Recipes for Thanksgiving Leftovers

 

BREAKFAST

Chicken Hash with Eggs

Contributed by Jonathan Waxman

• TOTAL TIME: 45 MIN
• SERVINGS: 4

• FAST

Using leftover chicken in a hash with green pepper, onion and jalapeños makes a nice, hearty breakfast. A dash of hot sauce is delicious here.

1. 2 tablespoons unsalted butter
2. 2 tablespoons extra-virgin olive oil
3. 1 cup finely chopped green bell pepper
4. 3/4 cup finely chopped onion
5. 2 large jalapeños—stemmed, seeded and minced
6. 2 garlic cloves, minced
7. 1/2 teaspoon finely chopped thyme
8. Kosher salt
9. Freshly ground pepper
10. 1 large baked potato, peeled and cut into 1/2-inch dice (2 1/2 cups)
11. 2 cups diced or shredded cooked chicken
12. 4 large eggs
13. Freshly grated Parmigiano-Reggiano cheese, for sprinkling

1. In a large cast-iron skillet, melt the butter in the olive oil. Add the green pepper, onion, jalapeños, garlic, thyme and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 7 minutes. Stir in the potato and chicken and flatten the mixture with a spatula. Cook over high heat until crusty on the bottom, about 5 minutes. Working in sections, turn the hash over and cook until browned on the other side, 3 to 5 minutes.
2. Using the back of a spoon, make 4 depressions in the hash. Carefully crack the eggs into the depressions and season with salt and pepper. Cover the skillet and cook over moderate heat until the egg whites are just set but the yolks are runny, about 4 minutes. Sprinkle the hash with grated cheese and serve right out of the skillet. 

 

Brioche French Toast with Brown Sugar-Cranberry Sauce

Contributed by Zoe Nathan

• TOTAL TIME: 35 MIN
• SERVINGS: 6

• FAST
• VEGETARIAN

Zoe Nathan likes using brioche to give this French toast a lovely, custard-like texture. The tart, creamy cranberry sauce, made with fresh or frozen cranberries, is a great alternative to maple syrup.

 

cranberry sauce

1. 2 cups fresh or frozen cranberries, thawed and chopped
2. 1/2 cup plus 2 tablespoons packed light brown sugar
3. 4 large strips of orange zest
4. 1/2 teaspoon salt
5. 6 tablespoons unsalted butter, cubed
6. 1/4 cup heavy cream

french toast

1. 6 large eggs
2. 3/4 cup heavy cream
3. 1 1/2 tablespoons packed light brown sugar
4. 1/4 teaspoon pure vanilla extract
5. 1/4 teaspoon salt
6. Unsalted butter, for greasing
7. Twelve 1-inch-thick slices of brioche (1 pound)
8. Lightly sweetened whipped cream, for serving

1. MAKE THE CRANBERRY SAUCE In a medium saucepan, combine the chopped cranberries with the light brown sugar, orange zest, salt and 2 tablespoons of water and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the cranberries are soft and the sauce is ruby-colored, 3 to 5 minutes. Remove the cranberry mixture from the heat and whisk in the butter and heavy cream. Cook over moderately low heat, whisking, until the butter is completely melted and the sauce is hot, about 3 minutes. Discard the orange zest. Keep the cranberry sauce warm over very low heat.
2. MAKE THE FRENCH TOAST Preheat the oven to 225°. In a large baking dish, whisk the eggs with the heavy cream, light brown sugar, vanilla extract and salt. Heat a large cast-iron griddle and lightly butter it. Working in batches, dip half of the brioche slices in the egg mixture, turning them, until they are well-moistened. Transfer the soaked brioche to the griddle and cook over moderate heat, turning once, until the French toast is golden and cooked through, about 4 minutes. Transfer the French toast to a baking sheet, cover loosely with aluminum foil and keep warm in the oven. Repeat with the remaining brioche slices. Serve the French toast with the cranberry sauce and whipped cream.

Make AheadThe cranberry sauce can be refrigerated for up to 3 days. Reheat gently before serving.

