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Tag: Thanksgiving Leftovers

Hoisin Turkey Lettuce Cups

Hoisin Turkey Lettuce Cups

Hoisin Turkey Lettuce Cups

 

6 T. hoisin sauce

1 T. soy sauce

1 T. sriracha

1 1/2 tsp. oil

1/3 cup seeded and small-diced red bell pepper

2 cups diced leftover turkey

10 Bibb lettuce cups, each roughly the size of a small hand

1/4 cup finely diced green onion

About 1/2 cup of something crunchy: crispy chow mein noodles are ideal; peanuts or cashews would work great, too

 

Combine the hoisin, soy sauce, and sriracha in a small bowl. Mix well and set aside. Heat a wok or large skillet over medium heat. Add the oil and swirl it around. Add the bell pepper and cook until softened, about 3 minutes. Add the diced turkey and stir well to combine. When the turkey mixture has been warmed through, add the hoisin mixture and stir quickly, making sure all is coated well. Remove from the heat and divide among the lettuce cups. Top each with green onion and crunchies.

Leftover Turkey Stew with Cheddar Mustard Biscuits

Leftover Turkey Stew with Cheddar Mustard Biscuits

Leftover Turkey Cobbler with Cheddar Mustard Biscuits

 

2 C. leftover gravy

1 to 1/2 C. leftover stuffing

3 C. leftover assorted vegetables, cut into 1-inch pieces, if necessary

4 C. 1-inch chunks leftover skinless, boneless leftover turkey

Salt and pepper

Turkey or chicken stock or broth

1/4 C. chopped fresh Italian parsley

CHEDDAR MUSTARD BISCUITS

2 C. (9 ounces) unbleached all-purpose flour

2 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. salt

Pinch of ground cayenne pepper

6 T. (3 ounces) unsalted butter, cut into 6 pieces and well chilled

1 C. (4 ounces) coarsely shredded sharp cheddar cheese

2 T. Dijon mustard

2/3 C. buttermilk, cold

 

Put the gravy and stuffing in a large pot and stir until combined. Set the pot over medium heat and bring to a boil, stirring frequently. Reduce the heat and simmer gently, stirring, until the stuffing dissolves. Add the vegetables and turkey, stir until blended and simmer until heated through. Adjust the consistency and flavors. Taste the stew and add additional salt and pepper if necessary. Adding more gravy and/ or a dose of sherry or cider can also help add flavor. If the stew is too thick, add turkey stock, bit by bit, until the liquid is thicken but not too liquid. If the stew is too thin, add more stuffing and simmer until it is dissolved. For a chunkier stew, add more veggies and turkey. Simmer until piping hot. Just before serving, add the chopped parsley. Ladle into shallow bowls and top with one or two buttermilk biscuits.

 

TO MAKE THE BISCUITS: Arrange an oven rack in the center of the oven and heat oven to 425°F. Line a cookie sheet with parchment paper or nonstick liner. Whisk the flour, baking powder, baking soda, salt and cayenne in a large bowl until well blended. Add the cold butter pieces and, using a pastry blender or two knives, cut the butter into the flour mixture until the butter is pea-sized. (You can also do this step in a food processor using short pulses, scraping the blended mixture into the large bowl before proceeding.)  Add the cheese and stir until blended. Add the mustard to the buttermilk and pour over the flour and, using a rubber spatula, stir and fold until it forms a shaggy, moist dough with some floury bits remaining. (I like to use one hand to help mix while keeping the other working the spatula.) Scrape the dough and any remaining floury bits onto the counter and knead a few times until the dough is evenly moist and holds together. Be careful not to over-knead the dough because that will make the biscuits dense. Gently pat and shape the dough into a 1-inch thick slab. Using a 2 1/2-inch round cutter, cut four round out of the dough. Make sure to press straight down and lift straight up as twisting the cutter will pinch together the sides and interfere with rising. Arrange the biscuits upside down (this helps release any slight sealing of the edges, which enhances the rise) about 2 inches apart on the prepared cookie sheet. Stack any scraps of dough on to of each other and gently press to a 1-inch thickness and cut out two more biscuits from the remaining dough. You will end up with 6 biscuits (there will be a smig of dough left over). Bake until the tops are golden brown and the bottom edges are browned, 16 to 18 minutes. Move the sheet to a cooling rack and let the biscuits sit until they’re cool enough to handle, about 10 minutes. Serve immediately or cool completely, wrap in plastic and stow at room temperature for up to 2 days and reheat in the oven or toaster oven.

