Leftovers don’t have to be boring
By Deirdre Parker Smith
Surely, you are stuffed with turkey by now. But it still lingers in the refrigerator, little bits and pieces of it.
Time to eat it up.
If you still have the turkey bones, hold on to them and make turkey stock. From that you can make soup or chili, and spread the goodness a little further for a little longer.
All you need for that is one onion, cut in quarters — don’t even peel it — a couple of washed carrots cut up, a few stalks of celery. Two garlic cloves, smashed and skin removed. About 2 tsp. of peppercorns, a bay leaf and salt to taste. You can always add salt at the end. You can briefly cook the veggies in a little oil just to get some browning, then add the bones and whatever meat is still on them, the bay leaf, peppercorns and garlic and cover with water or chicken broth and cook about 2 hours, skimming the pot when foam covers the surface.
Remove the solids and cook about 30 minutes longer to reduce and concentrate flavors. Pour into glass jars for the fridge or allow to cool and pour in plastic bags for the freezer.
Cranberry sauce seems to linger, too, and it makes a great spread for sandwiches. In fact, we keep making cranberry orange relish as long as we can find cranberries and serve it on sandwiches, with pork, next to chicken. If we’re having a quiche or frittata, a dollop of that fresh cranberry relish (cranberries, oranges and sugar) just brightens up the plate.
If you have leftover sweet potato casserole, consider stirring it into your pancake batter with a little cinnamon and nutmeg. Or, if you have extra sweet potatoes, consider them for the frittata recipe below.
If you have leftover ham, stir some into the leftover macaroni and cheese. Or use it in place of sausage in the Dressing and Eggs recipe.
Turkey Cranberry Almond Wrap
3 cups cooked turkey
1/2 cup almonds, whole or sliced
2 stalks celery, chopped
3 Tbsp. mayonnaise or Greek yogurt
1/2 cup cranberry sauce
Freshly ground black pepper
4 tortillas (large)
Combine ingredients in a bowl. Season with salt and pepper. Spoon filling into tortillas and roll into a wrap.
Tastes Better from Scratch
1. Turkey and cranberry sauce on toasted rye bread.
2. Turkey and leftover sweet potato casserole on white bread, grilled.
3. Leftover cranberry sauce, brie cheese and grainy mustard on any kind of bread, grilled until cheese melts.
Paleo Leftover Turkey Sweet Potato Frittata
1 sweet potato
3 Tbsp. coconut oil
1 cup chopped kale
2 cups cooked turkey
1/2 cup diced onion
1/2 tsp. minced garlic
1 tsp. dried thyme
1/2 tsp. garlic powder
1/2 tsp. red pepper flakes (optional)
8 leaves sage, chopped
1/4 tsp. paprika
8 large eggs, beaten with a little water
Preheat oven to 375 degrees. Heat oven safe skillet (such as cast iron) over medium heat with the coconut oil coating the bottom and sides of the skillet. Add the sweet potatoes and cook for about 10 minutes, or until fork tender.
Add the kale, turkey, onion, garlic, thyme, garlic powder, red pepper flakes, sage, paprika, salt and pepper and sauté for about 5 minutes, or until kale is wilted.
Turn heat to low and add the beaten eggs, stirring until mixed thoroughly, then let sit undisturbed. Cook on low 4-5 minutes, or until egg just starts to set slightly.
Transfer to the oven and bake another 10-12 minutes or until the edges are golden brown and are coming away from the skillet.
Remove from oven and cool 10 minutes before slicing and serving.
Bless Her Heart, Y’all
Dressing and Eggs
8 ounces sausage
1/2 yellow onion, chopped
1 small Granny Smith apple, peeled, cored and chopped
1/2 cup vegetable or chicken broth
1 1/2-2 cups leftover dressing
4 large eggs
In a large skillet over medium heat, brown sausage, onion and apples. Drain excess fat and stir in leftover dressing, add broth as needed to loosen the mixture. Warm mixture thoroughly. Making small wells, break the eggs on top of the mixture and put a lid on the pan until eggs are desired doneness. Season with salt and pepper and serve.
You may also cook the eggs in a separate skillet and slide on top of the warmed stuffing mixture.
Slow Cooker Ham and Bean Soup
1 leftover hambone
2 cups leftover ham
2 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery diced
2 (15 oz.) can white beans, drained and rinsed
1/2 tsp. dried oregano
1/4 tsp. dried rosemary
2 bay leaves
Salt and pepper to taste
2 Tbsp. chopped fresh parsley leaves
1 lemon, cut in wedges
Place hambone, ham, garlic, onion, carrots, celery, beans, oregano, rosemary and bay leaves in a 6-quart slow cooker. Stir in 6 cups water and mix well. Season with salt and pepper.
Cover and cook on low 7-8 hours or 3-4 hours on high. Remove and discard bone.
Serve with fresh parsley and squeeze a lemon wedge into the bowls.
2 ounces cream cheese, softened
1/3 cup mayonnaise
1/4 cup finely chopped sweet onion
1 tsp. mustard (whole grain works well)
1/2-1 tsp. hot sauce
1/4 tsp. white pepper
1/4 tsp. garlic powder
2 cups diced ham
1/2 tsp. Worcestershire sauce, optional
Place cream cheese, mayonnaise, and onion in a food processor and pulse 4-5 times.
Add remaining ingredients and pulse until ham is finely chopped. Refrigerate until ready to serve.
Some ham is very salty. Taste the spread before adding Worcestershire sauce, and if it is already salty, omit the sauce.
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