LUNCH

 

Vegetable Turkey Soup with Cornmeal Noodles

Contributed by Grace Parisi

• ACTIVE: 1 HR
• TOTAL TIME: 5 HRS
• SERVINGS: 6  

 

 

 

1. 2 large eggs, at room temperature
2. 1/2 cup milk
3. 1 tablespoon snipped chives
4. 1 tablespoon minced parsley
5. 1 cup all-purpose flour
6. 1/4 cup cornmeal
7. Pinch of cayenne
8. Pinch of dried sage
9. Kosher salt
10. 2 tablespoons extra-virgin olive oil
11. 2 medium leeks, white and tender green parts only, very thinly sliced
12. 2 large carrots, thinly sliced
13. 2 quarts Rich Turkey Stock
14. 1/2 pound white button mushrooms, quartered
15. 1 cup frozen baby peas, thawed
16. Freshly ground pepper
17. 1 1/4 pounds roast turkey, preferably dark meat, shredded (4 cups)

1. In a medium bowl, whisk the eggs with the milk, chives and parsley. Add the flour, cornmeal, cayenne, sage and 1 teaspoon of salt; stir until evenly moistened.
2. Heat 1 tablespoon of the oil in a large stockpot. Add the leeks and carrots and cook over moderate heat, stirring occasionally, until crisp-tender, about 8 minutes. Add the stock and bring to a simmer. Cook over moderate heat until the carrots are tender, about 5 minutes.
3. Meanwhile, heat the remaining 1 tablespoon of oil in a medium skillet. Add the mushrooms and cook over high heat until browned, about 5 minutes. Add the mushrooms and the peas to the soup. Season with salt and pepper. Let simmer over moderate heat.
4. Spread 1/2 cup of the noodle batter onto the center of an inverted cake pan. Using a large offset spatula, scrape 1/4-inch strips into the soup, creating long, thin noodles. Repeat with the remaining batter. Gently stir the soup to separate the noodles and cook until tender, about 2 minutes. Add the turkey and cook just until hot, then serve. 

 

Easiest Chicken Tacos

Contributed by Jonathan Waxman

• TOTAL TIME: 20 MIN
• SERVINGS: 4

• BASIC-EASY
• FAST

Easy and fast, these tacos are great for a weeknight dinner. Adding jalapeño to the chicken gives it a nice, unexpected heat.

1. 2 cups shredded rotisserie chicken
2. 1 small jalapeño, thinly sliced crosswise
3. 2 tablespoons extra-virgin olive oil
4. Kosher salt
5. Freshly ground pepper
6. 1 cup finely shredded green cabbage
7. 1 tablespoon fresh lemon juice
8. 1 tablespoon fresh lime juice
9. 1/2 teaspoon hot sauce
10. Warm corn tortillas, shredded pepper jack cheese, guacamole and cilantro leaves, for serving

1. Preheat the oven to 350°. In a medium baking dish, toss the chicken with the jalapeño and 1 tablespoon of the olive oil and season with salt and pepper. Cover with foil and bake for about 10 minutes, until hot.
2. Meanwhile, in a medium bowl, toss the cabbage with the lemon juice, lime juice, hot sauce and the remaining 1 tablespoon of olive oil; season with salt and pepper.
3. To serve, fill warm corn tortillas with the chicken, cabbage, cheese, guacamole and cilantro.

 

Chipotle Chilaquiles

Contributed by Rick Bayless

• TOTAL TIME: 40 MIN
• SERVINGS: 4

• FAST

 

Chilaquiles is a basic Mexican dish created to use up leftovers like tortillas, chiles, shredded chicken and cheese. Rick Bayless keeps the recipe simple by doctoring canned tomatoes with canned chipotles in adobo, available at Latin grocers and many supermarkets.

