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Refrigerator storage space gets turned into bizarre 3-D puzzles of leftovers. And of course, some subset of overstuffed guests must do the dishes. \u003c/p>\n\u003cp>I watched about a dozen movies in search of an accurate portrait of this very American holiday, and I found it, though several of the courses of this cinematic smorgasbord left me hungry for something more. True to form, many explored the impending doom engendered by Thanksgiving. We wait for the kids to arrive safely and wonder what kind of baggage they will bring to the table. \u003c/p>\n\u003cp>https://youtu.be/MgsheZdouX8\u003c/p>\n\u003cp>In film as in real life, the main event occurs when all assembled sit down to dinner. Tempers flare and old grievances surface. Is this a cliche that we have learned from the films and looped back into reality? Or should we adopt the stance that Thanksgiving is the stuff of drama because there are so many good examples of these conflicts based in real life?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/e2zyjbH9zzA \u003c/p>\n\u003cp>It’s all about unrealistic expectations. Often the Thanksgiving table ends up populated with people (family or not) who should never be brought together in the first place.\u003c/p>\n\u003cfigure id=\"attachment_103994\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shes.jpg\" alt=\"Still from She's Gotta Have It\" width=\"1400\" height=\"839\" class=\"size-full wp-image-103994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-800x479.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-1180x707.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-960x575.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Still from She's Gotta Have It\u003c/figcaption>\u003c/figure>\n\u003cp>Though \u003ca href=\"http://www.imdb.com/title/tt0091939/\" target=\"_blank\">\u003cem>She’s Gotta Have It\u003c/em>\u003c/a> is not my favorite Spike Lee joint (by far), the dinner scene is famous for portraying just this situation. In Lee’s debut feature, the main character, Nola Darling, is juggling three radically different men. She decides to cook her first Thanksgiving dinner and invites the trio to enjoy the meal. The men spend their time insulting one another and competing for Nola’s affections. The meal itself is a sad afterthought.\u003c/p>\n\u003cfigure id=\"attachment_103995\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/hannahsister.jpg\" alt=\"Still from Hannah and Her Sisters\" width=\"1400\" height=\"765\" class=\"size-full wp-image-103995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-400x219.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-800x437.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-1180x645.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-960x525.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Still from Hannah and Her Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, \u003ca href=\"http://www.imdb.com/title/tt0091167/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>Hannah and Her Sisters\u003c/em>\u003c/a> (also by a very long shot NOT my favorite Woody Allen film), takes place over three consecutive Thanksgiving dinners. During this time we watch the three sisters, Hannah, Lee and Holly struggle in their personal lives and in their relationships to one another. Spoiler alert, Lee conducts an affair with Hannah’s husband, Elliot, and Holly ends up married to Hannah’s ex-husband. I spent the whole movie waiting for the betrayals, petty jealousies and grievances to erupt over the Thanksgiving meal, but was sadly disappointed at the lack of this film’s fireworks. \u003c/p>\n\u003cp>In (my least favorite) Christopher Guest film, \u003ca href=\"http://www.imdb.com/title/tt0470765/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>For Your Consideration\u003c/em>\u003c/a>, a tiny independent film, originally titled \u003cem>Home for Purim\u003c/em> becomes the subject of Oscar buzz. Once award hysteria ensues, the film is re-titled \u003cem>Home for Thanksgiving\u003c/em> and those supposedly under consideration end up disappointed when nominations are announced. The most hilarious scene in the film, however, is Purim dinner, which, like the rest of the film within the film, can best be described as Yiddish Norman Rockwell. \u003c/p>\n\u003cp>https://youtu.be/q372pD1C2sA\u003c/p>\n\u003cp>\u003cstrong>One lesson I took away from my research:\u003c/strong> Don’t ask your teenage daughter, newly politicized through constant TV viewing of the Watergate hearings, to say grace at Thanksgiving. This is a rookie mistake, as any parent who has made it through the raising of teenagers can probably attest. In Ang Lee’s \u003ca href=\"http://www.imdb.com/title/tt0119349/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>The Ice Storm\u003c/em>\u003c/a>, which takes place in 1970’s upper-middle-class Connecticut, adult moral confusion (see ‘\u003ca href=\"https://en.wikipedia.org/wiki/Group_sex#Key_party\" target=\"_blank\">key party\u003c/a>’ on Wikipedia) collides with early teenage sexual exploration. Kevin Kline and Joan Allen play parents Ben and Elena Hood to Tobey McGuire (Paul) and a 15-year-old Christina Ricci (Wendy). At the vaunted Thanksgiving table, Ben makes the grievous error and Wendy delivers the thanks that ends up as “no thanks.” (By the way, \u003cem>The Ice Storm\u003c/em> is a perfect movie, holiday or no, if you prefer your WASPS cold and confused.)\u003c/p>\n\u003cp>https://youtu.be/4uDUNAPdYb4\u003c/p>\n\u003cp>\u003cstrong>Lesson Two:\u003c/strong> The one who spends the most time prepping the dinner will be the most disappointed, or may reap the highest emotional reward. Both are true in Peter Hedges’ \u003ca href=\"http://www.imdb.com/title/tt0311648/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>Pieces of April\u003c/em>\u003c/a>, in which April, an estranged daughter played by pre-Cruise Katie Holmes, volunteers to make Thanksgiving dinner for a family that clearly cannot stand her. Holmes and her boyfriend live in a low-rent, five-floor walk-up somewhere in pre-Disneyfied Manhattan. April wakes up Thanksgiving morning and begins making a meal not one viewer will want to eat. Once her boyfriend leaves the apartment, Holmes discovers, after removing shoes and other items from the cavity, that her oven doesn’t work. Her quest for the rest of the film is to 1) introduce herself to her neighbors and 2) borrow space in a warm oven long enough to cook a turkey. While April busies herself with this task, her family begrudgingly makes the journey into the city from the suburbs. \u003c/p>\n\u003cp>https://youtu.be/p4_nmB7PsOo\u003c/p>\n\u003cp>\u003cstrong>Lesson Three:\u003c/strong> The more uptight you are, the more likely you will end up with food all over your perfect dress. Jodie Foster’s \u003ca href=\"http://www.imdb.com/title/tt0113321/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>Home for the Holidays\u003c/em>\u003c/a> was made in 1995 well before gay marriage went mainstream, so there is a character and a plot line that might seem a bit dated, but was lovingly wrought when the film first came out. The cast is great, featuring Holly Hunter, Robert Downey Jr. and Cynthia Stevenson as siblings Claudia, Tommy and Joanne Larson. After a quick series of surprises and setbacks in Chicago, Claudia boards a plane and heads home to Baltimore for the holiday with parents Adele and Henry (Anne Bancroft and Charles Durning). On the plane she makes a distress call to gay brother Tommy, who arrives with Leo Fish (Dylan McDermott at his most dreamy) in tow. The family home is pure chaos, TV on, music playing, mom and dad dancing, mom smoking Virginia Slims, inappropriate kissing. Competing turkeys (one organic) crowd the holiday table. Hijinks ensue that end when — spoiler alert — high-strung, homophobic sister Joanne gets a non-organic turkey in the lap. In the movies, this is the punishment for being uptight, followed by uncomfortable and infuriatingly unapologetic laughter. \u003c/p>\n\u003cp>https://youtu.be/egWFWloosog\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, this filmic lesson ends with the understanding that the more we expect, the less we are likely to get. It’s the holiday season; control is an illusion. It’s not about cooking or eating. Whatever preparations you made, remind yourself that you made them with love. What Thanksgiving is all about, at least according to the movies, is breathing and getting through. We’ve really got to be thankful for whoever and whatever comes our way.