Smoked Gouda Black Pepper Biscuits with Spiral Sliced Ham

Smoked Gouda Black Pepper Biscuits with Spiral Sliced Ham

Smoked Gouda Black Pepper Biscuits with Spiral Sliced Ham

2 C. All Purpose Flour

1 T. Baking Powder

1/2 tsp. Baking Soda

1 tsp. salt

1 1/2 sticks, 6 ounces Unsalted Butter, cold

1 C. Specially Selected Smoked Gouda, grated

 

1/2 C. Whole Milk

1 large Cage Free Egg

 

1 large egg

1 T. milk, or 1 T. water

 

 

Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. In a large bowl, mix together the dry ingredients: all-purpose flour, baking powder, baking soda and salt. Using a box grater, grate the butter into the flour mixture. Transfer the bowl to the freezer while you gather the wet ingredients, about 5-7 minutes.  Measure out the milk and add the egg; whisk until combined. In a small bowl, make the egg wash, whisking together the egg and milk.  Grab the bowl out of the freezer, and gently break up the butter and combine with the flour, using your hands, until it resembles small peas. Add in the gouda cheese and toss to combine thoroughly. Add the buttermilk mixture all at once to the flour mixture. Mix until barely combined; and lightly knead the dough until it forms into one solid mass.

Sprinkle your kitchen counter with flour and dump the dough onto it. Press the dough into a 3/4-inch thickness. Form it into a rectangle and cut biscuits. You should end up with about 6 biscuits. Transfer them to the baking sheet. Brush the tops with egg wash and sprinkle with black pepper. Bake until fluffy and lightly golden brown, about 12 to 14 minutes.  To assemble the biscuit sandwiches, slice the biscuit in half. Smear one side with a bit of mustard, top with a slice of ham, add some glaze and add the other half of the biscuit. Repeat until you’ve built all of the biscuit sandwiches.

Waffled Thanksgiving Leftover Sandwich

Waffled Thanksgiving Leftover Sandwich

Thanksgiving Leftover Sandwich

Vegetable oil or non-stick cooking spray

1 quart leftover or uncooked stuffing (stuffing made with egg works best)

2 C. leftover gravy

8 oz. grated Comté or Gruyère cheese

1 lb. sliced roast turkey breast

1 T. butter

4 eggs

Kosher salt and freshly ground black pepper

2 T. chopped fresh herbs such as parsley, chives, tarragon, or chervil

 

Adjust oven rack to 5 inches below broiler element and preheat broiler to low. Preheat a four-well Belgian waffle iron according to manufacturer’s instructions. Spray with non-stick cooking spray and add 1 C. of stuffing to each well. Close waffle iron and cook, turning occasionally, until cooked through and crisp, 10 to 12 minutes. Set waffles aside. While waffles bake, make the gravy cheese sauce. Heat gravy in a medium skillet over medium-high heat, whisking frequently, until simmering. Remove from heat and whisk in 6 oz. of cheese. Continue whisking until completely smooth. For a glossier sauce, blend with a hand blender until shiny, about 1 minute. Keep warm. Place the waffles in a large oven-safe skillet or on a foil-lined broiler pan. Top with sliced turkey. Ladle half of cheese sauce over turkey, followed by remaining grated cheese. Broil until cheese is melted and bubbly, about 3 minutes. Meanwhile, fry the eggs. Melt the butter in a large cast iron or non-stick skillet over medium-high heat. Add the eggs and cook until whites are cooked through but yolks are still liquid, about 2 minutes. Top broiled turkey waffles with fried eggs, ladle remaining gravy over the whites of the eggs, season with salt and pepper, sprinkle with herbs, and serve immediately.

 

Turkey Pasta Alfredo

Turkey Pasta Alfredo

Turkey Pasta Alfredo

8 oz. (3 1/2 C.) uncooked bow tie pasta (farfalle)

1 (10-oz.) container refrigerated Alfredo sauce

¼ C. milk

2 C. cubed cooked turkey

1 C. frozen sweet peas

 

In large saucepan or Dutch oven, cook pasta to desired doneness as directed on package. Drain in colander; cover to keep warm. In same saucepan, combine Alfredo sauce, milk, turkey and peas. Cook over medium heat until peas are tender and mixture is thoroughly heated, stirring frequently. Stir in cooked pasta. Cook until thoroughly heated.

