneath itself, and flute the dough edge. Place the lined pie dish into the refrigerator to chill for about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position a rack in the middle of the oven and preheat to 400°F. Line the pie shell with foil and fill with pie weights or dried beans. Bake until the dough starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is very lightly golden, about 5 minutes. Remove from the oven and reduce the oven temperature to 350°F.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the pumpkin puree, brown sugar, maple syrup, milk, cream eggs, flour, spices, and salt until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour the filling into the partially baked crust (depending on how deep your pie shell is, you may or may not be able to pour all of the filling into the shell, just fill as much as possible without overflowing). Bake until the filling is set but still jiggles slightly in the center when nudged, about 45 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103363\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-filling-prebake.jpg\" alt=\"Pour the filling into the partially baked crust.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-filling-prebake-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the filling into the partially baked crust. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Let cool on a wire rack for at least 1 hour before serving. Once cooled to room temperature you can refrigerate the pie for up to 2 days before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103383\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1.jpg\" alt=\"Let cool on a wire rack for at least 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pumpkinpie-wirerack-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on a wire rack for at least 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve with plenty of whipped cream.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney",
"title": "Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’m a purist when it comes to Thanksgiving, and if you’ve read any of my other \u003ca href=\"http://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/\">Thanksgiving\u003c/a> posts you are well aware of this. For any other holiday, I’m happy to mix it up, try new things, get wacky with the menu. But not Thanksgiving. So finding a potential new cranberry sauce—in the guise of chutney—took me by surprise.\u003c/p>\n\u003cp>For as long as I can remember, I’ve made the simmered \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">cranberry sauce\u003c/a> that my grandmother always made: equal parts orange juice and sugar with a bag of cranberries, cooked until they pop. Simple, easy, I could do it with my eyes closed. But this year, I thought I’d take those simple ingredients to the next level and try something ever so slightly different (without completely veering off course!)\u003c/p>\n\u003cp>Enter this stunning cranberry-apple chutney. I pumped up the orange flavor by using both the zest and juice and added a bit of zing and spice with ginger and apple cider vinegar. A darker sweetness comes from the brown sugar, and the added sweet-tart apple makes you almost want to just sit and eat this right out of the bowl with a spoon.\u003c/p>\n\u003cfigure id=\"attachment_102989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-zest.jpg\" alt=\"The orange flavor is pumped up by using both the zest and juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The orange flavor is pumped up by using both the zest and juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This succulent side is great alongside turkey and stuffing, and equally at home lavishly spread on the next day's requisite turkey sandwich (on sourdough with mayo).\u003c/p>\n\u003ch3>Sweet and Tangy Cranberry-Apple Chutney\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (10 oz) package fresh or frozen cranberries\u003c/li>\n\u003cli>2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks\u003c/li>\n\u003cli>1/2 cup brown sugar\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>1/4 cup orange juice\u003c/li>\n\u003cli>2 tbsp apple cider vinegar\u003c/li>\n\u003cli>1 tbsp freshly grated ginger\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102981\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102981\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-apples.jpg\" alt=\"Use 2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use 2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-stove.jpg\" alt=\"Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Reduce the heat to low and let simmer, partially covered and stirring occasionally, until the fruits are soft and tender and the mixture thickens, about 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102983\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-cooked1.jpg\" alt=\"Reduce the heat to low and let simmer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Let cool to room temperature, then transfer to an airtight container and refrigerate until ready to serve. The chutney will keep in the fridge for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-finish1.jpg\" alt=\"Sweet and Tangy Cranberry-Apple Chutney ready to serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet and Tangy Cranberry-Apple Chutney ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "No Thanksgiving meal is complete without cranberry sauce in some guise. This tangy version is excellent alongside turkey and all the trimmings.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a purist when it comes to Thanksgiving, and if you’ve read any of my other \u003ca href=\"http://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/\">Thanksgiving\u003c/a> posts you are well aware of this. For any other holiday, I’m happy to mix it up, try new things, get wacky with the menu. But not Thanksgiving. So finding a potential new cranberry sauce—in the guise of chutney—took me by surprise.\u003c/p>\n\u003cp>For as long as I can remember, I’ve made the simmered \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">cranberry sauce\u003c/a> that my grandmother always made: equal parts orange juice and sugar with a bag of cranberries, cooked until they pop. Simple, easy, I could do it with my eyes closed. But this year, I thought I’d take those simple ingredients to the next level and try something ever so slightly different (without completely veering off course!)\u003c/p>\n\u003cp>Enter this stunning cranberry-apple chutney. I pumped up the orange flavor by using both the zest and juice and added a bit of zing and spice with ginger and apple cider vinegar. A darker sweetness comes from the brown sugar, and the added sweet-tart apple makes you almost want to just sit and eat this right out of the bowl with a spoon.\u003c/p>\n\u003cfigure id=\"attachment_102989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-zest.jpg\" alt=\"The orange flavor is pumped up by using both the zest and juice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-zest-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The orange flavor is pumped up by using both the zest and juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This succulent side is great alongside turkey and stuffing, and equally at home lavishly spread on the next day's requisite turkey sandwich (on sourdough with mayo).\u003c/p>\n\u003ch3>Sweet and Tangy Cranberry-Apple Chutney\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (10 oz) package fresh or frozen cranberries\u003c/li>\n\u003cli>2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks\u003c/li>\n\u003cli>1/2 cup brown sugar\u003c/li>\n\u003cli>Finely grated zest of 1 orange\u003c/li>\n\u003cli>1/4 cup orange juice\u003c/li>\n\u003cli>2 tbsp apple cider vinegar\u003c/li>\n\u003cli>1 tbsp freshly grated ginger\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_102981\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102981\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-apples.jpg\" alt=\"Use 2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use 2 apples, such as Gala, peeled, cored and cut into 1/2-inch chunks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102987\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-stove.jpg\" alt=\"Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add all of the ingredients to a large saucepan and bring to a boil over medium-high heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Reduce the heat to low and let simmer, partially covered and stirring occasionally, until the fruits are soft and tender and the mixture thickens, about 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102983\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-cooked1.jpg\" alt=\"Reduce the heat to low and let simmer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Let cool to room temperature, then transfer to an airtight container and refrigerate until ready to serve. The chutney will keep in the fridge for up to 2 weeks.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_102985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/cranberry-chutney-finish1.jpg\" alt=\"Sweet and Tangy Cranberry-Apple Chutney ready to serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/cranberry-chutney-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet and Tangy Cranberry-Apple Chutney ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"on-the-media": {
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
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