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you think of film as a reflection of real life, then the fact that Thanksgiving meals in holiday movies often end in disaster should come as no surprise. The situation is fraught with disappointment. Perhaps this dissatisfaction comes from the unusual amount of preparation required to pull off the ideal holiday dinner. Of course, there is the planning and shopping (elements seldom captured on film), but then there are also the competing and often conflicting agendas that arrive along with the array of invited guests and family members, many of whom travel great distances to sit down at the Thanksgiving table. \u003c/p>\n\u003cp>So much effort goes into an event that ends up lasting the time it takes to eat dinner, that it’s not surprising to be let down when those assembled push back from the table and move on to other pursuits. It’s also not unusual for the cook to be the one most aggrieved. Days of preparation end in sad, picked over carcasses. Refrigerator storage space gets turned into bizarre 3-D puzzles of leftovers. And of course, some subset of overstuffed guests must do the dishes. \u003c/p>\n\u003cp>I watched about a dozen movies in search of an accurate portrait of this very American holiday, and I found it, though several of the courses of this cinematic smorgasbord left me hungry for something more. True to form, many explored the impending doom engendered by Thanksgiving. We wait for the kids to arrive safely and wonder what kind of baggage they will bring to the table. \u003c/p>\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/MgsheZdouX8'\n title='//www.youtube.com/embed/MgsheZdouX8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>In film as in real life, the main event occurs when all assembled sit down to dinner. Tempers flare and old grievances surface. Is this a cliche that we have learned from the films and looped back into reality? Or should we adopt the stance that Thanksgiving is the stuff of drama because there are so many good examples of these conflicts based in real life?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>https://youtu.be/e2zyjbH9zzA \u003c/p>\n\u003cp>It’s all about unrealistic expectations. Often the Thanksgiving table ends up populated with people (family or not) who should never be brought together in the first place.\u003c/p>\n\u003cfigure id=\"attachment_103994\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/shes.jpg\" alt=\"Still from She's Gotta Have It\" width=\"1400\" height=\"839\" class=\"size-full wp-image-103994\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-800x479.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-1180x707.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/shes-960x575.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Still from She's Gotta Have It\u003c/figcaption>\u003c/figure>\n\u003cp>Though \u003ca href=\"http://www.imdb.com/title/tt0091939/\" target=\"_blank\">\u003cem>She’s Gotta Have It\u003c/em>\u003c/a> is not my favorite Spike Lee joint (by far), the dinner scene is famous for portraying just this situation. In Lee’s debut feature, the main character, Nola Darling, is juggling three radically different men. She decides to cook her first Thanksgiving dinner and invites the trio to enjoy the meal. The men spend their time insulting one another and competing for Nola’s affections. The meal itself is a sad afterthought.\u003c/p>\n\u003cfigure id=\"attachment_103995\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/hannahsister.jpg\" alt=\"Still from Hannah and Her Sisters\" width=\"1400\" height=\"765\" class=\"size-full wp-image-103995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-400x219.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-800x437.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-1180x645.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/hannahsister-960x525.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Still from Hannah and Her Sisters\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, \u003ca href=\"http://www.imdb.com/title/tt0091167/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>Hannah and Her Sisters\u003c/em>\u003c/a> (also by a very long shot NOT my favorite Woody Allen film), takes place over three consecutive Thanksgiving dinners. During this time we watch the three sisters, Hannah, Lee and Holly struggle in their personal lives and in their relationships to one another. Spoiler alert, Lee conducts an affair with Hannah’s husband, Elliot, and Holly ends up married to Hannah’s ex-husband. I spent the whole movie waiting for the betrayals, petty jealousies and grievances to erupt over the Thanksgiving meal, but was sadly disappointed at the lack of this film’s fireworks. \u003c/p>\n\u003cp>In (my least favorite) Christopher Guest film, \u003ca href=\"http://www.imdb.com/title/tt0470765/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>For Your Consideration\u003c/em>\u003c/a>, a tiny independent film, originally titled \u003cem>Home for Purim\u003c/em> becomes the subject of Oscar buzz. Once award hysteria ensues, the film is re-titled \u003cem>Home for Thanksgiving\u003c/em> and those supposedly under consideration end up disappointed when nominations are announced. The most hilarious scene in the film, however, is Purim dinner, which, like the rest of the film within the film, can best be described as Yiddish Norman Rockwell. \u003c/p>\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/q372pD1C2sA'\n title='//www.youtube.com/embed/q372pD1C2sA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>One lesson I took away from my research:\u003c/strong> Don’t ask your teenage daughter, newly politicized through constant TV viewing of the Watergate hearings, to say grace at Thanksgiving. This is a rookie mistake, as any parent who has made it through the raising of teenagers can probably attest. In Ang Lee’s \u003ca href=\"http://www.imdb.com/title/tt0119349/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>The Ice Storm\u003c/em>\u003c/a>, which takes place in 1970’s upper-middle-class Connecticut, adult moral confusion (see ‘\u003ca href=\"https://en.wikipedia.org/wiki/Group_sex#Key_party\" target=\"_blank\">key party\u003c/a>’ on Wikipedia) collides with early teenage sexual exploration. Kevin Kline and Joan Allen play parents Ben and Elena Hood to Tobey McGuire (Paul) and a 15-year-old Christina Ricci (Wendy). At the vaunted Thanksgiving table, Ben makes the grievous error and Wendy delivers the thanks that ends up as “no thanks.” (By the way, \u003cem>The Ice Storm\u003c/em> is a perfect movie, holiday or no, if you prefer your WASPS cold and confused.)\u003c/p>\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/4uDUNAPdYb4'\n title='//www.youtube.com/embed/4uDUNAPdYb4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Lesson Two:\u003c/strong> The one who spends the most time prepping the dinner will be the most disappointed, or may reap the highest emotional reward. Both are true in Peter Hedges’ \u003ca href=\"http://www.imdb.com/title/tt0311648/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>Pieces of April\u003c/em>\u003c/a>, in which April, an estranged daughter played by pre-Cruise Katie Holmes, volunteers to make Thanksgiving dinner for a family that clearly cannot stand her. Holmes and her boyfriend live in a low-rent, five-floor walk-up somewhere in pre-Disneyfied Manhattan. April wakes up Thanksgiving morning and begins making a meal not one viewer will want to eat. Once her boyfriend leaves the apartment, Holmes discovers, after removing shoes and other items from the cavity, that her oven doesn’t work. Her quest for the rest of the film is to 1) introduce herself to her neighbors and 2) borrow space in a warm oven long enough to cook a turkey. While April busies herself with this task, her family begrudgingly makes the journey into the city from the suburbs. \u003c/p>\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/p4_nmB7PsOo'\n title='//www.youtube.com/embed/p4_nmB7PsOo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Lesson Three:\u003c/strong> The more uptight you are, the more likely you will end up with food all over your perfect dress. Jodie Foster’s \u003ca href=\"http://www.imdb.com/title/tt0113321/?ref_=fn_al_tt_1\" target=\"_blank\">\u003cem>Home for the Holidays\u003c/em>\u003c/a> was made in 1995 well before gay marriage went mainstream, so there is a character and a plot line that might seem a bit dated, but was lovingly wrought when the film first came out. The cast is great, featuring Holly Hunter, Robert Downey Jr. and Cynthia Stevenson as siblings Claudia, Tommy and Joanne Larson. After a quick series of surprises and setbacks in Chicago, Claudia boards a plane and heads home to Baltimore for the holiday with parents Adele and Henry (Anne Bancroft and Charles Durning). On the plane she makes a distress call to gay brother Tommy, who arrives with Leo Fish (Dylan McDermott at his most dreamy) in tow. The family home is pure chaos, TV on, music playing, mom and dad dancing, mom smoking Virginia Slims, inappropriate kissing. Competing turkeys (one organic) crowd the holiday table. Hijinks ensue that end when — spoiler alert — high-strung, homophobic sister Joanne gets a non-organic turkey in the lap. In the movies, this is the punishment for being uptight, followed by uncomfortable and infuriatingly unapologetic laughter. \u003c/p>\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/egWFWloosog'\n title='//www.youtube.com/embed/egWFWloosog'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, this filmic lesson ends with the understanding that the more we expect, the less we are likely to get. It’s the holiday season; control is an illusion. It’s not about cooking or eating. Whatever preparations you made, remind yourself that you made them with love. What Thanksgiving is all about, at least according to the movies, is breathing and getting through. We’ve really got to be thankful for whoever and whatever comes our way.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Classic Thanksgiving Menu with Tasteful Twists",
