Thanksgiving and leftover ideas that will have you eating your bourbon!
Bluegrass Soy, Sesame, and Ginger Turkey
- 12-14 lb turkey, rinsed and patted dry
- 1 ½ sticks butter
- ½ cup Bluegrass Soy Sauce
- ¼ cup toasted sesame oil
- ½ cup chopped scallions, plus 6 whole scallions
- ¼ cup Bourbon Smoked Sugar
- 3 tablespoons grated ginger
- 3” piece ginger, thinly sliced
- 1 teaspoon red pepper flakes
- Bourbon Smoked Salt, to taste
- Bourbon Smoked Pepper, to taste
- 3 cups low-sodium chicken stock
1) Place turkey on a rack inside a roasting pan and leave to come to room temperature, about 1 hour.
2) In a medium saucepan, melt butter. Whisk in soy sauce, sesame oil, minced scallions, sugar, grated ginger and red pepper flakes; let cool slightly. Pour the butter into a small bowl and refrigerate until spreadable.
3) Preheat oven to 400 degrees. Loosen the skin between the breasts and thighs with your fingers. Spread the chilled butter underneath the skin evenly. Slather butter all over the outside of the turkey. Stuff the cavity of the turkey with the whole scallions and ginger slices. Truss legs and tuck wingtips underneath the turkey. Pour any remaining of the soy butter over the top. Season with smoked pepper and a little smoked salt, using less salt, especially if the turkey was brined.
4) Roast turkey for 30 minutes. Add the stock to the pan and tent turkey with aluminum foil if turkey is already starting to heavily brown. Continue to roast for about 1 hour and 35 minutes. An instant-read thermometer should register 155-160 degrees when inserted into the thickest part of the thigh, avoiding the bone.
5) Remove from the oven, transfer to a cutting board, cover with foil and allow to rest for 30 minutes. Skim fat off the pan juices. Carve and serve turkey with the pan juices or use to make a gravy.
LEFTOVER Turkey Ponzu Pan Sauce
Ingredients for Turkey Ponzu Pan Sauce
- 2 cups of leftover turkey (shredded off the bone with skin)
- 1 tablespoon fresh chopped garlic
- 3 tablespoon butter or olive oil
- 3 cups of stock ( chicken, vegetable or beef ) or water
- 1/4 c. corn starch and 1/2 c. cold water
- 3 T. Small Batch Bourbon Ponzu
- 1/4 c. fresh herbs such as parsley and or tarragon
- Bourbon Smoked Sea Salt and Bourbon Smoked Pepper to taste
- In a medium-sized sauté pan, on medium heat, add the leftover turkey with butter or olive oil for about 7 minutes. Allow the turkey and skin to heat thoroughly and become golden brown, add garlic.
- Brown the garlic with the turkey for an additional 3 minutes on medium heat.
- Add the 3 cups of stock or water and bring to a simmer.
- Once the turkey, garlic and liquid mixture starts to bubble, add cornstarch mixture.
- Cook on medium heat, stirring for about 3-5minutes until a thicker gravy-like consistency.
- Season with Bourbon Smoked Sea Salt and Bourbon Smoked Pepper to taste.
- Turn the heat down to medium-low until ready to serve.
Cornbread Stuffing with Sausage and Pecans
- 13×9 pan of cornbread, cut into 1” pieces
- 3 tablespoons olive oil
- 19 ounces hot or sweet Italian sausage, removed from casings
- 2 teaspoons Bourbon Smoked Paprika
- 2 onions, small dice
- 4 stalks celery, small dice
- 1 leek, white and pale green parts, chopped and rinsed
- ¼ cup apple cider vinegar, sherry or white wine
- ½ cup (1 stick) unsalted butter, plus 4 tablespoons, cut into small pieces
- 2 eggs
- 2 cups chicken stock, plus more if needed
- 1 cup pecans, toasted and chopped
- 1 fresh chili (such as fresno), deseeded and chopped fine (optional)
- 2 tablespoons fresh thyme, chopped
- 3 teaspoons Bourbon Smoked Salt
- 2 teaspoon Bourbon Smoked Pepper
1) Preheat oven to 400 degrees. Spread the cornbread out on 2 rimmed baking sheets and toast for 8-10 minutes or until lightly browned. Transfer to a large mixing bowl and allow to cool. Butter a shallow 3-quart baking dish and a piece of aluminum foil. Set aside.
