If you worry every year about what to do with the leftovers from your Thanksgiving feast, worry no more! Norman King suggests these recipes to turn your leftovers into four new tasty treats.
Recipe: Sweet potato casserole waffles with blackberry butter (on this page) Recipe: Turkey-andouille gumbo with roasted potatoes (on this page) Recipe: Deep fried pecan pie (on this page) Recipe: Cranberry old fashioned cocktail (on this page)Make the waffle batter: Turn the flour and salt in a large mixing bowl. Add 1 tablespoon sugar for savory waffles, or 2 tablespoons sugar for sweet waffles. Whisk to lighten the flour mixture. Crack the eggs into a medium bowl and whisk them lightly. Melt the butter in a medium saucepan over medium-low heat, stirring with a wooden spoon and scraping the browning milk solids on the bottom of the pot to make sure they color evenly, until the butter is the color of a filbert in the shell and the kitchen smells miraculous, about 8 minutes.
Pull the pan off the heat and pour the milk into the butter. Ladle some of the warm milk mixture into the beaten eggs and whisk to warm them. Add another ladleful, whisk, and pour the egg mixture into the milk and butter in the saucepan. Whisk again to combine. Sprinkle the yeast over the surface and let stand for 5 minutes.
Pour the milk mixture into the dry ingredients and whisk lightly. Stir in the vanilla (you may skip the vanilla if you are making savory waffles.) Cover and refrigerate overnight. In the morning, the batter will have risen significantly and be dimpled with tiny fermentation bubbles. Stir the batter down with a ladle. It should be thick, but still distinctly fluid (if the batter appears sluggishly thick, add up to 2 tablespoons additional cold milk one tablespoon at a time, stirring gently after each addition.) Note: the tiny flecks in the batter are milk solids that browned with the butter.
Stir in a cup or so of sweet potato casserole into waffle batter. Cook the waffles: heat the waffle iron on the desired setting. When it's ready, ladle in some batter, and cook until done. The amount of batter you use will depend on the dimensions of your particular waffle iron. Remove and serve immediately with honey butter or another topping. If you're the one on the waffle iron, don't plan on sitting down until the batter is gone. A light dusting of powdered sugar is recommended for visual appeal.
Makes 6 thick belgian or 12 to 15 regular waffles (depending on depth of waffle iron)
Cook sausage in a large skillet over medium heat, stirring often, 7 minutes or until browned. Remove sausage; drain and pat dry with paper towels. Heat oil in a stainless-steel dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 18 to 20 minutes or until flour is caramel-colored. (Do not burn mixture.) Reduce heat to low, and cook, whisking constantly, until mixture is milk chocolate-colored and texture is smooth (about 2 minutes).
Increase heat to medium. Stir in onion, next 4 ingredients, and, if desired, ground red pepper. Cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add turkey and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 1 hour and 30 minutes to 1 hour and 40 minutes or until done. Preparation for the potatoes. Preheat oven to 450 degrees F. Stir together all ingredients in a large bowl. Place potatoes in a single layer in a lightly greased 15- x 10-inch jelly-roll pan. Bake 40 to 45 minutes or until tender and browned, stirring twice. Place roasted potatoes in serving bowls. Spoon gumbo over potatoes. Serve immediately with desired toppings.
Preheat oven to 325 degrees F. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar. Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves. Bake for 30 minutes; reduce oven temperature to 300 degrees F, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.
Prepare deep-fry mixture. Chop up pork cracklins and place in bowl. Combine molasses with buttermilk and eggs in a separate bowl. Stir mixture. Dip pie slice in flour. Then transfer to liquid mixture. Finally roll pie slice in pork cracklins Place pie slice in deep fryer at 350 degrees F. Fry for 1 to 2 minutes or until crispy. Ladle pie slice and place on napkins to bloat excess oil. Let cool. Combine heavy cream, powdered sugar and bourbon in mixer. Place a dollop of whip on top of pie.
Mash orange wedge, sugar cube, and bitters against bottom and sides of a 10-ounce old fashioned glass using a muddler or wooden spoon. Fill glass with crushed ice. Stir in bourbon, cranberry sauce, and a splash of club soda. Garnish, if desired. Serve immediately.
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