"title": "A Classic Thanksgiving Menu with Tasteful Twists",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"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)",
"datePublished": "2015-11-22T06:00:28-08:00",
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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": "Premium, Young And Natural: The Turkey Labels We Cluck-Cluck Over",
"title": "Premium, Young And Natural: The Turkey Labels We Cluck-Cluck Over",
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"content": "\u003cfigure id=\"attachment_103951\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6.jpg\" alt='\"Free-range\" turkeys at Maple Lawn Farms in Fulton, Md., in November 2014. In some cases, turkeys labeled \"free-range\" roam freely on a farm. But in the vast majority spend most of their time in crowded houses, consumer advocates say.' width=\"2000\" height=\"1320\" class=\"size-full wp-image-103951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6-400x264.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6-1440x950.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6-1180x779.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6-960x634.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">\"Free-range\" turkeys at Maple Lawn Farms in Fulton, Md., in November 2014. In some cases, turkeys labeled \"free-range\" roam freely on a farm. But in the vast majority spend most of their time in crowded houses, consumer advocates say. \u003ccite>( Jim Watson/AFP/Getty Images )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You're at the grocery store, shopping for Thanksgiving dinner. You've grabbed sweet potatoes, Brussels sprouts and cans of pumpkin. If you're from the Midwest like I am, you're also gearing up for green bean casserole.\u003c/p>\n\u003cp>But when you approach a refrigerated section of the store piled high with turkeys, you're suddenly inundated with labels: natural, fresh, no hormones, young, premium and so on. Pretty soon, your head is spinning, so you grab the nearest one. As you head to the checkout line, you wonder if you've just made an ethical choice or been duped. \u003c/p>\n\u003cp>This scenario has become part of the Thanksgiving experience for many shoppers. If you're like me, you may have told yourself that, someday, you'll learn what all those labels actually mean. Well, today is that day. Because this is your guide to the utterly confusing world of turkey labels — a glossary for the wannabe informed Thanksgiving shopper. \u003c/p>\n\u003cp>\u003cstrong>Fresh\u003c/strong>\u003c/p>\n\u003cp>\u003cem> What you might think it means:\u003c/em> The turkey was slaughtered this morning (or maybe yesterday) and was rushed to my local grocery store, where consumers like me will taste the difference! \u003c/p>\n\u003cfigure id=\"attachment_103950\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-400x407.jpg\" alt='A Butterball turkey for sale in November 2014, in Centreville, Va. Terms like \"premium\" and \"raised without hormones\" tell you little about the quality of the turkey or how it was raised.' width=\"400\" height=\"407\" class=\"size-thumbnail wp-image-103950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-400x407.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-800x813.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-1440x1464.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-1180x1200.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-960x976.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-75x75.jpg 75w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">A Butterball turkey for sale in November 2014, in Centreville, Va. Terms like \"premium\" and \"raised without hormones\" tell you little about the quality of the turkey or how it was raised. \u003ccite>(Paul J. Richards/AFP/Getty Images )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>What it actually means: \u003c/em>\"Fresh\" has nothing to do with the time between slaughter and sale. Instead, it means that the turkey has not been cooled to below 26 degrees Fahrenheit. In other words, it was never frozen. Above 26 degrees Fahrenheit, the meat can remain pliant — you can press it in with your thumb.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Young\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means\u003c/em>: This bird was killed at a younger age than most turkeys and is therefore more tender and delicious. Maybe it also suffered less. \u003c/p>\n\u003cp>\u003cem>What it actually means\u003c/em>: The bird was likely killed at the same age as most other turkeys. According to \u003ca href=\"http://www.goodfoodjobs.com/blog/daisy-freund-senior-manager-farm-animal-welfare-american-society-for-the-prevention-of-cruelty-to-animals/\">Daisy Freund\u003c/a>, an animal welfare certification expert at the American Society for the Prevention of Cruelty to Animals, most commercial turkeys are slaughtered at 16 to 18 weeks, compared to the roughly 10 years turkeys live in the wild. The U.S. Department of Agriculture does not define \"young\" for turkeys, but it \u003ca href=\"http://www.fsis.usda.gov/OPPDE/larc/Policies/Labeling_Policy_Book_082005.pdf\">requires\u003c/a> that turkeys that lived more than a year be labeled as \"yearling\" or \"mature.\"\u003c/p>\n\u003cp>\u003cstrong>Natural\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> The turkeys have been raised in a \"natural\" environment, wandering around in the woods or on a farm, scavenging food and gobble-gobbling their cares away. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> According to the \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/2a9bcae8-ae1e-4248-9ce7-4e752f2f91fc/Turkey_Raised_by_the_Rules.pdf?MOD=AJPERES\">U.S. Department of Agriculture\u003c/a>, it means no artificial ingredients have been added to the turkey meat, and the meat is only minimally processed. But \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, director of consumer safety and sustainability for Consumer Reports, says the term isn't helpful at all. \"It has nothing to do with whether the turkeys got antibiotics every day, were living in filthy conditions or were confined indoors,\" she says. Her organization is campaigning against the use of the term, which they feel misleads consumers. The Food and Drug Administration also has admitted it's a challenge to define the term and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/11/455506222/whats-natural-food-the-government-isnt-sure-and-wants-your-input\">just asked\u003c/a> the public for help. \u003c/p>\n\u003cp>On that note, let's pause for a minute to answer a basic question — how exactly are most turkeys in the U.S. raised? \u003c/p>\n\u003cp>\"The vast majority of turkeys are living in crowded houses — football field-sized sheds that are entirely enclosed — by the tens of thousands,\" says the ASPCA's Freund. She says the 30-pound birds typically have their beaks cut to prevent them from injuring or killing one another, and are allotted an average of two square feet of space. \"It's like living your entire life in Times Square on New Year's Eve,\" she says.\u003c/p>\n\u003cp>Meanwhile, Freund says, manure often piles up beneath the birds, and ammonia hangs thick in the air. Many turkeys are routinely given \u003ca href=\"http://www.npr.org/sections/thesalt/2013/11/26/247377377/did-your-thanksgiving-turkey-take-any-antibiotics\">antibiotics\u003c/a> to prevent them from getting sick. Plus, modern turkeys have been selectively bred to mature quickly and have extremely large breasts (for more white meat). Many have trouble standing and are incapable of having sex — their large chests get in the way, Freund says.\u003c/p>\n\u003cp>To be clear, turkey producers must still meet basic safety standards and the meat should be safe. But terms like \"natural\" may be misleading consumers about how the birds are actually raised.\u003c/p>\n\u003cp>Let's look at a few more dubious labels. \u003c/p>\n\u003cp>\u003cstrong>Free-Range\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> These turkeys roam freely on a farm, pecking at the lush grass and getting more exercise than I do. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> In some cases (on some small farms), it does mean what you're picturing. But Rangan says in the vast majority of cases, \"free-range\" turkeys are raised in the standard, crowded houses. The only difference, she says, is that these birds must have \"access to the outdoors.\"\u003c/p>\n\u003cp>But the word \"access\" is broadly used. \"If the animal never even went outdoors, but you sort of opened and closed the door every day, that would suffice to label the bird as 'free-range,' \" she says.\u003c/p>\n\u003cp>\u003cstrong>Cage-Free\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> This turkey had a better life than most, because at least it wasn't stuffed into a tiny cage. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> This turkey's life was probably the same as most, because turkeys are not raised in cages. The conventional practice — which accounts for well over 95 percent of all commercial turkeys, according to ASPCA — is to raise them in open houses. So, calling a turkey cage-free is sort of like calling a cantaloupe cage-free. \u003c/p>\n\u003cp>\u003cstrong>Premium\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> This turkey is a higher grade of meat, and is more delicious and healthy. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> Basically, nothing. The USDA grades beef cuts with words like \"prime,\" \"choice\" and \"select,\" but premium is not one of their designations and these graded terms are not used for poultry anyway. A company can label any kind of turkey as \"premium.\"\u003c/p>\n\u003cp>\u003cstrong>No Hormones Added\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> This bird is healthier than most because it wasn't pumped full of the hormones that turn some turkeys into the Incredible Hulk. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> Once again, this term is misleading. By USDA law, turkeys (and other poultry) are not allowed to be given growth hormones.\u003c/p>\n\u003cp>\u003cstrong>Humane/Non-Certified Humane\u003c/strong> \u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> Finally, a bird that has been raised according to an ethical set of principles. It was probably treated fairly and lived a decent life. Maybe it even got to kiss its loved ones goodbye. \u003c/p>\n\u003cp>\u003cem>What it actually means: \u003c/em>If there is no certifying agency, which there isn't for this term, the label is probably meaningless, says Rangan from Consumer Reports. That's because the USDA allows companies to come up with their own definition of \"humane\" and it gives its seal of approval if the company meets its own standards. In these cases, \"it probably just means they met the conventional baseline,\" says Rangan.\u003c/p>\n\u003cp>That's most of the virtually meaningless terms. Let's move on to some labels that have at least some significance.\u003c/p>\n\u003cp>\u003cstrong>Kosher\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means: \u003c/em>The turkey was raised according to a stricter set of hygiene standards. It was probably kept cleaner and healthier. \u003c/p>\n\u003cp>\u003cem>What it actually means: \u003c/em>The turkey was probably raised in the same crowded house conditions as most turkeys. The only difference is that it was slaughtered according to a set of \u003ca href=\"http://www.growandbehold.com/index.php?page=Kosher\">kosher principles\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Vegetarian-Fed/Grain-Fed\u003c/strong>\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> This turkey enjoyed a lush supply of greens and grains, replicating its natural diet. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> The bird probably ate what most turkeys eat: corn. But these birds have not had their diets supplemented with animal byproducts, which does happen in some settings. The irony, though, is that turkeys are not natural vegetarians. In the wild, they eat a variety of bugs and worms, along with grass and other plants. \u003c/p>\n\u003cp>\u003cstrong>Raised Without Antibiotics/No Antibiotics Administered\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> These birds were never given any antibiotics of any kind.\u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> These birds were given drugs only if they were sick, but not for growth promotion, feed efficiency or to prevent disease.\u003cstrong> \u003c/strong>That means their producers are contributing less to the risk of antibiotic resistance and to \"superbugs\"— a serious health concern. However, Rangan suggests that consumers look for the USDA label with this term, to verify that the companies have been inspected. And she points out that the label does not mean the birds were raised in more sanitary conditions — only that they were not given routine antibiotics.\u003c/p>\n\u003cp>\u003cstrong>Organic\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means: \u003c/em>These turkeys were raised on a steady diet of organic vegetables, green smoothies and Bikram yoga.\u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> To meet the requirements for the \u003ca href=\"http://www.ams.usda.gov/about-ams/programs-offices/national-organic-program\">USDA's Certified Organic program\u003c/a>, animals must have some access to the outdoors (though there's debate about whether or not most organic turkeys actually go outdoors), be fed only organic feed (non-GMO and grown without chemical pesticides) and must not be given antibiotic drugs on a routine basis. Rangan says organic conditions are \"significantly different\" from conventional conditions. And yet, she says, organic lags behind the conditions enjoyed by humanely raised birds.\u003c/p>\n\u003cp>Which brings us to the final section.\u003c/p>\n\u003cp> There are three main organizations that have publicly available standards for \"humane\" treatment. Birds bearing these labels typically are granted real access to the outdoors, eat a diverse diet and have the opportunity to behave as they would in the wild. You can read more about the specific criteria by clicking on each name.\u003c/p>\n\u003cp>\u003ca href=\"http://animalwelfareapproved.org/\">\u003cstrong>Animal Welfare Approved\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Turkeys with this label come from farms that have been audited at least once a year, and have met criteria for animal welfare, environmental protection and community well-being. According to its website, \"Provisions are made to ensure [the animals'] social interaction, comfort, and physical and psychological well-being.\" \u003c/p>\n\u003cp>\u003ca href=\"http://certifiedhumane.org/\">\u003cstrong>Certified Humane\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This is also a label with clearly defined parameters for animal and environmental care. Its website says, \"The goal of the program is to improve the lives of farm animals by driving consumer demand for kinder and more responsible farm animal practices.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.globalanimalpartnership.org/\">\u003cstrong>Global Animal Partnership, or GAP\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This is a rating system with six different levels, ranging from less crowding (level one) to animals without clipped beaks spending their entire life on the same farm, with enhanced access to the outdoors (level five-plus).\u003c/p>\n\u003cp>To summarize, here's a cheat sheet: \u003c/p>\n\u003cp>\u003cstrong>Labels that mean very little:\u003c/strong> Fresh, Young, Natural, Premium, Cage-Free, Free-Range, No Hormones Added, Humane (not certified or USDA certified) \u003c/p>\n\u003cp>\u003cstrong>Labels that mean something specific:\u003c/strong> Kosher, Raised Without Antibiotics/No Antibiotics Administered, Vegetarian-Fed/Grain-Fed, Organic \u003c/p>\n\u003cp>\u003cstrong>Labels that mean the birds were raised humanely\u003c/strong>: Animal Welfare Approved, Certified Humane, GAP\u003c/p>\n\u003cp>Want more info? Check out Farm Forward's \u003ca href=\"http://buyingpoultry.com/\">poultry buying guide\u003c/a> released Nov. 18.\u003c/p>\n\u003cp>\u003cem>Enjoy this story? Check out our \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/23/370377902/farm-fresh-natural-eggs-not-always-what-they-re-cracked-up-to-be\">guide to egg labels\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Turkeys these days are often plastered with an array of terms that can confuse and even mislead consumers. Here's a glossary of jargon for the wannabe informed Thanksgiving turkey buyer.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_103951\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6.jpg\" alt='\"Free-range\" turkeys at Maple Lawn Farms in Fulton, Md., in November 2014. In some cases, turkeys labeled \"free-range\" roam freely on a farm. But in the vast majority spend most of their time in crowded houses, consumer advocates say.' width=\"2000\" height=\"1320\" class=\"size-full wp-image-103951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6-400x264.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6-800x528.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6-1440x950.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6-1180x779.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/freerangeturkeys_enl-29a1348c257ac2d6fcb709339028d89cc25928f6-960x634.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">\"Free-range\" turkeys at Maple Lawn Farms in Fulton, Md., in November 2014. In some cases, turkeys labeled \"free-range\" roam freely on a farm. But in the vast majority spend most of their time in crowded houses, consumer advocates say. \u003ccite>( Jim Watson/AFP/Getty Images )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You're at the grocery store, shopping for Thanksgiving dinner. You've grabbed sweet potatoes, Brussels sprouts and cans of pumpkin. If you're from the Midwest like I am, you're also gearing up for green bean casserole.