1. One 28-ounce can whole tomatoes, drained and 1/2 cup liquid reserved
2. 2 chipotles in adobo
3. 1 1/2 tablespoons vegetable oil
4. 1 large white onion, thinly sliced
5. 3 garlic cloves, very finely chopped
6. 1 1/2 cups chicken stock or low-sodium broth
7. Salt
8. 8 ounces tortilla chips
9. 1 1/2 cups shredded chicken
10. 1/4 cup freshly grated Parmesan cheese or queso añejo (see Note)
11. 1/3 cup sour cream
12. 1/4 cup finely chopped cilantro leaves

1. In a blender, combine the tomatoes with their reserved 1/2 cup of liquid and the chipotles; blend until almost smooth.
2. In a very large, deep skillet, heat the oil. Add two-thirds of the onion and cook over moderately high heat until browned around the edges, about 6 minutes. Add the garlic and cook for 1 minute. Pour in the tomato puree and simmer, stirring, until slightly thickened, about 5 minutes. Stir in the stock and boil the sauce over moderately high heat until slightly thickened, about 2 minutes. Season with salt and remove from the heat.
3. Gently stir the tortilla chips into the sauce, making sure they are well coated. Top with the remaining onion, the shredded chicken and the Parmesan cheese. Dollop the sour cream over the chilaquiles, sprinkle with the cilantro and serve immediately.

Make AheadThe recipe can be prepared through Step 2 and refrigerated overnight. Reheat the chipotle-tomato sauce before proceeding. NotesQueso añejo is an aged Spanish white cheese that's slightly salty. 

 

 

Walnut-Cranberry Turkey Salad

Contributed by Grace Parisi

• TOTAL TIME: 20 MIN
• SERVINGS: 6

• FAST
• HEALTHY
• MAKE-AHEAD

The dressing for this light, delicious turkey salad is made with low-fat mayonnaise, yogurt and chopped herbs.

1. 1 cup walnuts (4 ounces)
2. 3/4 cup low-fat plain Greek yogurt
3. 1/4 cup low-fat mayonnaise
4. 1/4 cup chopped flat-leaf parsley
5. 1/4 cup snipped chives
6. 1 tablespoon chopped tarragon
7. Salt
8. Freshly ground pepper
9. 1 1/4 pounds roast turkey, diced (4 cups)
10. 3/4 cup dried cranberries
11. 8 ounces mixed greens, such as baby kale, baby arugula and chopped radicchio (8 packed cups)
12. 2 tablespoons extra-virgin olive oil
13. 1 tablespoon fresh lemon juice

1. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 10 minutes, until golden and fragrant. Let cool, then coarsely chop the nuts.
2. In a large bowl, whisk the yogurt with the mayonnaise, parsley, chives and tarragon and season with salt and pepper. Fold in the turkey, cranberries and walnuts.
3. In another bowl, toss the mixed greens with the oil and lemon juice; season with salt and pepper. Mound the salad on a platter and top with the turkey salad. Serve right away.

Make AheadThe turkey salad can be refrigerated (without the walnuts) overnight. 

 

 

DINNER

Risotto with Smoked Turkey, Leeks, and Mascarpone

Contributed by Quick From Scratch Chicken

• ACTIVE: 5 MIN
• TOTAL TIME: 55 MIN
• SERVINGS: 4

The mascarpone gives this risotto its delectable creaminess. If you like, you can make a close substitute with 2 ounces of cream cheese, at room temperature, and 7 ounces of heavy cream. Whir them in a blender just until smooth; don't blend the mixture too long or it may curdle. Also, you can use a large onion in place of the leeks.

1. 5 cups canned low-sodium chicken broth or homemade stock, more if needed
2. 1 cup water, more if needed
3. 3 tablespoons olive oil
4. 2 cups arborio rice
5. 1/2 cup dry white wine
6. 2 teaspoons salt
7. 1 6-ounce piece smoked turkey, cut into 1/4-inch dice
8. 1 cup mascarpone cheese
9. 1/4 teaspoon fresh-ground black pepper
10. 1 1/2 pounds leeks (about 3), white and light-green parts only, cut crosswise into thin slices and washed well

1. In a medium saucepan, bring the broth and water to a simmer.
2. In a large pot, heat the oil over moderately low heat. Add the leeks and cook, stirring occasionally, until translucent, about 10 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
3. Add the wine and salt to the rice and cook, stirring frequently, until all of the wine has been absorbed.
4. Add about 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding the broth 1/2 cup at a time and allowing the rice to absorb the stock before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the liquid, or you may need to add more broth or water. Stir in the turkey, cheese, and pepper.

