Do you feel tired of eating and entertaining following the Thanksgiving holiday? Think again! The entire Thanksgiving weekend should be a time to reconnect with old friends while lingering over food, drinks, and conversation. Keep the party going and host a casual cocktail soiree. These effortless nibbles and sips will help deplete any leftovers from your fridge!
Mulled White Wine Cider
- 2 bottles white wine
- 1/4 cup plus 2 tablespoons sugar
- 2 cinnamon sticks
- 6 whole cloves
- 1/4 teaspoon ground allspice
- 1 orange, sliced into thin wedges
- In a large saucepan, warm the wine, sugar, cinnamon sticks, cloves and allspice over medium heat until hot but not boiling. Lower the heat, partially cover and let steep, without simmering, for 20 to 30 minutes.
- Ladle the mulled wine into 8 glass mugs. Serve with the orange wedges.
Leftover stuffing? Here’s a solution:
Sausage-Stuffed Mushroom Caps
- 16 large (1 lb.) white mushrooms, stemmed
- 1 1/2 cups leftover stuffing
- 1 tablespoon grated parmesan cheese
- olive oil, for drizzling
- Fill mushroom caps with stuffing. Place on a rimmed baking sheet, sprinkle with cheese and drizzle with olive oil. Bake at 375 degrees for 20 minutes. Serve hot.
Leftover Turkey? Mashed potatoes?? Pumpkin pie???
- 1 1/2 cups finely chopped leftover cooked turkey
- 3/4 cup leftover mashed potatoes
- 1/2 cup cooked pumpkin pie filling from leftover pie
- 1/2 teaspoon ground cumin
- 1/4 teaspoon curry powder
- 1 package frozen puff pastry, thawed but refrigerated
- 1 large egg
- Preheat the oven to 350 degrees . Combine chopped turkey, potatoes, pumpkin pie filling, cumin and curry powder. Season with salt and pepper.
- On a lightly floured surface, roll out the puff pastry dough 1/8 inch thick. Using a 3-inch round cookie cutter, cut out 32 disks, gathering the scraps and rerolling.
- Place 1 tablespoon of turkey mixture on each disk. Dampen the disk rims with water and fold the dough over into a half-circle, pressing the seams with a fork to seal.
- Beat the egg with 2 teaspoons water. Place the samosas on 2 nonstick baking sheets and brush with egg wash. Bake, switching the pans halfway through, until golden, about 25 minutes; serve warm.
Eat, drink, and be merry…all weekend long.