Molly Yeh's Thanksgiving Leftover Hotdish | Girl Meets Farm | Food Network скачать в хорошем качестве

Molly Yeh's Thanksgiving Leftover Hotdish | Girl Meets Farm | Food Network

Molly uses leftover turkey, wild rice and stuffing, combined with a homemade cream soup, to make a hearty casserole! Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3T6XtTp Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Thanksgiving Leftover Hotdish RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 1 hr 25 min Active: 30 min Yield: 6 to 8 servings Ingredients 6 tablespoons (84 grams) unsalted butter 2 carrots, finely chopped 2 stalks celery, finely chopped 1 large onion, finely chopped Kosher salt and freshly ground black pepper 3/4 cup (95 grams) all-purpose flour 3 cups (715 grams) whole milk 2 tablespoons vegetable or chicken bouillon powder (I prefer the Orrington Farms brand) 1 teaspoon dried rosemary, chopped 2 1/4 to 2 1/2 cups cooked wild rice (from 3/4 cup raw wild rice) 4 cups (about 515 grams) cooked shredded roasted turkey (see Cook's Note) 4 cups leftover stuffing Leftover cranberry sauce, for serving Directions Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the carrots, celery, onion and a pinch of salt and cook, stirring, until soft, 12 to 15 minutes. Stir in the flour and cook for another minute. Stir in half of the milk and cook, stirring, until thickened, about 4 minutes. Stir in the remaining milk and cook, stirring, until very thick, about another 3 minutes. Add the bouillon powder, rosemary, a bunch of turns of black pepper and salt to taste. Layer a third of the soup on the bottom of a 9-by-13-inch casserole dish, then layer on half the wild rice and half the turkey. Repeat, then top with the remaining third of the soup mixture. Top with the stuffing and bake, covering the top with foil if it starts to get too brown, until bubbly, about 45 minutes. Serve with leftover cranberry sauce. Cook’s Note Since it's impossible to predict exact leftover amounts, don't fret if you have a little more or a little less turkey or stuffing! These amounts are just a ballpark. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TWITTER:   / foodnetwork   #MollyYeh #GirlMeetsFarm #FoodNetwork #ThanksgivingLeftoverHotdish Molly Yeh's Thanksgiving Leftover Hotdish | Girl Meets Farm | Food Network    • Molly Yeh's Thanksgiving Leftover Hotdish ...