November 16, 2011

Thanksgiving Dinner Leftover Recipes


Turkey Lettuce Wraps

INGREDIENTS


Romaine or Bibb Lettuce
Leftover Turkey, shredded
Carrots, julienne
Leftover Cranberry Sauce
Any other leftovers you would like to add to the wraps

DIRECTIONS
Add the turkey and carrots to the center of a large piece of lettuce. Top with a spoonful of cranberry sauce.




1. Curried Turkey Salad


Mix chopped white- and dark-meat turkey with mayonnaise, a dash of curry powder, and a handful of raisins. Serve between slices of sourdough bread.

2. TBAT


Layer boneless turkey-breast pieces with bacon, avocado, and tomatoes. Wrap it all up in a whole-wheat tortilla.

3. Open-Faced Turkey Melt


Top a whole-wheat English muffin half with turkey, caramelized onions, shredded kale, and a slice of fontina cheese. Melt the cheese under the broiler before serving.

4. Reuben Redone


Serve shredded turkey between two pieces of toasted rye bread with a smattering of sauerkraut, a slice of Swiss cheese, and a bit of Dijon mustard. 



Ingredients
  • 18 large button or cremini mushrooms, stems removed
  • 2 1/2 - 3 cups leftover stuffing
  • 3/4 cup freshly grated Parmesan cheese, divided
  • egg, lightly beaten
  • 1/4 cup chopped fresh parsley
  • Freshly ground black pepper
  • 2 - 3 tablespoons olive oil
Make It
1. Heat the oven to 400 degrees F.
2. Using a teaspoon or a melon baller, scoop out the center of the mushrooms.
3. Put the stuffing in a large bowl along with 1/2 cup of the cheese, the egg, and the parsley. Mix well and season with freshly ground pepper. If the mixture seems dry add 1 tablespoon water. Fill each mushroom generously with the stuffing mixture.
4. Put the mushrooms on a rimmed baking sheet, drizzle them with a little olive oil, then sprinkle with the remaining cheese. Bake until the mushrooms are tender and the stuffing is golden brown on top, about 10 to 15 minutes. Serve hot or at room temperature.

 

Ingredients
  • tablespoon vegetable oil
  • 1/2 cup butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • eggs, lightly beaten
  • 1 1/2 cups leftover sweet potatoes, mashed
  • cup all-purpose flour
  • cup whole wheat flour
  • 1/2 teaspoon salt
  • teaspoon baking soda
  • teaspoon ground ginger
  • teaspoon ground cinnamon
  • 1/3 cup hot water
Make It
1. Heat the oven to 325 degrees F. and oil a 9x5-inch loaf pan.
2. In a large bowl, combine the butter and sugars. Mix in the beaten eggs and mashed sweet potatoes and blend until smooth.
3. In a smaller bowl, combine the flours, salt, baking soda, and spices. Add the dry ingredients to the sweet potato mixture in two steps, alternating with the hot water. Pour the batter into the prepared loaf pan and bake in the center of the oven for 1 hour 10 minutes, or until a toothpick inserted in the center of the bread comes out clean. Let cool completely in pan before removing.


Ingredients
  • cups leftover mashed potatoes, chilled
  • 10 ounces canned salmon, drained
  • eggs
  • tablespoon lemon zest
  • tablespoons chopped fresh parsley
  • cup all-purpose flour
  • Salt and freshly ground pepper
  • 2 - 2 1/2 cups fresh bread crumbs
  • 1/4 cup vegetable oil, or more as needed
Make It
1. In a large bowl, combine the potatoes, salmon, 1 egg, zest, and parsley.
2. Put the flour in a shallow bowl and season with salt and pepper. In another shallow bowl, whisk the remaining egg with 1 tablespoon water. Place the bread crumbs in a third shallow bowl.
3. Using wet hands, form the potato mixture into 3-inch patties or sticks. Dip the patties in the flour, shaking off any excess, dip them in the egg wash, and then roll them in the bread crumbs, pressing the crumbs on to form a crust.
4. Coat the bottom of a large skillet with oil; working in batches, fry the croquettes until golden brown on both sides, about 4 to 6 minutes total. Drain on paper towels and serve immediately.


Ingredients
  • 1 1/3 cups all-purpose flour
  • 1/2 cup sugar
  • teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • tablespoon grated orange zest
  • 6 ounce carton plain yogurt
  • tablespoons unsalted butter, melted
  • egg, beaten
  • cup leftover homemade cranberry sauce
Make It
1. Heat the oven to 375 degrees F. and grease a 12-cup muffin tin.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and zest. Add the yogurt, butter, and egg and stir until just combined.
3. Divide the cranberry sauce evenly among the muffin cups, then spoon the batter over the cranberry sauce. Bake the cakes for about 20 to 25 minutes, or until golden on top and a toothpick inserted into the center comes out clean. Set the cakes on a rack to cool for about 5 minutes, then gently twist the cakes to release them. 



Ingredients
  • Nonstick cooking spray
  • 1 1/2 cups all-purpose flour
  • tablespoon baking powder
  • 1/2 teaspoon salt
  • tablespoons packed brown sugar
  • tablespoon ground ginger
  • tablespoon grated orange zest
  • eggs, separated
  • cup mashed sweet potato
  • tablespoons unsalted butter, melted
  • 1 1/2 cups milk
Make It
1. Heat a waffle iron according to manufacturer's instructions and coat with nonstick cooking spray.
2. In a large bowl, combine the flour, baking powder, salt, sugar, ginger, and zest.
3. In a small bowl, mix together the egg yolks, sweet potato, butter, and milk until thoroughly combined.
4. Make a well in the center of the dry ingredients, pour in the liquid ingredients and stir to combine. The batter should be thick but pourable.
5. In a separate bowl, whip the egg whites until stiff and gently fold them into the batter until barely blended; don't worry about a few streaks of white.
6. Cook the waffles according to the directions on your waffle iron. If you don't have an indicator light, you can tell the waffles are done when they release easily from the iron and are browned and crisp on the outside. Serve immediately.



Ingredients
  • cups leftover homemade cranberry sauce
  • cups plain or flavored yogurt
  • cup granola
  • Honey (optional)
Make It
Put 1/4 cup of cranberry sauce in the bottom of each of four small dishes. Top with 1/4 cup of yogurt, and 1/4 cup of granola. Repeat the cranberry and yogurt layers. Garnish with a drizzle of honey, if desired.

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