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What to do with Thanksgiving Leftovers: Sweet-n-Savory Potstickers

Nov 19 by Chef Hollie Greene Leave a Comment

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Growing up, my dad always looked forward to his leftover Thanksgiving turkey sandwich piled high and slathered with mayo and cranberry relish. There is no denying it remains to be a really delicious way to use up Thanksgiving leftovers, but this year I’m excited to try a new family tradition where everyone can get in on the fun–making potstickers with a whole host of holiday leftovers.

potstickerscollage

For years, I’ve heard beautiful memories from my husband and his children about their potsticker assembly cooking sessions. That’s what’s great about potstickers. They truly are a team sport! While your extended family is in town, especially the kiddos, making potstickers is a great way to bond over a cooking activity that you’ll remember for years to come.

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And for those of us who hate to waste food, potstickers help you get creative so that even those leftover cranberries get put to good use in the form of a spicy dipping sauce! The really cool thing is that I’m sure your family will find their own creative combination this year as you mix ingredients. My husband, who truly is a pro at making these, was delightfully surprised by my leftover sweet potato version in a brown butter sauce. I’m counting on the fact that we’ll have a whole tray to freeze and enjoy on another weeknight when we’re hankering for some of those delicious creations we made together with family!

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Leftover Turkey Potstickers with a Spicy Cranberry Dipping Sauce
2015-11-16 23:17:59
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Ingredients
  1. Leftover turkey, dark and white meat, approximately 2 cups
  2. Cremini mushrooms, 8 oz., pre-sliced
  3. Savory (or Napa) cabbage, 1 small
  4. Green onions, 1 small bunch
  5. Vegetable oil, 1-2 TBSP
  6. Soy sauce, ¼ cup
  7. Sesame oil, 2-3 TBSP
  8. Potsticker (Gyoza) wrappers, 1 package
Spicy Cranberry Dipping Sauce
  1. Leftover cranberry sauce, ½ cup
  2. Soy Sauce, 1 TBSP
  3. Rice wine vinegar, 1 TBSP
  4. Sriracha sauce (or chili sauce), ¼ tsp
  5. Red chili flakes, ¼ tsp
Prep
  1. Chop leftover turkey into small pieces.
  2. Chop cabbage, mushrooms, and green onion into small pieces (mince).
  3. Heat a skillet over medium high heat, add enough vegetable oil to coat the surface, followed by the mushrooms, cabbage, and green onion. Saute on medium high heat for 3-4 minutes.
  4. Once the vegetables start to wilt, add the soy sauce and sesame oil. Cook another 1-2 minutes. Turn off heat and mix vegetables with the cut up turkey.
  5. To make the cranberry dipping sauce, place all of the ingredients in a medium bowl and mix together. Set aside for cooked potstickers.
Assemble Potstickers
  1. Put tap water in a small bowl. You’ll use this to help seal the potstickers.
  2. Hold the round potsticker dough in your hand. First, dip your finger in the water and run it around the outer edge of the potsticker round.
  3. Next, using a spoon, put your filling in the center of the round. Be careful to not overstuff your potsticker!
  4. Fold the dough over the filling to form a half circle. Seal the edges with your hand.
  5. As a design technique, you can pinch a little skin and fold along the edge of the potsticker (starting at the center and working towards each of the edges).
  6. Make as many potstickers as you can until your filling runs out! I like to line them up on a cookie sheet. We press them down a little when we set them down, which will help the bottoms to brown when you fry them in the pan. Any potstickers we don’t cook that day, we freeze on the cookie sheet and then transfer to a freezer bag until ready to cook on another day.
Cook
  1. Preheat a non-stick pan over medium high heat. Add 1-2 teaspoons of vegetable oil.
  2. When the oil is warmed, place potstickers flat side down in the pan. Allow bottoms to brown for 3-4 minutes. Note: you'll have to cook potstickers in batches. Try not to overcrowd your pan.
  3. Once you’ve gotten a good browning on the bottoms of the potstickers, add ¼ cup water to the pan and cover to help them steam and finish cooking for another 2 minutes.
  4. Once the water has evaporated, you can add a little more sesame oil to the pan if you desire for flavor and to finish browning the potstickers in the pan.
JoyFoodly http://www.joyfoodly.com/
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Leftover Sweet Potato Casserole Potstickers
2015-11-16 23:25:53
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Ingredients
  1. Leftover mashed sweet potatoes or sweet potato casserole
  2. Potsticker (Gyoza) wrappers, 1 package
  3. Vegetable oil, 2 tsp.
  4. Butter, 4 TBSP (cubed)
  5. Sage (fresh), 3 leaves, chopped
Prep
  1. Place leftover mashed sweet potatoes (or sweet potato casserole) into a bowl.
  2. Make the brown butter sage sauce and set aside: heat butter over medium high heat until milk solids start separating from butterfat. Swirl butter in pan. When you start to smell hazelnuts and brown bits start to form, add the chopped sage and remove from heat.
Assemble Potstickers
  1. Put tap water in a small bowl. You’ll use this to help seal the potstickers.
  2. Hold the round potsticker dough in your hand. First, dip your finger in the water and run it around the outer edge of the potsticker round.
  3. Next, using a spoon, put your filling in the center of the round. Be careful to not overstuff your potsticker!
  4. Fold the dough over the filling to form a half circle. Seal the edges with your hand.
  5. As a design technique, you can pinch a little skin and fold along the edge of the potsticker (starting at the center and working towards each of the edges).
  6. Make as many potstickers as you can until your filling runs out! I like to line them up on a cookie sheet. We press them down a little when we set them down, which will help the bottoms to brown when you fry them in the pan. Any potstickers we don’t cook that day, we freeze on the cookie sheet and then transfer to a freezer bag until ready to cook on another day.
Cook
  1. Preheat a non-stick pan over medium high heat. Add 1-2 teaspoons of vegetable oil.
  2. When the oil is warmed, place potstickers flat side down in the pan. Allow bottoms to brown for 3-4 minutes. Note: you'll have to cook potstickers in batches. Try not to overcrowd your pan.
  3. Once you’ve gotten a good browning on the bottoms of the potstickers, add ¼ cup water to the pan and cover to help them steam and finish cooking for another 2 minutes.
  4. Once the water has evaporated, add the brown butter sage sauce to the pan and coat sweet potato potstickers in the sauce.
JoyFoodly http://www.joyfoodly.com/

