Wednesday, December 1, 2010

How I Made the Most of Thanksgiving Leftovers

As usual, I made way too much food in my insane worry that someone might go hungry at my house. Here is just some tips and bits about how I made the leftovers a little less painful for my family.

Thanksgiving Day
- Once you remove the turkey from the roasting pan and have made gravy, pour the remaining drippings into a container and refrigerate.
- After you carve the turkey, refrigerate the carcass and any veggies that we in/around the bird
- Wrap up leftovers within 2 hours of serving for safety

1-2 Days Later
- Make stock
- Make soup: Throw the wings/drumsticks into a stock pot. Add 1 carrot, 1 celery stalk, 4 cloves garlic, 1 sprig of fresh thyme and cook over a high rolling heat for 1-2 hours until the bones are clean. Strain the stock in a strainer lined with paper towels and add to a large soup pot. Add another couple sliced carrots and celery stalks, 1 sliced onions, and the meat from the strainer carefully checked for bones and cut to bite size. Cook until veggies are tender, salt and pepper to taste
- Make turkey pot pie: Use the leftover dripping to make more 1-2 more cups of gravy. Chop leftover turkey and line the bottom of an 8X8 baking dish. Add a bag of frozen mixed veggies, and pour gravy over the top to cover. Roll out an 8x8 square of pie dough to cover. Bake at 400 until golden brown and crusty.
- Make turkey salad: Throw chopped white and dark meat into a food processor with rough chopped celery and green onions. Add mayo, coarse ground mustard, and hot cherry pepper spread. Pulse until shredded/mixed well.

3-4 Days Later
- Make chocolate cranberry tarts: Roll out pie dough and cut to 3" circles with a glass or cookie cutter. Line dough in a 2.5" muffin pan. Place about 10 semi-sweet chocolate chips in each cup. Fill with 1-2 TBSP cranberry sauce. Bake until crust is golden.
- Make mashed potato cakes: For each 1 c of mashed potatoes add 2 TBSP chopped green onions and 1/4 c shredded cheddar. Mix well and form 5 patties. Dip in a beaten egg, and a mix of equal part bread crumbs and grated Parmesan. Cook over medium heat in a skillet with 2 TBSP vegetable oil, turning once, until golden on both sides.

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