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Friday: Our 'Fridge Raiders' Are Turning Your Thanksgiving Leftovers into 3 New Meals

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WEEKLY GROCERY LIST:

Here's a list of all the ingredients you'll need to cook along with Rachael this week.
Watch the show or check back online each day for complete recipes.

Print the Grocery List | Jump straight to: Monday | Tuesday | Wednesday | Thursday | Friday

MONDAY

November 24, 2014

Jacques Pépin’s Wine Merchant Steak

  • 4 New York Strip (also called top loin or shell steaks) or sirloin tip steaks (about 9 ounces each and 3/4 inch thick; 7 ounces trimmed)

  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 large shallots, finely chopped (1/4 cup)
  • 4 large mushrooms, cleaned and cut into julienne strips (1 1/2 cups)
  • 2 large garlic cloves, crushed and finely chopped (1 1/2 teaspoons)
  • 1 cup fruity dry red wine (such as Beaujolais)
  • 1 cup homemade chicken stock or low- salt canned chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon potato starch dissolved in 2 teaspoons water
  • 1 tablespoons unsalted butter
  • 1 tablespoon finely chopped fresh chives
  •  

Jacques Pépin's Garlicky Romaine with Croutons

  • Croutons

  • 3 tablespoons of peanut or corn oil
  • 2 1/2 cups 1-inch pieces stale country bread
  • Dressing
  • 1 tablespoon crushed and finely chopped garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon grainy mustard, such as Meaux
  • 2 tablespoons red wine vinegar
  • 1/3 cup peanut or corn oil
  •  

TUESDAY

November 25, 2014

Grant’s Pumpkin-Pecan Pie

  • For the pie crust (or use 1 store-bought pie dough):

  • 1 stick (1/4 cup) unsalted butter
  • 1 1/4 cup of flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 6 tablespoons ice water
  • 1 tablespoon apple cider vinegar
  • Ice

  • For the Pumpkin Layer:
  • 3/4 cup pumpkin purée
  • 1/3 cup sweetened condensed milk
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground ginger
  • 1 egg

  • For the Pecan Layer:
  • 1 tablespoon butter, melted
  • 1/2 cup corn syrup
  • 2 tablespoons maple syrup
  • 1/3 cup sugar
  • 2 eggs
  • 1/2 teaspoon salt
  • 3/4 cup pecans, halved
  • 1/4 cup pecans, chopped

  • For the Maple Whipped Cream:
  • 1 cup heavy whipping cream
  • 1/4 powdered sugar
  • 1/4 cup dark maple syrup
  • 1/4 teaspoon salt
  •  

Cider-Soaked Spatchcock Turkey

  • 1 10- to 12-pound turkey, backbone removed and saved for stock for gravy (if making your own)


  • For the Apple Cider Brine:
  • 1 quart apple cider
  • 1/4 cup kosher salt
  • 4 bay leaves
  • 1 medium onion, quartered
  • 8 black peppercorns
  • 1/4 bunch parsley

  • 4 tablespoons butter, melted
  • Salt and pepper
  • 2 to 3 sprigs thyme, stripped and chopped
  • 3 to 4 Honeycrisp apples, skin on, cored and cut into 1-inch large dice
  • 4 ribs celery, cut into 1-inch large dice
  • 2 medium onions, peeled and cut in half then quartered
  • 1 lemon, quartered
  • EVOO – Extra Virgin Olive Oil

  • For the Cornbread Stuffing:
  • 1 pound sweet Italian, bulk sausage with fennel
  • 1 14-ounce bag cornbread stuffing mix, preferred brand Pepperidge Farm
  • 4 tablespoons melted, unsalted butter, plus extra for topping
  • 1 medium onion, cut into small dice
  • 4 celery ribs and leafy tops, cut into small dice
  • 3 Honeycrisp apples, cut into small dice
  • 2 tablespoons thyme
  • 1/4 cup minced parsley
  • 1 tablespoon poultry seasoning
  • 2 to 3 cups turkey stock, to moisten
  • Salt and pepper to taste