Filed Under: Seasonal Recipes Tagged With: appatizers, dinner, fall, leftovers, thanksgiving, turkey

Build Your Thanksgiving Around Vegetables First!

Nov 20 by Chef Hollie Greene Leave a Comment

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11-20 top photo option 2 The turkey is the easy part. Well, maybe you need to decide between how many pounds to buy and whether to go heritage bird or regular old wild turkey, but when it comes to pleasing everyone with the side dishes, this is never an easy feat. This Thanksgiving, I’d love to help you make those veggie sides the main event in your holiday planning–from the appetizers to the salads and mashed starches to the heavenly finish of a sweet dessert. And as you know at JoyFoodly, we’ll be cooking gluten free for the entire delicious meal!

Our Joyful Round-up: Veggie Loving Dishes for Thanksgiving

Let’s start with the appetizers:

An appetizer sure to please the kiddos and the adults alike is my Heavenly Baked Brussels Sprouts Dip, one of our new winter season Joyful 12 veggie loving recipes. Make this one ahead and reheat 15 minutes before your guests arrive!

11-20 Brussels sprouts dip photo

 Soups and Salads are a great way to kick off your holiday meal

It’s inevitable that even with the best planning, there will always be last minute fixes. Last Thanksgiving, we forgot to cook the mashed potatoes. So while we were hurrying to boil those spuds, our back-up plan of having a soup ready to dish out into little coffee mugs kept our guests satisfied until we were ready to begin our feast. My Sweet and Spicy Apple Pumpkin soup may just save your day as well!

11-20 sweet and spicy apple pumpkin soup

 Long gone are the days of canned beets! Help your family members young and old fall in love with our new age take on a fall favorite with this easy Sweet Beet and Arugula Salad with Candied Walnuts.

11-20 sweet beet salad

 Say goodbye to marshmallow topped veggie sides!

Don’t get me wrong. I’m not a marshmallow hater! However, my updated version of this sweet potato casserole will let the vegetable be the star of this dish instead of being hidden under a mound of sugary pillows. As an added bonus, my Sweet Potato and Candied Pecan Mini Pumpkins are a great side project for your kids to help you assemble!

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Finish strong with my Southern dessert that’s beyond words delicious

I know that canned pumpkin pies are required on every holiday menu, but for me, nothing compares to my childhood favorite dessert, the Chocolate Pecan Pie. That’s just how I express my love and gratefulness, ya’ll. Here’s to you and your family being blessed by good health and an abundance of joy during this holiday season.

11-20 pecan pie option 2

 

Heavenly Baked Brussels Sprouts Dip
2014-11-17 15:13:48
Serves 4
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. brussels sprouts, 2 cups
  2. onion (yellow), ½
  3. olive oil, 2 TBS
  4. salt, 1 ½ tsp (divided)
  5. plain yogurt, ½ cup
  6. cream cheese, 4 oz
  7. mozzarella cheese, 2 cups grated
  8. black pepper, ¼ tsp
  9. fresh thyme, approximately 2 TBS
  10. gluten free round tortilla chips (optional), 1 bag
Prep
  1. Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.
  2. Wash all produce.
  3. Preheat oven to 350F.
  4. Cut brussels sprouts in halves. Then, thinly slice into thin strips.
  5. Cut onion into small dice.
  6. Grate mozzarella cheese, if not already grated.
  7. Remove thyme leaves from the branches and rough chop. Set aside.
Cook
  1. In a preheated sauté pan, pan sear brussels sprouts and onions in two tablespoons olive oil and 1 teaspoon salt on medium high heat for 5 minutes.
  2. In a separate bowl, put 1 cup of the grated cheese, cream cheese, yogurt, ½ teaspoon salt, black pepper, and chopped thyme. Set aside the remaining grated mozzarella cheese to use as a topping.
  3. Add the sauteed brussels sprouts and onions to the bowl with the cheese and stir until combined.
  4. Transfer to an ovenproof baking dish. Top with the remaining mozzarella cheese.
  5. Bake at 350F for 15 minutes.
  6. To brown the cheese on top, turn on your broiler and let brown for 3-5 minutes.
  7. Enjoy with tortilla chips or your favorite crackers!
By Chef Hollie
JoyFoodly http://www.joyfoodly.com/

Filed Under: Joyful Updates, Seasonal Recipes Tagged With: apple, beet, brussels sprouts, crab, dinner, fall, pecan pie, pumpkin, seasonal produce, thanksgiving, winter

Hey, I’m Chef Hollie!

Here at JoyFoodly we help families joyfully eat more fruits and veggies each season. I am passionate about helping parents feel good about the food they feed their kids.

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The information on this website is designed for educational and entertainment purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use the information found on this website to diagnose or treat any health problems or illnesses. Always seek the advice of a physician or other qualified healthcare providers (such as a pediatric dietitian) with any questions regarding a medical condition, nutritional issue or any eating/feeding problem.