In the EDIBLE CULTURE test kitchen, we use ALL the leftovers! Watch leftover holiday turkey transformed into a Thai inspired sandwich, that promises to be one of your favorites ever with the help of our friends at Blue Elephant. Their authentic Thai flavors of lemongrass, ginger, and tamarind are beautifully stratified with the Americana ingredients of tart cranberry, bread stuffing, and succulent (or dry) roast turkey. Keep an eye out all December as we devise a series of holiday leftover recipes made with a myriad Blue Elephant curries and soup bases that might just make the next day the best day for food.

Our DUCK AND AND RED WINE SAUSAGES are delicious in soups, casseroles, and stews - but they’re also equally impressive on a grill, or pan seared and roasted with garlic, onions, and a little more red wine. Regardless of your preference, we hope you’ll enjoy our delicious, long sausages. Thump thump - QUACK QUACK!

This delicate, but relatively simple dessert has become a favorite at our Holiday Parties the last several years, In fact, I recruit the kids to help me form the sheets of phyllo, a food art exercise that gives each pie it’s own “snowflake” like design will ensure this Ruffled Milk Pie becomes a tradition for children and adults alike for years to come.

My YELLOW CURRY PEANUT BRITTLE designed with BLUE ELEPHANT yellow curry paste adds exotic layers of lemongrass, ginger, and tamarind that work beautifully with that unmistakable flavor of burnt sugar and salty peanuts. If you’re a peanut brittle purist - prepare yourself to coming around my way of thinking.

For something a little different this year, consider brining your Holiday Turkey in a rich, delicious mixture of apple cider, soy, and brown spice. This one is bound to be a NEW CLASSIC for your friends and family this year. Thump thump - gobble gobble!