ATLANTA - Dollywood Smoky Mountain Christmas 2018: Find out what's in store at Dollywood this holiday season as Good Day Atlanta's Paul Milliken interviews a representative from the theme park about their largest Christmas expansion, 40 plus rides and much more. For more information on Dollywood click here.
Thanksgiving Leftover recipes with Chef Palak Patel from the "Food Network Star." Chef Palak Patel says that you can make more than just turkey sandwiches on Black Friday. For example take your turkey and use it in enchiladas, use the sweet potatoes for a Dutch baby which is similar to a pancake and finally use your stuffing for a stuffing frittata. For more information on Chef Palak Patel click here.
2 -3 cups leftover prepared stuffing
1 cup shredded cheddar cheese
8 large eggs
3⁄4 cup milk
1⁄4 teaspoon ground nutmeg
2 tablespoons grated parmesan cheese
1 pinch red pepper flakes
salt and pepper, to taste
2 tablespoons chopped fresh parsley leaves
Preheat oven to 400. Coat an ovenproof skillet with cooking spray. Pat leftover stuffing into a crust on the bottom of the skillet and place over medium heat on stovetop to warm through. Sprinkle cheddar cheese over top of stuffing.
In a medium bowl, whisk together eggs, milk, parsley, red pepper flakes, and nutmeg. Add salt and pepper to taste, keeping in mind how much seasoning was used in your stuffing.
Pour egg mixture over stuffing and cheese, covering evenly. Sprinkle Parmesan over top.
Carefully transfer to preheated oven and bake until the eggs are set, the cheese is golden, and the sides have puffed up slightly, about 15-20 minutes.
Cool slightly before cutting.
If desired, sprinkle with additional fresh parsley.
• 3 tablespoons plus 1/2 cup vegetable oil
• 1 3/4 cups finely chopped onions
• 1 28-ounce can enchilada sauce
• 1 cup chopped fresh cilantro
• 3 cups coarsely shredded leftover cooked turkey
• 1 can black beans
• 2 cups grated Monterey Jack cheese
• 12 5- to 6-inch corn tortillas
1. Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 11/2 cups cheese, 1/4 cup onions and 1/2 cup cilantro and black beans in bowl. Season with salt and pepper.
2. Preheat oven to 350°F. Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.
3. Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes.
4. Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately.
Sweet Potato Dutch Baby
• 4 eggs
• 3/4 cups whole milk
• 2/3 cup All-Purpose Flour
• 1/4 cup sweet potato puree see Note
• 2 teaspoons vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon kosher salt
• 4 tablespoons butter
• browned butter and maple syrup for serving
• 1 cup heavy cream
• 2-3 tablespoons maple syrup
1. Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10-12 inch cast iron skillet and place the skillet in the center of the oven.
2. While the skillet is heating, in a blender or food processor, combine the eggs, milk, flour, sweet potato, vanilla, cinnamon, nutmeg salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain. Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
3. Meanwhile, make the cream. Using an electric mixer whip the cream in a large bowl until stiff peaks form, about 3 minutes. Add the maple syrup and mix until just combined. Keep in the fridge until ready to serve.
4. Remove the Dutch Baby from the oven and serve with a dollop of whipped cream and a sprinkle of pecan streusel. If using, drizzle with brown butter. EAT.
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