Ingredients

8 russet potatoes, peeled and quartered
1/2 stick salted butter, cubed, plus more for baking dish
1/2 cup milk or cream
2 teaspoons salt
1 1/2 cup grated cheddar cheese
1 cup grated parmesan cheese
1 cup breadcrumbs
2 tablespoons olive oil

Directions

1. In a large pot, boil potatoes until tender when pierced with a fork. Strain and place into a large bowl for mashing.
2. Add butter, milk or cream, and salt. Mash by hand or with an immersion blender until smooth.
3. Butter a baking or casserole dish. Spoon mashed potatoes into baking dish and smooth the surface with a spoon or spatula.



4. Evenly sprinkle cheddar and parmesan cheeses over the surface, then breadcrumbs. Drizzle olive oil over the topping.



5. Bake in oven until topping is brown and bubbly.

Serves 8-10

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Ingredients

6 ounces freshly-brewed strong coffee
1-1/2 ounces Irish whiskey
1-1/2 ounces pumpkin pie cream liqueur, such as Fulton's Harvest
Store-bought or homemade whipped cream, for garnish
Store-bought or homemade pumpkin pie spice, for garnish

Directions

1. Combine coffee, whiskey, and pumpkin liqueur; stir well.
2. Top with a dollop of whipped cream, and a sprinkling of pumpkin pie spice.

Makes 1 drink.

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Ingredients

For the filling:
2 cups leftover turkey meat, chopped
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
2 1/2 cups turkey or chicken stock, preferably homemade
6 tablespoons unsalted butter
1 cup yellow onions, chopped (1 onion)
1/4-1/2 cup all-purpose flour
1/4 cup heavy cream
1/2 cup medium-diced carrots
1/2 cup medium-diced celery
1 cup sweet potato, small diced
1 teaspoon thyme, finely chopped

For the pastry:
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 cup vegetable shortening
1/8 pound cold unsalted butter, diced
1/4 to 1/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Directions

1. In a small saucepan, heat the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot stock to the sauce.
2. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the turkey, carrots, celery, onions and thyme. Mix well and set aside.
3. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour.
4. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
5. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
6. Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle.
7. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Serves 4-6.

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Ingredients

1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 large sweet onions, such as Vidalia (about 1 1/4 pounds), thinly sliced
Coarse salt and ground pepper
2 pounds green beans, trimmed

Directions

1. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add onions and season with salt and pepper. Cook, stirring often, until softened and just beginning to brown, 10 minutes. Reduce heat to medium. Cook, stirring occasionally, until onions are deep golden brown and very soft, 30 minutes. (Refrigerate in an airtight container, up to 1 day. Bring to room temperature before using.)
2. Meanwhile, in a large pot of boiling salted water, cook green beans until crisp-tender and bright green, about 6 minutes. Drain and toss with 1 teaspoon oil. Season with salt and pepper. Transfer beans to a platter and top with onions.

Serves 8.

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Ingredients

1 package of store-bought pizza dough
Flour, for dusting
1/2 cup basil pesto
1/2 cup ricotta, fresh goat, or shredded mozzarella cheese
1 cup of leftover turkey, cut into 1/2-inch cubes
1 cup cranberry and caramelized onion sauce
Salt, to taste

Directions

1. Preheat the oven to 500ºF with a pizza stone or cookie sheet inside.
2. Flour the pizza dough to ensure it doesn't stick, then roll out the pizza dough to preferred thickness. Place the pizza dough on the hot pizza stone and pre-cook for about 5-8 minutes.
3. Once the crust begins to turn golden, pull out the crust and top with pesto, cheese, turkey, and cranberry sauce.
4. Place the pizza back in the oven and cook until the cheese has melted and everything is warm. Sprinkle with sea salt and serve.

Serves 4.

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