What’s cooking for your post-Thanksgiving Day feast? Forgo traditional turkey soup or salad and make the day after Thanksgiving as delicious as the holiday meal itself with these recipes from Eddie’s of Roland Park.

Turkey and Chicken Chorizo Gumbo


Turkey and chicken chorizo gumbo
Turkey and Chicken Chorizo Gumbo (Provided Photo)

3 cups shredded roasted turkey, deboned
1/2 pounds Aidells Chicken Chorizo Sausage, sliced
1/3 cup all-purpose flour
1/3 cup vegetable oil, approximate
2 32 ounce Kitchen Basics Chicken Broth, unsalted
1 28 ounce can whole plum tomatoes
1 cup onions, diced
1 cup celery, diced
1 cup green pepper, diced
1 cup Woodstock frozen cut okra, thawed
2 cloves garlic, minced
2 bay leaves
1 Tablespoon Todd’s Bayou Dirt
3/4 teaspoon dried thyme
1 Tablespoon Worcestershire sauce
2 teaspoons Tabasco hot sauce
3/4 cup green onion, chopped
6 cups cooked rice, hot
Salt to taste


Saute sliced sausage in 1tablespoon of vegetable oil in a large Dutch oven over medium heat until browned. Remove sausage with a slotted spoon and set aside. Add enough oil to the drippings to equal 1/3 cup. Add flour to the oil and whisk over medium-low heat until well incorporated. Continue cooking until flour-oil mixture (roux) is a dark caramel color, about 25 minutes.

Stir in onion, celery, green pepper, garlic and bay leaves. Cook about 8 minutes and continue to stir until vegetables are tender. Slowly add chicken broth. Continue stirring to blend broth with the roux and vegetables.

Crush tomatoes with your hands and add them to the broth with the tomato juice. Add Todd’s Dirt, thyme, Worcestershire sauce, okra and Tabasco. Bring to a boil and simmer for an additional 30 minutes.

Stir in sausage and shredded turkey. Cook for another 5 minutes. Adjust seasoning.

To Serve, fill individual soup bowls with a cup of cooked rice. Ladle hot gumbo over rice and sprinkle with chopped green onion.

Sweet Potato Biscuits with Maple Butter


Sweet Potato Biscuits with Maple Butter
Sweet Potato Biscuits with Maple Butter (Provided Photo)

1 cup cooked sweet potato, mashed and chilled
1 3/4 cups + 1/4 cup all-purpose flour, divided
2 Tablespoons light brown sugar
2 1/2 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
6 Tablespoons unsalted butter, chilled and cut into pieces
2 Tablespoons. unsalted butter, melted
1/2 cup buttermilk, chilled

Maple Butter:
1 stick unsalted butter, softened
1 Tablespoon premium maple syrup


Preheat oven to 425°. Grease a sheet pan with butter or non-stick cooking spray. Set aside.

In a large bowl, whisk together 1¾ cups flour, sugar, baking powder, salt, baking soda and cayenne pepper. Cut in 6 tablespoons of butter using a pastry blender or 2 knives, until mixture resembles coarse meal. There may be small lumps of butter in the mixture.

In a small bowl, stir together mashed sweet potato and chilled buttermilk. Add to the flour mixture and knead with your hands until the dough just comes together. Dough will seem dry. Dump dough onto lightly floured cutting board and continue to knead until flour and butter are well incorporated. Dust with flour if the dough gets sticky. Roll out the dough to 1-inch thickness.

Cut out the biscuits using a biscuit cutter or the edge of a glass. Gather and roll out the dough until all the dough is used. Place the biscuits on a prepared sheet pan. Be sure the biscuits are placed close together on pan and that the edges are touching. Brush the surface of the biscuits with melted butter. Bake for 16 minutes or until biscuits are evenly browned.

Meanwhile, prepare maple butter by mixing butter and maple syrup. Serve in a small crock on the side.

Eddie’s Recipe Tip: These biscuits can be made ahead and frozen until ready to use, making them a perfect scratch-made solution for unexpected guests. Writing your shopping list? Keep in mind, 1 cup of cooked sweet potato equates to about 1 medium raw sweet potato.

Home Whipped Cream

Whipped Cream
Whipped Cream (Provided Photo)


1 pint heavy whipping cream, chilled
1 teaspoon vanilla extract
1/4 cup confectioners’ sugar

3/4 teaspoon pumpkin pie spice
1 Tablespoon bourbon

Pro tip: “Cold” is key to the perfect whip. Before starting, chill the bowl and whisk attachment of your stand mixer for 5-10 minutes. Add the chilled cream and vanilla extract to the bowl. Whip on medium-high speed until frothy. Gradually add in sugar, continuing to beat until cream thickens and stiff peaks form.

For a “spiced” variation, add pumpkin pie spice with the sugar. For a “spiked” version, add your favorite bourbon to the cream as you whip. Serve chilled whipped cream over your favorite pie, cake or hot beverage.

Eddie’s Recipe Tip: Prep this topping up to two days in advance—just be sure to keep it covered (air-tight) and chill until serving.

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