“Traditional Southern Thanksgiving Favs…with a Twist” …and a few ideas for leftovers

When Sharon asked me at my last visit to come up with ‘something’ for Thanksgiving, I didn’t have any ideas right off the bat like usual… but a couple of weeks ago, I had a vision… of one thing, and that’s all it takes to get me going.  They asked me yesterday if I just magically ‘come up with this stuff,’ and I told them, “well, actually, yes.” LOL My inspiration this time was collards. Once I had the collard vision, everything else just flowed right out of me… and so now, I introduce to you…

Thanksgiving with a Twist!

My Southern Thanksgiving Table… with a twist!

As you look through these really easy recipes, you’ll see all our usual stuff found on Turkey Day Tables, at least mine anyway… turkey, cranberry sauce, collards, stuffing, dressing, turnips, sweet potatoes and pecan pie – just twisted out a bit.  I hope y’all enjoy these.

OK… advertisement over!

Gotta run… as Food Stylist and Recipe Developer for Our State Magazine, and have to be up very early in the morning and in Greensboro BY 7:30…. to shoot some wayyyy outside the box special recipes I developed for February issue… been working on them for a few months!  Can’t tell ya any more than that… Top Secret. You are just not gonna believe your eyes.  Lordie Mercie, they are bringing in video folk too, to film the ‘behind the scenes’ of the assembly of these recipes and what goes on at a special photo shoot like this, so this gal needs all the ‘beauty rest’ she can get… but to tell you the truth, I’m SOOOO excited about this and feel like it’s my Christmas Eve and don’t anticipate much sleep, ‘tween that and the tornado watches going on thru the night.  I’m about to bust wide open to tell folks about this… by my lips are sealed… for a few more weeks anyway.
(Here is what my excitement was all about… my Carolina Cakes AND my Country Ham Pancake Cake made THE COVER!)  

 

 

 

 

 

 

So… back to fun was to transform those Thanksgiving leftovers, starting with a few sandwich ideas.

Turkey Breakfast Biscuit  ~  BBQ Turkey Sliders   &
Collard Wraps  THOSE RECIPES CAN BE FOUND HERE!

My Carolina Today Show creations… 

Grilled Barbecued Twisted ‘n Kicked Up Turkey

We’re twist’n & kick’n up Thanksgiving this year with some new ways to cook and serve traditional oldies.  Everybody loves grilled goodies and this turkey is no exception.  This recipe features some culinary goodies made here in North Carolina but you can sub your own favorites as well.

Serving Size:  however much you cook!

Sliced Turkey breast (you can used cooked) OR
Turkey Legs (raw)
Bucktown Brown Mustard and Honey Rub 
(from Savory Spice Shop Raleigh-visit one in your area or order online!)
1 cup  favorite BBQ Sauce  
½ cup grainy mustard
1 teaspoon jalapeno chile powder (to taste)  Savory Spice Shop

TURKEY:  If you don’t have leftover turkey, you can buy cooked turkey breast.

Rub Bucktown onto turkey.

SAUCE:  Mix BBQ sauce, mustard and jalapeno powder in small bowl.

Place turkey onto oiled preheated (medium heat) grill.  Baste with sauce and grill on each side until well-heated and sauce has caramelized a bit.

For turkey legs: Rub and grill over medium heat, turning frequently, until at 165° by thermometer.  Once done and before removing from grill, baste generously with sauce and turn a few times to allow sauce to glaze and caramelize.

Use this to also to baste Stuffing Filled Bacon Wrapped Collard Rolls.

Cranberry BBQ “SauSal “

Throw your guests a twist at Thanksgiving or any time you serve turkey or chicken with this SauSal… (a little Sauce with a hint of Salsa)  You can throw this together in about 10 minutes with a bag of cranberries and some goodies you probably have on hand!  (Use the same things and concept to simply spiff up any leftover cranberry sauce.)

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Recipe By: Wendy Perry  Serving Size: 8+

1 bag fresh cranberries
¼ cup favorite BBQ sauce
1 cup sugar
½ cup brown sugar
¾ cup your favorite salsa
chopped cilantro
1 jalapeno, seeded and diced

Throw everything but cilantro and jalapeno into heavy saucepan.  Bring to a boil and simmer for about 8-10 minutes, until berries have popped and sauce has thickened.

Pour into serving bowl and chill.  At serving time, sprinkle with cilantro and jalapeno.  Serve with BBQ Turkey and Bacon Wrapped Stuffed Collard Rolls.

This is also good on leftover turkey (and ham) sandwiches and wraps.

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Bacon Wrapped Collard Rolls with Stuffing

Collards… the quintessential southern green, and no traditional Thanksgiving table in these parts would be complete without ‘em.  But this year, throw together some of these and  grill along with your turkey for a real surprising twist… and your dressing, or stuffing, whichever you call it, is tucked inside!  Like most of this meal, these can be made ahead and just thrown on the grill when you cook your turkey.

