Tag Archives: leftovers

Crescent Dinner Rolls

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Looking for the perfect rolls to serve for Thanksgiving? Or more importantly, to use the next day to make turkey/cranberry sauce sandwiches?

Look no further: these rolls are amazing. They are soft and tender, but also hold up to slicing and using as a sandwich bun.

Leftovers are always the best part of a big holiday dinner. I love cooking once and then repurposing dinner for the next few days. And rolls are the perfect food to make ahead of time, freeze, and then reheat in the oven just before serving.

To help elongate the crescent rolls and keep them from being too thick in the center, I cut a slit in the wide edge, separate the slit slightly, and then roll the dough into a crescent shape.

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This gives longer ends that are easier to curve into a rounded crescent.

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Happy Thanksgiving!

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I posted about these rolls previously, but I have adapted the recipe this time to use instant yeast, which doesn’t require proofing before adding to the dough. You can find the original recipe, using regular yeast HERE.

RECIPE:

Crescent Dinner Rolls

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2 ⅔ cups whole milk
½ cup sugar
6 Tbs butter
1 Tbs kosher salt
1 heaping Tbs instant yeast
8-8 ¼  cups all-purpose flour
3 beaten eggs
Melted butter (about 4 Tbs; for brushing on top of cooked rolls)

Combine milk, sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts and sugar completely dissolves. Remove from heat and pour into the bowl of a stand mixer. Allow to cool to lukewarm.

Add 4 cups of flour and the instant yeast to the warm (but not hot) milk mixture. Use a dough hook to mix on low speed for 30 seconds, then scrape the sides of the bowl. Mix on high speed for 3 minutes.  Mix in eggs.

Knead in as much remaining flour as needed to make a soft dough. The dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Remove the dough hook and cover the bowl with a clean towel. Place the bowl in a warm place and allow dough to rise for 45-60 minutes, or until doubled.

Grease large baking sheets, or line with parchment paper or silicon mats.

Punch down dough. Lightly oil  your work surface (USE OIL, NOT FLOUR, TO KEEP THE DOUGH FROM STICKING TO YOUR SURFACE). Divide dough into 3 balls and place one of the thirds onto the lightly oiled surface. Keep remaining dough covered until ready to use.

Roll each dough ball into a circle and cut into 12 wedges. Cut a ½” slit in the wide end of the wedge, separate slightly and roll  into crescent shape and place on prepared pans.

Cover rolls with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go, preheat oven to 375°F.

Bake for 15-18 minutes or until golden-brown. When done, remove from oven and brush lightly with melted butter.

Yield: 36 rolls

**To prebake (and freeze)  for serving another day: Bake rolls on a large baking sheet lined with parchment paper. Bake for 10-12 minutes, or until rolls just barely begin to brown. Remove from oven. (Do not brush with butter) Cool completely. Place in Ziploc freezer bags. Freeze.

On serving day: Place frozen rolls on a baking sheet, bake at 350°F for about 7-10 minutes, or until hot and golden brown. Brush tops with melted butter.

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Chicken Pot Pie (Two Ways)

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No fancy recipes today: just some good old fashioned comfort food. And a great way to use leftover chicken (or turkey) and vegetables. This is a basic recipe for chicken pot pie with two different crusts: the traditional pie crust or refrigerator biscuits topped with thinly sliced onions.

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A pot pie is such a versatile meal because you can use whatever vegetables you have on hand. I almost always include some potatoes, carrots and onions, but the other green vegetables vary. Small amounts of leftover veges are perfect, but you can also use frozen vegetables. I do not thaw or cook frozen broccoli, beans or peas before adding them to the casserole dish. They will cook through while the whole thing is baking. Precooking will make them mushy. The potatoes, carrots and onions do need to be cooked first.

I almost never make this starting with raw chicken, but you certainly can. I prefer to wait until I have leftover chicken or turkey from a roast chicken (or Thanksgiving turkey) or extra shredded chicken from another meal: like these Enchiladas.

