Enjoy the feast long after Thanksgiving

Holiday leftovers take on new life in soups, sandwiches and other foods after the big day

    Thanksgiving is a time to acknowledge our blessings, visit with family and friends and feast on turkey, stuffing, mashed potatoes and pumpkin pie.
    But don’t stuff yourself too much. As delicious as the holiday meal is, the leftovers can be just as tasty.
    They can also be healthy. Leftover turkey is lean protein with fewer calories and less fat and sodium per serving than beef, veal, pork or lamb.  
    Turkey sandwiches are almost as much a tradition on the day after Thanksgiving as Black Friday sales, but there are other ways to use the holiday entree.
    Make a rich turkey stock with the carcass, adding bits of turkey and leftover vegetables to the broth to make a warm, hearty soup.
    Chop the white and dark meat and add it to an omelet, quiche or salad. Combine it with cooked vegetables and a thick cream of chicken soup to make a filling for biscuits or rolls.
    Create a turkey taco with leftover meat garnished with lettuce, tomato and cheese and rolled in tortillas.
    Even traditional turkey sandwiches can take on new life. Instead of mayonnaise, use a little leftover cranberry sauce to ramp up the flavor. Or top the turkey with spaghetti sauce and mozzarella cheese, then broil for an Italian flavor.
    Remember not to leave the Thanksgiving turkey standing around a warm kitchen for too long after carving. Cover and refrigerate  it within two hours of serving.
    Use the leftovers within three days, otherwise freeze the meat. It will last a month or two and can be quickly thawed for a last-minute meal in the hectic days to come. Freeze cooked, boned turkey in portions by wrapping it in aluminum foil or plastic wrap and sealing it in a freezer bag.
    Following are a few ideas for leftover turkey from thegirlonbloor.com.

 

    the girlonbloor.com

 

Turkey, Cranberry and Brie Crescent Braid

1 8-ounce tube refrigerator crescent rolls
1/2 pound leftover turkey, sliced
1/3 cup cranberry sauce
4 ounces brie
1 teaspoon chopped fresh rosemary
1 tablespoon grated Parmesan cheese

    Unroll crescent roll dough and place on a lightly greased baking sheet. Press on the perforations and edges to seal them.
    Arrange turkey slices down the center. Spread cranberry sauce on top in a three-inch wide strip. Cut cheese into cubes and scatter evenly on top of cranberry sauce.
    Cut slits about 1-1/2 inches apart on the diagonal going almost all the way to the filling. Starting at one end, pull one strip over to the other side. Alternate this pattern going all the way down the dough. On the ends, pull the dough up to seal the filling.
    Sprinkle rosemary and Parmesan cheese on top.
    Bake in a 375-degree oven for 15 to 18 minutes.

 

Creamy Leftover Turkey Pasta

2 ounces pancetta, diced
3 to 4 cloves garlic, minced
1 cup heavy/whipping cream
1 12-ounce can corn, drained
2 cups cooked turkey meat
2 dashes Italian seasoning
Pepper
4 ounces pasta
Freshly grated Parmesan cheese, optional
Fresh parsley for garnish, optional

    Cook pasta to al dente according to package directions.
    Place pancetta in a large skillet on medium-high heat and cook five to seven minutes, until the fat renders and it crisps up. Add the garlic and cook about 30 seconds, until fragrant. Stir in cream, corn, turkey and Italian seasoning. Reduce heat to medium and simmer five minutes or until the sauce is thickened to your liking.
    Drain pasta and toss with the sauce, adding a splash of pasta water to the sauce if desired. Season with pepper.
    Serve with freshly grated Parmesan and parsley if you wish.

 

Turkey Wild Rice Soup

1 tablespoon olive oil
2 cups turkey, diced
2 cups sliced mushrooms
1 yellow onion, diced
4 cloves garlic, minced
2 carrots, chopped
3 celery stalks, chopped
1 teaspoon Italian seasoning or herbes de province
1 teaspoon salt
1/2 teaspoon pepper
6 cups chicken broth
1 cup wild rice blend
1 tablespoons fresh finely chopped sage or 1 teaspoon dried, optional
2 teaspoon lemon juice

    Heat olive oil in a large pot over medium-high heat. Add mushrooms and cook two to three minutes, until mushrooms release juices. Add onions, garlic, celery and carrots and cook five minutes, until vegetables soften.
    Add turkey and saute two to three minutes, until lightly browned. Add Italian seasoning, salt, pepper, chicken broth and rice, stirring and bringing to a boil. Reduce heat to a simmer, then cover and cook 40 minutes, until rice is cooked through.
    Stir in sage and lemon juice and serve.

 

Leftover Turkey Chili

1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 28-ounce can fire-roasted diced tomatoes with juices
1 4-ounce can diced green chilies with juices
1 14-ounce can black beans, drained
1 14-ounce can red or white kidney beans, drained
1/2 green bell pepper, chopped
2 cups or more cooked turkey meat, shredded or cut up
1/2 cup chicken broth
2 tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 dashes Italian seasoning
Salt
Pepper
For garnishes:
Sour cream, cilantro, Tex-Mex cheese blend
 
    Place olive oil and onion in a soup pot over medium-high heat and sauté five to seven minutes, until onion is lightly browned.
    Add everything else except the salt and pepper and increase the heat to high. Once boiling, reduce the heat and simmer 15 minutes.
    Add salt and pepper as needed and serve with desired toppings.