Soy-Braised Turkey with Turkey Rice

Contributed by David Chang

• ACTIVE: 25 MIN
• TOTAL TIME: 1 HR 10 MIN
• SERVINGS: 6

• MAKE-AHEAD
• STAFF-FAVORITE

To add flavor to dark turkey meat, David Chang simmers it in a deeply savory combination of brown sugar and soy sauce. Cooking jasmine rice with rendered turkey fat adds a wonderful richness. The topping—pickled shallot rings—adds a pretty pink color and piquancy.

1. 1 medium shallot, thinly sliced, plus 1 small shallot, quartered
2. 1 tablespoon red wine vinegar
3. 1/2 teaspoon sugar
4. Salt
5. 1/3 cup light or low-sodium soy sauce
6. 2 cups water
7. 2 tablespoons light brown sugar
8. 2 garlic cloves, coarsely chopped
9. 2 tablespoons coarsely chopped fresh ginger
10. 3 cups shredded dark turkey meat
11. 2 1/2 cups Turkey Stock or chicken stock
12. 1 1/2 cups uncooked jasmine rice
13. 1/4 cup rendered turkey fat

1. In a small bowl, combine the sliced shallot, red wine vinegar, sugar and 1/4 teaspoon of salt. Let stand, stirring occasionally, until the shallot is softened, about 1 hour.
2. In a saucepan, mix the soy sauce, water, brown sugar, quartered shallot, garlic and ginger; bring to a boil. Add the dark turkey meat and cook over low heat, stirring, until the liquid is reduced by half, 1 hour.
3. Meanwhile, in a medium saucepan, combine the turkey stock with the rice, turkey fat and a pinch of salt and bring to a boil. Cover and simmer over low heat until the rice is tender and the stock is absorbed, about 20 minutes.
4. Cover the saucepan with a kitchen towel, then cover with the lid and let the rice steam for 20 minutes. Fluff the rice with a fork. Spoon the soy-braised turkey into bowls, add the turkey rice and garnish with the pickled shallot rings.

Make AheadThe soy-braised turkey can be refrigerated, covered, for up to 2 days; reheat before serving. 

 

 

Bouillabaisse

Contributed by Ethan Stowell

• ACTIVE: 1 HR 30 MIN
• TOTAL TIME: 2 HRS
• SERVINGS: 8

• MAKE-AHEAD

This classic Provençal seafood stew is loaded with clams, lobster and fish in a broth delicately flavored with fennel and pastis, a licorice-flavored aperitif. "There are no real rules to this dish except to use what's fresh," chef Ethan Stowell says. Make or buy a good fish stock and add different seafood at different times, so nothing is under- or overcooked (clams go in first; snapper and halibut go in last). The rouille, a sauce made with cayenne, garlic, bread crumbs and olive oil, is the perfect finishing touch.

Rouille

1. One 3-inch piece of baguette, cut into 1/2-inch dice
2. 3 tablespoons water
3. 2 garlic cloves
4. 1/2 teaspoon cayenne pepper
5. 1/2 teaspoon kosher salt
6. 3 tablespoons extra-virgin olive oil

Bouillabaisse

1. 3 tablespoons extra-virgin olive oil, plus more for drizzling
2. 2 leeks, white and light green parts only, thinly sliced
3. 1 onion, cut into 1/4-inch dice
4. 1 fennel bulb—fronds reserved, bulb cored and cut into 1/4-inch dice
5. 4 garlic cloves, 3 coarsely chopped
6. 2 tomatoes, cut into 1/2-inch dice
7. 2 bay leaves
8. Pinch of saffron threads
9. 2 tablespoons pastis or Pernod
10. 5 cups store-bought fish stock
11. One 2-pound live lobster
12. Eight 1/2-inch-thick baguette slices, cut on the bias
13. 3 Yukon Gold potatoes (1 1/2 pounds), peeled and cut into 1/2-inch dice
14. 1/4 teaspoon cayenne pepper
15. 2 dozen littleneck clams, scrubbed
16. 1 pound monkfish, cut into sixteen 1 1/2-inch pieces
17. 1 pound skinless red snapper fillets, cut into sixteen 1 1/2-inch pieces
18. 1 pound skinless halibut fillet, cut into sixteen 1 1/2-inch pieces

