Author: Serina Penner • Date: October 17, 2014 • Appears in:
I bet you're all surprised I didn't post any Thanksgiving recipes, right? Well, I was a bit surprised too. The more I thought about it though the more I realized that people have most likely had their visions for the thankful feast set for days, maybe even weeks. Some people are good at planning!! I am not one, but thankfully I'm a good enough cook that I can usually whip something into shape in no time. Fresh ingredients are fun, and you can experiment. But leftovers....they are foreign; knowing what to do with the mountains of Tupperware precariously stacked three to four high seems impossible. I get overwhelmed easily too- it's okay. Just take a deep breath and read some of these fun leftover ideas.
After you're finished eating the pie for breakfast, (and let me be clear here: no judgement. Apples or pumpkin and crust is pretty much oatmeal in my books) it's time for a little protein. Why not take those extra roasted veggies and fry them up with some delicious turkey in a skillet? Crack a few eggs and you've got turkey hash n' eggs!
Turkey Hash n' Eggs
• 1 pound roasted veggies
• 3 tablespoon(s) olive oil
• 4 teaspoon(s) coconut oil, for frying eggs
• 1 small yellow onion, finely chopped
• 3 clove(s) garlic, minced
• 1 red bell pepper, diced
• 1 1/2 tablespoon(s) chopped fresh thyme
• 1/2 teaspoon(s) freshly ground pepper
• 3 cup(s) (about 1 pound) diced leftover white and dark meat roast turkey, skin removed
• As many large eggs as you can handle.
Directions: Fry up all the goodness in a lovely skillet, throw it in the oven at 250. Fry up some eggs, and VOILA!
Lunch, Dinner, heck maybe a Snack....
Shepard's pie is easy breezy. Even easier when you've got the mashed potatoes, veggies, and meat all ready to go. Heck, why not throw some stuffing in there with some gravy? Throw some cranberry on top and you've got yourself something amazing.
• leftover mashed potatoes, sweet potatoes for top.
• leftover cooked veggies or stuffing for the middle.
• cut up or ground up turkey, leftover of course
• leftover gravy, to be poured onto turkey and vegetables.
We all know that we should all probably be on the lighter side of the calorie fence after thanksgiving weekend. Here's one way to make that happen.
Apple Mint Turkey Salad
• 1/4 cup(s) fresh mint
• 1 small shallot, roughly chopped
• Juice of 1/2 large lemon (about 2 tablespoons)
• 2 tablespoon(s) gin
• 1 tablespoon(s) honey
• 3/4 cup(s) canola oil
• 1 pound(s) leftover turkey, shredded
• 2 large Granny Smith apples, cut into matchsticks
• 2 green onions, cut into strips
• 6 tablespoon(s) chopped pistachios
• 5 ounce(s) (about 8 cups) mixed green salad greens, such as mesclun and arugula
To make dressing:
1. In a food processor, pulse together mint, shallot, lemon juice, gin, and honey until shallot is minced. With food processor still running, slowly drizzle in oil.
2. In a medium bowl, toss turkey, apples, green onions, 4 tablespoons pistachios, and 1/2 cup dressing to combine.
3. Divide greens evenly among plates. Drizzle with remaining dressing and top each salad with about 1 cup turkey-apple mixture. Garnish with remaining pistachios.
Soup is always a good choice.
With every beautiful bird carcass there is the beginnings of a delicious soup. Turkey soup is at the top of my list when it comes to fall must haves. But just because it's a mainstay does not mean it has to be boring. Make the turkey dance, live a little, and mix up the flavours.
Lime and Chile Meet Turkey: A tale of delicious Soup.
• 2 tablespoons vegetable oil
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrot
• 1/2 teaspoon cumin seed
• 1/2 teaspoon coriander seed
• 1/2 teaspoon black peppercorns
• 6 garlic cloves, roughly chopped
• 1 cinnamon stick, 2 inches long
• 2 teaspoons salt, or to taste
• 8 cups unsalted turkey or chicken broth (hopefully homemade if you can muster it)
• Vegetable oil for frying
• 4 corn tortillas, at least a day old, cut in 1/2-inch strips
• 4 to 6 cups cooked turkey meat, shredded
• 1 or 2 firm-ripe avocados
• 6 scallions, chopped
• 2 jalapeños, thinly sliced
• 1 small bunch cilantro, leaves and tender stems, roughly chopped
• Lime wedges.
1. Heat vegetable oil in a heavy-bottomed soup pot over medium heat. Add the onion, celery and carrot and let soften, stirring occasionally, for about 5 minutes.
2. Toast the cumin, coriander and peppercorns in a small dry skillet over medium-high heat until fragrant, about 1 minute, then grind in a spice mill or mortar. Add the ground spices to the pot, along with the garlic, cinnamon, a pinch of cayenne and salt.
3. Add the broth and bring to a boil, then reduce to a brisk simmer. Cook for 15 minutes, then taste for salt and adjust. Keep hot, covered, over very low heat.
4. Pour vegetable oil to a depth of 1/2 inch into a wide skillet over medium-high heat. When the oil is hot and looks wavy, add the tortilla strips and fry until barely colored, 1 to 2 minutes. Remove with tongs and drain on paper towels. Sprinkle lightly with salt. (The oil may be strained and saved for future frying.)
5. In a medium saucepan, heat the shredded turkey meat with a little of the hot soup. Divide the meat among 4 to 6 soup bowls and add a few slices of avocado to each. Ladle about 1 cup soup into each bowl, then garnish with tortilla strips, scallions, jalapeño slices, chopped cilantro and a generous squeeze of lime juice.