Instead of picking your way around the turkey carcass and zapping those cold mashed potatoes in the microwave, how about jazzing up your Thanksgiving leftovers this year with these ten brilliant leftover recipes from our own FriendsEat family of inventive foodies.
1. Arroz con Turkey
1/2 cup Leftover turkey, shredded
1/2 yellow onion (chopped small)
1 tbsp Sofrito (you can get this at the Spanish section of the supermarket, it comes frozen and in a little plastic tub)
1/4 cup tomato paste
1 cup of rice
1/2 cup frozen peas
2 cups chicken broth
1 tbsp olive oil
1. Heat the olive oil in a pan with a lid
2. Add the onion and cook until it is translucent
3. Add the sofrito, cook for about 1 minute
4. Put in the rice and the chicken broth
5. Bring to a boil
6. As soon as it is boiling, add the tomato paste and the fozen peas
7. Cover the pot and bring to the lowest heat setting
8. Set the kitchen timer for 30 minutes
9. When 30 minutes hit, taste the rice to see if it is ready
10. If rice is hard, leave on a little longer
11. If rice is soft and mushy, then it is ready to eat
1 (16 ounce) package spaghetti pasta
2 tbsp olive oil
1 onion, chopped
2 (9 ounce) packages precooked chicken slices or 2 cups chopped cooked chicken
1 (16 ounce) jar chunky salsa
1 (15 ounce) jar four cheese Alfredo sauce
1/2 cup grated Parmesan cheese
2 avocados, peeled and chopped
1. Bring a large pot of salted water to a boil. Meanwhile, in large skillet cook onion in olive oil over medium heat until onion is tender, about 5 minutes.
2. Cook pasta according to package directions. While pasta is cooking, add chicken or turkey and salsa to onions and bring to a simmer. Then stir in Alfredo sauce.
3. Drain pasta and add to mixture in skillet. Toss over medium heat for a few minutes. Then serve, sprinkling with Parmesan cheese and topping with avocado.
3. Baked Mashed Potato Omelet Recipe
2 bell peppers (red and/or green) chopped fine
1 cup finely chopped onion
1 1/2 cup sliced mushrooms
4 tbsp oil
3 cups mashed potatoes
1/2 cup Parmesan cheese, grated
1. Heat oven to 325.
2. In a 12″ non-stick skillet cook bell peppers, onion and mushrooms in 2 Tbs. oil over moderately low heat, stirring, for 5-10 minutes, or until vegetables are tender (and all liquid mushrooms give off is evaporated.) In a large bowl whisk eggs, potatoes and Parmesan cheese until mixture is combined. Stir in vegetable mixture.
3. In skillet heat 2 Tbs. oil over moderate heat until hot, pour in egg mixture and bake 20 to 30 minutes, or until it is set. (If skillet handle is plastic, wrap it in a double thickness of foil.) Cut in wedges.
4. Alphabet Turkey Soup Recipe
1 can (16 ounce size) tomatoes
4 cups turkey broth or reduced-sodium chicken bouillon
2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
1 cup onion, chopped
1 cup carrots, thinly sliced
4 cups cabbage, thinly sliced
2 cups cooked turkey, cut into 1/2-inch cubes
1/2 cup alphabet pasta
1. In 5-quart saucepan, over medium high heat, combine tomatoes, turkey broth, Italian seasoning, salt, pepper, onion and carrot; bring to boil.
2. Reduce to low and simmer 10 to 15 minutes or until carrots are tender. Add cabbage, turkey and pasta; return to boil 5 to 10 minutes or until cabbage and pasta are tender.
5. Turkey Enchiladas
Leftover cooked turkey (white and/or dark meat pieces)
1 or 2 cans cream of celery soup, cream of chicken or mushroom
1 can diced green chilies
1 regular size package of plain tortilla chips, crumbled
8 oz Cheddar cheese, grated
8 oz. pkg. Monterey Jack cheese, grated
1 sm. onion, chopped
1 jar jalapenos (optional)
Sauté onions in butter in medium skillet until golden brown. Add green chilies, soup, and 1 soup can of water. Stir and simmer until heated. Crush tortilla chips, using 1/2 of package. Spread a layer in bottom of baking dish. Evenly place a layer of cooked turkey on top of chips. Spoon a layer of 1/2 of soup mixture over chips. Add jalapenos, if desired. Sprinkle with 1/3 of both grated cheeses. Repeat chips, turkey, and soup mixture; top with grated cheese. Quantity is determined by the amount of turkey available. For larger amounts, simply continue to layer ingredients. Bake at 350 degrees until thoroughly heated and cheese is bubbly. Freezes well.
6. Turkey Soup
1/4 tsp. poultry seasoning
3 cubes or 3 tsp. chicken bouillon OR 2-3 cans of turkey broth
1 bay leaf
4 cups water
1/2 c. rice or 1 c. noodles
3 med. carrots
2 stalks celery, sliced
2 med. onions, sliced or chopped
2 tbsp. chopped parsley
1 small can tomato sauce
Remove turkey from bones. Combine all ingredients. Add more turkey or chicken broth and water if needed. Simmer covered for Simmer for 2 hours until everything is tender. Stir well ever 20 minutes or so. Add salt and pepper to taste. Vegetables such as corn, zucchini, tomatoes, potatoes, peas, mushrooms can be added before cooking if desired.