Cranberry Turkey Crescent Ring

Cranberry Turkey Crescent Ring

Cranberry Turkey Crescent Ring

2 cups cut-up cooked turkey (1/2-inch pieces)

2 cups lightly packed spinach leaves, chopped

7 oz Swiss cheese (about 10 slices), cut into 1/2-inch squares

½ cup canned whole berry cranberry sauce, and (if desired) extra for serving

2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls SAVE $

Heat oven to 375°F. In medium bowl, mix turkey, spinach, cheese and 1/2 cup cranberry sauce. Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. Dough will overlap.

Spoon turkey filling on the half of each rectangle closest to center of ring.  Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).

Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. Serve with extra cranberry sauce.

Saucy Turkey

Saucy Turkey

1/2 C. chopped green pepper

1/3 C. chopped onion

2 T. butter

1 1/2 C. ketchup

1/2 C. chicken broth

1 1/2 tsp. Worcestershire sauce

1 tsp. prepared mustard

1/4 tsp. hot pepper sauce

1/4 tsp. pepper

3 C. cubed cooked turkey

4 sandwich buns, split (optional)

 

In a large saucepan, sauté the green pepper and onion in butter until tender. Stir in the ketchup, broth, Worcestershire sauce, mustard, hot pepper sauce and pepper. Add turkey. Simmer, uncovered, for 20 minutes or until heated through. Serve on buns if desired.

Thanksgiving Stromboli

Thanksgiving Stromboli

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1 tube refrigerated pizza dough, such as Pillsbury brand

2 T. all-purpose flour or cornmeal

1 C. leftover cranberry sauce

3 C. leftover turkey, shredded

2 C. leftover stuffing

2 C. aged white cheddar cheese, shredded

2 T. extra virgin olive oil (EVOO)

2 T. sesame seeds

2 C. leftover gravy

 

Pre-heat oven to 400°F. Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal, then roll it out onto work surface. Stretch the dough out gently so that is an inch larger than when you first take it out of the roll (but in the same rectangle shape that it has initially). Spread the cranberry sauce in an even layer over the dough, making sure to leave an inch border around the circumference of the rectangle. Layer the turkey and stuffing down the middle of the dough going from one corner to the opposite corner in a diagonal line. Cover the turkey and stuffing with the cheddar. Bring one corner of the dough up over the turkey mixture, then roll the dough on an angle to make a long roll that is thick in the middle and thinner on each end. You should have turkey mixture running down the middle with some filling exposed at each end. Brush the stromboli with EVOO, then sprinkle the sesame seeds on top and pat them into the dough. Place onto a baking sheet and bake for 20-25 minutes, until evenly golden. Serve with leftover hot gravy alongside.

Italian Turkey Ravioli Soup

Italian Turkey Ravioli Soup

1 T. olive oil

1 red bell pepper, diced

2 zucchini, medium, diced

1 small onion, chopped

3 large garlic cloves, chopped

1 T. dried basil

2 t. fennel seeds

6 C. chicken broth

9-oz fresh cheese mini ravioli (or cheese tortellini)

1 1/2 C. leftover turkey, diced

Grated Parmesan cheese

Heat oil in large soup pot over medium heat. Add bell pepper, onion, zucchini, garlic, basil, fennel seeds and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover and simmer 10 minutes. Increase heat to bring soup to the boil. Add ravioli and boil until tender, about 5 minutes. Add turkey to warm up, about 1 minute. S and P to taste. Serve in bowls. Top with cheese.

