Tag thanksgiving recipe

Seared Turkey and Apple Sliders with Kale, Carrot and White Miso Slaw

Thanksgiving mealLooking to serve something other than a giant bird on turkey day? With a Kale, Carrot and White Miso Slaw, these Seared Turkey and Apple Sliders are sure to revamp your Thanksgiving menu! Easy to make and fun to eat, our sliders satisfy appetites of all ages and contribute to a great holiday dinner party. Unconventional ingredients come together to provide the ultimate flavor combination. Each bite adds a kick of jalapeño to the already delicious apple, celery and scallions in the turkey patty, alongside a sweet and salty colorful miso slaw.

Thanksgiving dinner

The best part: If you’re wondering what to do with all that leftover turkey after your Thanksgiving feast, you can still create awesome sliders! This slaw recipe can dress up and reinvigorate the dryest of turkey leftovers.

Seared Turkey and Apple Sliders with Kale, Carrot and White Miso Slaw Recipe
Check out other Holiday Recipes!

2 Granny Smith apples, peeled and diced
1/4 cup celery, finely chopped
2 scallions, thinly sliced
2 Tablespoons canola oil
2 1/4 pounds ground turkey
1/2 jalapeno, minced
1 teaspoon ginger, minced
1/2 lemon, juiced and grated zest
1/4 bunch parsley, finely chopped
2 Tablespoons apricot jam
1 Tablespoons kosher salt
1 teaspoon black pepper
18 mini slider rolls

1 1/2 Tablespoons white miso paste
1/2 lemon, juiced
1 Tablespoon apple cider vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon ground white pepper
1 bunch Tuscan kale stemmed and cut into thin strips (about 4 loosely packed cups)
1 small Granny Smith apple, cored and grated on the large holes of a box grater (about 1 cup)
1 small carrot, grated

Preheat oven to 375ºF.

Sauté Aromatics: Cut the peeled apples and the celery into small dice. Thinly slice the scallions. Heat a large sauté pan over medium heat, add the canola oil. When the oil is shimmering, add the apples, celery, and scallions. Sauté until soft, about 4 minutes then transfer onto a sheet pan to cool.

Mix and Form Patties: Place the ground turkey into a large bowl. Add the minced jalapeno, ginger, lemon zest and juice, chopped parsley, apricot jam, salt and pepper. Add the sautéed vegetables and mix well. Using a 2 ounce ice cream scoop or 1/4 cup measure and wet hands; gently divide the meat mixture and form into 2 ounce patties. Place on a parchment lined sheet pan. Patties will be very soft. Let chill for 10 minutes if possible, otherwise handle gently.

Cook Burgers: Heat a nonstick flat griddle pan over medium-high heat. Sear burgers 1-2 minute a side, until golden. Transfer partially cooked burgers onto a parchment lined sheet pan. Once all of the burgers have been seared, transfer to the oven to finish cooking, about 6 minutes or until a thermometer inserted into the middle of the burger registers at 160 degrees. (HEALTHY Hint: Alternatively, sliders can just be baked, but they are better seared first.)

Toast Buns: Cut buns in half and place cut side up on a sheet pan. Place sheet pan into the oven and lightly toast, about 5 minutes.

Make Dressing: In a large bowl (big enough to dress the slaw) whisk together the miso, lemon, vinegar, olive oil, salt and pepper. Set aside.

Prepare Slaw: Remove stems from kale. Stack about 4 leaves of kale on top of each other, roll then cut into 1/8-inch strips. Place into the bowl of dressing. Using the large holes of a box grater, grate the apples and the carrots. Wearing gloves if desired, massage the slaw in the dressing to break it down a bit. Taste slaw and re season as necessary with salt, pepper and vinegar.

Assemble Sliders: Put a slider onto the bottom half of each bun. Place a generous amount of slaw onto each patty. Place the other half of the bun on top. Serve immediately.

Makes 18 Sliders.

Recipe created by Parties That Cook® | www.PartiesThatCook.com

Tis the Season for a Holiday Pumpkin Recipe: Cheesecake Trifle with Salted Caramel Sauce and Nut Crumble

I’d like to take a moment to introduce you to agruably the best holiday dessert imaginable. Scrap the pumpkin pie, ditch the spiced pears, drop that caramel apple and back away from that nutty candy bar. This Pumpkin and Pear Cheesecake Trifle with Salted Caramel and Nut Crumble is all you’ll need this holiday season! Friends, family, coworkers, and that weird neighbor of yours will all marvel at the delicate complexities of this fine dessert. Layers of flavor (no, not gum) and perfectly balanced textures all come together to create a bittersweet symphony.


Pumpkin and Pear Cheesecake Trifle with Salted Caramel Sauce and Nut Crumble
Similar sweet treats can also be found in our Dessert Recipe Library

Pumpkin and Pear Cheesecake TrifleIngredients
Salted Caramel (makes about 1 ½ cups):
2 cups granulated sugar
1/2 cup water
Pinch of cream of tartar
1 cinnamon stick
1 star anise
1 teaspoon fine sea salt
1 cup heavy cream
Ice bath if necessary

Sautéed Pears:
4 Bartlett pears, peeled and diced
1/4 cup unsalted butter
1/2 cup salted caramel sauce

Pumpkin Cheesecake Filling (makes 3 cups):
1 pound cream cheese, softened
1/3 cup light brown sugar
1 cup canned pumpkin
Hand/stand mixer
Piping bags if desired
Short stemmed glass of choice or mini cups and spoons for mini desserts

Nut Crumble:
1 cup whole almonds
2 Tablespoons granulated sugar
1 Tablespoon light brown sugar
1/2 teaspoon kosher salt
4 Tablespoons butter, melted

Make Salted Caramel: Combine sugar, water, cream of tartar, cinnamon and star anise into a saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is dark amber brown, remove from heat and carefully add cream and salt. Simmer for 5 minutes. Pour into a bowl and with tongs remove cinnamon stick and star anise. Chill in refrigerator or set bowl over an ice bath to chill. Stir frequently to expedite chilling.

Sauté Pears: Using a vegetable peeler, peel and dice the pears into medium size dice. Heat butter in a sauté pan set over medium high heat. When the butter is melted and starting to foam up and turn brown, add the pears. Sauté for a couple minutes or until soft but not mushy. Stir in the salted caramel sauce and remove from heat. Set aside until ready to assemble trifle.

Make Pumpkin Cheesecake Filling: Place the cream cheese and brown sugar into a medium bowl or into the bowl of a stand mixer. Beat with mixer until smooth and airy, about 3-4 minutes. Add the pumpkin and continue to `beat until smooth. Chill mixture or place over an ice bath until ready to assemble or at least 15 minutes.

Make Nut Crumble: Pulse almonds, sugars, and salt in a food processor until coarsely chopped. With the food processor running, add melted butter and pulse until incorporated. The mixture should resemble rocky wet sand.

ASSEMBLY FOR MINI TRIFLES: Lay out the mini cups. Pour 1 tablespoon of the caramel sauce into each cup. Next, pipe or spoon about 3 tablespoons of the pumpkin filling onto the caramel. Follow with a heaping tablespoon of the sautéed pears then top with a tablespoon of the nut crumble. Serve immediately on a platter with mini spoons.

ASSEMBLY FOR ENTRÉE SIZE TRIFLES: Follow the technique for the mini trifles above but repeat the pattern to have 2 layers of all the ingredients. Place glasses onto a napkin lined plate and serve immediately.

Recipe created by Parties That Cook® | www.PartiesThatCook.com

Makes 8 entrée size trifles and 16 mini trifles