Thanksgiving Hangover Leftover Breakfast Sandwiches

If your family is like ours, when you are serving dinner for 15 people, you cook for 25 in fear that you won’t have enough food. Because of this anxiety we end up with a ridiculous amount of leftovers. Thanksgiving is no exception to this rule, leaving us with an abundance of biscuits and leftover gravy. If your family is also like ours, you may have had an extra glass of wine at dinner or post-feast night cap. If you are feeling the burn this morning, we have you covered. By adding just a few additional ingredients to what you already have leftover, you can let the Thanksgiving feast (hangover) roll straight into breakfast with this finger-licking good breakfast sandwich. 

Thanksgiving Hangover Breakfast Sandwiches
Makes: 4 servings 
Prep Time: 5 minutes                Total Time:  15 minutes

  • 2 cups leftover buttermilk gravy
  • 4 leftover buttermilk biscuits 
  • 4 eggs
  • 1 lb breakfast or Italian sausage 


  1. Remove the sausage from the casing (if needed) and cook over the stove top until cooked through.
  2. Add the leftover gravy to the sausage and heat until bubbling. If the gravy has thickened overnight, this is okay. The heat from the pan will help to thin it out, or use a tablespoon of water if necessary.  
  3. While the gravy is heating, heat another pan to medium heat. Cook the eggs over-easy one at a time. If you prefer scrambled or another type of cook, let your creative juices flow. 
  4. Heat the biscuits by placing a damp paper towel over them.Microwave for 30 – 60 seconds. 
  5. Serve by placing half the biscuit on the plate. Add 1/2 cup of the sausage and gravy mixture and top with the egg and other half of the biscuit. Serve immediately.

Pumpkin Sugar Cookie Place Cards

At Tuck & Tate, we think you are never too old for a party favor. It is that little extra that leaves a great impression with guests long after the party is over. Since we always have place cards at Thanksgiving, we thought we would make cookies decorated with everyone’s names as the place card. We adapted this recipe for our pumpkin sugar cookie dough and bumped up the spices in the batter to really give it that fall punch. The cookies are not that sweet, so the frosting is a good and welcome addition. A quick trip to Michaels for some cellophane and ribbon and you have an easy, thoughtful take-home gift. 

Pumpkin Sugar Cookie Place Cards                                                                                                                      
Serving Size: +/- 24 cookies, depending on the shape you cut them                                                           
Prep Time: 15 minutes    Inactive Time: 2 hours    Total Time: 3.5 hours

Ingredients For Cookies:

  • 1 cup sugar 
  • 3/4 cup butter, room temperature
  • 1 egg 
  • 1/2 cup pumpkin puree 
  • 1 tsp vanilla extract 
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice  
  • 1/2 tsp salt 
  • 1/2 tsp baking powder 
  • 2 1/2 cups flour 

Ingredients For Royal Icing:

  • 1 lb powdered sugar 
  • 2 tbs meringue powder (you can buy this at Michaels or any baking store) 
  • 2 tsp vanilla extract 
  • 5-6 tbs water 
  • food coloring of your choice (use the gel type that won’t thin the icing)


  1. Beat the butter and sugar in a mixing bowl until light and fluffy. Add the egg, pumpkin puree, and vanilla extract, mixing until well combined. 
  2. Add the cinnamon, pumpkin pie spice, salt, baking powder, and flour to the bowl. Mix on a low speed until the batter is just absorbed, scraping the sides of the bowl as necessary with a spatula to make sure everything is combined. Pour the dough onto a large sheet of plastic wrap. Wrap well and refrigerate for at least two hours, or overnight. 
  3. Preheat the oven to 400 degrees. 
  4. Use a small handful of flour to coat a countertop for rolling out the dough. Roll the dough until it is roughly 1/2 inch thick. Use the cookie cutters of your choice to cut out the cookies, placing them onto a baking sheet. 
  5. Bake the cookies for 6-7 minutes. They might appear pale, but they will be cooked through. Remove from the oven and cool completely.
  6. While the cookies are cooling, make the icing. Put the powdered sugar and meringue powder through a sieve to make sure it doesn’t have any lumps. Add the vanilla, water, and food coloring to the mix, whisking to combine. When the cookies are completely cool, use a small tip piping bag to decorate the cookies with your guests names. Let the icing dry for at least an hour before placing into cellophane bags.  