\u003c/p>\n\u003cp>But when you approach a refrigerated section of the store piled high with turkeys, you're suddenly inundated with labels: natural, fresh, no hormones, young, premium and so on. Pretty soon, your head is spinning, so you grab the nearest one. As you head to the checkout line, you wonder if you've just made an ethical choice or been duped. \u003c/p>\n\u003cp>This scenario has become part of the Thanksgiving experience for many shoppers. If you're like me, you may have told yourself that, someday, you'll learn what all those labels actually mean. Well, today is that day. Because this is your guide to the utterly confusing world of turkey labels — a glossary for the wannabe informed Thanksgiving shopper. \u003c/p>\n\u003cp>\u003cstrong>Fresh\u003c/strong>\u003c/p>\n\u003cp>\u003cem> What you might think it means:\u003c/em> The turkey was slaughtered this morning (or maybe yesterday) and was rushed to my local grocery store, where consumers like me will taste the difference! \u003c/p>\n\u003cfigure id=\"attachment_103950\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-400x407.jpg\" alt='A Butterball turkey for sale in November 2014, in Centreville, Va. Terms like \"premium\" and \"raised without hormones\" tell you little about the quality of the turkey or how it was raised.' width=\"400\" height=\"407\" class=\"size-thumbnail wp-image-103950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-400x407.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-800x813.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-1440x1464.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-1180x1200.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-960x976.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/turkeylabel1small_enl-a25017d6d96cd1be0cb4cb26391a66b3e5c31c7c-75x75.jpg 75w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">A Butterball turkey for sale in November 2014, in Centreville, Va. Terms like \"premium\" and \"raised without hormones\" tell you little about the quality of the turkey or how it was raised. \u003ccite>(Paul J. Richards/AFP/Getty Images )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>What it actually means: \u003c/em>\"Fresh\" has nothing to do with the time between slaughter and sale. Instead, it means that the turkey has not been cooled to below 26 degrees Fahrenheit. In other words, it was never frozen. Above 26 degrees Fahrenheit, the meat can remain pliant — you can press it in with your thumb.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Young\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means\u003c/em>: This bird was killed at a younger age than most turkeys and is therefore more tender and delicious. Maybe it also suffered less. \u003c/p>\n\u003cp>\u003cem>What it actually means\u003c/em>: The bird was likely killed at the same age as most other turkeys. According to \u003ca href=\"http://www.goodfoodjobs.com/blog/daisy-freund-senior-manager-farm-animal-welfare-american-society-for-the-prevention-of-cruelty-to-animals/\">Daisy Freund\u003c/a>, an animal welfare certification expert at the American Society for the Prevention of Cruelty to Animals, most commercial turkeys are slaughtered at 16 to 18 weeks, compared to the roughly 10 years turkeys live in the wild. The U.S. Department of Agriculture does not define \"young\" for turkeys, but it \u003ca href=\"http://www.fsis.usda.gov/OPPDE/larc/Policies/Labeling_Policy_Book_082005.pdf\">requires\u003c/a> that turkeys that lived more than a year be labeled as \"yearling\" or \"mature.\"\u003c/p>\n\u003cp>\u003cstrong>Natural\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> The turkeys have been raised in a \"natural\" environment, wandering around in the woods or on a farm, scavenging food and gobble-gobbling their cares away. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> According to the \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/2a9bcae8-ae1e-4248-9ce7-4e752f2f91fc/Turkey_Raised_by_the_Rules.pdf?MOD=AJPERES\">U.S. Department of Agriculture\u003c/a>, it means no artificial ingredients have been added to the turkey meat, and the meat is only minimally processed. But \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, director of consumer safety and sustainability for Consumer Reports, says the term isn't helpful at all. \"It has nothing to do with whether the turkeys got antibiotics every day, were living in filthy conditions or were confined indoors,\" she says. Her organization is campaigning against the use of the term, which they feel misleads consumers. The Food and Drug Administration also has admitted it's a challenge to define the term and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/11/455506222/whats-natural-food-the-government-isnt-sure-and-wants-your-input\">just asked\u003c/a> the public for help. \u003c/p>\n\u003cp>On that note, let's pause for a minute to answer a basic question — how exactly are most turkeys in the U.S. raised? \u003c/p>\n\u003cp>\"The vast majority of turkeys are living in crowded houses — football field-sized sheds that are entirely enclosed — by the tens of thousands,\" says the ASPCA's Freund. She says the 30-pound birds typically have their beaks cut to prevent them from injuring or killing one another, and are allotted an average of two square feet of space. \"It's like living your entire life in Times Square on New Year's Eve,\" she says.\u003c/p>\n\u003cp>Meanwhile, Freund says, manure often piles up beneath the birds, and ammonia hangs thick in the air. Many turkeys are routinely given \u003ca href=\"http://www.npr.org/sections/thesalt/2013/11/26/247377377/did-your-thanksgiving-turkey-take-any-antibiotics\">antibiotics\u003c/a> to prevent them from getting sick. Plus, modern turkeys have been selectively bred to mature quickly and have extremely large breasts (for more white meat). Many have trouble standing and are incapable of having sex — their large chests get in the way, Freund says.\u003c/p>\n\u003cp>To be clear, turkey producers must still meet basic safety standards and the meat should be safe. But terms like \"natural\" may be misleading consumers about how the birds are actually raised.\u003c/p>\n\u003cp>Let's look at a few more dubious labels. \u003c/p>\n\u003cp>\u003cstrong>Free-Range\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> These turkeys roam freely on a farm, pecking at the lush grass and getting more exercise than I do. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> In some cases (on some small farms), it does mean what you're picturing. But Rangan says in the vast majority of cases, \"free-range\" turkeys are raised in the standard, crowded houses. The only difference, she says, is that these birds must have \"access to the outdoors.\"\u003c/p>\n\u003cp>But the word \"access\" is broadly used. \"If the animal never even went outdoors, but you sort of opened and closed the door every day, that would suffice to label the bird as 'free-range,' \" she says.\u003c/p>\n\u003cp>\u003cstrong>Cage-Free\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> This turkey had a better life than most, because at least it wasn't stuffed into a tiny cage. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> This turkey's life was probably the same as most, because turkeys are not raised in cages. The conventional practice — which accounts for well over 95 percent of all commercial turkeys, according to ASPCA — is to raise them in open houses. So, calling a turkey cage-free is sort of like calling a cantaloupe cage-free. \u003c/p>\n\u003cp>\u003cstrong>Premium\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> This turkey is a higher grade of meat, and is more delicious and healthy. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> Basically, nothing. The USDA grades beef cuts with words like \"prime,\" \"choice\" and \"select,\" but premium is not one of their designations and these graded terms are not used for poultry anyway. A company can label any kind of turkey as \"premium.\"\u003c/p>\n\u003cp>\u003cstrong>No Hormones Added\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> This bird is healthier than most because it wasn't pumped full of the hormones that turn some turkeys into the Incredible Hulk. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> Once again, this term is misleading. By USDA law, turkeys (and other poultry) are not allowed to be given growth hormones.\u003c/p>\n\u003cp>\u003cstrong>Humane/Non-Certified Humane\u003c/strong> \u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> Finally, a bird that has been raised according to an ethical set of principles. It was probably treated fairly and lived a decent life. Maybe it even got to kiss its loved ones goodbye. \u003c/p>\n\u003cp>\u003cem>What it actually means: \u003c/em>If there is no certifying agency, which there isn't for this term, the label is probably meaningless, says Rangan from Consumer Reports. That's because the USDA allows companies to come up with their own definition of \"humane\" and it gives its seal of approval if the company meets its own standards. In these cases, \"it probably just means they met the conventional baseline,\" says Rangan.\u003c/p>\n\u003cp>That's most of the virtually meaningless terms. Let's move on to some labels that have at least some significance.