OK! So, now what? With the leftovers … aaaaaarg!

Did you do Thanksgiving this year? Let me know any suggestions you have for leftovers! Or post them in the comments to share with the group. Anyway, I did a few new things this year, so I wanted to share the suggestions I had that have received the most compliments post-feast.

Stuffing – add ground beef (or ground turkey or sausage), and egg until it is the right consistency, and make it into meatballs! From that point, you can go either Italian and put them on pasta with marinara sauce, or Asian and make a sweet and sour sauce, or my other favorite Asian sauce, honey-ginger-sesame and serve it over rice.

Creamed corn – add Bisquick and stir, add milk if needed to thin it to the right consistency, and fry as corn fritters. Serve with butter as a side dish, or serve with syrup and butter as a main dish for breakfast.

Mashed potatoes – add self-rising flour, milk as needed for the right consistency, and shredded cheese. Roll out into biscuit-sized thickness of a slab, and use a cookie-cutter or glass dusted with flour to cut biscuits. Brush the top with melted butter, olive oil, or egg wash and bake at 425 for … well, this varies depending on how dark/crunchy you like them … 7 to 15 minutes. Serve warm with butter, or allow to cool, cut in half, slice a sausage roll and cook, and use the cheese biscuits to make sausage biscuits. A fried egg on top of the sausage makes a meal.

Turkey – I won’t bother with the endless array of leftover turkey recipes, because there are so many. So far, my favorite has been turkey soup, with wild rice and root vegetables.

Cranberry sauce – we use it as spread on sandwiches. Amazing what it does for ham and turkey sandwiches.

Green beans – the standard green bean casserole with cream of mushroom soup and crunchy onions on top. Still the best.

Sweet potatoes – warm, add butter, and blend in a blender or with a stick blender until very creamy. Might have to add more butter to keep it smooth and keep it from drying out. Whip to a very creamy consistency, add a drizzle of honey and a generous amount of cinnamon, and use as a filling for sweet potato pie. I top mine with carmelized pecans, you might use marshmallows.

Rolls/bread, crackers and pretzels, potato chips and pita chips – grind in a food processor until fine, can be used in lots of stuff, I was overwhelmed with them so I ended up putting in a freezer bag and labeling and freezing them. Will work for all sorts of recipes later, as a casserole topping, meatloaf stretcher, etc.

Desserts – give them away because you are FAT enough. Give them away fast so that they will be at their freshest and most tasty, I gave mine to the local EMT station. They seemed happy to get them!

Appetizers – simple ones like lunchmeat and cheeses can be bagged and frozen. Dips and dairy-based spreads should be incorporated into meals as quickly as possible. If you see my post about roux, bechemel and veloute, you’ll suddenly have a lot of uses for onion dip, shrimp dip, hot sauce, and artichoke dip.

Am I leaving anything out? Yes, just thought of a few more.

Crudites – if you are lucky enough to have any of those leftover, they’ll be chopped up and put in the soup.

Brie – I got the good Brie and it didn’t really get touched. I am not a fan of Brie rind, I only like the soft part. I have to decide quick, but I’m really not sure what to do with this. I’ll check recipes online and see if anything good pops up. If nothing else, it will be incorporated into a homemade Alfredo sauce instead of Parmesan.

Ham – that’s easy, chop it up and add it to omelettes.

There! That’s several non-Thanksgiving tasting meals that will last a while. No one will recognize them as leftovers, except the soup.

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