Easy Buttermilk Biscuits

There is nothing better on Thanksgiving than soaking up gravy with fresh, warm biscuits. We love this recipe because it is so simple and quick to put together. They give your house that fresh-baked smell that instantly welcomes guests into your home. You can make these biscuits a few days in advance of Thanksgiving to take some of the load off your plate and can reheat them in the oven Thanksgiving day. They also make great leftovers (stay tuned for a post-Thanksgiving recipe).  

Easy Buttermilk Biscuits 
Makes: 16 biscuits
Prep Time: 10 minutes         Total Time:  25 minutes


  • 3 cups all-purpose flour
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 1 tsp lemon juice
  • 3/4 cup butter
  • 1 egg, scrambled
  • 1 and 1/4 cup buttermilk


  1. Preheat the oven to 450 degrees.
  2. Combine the flour, sugar, salt, baking powder and lemon juice in a bowl.
  3. Use a cheese grater to grate the butter into the dry ingredients. This helps to evenly breakup the butter into the dough and is most easily done if the butter is cold. If you don’t have a cheese grater, you can cut the butter into small, pea sized squares.
  4. Add the milk and egg to the dry ingredients and use a wooden spoon to combine the dough. You want to try to keep the butter in small pieces so don’t go overkill on mixing the dough. Just mix it until combined.
  5. On a floured surface, roll out the dough until it is about 1/2 inch thick. Cut with a biscuit cutter or, if you don’t have one, use a drinking glass. 
  6. Place the biscuits on a sprayed baking sheet or silpat cooking sheet and bake in the oven for 12 minutes. The biscuits will be flaky, warm and ready to serve immediately. If you are reheating for Thanksgiving dinner, brush with a little bit of melted butter. Reheat at 350 degrees for 6 minutes. 

Cranberry & Chickpea Stuffed Delicata Squash

Not sure about you, but we can’t be the only people on Thanksgiving that wish there was just one healthy or crunchy item on the table. Don’t get us wrong, we are HERE for the mashed potatoes and stuffing, but just one little thing to help balance out the decadence goes a long way. We even think it makes the rich dishes taste better. Over the years we have tried to sneak kale salad onto our Thanksgiving buffet. If you know us personally, you know that kale and our grandmother do not mix. It would be an understatement to say that our attempts have not gone over well. In preparation for Thanksgiving this year, we decided to put a few recipes to the test that might sneak past her inspection. This stuffed squash recipe stood out for its festive colors, variety of textures, and perfect mix of sweet and savory flavors. You can add it as a side dish to your Thanksgiving table or serve it all winter long like we plan to do. 

Cranberry & Chickpea Stuffed Delicata Squash 
Makes: 8 larger servings (see note below)
Total Time: 45 minutes 

Ingredients For Squash:

  • 4 medium delicata squash 
  • 2 cups kale, stems removed, finely chopped 
  • 2 cups cooked quinoa 
  • 1 can chickpeas, drained and rinsed 
  • 2/3 cup dried cranberries 
  • 2/3 cup pecans, chopped 

Ingredients for Dressing 

  • 2/3 cup oil (we prefer avocado or vegetable- something neutral) 
  • 1/3 cup apple cider vinegar 
  • 1 shallot, minced 
  • 2 tbs+ honey
  • 2 tsp cumin
  • small pinch of red chili flakes
  • salt and pepper, to taste 


  1. Preheat the oven to 400 degrees. 
  2. Cut the ends off the delicata squash and cut them in half, lengthwise. Scoop out the seeds with a spoon and discard. Place on a baking sheet, drizzle with 2 tbs olive oil, and season with salt and pepper. Bake for 25 minutes. 
  3. Make the dressing. Whisk all of the dressing ingredients together in a small bowl. Season to taste with salt and pepper. If you want the dressing to be less sweet, start with the 2 tbs of honey. Add more, up to 4 tbs, if desired. Set aside. 
  4. Make the filling. Put the kale in a large bowl and drizzle with a tablespoon or so of olive oil. You don’t need much. Massage the kale to break it down- it will immediately change texture from something that is very stiff to something more digestible. Add the remaining filling ingredients- quinoa, chickpeas, cranberries, and pecans- and toss well with the dressing. 
  5. Remove the squash from the oven. Carefully stuff each one with the filling, trying your best to divide the filling evenly among the squash. Overflowing is okay here- it will settle a bit during the remainder of the cooking. Put the squash back in the oven and cook for 10 minutes. Serve warm to room temperature. 