1. In a mini food processor, sprinkle the diced bread with the water and let stand until the water is absorbed, about 5 minutes. Add the garlic, cayenne and salt and process until the bread and garlic are coarsely chopped. With the machine on, drizzle in the olive oil and process until the rouille is smooth. Transfer to a bowl and refrigerate.
2. In a very large, deep skillet, heat the 3 tablespoons of olive oil. Add the leeks, onion, fennel and chopped garlic and cook over moderate heat until translucent, about 5 minutes. Add the tomatoes and cook until they begin to break down, about 5 minutes. Add the bay leaves, saffron and pastis and bring to a boil. Add the fish stock and bring to a simmer. Cook over low heat until the vegetables are very tender, about 20 minutes. Discard the bay leaves.
3. In a food processor, pulse the vegetables and broth to a coarse puree. Strain through a fine sieve set over the skillet.
4. Bring a large pot of water to a boil. Add the lobster and cook until it turns bright red, about 4 minutes. Drain and rinse the lobster under cold water until cool enough to handle. Remove the tail, claw and knuckle meat and cut into 1-inch pieces.
5. Preheat the broiler. Arrange the baguette slices on a baking sheet and broil them 6 inches from the heat for about 1 minute per side, until the slices are golden brown around the edges. Rub each slice with the remaining whole garlic clove and drizzle lightly with olive oil.
6. Add the potatoes and cayenne pepper to the broth and bring to a simmer. Cook over moderately high heat until the potatoes are just tender, about 10 minutes; season with salt and pepper. Add the clams, cover and cook over moderate heat until they just begin to open, about 3 minutes. Add the monkfish, cover and simmer for 2 minutes. Add the lobster, snapper and halibut, cover and simmer until the clams are open and all the fish is cooked through, about 4 minutes.
7. Set a baguette toast in each of 8 shallow bowls. Ladle the fish and broth over the toasts and top each serving with 1 tablespoon of the rouille. Sprinkle with fennel fronds and serve immediately.

Make AheadThe recipe can be prepared through Step 3 and refrigerated for up to 2 days. 

 

 

Turkey Shepherd's Pie with Two-Potato Topping

Contributed by Jimmy Bradley

• SERVINGS: 4

This recipe, from Jimmy Bradley of the Red Cat in New York City, makes a large pie, but you can also prepare the dish in individual 1 1/2-cup ramekins. Check them for doneness after 20 minutes.

1. 3 tablespoons unsalted butter, 1 tablespoon melted
2. 1 medium onion, finely chopped
3. 1 medium celery rib, finely chopped
4. 1 medium carrot, finely chopped
5. 4 cups diced turkey meat
6. 1 cup turkey gravy
7. 1 tablespoon chopped flat-leaf parsley
8. 2 teaspoons finely chopped sage
9. Salt and freshly ground pepper
10. 2 cups mashed potatoes
11. 1 cup mashed sweet potatoes
12. 2 tablespoons minced chives
13. 1 large egg, beaten

1. Melt 2 tablespoons of the butter in a large skillet. Add the onion, celery and carrot and cook over low heat until softened, about 12 minutes. Add the turkey and cook, stirring, until heated through. Add the gravy and cook until bubbling. Remove from the heat, stir in the parsley and sage and season with salt and pepper. Transfer the filling to a 9-by-12-inch baking dish and let cool.
2. Preheat the oven to 400°. In a bowl, blend the mashed white and sweet potatoes with the chives. Season the mashed potatoes with salt and pepper and beat in the egg. Spread the potatoes over the filling and brush the top with the melted butter. Bake in the upper third of the oven for about 30 minutes, or until the topping is lightly browned and the filling is bubbling. Let the pie stand for about 10 minutes before serving. 

