Oyster Stew (AIP compliant)

Melt and saute together: 1 stick of butter (use coconut oil or duck fat if on AIP full elimination) 2 leeks sliced (white and light Green Part only; chop off dark green part, slice in half circles then slice thinly washed well in lots of water after sliced to get rid of dirt) 1 cup chopped fresh carrot, small dice 1 cup chopped turnips, small dice same size as carrot (2 medium turnips) 1 cups thinly sliced celery (about three sticks from outside part of celery; save celery heart for garnish) When vegetables are soft, add: 2 T cassava flour and stir for 2 minutes Add: 8 ounces of clam juice and 8 ounces of filtered water 1 can coconut cream without guar gum (Thrive, Trader Joe’s) Stir until blended and simmer 10 minutes while flavors come together. Add: 1 to 1-1/2 pints of fresh local oysters* with their liquor (feel for and remove any small shell before you add) Let these cook very gently on low simmer for another 5-10 minutes. For serving add these garnishes, optional: Tabasco (if you can tolerate nightshades) Grated fresh horseradish (small side of box grater) Celery hearts sliced very thinly Finely chopped parsley NOTES: *OYSTERS: Winter oysters taste best Good source is Chincoteaque Oysters from Toby Island Bay Oyster Farm are fabulous in this stew; at Palisades Farmers Market

Turkey Gumbo

This recipe from the New Orleans Junior League's Plantation Cookbook is really amazing. I love the green "trinity" of just green onion and celery. Brought to me by my mother in law, Betsy, as a suggested Thanksgiving leftover meal. She also generously supplied the Louisiana andouille. It is the best use of the leftover turkey carcass and meat, and has become our post-Thanksgiving tradition. 

INGRIDIENTS 

1 turkey carcass
4 tablespoons flour
4 tablespoons bacon grease
1 cup chopped green onions
1 cup chopped celery
2-3 bay leaves
1/2 teaspoon thyme
1 cup chopped hot, smoked sausage, preferably andouille
3 cups turkey meat, shredded from carcass
Salt to taste (1 teaspoon)
Pepper to taste
1 pint oysters and liquid
1 tablespoon gumbo file
2 cups cooked rice 

In a soup kettle, cover turkey carcass with at least 8 cups of water and boil about 1 hour, or until meat is easily removed from the bone. Remove carcass and pick meat off of bone. Strain and reserve 6 cups of turkey broth. To make roux, brown flour in bacon grease until mixture is a rich dark brown. Add onions, celery, and parsley; sauté 5 minutes. Slowly add broth to roux; add bay leaves, thyme, sausage, and turkey meat. Salt and pepper to taste and cook over low heat 1-1/2 hours*, adding oysters for last 5 minutes of cooking. Add file just before serving, being careful not to let mixture boil once it has been added. Remove bay leaves and serve over hot rice. If planning to freeze, do not add oysters and file until reheating to serve. 

This picture shows the roux just after the vegetables were added to give you an idea of the color you are trying to reach. 

SERVING SUGGESTIONS:
Serve over rice and with leftover Thanksgiving sweet potato biscuits and braised escarole.
-OR-
Serve over or baked sweet potatoes and with crusty French bread and hearty kale salad with lemon vinaigrette. 

NOTES: 

• Help yourself by chopping green onions, celery and parsley before Thanksgiving when you chop those vegetables for Thanksgiving stuffing and store in sealed plastic bags in fridge. 
• If you have fresh broth, you can make the gumbo without the turkey meat and oysters and put in the freezer a few weeks before Thanksgiving. Then defrost and add the turkey and oysters when you reheat the gumbo. 
• Use cassava flour to make a gluten free roux; warning, it darkens in about 10-12 minutes, much faster than all purpose flour. 

Order your andouille sausage from Louisiana if you can. But a polish kielbasa will also work in a pinch. Good sources: 

• Louisiana Crawfish Company
• Cajun Grocer

The original, well-used recipe. 

Mimi's Turkey Dressing

A Thanksgiving Cornbread Dressing 

INGRIDIENTS 

1-1/2 cup yellow or Vidalia onion, chopped 

2 cups celery, chopped 

1/2 cup butter, melted 

6 cups corn bread (may use gluten free mix) 

4 slices or more white bread, toasted (may use gluten free bread) 

1 bunch of green onions, chopped 

1/2 cup of parsley, minced 

4 eggs 

Hot broth (1/2 - 1 cup) 

Black pepper to taste 

Poultry seasoning or dried sage (1 - 1-1/2 teaspoons)

PREP (In Mimi's exact words, see notes for practical tips) 

Sauté onions and celery slowly in butter until soft, not brown, and keep in refrigerator. Add broth mixture to crumbled breads and mix well. (Use canned broth if you don't have enough and you may use some milk). Beat eggs and add. Add seasonings. May stuff chicken or turkey but I like to cook in casserole at 350 degrees for about 45 minutes. Make broth by cooking liver giblets and neck in water to cover. Add onion and a piece of celery, salt and pepper. 