*This recipe makes 8 large side dish servings and could easily be served as a vegetarian entree. Adjust as necessary for the meal and number of people you plan to serve it for. If you are serving this at Thanksgiving dinner, you can cut the squash into segments after it has finished baking so that people can just have a taste. 

Cast Iron Green Bean & Mushroom Casserole

This dish has a bit of a history with Tuck’s mom and dad. Tuck’s mom had just finished culinary school and was admittedly a bit of a food snob at the time. It was going to be her first Thanksgiving with Tuck’s dad (this was before Tuck and before marriage) and he insisted on having Green Bean Casserole because it was his favorite. Tuck’s mom gasped in horror that after a year in culinary school something that was mostly made of canned foods was going to end up at the table on her favorite holiday. Was this incredibly snobby? Yes. But she stood her ground because she’s a Taurus. Instead of continuing to bash the infamous Green Bean Casserole, she embraced it as a challenge and cooked it herself. Every year since, she has been responsible for making it for Thanksgiving and has tweaked it to become its very best version of the original classic. At Tuck & Tate, Thanksgiving dinner means a turkey is being fried somewhere. If you celebrate in a similar manner, throw the onions in the fryer after you have finished the turkey. It will save you extra dirty pans and means you can throw them over top at the last second for the ultimate crunchy treat. 

Cast Iron Green Bean and Mushroom Casserole
Serving Size: 10-12 servings                                                                                                      
Prep Time: 40 minutes      Total Time: 1 hour 15 minutes 

Ingredients For The Casserole:

  • 2 lb green beans, ends trimmed and cut in half
  • 1 lb+ mixed mushrooms- we use shitake, crimini, and baby bella 
  • 6 cloves garlic, minced and separated in half
  • 4 tbs butter, separated in half 
  • 1 1/2 cups whole milk
  • 1 1/2 cups chicken stock 
  • 1/3 cup white wine 
  • 2 tsp dijon mustard
  • 2 tbs Worcestershire sauce 
  • 4 tbs flour 
  • salt and pepper to taste 

Ingredients For The Fried Onions:

  • 2 cups vegetable oil (approximate this based on the size of your pot) 
  • 1 large onion, cut in half and sliced thin lengthwise 
  • 2/3 cup flour 
  • 1 tbs salt 
  • 1 tbs garlic powder 
  • 2 tsp cayenne pepper 


  1. Preheat the oven to 375 degrees. 
  2. Heat a large cast iron skillet (we use a 12 inch) over medium high heat. Add the 2 tbs of the butter, half of the garlic, 1/2 cup water, and the green beans to the pan. Cook the green beans for about 5 minutes, so that the water has evaporated and the green beans start to soften. We like this steam and saute method to keep the nutrients in the green beans and to take away an extra pot in the cooking process. Remove the green beans from the pan into a medium bowl, leaving any extra butter in the pan; set aside. 
  3. Add the mushrooms, remaining garlic, and remaining butter to the same cast iron pan. Saute over medium heat until the mushrooms start to release their liquid- about 5 minutes. Stir frequently so that the mushrooms do not stick to the bottom. Remove the mushrooms from the pan to the bowl with the green beans, again, leaving any butter or liquid in the cast iron. 
  4. Add the white wine, dijon mustard, and Worcestershire to the pan. Use a whisk to mix everything together well. Add the flour to the pan to make a roux. Stir for a few minutes, until the roux is a medium brown color.
  5. Add the chicken stock and milk to the pan 1 cup at a time, whisking as you go to prevent lumps of roux from forming in the liquid. Once all three cups of liquid are in the pan, bring the heat to high, until the liquid starts to boil. Add the green beans and mushrooms back to the pan, stir everything well, and season with salt and pepper. This is your one chance to season everything before it bakes- taste and season, stir, and then taste and season again. Put in the oven and bake for 25 minutes. 
  6. **While the cast iron is cooking, heat a large saute pan (with sides) over medium-high heat. Add the vegetable oil to the pan and let it start to get hot. While this is happening, put the sliced onions, flour, and seasonings in a large zip lock bag. Give it all a thorough shake so that the onions are all coated in the flour mix. Use a strainer to strain the onions and remove excess flour. Test the oil with a small onion string- if it starts to sizzle you are ready to add the onions to the pan. Add the onions in small batches so that you don’t overcrowd the pan or reduce the heat of the oil. Saute for 6-8 minutes or until the onions are crispy and brown. Remove from the oil with a strainer onto paper towels to drain. Season with a bit of extra salt. Repeat this as necessary until all of the onions have been cooked. 
  7. Remove the cast iron from the oven. Top with fried onions and serve immediately. 

