Every year after Thanksgiving I am dumbfounded with what to do with all of the leftovers. It never fails, no matter how much I attempt to give away, we end up with pounds and pounds of leftovers. This year, I have sought out some clever uses for your leftover feasts that go beyond Shepherds Pie and Turkey Sandwiches. Happy Thanksgiving and Happy eating!
Pumpkin Pie or Apple Pie Ice Cream
2 1/2C Heavy Cream
1/2 tsp Kosher Salt
2 tsp Vanilla
Use a sauce pan and combine first six ingredients. Stir constantly, cooking over medium-low heat. When the mixture is 160 degrees Fahrenheit or can coat the back of the spoon remove from heat. Meanwhile, put your leftover pie in a blender. Blend until smooth. Resist eating the pureed pie. Mix the pie and the custard together. Refrigerate overnight (until about 40 degrees F) When ready, poor into your favorite ice cream maker and freeze.
1 C leftover Cranberry Sauce (Homemade preferably!!)
1/2 C dried Cranberries
2 C Flour
3/4 C dark brown Sugar
1 tsp Baking Powder
1 heavy pinch Kosher Salt
1/2 tsp Baking Soda
3/4 C Freshly Squeezed Orange Juice
1 tsp grated Orange rind
1/4 C butter melted and brought back to room temperature
Mix Dried Cranberries and Dry ingredients. Mix the wet ingredients. Combine the two. Fill muffing cups adorned with papers, or well greased, 2/3 full. Bake at 400 for about 20 minutes, or until golden brown and delicious!
Mashed Potato Soufflé
3 C. leftover mashed potatoes
3 separated eggs
1/2 C. grated Parmesan
1/2 C. grated Cheddar (Or Pepper Jack, YUM!)
1 C leftover Turkey
Pinch of Coarse Salt
Pepper to taste
Whip the egg whites until you have soft peaks. In a separate bowl beat the egg yolks, cheddar cheese, turkey, sage, rosemary, salt, and pepper. Fold in the egg whites.
Pour into a greased baking dish. Sprinkle with Parmesan cheese. Bake at 400°F. for 20 minutes or until golden brown and delicious.
1 pound Leftover Turkey
1 sliced onion
1 each sliced red, yellow, and green bell peppers
2 tbsp chili powder
2tsp (or to taste) ground cumin
Salt to taste
In a lightly oiled pan saute the vegetables just until tender. Add turkey, chili powder, cumin, and salt. Cook until turkey is well heated. Serve on warmed tortillas with your choice of toppings.
– Stephanie Wright