I hope everybody has a wonderful Thanksgiving Day with your family. My guess is the refrigerator will be bursting with leftovers.
Have no fear. These recipes promise to transform those leftovers into new dishes that are sure to please even the pickiest eaters. Enjoy!
1 pound spaghetti
3 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
2 (8-ounce) cans sliced black olives, drained
2 (8-ounce) jars pimentos, drained
1 1/2 cups leftover gravy (or use a can of cream of mushroom soup)
4 cups crushed tomatoes (with juice)
2 cups chicken stock
8 ounce package of cream cheese
1/2 teaspoon crushed red pepper flakes (more to taste)
4-5 cups leftover turkey, chopped
1 cup bread crumbs
Preheat oven to 350 degrees. Cook pasta in plenty of salted water, according to package directions. Undercook slightly since dish will continue cooking in the oven. Heat butter over medium-high heat in a large pot. Saute onion until softened, about five minutes. Add garlic and cook another minute. Add olives, pimentos, gravy, tomatoes, stock, cream cheese, red pepper and some salt. Cook, stirring often, for 15 minutes. When pasta is done, drain well, reserving 1/2 cup of the pasta water. Add cooked pasta to cream sauce, along with turkey. Butter a casserole dish and pour pasta mixture into dish. Cover with bread crumbs. Bake 25 minutes. Let rest 10 minutes before cutting.
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This soup is super healthy, but also super delicious. It gets better after a day or two, and it freezes well. Store soup in individual containers in the freezer, so as to have a cup of hot soup anytime.
Also, leftover stuffing is great for making delicious dumplings. Simply mix stuffing with a few eggs and a bit of flour. Form into small balls and cook in the soup for the last 10 minutes or so.
2 tablespoons olive oil
1 onion, chopped
3 carrots, peeled and chopped
1 red bell pepper, seeded and chopped
3 cups cooked turkey, chopped
2 teaspoons herbes de Provence
6 cups chicken or vegetable stock
1 (15-ounce) can fire-roasted tomatoes, with juices
1 cup cooked brown rice
4 cups kale, ribs removed and chopped
1 teaspoon salt (more to taste)
1/2 teaspoon pepper
1/4 cup Italian parsley, chopped
1/3 cup freshly grated Parmesan cheese
Heat the olive oil in a large pot over medium-high heat.
Add onion, carrots and red pepper, cooking until vegetables are soft, about 10 minutes. Add turkey and the herbes de Provence, and cook another minute.
Add chicken stock, canned tomatoes and rice and bring to a boil.
Stir in kale and salt and pepper. Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes. Taste for seasoning.
To serve, ladle into soup bowls, and top with some grated Parmesan.
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Think of this recipe as a guide. This is a great way to use up any leftover vegetables that may be on hand.
Leftover green bean casserole, for example, would work well in this pot pie. Just make sure to chop up the vegetables into bite-sized pieces.
Turkey pot pie
2 tablespoons butter
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
4 tablespoons flour
4 cups chicken or turkey stock
2 potatoes, peeled and diced
2-3 cups shredded turkey
1/4 chopped parsley
1/3 cup frozen peas, thawed
1 prepared pie crust
1 egg, lightly beaten
Preheat oven to 350 degrees.
Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for two minutes. Stir in flour and cook for two minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.
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This may not be the prettiest dish to look at, but it makes up for it with its deliciousness.
1 onion, chopped finely
1 red bell pepper, chopped finely
1 green bell pepper, chopped finely
6 tablespoons butter
1/2 cup all-purpose flour
3 cups chicken broth
1/2 cup medium-dry sherry
1/2 cup half-and-half
5 cups diced cooked turkey
1 1/2 cups diced cooked potato
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice, or to taste
Hot pepper sauce, to taste
1/2 cup minced fresh parsley leaves
In a large heavy skillet, cook the onion and the bell peppers in the butter over moderately low heat, stirring, until they are softened. Add the flour, and cook the roux mixture, stirring, for three minutes. Add the broth, sherry and half-and-half, whisking. Bring the mixture to a boil, whisking, and stir in the turkey, potato, Worcestershire sauce, lemon juice, hot pepper sauce and salt and black pepper, to taste. Simmer the mixture, stirring occasionally, for 10 minutes, thinning the mixture with water if necessary. The hash may be prepared up to this point two days in advance and kept covered and chilled. Reheat the hash, thinning the mixture with water if necessary. Stir in the parsley.