NOTES

Put the cornbread mix into a buttered 9x13 casserole dish. Cover with foil for the first 35 minutes and remove for the last 10-15 minutes. 

No need to put sautéed vegetables in refrigerator unless you are making them a day ahead, which she often did. 

If using poultry seasoning or dried sage, add this to the onions when you sauté them. If using fresh sage, add when mixing ingredients. 

I estimated the amount of broth in ingredients list above to be 1/2 to 1 cup. She did not specify. I have learned from my sister and cousin who make this often, that it needs too be much "soupier" than you think so it doesn't dry out. So add more if you need to. 

Don't sauté the green onion or parsley. Put those in raw. You can also try leaving the celery out when you sauté the onions and put them in fresh, too, for some extra crunch (Ina Garten does this in her version). I really like the green onion and parsley in Mimi's version and think it makes the dish more visually pleasing and the taste is a bit "fresher" than other versions.

I estimated the poultry seasoning/sage to be 1-1/2 teaspoons; she did not specify. She suggested to use one or the other. If you want to use both, use 1 teaspoon of each. 

I use Bob's Red Mill gluten free cornbread mix and it works well. Make sure your mix, if using, isn't too sweet. 

Dressing is baked in a casserole dish and stuffing is stuffed in a turkey to bake.

Fresh broth makes all the difference. 

Enchiladas Verdes: A selection of recipes

Enchiladas Verdes are the ultimate comfort food, and to me, the easiest Mexican dish to create at home. Use leftover or rotisserie chicken, or even better: smoked chicken picked up from your favorite BBQ joint, or turkey from Thanksgiving.  

I use the recipes below as a starting point, sometimes leaving out an ingredient (like substitute jalepenos for serannos) if I do not have it on hand. In short, feel free to free-lance as these recipes are very forgiving. 

Pati Jinich's Enchiladas Suizas (creamy green enchiladas)

Pati Jinich's Enchiladas Verdes

Sam Sifton's Enchiladas Verdes NYT

Amanda Hesser's Enchiladas Verdes, NYT

Homesick Texan's Carnitas or Chicken Enchiladas Verdes

NOTES

• Use only corn tortillas; never, ever use flour. 
• If feeling lazy make an enchiladas verdes "lasagna" by layering tortillas between sauce, chicken, and cheese in the same order as you would a lasagna. You still must "run" the corn tortillas through hot oil for 20 seconds so they don't get soggy. 
• Use Cotija, Añejo, or Queso Fresco for a more authentic Mexican taste. Also, for those avoiding cow's milk, Añejo is frequently made from goat cheese. All three are crumbly like feta and do not really melt but add a wonderful "accent" flavor, I think. Oaxaca is a melting Mexican cheese and also an alternative.  
• For a creamier, more American version of enchiladas, and for ease (as you likely have on hand) use Monterrey Jack, Cheddar, Muenster, or the "Mexican Blend" pre-shredded cheese. 
• Enchiladas verdes is part of my regular repertoire and to make things easier on myself I use canned tomatillos most of the time. I try to keep them on hand. And, yes, I also use canned verde sauce. Siete makes a nice version free of junky ingredients. However, Fresh is Best! 

SERVING SUGGESTIONS 

• Accompaniments: Pickled jalapeños, sour cream if you don't put on top, fresh cilantro, sliced radishes, pickled red onion slices, cubed avocado.  
• Refried black beans; canned work well; I prefer Amy's or Eden brands, which use BPA-free lined cans. 
• Cole slaw with cumin, lime or plain vinaigrette. Be sure and shred the cabbage very finely; a mandolin works best. 
• Pickled carrots.
• Red or green rice. OR, if it is a midweek meal, use a boxed red, green or yellow rice or combination beans and rice box. Choose a quality brand like Lundberg's, or order from Thrive Market. 
• Another option for a quick weeknight meal is to bake sliced chicken breasts or thighs in the green sauce, and serve with warm corn tortillas, sour cream and pickled jalapeños. 

Turkey Gumbo: The Plantation Cookbook

This recipe from the New Orleans Junior League's Plantation Cookbook is the best. The absolute best post Thanksgiving meal. 

