Enjoy Thanksgiving again with leftovers

 

Thanksgiving is a time to be grateful for our blessings, visit with family and friends and feast on turkey, stuffing, mashed potatoes and pumpkin pie.

But don’t stuff yourself too much. As delicious as the holiday meal is, the leftovers can be just as tasty. 

Turkey sandwiches, some of them garnished with cranberry sauce, are almost as much a tradition on the day after Thanksgiving as holiday sales, but there are other ways to use the holiday entree.

Chop the white and dark meat and add it to an omelet, quiche or salad. Combine it with cooked vegetables and a thick cream of chicken or turkey soup to make a filling for biscuits, rolls or a pot pie.

Create a turkey taco with leftover meat garnished with lettuce, tomato and cheese and rolled in tortillas.

Make a rich turkey stock with the carcass, adding bits of turkey and leftover vegetables to the broth to make a warm, hearty soup.

Brown the turkey bones before you make the stock to create an extra-tasty broth.

Freeze broth for as long as six months and use it for making rice or in casseroles, sauces and as a base for soups.

Remember not to leave the Thanksgiving turkey standing around a warm kitchen for too long after carving. Cover and refrigerate it as soon as possible.

Use the leftovers within three days, otherwise freeze the meat. It will last a month or two and can be quickly thawed for a last-minute meal in the hectic days to come. Freeze cooked, boned turkey in portions by wrapping it in aluminum foil and sealing it in a freezer bag.

Following are a few ideas for leftover turkey from www.seriouseats.com.

 

Easy Turkey and Brussels Sprout Quesadillas

1/4 cup vegetable or canola oil

1-1/2 cups finely shredded Brussels sprouts

Kosher salt 

Freshly ground black pepper

1 cup roughly chopped or torn roast turkey

2 pickled jalapenos, finely minced

1 cup  grated Jack, cheddar or Oaxacan string cheese

2 10-inch flour tortillas

1/2 cup salsa verde

Heat one tablespoon oil in a medium cast iron or stainless steel skillet over high heat until lightly smoking. Add Brussels sprouts, season with salt and pepper and cook two minutes, tossing and stirring occasionally, until wilted and lightly charred. Transfer to bowl and wipe out skillet.

Allow Brussels sprouts to cool slightly, then add turkey, jalapeños and cheese. Toss with hands until thoroughly combined.

Spread half the cheese mixture over one half of one tortilla, leaving a small border around the edge. Fold tortilla firmly in half to enclose the cheese. Repeat with remaining tortilla.

Heat remaining oil in the skillet over medium heat until shimmering. Carefully add both folded tortillas and cook one to two minutes, shaking pan gently until first side is golden brown and puffed.

Carefully flip tortillas with a flexible slotted spatula, sprinkle with salt, and cook one to two minutes, until golden brown and puffed. Transfer to a paper towel-lined plate and rest one minutes. Cut each into four pieces and serve with salsa verde.

 

Leftover Turkey “Carnitas”

1 pound leftover cooked dark turkey meat

1 orange, preferably sour, quartered

1 medium yellow onion, quartered

2 bay leaves

2 tablespoons vegetable oil, chicken fat, turkey fat or duck fat

Kosher salt

Combine turkey (with bones if available), orange, onion and bay leaf in a pot that fits them snugly. Add enough water to cover halfway. Cover and bring to a boil, then reduce to a bare simmer and cook 45 to 60 minutes, until turkey is fall-off-the-bone tender. Discard orange, onion and bay leaves and drain turkey well. Shred turkey and discard bones.

Heat oil or fat in a cast iron or nonstick skillet over medium-high heat until shimmering. Add turkey and spread into an even layer. Cook five minutes without moving, until meat is well browned and crisp on the bottom. Stir turkey to incorporate the crisp bits and introduce new soft bits to the bottom. Continue this process until the turkey is as crisp as you like. Season with salt and use in other dishes or serve.