\u003c/p>\n\u003cp>\u003cstrong>Kosher\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means: \u003c/em>The turkey was raised according to a stricter set of hygiene standards. It was probably kept cleaner and healthier. \u003c/p>\n\u003cp>\u003cem>What it actually means: \u003c/em>The turkey was probably raised in the same crowded house conditions as most turkeys. The only difference is that it was slaughtered according to a set of \u003ca href=\"http://www.growandbehold.com/index.php?page=Kosher\">kosher principles\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Vegetarian-Fed/Grain-Fed\u003c/strong>\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> This turkey enjoyed a lush supply of greens and grains, replicating its natural diet. \u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> The bird probably ate what most turkeys eat: corn. But these birds have not had their diets supplemented with animal byproducts, which does happen in some settings. The irony, though, is that turkeys are not natural vegetarians. In the wild, they eat a variety of bugs and worms, along with grass and other plants. \u003c/p>\n\u003cp>\u003cstrong>Raised Without Antibiotics/No Antibiotics Administered\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means:\u003c/em> These birds were never given any antibiotics of any kind.\u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> These birds were given drugs only if they were sick, but not for growth promotion, feed efficiency or to prevent disease.\u003cstrong> \u003c/strong>That means their producers are contributing less to the risk of antibiotic resistance and to \"superbugs\"— a serious health concern. However, Rangan suggests that consumers look for the USDA label with this term, to verify that the companies have been inspected. And she points out that the label does not mean the birds were raised in more sanitary conditions — only that they were not given routine antibiotics.\u003c/p>\n\u003cp>\u003cstrong>Organic\u003c/strong>\u003c/p>\n\u003cp>\u003cem>What you might think it means: \u003c/em>These turkeys were raised on a steady diet of organic vegetables, green smoothies and Bikram yoga.\u003c/p>\n\u003cp>\u003cem>What it actually means:\u003c/em> To meet the requirements for the \u003ca href=\"http://www.ams.usda.gov/about-ams/programs-offices/national-organic-program\">USDA's Certified Organic program\u003c/a>, animals must have some access to the outdoors (though there's debate about whether or not most organic turkeys actually go outdoors), be fed only organic feed (non-GMO and grown without chemical pesticides) and must not be given antibiotic drugs on a routine basis. Rangan says organic conditions are \"significantly different\" from conventional conditions. And yet, she says, organic lags behind the conditions enjoyed by humanely raised birds.\u003c/p>\n\u003cp>Which brings us to the final section.\u003c/p>\n\u003cp> There are three main organizations that have publicly available standards for \"humane\" treatment. Birds bearing these labels typically are granted real access to the outdoors, eat a diverse diet and have the opportunity to behave as they would in the wild. You can read more about the specific criteria by clicking on each name.\u003c/p>\n\u003cp>\u003ca href=\"http://animalwelfareapproved.org/\">\u003cstrong>Animal Welfare Approved\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Turkeys with this label come from farms that have been audited at least once a year, and have met criteria for animal welfare, environmental protection and community well-being. According to its website, \"Provisions are made to ensure [the animals'] social interaction, comfort, and physical and psychological well-being.\" \u003c/p>\n\u003cp>\u003ca href=\"http://certifiedhumane.org/\">\u003cstrong>Certified Humane\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This is also a label with clearly defined parameters for animal and environmental care. Its website says, \"The goal of the program is to improve the lives of farm animals by driving consumer demand for kinder and more responsible farm animal practices.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.globalanimalpartnership.org/\">\u003cstrong>Global Animal Partnership, or GAP\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This is a rating system with six different levels, ranging from less crowding (level one) to animals without clipped beaks spending their entire life on the same farm, with enhanced access to the outdoors (level five-plus).\u003c/p>\n\u003cp>To summarize, here's a cheat sheet: \u003c/p>\n\u003cp>\u003cstrong>Labels that mean very little:\u003c/strong> Fresh, Young, Natural, Premium, Cage-Free, Free-Range, No Hormones Added, Humane (not certified or USDA certified) \u003c/p>\n\u003cp>\u003cstrong>Labels that mean something specific:\u003c/strong> Kosher, Raised Without Antibiotics/No Antibiotics Administered, Vegetarian-Fed/Grain-Fed, Organic \u003c/p>\n\u003cp>\u003cstrong>Labels that mean the birds were raised humanely\u003c/strong>: Animal Welfare Approved, Certified Humane, GAP\u003c/p>\n\u003cp>Want more info? Check out Farm Forward's \u003ca href=\"http://buyingpoultry.com/\">poultry buying guide\u003c/a> released Nov. 18.\u003c/p>\n\u003cp>\u003cem>Enjoy this story? Check out our \u003ca href=\"http://www.npr.org/sections/thesalt/2014/12/23/370377902/farm-fresh-natural-eggs-not-always-what-they-re-cracked-up-to-be\">guide to egg labels\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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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",
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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",
"datePublished": "2015-11-19T06:00:02-08:00",
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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!",
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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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"title": "As Americans Shop For Thanksgiving, They're Finding Cheaper Prices",
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"content": "\u003cp>Grocers know this: Cheap turkeys will get customers into the store.\u003c/p>\n\u003cp>So this Thanksgiving, despite an avian flu that killed 8 million turkeys, shoppers are having no trouble finding bargain birds priced lower than last year.\u003c/p>\n\u003cp>In fact, store managers have been slicing all sorts of holiday-related food prices this fall.\u003c/p>\n\u003cp>On Tuesday, the Labor Department said its \u003ca href=\"http://www.bls.gov/news.release/cpi.t02.htm\">consumer price index\u003c/a> ticked up a modest 0.2 percent in October, mostly because of higher prices for shelter and medical care. But for food, the increase was just 0.1 percent, the weakest growth rate since May.\u003c/p>\n\u003cp>And many of the foods you'll be buying for the holidays actually have been getting cheaper. For example, the CPI report showed prices for beef roasts fell 1 percent last month, while candy dropped 0.4 percent. Snacks, gravies, coffee, milk, carbonated beverages, frozen vegetables and cheese — all fell in price last month.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To understand what's happening, let's start with the estimated 46 million turkeys we will be eating in coming days. Earlier this year, you may have heard that an avian flu had hit turkeys hard, so you may have been expecting pricier poultry. Turns out, the turkeys most seriously affected were those used for deli products and sausages.\u003c/p>\n\u003cp>Still, grocers did have to pay more for the kinds of turkeys Norman Rockwell painted. The USDA's mid-November \u003ca href=\"http://www.ams.usda.gov/mnreports/pywturkey.pdf\">report\u003c/a> on frozen tom turkeys, in the 16-24 pound range, showed that the average \u003cem>wholesale\u003c/em> price was $1.35 per pound, up from last year's $1.17.\u003c/p>\n\u003cp>But when you get to the store register, you probably won't feel that wholesale price hike. In fact, \u003ca href=\"http://search.ams.usda.gov/mnreports/pywretailturkey.pdf\">USDA says\u003c/a> the \u003cem>retail\u003c/em> price of frozen tom turkeys has fallen to an average of 87 cents a pound, compared with last year's 93 cents. That decline might leave you scratching your head and asking: Why are supermarket prices lower than wholesale prices?\u003c/p>\n\u003cp>Answer: Grocers compete so fiercely that they are willing to lose money on frozen birds to get you into the store.\u003c/p>\n\u003cp>\"Retailers fully expect frozen turkeys to continue to be the draw in supermarket promotions, and prices are expected to remain competitive,\" USDA spokesman Sam Jones-Ellard said in an email about prices.\u003c/p>\n\u003cp>Wal-Mart, for example, says it has cut prices so that the typical 16-pound, premium frozen Butterball turkey will cost $17.44 on average nationally, down 64 cents from one year ago.\u003c/p>\n\u003cp>The USDA says cheaper turkeys also will put downward pressure on prices for roaster chickens and hams in coming days. And with beef-roast prices already sliding, holiday tables likely will be loaded up with protein.\u003c/p>\n\u003cp>If you want to give thanks for the lower prices, you can direct your gratitude to oil producers. They have kept rivers of crude oil flowing despite oceans of inventories. Amid this over-supply, \u003ca href=\"http://www.fuelgaugereport.com/\">gasoline prices\u003c/a> have been dropping. AAA, the auto club, says regular gasoline is selling for $2.14 a gallon on average, compared with $2.88 a year ago. That is making it cheaper for farmers and truckers to get food to your table.\u003c/p>\n\u003cp>Other factors are helping, too: A strong dollar is making it cheaper to import fruits, vegetables, wines and cheeses. And that strong dollar, along with slowing growth in other countries, is reducing global demand for U.S. foods, and leaving more available at lower prices for Americans. At the same time, many U.S. farmers have brought in huge harvests of corn, wheat and soybeans.