 

SNACK

 

Mashed-Potato Spring Rolls

Contributed by David Chang

• TOTAL TIME: 30 MIN
• SERVINGS: 4 to 6

• FAST
• VEGETARIAN

David Chang took F&W's Thanksgiving challenge by improvising a Momofuku-style feast from basic leftovers, including turning mashed potatoes and green beans into this crispy canapé, a salute to the 1950s.

 

1. 16 slices of packaged white bread
2. 1 cup mashed potatoes
3. 1/2 cup thinly sliced cooked green beans
4. 1/4 teaspoon togarashi (see Note) or cayenne pepper
5. Kosher salt and freshly ground pepper
6. 1 large egg yolk mixed with 1 tablespoon of water
7. 2 cups vegetable oil, for frying
8. Warm turkey gravy and Sriracha chile sauce, for serving

1. Stack the bread in 4 piles and trim the crusts, reserving them for Cinnamon Toast Crumb Crust. Using a rolling pin, roll out each bread slice to a thin 3-by-5-inch rectangle.
2. In a bowl, combine the mashed potatoes, green beans and togarashi; season with salt and pepper. Brush the edges of 4 bread rectangles with the egg yolk mixture. Shape 1 tablespoon of the potato mixture into a log along a long edge of a rectangle, leaving 1/2 inch on each end. Tightly roll up the bread to form a cylinder; press the ends together to seal. Repeat with the remaining bread and potato mixture.
3. In a skillet, heat the oil to 325°. Add half of the rolls and fry, turning occasionally, until well-browned, about 1 1/2 minutes. Transfer to paper towels. Repeat with the remaining rolls. Serve with gravy and Sriracha.

NotesTogarashi, a Japanese blend of chiles and sesame, is available at Asian markets.

 

 

DESSERT

Brown Butter Custard Pie with Cranberry Glaze

Contributed by Christina Tosi

• ACTIVE: 45 MIN
• TOTAL TIME: 2 HRS 30 MIN
• SERVINGS: 8 to 10

• MAKE-AHEAD
• STAFF-FAVORITE

To make this glorious pie, Momofuku pastry chef Christina Tosi uses a cinnamon-sugar crumb crust, a luscious brown butter filling and a cranberry glaze. Adorning the dessert: sweet potato–white chocolate ganache.

1. 2 teaspoons plain powdered gelatin
2. Reserved browned butter solids from Cinnamon Toast Crumb Crust
3. 1 cup whole milk
4. 1/3 cup light brown sugar
5. 1/4 teaspoon cinnamon
6. Kosher salt
7. 3/4 cup plus 2 tablespoons heavy cream
8. 1/4 cup sour cream
9. Cinnamon Toast Crumb Crust
10. 3 1/2 ounces white chocolate, chopped
11. 2 tablespoons unsalted butter
12. 1/2 cup mashed sweet potatoes
13. 1 cup cranberry sauce, pureed and strained

1. In a microwave-safe bowl, sprinkle the gelatin over 2 tablespoons of water and let stand until softened, 3 minutes. Microwave at high power for 10 seconds, until melted. In a microwave-safe measuring cup, microwave the reserved brown butter solids with the milk, sugar, 1/8 teaspoon of the cinnamon and a pinch of salt until warm. Whisk in the gelatin and refrigerate until set.
2. In a bowl, whisk 3/4 cup of the heavy cream and sour cream to soft peaks. Whisk the custard to loosen it, then fold into the whipped cream. Pour the custard into the Cinnamon Toast Crumb Crust; refrigerate for 30 minutes.
3. In a microwave-safe bowl, melt the white chocolate and butter. Add the mashed sweet potatoes, the remaining 2 tablespoons of heavy cream and 1/8 teaspoon of cinnamon and a pinch of salt; whisk until smooth. Transfer the sweet potato ganache to a pastry bag fitted with a 1/2-inch plain tip and refrigerate until chilled slightly, 15 minutes. Pipe 1-inch mounds around the edge of the pie. Refrigerate until the ganache is set, 10 minutes.
4. Pour the cranberry puree over the pie and spread it evenly with the back of a spoon. Refrigerate until set, at least 30 minutes. Cut the pie into wedges and serve.