7. Turkey Benediction
4 English muffins, or favorite leftover toasted bread (leftover rolls may also be used.) Leftover or inexpensive Hollandaise sauce mix. Twelve ounces any part of leftover turkey slices.
4 Tbsp. leftover cheeseball, dip or other cheese(sliced)
4 Tbsp. butter
4-8 eggs, depending on choice of person/guest.
2 Tbsp. white or any vinegar
Side dish of other leftoversuch as yams, or pie such as pumpkin or mincemeat, with topping, e.g. whipped cream.
1. Toast muffins or grill w/ 1 Tbsp. butter each in large pan.
2. If dry toasted,add butter in middle, and cheese/dip choice around edges of muffins, two for each plate. reheat Hollandaise, or prepare according to package (2-4 minutes.)
3. Boil water in saucepan, adding vinegar, then eggs, cracked to poach to desired yolk doneness.(soft recommended.)
4. Place turkey portions on top of muffins.
5. Remove eggs with slotted spoon to muffins, then add Hollandaise sauce.
6. If needed, keep at hold warm in Microwave. Serve with additional muffins and toppings such as peanut butter, honey, jams and jellies, and of course, the pie.
8. Turkey Samosa
Ingredients for pastry:
2 cups flour
½ tsp salt
4 tbsp oil
6 tbsp water
For potato stuffing:
5 medium potatoes
4 tbsp oil
1 medium onion, peeled and finely chopped
1 cup green peas
1 tbsp ginger, grated
1 hot green chili (finely chopped)
3 tbsp green coriander (cilantro), chopped
1.5 tsp salt
1 tsp ground coriander
1 tsp garam masala
1 tsp ground cumin seeds
Oil for deep frying
1. Dough for Samosa Pastry
2. Mix flour and salt in a bowl.
3. Add 4 tablespoons oil and rub until the mixture resembles coarse breadcrumbs. Slowly add about 6 tablespoons water and knead the dough for about 10 minutes or until it is smooth.
4. Rub dough with oil. Cover it and set aside for 30 minutes or longer.
5. Potato stuffing for Samosa
6. Boil, cool and peel the potatoes. Dice it into 1/4 inch size.
7. Heat 4 tablespoons oil in karahi or wok in medium flame.
8. Lower the heat and carefully put the onion. Stir fry until golden brown in medium heat.
9. Add peas, ginger, green chili, and fresh coriander (cilantro). Add diced potatoes, salt and all spices.
10. Mix and cook on low heat for 3-4 minutes. Do not forget to stir while cooking.
11. Making Samosa
12. Knead the dough again. Divide it into about 10 balls.
13. Roll it into flat round shape with about 5 inch diameter.
14. Cut it into half. Make the half into a cone by sticking seam together with a little water.
15. Fill the cone with about 2.5 tablespoons of the potato mixture.
16. Stick the top of the cone together with a little water. The seam should be about 1/4 inch (5 mm) wide.
17. Repeat this again.
18. Cooking Samosa
19. Heat about 2 inches of oil for deep frying over a medium-low flame. (You may use a wok, Indian karhai or any other utensil you seem fit)
20. When the oil is hot, carefully put in as many samosas as it fits. Fry slowly, turning the samosas until they are golden brown and crisp.
21. Drain excess oil and serve hot.
9. Jeera Rice [Leftover Rice]
1 cup Basmati rice
2 tsp Jeera (cumin seeds)
2 tbsp Cashewnuts
3 Whole peppercorns
2 Bay leafs
2 Cinnamon sticks
1 Onions, sliced
2 tbsp Ghee
Salt To Taste
1. Wash the rice and soak in water for half an hour.
2. Heat ghee in a heavy saucepan, add cashewnuts. Fry until brown. Take them out and keep aside.
3. Add onions , bayleafs, cloves, cinnamon sticks, cumin seeds, peppercorns to the same ghee and fry for a while.
4. Add the rice , salt, water and stir. Cover with a lid and simmer the flame.
5. Cook until the rice is done.
6. Serve jeera rice hot with any spicy curry or raita.
10. Turkey Bake
1 Cup – Leftover Stuffing
6 Slices – Favorite Bread (Cut in half)
2 Cups – Leftover Turkey (Diced)
1 Medium – Onion (Diced)
1/2 tsp – Salt
1/2 tsp – Sage
2 Raw – Eggs (Beaten)
1/2 Cup – Mayonnaise
1 Cup – Milk
1 Can – Cream of Chicken Soup (celery or mushroom will also work)
1. Preheat oven to 325 Degrees
2. Layer 1/2 of the bread slices in an ungreased 8x8x2 baking dish. Mix stuffing, turkey, onion, salt, & sage together. Spread turkey mixture over layer of bread in baking dish then top with remaining bread slices.
3. Beat eggs and mayonnaise together, stir in milk and can of soup.
4. Pour slowly over bread and mixture and let stand for 15 min.
5. Bake for 1 to 1 1/4 hours or until set.
6. Let stand for 10 min, cut and serve.
November 13th, 2009