2) In a large skillet, heat olive oil over medium-high heat. Add sausage and smoked paprika. Cook, breaking up into small pieces with a wooden spoon. Cook until browned and no longer pink, about 7-10 minutes. Remove with a slotted spoon and add to the cornbread.
3) Add onions, celery, and leeks to the skillet. Saute’, stirring often, until onions are browned and soft, 10-12 minutes. Scrape into the cornbread mixture. Return skillet to medium-high heat and pour in the apple cider vinegar, sherry or white wine to deglaze. Scrape up any brown bits and cook until almost all the liquid has evaporated. Add the ½ cup of butter and allow to melt. Pour over cornbread mixture. Whisk eggs and 2 cups stock in a medium bowl and add to the cornbread, along with the pecans, chopped chili, and thyme. Season with smoked salt and pepper. Mix well to combine. If stuffing seems dry, add more stock, ¼ cup at a time, until thoroughly moistened.
4) Pour stuffing into baking dish and dot with remaining 4 tablespoons of butter and cover tightly with foil, buttered side down. Bake for 30 minutes. Remove foil and increase oven to 450 degrees. Bake until top is browned, about 20-25 minutes more. Serve warm.
Note: toasting cornbread and pecans and cooking sausage and vegetables can all be done a day ahead. Right before baking, toss everything together and add melted butter, eggs and stock. Proceed as directed.
LEFTOVER Stuffing Waffle with Maple Hot Sauce
Ingredients For Waffle
- 4 cups of leftover stuffing
- 2 eggs
- Preheat your waffle iron to medium-high heat. In a medium-sized bowl with a fork, mix stuffing and 2 eggs until thoroughly combined.
- Place a handful sized amount of the stuffing mixture in waffle maker and let it cook until golden brown and crispy.
- Cook for 5-10 minutes, depending on waffle maker.
- Serve immediately.
Maple Hot Sauce
- Mix equal parts, Chef Edward Lee’s Sambal Hot Sauce and Bourbon Barrel Aged Maple Syrup in a bowl.
- Serve immediately and refrigerate extra
Mashed Sweet Potatoes with Sorghum, Lime and Feta Cheese
- 1 tablespoon Bourbon Smoked Salt
- 3 ½-4 pounds sweet potatoes, peeled and cut into large chunks
- 2 tablespoons extra-virgin olive oil
- ¼ cup Bourbon Barrel Aged Sorghum
- 2 limes, zested and juiced
- 1 teaspoon Bourbon Smoked Salt
- ½ teaspoon Bourbon Smoked Pepper
- 5 ounces feta cheese crumbles, reserving some for garnish
- ¼ cup cilantro leaves, chopped, reserving some for garnish
1) Bring a large pot of water to a boil. Add the salt and sweet potato and cook until soft, about 10-12 minutes. Drain into a colander. Allow to steam dry for 5 minutes. Transfer sweet potatoes to a large mixing bowl. Using a potato masher, mash sweet potatoes.
2) Stir in the olive oil, sorghum, lime zest and juice, salt and pepper. Fold in the feta cheese and cilantro. Check for seasoning, adding more salt and pepper if needed. Spoon into a serving bowl and garnish with reserved feta and cilantro. Serve warm.
LEFTOVER Bourbon Smoked Sweet Potato Pastry Tarts
Ingredients for Pastry Tart
- 1 pack (17.3 oz) of premade puff pastry sheets
- 2 cup of cold leftover sweet potato casserole
- 2 teaspoon Bourbon Smoked Sea Salt
- 1/4 cup Bourbon Smoked Sugar, for dusting
- 1 teaspoon Bourbon Smoked Sea Salt, for finishing
Orange Zest Marshmallow Topping
- 1 small container of of marshmallow cream (7 ounces)
- zest from one orange
In a small bowl combine the marshmallow cream and the zest from one orange.
- 1 whole egg
- 1 t. warm water
Make the egg wash by adding one tablespoon
of water to one whole egg and whisk vigorously with a fork.
