Thanksgiving Pot StickersSaturday, November 28, 2015
I hope everybody had a fantastic Thanksgiving holiday! Gotta say I was really touched by all of the positive feedback from those of you who made recipes from my Thanksgiving eBook and blog posts. (The Classic Mac & Cheese recipe has officially been dubbed Crack & Cheese, if that's any indication as to the popularity of that post as this point!) My family's Thanksgiving dinner was excellent, in my opinion our best ever. We smoked two spatchcocked turkeys, so that departure from tradition gave me a window to spice up our menu much more than I've been able to do in previous years. Besides the turkey, highlights for me were the cornbread and andouille dressing, a savory spicy blood orange cranberry sauce and a cranberry pear pie! I've added all of the pics from the day to a public album if you'd like to see the whole spread!
Now that we're into "use up all the leftovers" mode, I thought I'd go ahead and share a recipe for an appetizer that turned out to be the sleeper hit. I made these sausage stuffed pot stickers on a whim while doing my Thanksgiving prep, froze them, and ran out of time to cook them on Thanksgiving! We had plenty of food so it wasn't a big deal, nor did anybody know they were stashed in our freezer.
I ended up holding off and saved the pot stickers as a surprise appetizer last night. They were gobbled up immediately, so it's safe to say they'll be part of the "official" menu next year! The pot stickers are totally flexible, so it's definitely a recipe to use up whatever's left in the fridge. I did this batch with uncooked ground sausage but you could certainly chop up bits of cooked turkey or ham if you have leftover Thanksgiving meat. Serve with extra gravy and/or cranberry sauce and you've got yourself a crowd pleaser!
Total Time: 45 minutes
Yield: About 30 pot stickers
Special Equipment: Parchment paper or silicone lined baking sheet, large non-stick skillet or pan with lid
Side note - I didn't need the liquid left in pan, but if you didn't have any other dipping sauce, it could easily be thickened up with a little cornstarch whisked in to make a quick gravy, perhaps with a splash of soy sauce for flavor.