22211 061-1You can top your Pot Pie with a traditional Pie Crust (either homemade or refrigerated). I do not use a bottom crust, just a top one. Just be sure to place a sheet of foil or a baking sheet on the oven rack beneath the pot pie to catch any drips.

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If you are deciding what to put in your herb garden this spring (assuming the snow stops someday), I loved these two varieties of sage that I planted last year (a variegated silver and purple). Replacing the ground sage in the recipe with fresh chopped sage is really delicious. I  can’t wait until I can use my own fresh herbs again!

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For a twist on the traditional pot pie filling sauce, try adding 1/2 to 1 cup of prepared Pesto to your sauce. It makes a great change!
(Don’t use the sage and other herbs if you are using pesto)

My family really likes this biscuit topping on their pot pie. Starting with a can of refrigerator biscuits, divide biscuits in half cross-wise (into 2 thinner round biscuits). Flatten slightly with your hand. Press a slice of very thinly sliced raw onion into the top of each biscuit half.

22211 065-1 The filling needs to be cooked partially before putting the biscuits on top, or the underside of the biscuits will be doughy while the tops burn. But if you cook the filling until it just starts to bubble and then lay the onion-topped biscuits over the hot filling in the pan, everything will come out perfect! Most of our family loves the onions on top, but I do leave a couple of biscuits plain for those who object. Any extra biscuits that do not fit on top can be baked separately as directed on the package.

RECIPE:

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Chicken Pot Pie

1 single Pie Crust
—-(or 1 can refrigerator biscuits & thinly sliced onions**see note at bottom)
3-4 cups cooked, cubed chicken (or 3-4 raw chicken breasts)
2-3 medium potatoes, peeled & diced
1 large carrot, peeled & diced
½ zucchini, diced (optional)
1-2 cups frozen broccoli, green beans, and/or corn
½ cup frozen peas
¼ cup butter
1 onion, chopped
2 Tbs flour
2 cups chicken broth
¾ cup milk (or half milk, half cream)
½ tsp marjoram
½ tsp ground sage (or 1 Tbs chopped fresh sage)
½ tsp salt
¼ tsp fresh ground pepper

Preheat oven to 425°F.

If you are starting with raw chicken, boil chicken until tender, remove from broth (do not drain broth) and chop. Place in 3 qt casserole dish. Cook potatoes and carrot in remaining chicken broth (or water if not starting with raw chicken) until potatoes are just tender; drain. Add potatoes and carrots to casserole dish with chicken and chopped zucchini. Add frozen beans, corn, broccoli and/or peas (do not thaw).

Melt butter in the same skillet. Sauté onion until soft. Stir in flour; cook 3-4 minutes until roux is light brown. Using a whisk, stir in marjoram, sage, salt and pepper. Stir in chicken broth and milk. Whisk until smooth.  Cook until thickened and bubbly.

Pour over chicken and vegetables in casserole dish. Arrange pie crust over dish, sealing to edge of casserole dish. Flute edges. Cut several slits in top of crust.

Place a cookie sheet or layer of aluminum foil on bottom rack to catch drips. Place pot pie on center rack. Bake at 425°F for about 30 minutes, until filling is bubbly.

FOR CHICKEN-PESTO POT PIE:

Add ½-1 cup prepared Pesto to sauce (eliminate marjoram and sage)

ALTERNATE TOPPING:

Instead of a pie crust, use refrigerator biscuits. Divide biscuits in half cross-wise (into 2 thinner round biscuits). Flatten slightly. Press a thin slice of raw onion into top of each biscuit half.

Cook filling, uncovered, for 20-25 minutes at 425°F, until hot and bubbly. Lay onion-topped biscuits over hot filling in pan. Reduce oven temperature to 350°F and cook for 20 minutes, or until underside of biscuits are cooked through (they will still be soft and have a dumpling consistency on the bottom, but you don’t want raw dough). If top of biscuits brown too quickly, cover with foil.

If you have extra biscuits, bake separately as directed on package and serve with the pot pie.

 

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