Wednesday, November 26, 2014


  So, it’s 8pm on Thanksgiving evening.  By now you’ve probably stuffed yourself to the gills and are semi-consciously watching football on the largest TV in the house while your family is lounging around your home.  After the turkey marathon… you deserve to relax! 

                Tomorrow, your troops will be hungry… again, and after the copious amounts of Traditional Thanksgiving fare, you are probably ready for something a little different.  Here are some unique ways to utilize your leftovers that don’t involve 2 slices of bread!

Turkey (or Ham)Hash

2 Tbs Olive Oil
            1 Onion, diced

1/2 Green Pepper, diced
             2 Potatoes, diced (leftover baked potatoes work too)

1 Sweet Potato, diced (leftovers are perfect)
             1 cup Ham or Turkey, diced

1/8 teaspoon ground black pepper
             1/4 teaspoon dried crumbled thyme

1- Saute Onion in Olive Oil until soft.  Add the chopped bell pepper and Potatoes.  Cook until all ingredients are soft.
2-Add remaining ingredients.  Cook hash until browned, about 10 minutes.


Sweet Potato Waffles      
            1 cup Sweet Potato Puree

2 cups Flour
             1 Tbs Baking Powder

1/2 tsp Salt
             3 Eggs

1 cup Milk
             1/4 cup Light Brown Sugar

1/4 cup Butter, melted
            Vegetable spray, for waffle iron

1-In a large bowl, combine the Flour, Baking Powder, and Salt.
2- In another bowl mix the Sweet Potatoes, Milk, Brown Sugar, Eggs and Butter.

3-Mix everything and thoroughly combine.

4-Bake batter in waffle pans or make pancakes.

Breakfast Casserole
                2 cups Stuffing
                1 cup Leftover Veggies (Broccoli, Mushrooms, and Green Beans are good starters)

                1 1/2 cups Turkey and/or Ham, diced
                6 Eggs

   1 cup Milk
                1/2 cup Cheese, shredded

1-Preheat oven to 375 degrees F.
2-Spray a 9x13 inch baking dish with cooking spray.

3-Cover the bottom of the dish with Stuffing.   Add a layer of Vegetables, then Meat, then Cheese.
4-Combine Eggs and Milk.  Pour mixture evenly over the ingredients in the baking dish.

5-Bake uncovered in preheated oven for 30 minutes.


Potato Croquettes
              3 cups Mashed Potatoes

1/2 tsp Green Onion, thinly sliced
             2 Eggs, beaten

3 Tbs Flour
             1 cup Bread Crumbs

Olive Oil  -  enough to fill pan 1/2-inch

1-Scoop cold Mashed Potatoes.  Form into “hockey pucks”.
2-Dip into beaten egg, then roll through bread crumbs.

3-Fry each croquette in shallow oil until browned on both sides.

Southwestern Turkey Soup
                1 1/2 cups Shredded Cooked Turkey

                4 cups Vegetable or Chicken Broth
                3 large Tomatoes, diced  

   1 Green Chile Pepper, diced
                1 Onion, chopped

                2 cloves Garlic, crushed
                1/2 cup Corn
                1 Tbs Lime Juice

   1/2 tsp Ground Cumin
                Salt and Pepper to taste

                1 Avocado - peeled, pitted and diced
                1 cup Monterey Jack Cheese, shredded

1-In a large pot over medium heat, combine Turkey, Broth, Tomatoes, Green Chile, Onion, Garlic, and Lime Juice.  Season with Cumin, Salt, and Pepper.  Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
2-Add Avocado and simmer 10 minutes, until slightly thickened.  Spoon into serving bowls, and top with shredded Cheese


Shephards Pie

1 Tbs Olive Oil
             2 cloves Garlic, minced

             1 Carrot, diced

1 small Onion, chopped
             8 oz shredded Turkey

1/2 tsp Thyme, chopped
             1 cup Chicken Broth  

1/2 cup leftover Veggies
              2 cups Mashed Potatoes

              1/2 cup Tomato Sauce

1-Preheat the oven to 425degrees F.
2-Saute the Garlic, Carrots, and Onions.  Cook until tender.  Add the Turkey, Thyme, Tomato Sauce, and Broth.  Simmer for 5 minutes.   Add Vegetables.  Place in the bottom of a 9 x 13” pan.

3-Swirl the mashed potatoes over the filling.   Broil in oven until the potatoes are lightly browned.

Cranberry Pastries

8 oz Cream Cheese, softened
             2 Egg Yolks

             1/2 cup Confectioners’ Sugar

1 package Puff Pastry, thawed
             3/4 cup leftover Cranberry Sauce

1-Preheat oven to 400 degrees F.
2-In a medium bowl, beat cream cheese, egg yolks, and 1/2 cup confectioners' sugar, and Cranberry Sauce until smooth.

3-Roll out 1 puff pastry sheet into a 10-inch square.  Cut into four 5-inch squares.  

4-Place 3 Tbl Cream Cheese mixture in center of each square.  Dampen edges of each square with water and fold over to form a triangle. Press edges together with a fork to seal.
5-Transfer turnovers to a parchment-lined baking pan.

6-Bake turnovers until puffed and golden brown, about 20 minutes. Transfer turnovers to a wire rack to cool, about 10 minutes.

Jive Turkey

1 1/2 oz Wild Turkey
             3/4 oz fresh squeezed orange juice, strained

3/4 oz canned jellied cranberry sauce
             3 dashes of Angostura bitters

1-Combine ingredients in a cocktail shaker, shake vigorously with ice at least 20 seconds, and fine strain into a Collins glass filled with ice.
Happy Feasting!

1 comment:

  1. This comment has been removed by a blog administrator.