**This fried onion step can be done ahead of time if you need to knock a few things out earlier in the day. If you do this, add the onions to the top of the cast iron pan with 3-5 minutes left in the cooking time to reheat and get crunchy again. 

Best Ever Mashed Potatoes

Nana has a few rules when it comes to Thanksgiving and one is that mashed potatoes should never be healthy. While we do love a good cauliflower mash and finding ways to make our favorite foods healthier, Thanksgiving is not the time that we mess with a classic. The recipe below calls for butter, milk and cream cheese. The cream cheese adds a little something extra to the texture and taste of the potatoes. Bottom line, this dish rocks. Run an extra mile or do whatever else you need to do to indulge in these guilt free. 

The Best Ever Mashed Potatoes                                                                                                                 
Serving Size: 8 side servings                                                                                              
Prep Time: 5 minutes    Cook Time: 30 minutes   Total Time: 35 minutes 


  • 6 potatoes 
  • 6 tbs butter 
  • 2 cup whole milk
  • 8 oz cream cheese
  • Salt and pepper to taste
  • 6 chives, chopped (for garnish, optional) 


  1. Place a pot of water on the stove with approximately 8 cups of cold water. Peel the potatoes and discard the skin; chop the potatoes in one inch pieces (this does not have to be precise). 
  2. Add the potatoes to the pot of cold water. Heat to boiling. Cook on a constant boil for 15- 20 minutes, or until you can easily stick a fork into the potatoes.
  3. Drain the potatoes and place back in the warm pot.
  4. Add the butter and 1 cup of milk and mash the potatoes until you have a smooth consistency.
  5. Add the cream cheese and remaining cup of milk if you would like a smoother texture to your potatoes. We recommend adding 1/2 cup of milk at a time until the potatoes are your desired texture.
  6. Season the potatoes with salt and pepper and serve with chopped chives and a few dabs of melted butter for garnish. 

Deep Fried Turkey & Buttermilk Gravy

On Thanksgiving, when we have a large enough group, we like to cook both a traditional oven-roasted turkey and a deep fried turkey. There is just something about the deep fried version that is so. dang. good. Crispy skin and juicy meat make for the perfect Thanksgiving feast. You can purchase a deep-fryer, like this one, pretty inexpensively at places like Home Depot if you want to jump on the bandwagon next weekend!  

If you have never deep fried a turkey before, we recommend you spend a bit of time researching safe frying practices. Frying can be extremely dangerous if you are not careful. 

Deep Fried Turkey & Buttermilk Gravy
Serving Size: 10 large servings
Prep Time:  1 hour + overnight refrigeration  
Total Time: 2.5 hours + overnight refrigeration


  • 14 lb turkey, defrosted 
  • peanut oil for frying (see Step 2)
  • 1 packet of creole marinade (found here)
  • 6 tbs butter
  • 5 tbs flour 
  • 2 cups turkey stock 
  • salt and pepper 

Turkey Frying Directions:  

