Thanksgiving dinner is a meal we look forward to all year long. The savory stuffing, the roasted turkey, the cranberry sauce — does it get any better than that? The best part are the leftovers! And we’re talking about more scrumptious meals than the usual turkey sandwich. We’ve scoured the internet for different ways to put that surplus of food — trimmings included — to use.
Recipe 1 Turkey Pot Pie
Who wants to keep eating turkey, potatoes and the same sides all week long after Thanksgiving? Here is a way to see leftovers re-incarnated in different meals over the coming weeks. Like this delicious pie. With its flaky, all-butter crust? I could eat it every day
Ingredients:
3 tbsp butter1 medium onion cut in 1/2″ dice1 medium carrot peeled, cut in 1/2″ dice1 medium stalk celery cut in 1/2″ dice3 tbsp all purpose flour2 1/2 cups turkey or chicken broth1/2 cup whole milk1/2 cup heavy cream or leftover gravy1/4 tsp freshly-ground black peppersalt to taste1/2 large russet potato peeled, cut in 1/2″ dice1/2 cup frozen peas2 cups coarsely chopped leftover cooked turkey1 tbsp minced fresh parsley1 heaped tbsp minced fresh herbs sage, rosemary, thyme or a mix1 double or single pie crust1 egg whisked with 1 tbsp water for egg wash
Instructions
Heat butter in a large saucepan over medium heat. Cook onion, carrot and celery until soft, about 7 minutes. Sprinkle vegetables with flour and stir to coat. Cook, stirring, for a minute, then add the broth, milk and cream. Bring to a simmer, add pepper and salt to taste. Add potato, cover, and cook until tender, about 12 minutes.Remove from heat and stir in frozen peas, leftover turkey and herbs. Let cool for 30 minutes.Meanwhile, preheat oven to 375ºF with a baking sheet or pizza stone placed on the lowest oven rack. Roll out bottom pie crust (if using) to about 12″ and gently transfer to a 9×2″ pie dish. Chill in the freezer for 10 minutes. When filling has cooled and oven is hot, pour filling into frozen pie crust. Roll out top crust slightly larger than the pie plate and drape it over the filling, pinching it together with bottom crust. Cut a few slits for steam vents and brush with egg wash. Bake on preheated baking sheet/stone for about 35 minutes, until crust is golden and filling is bubbling out.
Recipe 2: Wild Rice Soup
This healthy leftover turkey wild rice soup is a creamy, delicious, hearty soup made with whole-grain wild rice, leftover turkey, and no cream for a light but comforting meal made with Thanksgiving leftovers! (gluten-free, nut-free, dairy-free option)
Ingredients:
2 tsp olive oil3 cloves garlic, minced1/2 white onion, diced2 large carrots, sliced into coins2 stalks celery, sliced4 oz mushrooms, sliced1 tsp freshly cracked black pepper1/2 tsp salt3/4 cup whole grain wild rice2 cups leftover cooked turkey, shredded6 sprigs fresh thyme, leaves removed and stems discarded (or 2 tsp dried thyme)6 cups vegetable, chicken, or turkey broth (see notes to make broth from the turkey carcass)
Instructions
In a large heavy-bottomed pot, heat oil over medium-low heat. Add garlic, onions, carrots, celery, and mushrooms. Cook, stirring, until vegetables are slightly softened, about 5 minutes.Add wild rice, broth, turkey, thyme, salt and pepper. Stir and cover.Simmer 45 minutes or until rice is fully cooked. Remove from heat and let cool slightly.Remove 1/3 cup broth from the soup and let cool slightly. Stir into the Greek yogurt.Pour yogurt mixture into soup, slowly, while stirring. This will prevent the yogurt from curdling.Serve immediately.
Recipe 3: Thanksgiving Leftover Casserole
This is one of those clear-out-the-fridge kind of meals. It combines a whole bunch of leftovers, including turkey, stuffing, green beans, mashed potatoes, and gravy into one casserole dish.
Ingredients
Salted butter, for the baking dish4 cups leftover stuffing4 cups chopped skinless leftover turkey (or use rotisserie chicken)1 1/2 cups coarsely chopped leftover green beans1 1/2 c. leftover gravy3 cups leftover mashed potatoes1 large egg yolk1 cup shredded Monterey jack cheese (about 2 oz.)Cranberry sauce, for serving
Instructions
Position a rack in the lower third of the oven and preheat to 425º. Butter the bottom and sides of a 9-by-13-inch baking dish. Crumble the stuffing into the baking dish and pat to make an even crust on the bottom.Scatter the turkey and green beans over the stuffing layer. Pour the gravy over.Combine the mashed potatoes and egg yolk in a medium bowl and mix until smooth.Spread the mashed potato mixture over the turkey layer. Sprinkle with the grated cheese.Cover with foil and bake until heated through, about 20 minutes. Uncover and bake until the top is golden brown and crusty, 20 to 25 more minutes. Remove to a rack and let cool about 10 minutes before serving.Serve with a dollop of cranberry sauce on the side.
Please share your leftover ideas in comments below or on our social media page.
The post Ways to Use Leftover Thanksgiving Turkey appeared first on Alternative Medicine Magazine.
