Tuesday, December 2, 2014

What to do with Thanksgiving leftovers!

Thanksgiving was an absolute feast!  We ended up with a lot of left overs, which is fantastic!  But, I really wanted to make sure that we used everything to its maximum potential. First thing I immediately did on Monday was start turkey stock.  That really couldn't have been easier.  I will post the recipe for that at the end of this post.  The main re-work for turkey left overs was something I have never tried before.

I couldn't be more proud of it.

Turkey Pot Pie



Ingredients:
  • Store bought pastry crust
  • 1/3 C butter
  • 1/3 C onion, chopped
  • 1/3 C flour
  • Seasonings to taste: Salt, pepper, poultry seasoning, garlic salt
  • 2 C turkey broth
  • 1/2 C milk
  • 2-1/2 C shredded turkey
  • 2 C frozen mixed vegetables, thawed
Method:
  1. Preheat oven at 425 degrees
  2. In saucepan, melt butter over medium high heat
  3. add onion and cook until tender, about 5 minutes
  4. whisk in flour and seasonings until combined
  5. Slowly stir in broth and milk.  Cook and stir until thickened.  Check seasonings as you go here and adjust with more poultry seasoning etc
  6. Add shredded turkey and vegetables and stir until combined
  7. Remove from heat and spoon into prepared crust
  8. Add the top crust, crimp and cut slits in the top
  9. Bake 40 minutes. Cover edges with foil in last 15 minutes of cooking
  10. Cool for about 15 minutes before serving.

Turkey Stock

**Note: This is a similar recipe for what I use for chicken stock.

Ingredients:
  • 1 turkey carcass with giblets, neck, picked pretty clean, but some meat is ok
  • Water to cover
  • 1 onion quartered
  • 3 carrots, cut into chunks
  • 10 cloves of unpeeled garlic
  • bunch of parsley, chopped
  • bunch of thyme
  • bunch of celery tops
  • couple of bay leaves
  • 2 tbsp apple cider vinegar
  • Salt and Pepper
Method:
  1. Preheat oven to 400 degrees
  2. Put carcass in large stock pot and cover with water.
  3. Bring to boil and then reduce to simmer
  4. On a rimmed sheet pan, put onion, carrots and garlic and roast in oven for 1 hour
  5. After roasting, put into pot with remaining ingredients
  6. Simmer away up to 24 hours
  7. Remove from heat, strain and let cool before storing.
** Can be stored in refrigerator for a week or up to 6 months in the freezer

I have some other ideas for the leftovers.  Babe has a favorite dish at a pub we frequent that is steak medallions with potato croquettes.  I think I will attempt that new recipe later this week!

What kind of things do you do with your leftovers?