The Sun Readers’ Best Thanksgiving Leftover Recipes

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Looking for some inspiration to deal with the leftover heap of your big meal? While there’s absolutely nothing wrong with the classics – eating a slice of pie for breakfast or throwing it all on a sandwich – we asked readers of our daily newsletter The Sunriser to share their favorite ways to shoot. the best of leftovers from the big day.

A recipe to add? Use this form to send in your ideas – but hurry, there are only a few leftovers out there.


Persimmon pudding

“It’s SO easy, even I can do it!” ” writing Sue McHenry.

INGREDIENTS

  • 1 cup of sugar
  • 1 cup of flour
  • 1 C. persimmon puree
  • 3 Tbl. melted butter / margarine
  • 1 C. baking soda
  • 1 C. baking powder
  • 1 C. vanilla extract
  • 1/2 tsp. salt
  • 1 C. Cinnamon

(optional 1 C. raisins, dried cranberries, dates, walnuts, pecans, etc. I say the more the merrier)

DIRECTIONS

Mix everything together and add 1 C. of raisins or chopped dates AND 1 C. or less of chopped nuts or pecans.

Butter the bottom AND sides of an ovenproof dish or casserole dish WITH a lid. Preheat the oven to 250, yes 250 degrees.

Bake covered for at least an hour in the 250 oven. Test with a toothpick and when it comes out clean, it’s done. Serve hot or cold with whipped cream or topping if cold and hard sauce if served hot. To make a hard sauce, combine the butter, powdered sugar and cream and add the vanilla.


Turkey pancakes

Mrs. M. translates our Thanksgiving flavors into French with this interesting pancake treat.

STEW

Make a stew consisting of sautéed shallots, mushrooms, celery (all finely chopped) in butter. Add the white wine and bone broth (vegetables or chicken), then add the ground turkey.

CREPES

Make classic pancakes (here is a version of the classic Larousse Gastronomic recipe). Once the stew has simmered and reduced after a few hours, you are ready to make the pancakes. Serve with steamed asparagus.


The easiest breakfast recipe ever

Proposed by Catherine delanoy, the genius of this one-sentence recipe is its brevity:

“Just put your leftover cranberry sauce on your oatmeal. “


Whatever you have Turkey noodle soup ***

(* any grain / legume, ** shepherd’s pie or pie)

Danielle M. sums up his very flexible recipe: “TLDR: make turkey broth; enrich the broth with sauce; sauté vegetables; make a roux with 1: 1 fat: flour; add the broth and simmer; add turkey and noodles and heat through; season with salt throughout cooking.

Make turkey broth:

Combine all the turkey bones / carcass / bag of giblets / turkey juice in your larger pot with water, leftover vegetable scraps (celery ends, fennel, onions, shallots, carrots, pieces of dark green leek that no recipe ever calls for), peppercorns, and all the spices and herbs you want (bay leaf, turmeric, star anise, fennel seeds, red pepper flakes, the rest of the pack of ‘herbs’ poultry mixture’). Simmer for a few hours, then strain. Add the rest of the sauce.

Make noodles or boil whatever noodles / grains / lentils / beans / rice you have.

I love making egg noodles for soup because they heat up better than a regular box of noodles and don’t require you to take out the pasta roll (https://www.allrecipes.com/recipe/11991/egg -noodles /).

Assemble the soup:

Brown the leftover diced vegetables (from your crisper, random vegetables substituted in your delivery slip) in butter / oil / turkey fat and season with salt & pepper. Add in equal parts (1: 1 fat: flour) the flour and whisk to make a roux. Cook for a few minutes to get rid of the taste of the raw flour, not so much that it sticks to the bottom of the pan forever. Slowly and evenly pour in the broth while whisking. The fat roux: flour will absorb a lot at first, once it is more runny than pasty add more broth more quickly if you want.

Simmer the vegetables for 10 minutes then add the noodles. You don’t use noodles? Simmer for 20 to 30 minutes until your vegetables have the texture you prefer, then add pre-cooked grains / legumes. Season with salt and pepper (this can be a lot of salt from unsalted turkey broth). Add the leftover cooked turkey meat, cook until heated through.

Enjoy!