INGRIDIENTS 

1 turkey carcass
4 tablespoons flour
4 tablespoons bacon grease
1 cup chopped green onions
1 cup chopped celery
2-3 bay leaves
1/2 teaspoon thyme
1 cup chopped hot, smoked sausage, preferably andouille
3 cups turkey meat, shredded from carcass
Salt to taste (1 teaspoon)
Pepper to taste
1 pint oysters and liquid
1 tablespoon gumbo file
2 cups cooked rice

In a soup kettle, cover turkey carcass with at least 8 cups of water and boil about 1 hour, or until meat is easily removed from the bone. Remove carcass and pick meat off of bone. Strain and reserve 6 cups of turkey broth. To make roux, brown flour in bacon grease until mixture is a rich dark brown. Add onions, celery, and parsley; sauté 5 minutes. Slowly add broth to roux; add bay leaves, thyme, sausage, and turkey meat. Salt and pepper to taste and cook over low heat 1-1/2 hours*, adding oysters for last 5 minutes of cooking. Add file just before serving, being careful not to let mixture boil once it has been added. Remove bay leaves and serve over hot rice. If planning to freeze, do not add oysters and file until reheating to serve.
The picture above picture shows the roux just after the vegetables were added to give you an idea of the color you are trying to reach.
SERVING SUGGESTIONS:
Serve over rice and with leftover Thanksgiving sweet potato biscuits and braised escarole.
-OR-
Serve over or baked sweet potatoes and with crusty French bread and hearty kale salad with lemon vinaigrette.
NOTES: 

• Help yourself by chopping green onions, celery and parsley before Thanksgiving when you chop those vegetables for Thanksgiving stuffing and store in sealed plastic bags in fridge. 
• If you have fresh broth, you can make the gumbo without the turkey meat and oysters and put in the freezer a few weeks before Thanksgiving. Then defrost and add the turkey and oysters when you reheat the gumbo. 
• Use cassava flour to make a gluten free roux; warning, it darkens in about 10-12 minutes, much faster than all purpose flour. 
• Order your andouille sausage from Louisiana if you can. But a polish kielbasa will also work in a pinch. Good sources: 
• Louisiana Crawfish Company
• Cajun Grocer

Turkey Hash

Nice winter comfort food with leftover turkey or chicken. 

Yield: 4 main-dish servings

INGREDIENTS

2 tbsp. butter or margarine

1 small onion

3 tbsp. all-purpose flour

2 c. milk

1/2 tsp. salt

1 tsp. ground black pepper

8 oz. cooked turkey or chicken

2 tbsp. chopped fresh parsley

PREP 

In 3-quart saucepan, melt butter over medium heat. Add onion and cook, stirring, until tender, about 5 minutes. Stir in flour and cook, stirring constantly,1 minute. With wire whisk, gradually whisk in milk, salt, pepper, and nutmeg. Heat to boiling over medium-high heat, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes.

Stir turkey into sauce and heat through. Stir in parsley and serve. 

SERVING SUGGESTIONS

Serve over rice, mashed potatoes, on top of baked sweet potato, or with leftover Thanksgiving Sweet Potato Biscuits. 

NOTES 

This recipe is a good starting point for leftover Thanksgiving turkey. Add additional cooked vegetables such as peas, cubed potatoes or sweet potatoes, chopped carrots. Don't add beets unless you want red hash. 

Use cassava flour for gluten free version. 

Thanksgiving Leftover Sweet Potato Biscuits

I like to re-make Thanksgiving food for leftovers, like making biscuits out of leftover sweet potatoes.  It’s just a more interesting use of the food; one turkey sandwich on Friday is enough. 

INGREDIENTS 

1 cup chilled sweet potato puree 

3/4 cup chilled buttermilk

2 1/4 cups all-purpose flour

2 tablespoons light brown sugar (omit if using leftover sweet potato casserole) 

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 stick cold unsalted butter, cut into cubes, plus 1 tablespoon melted butter, for brushing

PREP

Preheat oven to 450 degrees. Line a baking sheet with parchment paper. In a small bowl, whisk the sweet potatoes puree with the buttermilk. In a large bowl, whisk the flour with the brown sugar (if using), baking powder, baking soda and salt. Sprinkle the cubes butter over the dry ingredients; using a pastry blender or two knives, cut the butter into the flour until the mixture resembles course crumbs, with some of the butter about teh size of peas. Stir in the sweet potato mixture until a soft dough forms. 

Turn the dough out onto a floured work surface, and pat it into a 1 inch thick round. Using a 2-inch round biscuit cutter, Samp out as many biscuits as you can. Gently press the scraps together and stamp out more biscuits. Arrange the biscuits on the prepared baking seet and bake for about 12-15 minutes, until golden brown. Brush with melted butter and serve warm. 

SERVING SUGGESTIONS 

Serve with Turkey Gumbo and braised escarole or as a side to Creamed Turkey Hash for a fabulous Friday or Saturday dinner after Thanksgiving. Serve with butter and cranberry sauce. Delicious! 

NOTES 

1. Make 3/4 cup buttermilk by adding 2-1/4 teaspoons lemon juice to 1 cup milk. Let sit for five minutes.