Up next in 10
Whether its your Thanksgiving turkey or your taters that put you to sleep, Paula’s here today to wake you up with some wonderful recipes that you can use all those leftovers in!
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#pauladeen #fullepisodefriday
Turkey Pot Pie - https://www.pauladeen.com/recipe/turkey-pot-pie/
Crispy Potato Croquettes - https://www.pauladeen.com/recipe/potato-croquettes/
Pumpkin Bars - https://www.pauladeen.com/recipe/pumpkin-bars/
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0:00
Hey y'all. I'm Paula Dean and whether
0:03
it's your Thanksgiving turkey or your
0:05
ters that put you to sleep, I'm here
0:07
today to wake you up with some wonderful
0:10
recipes that you can use up all those
0:13
leftovers in. And the first recipe that
0:16
we're going to start with is a very
0:18
simple but yet very delicious turkey pot
0:20
pie. And then here comes my favorite, my
0:24
crispy potato croettes. They're better
0:27
the second time around. But y'all don't
0:29
forget to save room for dessert cuz I'm
0:32
making the most succulent pumpkin bars
0:35
that's going to put that old pie recipe
0:37
to shame. So y'all put away your plastic
0:39
containers and join me in the kitchen
0:41
because with these leftovers, we ain't
0:44
going to have a scrap left on the table.
1:18
My second favorite thing about
1:20
Thanksgiving is well the first favorite
1:23
thing is I'm with my family. I just love
1:25
that. But the second favorite thing to
1:28
me about Thanksgiving is the leftovers.
1:32
There's nothing that makes me happier
1:35
than a leftover turkey sandwich. Well,
1:38
today I wound up with a lot of
1:40
leftovers. So, I want to find some ways
1:43
to incorporate my leftovers into a brand
1:47
new dish that the family's not going to
1:49
realize that they're really having
1:51
leftovers. And, you know, I make chicken
1:53
pot pies. I make seafood pot pies. Well,
1:56
why not a turkey pot pie? So, that's
1:59
what I'm going to do with this leftover
2:02
turkey. Now, I'm going to begin with a
2:05
store-bought puff pastry. This is one
2:08
sheet of frozen puff pastry that's been
2:12
thawed. And I've dusted it with a little
2:15
flour so that I can work with it and it
2:18
not stick to my hands. And I'm going to
2:21
start by cutting strips of our puff
2:24
pastry with a fluted wheel. Now, if you
2:27
don't have a wheel, you can use just a
2:30
regular plain knife and it'll just give
2:32
you a straight edge. But this is what
2:34
your puff pastry is going to start out
2:37
looking like. And this is what it's
2:39
going to look like after we cut it. I've
2:41
got some cut and ready to lattice over
2:44
here. I've already started the lattice
2:47
work. Now I've gotten two pieces down.
2:50
Now I'm going to raise the two pieces of
2:52
pastry that are underneath the last
2:56
strip of pastry that went down. I'm
2:58
going to lay them back
3:00
and then nestle that other strip right
3:02
there. And then now the opposite strips
3:06
are on the bottom. And I'm just going to
3:08
lift those up and lay the last strip
3:11
right there. And you can see we've got a
3:13
pretty lattice topping. Now, if you feel
3:17
like this is too big for the container
3:18
that you're going to put it in, all you
3:21
have to do is trim your edges to fit
3:24
your pan. It's just that simple. You can
3:27
make it work with just just a spin of
3:31
the wheel.
3:39
All right. Now, we're going to put this
3:40
in the oven and we're going to bake it
3:43
until it's a light brown and it's puffed
3:46
up. Now,
3:48
you don't want to overcook this or over
3:51
brown it because after we get the the
3:55
center of our pot pie done, we're going
3:58
to put this on top of that and it's
4:00
going back in the oven. So, you'll want
4:02
to make sure that you don't get it too
4:04
dark that first go around. Now, I've got
4:07
a egg and a little milk. And I'm just
4:10
going to give it a brush.
4:13
And this is going to make our puff
4:15
pastry uh real shiny and and and brown.
4:19
It's going to be just beautiful. And we
4:22
cook our crust this same way at the
4:26
restaurants, but we have air driven
4:28
convection ovens. that air from those
4:31
convection ovens kind of blows these
4:34
edges up every which way so they'll come
4:37
out all funky and pretty. Well, this
4:39
one's more than likely because I'm
4:41
cooking this in a regular oven just
4:42
going to kind of lay down. So, let's get
4:45
this in the oven.
