Thanksgiving is an amazing day. I love not being expected to be anywhere or to do anything, except cook all morning and visit with friends and family. Yesterday was a day like this. Jeff's parents and a nephew were in town and we had our new-member friend Mike over also. After dinner, I surveyed the food...there was a TON left, it hardly looked like we put a dent in anything! I then realized that I subconsciously cooked for our former neighbors--that amazing family of 14 that just moved. We have had Thanksgiving with them for so many years now, that I guess it was just ingrained.
Thanksgiving dinner is great, but after a couple of days it feels like it is time to mix things up a bit. Here are a few recipes and ideas to use up those Turkey Day leftovers.
Turkey Pot Pie:
3 Cups Chopped Turkey
Leftover Gravy
Leftover Veggies
Leftover Stuffing or Potatoes
Combine Turkey, Gravy and veggies and put in a 9x13 pan, top with stuffing or potatoes. Bake at 350* until bubbly (about 30-45 minutes).
Turkey Noodle Soup:
In a stockpot, boil the turkey carcas or neck for about an hour. remove meat and skim fat. Add 1 chopped onion, 2-3 chopped potatoes, 4-5 chopped carrots and 2-3 cups of cooked turkey. 20 minutes before serving add noodles of your choice.
Smashed Potato Soup
1/2 c. coarsely chopped carrot
1/2 c. coarsely chopped celery
3-4 cups mashed potatoes
1 can (14.5 oz) chicken broth
1/2 c. milk
1 garlic clove, minced
1/4 tsp salt
1/8 tsp pepper
1/2 c. sour cream
2 T fresh snipped parsley
Optional toppings: sliced green onions, cheese, bacon
1. Place potatoes in medium saucepan. Gradually add broth and milk, whisking until mixture is smooth. Stir in carrot, celery, garlic, salt and black pepper. Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes.
2. Remove from heat; stir in sour cream and parsley. Serve, top with desired toppings.
Yield: 4 servings.
Use the Freezer: Debone your turkey and bag meat into portion-sized freezer bags. Use as a substitute for chicken in recipes.
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