We are big believers that food should look as good as it tastes. And part of making it look good is preparing it on something beautiful like a one-of-a-kind The Grand Pan. Made locally, the beautiful steel pans are crafted from disc harrows used in farming tractors and provide an ideal workspace to showcase your cooking talents, and up your cheffing on a grand scale.
How to Use It
We think there is no better way to turn your Thanksgiving leftovers into a feast then by busting out your The Grand Pan. One of the businesses recipe testers is local chef Eric Doyle, who works at Aspens Market and Pearl Street Market. He created this recipe to help you turn the day-after meal into something special.
Don’t have one? Black Friday is a great time to grab one. Find them locally at Aspens Market, Pearl Street Market, New West Knifeworks, Vertical Harvest and at their showroom at 1225 Gregory Lane. If you buy a pan from the showroom, The Grand Pan is offering a GREAT deal until Dec. 1: $185 off! Shipping is also available. Do some early holiday shopping and enjoy your leftover feast!
Ingredients
- 1 tablespoon garlic, minced
- 1/2 white onion, julienned
- 1 yellow bell pepper, julienned
- 8 jumbo button mushrooms, quartered
- 32 ounce can of crushed san Marzano tomatoes
- 1 1/2 cups gravy
- 1 pound turkey, shredded
- 1 cup roasted sweet potatoes, diced
- 4 teaspoons fresh sage, chopped
- 1/2 tablespoon crushed red pepper flakes
- 1 cup of mashed potatoes
Instructions
- Heat 1 tablespoon of veggie oil in your Grand Pan on medium heat.
- Add the garlic, onion, yellow bell pepper and mushrooms and let cook for 5 minutes, stirring often.
- While keeping The Grand Pan on medium heat, add the tomatoes, gravy, shredded turkey and sweet potatoes. Stir constantly for 4-5 minutes or until fully mixed.
- Turn off heat, add the fresh sage and crushed red pepper. In two bowls add heated mashed potatoes and evenly divide the cacciatore between the two dishes.
