Friday Thanksgiving

 Meal for "leftovers".  We rotate Thanksgiving between 4 families so when I go to another house for dinner, I don't get very many leftovers so when that happens, I cook a mini dinner the next day for more leftovers.  That was today. The cornbread recipe is in on the Quaker box of cornmeal.  The green bean casserole it the one everyone knows and the stuffing is Pepperidge Farm.  The gravy was homemade with chicken stock and wigs from the freezer, turkey neck etc.  The dish between the butter and gravy was supposed to be mashed potato cakes but they were never firm enough to form so I cooked them in a little oil and smooshed them in a bowl. I put them on the table with a warning to take a small taste to see if they wanted more.  Everyone wanted more. It was the first bowl to be completely empty. There were also some deviled eggs not in the picture.

5-Ingredient Mashed Potato Cakes 

These fluffy, cheesy potato cakes can be made from scratch or with leftover mashed potatoes.

YIELDServes 4 to 6, Makes 14 cakesPREP TIME20 minutesCOOK TIME35 minutes to 40 minutes

Ingredients

1 1/2 lb. rust potatoes (about 4)

1T. + 4 1/2 tsp. salt, divided

3 oz cheddar or Parmesan

4 T. unsalted butter

1 lar. egg

1/2 C. AP flour

1/2 tsp. black pepper

3/4 C. vegetable oil

Instructions

Peel &chop potatoes or make from leftover massed potatoes. Whisk In 1 large egg.

•When the potatoes are ready, drain through a heatproof colander. Place the colander over the pot. When the potatoes are cool enough to handle but still warm, pass the potatoes through a ricer or food mill back into the pot. (Alternatively, drain the potatoes, return to the pot, and mash with a potato masher until smooth.)

•Add the cheese, melted butter, beaten egg, 1/2 cup all-purpose flour, remaining 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper, and stir to combine. (If starting with leftover mashed potatoes, omit the butter and add the egg and cheese to 2 1/4 cups mashed potatoes. Add the flour 1 tablespoon at a time until the mixture is stiff enough to form into a disc with your hands. Season with salt and pepper to taste). 

• Scoop the potato mixture out with a 1/4-cup measuring cup and form a small disc with your hand. Press the disc until 1/2-inch thick. Place on a baking sheet and repeat with the remaining potato mixture.
• Line a second baking sheet with paper towels. Heat 3/4 cup vegetable oil in a large frying pan over medium-high heat until shimmering. Place 5 potato cakes in the pan and cook until deep golden brown, 2 1/2 to 3 minutes per side. Transfer to the paper towels and sprinkle lightly with salt.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Best Ever Cranberry Sauce — Hall of Fame version

Prep Time: 5 minutesCook Time: 5 minutesTotal Time: 10 minutesYield: Serves 6

Best Ever Cranberry Sauce: The title describes this iconic holiday condiment. Winner in countless taste tests over the years, this is my most-requested version. Don’t show up to Thanksgiving or Christmas dinner without it, and make this a week ahead of your big dinner, for best flavor.

Ingredients

• 1 1/4 cups granulated sugar
• 3/4 cup water
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1 (12-ounce) bag fresh cranberries
• Zest of 1 orange (orange part only)

Directions

1. In a 2-quart heavy saucepan, add sugar, water and spices and cook, stirring often, until sugar dissolves, syrup is clear and comes to a rolling boil, about 3 minutes. In a colander, rinse and pick over the cranberries to remove any mushy ones. Add cranberries to boiling syrup and continue cooking, uncovered, just until they begin to pop, about 3-5 minutes (set the timer). Be careful not to cook them too long or they will get mushy.
2. Remove from heat, stir in orange zest and cool to room temperature, uncovered. Ladle into clean jars or plastic containers, label and refrigerate until ready to serve. You may serve it cold straight from the fridge, or serve it at room temperature, which is my favorite way.
3. Makes about 2 1/2 cups sauce, enough to serve 6.

Notes

Recipe source: Dorothy Reinhold | Shockingly Delicious

Cook’s trick: Make two batches and stick one jar of it in the back of the refrigerator, to be discovered two months later. It will be an utterly delicious cook’s treasure!