Monday, November 29, 2010

Turkey Galore... What to do with Those Leftovers... and More

  If you are anything like me, Thanksgiving Dinner is good, but it's the leftovers that really make my mouth water!  Maybe a guest canceled, or you over-prepared (perhaps on purpose)... well, if that is a situation you find yourself in this year, here are some great suggestions to help you empty out your fridge and fill up your belly.

Pulled Turkey Spring Roll                                                               

1# Leftover Turkey
1 c Cranberry Mustard BBQ Sauce (recipe to follow)
2 c Spinach
1 c Sweet Potato
12 Rice Paper Wrappers

1- Make BBQ Sauce

2- Shred Turkey and combine with BBQ Sauce

3- Season and lightly wilt the Spinach

4- Roast and Julenne Sweet Potatoes

5- Soak Rice Paper Wrap until soft

6- Add Pulled Turkey, Spinach, and Sweet Potato to center of Rice Paper

7- Fold top of Rice Paper over filling. Bring sides in and roll… like a burrito

Cranberry Mustard BBQ Sauce (makes about 1 cup)
1 Tbl Extra Virgin Olive Oil
1 Onion, finely chopped
½ c Cranberries
¼ c Apple Cider Vinegar
¼ c Honey
1 Tbl Molasses
½ c Grain Mustard
½ tsp Smoked Paprika
½ tsp Cayenne Pepper
¼ c Lemon Juice

1- Heat Extra Virgin Olive Oil and saute the Onion until soft and carmelized.

2- Add Cranberries and cook until they are soft.

3- Mix in remaining ingredients and simmer 5 minutes.

4- Place in blender and process until applesauce constancy.

* If grilling for diners whose preference for hot or mild sauce varies, make the sauce according to the recipe add more cayenne to the rest. Be sure to keep the categories separate when serving!


Spicy Potato Soup
1 Leek, sliced
2 c Potato, roasted or mashed
1 Onion, chopped
1 clove Garlic, grated
1 Jalapeno, sliced
2 c vegetable or chicken broth (soup)
1 c Skim Milk
To Taste Salt and Pepper

1. Saute the leek, onion, garlic, and jalapeno until lightly brown.

2. Add potatoes and broth. Cook until it reaches a simmer.

3. If you used roasted potatoes, puree your soup. Add milk and season to your liking.

Sweet Potato Cupcakes                                                                                                 
2 c All-Purpose Flour
2 tsp. Baking Powder
1 tsp. Ground Cinnamon
1/2 tsp. Baking Soda
1/4 tsp. Salt
1 c Butter, softened
1-1/2 c Sugar
3 Eggs
2 c Mashed Sweet Potatoes
1/2 tsp. Vanilla

1. Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.
2. In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.
3. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined. Add flour mixture; beat until combined (batter will be thick).
4. Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely. 
Cream Cheese Frosting:

1. In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. Makes 4-1/3 cups.

Vegetable Side Dishes
    Puree roasted vegetables with some chicken stock for an easy but tasty soup or throw some into a hot frying pan with egg whites for a nutritious egg white omelet.

    Toss a can of chick peas into a food processor with some leftover fresh vegetables or roasted vegetables, garlic cloves, lemon juice, salt, pepper and a bit of olive oil.

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