Make AheadThe pie can be refrigerated for up to 3 days. 

 

 

Sweet Potato Panna Cotta

Contributed by Christina Tosi

• TOTAL TIME: 45 MIN Plus 2 hr chilling
• SERVINGS: 6

• MAKE-AHEAD

 

1. 1 1/2 teaspoons unflavored powdered gelatin
2. 2 tablespoons water
3. 1 cup mashed sweet potatoes
4. 1 cup whole milk
5. 1/4 cup plus 2 tablespoons heavy cream
6. 1/4 cup sweetened condensed milk
7. 1 tablespoon light brown sugar
8. Pinch of salt
9. Vegetable oil, for rubbing
10. 1/3 cup whole cranberry sauce
11. 2 tablespoons cranberry juice
12. 1/2 cup Cinnamon Toast Croutons, for garnish (see Note)

1. In a small, microwave-safe bowl, sprinkle the gelatin over the water and let stand until softened, about 3 minutes. In a large microwave-safe bowl, whisk the sweet potatoes with the whole milk, heavy cream, condensed milk, brown sugar and salt. Microwave the sweet potato mixture at high power until warm, about 1 minute. Microwave the gelatin mixture at high power until melted, about 10 seconds, then whisk it into the sweet potato mixture and let the panna cotta mixture cool.
2. Lightly rub six 1/2-cup ramekins with vegetable oil. Pour the panna cotta mixture into the ramekins and refrigerate until firm, at least 2 hours.
3. In a small bowl, combine the cranberry sauce and cranberry juice. Run the tip of a paring knife around the inside of the ramekins. To unmold, dip a ramekin into a shallow bowl of hot water for 30 seconds; dry off the ramekin and invert the panna cotta onto a plate. Spoon the cranberry sauce on top and garnish with the Cinnamon Toast Croutons.

Make AheadThe panna cottas can be refrigerated in the ramekins for up to 2 days. NotesPrepare half of the recipe for Cinnamon Toast Crumb Crust through Step 2 for Cinnamon Toast Croutons. 

 

 

Cranberry Panna Cotta

Contributed by Marcia Kiesel

• ACTIVE: 15 MIN
• TOTAL TIME: 30 MIN plus 2 hr chilling
• SERVINGS: 8

• HEALTHY
• MAKE-AHEAD

This elegant, low-fat panna cotta requires only five ingredients: cranberries, sugar, gelatin, water and buttermilk (instead of the usual cream).

1. 1 cup fresh or frozen cranberries
2. 1/4 cup plus 2 tablespoons sugar
3. 2 tablespoons water
4. 3 1/2 cups low-fat buttermilk
5. 1 tablespoon plus 1/2 teaspoon unflavored powdered gelatin
6. Plain low-fat yogurt and candied rose petals, for serving (see Note)

1. In a small saucepan, combine the cranberries with the sugar and water and bring to a boil. Simmer over moderate heat, stirring occasionally, until the cranberries soften, about 5 minutes. Mash the cranberries with the back of a spoon to make a thick sauce. Transfer the sauce to a large bowl and refrigerate, stirring often, until cool, about 15 minutes. Stir 3 cups of the buttermilk into the cooled cranberry sauce.
2. In a small saucepan, sprinkle the gelatin over the remaining 1/2 cup of buttermilk. Let stand until the gelatin has dissolved, about 5 minutes. Heat the mixture over low heat, stirring a few times with a rubber spatula, until the buttermilk is just warm and the gelatin is melted, about 1 1/2 minutes; fold into the cranberry mixture.
3. Pour the panna cotta into 8 glasses. Cover and refrigerate for about 2 hours, until they are set. Top each with a small dollop of yogurt and a few candied rose petals and serve.

Make AheadThe panna cottas can be refrigerated for up to 3 days. One Serving 81 cal, 1 gm fat, 0.7 gm sat fat, 14 gm carb, 0.7 gm fiber.