Leftover Central.

Good morning everyone! Hope you all had a wonderful Thanksgiving. SO. Now that the table’s been cleared, the dishes done, and the leftovers relegated to their odd & various tins, let’s talk about some of the ways we can consume all that bounty.

Depending upon what you’ve made, you may or may not have a whole boatload of bird taking up a substantial portion of your refrigerator. Good news! I have two excellent recipes which use not only the meat, but the actual carcass as well.

Each year without fail, my mom makes Turkey Noodle Soup from whatever scraps are left after the meal. This is a great way to recycle all sorts of bits, so BE CREATIVE. Another absolutely scrumptious recipe is the Turkey Stew I posted earlier this month. Be sure to use the recipe for Homemade Turkey Broth to get every last bit out of the bird.

Last year I came up with the most FABBBULOUS way to use a stray sweet potato,

SWEET POTATO CINNAMON ROLLS. But if you’re looking for a more savory recipe, I highly recommend Moroccan-Spiced Sweet Potato and Chickpea Stew. MMMM-Mmmm!

If you’ve made homemade cranberry sauce, you’re bound to have a bucket of fresh cranberries rolling round the crisper bin. Place those berries in a zip-top plastic bag and freeze. Or try one (or both!) of these super easy quick-breads. Orange Cranberry Bread, or the award-winning Streusel-Topped Apple Cranberry Bread. PS: They’re great for gift-giving too.

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This entry was posted in Helps & Hints, Leftovers, Thanksgiving. Bookmark the permalink.

2 Responses to Leftover Central.

  1. eve says:

    Hi, I commented a few mintues ago about the salt injected turkey and was wondering where you got yours. I should have read more on your site. I found that you use a free range bird. I will have to look for one of those next time. We usually have ham for Christmas, so I am thinking, my DH who loves to smoke and grill, can probably smoke us a ham without salt. I sure hope so but if not, we will just have pork roast.

  2. Christy says:

    Hi Eve! Thanks so much for your comments. Hope you had a wonderful Thanksgiving. We went to Vermont this year and ate dinner at an historic inn. No cooking for me! But in past years I’ve opted for kosher birds, which as I said, are lower in sodium than many other commercial varieties. Fresh free range turkeys are the best option if you can come by one. The unsalted smoked ham sounds FABBBULOUS. I haven’t eaten ham in years, and my younger daughter is a BIG FAN. If your husband makes one, let us know how it goes!

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