These recipes are courtesy of:  Chef Jason Reynolds CCC

Turkey Pineapple Curry

Serves 6

1 med. onion, chopped

1/3c. butter

1c. flour

2tsp. curry powder

1/2 tsp. salt

1/8 tsp. white pepper

4c. turkey or chicken broth

3c. leftover turkey

8oz. pineapple tidbits, drained

Cooked white rice

1.  In a large skillet cook onion in butter until soft.

2.  Sprinkle in flour, curry, and salt.  Cook and stir for 3 minutes.

3.  Add broth and cook over low heat, stirring constantly until thickened.

4.  Add turkey and pineapple and heat until mixture is hot.

5.  Serve over white rice.

Sweet Potato Bisque

Serves 4-6

6 slices bacon

1 med. onion, chopped

3 cloves garlic minced

4c. leftover cooked sweet potatoes

4c. chicken broth

1 tsp. salt

1/8 tsp. white pepper

1/2 tsp. dried thyme leaves

1c. heavy cream

1.  In a large stock pot, cook bacon until crisp.

2.  Drain bacon on paper towels and set aside.

3.  Drain off all but two tablespoons of the bacon fat.

4.  Cook onion and garlic in bacon fat until crisp and tender, about 5 minutes.

5.  Stir in sweet potatoes, chicken broth, salt, white pepper, and thyme.

6.  Simmer for 10-15 minutes until potatoes are falling apart.

7.  Using a potato masher or immersion blender, mash the vegetables.

8.  Stir in heavy cream and heat through.

9.  Crumble bacon and garnish each serving.

Cranberry Brownie Pie

Serves 12

4-1 oz. squares unsweetened chocolate

2/3c. butter

2c. sugar

4 eggs

1 1/4c. flour

1 tsp. baking powder

1/2 tsp. salt

3/4c. heavy cream

3T. powdered sugar

1c. whole berry cranberry sauce

1/2c. chopped pecans

1/3c. hot fudge

1.  Preheat oven to 350 degrees.

2.  Grease a 10″ spring form pan and an 8×8″ square pan and set aside.

3.  Melt unsweetened chocolate and butter together in a heavy saucepan over low heat, stirring frequently until blended and smooth.

4.  Remove from heat; beat in the sugar and eggs until smooth.

5.  Add flour, baking powder and salt and mix well.

6.  Spread half of the batter in the spring form pan, and the other half in the square pan.

7.  Bake for 15 minutes, until just set.  Don’t over bake.  If they are under baked a bit, that’s just fine.  The spring form pan brownies will probably bake faster than the square pan because they will be thinner, so check frequently.  Cool both completely.

8.  Cut the brownies in the square pan in the cubes.

9.  In a large bowl, beat the cream with the powdered sugar until stiff; fold in cranberry sauce.

10.  Spoon half of the mixture over the spring form pan brownies.

11.  Top with half of the brownie cubes and half of the pecans.

12.  Repeat layers.

13.  Drizzle with the hot fudge sauce.

14.  Chill for a few hours in the fridge, then cut into wedges.