 

Leftover Turkey Bombs

For dough:
1-1/2 cups warm chicken stock (110 to 120 degrees)
2-1/2 teaspoons (1 packet) active dry yeast
2 tablespoons sugar
4-1/4 cups flour
1 teaspoon kosher salt
1 teaspoon dried sage
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1 large egg
For filling:
1-1/2 cups chopped roasted turkey
1-1/2 cups leftovers mashed potatoes
1/2 cup cranberry sauce
1 cup shredded Gruyere cheese
8 ounces cream cheese, softened
1/4 teaspoon salt
1/4 teaspoon pepper
Gravy
Cranberry Sauce

Preheat oven to 400°F.
    Pour chicken broth into the bowl of a stand mixer fitted with a dough hook sprayed with nonstick cooking spray, then sprinkle yeast over top, add sugar and stir. Allow yeast to bloom for five to 10 minutes. Once it is foamy, it is ready.
    In a medium mixing bowl, combine turkey, mashed potatoes, cranberry sauce, Gruyere, cream cheese, salt and pepper. Mix together until well combined.
    In a small bowl, beat egg, set aside.
    Sprinkle clean counter top with 1/4 cup flour.
    Add flour, salt, sage, parsley and thyme to stand mixer. Mix for three to five minutes, until the dough comes together in one ball. Add more flour, one tablespoon at a time, as needed if bread is too sticky to come together. Dough should be very tacky when you pull it out of the mixer, not sticky.
    Place dough on floured counter top and knead a minute or so, until it is no longer tacky. Form dough into a ball. Quarter the ball of dough, then roll each quarter into a fat log. Cut log into three pieces. Roll each piece into a log and cut into three pieces. When you are done you will have 36 pieces.
    Working with one piece at a time, roll each dough piece into a ball, then flatten it into a small circle. Add 1-1/2 tablespoons filling to the center. Carefully pull each side over the filling, pinching the edges closed. Roll the dough into a ball.
    Place 12 balls on a baking sheet that’s lined with parchment or coated with cooking spray. then brush each with egg wash. Bake in a 400-degree oven for 12 to 14 minutes, until the tops are golden. Repeat until dough is gone.
    Serve with cranberry sauce and warmed gravy.

 

Turkey Enchiladas

2 cups cooked, shredded turkey
2 teaspoons cumin
1 can black beans, drained and rinsed
2 cups shredded Mexican-style cheese
12 tortillas
2 cups enchilada sauce
Chopped cilantro, optional

    Lay tortillas out on a clean, flat surface. Lay a strip of black beans and shredded turkey down the middle of each tortilla. Sprinkle cumin over black beans and turkey. Divide one cup of cheese among the enchiladas.
    Spread one cup enchilada sauce in the bottom of a lightly greased baking dish. Roll tortillas and place side by side in the dish. Pour remaining enchilada sauce over the enchiladas, then sprinkle with remaining cheese.
    Bake in a 375-degree oven for 15 to 20 minutes until cheese is melted and tortillas start to brown a little bit. Sprinkle with cilantro if desired and serve warm.

 

Loaded Turkey Panini

2 slices of thick, sturdy white or wheat bread
1 tablespoon butter
A few slices of turkey
A few sage leaves
A few spoonfuls of cranberry sauce or raspberry jam
1 ounce goat cheese
2 slices cooked bacon
1 slice Muenster cheese

    Heat a skillet or panini press to medium high heat.
    Place bread on a plate. Layer with turkey, sage, cranberry sauce, goat cheese, bacon, and Muenster cheese. Spread each piece of bread with butter on the outside.
    Transfer to the hot skillet or panini press and press together gently. When the outside is golden brown and the inside is melted and warm, remove from heat, slice, and serve.

Mini Turkey Pot Pies

1 tablespoon olive oil
1 yellow onion, diced
2 cloves garlic minced
2 stalks celery, chopped
2 carrots, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon dried sage
2 tablespoon flour
2 cups chicken broth
2 cooked turkey, pulled
1 cup peas
1 puff pastry sheet

    In a large skillet, heat olive oil over medium-high heat. Add onions, garlic, celery, carrots, salt and pepper and saute four to five minutes, until softened. Add flour, sage and thyme, mixing well. Add chicken broth, bringing to a boil and letting mixture thicken. Stir in turkey and peas, then remove from heat.
    Divide chicken mixture evenly among four medium-sized ramekins. Roll out puff pastry and cut into thin 1/2-inch-thick slices. Take slices and add to ramekins in a criss-cross pattern or place the large piece of puff pastry over top of the ramekin.
    Place ramekins on a baking sheet and bake in a 400-degree oven for 20 minutes, until puff pastry is golden brown. Remove from oven and serve.

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