Other variations:

Leave the noodles aside, add less broth to make it thicker. Put in a pie pan and cover with extra pie crust from your one-crust pie recipe that you made from a cookbook that only has one pie crust recipe for 2 (or pie crust from the 2 pop pack store). Now it’s the pot pie! Or top with your mashed potatoes and sprinkle with cheese. Now it’s the shepherds pie!

Gluten free? Do not add flour to thicken for a more bubbly soup, and do not add sauce if it was made with flour.


Leftover turkey enchiladas

Proposed by Kathe white

INGREDIENTS

5-6 med / lg tortillas, leftover diced turkey, 1 can cream of chicken soup, ~ 1/2 cup sour cream, 1 small can green peppers, cheddar cheese, fresh tomatoes and cilantro

DIRECTIONS

Mix the soup, sour cream, green peppers together. Spread a thin layer on each tortilla, then the turkey and cheese. Roll the tortillas closed and place them next to each other in a greased pan. Spread remaining soup mixture on top and sprinkle with more cheese. Bake in the covered oven for ~ 40 minutes at 350. Sprinkle the tomatoes and cilantro once on the plate.


Leftover pie

“A favorite of my children and although they are in their sixties they still do for their children and grandchildren,” writes Jean Yalé.

Take a pie pan and line it with stuffing. Add the ground turkey. Cover with mash or sweet potatoes and add the sauce to cover.

Cook at 350 until hot. (Test after 15 minutes but do not burn your mouth).

Serve with a cranberry sauce. And vegetables if your conscience bothers you.


Thanksgiving Leftover Pie

Laura Emerson writes: “This recipe is adapted from Better Homes & Gardens Heritage Cookbook published in the 1980s. You press the mashed sweet potatoes into a pie pan and fill it with the other leftovers – turkey, peas, corn, sauce. The diced tomato on top looks a bit overdone, but it adds a nice finish of freshness.

INGREDIENTS

  • 2 tablespoons of melted butter *
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon of salt
  • 1 17-ounce can sweet potatoes (drained and mashed) or leftover sweet potatoes (* they may already contain butter, and if a pecan or brown sugar is in it, no wrong)
  • 1/2 cup chopped onion
  • 1 tablespoon of butter
  • 2 cups diced cooked turkey
  • 1 10 3/4 ounce can cream of mushroom (or thick white sauce – recipe below)
  • About 1 cup whole kernel corn, drained
  • 1 cup or more frozen peas
  • 2 to 3 tablespoons chopped fresh parsley
  • (Leftover sauce with cranberry and whole berry sauce, reheated)
  • (1 small tomato, peeled and diced)

DIRECTIONS

PIE REMAINERS

Preheat the oven to 350.

Beat melted butter, nutmeg, allspice, cloves and salt into sweet potatoes. Line a greased 9-inch pie plate with the potato mixture, forming the edges 1/2 inch from the top.

Cook the onion in 1 tablespoon of butter until almost tender. Stir in the turkey, soup (or white sauce), vegetables and parsley.

Bake at 350 degrees for 35 to 45 minutes until heated through.

Optional: When ready to serve, pour a little hot sauce with cranberry sauce over each serving if desired. Garnish with diced tomatoes if you have any.

WHITE SAUCE

3 tablespoons of butter, 1/4 cup of flour, 1 cup of milk, 1/4 teaspoon of salt – melt butter, stir in flour, cook for 1 minute. Stir in the milk and salt. Heat until thickened.


Tastes like the Thanksgiving casserole

Karen Diamond says, “So I make what is basically kind of a shepherd’s pie.” So good! Served with a side of leftover cranberry sauce if you have any. Enjoy!”

INGREDIENTS

Everything you have left including, but not limited to, the turkey, gravy, stuffing, green beans, corn, sweet potatoes and mashed potatoes.

DIRECTIONS

I chop the turkey and mix it with the rest of the sauce (sometimes I make an extra packet of sauce if I need to top it up) and lay it out on the bottom of a 9 x 13 baking dish. The metal or glass is very good. Then I start to layer whatever remains, finishing with the stuffing and then the mashed potatoes on top. Bake until boiling. A quick pass under the grill to brown the potatoes if you want to go further.

Heidi vielhaber shared his take on the same idea: “This is the official recipe, but last year I just layered mashed turkey with gravy / cream of anything, then stuffing, then mashed potatoes, topped with cheddar cheese and served with a cranberry sauce on the side. I couldn’t remember having had a lot of leftovers, and that’s because my partner ate about half of that casserole all at once.


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