Serving Size: 8

8 collard leaves, torn into large pieces
8 slices bacon
4 cups of your favorite stuffing
toothpicks

BBQ Turkey Sauce (see that recipe up above)

In deep skillet or pot, heat several inches of water.  Once boiling, throw collard leaves into water (stacked on top of each other).  Blanche several minutes until tender.  Remove and drain in colander being careful not to tear leaves.

Cook bacon until almost done but still soft and floppy.

Lay collard leaf onto flat surface.  Spoon ½ cup of stuffing horizontally and roll up.  Wrap a slice of bacon around the roll and secure with toothpick.  Continue until all rolls are completed.

Throw on hot grill (or oven) and baste with the Turkey BBQ Sauce, turning to glaze while sauce lightly caramelizes and bacon finishes cooking.  Serve with grilled turkey.

Rosemary Skewered Fall Veggie Kabobs

These are really easy to throw together for a new twist on traditional Thanksgiving vegetables.  You can also make these ahead of time to grill with the rest of your Grilled Turkey Day meal.

Makes: 8 skewers

8 stems of fresh rosemary
8 (or more) fresh Brussels Sprouts
16 1” chunks fresh turnips
16 1” chunks butternut squash
1 large red onion, cut into 1” square slices
1 stick butter, melted
a few sprigs of fresh sage
salt and freshly ground pepper
8 wood skewers (soaked in water) or metal

Strip leaves from rosemary stems, leaving about 2” of leaves on tip end.  Set aside.

Steam Brussels Sprouts in microwave until tender but not mushy, about 3-4 minutes.  (Time will vary depending on wattage of your microwave.)

Steam turnip and squash chunks in microwave until crisp tender being careful not to overcook;  if too done, they will break apart when sliding onto skewers.

Thread onto skewers… squash, turnip, onion, sprout, squash, turnip, onion (or whatever pattern you choose)… I use 1 Brussels Sprout in center but you can add more if you like.

Throw onto grill making sure tips with leaves are over unheated area so they won’t burn off.  Use sage stem with leaves to baste with melted butter while cooking.  Grill, turning gently with tongs, until slightly charred on all sides.  Sprinkle with salt and freshly ground pepper or seasoning of choice.

BUTTERscotch Pecan Skillet Pie

Yummmm….
cooking and serving pie from a skillet just seems to make ‘em taste better!  This pie just says ‘fall’… with the toasty pecans and richness of the butterscotch.  Top with Sweet ‘Tater & Molasses Ice Cream and get ready for accolades all around for your DEElicious DEEssert.

Serving Size: 8

1 1/2 cups pecan pieces
2 tablespoons flour
3  large eggs – beaten with whisk till slightly frothy
1-11 ounce bag butterscotch morsels
1/2 cup brown sugar
1 stick butter — melted, cooled
1 teaspoon vanilla
1 unbaked pie shell (I prefer from dairy section but you can use frozen)
Sweet ‘Tater & Molasses Ice Cream
Sea Salt

Preheat oven to 350.

Spray 10″-12’ cast iron skillet; place crust into prepared pan.  It will naturally ‘ruffle’ as shown in picture.

In medium bowl, mix pecan pieces with flour. Add remaining ingredients and mix well.  Pour into pie shell and bake 350* for about 40-45 minutes.

Let pie cool before slicing as it is easier to cut at room temperature.

Serve with dollop of Sweet ‘Tater & Molasses Ice Cream and pinch of sea salt.

North Carolina Sweet ‘Tater & Molasses Ice Cream

Lordie Mercie.
You just don’t get much easier than this when it comes to Throw Cooking.  This is a fun and easy recipe for little ones to throw together with you in the kitchen.  Eat as is, or plop some on top of a slice of BUTTERscoth PECAN Skillet Pie.

Serves: 8

½ gallon vanilla ice cream, slightly softened
2 medium sweet potatoes, cooked and mashed
1 tablespoons apple pie spice
½ cup molasses
sea salt

Put softened ice cream into mixing bowl.  Fold in sweet potatoes and spice.  Drizzle with molasses and swirl into ice cream mixture.  Refreeze.

Serve as is or over pie with a pinch of sea salt on top!

I hope you enjoy some of these ideas. I’d love for you to come share your Thanksgiving reinventions on this post on my facebook page.

Be sure to visit (and share) my online stores:
Aunt Dee Dee’s Kitchen …my unique seasonings (including salt-free), kitchen doodads & more!
Rada Knives and Kitchen Tools  USA made budget-friendly cutlery (great for gifting)
Watkins 1868 Store. Did your mama and grandma buy from “the Watkins Man?” The best vanilla…

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