Cooking Tidbits: Thanksgiving Leftovers
Every year, come fall, I find myself giving in to a more elevated frame-of-mind; sugar plums, dancing fairies, the whole bit. I draw up the perfect list of social engagements, gift ideas, baked goods, holiday music and TV programs to best enhance my experience.
When the grand day comes, I find it goes by so quickly.
Thanksgiving, in particular, is usually just a blur; superstores have only guaranteed that with their pre-dawn Black Friday deals. All we’re really left with are a few turkey legs and a seemingly endless amount of mashed potatoes.
The question now is: what are you going to do with those leftovers? It’s time for you to get creative. Thanksgiving dinner is chock-full of flavors; all you have to do is experiment. Mix the sweet with the savory, the light and refreshing with the heavy and hearty. Here are just a few ideas of how you can get innovative with your food.
Turkey Shepherd’s Pie
Ingredients
Pinch of Salt and Pepper
1 large Onion
2 large peeled Carrots
4 cups chopped leftover Turkey
4-5 cups Mashed Potatoes
4 chopped Celery stalks
4 Tbsp Butter
2 Tbsp Flour
2 cups Turkey or Chicken stock
A few dashes of Worcestershire sauce
1 bag Frozen Peas (10 oz.)
2 cups shredded Sharp Cheddar Cheese
Utensils
1 9x13" Heat-resistant glass dish
2 Medium non-stick pans
1 Knife
1 Whisk
Begin by chopping up the onion, carrots and celery.
In a medium non-stick pan, melt 2 Tbsp of butter over medium heat. Add in the vegetables and let them cook for 5 minutes.
In another pan, heat the remaining 2 Tbsp of butter. Sprinkle in the flour and whisk for 1 minute. Gradually pour in the stock; season it with a pinch of salt, pepper and several dashes of Worcestershire sauce. Allow the sauce to thicken; stir frequently to avoid burning.
Next, stir in the vegetables, peas and leftover Turkey.
Dump the mixture into a 9x13" heat-resistant glass dish. Cover the sauce with the mashed potatoes. (Insider tip- Want a touch of sweetness? Instead of using mashed potatoes you can use sweet potatoes or even yams.) Dust the top with shredded cheese.
Bake at 350 degrees for 20-25 minutes.
This is a great spin on traditional Shepherd’s Pie. Instead of ground beef, you use your leftover turkey. This makes for a very hearty meal and an easy way to get rid of all those potatoes!
Turkey Croquettes
(Courtesy of Martha Stewart)
Ingredients
Pinch of Salt and Pepper
3 Tbsp unsalted Butter
1 minced Onion
1 tsp Sage
1 tsp Savory or Thyme
2 cups chopped leftover Turkey
1 cup Mashed Potatoes
1/4 cup heavy Cream
1/4 cup Flour
1 large Egg
1 1/2 cups Breadcrumbs
Vegetable oil
Utensils
2 Large non-stick pans
1 Large bowl
1 Small bowl
1 Knife
1 Wooden spoon
Paper towels
Melt the butter in a large pan. Add in the minced onion and season with salt and pepper. Cook until brown (about 3 minutes). Stir in the sage and savory/thyme. Let cook for an additional minute. Next, add in the leftover turkey and cream. Cook until the liquid evaporates.
Transfer the mixture to a large bowl and let cool for 15 minutes. Combine the mashed potatoes, flour and egg with the turkey mixture. Stir well.
Drop spoonfuls of the mixture into a small bowl of breadcrumbs. Coat both sides thoroughly and pat into 2-inch circles. (Insider tip- It’s best to have one hand to spoon the turkey mixture and another to coat with the breadcrumbs. It’ll cut down on the mess. )
In a large pan, heat about a quarter inch of oil. Cook the croquettes in the oil until they are crispy and golden brown (about 2 minutes each side). Once done, make sure to lay them on a paper towel to remove excess oil.
(Insider tip- A nice garnish to use with this dish is cranberry sauce. It’s sweet vs. savory- a fantastic flavor combination.)
My mother used to have croquettes as a special treat when she was a kid. They’re a good finger food and they’re really not too difficult to put together.
So, it’s true, Turkey day is officially over. It’s time, once again, to drag our bodies back into the old 9 to 5 to begin chipping away at the enormous pile of work we have waiting for us. Christmas is but a mere dream away now. How ever will you last? Don’t worry - Cooking Tidbits has you covered.
Rebecca Adams has a degree in English and is still trying to find her niche in the working world. She can frequently be found scheming up new recipes and scanning previous MacGyver episodes for tips for her column. To learn more about Rebecca add her on twitter @skullnbows.
Please sign in to respond | | Register