Katie Lee's Thanksgiving Day Tips and Recipes
The turkey shepherd’s pie is a great dish to make following Thanksgiving as it uses up all of the leftovers. Pairing well with Clos du Bois’ new red-blend, Rouge, the turkey complements the rich and jammy flavors of the wine. An affordable and accessible choice for your holiday table, Clos du Bois Rouge is available nationwide for $14.99.
- 1 1/2 cup carrots, diced (about 3 carrots)
- 1 C. celery, diced
- 1 lg. onion, minced
- 1 C. white button mushrooms, thinly sliced
- 6 Tbs. butter, divided
- 1 10- oz. bag frozen peas, thawed
- 4 C. cooked turkey, shredded
- 1 1/2 tsp. fresh thyme, minced
- 1 tsp. fresh sage, finely minced
- 2 tsp. salt
- 1 tsp. freshly ground black pepper
- 3 Tbs. all-purpose flour
- 2 1/2 C. turkey stock
- 6 C. leftover mashed potatoes
- 3 Tbs. parmesan cheese, grated
- Preheat oven to 350 degrees.
- Melt 3 tablespoons of butter in a large heavy skillet over medium-high heat. Add carrots, celery, onions, and mushrooms. Cook until vegetables begin to soften, about 10 minutes. Add peas, turkey, thyme, sage, salt, and pepper. Mix well and set aside.
- Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat. Add flour and cook, stirring for 2 minutes. Add stock slowly and bring to a low boil. Reduce heat and allow sauce to thicken, about 3 minutes. Add sauce to vegetable mixture and mix well. Transfer the turkey mixture to a greased 9-by-13-by-2-inch casserole dish.
- Spoon the mashed potatoes over the vegetable mixture, spreading gently to cover. Sprinkle the potatoes with parmesan cheese. Bake until the potatoes are lightly browned, about 1 hour.
Dijon Brussels Sprouts: Pair with Clos du Bois Sauvignon Blanc
- 2 Tbs. olive oil
- 2 shallots, thinly sliced
- 1 1/2 lbs. brussels sprouts, trimmed and quartered
- 1/2 C. low-sodium chicken broth
- 1 1/2 Tbs. fresh lemon juice
- 2 Tbs. whole grain dijon mustard
- kosher salt
- freshly ground black pepper
- 1/4 C. fresh bread crumbs, toasted
- Heat the olive oil in a large skillet over medium heat.
- Add the shallots and cook until translucent, about 4 minutes.
- Stir in Brussels sprouts and sauté until they begin to brown, 3 to 4 minutes.
- Add the chicken broth, lemon juice, mustard, and salt and pepper. Toss until mixed.
- Reduce the heat to low, cover, and simmer until sprouts are tender, 7 to 8 minutes.
- Remove the cover and increase heat to evaporate any excess liquid.
- Transfer to a serving platter and sprinkle with toasted bread crumbs.
Sweet Potato Cranberry Shortcakes: Pair with Clos du Bois Chardonnay
- 2 1/2 C. all purpose flour, plus extra for rolling
- 8 Tbs. unsalted butter, chilled and cut into cubes
- 1 Tbs. baking powder
- 1∕4 tsp. baking soda
- 1 tsp. salt
- 2 Tbs. sugar
- 1 tsp. ground cinnamon
- 1 C. leftover sweet potato casserole, without the marshmallow topping
- 1/3 C. milk
- leftover cranberry relish
- whipped cream for serving
- Special equipment: pastry blender and 3-inch biscuit cutter
- Preheat oven to 450 degrees. Grease a baking sheet.
- In a large mixing bowl, combine the flour and butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal.
- Stir in the baking powder, baking soda, salt, sugar, and cinnamon. Stir in the sweet potatoes until just combined.
- Make a well in the center and pour in the milk. Mix until all ingredients are incorporated and the dough begins to shape into a ball.
- Sprinkle a work surface with flour, coat your palms, and rub some on a rolling pin. Turn out the dough onto the work surface.
- Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2-inch thick.
- Flour a 3-inch biscuit cutter (or the rim of a glass) and cut out the biscuits.
- Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits until there is no dough remaining.
- Place the biscuits on the baking sheet and bake for 10 to 12 minutes, until the tops are golden brown. While the biscuits are still hot, spread softened butter on top of each one and let it melt.
- Split each biscuit in half and fill with a few tablespoons of cranberry relish and whipped cream.