4:54
Okay, now for the filling for our pot
4:56
pie.
4:58
I'm going to start with a onion,
5:01
one whole diced onion.
5:09
I'm going to use two cups of butternut
5:13
squash that's been cooked and diced.
5:17
Oh, those onions are smelling delicious.
5:20
All right. Now, to this pot, I'm going
5:23
to add two cans of cream of celery soup.
5:30
Two cans of cream of cheddar soup.
5:35
You could change this to cream of
5:37
chicken or cream of mushroom.
5:41
All right, I'm just mixing that up. And
5:44
I'm going to add one cup of whole milk.
5:48
And then I'm going to fold in that
5:51
surprise ingredient. We can't have
5:53
turkey without cranberries, can we? So,
5:56
I'm going to fold in one can of whole
6:00
jellied cranberry sauce.
6:05
And you can see the whole berries. So,
6:07
we're just going to have everything in
6:09
this one pot.
6:12
Now, we're going to throw in our
6:13
leftover turkey.
6:15
And I'm using white and dark meat.
6:22
And we're just going to let this simmer.
6:26
So, I'm going to take a quick break,
6:28
clean up, and when we come back, we're
6:30
going to finish our turkey pot pie, and
6:33
then I'm going to be making
6:35
my favorite food in the whole entire
6:39
world, a potato croette. So, y'all don't
6:42
go anywhere.
6:49
[Music]
6:57
Okay, now for the filling for our pot
7:00
pie. And you can see it's nice and hot
7:02
and bubbly. And when we put it in the
7:04
oven, that's the way we want it. We want
7:05
it really bubbling.
7:10
So,
7:12
we're safe to go ahead and
7:17
ladle this up into
7:20
our casserole dish.
7:23
Now, you'll want to make sure that when
7:26
you fill your dish up that you fill it
7:29
up high enough for the bottom of your
7:32
puff pastry to touch it. Otherwise, you
7:35
know, you could sling off the crust cuz
7:38
it's got nothing to stick to. It just
7:40
kind of run around on top of the dish,
7:43
and you don't want that. I don't want to
7:46
overfill it because when I put it in the
7:47
oven, I don't want it baking over. Okay,
7:50
so let's check on our puff pastry now
7:53
and see if it's done. And then we're
7:55
ready to put this in the oven. Oh, and
7:58
look how pretty that turned out.
8:01
Going to need to get a spatula.
8:05
How's this for a spatula?
8:09
That should do the trick, shouldn't it?
8:12
All right. Now, I'm just going to lay
8:14
this crust
8:17
right on top of our filling. And you see
8:20
how I'm pressing that down for that
8:23
crust to kind of sit down in that hot
8:26
juice. All right. So, in the oven, this
8:28
is going to go
8:34
Now, let's move on down here to what
8:36
Paula's really been waiting on, and
8:38
that's a way to use up my leftover
8:41
mashed potatoes.
8:43
Okay, so I've got my leftover mashed
8:45
potatoes, two egg yolks, and about three
8:49
or four chopped scallions or green
8:51
onions, whatever you call them. All
8:53
right, so we've got that mixed up good.
8:55
Now, over here in this plate, I have
8:58
some fresh breadrumbs. And that is fresh
9:01
breadrumbs, not the kind that you buy in
9:03
the canister from the grocery store.
9:05
I've tried it with both. And your soft
9:09
fresh bread crumbs just work a lot lot
9:12
better than your dried ones. And all
9:15
we're going to do is
9:17
just take a little mound of our potato,
9:20
kind of pat them into a croet shape,
9:25
and then we're going to roll them into
9:27
our bread crumbs.
9:30
And I've got a tray going here
9:33
that I already had made.
9:36
So,
9:39
we're going to be ready to start cooking
9:41
these croettes like right now.
9:46
All right, our grease is ready. I'm
9:48
frying these probably in about
9:52
a half an inch
9:54
of peanut oil.
10:03
I just love these.
10:06
And just remember y'all, you don't want
10:08
to put too much oil in your pan. In
10:10
fact, I think I almost put a little too
10:12
much in here. Um, you want this to come
10:15
up not quite halfway of your croette,
10:21
but these are looking mighty fine,
10:24
y'all. All right, I'm just flipping
10:26
these over now.