Roast Turkey Salad With Cranberry Vinaigrette

Roast Turkey Salad With Cranberry Vinaigrette

1 1/2 lb. sweet potatoes, peeled and cut into 1-inch chunks
2 navel oranges
3 C. shredded Romaine lettuce
6 oz. roasted turkey breast, torn into 1-inch pieces (about 1 C.)
1/2 C. thinly sliced scallions
1/3 C. frozen cranberry juice concentrate, thawed
1 T. balsamic vinegar
1 T. olive oil
1/2 tsp. salt
1/2 tsp. pepper
2 T. coarsely chopped pecans, toasted
2 T. dried cranberries or raisins

In a vegetable steamer, cook the sweet potatoes until tender, about 8 minutes. Meanwhile, remove the peel and white pith from the oranges. Cut each orange in half lengthwise, place the halves flat on a cutting board, and cut crosswise into 1/4-inch-thick slices. Spread the lettuce on a platter. Top with the sweet potatoes, turkey, and orange slices. Sprinkle with the scallions. In a screw-top jar, combine the cranberry juice concentrate, vinegar, oil, salt and pepper, and shake to combine. Pour the vinaigrette over the salad and sprinkle with the pecans and dried cranberries.

Makes 4 servings.
Calories: 396
Fat: 6.9g
Fiber: 6g

“Left Over” Smoked Turkey Leg Banh Mi

“Left Over” Smoked Turkey Leg Banh Mi

4 baguettes
Smoked turkey leg pate (see recipe below)
6 T. mayo
1/2 tsp. maggi seasoning
Pickled Cranberries (see recipe)
Crispy Turkey Skin (see recipe)
Carrots and cucumber, sliced into matchsticks
Jalapeno and cilantro, for garnish

For the Smoked Turkey Leg Pate:

1 cup smoked turkey leg, diced
1/2 cup walnuts, chopped
6 T. unsalted butter, softened
2 T. cognac
1 tsp. fish sauce
1 tsp. mirin
4 T. mayo
Salt and pepper to taste

For the Pickled Cranberries:

2 cups sugar
2 cups rice vinegar
1 tsp. peppercorns
1/4 tsp. juniper berry
1/4 tsp. clove
1 tsp. salt
1 pound cranberries

For the Crispy Turkey Skin

Skin from turkey
Salt and pepper

To make the pate: In a food processor, process turkey and walnuts until finely chopped. Add butter, cognac, fish sauce, and mirin until a smooth paste is formed. Add mayo until desired consistency; add salt and pepper to taste. To make the pickled cranberries: Place sugar, vinegar, spices, and salt in a pot and bring to a rolling boil. Add washed cranberries and cook for 6 minutes, until skins are cracked and the liquid is turning red. Remove from heat and let cool. To make the crispy turkey skin: Place turkey skins on sheet tray, season with salt and pepper, and place in a 500-degree oven for 8 to 10 minutes, or until crispy. If a fryer is available, heat oil to 350 degrees and fry until crispy and brown, about 1 minute; season with salt and pepper. To assemble, slice open baguette. Spread one side with mayo. Season mayo with a couple of drops of maggi seasoning. Place baguette in 450-degree toaster oven for about a minute, or until roll is crusty and hot but won’t cut the roof of your mouth. Pull baguette out, spread a generous amount of pate on the other side of the roll, and then fill with pickled cranberry, the herbs, and the veggies.

Turkey and Sweet Potato Latkes

Turkey and Sweet Potato Latkes

1 1/2 C. cooked turkey, preferably dark meat, diced
1 baked sweet potato, diced
1 shallot, grated
1 egg
salt and pepper
oil for frying (I prefer olive or peanut oil)

Place diced sweet potato in a large bowl and mash it a little with a fork. Mix in diced turkey and shallot. Lightly beat egg in a separate bowl, then fold into turkey mixture. Season with a pinch of salt and cracked black pepper. Pour oil to coat bottom of frying pan. Heat over medium heat until shimmering. Use an oiled, shallow measuring C. to shape turkey mixture into 1/2-inch thick pancakes and gently place into frying pan. Cook for 2 to 3 minutes, until edges brown, then very carefully turn over with a large thin turner. Cook another 2 minutes, then remove to a paper-towel lined plate to drain excess oil. Serve warm with cranberry applesauce and/or sour cream, and additional thinly sliced shallots.

Cheesy Leftover Mashed Potato Waffles

Cheesy Leftover Mashed Potato Waffles

2 T. vegetable oil
1/4 cup buttermilk
2 large eggs
2 1/2 cups leftover mashed potatoes
3 T. chopped scallions
1 cup shredded cheddar cheese
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Sour cream, for serving

Preheat the waffle baker and grease it with cooking spray. In large bowl, whisk together oil, buttermilk and eggs. Stir in the mashed potatoes, scallions and cheese until well combined. In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it’s well combined. Scoop 1/2 to 2/3 cup (depending on the size of your waffle baker) of the mixture into the prepared waffle baker, spreading it into an even layer. (The potato mixture will not spread or expand as much as a regular waffle, so it’s important to spread it in an even layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout. Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining potato mixture. Serve the potato waffles topped with sour cream and garnished with additional chopped scallions.

