Recipes: What to do with all those leftovers
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Total time: 4 to 7 hours for stock, about 1 1/2 hours for gumbo Servings: 8 to 10 Stock 1 roasted turkey carcass 2 onions, chopped 2 large carrots, peeled or scrubbed and chopped 3 stalks celery, diced 1 bunch parsley, leaves and stems, rinsed well and coarsely chopped 1 teaspoon whole black peppercorns 1 bay leaf 1.
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Active Work Time: 20 minutes * Total Preparation Time: 40 minutes Corn, roasted peppers and potatoes give the usual post-Thanksgiving turkey soup extra flavor. 2 tablespoons butter 1 small red onion, chopped 1 large carrot, diced 1 stalk celery, diced 6 cups chicken stock 2 leftover turkey leg bones, optional 2 leftover turkey wings or wing tips, optional 1 large baking potato, diced 2 (14 3/4-ounce) cans cream-style corn 1 red bell pepper, roasted, peeled, and diced 2 to 3 cups leftover turkey meat (white or dark), cut into 1-inch pieces Salt, pepper * Melt butter in saucepan and cook onion, carrot and celery until softened, about 10 minutes. * Add chicken stock, bones and wings then bring to boil.
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Active Work Time: 25 minutes * Total Preparation Time: 1 1/2 hours Instead of eating days-old stuffing again, make a stuffing terrine.
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Servings: 8 Total time: About 1 hour Note: Be sure to use holiday leftovers that weren’t heavily seasoned or flavored, as those could be too overpowering in this dish.
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Total time: 25 minutes Servings: 2 as a main course, 4 as a side Note: This dressing is tart sweet, making the salad a nice start to a post-Thanksgiving meal.
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Total time: 2 hours Servings: 8 to 10 Note: Adapted from Bradley Ogden’s recipe for chicken pot pie from his first book, “Breakfast, Lunch & Dinner.” 1 3/4 cups flour, divided 3 tablespoons chopped fresh herbs (a mixture of parsley, chives, tarragon and chervil) Kosher salt Scant 1/2 teaspoon sugar 9 tablespoons chilled butter (1 stick plus 1 tablespoon), divided 1 tablespoon vegetable shortening, optional Ice water 4 cups chicken broth (or homemade turkey stock), and more as needed 20 pearl onions, trimmed and peeled 3 carrots, peeled and diced into 1/2 -inch pieces 3 celery stalks, diced into 1/2 -inch pieces 12 cremini mushrooms, sliced 1 1/2 cups diced red boiling potatoes, cut into 1/2 -inch cubes 2 leeks, trimmed, quartered lengthwise and diced into 1/2 -inch pieces 1/2 cup fresh or frozen peas 4 1/2 cups cooked turkey (about 1 1/4 pounds), cut into 1 1/2 -inch cubes 1 cup heavy cream Pepper 1 egg yolk, optional 1.
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Total time: 30 minutes, plus cooling and freezing times Servings: This makes a generous 3 cups frozen yogurt Note: From Jenn Garbee.
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Total time: 3 hours, 20 minutes, largely unattended Servings: 8 Note: From Amy Scattergood 1 pound dried white beans (such as cannellini, Great Northern or Tarbais) 3 tablespoons olive oil, divided 1 pound uncooked sausage, in individual links (use garlic, Toulouse sausage or mild Italian) 1 large onion, diced (2 1/2 cups) 1 carrot, diced ( 1/2 cup) 7 garlic cloves, minced, divided 1 bouquet garni (1 bay leaf, 2 sprigs thyme, 1 stem parsley, 2 whole sprigs fresh sage) 1 can (14 1/2 ounces) diced tomatoes, including juice 3 cups chicken stock 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 cups stale white bread, cut into cubes 1 tablespoon fresh parsley, minced 2 cups roast turkey, preferably dark meat or whole legs, skin removed 1.
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Total time: 20 minutes Servings: 8 to 12 1/2 cup sliced almonds 1/2 head iceberg lettuce, cut into thin strips 1 head romaine lettuce, large ribs removed, cut into thin strips 1/2 cup chopped cilantro 1/4 cup chopped mint 3 cups shredded cooked turkey breast 2 green onions, cut into 3-inch pieces, then julienned 1/2 seedless cucumber, cut into 3-inch-long pieces, then julienned 3/4 cup rice wine vinegar 1/4 cup soy sauce 1 1/2 tablespoons sugar 2 tablespoons rice wine 1/4 cup sesame oil 4 teaspoons toasted white sesame seeds, crushed in a mortar Salt and freshly ground pepper 1.
- 10
Total time: About 15 minutes Servings: 8 as an appetizer 3/4 cup cranberry sauce 2 to 3 fresh jalapenos, seeded and coarsely chopped (about 3 tablespoons) 1/4 cup chopped cilantro 4 green onions, green part only, thinly sliced 6 tablespoons ( 3/4 stick) unsalted butter, melted 4 (10-inch) flour tortillas 2 cups diced roast turkey 2 cups grated sharp cheddar 1.
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Active Work and Total Preparation Time: 25 minutes Combine equal parts nonfat yogurt and mayonnaise as a lower-fat substitute for the 3/4 cup mayonnaise. 1/2 cup pecans 4 cups diced cooked turkey 1 cup small red grapes, cut in half if large 1 cup diced celery 1/4 cup sliced green onions 2 tablespoons chopped fresh tarragon 3/4 cup regular or low-fat mayonnaise Salt, pepper Cranberry sauce, optional 4 rolls or 8 slices whole-grain bread * Heat the oven to 350 degrees.
