Posted at: 11/20/2013 5:07 PM
Updated at: 11/23/2013 5:09 PM
Pumpkin Macaroni and Cheese from Maureen Clancy of F. Donald Myers Education Center
· 2 cups dried elbow macaroni (8 ounces)
· 2 tablespoons butter
· 2 tablespoons all-purpose flour
· 1/2 teaspoon salt
· 1/2 teaspoon ground black pepper
· 1 cup whipping cream
· 1 cup whole milk
· 4 ounces cheese, shredded (1 cup) any kind
· 1# chopped breakfast sausage
· 1- 15 ounce can pumpkin (you can use the filling from leftover pie/ scoop out filling but don’t use the crust.
· 1 tablespoon fresh sage
· 1/2 cup soft bread crumbs
· 1/2 cup grated Parmesan cheese
· 1/3 cup chopped pumpkin or sunflower seeds
· 1 tablespoon olive oil
Method of Preparation:
1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, and then return to pot.
2. To make a cheese sauce, place in a medium saucepan butter & melt over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.
3. In a small bowl combine bread crumbs, Parmesan, nuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving
Tips for a Stress-Free Holiday
· Plan menu in advance (check for individual food allergies of your guests)
· Gather all your serving trays & utensils in advance
· Clean out your refrigerator & freezer
· Shop early – don’t wait until the last minute, it stresses people out
· Start your prep early – 2-3 days in advance, chop vegetables & zip lock bag them for your stuffing. Make ahead of time: ice cubes, Jello molds, apple sauce, relish trays, pies, and desserts, side dishes. Wrap air tight to insure freshness.
· Size your turkey according to your guest list
· Thaw turkey in a refrigerator 3 days in advance
· Slice extra turkey and make up sandwiches (keep whole) for after
· Combine leftover cranberry sauce with Mayo to dress the sandwiches later
· Plan your leftovers in advance: soup, casserole, sandwiches, turkey pot pie
· Put left overs in zip lock bags & label what you’re going to make with it
· Cook in disposable pans, saves a lot of time washing pots & pans
· Assign clean up duties, clearing table, dishes
More Ways to use your Thanksgiving Leftovers
Sweet Potato Spread - Mash a stick of softened butter with 1/2 cup mashed sweet potatoes and 1-tablespoon brown sugar or maple syrup (skip this if your potatoes were already sweetened). Chill until firm, then spread on scones or waffles, pancakes, French toast.
Potato Pockets - Combine 1/2 cup mashed sweet potatoes, 3 ounces softened cream
cheese and 2 1/2 tablespoons brown sugar. Dollop in the center of wonton wrappers, moisten the edges with water and fold into triangles, pressing to seal. Fry in hot vegetable oil and dust with confectioners' sugar.
BBQ Sandwiches - Mix 4 cups chopped leftover turkey, 1 cup barbecue sauce, 2 minced garlic cloves and the juice of 2 limes in a slow cooker. Cover and cook on low 2 to 4 hours. Shred with a fork, and then add a bit of cider vinegar and salt to taste. Serve on steamed soft rolls.
Turkey Pot Pie- Use a pre-made pie crust, combine chopped turkey, gravy, chopped leftover vegetables, put it in a pie crust and bake. This is a great way to use all your dinner leftovers.
Fried Turkey & stuffing balls - Combine leftover stuffing with chopped turkey, and chopped vegetables, moisten with a bit of gravy, roll into a ball dip in egg wash, roll in bread crumbs & pan fry until golden brown. Serve w/ cranberry mayo or honey mustard for dipping.