Notes: All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the waffle batter looks too dry and isn’t holding together, add one more egg. If it looks too wet, add more flour, 1 T. at a time, until the mixture is cohesive. Do not lift up the waffle baker lid too soon or you’ll risk having the mixture separate and stick to the waffle baker. Allowing the waffle to cook through before opening the waffle baker ensures the waffle can be removed whole.

Bacon-Cheddar Potato Croquettes

Bacon-Cheddar Potato Croquettes

4 C. cold mashed potatoes (with added milk and butter)
6 bacon strips, cooked and crumbled
1/2 C. shredded cheddar cheese
2 large eggs, lightly beaten
1/4 C. sour cream
1 T. minced chives
1/2 tsp. salt
1/4 tsp. pepper
40 Ritz crackers, crushed
1/4 C. butter, melted
1 tsp. paprika
Barbecue sauce, Dijon-mayonnaise blend or ranch salad dressing

In a large bowl, combine the first eight ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment paper-lined baking sheets. Cover and refrigerate for 2 hours or overnight. Combine butter and paprika; drizzle over croquettes. Bake at 375° for 18-20 minutes or until golden brown. Serve with dipping sauce of your choice. Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce. Yield: about 5 dozen.

WIW: Leftover Stuffing Snack Waffles

WIW: Leftover Stuffing Snack Waffles

WIW: Leftover Stuffing Snack Waffles

4 C. crumbled leftover stuffing

2 large eggs

Chicken broth or turkey stock, as needed

Leftover cranberry sauce, for serving

Leftover gravy, for serving

Preheat the waffle baker and grease it with cooking spray. In a large bowl, stir together the leftover stuffing and eggs. Add 1/4 C. of chicken broth and mix until well combined. Continue adding chicken broth as needed until the mixture is well-moistened. Scoop half of the stuffing mixture into the prepared waffle baker, spreading it evenly. (The stuffing will not spread or expand like regular waffle batter as it bakes, so it’s important to arrange it in an even, thin layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout. Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining stuffing. Serve the waffles with leftover cranberry sauce and warm leftover gravy.

Notes: This recipe for leftover stuffing waffles works best with basic stuffings that don’t include large pieces of vegetables or meats such as sausage. It also helps to warm the stuffing slightly prior to mixing it with the eggs and broth so that the mixture is easier to stir. Don’t repeatedly open the waffle baker while the waffle is baking or it’ll lose its shape.  Stuffing waffles take longer to cook than regular waffles, as the egg must be completely cooked throughout. Don’t be afraid to let the waffle bake until it’s golden brown and crispy

WIW: Cheesy Leftover Mashed Potato Waffles

WIW: Cheesy Leftover Mashed Potato Waffles

WIW: Cheesy Leftover Mashed Potato Waffles

2 T. Vegetable Oil

2 ½ C. leftover Mashed Potatoes

½ C. AP Flour

¼ C. Buttermilk

3 T. Scallions, chopped

½ tsp. Baking Powder

2 Eggs

1 C. shredded Cheddar Cheese

¼ tsp. Baking Soda

 

Preheat the waffle baker and grease it with cooking spray. In large bowl, whisk together oil, buttermilk and eggs. Stir in the mashed potatoes, scallions and cheese until well combined. In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it’s well combined. Scoop 1/2 to 2/3 C. (depending on the size of your waffle baker) of the mixture into the prepared waffle baker, spreading it into an even layer. (The potato mixture will not spread or expand as much as a regular waffle, so it’s important to spread it in an even layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout. Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining potato mixture. Serve the potato waffles topped with sour cream and garnished with additional chopped scallions. Notes: All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the waffle batter looks too dry and isn’t holding together, add one more egg. If it looks too wet, add more flour, 1 T. at a time, until the mixture is cohesive. Do not lift up the waffle baker lid too soon or you’ll risk having the mixture separate and stick to the waffle baker. Allowing the waffle to cook through before opening the waffle baker ensures the waffle can be removed whole.