\u003c/p>\n\u003cp>All of that means the food headed to stores in coming weeks will likely stay cheap. The Labor Department's most recent \u003ca href=\"http://www.bls.gov/news.release/ppi.nr0.htm\">producer price index\u003c/a> showed that in October, wholesale prices for food dropped 0.8 percent for a second straight month. Wholesale eggs showed the biggest cost decline since March 2000.\u003c/p>\n\u003cp>So if you like eggnog, this really will be a season to be jolly. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Grocers faced higher wholesale prices for frozen turkeys this year. But because of fierce competition, they still cut their retail prices. Consumers are finding bargains on other holiday foods, too.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Grocers know this: Cheap turkeys will get customers into the store.\u003c/p>\n\u003cp>So this Thanksgiving, despite an avian flu that killed 8 million turkeys, shoppers are having no trouble finding bargain birds priced lower than last year.\u003c/p>\n\u003cp>In fact, store managers have been slicing all sorts of holiday-related food prices this fall.\u003c/p>\n\u003cp>On Tuesday, the Labor Department said its \u003ca href=\"http://www.bls.gov/news.release/cpi.t02.htm\">consumer price index\u003c/a> ticked up a modest 0.2 percent in October, mostly because of higher prices for shelter and medical care. But for food, the increase was just 0.1 percent, the weakest growth rate since May.\u003c/p>\n\u003cp>And many of the foods you'll be buying for the holidays actually have been getting cheaper. For example, the CPI report showed prices for beef roasts fell 1 percent last month, while candy dropped 0.4 percent. Snacks, gravies, coffee, milk, carbonated beverages, frozen vegetables and cheese — all fell in price last month.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To understand what's happening, let's start with the estimated 46 million turkeys we will be eating in coming days. Earlier this year, you may have heard that an avian flu had hit turkeys hard, so you may have been expecting pricier poultry. Turns out, the turkeys most seriously affected were those used for deli products and sausages.\u003c/p>\n\u003cp>Still, grocers did have to pay more for the kinds of turkeys Norman Rockwell painted. The USDA's mid-November \u003ca href=\"http://www.ams.usda.gov/mnreports/pywturkey.pdf\">report\u003c/a> on frozen tom turkeys, in the 16-24 pound range, showed that the average \u003cem>wholesale\u003c/em> price was $1.35 per pound, up from last year's $1.17.\u003c/p>\n\u003cp>But when you get to the store register, you probably won't feel that wholesale price hike. In fact, \u003ca href=\"http://search.ams.usda.gov/mnreports/pywretailturkey.pdf\">USDA says\u003c/a> the \u003cem>retail\u003c/em> price of frozen tom turkeys has fallen to an average of 87 cents a pound, compared with last year's 93 cents. That decline might leave you scratching your head and asking: Why are supermarket prices lower than wholesale prices?\u003c/p>\n\u003cp>Answer: Grocers compete so fiercely that they are willing to lose money on frozen birds to get you into the store.\u003c/p>\n\u003cp>\"Retailers fully expect frozen turkeys to continue to be the draw in supermarket promotions, and prices are expected to remain competitive,\" USDA spokesman Sam Jones-Ellard said in an email about prices.\u003c/p>\n\u003cp>Wal-Mart, for example, says it has cut prices so that the typical 16-pound, premium frozen Butterball turkey will cost $17.44 on average nationally, down 64 cents from one year ago.\u003c/p>\n\u003cp>The USDA says cheaper turkeys also will put downward pressure on prices for roaster chickens and hams in coming days. And with beef-roast prices already sliding, holiday tables likely will be loaded up with protein.\u003c/p>\n\u003cp>If you want to give thanks for the lower prices, you can direct your gratitude to oil producers. They have kept rivers of crude oil flowing despite oceans of inventories. Amid this over-supply, \u003ca href=\"http://www.fuelgaugereport.com/\">gasoline prices\u003c/a> have been dropping. AAA, the auto club, says regular gasoline is selling for $2.14 a gallon on average, compared with $2.88 a year ago. That is making it cheaper for farmers and truckers to get food to your table.\u003c/p>\n\u003cp>Other factors are helping, too: A strong dollar is making it cheaper to import fruits, vegetables, wines and cheeses. And that strong dollar, along with slowing growth in other countries, is reducing global demand for U.S. foods, and leaving more available at lower prices for Americans. At the same time, many U.S. farmers have brought in huge harvests of corn, wheat and soybeans.\u003c/p>\n\u003cp>All of that means the food headed to stores in coming weeks will likely stay cheap. The Labor Department's most recent \u003ca href=\"http://www.bls.gov/news.release/ppi.nr0.htm\">producer price index\u003c/a> showed that in October, wholesale prices for food dropped 0.8 percent for a second straight month. Wholesale eggs showed the biggest cost decline since March 2000.\u003c/p>\n\u003cp>So if you like eggnog, this really will be a season to be jolly. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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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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"description": "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. ",
"title": "Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie | KQED",
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"headline": "Thanksgiving Dessert: Classic Spiced Maple Pumpkin Pie",
"datePublished": "2015-11-16T07:00:06-08:00",
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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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"description": "No Thanksgiving meal is complete without cranberry sauce in some guise. This tangy version is excellent alongside turkey and all the trimmings.",
"title": "Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney | KQED",
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"headline": "Thanksgiving Side Dish: Sweet and Tangy Cranberry-Apple Chutney",
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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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"disqusTitle": "Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger",
"title": "Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I love starting an elegant dinner or holiday meal with a small bowl of soup, just to get everyone’s appetites revved up. It doesn’t need to be anything elaborate, and I tend to steer away from anything heavy or overly rich since there is a big meal ahead. But something gorgeous, smooth and silky, with loads of flavor, is just the ticket. I prefer to serve soups that are filled with seasonal vegetables, and at this time of year, there's nothing more seasonal and more universally friendly (read: kid-and-picky-family-eater-friendly) than a simple yet seductive bowl of creamy butternut squash soup.\u003c/p>\n\u003cp>Just to make this a little more special than your everyday butternut squash soup—and I daresay that this could be eaten every day and anytime you want a nice, warm utterly delicious bowl of soup—I added a few tart apples, plenty of fresh ginger root, and a dash of cream.\u003c/p>\n\u003cp>For a big gathering, serve this as passed appetizers in shot glasses, topped with a little dollop of crème fraiche and chopped fresh herbs for garnish.\u003c/p>\n\u003cfigure id=\"attachment_103304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg\" alt=\"Peel the butternut squash\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the butternut squash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Butternut Squash Soup with Apples and Ginger\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>2 1/2 to 3 lb butternut squash, peeled, seeded, and cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 tart apples, peeled, cored and chopped\u003c/li>\n\u003cli>2 teaspoons grated fresh ginger\u003c/li>\n\u003cli>3 1/2 cups chicken stock, plus more as needed\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>Crème fraiche, for serving\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf parsley leaves, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg\" alt=\"Slice the squash horizontally and scoop out the seeds. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the squash horizontally and scoop out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg\" alt=\"Slice squash into 1-inch cubes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice squash into 1-inch cubes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103287\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg\" alt=\"Dice onion.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103292\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg\" alt=\"Peel, core and chop apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, core and chop apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg\" alt=\"Grate ginger.