 

 

Turkey Paitan Ramen With Crispy Turkey and Soft-Cooked Egg

3 pounds turkey backs and wings or leftover roasted turkey bones and carcass, roughly chopped

2 pounds turkey drumsticks and/or thighs

3 tablespoons vegetable oil

1 large onion, skin on, roughly chopped

16 garlic cloves

1 3-inch knob ginger, roughly chopped

2 whole leeks, washed and roughly chopped

2 dozen scallions, white  and light green parts and greens separated

6 ounces whole mushrooms or mushroom scraps

1/2 cup red or white miso paste

1/4 cup sesame tahini

12 Brussels sprouts, divided into individual leaves

Kosher salt

6 to 8 servings ramen-style noodles

6 to 8 marinated eggs or sous-vide soft boiled eggs

2 to 3 tablespoons mayu (black garlic oil) or toasted sesame oil

Place turkey bones and drumsticks or thighs in a large stockpot and cover with cold water. Place on a burner over high heat and bring to a boil. Remove from heat as soon as boil is reached.

Heat two tablespoons vegetable oil in a medium cast iron or nonstick skillet over high heat until lightly smoking. Add onions, 12 cloves garlic and ginger. Cook 15 minutes, tossing occasionally, until deeply charred on most sides. Set aside.

Once pot with bones has come to a boil, dump water down the drain. Wash bones and meat under cold running water, removing any bits of dark marrow or coagulated blood. Bones should be uniform grey/white after you’ve scrubbed them. 

Return turkey to pot along with charred vegetables, leeks, scallion whites and mushrooms. Top with cold water. Bring to a rolling boil over high heat, skimming off any scum that appears. Use a clean sponge or moist paper towels to wipe black or gray scum off from around the rim of the pot. Reduce heat to a bare simmer and place a heavy lid on top.

Check pot after 15 minutes. It should be at a slow rolling boil. If not, increase or decrease heat slightly to adjust boiling speed. Boil three hours, until turkey legs/drumsticks are completely tender. Carefully remove turkey thighs/drumsticks with a slotted spatula and transfer to a sealed container. Refrigerate. 

Cover pot and continue cooking three to five hours, until broth is opaque with the texture of light cream, topping off as necessary to keep bones submerged at all times. 

Once broth is ready, cook over high heat until reduced to about three quarts. Strain through a fine-mesh strainer into a clean pot. Discard solids. Skim liquid fat from top with a ladle and discard. Return to a medium pot on the stovetop and keep warm.

Whisk miso paste and tahini into broth. Grate garlic cloves and whisk into broth. Season to taste with salt and/or soy sauce.

Pick meat from turkey thighs and finely shred by hand. Place in a cast iron or nonstick skillet, heat over medium-high heat and cook, flipping and breaking up the meat occasionally, until crusty and browned all over. Season to taste with salt and transfer to a bowl. Set aside.

Heat remaining oil in a large skillet over high heat until lightly smoking. Add Brussels sprouts leaves. Season to taste with salt and cook two minutes, tossing frequently, until bright green and charred in spots. Transfer to a bowl and set aside.

Cook ramen noodles according to package directions. Drain and transfer to individual serving bowls. Top with broth, Brussels sprouts leaves, sliced scallion greens, shredded turkey and an egg. Drizzle with mayu or toasted sesame oil. Serve immediately.

 

 

Leftover Roast Turkey Soup

2 quarts low-sodium chicken or turkey stock

1 leftover roast turkey carcass, cut into rough chunks

2 bay leaves

2 sprigs thyme

8 ounces slab bacon, cut into 1/2-by 1/2-by-1/4-inch batons, optional

1 large onion, finely sliced

2 medium carrots, diced medium

3 ribs celery, sliced on the bias

1 pound leftover roast turkey meat, roughly torn into bite-sized pieces

Kosher salt 

Freshly ground black pepper

3 tablespoons chopped fresh parsley leaves

Combine stock, turkey parts, bay leaves and thyme sprigs in a large stockpot. Bring to a boil over high heat, reduce to a bare simmer and cook one hour. Strain broth into a medium saucepan and discard solids.

Add bacon, onion, carrots and celery. Bring to a simmer and cook 10 minutes, until vegetables are tender. Stir in turkey pieces and season to taste with salt and pepper. Stir in parsley and serve.

 

 

Roast Turkey and Black Bean Quesadillas

1 cup grated Jack, cheddar or Oaxacan string cheese

1 cup pulled roasted turkey meat

1/2 cup drained and rinsed canned black beans

2 pickled jalapeños, finely minced

1/4 cup chopped fresh cilantro leaves

2 10-inch flour tortillas

3 tablespoons vegetable oil

Kosher salt

Combine cheese, turkey, black beans, jalapeños and cilantro in a medium bowl. Spread half the cheese mixture over one half of one tortilla, leaving a small border around the edge. Fold tortilla firmly in half to enclose the cheese. Repeat with remaining tortilla.