10:28
Going to let them brown on the other
10:30
side. And you'll want to handle these
10:32
fairly gently because that mashed potato
10:35
is really kind of delicate, you know?
10:37
It's I mean, it's not like handling a
10:39
piece of meat. It's very, very soft and
10:42
and delicate. All right, so some of
10:44
these are ready. Look at that croette.
10:48
Can't help but wonder. I want that. I
10:50
wonder what that would taste like if it
10:52
had shrimp in it.
10:55
I may have to try that next time. That
10:57
sounds really, really wickedly good.
11:01
All right. Well, those others are
11:03
continuing to fry. So, I think our pot
11:05
pie is probably ready to come out of the
11:07
oven. So, let's see if that's Oh, yeah.
11:11
That's ready.
11:16
Look how good
11:20
that looks. Ain't that pretty?
11:26
And I love the looks of that potato
11:29
right there.
11:35
Oh, and for the friend I've been waiting
11:37
on.
11:42
I'll always, as long as I live, love a
11:45
potato like no other food. I'm going to
11:48
polish it off. And when we come back,
11:50
I'm going to share with y'all a
11:52
wonderful way to use up those 30 cans of
11:55
pumpkin that you got in your pantry. So,
11:57
I'll see you back when we're making
12:00
frosted pumpkin bars. And you're going
12:03
to love them.
12:06
[Music]
12:13
[Music]
12:22
Y'all, I swear to Pete, I keep making
12:24
the same mistake over and over when I go
12:26
grocery shopping for my holiday meals. I
12:29
so want to make sure I have enough that
12:31
I usually over buy. And I did that again
12:33
this year. I've got enough cans of
12:36
pumpkin in my pantry to choke a horse.
12:39
So, I immediately want to find a way to
12:41
start using that pumpkin. And I'm doing
12:44
that through a recipe called a pumpkin
12:46
bar. And it's so good. And we're going
12:48
to start with 1 and 2/3 cup of sugar and
12:51
1 15 oz can of pumpkin.
12:55
And now this is straight pumpkin. It's
12:58
not a pumpkin pie filling. And then
13:01
we're going to add a cup of oil.
13:10
And then we're just going to cream this
13:12
together. And I think you're just going
13:14
to love this recipe. This is a recipe
13:17
that was shared with me uh from a friend
13:20
named Patty Rining.
13:22
All right. Now, I've got this creamed
13:24
up. Now, we're going to add one egg at a
13:26
time. I'm going to turn this up a little
13:29
bit. I don't want to sling it all over
13:32
myself, though.
13:38
All right. And in goes the last egg.
13:48
All right. So, we're going to just let
13:50
that sit right there. So, let's move
13:52
down here and mix up our dry ingredients
13:54
for our pumpkin bars. I've got two cups
13:56
of all-purpose flour, 2 tepoon of baking
14:00
powder, 2 tsp of ground cinnamon, 1
14:04
teaspoon of baking soda, and one
14:06
teaspoon of salt. And we're just going
14:08
to mix those dry ingredients together.
14:10
And then we're going to move back down
14:12
here and we're going to put put them
14:13
into our pumpkin mixture.
14:22
We're going to be frosting this with an
14:25
a cream cheese icing that's very very
14:29
very much like the icing that you would
14:32
put on a carrot cake.
14:35
We'll give that a little speed.
14:38
Turn him up some.
14:50
We're just going to pour this in here.
14:51
And then I've sprayed this pan so they
14:54
won't stick. Uh the oven's been
14:56
preheated to 350 and we're going to bake
14:58
it for about 30 minutes.
15:01
My mouth is already watering cuz I know
15:04
what this is going to taste like.
15:07
We're going to let it bake for 30
15:09
minutes. Then I'm going to take it out
15:10
of the oven and we're going to let it
15:12
cool because we can't put our frosting
15:16
on the bars while they're hot. So, in
15:18
the oven it goes.
15:25
And I've got one back here that's cooled
15:27
and waiting on us.
15:30
And see how pretty that looks. All
15:32
right. So, let's move on down to this
15:34
end and put all of our frosting
15:36
ingredients together. I've got one stick
15:39
of butter in 1 8 oz package of cream
15:41
cheese softened to room temperature.
