Top 5 DIFFERENT recipes for Thanksgiving leftovers
By: Diana Meder
Its over for another year. Thanksgiving.
One of the best holidays on the calendar because you give yourself permission to eat all that food but without the pre-season stress of having to buy gifts!
Now that all the company is gone, the fridge is FULL of Tupperware with everything from turkey carcasses to smelly brussel sprouts.
In my house, we knew the left overs were almost done when mom served ‘creamed turkey’ on toast.
In fancier households this was also known as Turkey a la King!
But there are a million different ways to use your Thanksgiving leftovers that you may not have even thought of.
Here are some of our Top 5 Favourites!
1. Turkey Pho – a traditional Vietnamese noodle soup typically made with beef. It can also be made with chicken or in this case turkey.
A photo posted by 👻 snapchat – @foodkarmablog (@foodkarmablog) on
Makes 2 big bowls of soup
Toast the spices
2 tablespoons coriander seeds 4 whole cloves 4 whole star anise 1 cinnamon stick
Heat a cast-iron skillet or frying pan over medium heat. Add the coriander seeds, cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices into a bowl to avoid burning them and set aside.
Make the turkey pho
1 quart homemade turkey stock (or homemade or store-bought chicken stock) 1 bunch green onions (green top parts only) chopped 1 3-inch chunk of ginger, sliced and smashed with side of knife 1 teaspoon brown sugar, or more to taste 1 tablespoon fish sauce, or more to taste 1-2 cups kale, chopped into bite-sized pieces 1/2 pound leftover turkey breast, shredded 1 bunch (approx. 2 oz.) cellophane/bean thread noodles (or enough flat dried rice noodles to serve 2) 1-2 tablespoons cilantro, chopped- for garnish (optional) 1-2 tablespoons chopped green onions (white parts only), minced- for garnish (optional) 1/2 lime, cut into wedges Sriracha chili sauce to taste
In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil.
Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids. Add the kale and cook for 1-2 more minutes.
Remove from heat.
Add the shredded turkey and the cellophane noodles. Allow to sit for a few minutes while the noodles soften.
Ladle the broth into bowls. Divide the kale, shredded turkey and the noodles evenly into each bowl.
Sprinkle on the garnishes and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating.
2. Stuffing Waffles
Leftover Stuffing Waffles
PREP: 10 minutes
COOK: 5 MINUTES
YIELD: 2 waffles
4 cups crumbled leftover stuffing
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 cup 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.
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 it’s 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.
3. Pumpkin Pie Milkshake
1 large slice of leftover pumpkin pie (3 inches roughly) –reserve some of the pie crust edges
2 large scoops of vanilla ice cream
1/3 cup milk
Combine all ingredients in a blender and process until almost smooth (it is kind of nice to have a slight texture of pie dough throughout).
Top with whipped cream and crumbled pie crust. Serve immediately.
4. Mashed Potato Latkes
3 cups mashed potatoes (see recipe intro), chilled or at room temperature
1/2 cup white cheddar cheese (about 2 ounces), shredded on the large holes of a box grater
2 medium scallions, thinly sliced (white and light green parts only, about 1/4 cup)
2 medium garlic cloves, minced
1 large egg, lightly beaten
1/3 cup all-purpose flour
2 tablespoons vegetable oil
Place all of the ingredients except the oil and salt in a medium bowl and stir to combine; set aside. Line a baking sheet with paper towels; set aside.
Heat the oil in a large frying pan over medium heat until shimmering, about 3 minutes.
Drop 3 to 4 (1/3-cup) dollops of the potato-cheese mixture into the pan and spread each into a 3-inch patty.
Cook undisturbed until the bottoms are golden brown, about 4 to 5 minutes.
Gently flip the cakes and cook until golden brown on the second side, about 4 to 5 minutes more.
Transfer to the prepared baking sheet and season with salt. Repeat with the remaining potato mixture.
You can also top these with a poached egg.
5. Brussel Sprout Hash
2 tablespoons grapeseed or olive oil
1 (5-inch) sprig fresh rosemary
1/4 cup chopped onion
2 cloves garlic, minced
4 cups shredded brussels sprouts
salt and freshly ground pepper
Heat the oil in a medium, lidded cast-iron skillet over medium heat.
When it’s shimmering, add the rosemary. Cook for about 1 minute, then remove the sprig, setting it aside on a plate to cool.
Add the onion and garlic and reduce the heat to medium-low. Cook until the onion softens, about 5 minutes.
Add the sprouts and increase the heat to medium-high.
Chop up a bit of the fried rosemary leaves (discarding the woody stem) and add them to the pan.
Stirring frequently, cook until the sprouts are golden on the edges, about 5 minutes.
Use a large spoon to create 4 wells in the sprouts and carefully pour an egg into each. Reduce the heat to medium-low, cover, and cook for 2 to 3 minutes, until the eggs are set.
To serve, using a large spoon, carefully scoop from under each egg, gathering a bit of the sprout hash as you go.
Season with salt and pepper to taste.
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