  • For the Turkey Pan Gravy:
  • 2 tablespoons butter
  • 4 tablespoons flour
  • Coarse black pepper
  • 1/2 cup dry white wine, optional
  • 1 quart turkey stock, homemade or store-bought
  • About 1 tablespoon Worcestershire sauce

    For the Homemade Turkey Stock:

  • 1 turkey backbone and 1 turkey neck
  • 8 to 10 peppercorns
  • 1 large onion, quartered
  • 1 large carrot, large dice
  • 1 rib celery, leafy tops intact, cut into large dice
  • 1 to 2 bay leaves
  • 1/4 bunch parsley
  • 2 to 3 tablespoons salt
  • 6 cups water

  •  

WEDNESDAY

November 26, 2014

Penne and Roasted Squash with Pumpkin Seed Pesto

  • 1 1/2 pounds pumpkin or butternut squash, cut into 1 1/2-inch dice

  • Olive oil, for drizzling plus about 1/3 cup
  • Salt and pepper
  • Nutmeg, freshly grated
  • 3 to 4 tablespoons almonds or pine nuts, toasted
  • 1/4 cup toasted pepitas (pumpkin seeds)
  • 1 small red chili (such as Thai chili or pepperoncino) or 1 teaspoon chili flakes
  • 1 tablespoon orange zest
  • 2 cups flat-leaf parsley tops
  • 2 cloves garlic
  • About 1/3 to 1/2 cup, a fat handful, grated Parmigiano-Reggiano
  • 1 pound penne rigate or farro penne with lines
  •  

THURSDAY

November 27, 2014

Turkey Croque Monsieurs or Madames with Cranberry-Rosemary Relish

  • 1 bag fresh cranberries, about 3/4 pound

  • 3/4 cup sugar
  • 1 cup water
  • 4 tablespoons rosemary, coarsely chopped
  • Salt
  • 3 tablespoons butter
  • 2 rounded tablespoons flour
  • 1 1/2 cups warm milk
  • Pepper
  • Freshly grated nutmeg, to taste
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1 large clove garlic, crushed (optional)
  • 6 slices peasant-style bread, cut into thin oval slices 1/4- to 1/2-inch thick
  • 1 pound sliced turkey breast, leftover or store-bought from deli, hand-sliced thin but not too thin
  • 2 cups shredded Fontina Val d’Aosta or Gruyère
  • A few handfuls baby kale or arugula, to garnish
  • 6 eggs, cooked over-easy or sunny-side up (if preparing Croque Madames)
  • Melted butter
  •  

FRIDAY

November 28, 2014

Jeff Mauro’s Stuffing Waffles with Cranberry Sauce

  • Leftover turkey

  • Leftover Suzanne’s stuffing
  • A couple splashes turkey or chicken stock-in-a-box
  • 2 eggs
  • Leftover cranberries
  • A couple tablespoons sour cream
  •  

Richard Blais’ Pozole Stew

  • Leftover green beans

  • Leftover corn
  • Garbanzo beans
  • Almonds
  • Avocado oil
  • A palmful ancho chili powder
  • A palmful ground cumin
  • 1 chipotle pepper, minced
  • A palmful chili powder blend
  • Leftover turkey (dark meat)
  • Minced onion
  • Minced garlic
  • Stock-in-a-Box

  • For topping:
  • Salsa
  • Crunchy lettuce
  • Sour cream
  • Tortilla chips
  •  

Sunny Anderson’s Potato Pancake

  • Leftover Suzanne’s Green Beans, chopped

  • Leftover Suzanne’s Mashed Potatoes and/or Leftover Suzanne’s Sweet Potatoes
  • Olive oil
  • Leftover Suzanne’s Pumpkin Soup
  • Cream cheese, softened
  • Strawberry preserves
  • Leftover turkey
  • 1 egg, fried
  • Maple syrup
  •