15:44
I've got two teaspoons of vanilla
15:46
flavoring. And then I've got two cups of
15:49
powdered sugar that I'm just going to
15:51
run through the sifter. Powdered sugar
15:53
is pretty pretty good. It's It's not
15:56
nearly that lumpy.
15:58
You can see everything went through
16:00
except for a few of the beads.
16:03
So, that was pretty good. So, let's move
16:05
back down here
16:07
with our mixer.
16:12
We'll take the dirty beers out and put
16:14
in some clean ones.
16:23
And we're just going to mix all those
16:24
ingredients until they're smooth.
16:36
All right. So, Patty tells us to cut our
16:40
bars into rectangular
16:45
shapes.
16:48
About like this.
16:53
And then Patty says to remove them and
16:56
frost them with your icing. Look at
16:59
that. It is so moist.
17:03
I mean, it's like it's want to come
17:04
apart in my hand. Since you've cut them,
17:07
you could cut them even smaller and
17:09
almost make them like a petty four.
17:13
I don't think these are going to be
17:15
around for very long
17:19
because while they're not hot, they're
17:21
still just a little bit warm.
17:24
Michael Groover is going to be on these
17:27
like white on rice.
17:31
He'll have them gone before I can turn
17:34
around.
17:37
Y'all, I got to run out of here for a
17:39
couple of minutes. I'm going to finish
17:41
frosting these while we're on break.
17:44
And I can't stand it. I got to taste it.
17:46
And when we come back, I'm going to
17:48
share some tips with y'all. So, I'll
17:50
meet you back here in the kitchen in
17:51
just a minute.
18:00
So good.
18:02
[Music]
18:08
[Music]
18:15
I just love this tip because you don't
18:18
see this very often. Does anybody make
18:21
pickle peaches out there anymore? I
18:23
remember my grandmother making them, but
18:25
you can pick them up at the grocery
18:27
store, but I want to show you how very
18:29
simple it is. Now, I'm going to add two
18:33
cups of sugar to my pot
18:37
to one cup of vinegar.
18:42
And this is going to make a nice syrup.
18:44
And I'm going to drop a few
18:48
cinnamon sticks in the pot. And I'm
18:51
going to let that start cooking. And
18:54
over here, I'm going to be working on
18:55
the peaches. There's a couple of ways
18:57
that you can peel your peaches. You can
18:59
cut a little notch in the top, drop them
19:02
in boiling water for about 60 seconds,
19:04
and the skins will slip right off.
19:07
Otherwise, you can peel them with a
19:09
potato peeler very quickly and easily.
19:12
And what we're going to do when we've
19:14
got our peaches peeled is we're going to
19:17
stud them with cloves. And this clove is
19:20
going to give them a wonderful,
19:22
wonderful flavor. We're going to drop
19:25
our peaches down into our syrup. And
19:27
we're going to cook them until they're
19:28
soft. And that'll probably take about 15
19:31
minutes. We're going to drop them down
19:33
into our jars that have been sterilized
19:37
with new lids that have also been
19:39
sterilized. And I'm going to seal them
19:41
up. And I'm going to not water bath
19:43
these because I'm going to just put them
19:44
in the refrigerator. They're good for up
19:46
to two weeks. But what a wonderful way
19:50
to send your out of town family members
19:52
home than by tucking a jar of homemade
19:56
pickle peaches into their hands as they
19:58
leave. They're going to love you and
20:01
they're going to remember what a
20:02
fabulous time they had with you.
20:05
Y'all, I couldn't believe when I went to
20:07
my refrigerator this morning and saw all
20:09
those leftovers. But you know what? I
20:12
managed to use up almost every one of
20:15
them in today's recipes. The potato
20:18
crocett, y'all. I tell you what, I think
20:21
they were better today than they were as
20:24
mashed potatoes yesterday. And Patty's
20:28
pumpkin bars. Oh my goodness. You're
20:31
going to love them. You're going to want
20:32
to make those year round. And of course,
20:34
the turkey pot pie, y'all.
20:37
It's a great way to use up that leftover
20:39
turkey. You know, I really hope that
20:41
y'all's Thanksgiving has just been
20:43
overfilled with family and friends and
20:47
love and lots of lots of good food.
20:50
Until it's time to do it again, y'all, I
20:53
want to send you best dishes and love
20:55
from my kitchen to yours.
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