Heat oil in a 10-inch nonstick or cast iron skillet over medium heat until shimmering. Add both folded tortillas and cook one to two minutes, shaking pan gently until first side is golden brown and puffed. Flip tortillas, sprinkle with salt and cook one to two minutes, until golden brown and puffed. Transfer to a paper towel-lined plate and rest one minute. Cut each into four pieces and serve.

 

 

Sweet Potato Pancakes

1-1/4 cups leftover mashed sweet potatoes

1/2 cup sour cream

3/4 cup milk

1 large egg

1-1/2 tablespoons maple syrup

4 tablespoons butter

1 cup flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

Pinch nutmeg

Pinch cinnamon

In a medium bowl, combine sweet potatoes, sour cream, milk, egg and maple syrup. Melt two tablespoons butter in the microwave or in a small saucepan and add to mixture. Whisk until homogenous.

Place flour, baking powder, baking soda, kosher salt, nutmeg and cinnamon in a large bowl and whisk to combine. Add wet ingredients and whisk until just combined. Do not overmix.

Melt remaining butter in a large skillet over medium heat and swirl to coat pan. Add four 1/4-cup batches batter, using the back of a ladle to smooth them out into 4-inch disks. Cook two minutes, swirling gently on occasion, until golden brown. Carefully flip and cook two minutes, until browned and puffed. Transfer to a plate set in a warm oven and repeat until all pancakes are cooked. 

Serve immediately with extra maple syrup.

 

 

Waffled Mashed Potatoes With Bacon, Scallions and Cheddar

2 tablespoons vegetable oil

1/4 cup buttermilk

2 large eggs

2-1/2 cups leftover mashed potatoes

1/2 cup thinly sliced scallions, white and light green parts only

1 cup cooked bacon, chopped into 1/2-inch pieces

1 cup grated cheddar cheese

1/2 cup flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

In a large bowl, whisk together oil, buttermilk and eggs. Add mashed potatoes, scallions, bacon and cheese. Mix well.

In a small bowl, combine flour, baking powder, baking soda, salt and pepper. Fold into potato mixture until evenly incorporated.

Spray both sides of a preheated waffle iron with nonstick spray and place about 1/2 cup of potato mixture onto each section of waffle iron. Cook three minutes, until golden brown and crispy. Remove from waffle iron, place in a 225-degree oven and repeat process with remaining batter.

Serve topped with gravy, cranberry sauce and/or turkey. For breakfast or brunch, serve topped with a fried egg.

 

 

Turkey and Stuffing Waffle Croque-Madame Sandwich

1 quart leftover or uncooked stuffing

2 cups leftover gravy

8 ounces grated Comté or gruyere cheese

1 pound sliced roast turkey breast

1 tablespoon butter

4 eggs

Kosher salt 

Freshly ground black pepper

2 tablespoons chopped fresh herbs such as parsley, chives, tarragon or chervil

Preheat a four-well Belgian waffle iron according to manufacturer’s instructions. Spray with nonstick cooking spray and place one cup stuffing in each well. Close waffle iron and cook 10 to 12 minutes, turning occasionally, until cooked through and crisp. Set aside.

Heat gravy in a medium skillet over medium-high heat, whisking frequently, until simmering. Remove from heat and whisk in six ounces cheese. Continue whisking until completely smooth. For a glossier sauce, blend with a hand blender one minute, until shiny. Keep warm.

Place the waffles in a large oven-safe skillet or on a foil-lined broiler pan. Top with sliced turkey. Ladle half the cheese sauce over turkey, followed by remaining grated cheese. Broil on low on a rack five inches below the element for three minutes, until cheese is melted and bubbly.

Melt butter in a large cast iron or nonstick skillet over medium-high heat. Add eggs and cook two minutes, until whites are cooked through but yolks are still liquid.

Top broiled turkey waffles with fried eggs, ladle remaining gravy over the whites of the eggs, season with salt and pepper, sprinkle with herbs and serve immediately.