His tips for Thanksgiving:
“You always got to think ahead! When I make my mac ‘n’ cheese for Thanksgiving, I bake them in a muffin tray so you can have a bunch of little individual sized portions. That way when there are leftovers you just pop the tray back in the oven to reheat and you can serve them as an appetizer at a potluck or party days later. Who doesn’t like a muffin sized mac n’ cheese? I do this with stuffing too! We also always make creamed cauliflower for Thanksgiving. Most people make a more traditional turkey soup with their leftovers but I like to make a creamier version with the leftover creamed cauliflower and turkey”.
- 1 Pound leftover turkey breast medium diced
- 2 Pounds leftover cream cauliflower
- 1 large yellow onion, chopped
- 2 cloves garlic, smashed
- 4 ribs celery, chopped
- 2 head cauliflower, chopped
- 12 Cups natural chicken stock
- 4 Cups cream
- 2 Tablespoons extra virgin olive oil
- 2 Ounces salted butter
- nutmeg, to taste
- salt and pepper, to taste
In a dutch oven heat extra virgin oil, Add the chopped onion, garlic and celery to the pan with a pinch of salt and sweat the vegetables for several minutes on medium-low heat. Once they're soft, add the cauliflower and turn up the heat to medium.
Cook the vegetables for a few more minutes, stirring periodically, until the cauliflower has softened up. Add leftover creamed cauliflower and mix well.
Add the chicken stock. Bring the mixture to a simmer, cover the pot and lower the heat. Allow the soup to simmer on low heat for 45 minutes.
Carefully ladle the soup into a blender. Puree until silky. Return the soup to the pot and add the cream. Season with salt, pepper, and nutmeg to taste. Bring soup back to a boil.
In cast iron pan add butter until it foams and add diced leftover turkey breast. Heat leftover turkey until golden brown almost crispy. Ladle soup into a bowl and garnish with crispy turkey breast.