THE WORKBOOK
52 GH NOVEMBER^2019 KEY: Q QUICK & EASY G GLUTEN^ FREE M MAKE^ AHEAD^ V VEGETARIAN^ O^ ONE^ POT
SPARKLING FALL PUNCH
Q G M V
In pitcher, stir together one
32 -oz container pear nectar, 2 cups
spiced rum, 1 cup fresh lemon juice
and 1 Tbsp bitters. Stir in two 12 -oz
bottles ginger beer. Line glasses
with very thinly sliced pears and fill
with ice. Pour pear punch over ice.
Makes 10 cups.MASHED POTATO SOUP Q G 0
Active 15 min. | To t a l 25 min.2 Tbsp olive oil, plus more for serving
4 leeks (white and light green parts only),
sliced into half-moons
2 cloves garlic, finely chopped
1 bulb fennel, cut into 1⁄4-in. pieces
1 stalk celery, thinly sliced
Kosher salt and pepper
3 cups leftover mashed potatoes
6 cups low-sodium chicken broth
4 sprigs fresh thyme
1 bay leaf (optional)
1 Tbsp lemon juice (optional)
1. Heat oil in large pot on medium. Add
leeks, garlic, fennel and celery, season with
1⁄4 tsp salt and cook, covered, stirring
occasionally, until very tender, 13 to 15 min.- Add mashed potatoes, broth, thyme
and bay leaf and simmer, stirring occasion-
ally, until heated through, about 5 min. - Remove and discard thyme and bay
leaf. Using immersion blender (or standard
blender, in batches), puree soup until
smooth. Stir in lemon juice and serve with
cracked pepper and drizzle of oil if desired.
SERVES 4 About 370 cal, 16 g fat (6 g sat),
12 g pro, 785 mg sodium, 49 g carb, 6 g fiber
CREAMY TURKEY PASTA BAKE
Active 30 min. | To t a l 1 hr.4 Tbsp olive oil, divided, plus more for dish
8 oz mezze rigatoni
1 large onion, chopped
1 lb cremini mushrooms, quartered
2 large cloves garlic, finely chopped
2 Tbsp fresh thyme
4cups spinach
1⁄2cup fresh flat-leaf parsley, chopped
3 Tbsp all-purpose flour
3 cups whole milk
8 oz Gruyère cheese, coarsely grated
1⁄4tsp cayenne
Kosher salt and pepper
3 cups shredded leftover
cooked turkey or chicken
1. Heat oven to 4 00°F. Oil 3 -qt or
9 - by 13 -in. casserole dish. Cook pasta
per pkg. directions.- Meanwhile, heat 2 Tbsp oil in large
skillet on medium. Add onion and cook,
covered, stirring occasionally, until tender,
6 to 8 min. Add mushrooms and cook,
tossing occasionally, until tender, 5 to
6 min. Stir in garlic and thyme and cook
1 min. Transfer to large bowl and toss
with spinach and parsley. - Wipe out skillet and heat remaining
2 Tbsp oil on medium. Sprinkle flour over
top and cook, stirring, 1 min. Gradually
whisk in milk. Simmer, whisking often, until
thickened, 4 to 5 min. Remove from heat
and add Gruyère, cayenne, 3⁄4 tsp salt
and 1⁄4 tsp pepper; stir until cheese melts
and sauce is just smooth. - Fold turkey and pasta into
cheese mixture and toss to coat.
Fold in spinach mixture. - Transfer to prepared dish. Bake until
heated through, 10 to 12 min.
SERVES 6 About 610 cal, 28.5 g fat (11.5 g sat),
44 g pro, 660 mg sodium, 45 g carb, 3 g fiber
STUFFING MEATBALLS QM
Active 25 min. | To t a l 25 min.
1large egg
1 clove garlic, pressed
Kosher salt and pepper
1⁄4 cup flat-leaf parsley, chopped (optional)
1 cup leftover cooked stuffing,
roughly chopped
1 lb ground beef
1 cup marinara sauce, warmed
4 thick slices bread, toasted
Ricotta and/or grated Parmesan,
for serving
1. Heat broiler. Line large rimmed baking
sheet with nonstick foil. In large bowl, whisk
together egg, garlic, 2 Tbsp water and
1⁄4 tsp each salt and pepper; stir in parsley,
if using. Add stuffing and mix to combine.
Add beef and mix to combine.- Form meat mixture into 11⁄2-in. balls
(about 20 total) and place on prepared
baking sheet. Broil until cooked through,
6 to 8 min. - To s s with marinara and spoon over
toast. Dollop with ricotta and sprinkle
with Parmesan if desired.
SERVES 4 About 405 cal, 19.5 g fat (7 g sat),
30 g pro, 690 mg sodium, 26 g carb, 4 g fiber
Turkey Leftovers
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