- Preheat oven to 400 F. Line a baking sheet with parchment paper. Let the puff pastry set out on the countertop for about 30 minutes until it’s more pliable. You will have one layer for the top of the pastry and one for the bottom. Once pliable, roll out both puff pastry sheets until they are 12 x 9 inches.
- Grid out 8 separate rectangles with the egg wash with a pastry brush. Sprinkle the bottom puff pastry layer with Bourbon Smoked Sea Salt and then divide the leftover sweet potato casserole into the 8 different squares leaving about an inch in between. Lay puff pastry over the egg-washed and sweet potato casseroled sheet. With the side of your palms, delicately divide the 8 different portions sealing all the sides of the pastry.
- Place the potato-filled pastry sheet into the freezer on a parchment-lined baking sheet for 15 minutes until its almost frozen and easier to cut.
- Cut the pastry filled sheet into 8 equal rectangle pieces and set them on a parchment-lined sheet tray a few inches apart.
Using the egg wash, lightly brush the top side of each pastry gently until they are completely covered. Lightly sprinkle the Bourbon Smoked Sugar on each pastry and pop them in the preheated oven for about 20-25 minutes or until deep golden brown.
- Remove from oven and cool for about 15 minutes. Top with Orange Zest Marshmallow Cream Topping and finish with a sprinkle of Bourbon Smoked Sea Salt.
- Serve immediately.
Crispy Charred Ponzu Green Beans
- 2 pounds fresh, dry, trimmed green beans
- 1/4 cup Small Batch Bourbon Ponzu
- 2 tablespoon avocado oil, or any other high heat oil
- 3 teaspoon Bourbon Smoked Togarashi, plus more for garnish
- Bring a large saute pan or cast iron (preferred) to medium-high heat on the stovetop.
- Carefully add the 2 tablespoons of oil to the pan and allow it to coat the bottom.
- Add green beans to hot pan.
- Sear green beans on one side for 3 minutes
- Toss green beans and cook for an additional 3 minutes on other side. Repeat until green beans are charred on each side.
- Turn the heat down to medium and add Small Batch Bourbon Ponzu and Bourbon Smoked Togarashi.
- Toss green beans until thoroughly coated mixture.
- Cook for an additional 2 minutes or until desired crispness.
- Serve immediately
Roasted Brussel Sprouts with Sorghum, Bacon, Smoked Paprika and Shallots
6 ounces (about 4 slices) thick-sliced bacon, cut into small pieces
2 pounds brussels sprouts, stem ends trimmed and cut in half
3 tablespoons olive oil
2 shallots, sliced
½ cup raw pecans
1) Preheat oven to 375. Line a large, rimmed baking sheet with foil. Scatter the bacon on the baking sheet and bake for 5-8 minutes and remove from oven. Combine the bacon with the remaining ingredients in a large bowl, except the pecans and sorghum. Toss well to combine. Pour mixture onto the baking sheet in a single layer. Roast for 15 minutes. Using a spatula, toss brussels sprouts. Roast for another 15 minutes.
2) Remove baking sheet and drizzle over sorghum. Add pecans. Toss to evenly coat. Roast for another 10-15 minutes or until everything is browned and as crispy as you like. Serve immediately.
Cranberry Sauce with Smoked Sugar and Orange
Makes 3 cups
2 oranges, juiced (plus zest of 1 orange)
2 teaspoons lemon juice
1 teaspoon fresh ginger, grated
1 bag (12 ounces) fresh or frozen cranberries
1) Combine all the ingredients in a medium saucepan. Bring to a boil and reduce heat to a simmer. Cook, stirring occasionally, for 7-10 minutes or until cranberries have broken down and juices are thickened.
2) Pour into a serving bowl and allow to cool.
LEFTOVER Pumpkin Pie Cake with Burnt Maple Buttercream
Ingredients for cake:
- 2 boxes of store-bought spice cake mix
- Water, vegetable oil and eggs called for on cake mix boxes
- 1 ( 15 oz ) can of pumpkin puree or two cups of leftover pumpkin pie
Method for cake:
- Prepare cake according to the recipe on the box.
- While mixing, add pumpkin pie or canned pumpkin puree.