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grate ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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 450F. Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. Roast, turning occasionally, until tender, about 30 to 40 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg\" alt=\"Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg\" alt=\"Roast, turning occasionally, until tender, about 30 to 40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, turning occasionally, until tender, about 30 to 40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, wide saucepan, melt the butter over medium heat. Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. Stir in the roasted squash, chicken stock, and cream.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg\" alt=\"Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg\" alt=\"Stir in the roasted squash, chicken stock, and cream.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the roasted squash, chicken stock, and cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In batches if necessary, ladle the soup mixture into a blender and puree until silky smooth. Add enough additional chicken stock as needed to produce an even consistency. Return to the saucepan and re-warm the soup until hot.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-blend1.jpg\" alt=\"Ladle the soup mixture into a blender and puree until silky smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ladle the soup mixture into a blender and puree until silky smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103297\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg\" alt=\"Add enough additional chicken stock as needed to make a smooth consistency.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add enough additional chicken stock as needed to make a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg\" alt=\"Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each portion with a dollop of crème fraiche and a sprinkle of parsley and 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": "Start your Thanksgiving meal off right with this velvety soup made from seasonal butternut squash, tart apples, spicy ginger, and a dash of cream. ",
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"description": "Start your Thanksgiving meal off right with this velvety soup made from seasonal butternut squash, tart apples, spicy ginger, and a dash of cream. ",
"title": "Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger | KQED",
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"headline": "Thanksgiving Starter: Creamy Roasted Butternut Squash Soup with Apples and Ginger",
"datePublished": "2015-11-14T07:00:26-08:00",
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"slug": "thanksgiving-starter-creamy-roasted-butternut-squash-soup-with-apples-and-ginger",
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"source": "Thanksgiving Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love starting an elegant dinner or holiday meal with a small bowl of soup, just to get everyone’s appetites revved up. It doesn’t need to be anything elaborate, and I tend to steer away from anything heavy or overly rich since there is a big meal ahead. But something gorgeous, smooth and silky, with loads of flavor, is just the ticket. I prefer to serve soups that are filled with seasonal vegetables, and at this time of year, there's nothing more seasonal and more universally friendly (read: kid-and-picky-family-eater-friendly) than a simple yet seductive bowl of creamy butternut squash soup.\u003c/p>\n\u003cp>Just to make this a little more special than your everyday butternut squash soup—and I daresay that this could be eaten every day and anytime you want a nice, warm utterly delicious bowl of soup—I added a few tart apples, plenty of fresh ginger root, and a dash of cream.\u003c/p>\n\u003cp>For a big gathering, serve this as passed appetizers in shot glasses, topped with a little dollop of crème fraiche and chopped fresh herbs for garnish.\u003c/p>\n\u003cfigure id=\"attachment_103304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg\" alt=\"Peel the butternut squash\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-peel-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the butternut squash \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Roasted Butternut Squash Soup with Apples and Ginger\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>2 1/2 to 3 lb butternut squash, peeled, seeded, and cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 medium yellow onion, diced\u003c/li>\n\u003cli>2 tart apples, peeled, cored and chopped\u003c/li>\n\u003cli>2 teaspoons grated fresh ginger\u003c/li>\n\u003cli>3 1/2 cups chicken stock, plus more as needed\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>Crème fraiche, for serving\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf parsley leaves, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg\" alt=\"Slice the squash horizontally and scoop out the seeds. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-clean-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the squash horizontally and scoop out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg\" alt=\"Slice squash into 1-inch cubes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-squash2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice squash into 1-inch cubes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103287\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg\" alt=\"Dice onion.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-chop-onion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dice onion. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103292\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg\" alt=\"Peel, core and chop apples.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cut-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, core and chop apples. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103296\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg\" alt=\"Grate ginger.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-grate-ginger-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grate ginger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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 450F. Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. Roast, turning occasionally, until tender, about 30 to 40 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg\" alt=\"Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-olive-oil-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the butternut squash on a rimmed baking sheet and toss with a drizzle of olive oil and sprinkle with kosher salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg\" alt=\"Roast, turning occasionally, until tender, about 30 to 40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-squash-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, turning occasionally, until tender, about 30 to 40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, wide saucepan, melt the butter over medium heat. Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. Stir in the roasted squash, chicken stock, and cream.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg\" alt=\"Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-cooked-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add a glug of olive oil and the onion, apples, and ginger and cook, stirring, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103283\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg\" alt=\"Stir in the roasted squash, chicken stock, and cream.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-add-liquid-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the roasted squash, chicken stock, and cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In batches if necessary, ladle the soup mixture into a blender and puree until silky smooth. Add enough additional chicken stock as needed to produce an even consistency. Return to the saucepan and re-warm the soup until hot.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-blend1.jpg\" alt=\"Ladle the soup mixture into a blender and puree until silky smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-blend1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ladle the soup mixture into a blender and puree until silky smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103297\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg\" alt=\"Add enough additional chicken stock as needed to make a smooth consistency.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-kim-blending-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add enough additional chicken stock as needed to make a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg\" alt=\"Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/butternut-soup-finish-double-horizontal1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each portion with a dollop of crème fraiche and a sprinkle of parsley and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"id": "bbc-world-service",
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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},
"link": "/radio/program/how-i-built-this",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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