*Steps 1 -3 can be done the night or two before you plan to cook the turkey*

  1. Remove the turkey neck and innards from the turkey and set aside. If there is a plastic thermometer in the turkey or plastic tying the legs together, remove and discard. 
  2. Put the defrosted turkey in your frying pot and fill the pot with water until the turkey is completely submerged. Remove the turkey and measure the remaining water. This is roughly how much oil you will need frying.
  3. Inject the turkey using the creole marinade. Make sure you inject the marinade in all parts of the turkey (breast, thighs, legs, etc.) Refrigerate overnight.
  4. Bring the turkey to room temperature. Fill the fryer with the oil measured in Step 2 and heat the oil until it is 400 degrees. 
  5. Turn off the heat on the fryer and carefully place the turkey in the oil. The temperature will drop at this point which is ok, as you ideally want to cook the turkey at a lower temperature. Once the turkey is in the oil, turn the heat back on and adjust until the oil is at 350 degrees. 
  6. Cook the turkey for approximately 3.5 minutes per pound. For the 14 pound turkey, this will be 49 minutes. 
  7. Check the turkeys temperature to ensure that it is cooked through. Use a meat thermometer to check the turkey breast meat temperature. The breast should reach a temperature of 150 degrees, which will reach 160 degrees after it is allowed to rest. Remove from the oil and let rest for 25-30 minutes to allow the juices to settle before carving.
  8. Carve, serve with gravy and enjoy!

Buttermilk Gravy Directions:  

  1. Bring the turkey stock, neck and innards to boil. Let simmer for 20 minutes. This will enhance the turkey flavor of your gravy. Strain so all solids are removed and set the stock aside.
  2. Using the same pan, melt the butter over medium heat. Add the flour and whisk consistently until you have a paste. While stirring, add half the turkey stock. Once thickened, add the remaining half and stir until thick. Repeat this process a third time using the buttermilk. 
  3. Once the gravy is at your desired consistency, remove from heat and season with salt and pepper to taste. 

Thanksgiving Dinner 2019

Thanksgiving is one of our absolute favorite days of the year. Our Nana has hosted Thanksgiving for as long as we can remember and is the ultimate hostess. Everything from the table settings and place cards to the delicious meal is expertly thought out and memorable. We were inspired by her attention to detail when creating this year’s look for our Thanksgiving table setting. 

When starting to create a scheme for your table, it’s important to narrow your scope and limit the design elements. It is easy to go overboard with a theme for any holiday, Thanksgiving included. Our inspiration for this year’s table came from new place settings that Tate’s mom purchased this year – rustic placemats and napkins that can easily be matched with our china to make the table feel dressed up for the holiday. We continued the rustic chic theme and added natural looking table decorations- faux pumpkins and squash in hurricanes, cinnamon scented pinecones for the table, and an arrangement of flowers purchased at the grocery store. As a whole, this look is very clean, simple, and cost effective. It is a great example that less is always more when it comes to decorating. One of the best things about using hurricanes and vases for flowers is that they can be easily lifted and removed to bring food to the table. It will make it that much easier to be a host that can enjoy the party.

Expert Tip: set your table at least a day in advance (flowers excluded). There is no reason to wait until the last minute to do this and can save you a lot of time the day of.

Get The Look: 

Chargers – Pottery Barn – Tava Rattan Flat Round Charger 

Napkins- Pottery Barn – Mason Oversized Linen Napkin (in flax)

China Plates and Salad Plates- Waterford Ballet Ribbon Dinnerware

Hurricanes- Crate and Barrel – London Narrow Clear Hurricane Candle Holder

Filler for Hurricans- Home Goods- see similar from Amazon

In setting out to create our Thanksgiving menu for Tuck & Tate, we really tried to think about all of our favorite memories and moments from our past Thanksgivings. We took into consideration rules our Nana has instilled over the years like “there is NO kale at the Thanksgiving table” and “mashed potatoes should never be healthy”. We know that everyone has a favorite dish, and we hope we can contribute some new ideas to your table this year! We will be posting a new recipe from the menu below every day leading up to Thanksgiving. 

Thanksgiving Dinner 2019 

Cheese Board- Fall Edition

Whiskey Apple Cider Cocktails

Deep Fried Turkey with Buttermilk Gravy

Best Ever Mashed Potatoes

Green Bean & Mushroom Casserole

Cranberry & Chickpea Stuffed Squash

Easy Buttermilk Biscuits

Pumpkin Sugar Cookie Place Cards