- Line pan with parchment paper and fill to 3/4 full.
- Bake according to the recommendations on the box.
Cool cake for 15-30 minutes
Ingredients for Burnt Bourbon Maple Buttercream:
- 2 tablespoon Bourbon Barrel Aged Madagascar Vanilla Extract
- 1 1/4 cup granulated sugar or Bourbon Smoked Sugar
- 1/4 cup Bourbon Barrel Aged Maple Syrup
- 8 (about 1 cup) egg whites
- 2 cup (4 sticks) unsalted butter, cubed and softened at room temperature
- Bourbon Smoked Sea Salt to taste
Method for buttercream:
- Combine granulated sugar or Bourbon Smoked Sugar and Bourbon Barrel Aged Maple Syrup in a medium-sized saucepan. Heat over low heat, stirring with a metal spoon, until the sugar has dissolved and the syrup is clear. Increase heat to medium-high and allow syrup to come to a rolling boil.
- Place egg whites in a stand mixer with whisk or in medium bowl using a handheld mixer, beat until whites are almost able to hold soft peaks. They will start to look slightly ‘shiny’ when ready.
- Cook syrup until it reaches 235°F, then immediately remove from heat and slowly drizzle the hot syrup into the bowl with the egg whites, mixing continuously to prevent the eggs from scrambling. Pour syrup in a steady slow stream in a spot in the center of the top of the spinning whisk. Once all the syrup has been added, keep mixing on medium-high until the bottom of the bowl feels cool to the touch, and the meringue has cooled down to room temperature, about 15-20 minutes.
- Add butter one cube at a time, beating well after each addition. Add in the vanilla and salt. The buttercream may start to look as if it’s curdling, but keep whipping until the buttercream comes together and becomes smooth and silky, about 15 minutes.
Use buttercream immediately or refrigerate in an airtight container in the fridge for up to two weeks or in the freezer for up to two months.
Ingredients for garnish:
- 1 refrigerated pie crust
- 1/4 cup Bourbon Smoked Sugar
- 2 tablespoon ground cinnamon
Method for garnish:
- Preheat oven to 350 degrees. Unroll the pie crust and lay it onto a parchment-lined baking sheet.
- Sprinkle the pie crust with sugar and cinnamon then delicately cut the unbaked pie crust into 10 separate pieces with a pastry cutter or butter knife.
- Bake for 7-10 minutes or until crispy and golden brown.
- Allow baked pie crust to cool.
- Break into smaller pieces.
Use for decorating cake.
Apple Cake with Bourbon Whipped Cream
Makes 1- 9”x13” pan
For the cake:
2 cups all-purpose flour
3 teaspoons baking powder
16 tablespoons (2 sticks) unsalted butter, softened (plus extra for the pan)
2 cups granulated sugar
2 large eggs, lightly beaten
2 teaspoons Bourbon Barrel Aged Madagascar Vanilla Extract
2 teaspoons cinnamon
juice of ½ a lemon
5-6 tart apples, such as Granny Smith, Honeycrisp, or Macintosh
For the bourbon whipped cream:
2 cups heavy whipping cream, cold
2 tablespoons confectioner’s sugar
2-3 tablespoons Kentucky Bourbon
2 teaspoons Bourbon Barrel Aged Madagascar Vanilla Extract
1) Preheat oven to 375 degrees. Butter a 9 “x13” baking pan. In a large bowl, combine all the ingredients for the whipped cream. Using a hand mixer or large whisk, whip cream until soft peaks form. Cover bowl with plastic wrap and set aside in refrigerator.
2) In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the butter and 2 cups of granulated sugar until pale and fluffy. Add the eggs and vanilla and mix. Add the flour mixture and beat until combined. Batter will be thick. Spread mixture evenly into the prepared pan.
3) In a small bowl, mix the smoked sugar and cinnamon. Peel, core and slice the apples into a large bowl and toss with the lemon juice. Add the cinnamon smoked sugar and toss well to combine. Arrange and shingle the sugared apples on top of the batter to completely cover the cake, pressing in lightly. Bake for 40-45 minutes or until a toothpick inserted into the cake comes out clean. Cool on a wire rack for 10-15 minutes before serving with the bourbon whipped cream.