Turkey and Sausage Gumbo

Serves 4 to 6

Ingredients

• 3 T plus 2 teaspoons vegetable oil
• 6 T  all-purpose flour
• 2 (8-ounce) bottles clam juice
• 1 cup water
• 1/2 pound andouille sausage (or kielbasa), cut into 1/2-inch pieces
• 1 onion, minced
• 1 red bell pepper, cored and chopped fine
• 1 celery rib, chopped fine
• 1 (16-ounce) package frozen okra, thawed
• 2 teaspoons Creole spice mixture, such as Zatarain's or Emeril's
• 1 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried
• Salt and ground black pepper
• 4 garlic cloves, minced
• 1 pound shredded cooked turkey or chicken (great use of leftover thanksgiving turkey)
• 3 scallions, sliced thin

Instructions

1. Prepare the sausage, onion, bell pepper, and celery while the roux browns 
2. MAKE THE ROUX AND SAUCE: Whisk 3 tablespoons of oil and flour together in small saucepan over medium heat. Cook, whisking occasionally, until mixture is color of an old copper penny, about 15 minutes. Slowly whisk in clam juice and water and bring to simmer. Continue to simmer until needed in step 3.
3. SAUTÉ SAUSAGE AND VEGETABLES: While roux cooks, heat remaining 2 teaspoons oil in large Dutch oven over medium-high heat. Add andouille, onion, bell pepper, celery, okra, Creole spice mixture, thyme, and 1/4 teaspoon salt and cook until lightly browned, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
4. ASSEMBLE GUMBO: Slowly stir roux mixture into vegetables, scraping up any browned bits. Add turkey/chicken. Simmer until vegetables are tender, 5 to 7 ­minutes.
5. Off heat, season with salt and pepper to taste. Sprinkle with scallions before serving.

Source: adapted from Cook's Illustrated

Chicken and Dumplings

Serves 6 to 8

Ingredients

Stew

• Shredded chicken off of one rotisserie/roasted chicken (or leftover thanksgiving turkey!)
• 4 tablespoons unsalted butter
• 2 medium leeks, white and light green parts only, cut in half lengthwise and then into 1-inch pieces
• 1 large onion, minced
• 6 tablespoon  all-purpose flour
• 1/4 cup dry sherry
• 4 1/2 cups  chicken broth
• 1/4 cup whole milk
• 1 teaspoon minced fresh thyme leaves
• 2 bay leaves
• 1 cup frozen green peas
• 3 tablespoons minced fresh tarragon leaves 

 Dumplings  

• 2 cups  all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 1 cup whole milk
• 3 tablespoons unsalted butter

Instructions

1. Add the butter to the Dutch oven and melt over medium-high heat. Add the leeks, onion, and a pinch of salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Add chicken and simmer while you prepare the dumplings.
2. For the Dumplings (concurrent with step 1): Stir the flour, baking powder, and salt together. Microwave the milk and butter in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
3. Stir the peas and tarragon into the stew, and season with pepper. Drop large-marble-sized dumplings over the top of the stew, about 1/4 inch apart. Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.
   
   Source: adapted from Cook's Illustrated

Squash, White Bean and Kale Ragout

Published by: NY Times, November 14, 2007 Time: 1 1/4 hours 

1 3-pound butternut squash

2 tablespoons unsalted butter 

2 tablespoons maple syrup 

2 1/2 teaspoons cider vinegar 

1 teaspoon kosher salt, more to taste 

1 teaspoon ground black pepper 

Pinch of cayenne 

2 tablespoons extra virgin olive oil 

4 large leeks, cleaned and chopped, white and light green parts only 

2 large garlic cloves, pressed 

2-3 large rosemary sprigs (remove twigs after cooking)

2 15-ounce cans cannellini beans, drained and rinsed 

2 cups vegetable broth 

1.5 bunches kale, center ribs removed, leaves thinly sliced (about 1 1/2 bunches or 1 large farmer's market bunch) 

2 ounces grated Parmigiano-Reggiano cheese (with box grater, not microplane) ( 1/2 cup), more to taste

1/3 cup dried cranberries, roughly chopped, plus whole berries for garnish 

1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel pumpkin or squash. Trim stem, then halve pumpkin or squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes. 

2. Spread cubes out on a large rimmed baking sheet. In small saucepan, combine butter or canola oil, syrup, 1 teaspoon vinegar, kosher salt, 1/2 teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat until butter melts; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until pumpkin or squash is very tender and caramelized at edges, about 30 minutes. 

3. In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes. 

4. Stir in kale, and cheese if desired. Simmer until kale is cooked down and very tender, about 10 minutes. 

5. Stir in pumpkin or squash and chopped cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve. 

Yield: 8 to 10 side-dish servings; 6 main-course servings.

Delicious; and an instant thanksgiving classic. Make sure not to skimp on the cider vinegar and maple syrup, more cayenne pepper would be easily tolerated by most.