Fall 2024 12 HolidayRecipes 12 • 4 sweet potatoes • 4 tsp. + 1 tbsp. avocado or olive oil, divided • ½ tsp. salt, divided • ¼ tsp. black pepper • ¼ tsp. garlic powder • 2 cups shredded or diced cooked turkey • 1 cup cranberries • 8 cups packed, chopped and stemmed kale • 1 tbsp. toasted pepitas 1. Preheat to 425°F. Line a large rimmed baking sheet with foil. 2. Prick sweet potatoes in four spots with a fork. Rub each with 1 tsp. oil, sprinkle with ¼ tsp. of salt and place on the prepared baking sheet. 3. Roast on the lower rack until tender, 35 to 45 minutes. 4. After the first 20 minutes, toss kale with 1 tbsp. oil. Spread in an even layer on another large rimmed baking sheet. 5. Sprinkle with ¼ tsp. each of salt, pepper and garlic powder. Roast the kale on the upper rack, stirring once, for 10 minutes. 6. Push the kale to one side and add cranberries and turkey to the other side of the pan. Continue roasting for five to eight minutes. 7. Whisk together the dressing ingredients. 8. Add the kale, cranberries and turkey and toss to combine. 9. Make a lengthwise cut to each sweet potato without cutting all the way through. Stuff with the kale, cranberry and turkey mixture, then garnish with a sprinkle of pepitas. • ¼ cup tahini • 2 tbsp. Dijon mustard • 1 tbsp. maple syrup or honey • 1 tbsp. lemon juice • 4 tbsp. water (or more for thinner consistency) • 1⁄8 tsp. garlic powder • ¼ tsp. salt • 1⁄8 tsp. ground black pepper Baked cranberry + turkey sweet potatoes Courtesy of Jamie Miller, registered dietitian for Village Health Clubs INGREDIENTS MAPLE MUSTARD TAHINI DRESSING DIRECTIONS 1. Preheat the oven to 350°F. 2. Warm up mashed potatoes in the microwave for 30 seconds to help them spread evenly in the dish. 3. Place mashed potatoes evenly on the bottom of the baking dish. Top with green beans, chopped turkey or ham, stuffing, gravy and shredded cheese. 4. Cover the baking dish with aluminum foil to prevent the dish from browning too much. Bake for 20 minutes, then remove the foil. 5. Continue to bake the casserole for an additional 15-20 minutes. Set aside to cool down for five minutes and serve. • 2 lb. or 4 cups turkey or ham, roughly chopped • 2 lb. or 4 cups stuffing • 1 lb. or 2 cups mashed potatoes • 1 lb. or 2 cups green bean casserole • 1 lb. or 2 cups shredded gouda, gruyere or mozzarella cheese • 2 cups leftover gravy The Lomayma's Frankenstein Casserole Courtesy of Clinton Lomayma, Cala Scottsdale DIRECTIONS INGREDIENTS Baked cranberry + turkey • 3 loosely packed cups of leftover stuffing • 3 eggs • 1 cup sharp cheddar cheese • 2 tbsp. chopped herbs (parsley, green onion, oregano) • A pinch or two salt and black pepper • Melted butter or pan spray (for the waffle iron) 1. Mix stuffing, cheese and herbs in a large bowl. 2. Toss the mixture until all ingredients are evenly dispersed. 3. In a smaller mixing bowl, whisk the eggs until fully combined and smooth. 4. Season with salt and pepper. 5. Pour the egg mixture over the stuffing mixture and gently toss to combine. 6. Pre heat your waffle iron and spray with nonstick spray or brush with melted butter. 7. Scoop the mixture onto the waffle iron and cook until golden brown. 8. Serve warm with cranberry sauce and maple syrup or let cool and use to make leftover turkey sandwiches. “Day After” Thanksgiving Stuffing Waffles Courtesy of Justin Beckett, Beckett’s Table INGREDIENTS DIRECTIONS There’s nothing quite like a holiday feast. Family members gather, tables are filled with turkey, stuffing, potatoes, cranberry sauce and all the other sides we know and love…but once the food coma hits, you're left with a fridge full of with leftovers. What to do with all that turkey?! Instead of settling for a boring sandwich, check out some ideas for leftovers from these Arcadia area chefs.