In a show of our abundance, Americans enjoy preparing way too much food for Thanksgiving, so they have plenty of leftovers. Use up those leftovers, and don't waste a bit!
TURKEY BONES make all-natural broth. Simmer bones in a large stock pot with lots of water. Add the leaves and end pieces of celery, a quartered onion, and some cuts of carrots. (You did save your washed end pieces from dinner preparation, didn't you?) Simmer for two hours, or all day (the longer it simmers, the stronger the broth). Add water as needed throughout the day, to keep the water level high. When finished, allow broth to cool slightly. Strain through a metal sieve into another large pot or into smaller containers, to remove solids. Put into refrigerator. When chilled, skim off the fat that has solidified on the service, and strain again. Transfer broth to individual serving sized freezer bags or containers. Label, date and store flat in freezer. You'll be glad to have good broth on hand for soups, rice, pasta and gravy.
RAW VEGETABLE PIECES Use up the end cuts of your carrots, celery, zucchini, or other veggies.
#1 Toss into water with onions and garlic, meat bones, or just as-is, to make a healthy vegetable broth that you can freeze and keep on hand for cooking. Use the same instructions that you'd use for making turkey broth. (See instructions)
#2 Shred or pulverize veggies in a food processor or blender, and mix into meat loaf, tomato sauces, etc., to sneak some veggies into your unsuspecting children.
#3 Serve with peanut butter, sour cream, or Ranch dressing for an afternoon snack.
#4 Do you have critters (hamsters, gerbils, guinea pigs, rabbits) that might enjoy a fresh treat?
COOKED VEGETABLES
#1 Toss cooked vegetables into soups and casseroles
#2 Whirr in the blender, then add to tomato sauces, broth, or gravy. You can even used those boiled-until-they're-bland veggies that gave their lives for broth, to add a boost of natural fiber.
#3 If your veggies aren't seasoned, you can mash or puree them, then freeze in ice cube trays for individual baby food portions. When frozen, pop out, and store in labeled freezer bags. One or two veggie cubes is just right for baby.
COOKED POTATOES
#1 Mix leftover cooked (mashed, baked or boiled) potatoes with sour cream, prepared spicy brown mustard, chopped celery and chopped dill pickles to make a yummy potato salad. Serve with lettuce leaves, or in a sandwich made with rye bread.
#2 Add broth to leftover mashed potatoes, to make potato soup. Season with celery, parsley, salt and pepper, and serve hot. Top with a dap of sour cream and a sprinkling of chopped scallions or chives, or a bit of shredded cheddar.
GRAVY -
#1 For a quick egg foo yung, top hard cooked eggs (whisk egg in bowl, then cook like a pancake in the skillet) with leftover turkey gravy.
#2 Add leftover gravy to soups, chicken and dumplings, or meat pies. Adds flavor and thickness.
BISCUITS, BREAD Whirr leftover bread and biscuits in the blender, then freeze. Keep on hand for for recipes that call for bread crumbs.
TURKEY:
OPEN FACE TURKEY SANDWICH - Heat up your leftover turkey, gravy and mashed potatoes. Cut a piece of bread in half, and put on a plate, with the center empty. Add a scoop of mashed potatoes to the center of the plate. Top with turkey and gravy. Serve with a side of leftover veggies.
TURKEY HASH- This is everyone's fall-back, because it's so good. But if you've forgotten...
Start with one large chopped onion. Saute onion in a large deep pan with about 4 TBS olive oil. Add 2-3 cups cubed potatoes. Use leftover baked potatoes, if you have them, otherwise, just use raw potato cut into cubes. When potatoes are nearly tender (or right away, if using cooked potatoes), add about 2 cups of chopped cooked turkey. Season liberally with salt and pepper, and cook until heated through, stirring frequently, but gently, so as not to mash the potatoes. Makes 4 - 6 servings, more or less, depending if it is the main dish or a side. Serving suggestion is to serve it with eggs, toast and juice.
ROSEMARY ROASTED TURKEY- Cut leftover turkey into thin slices or small chunks, and lay into a covered roasting pan that has been lightly oiled. Cover with fresh snipped or dried and crushed rosemary leaves. Lightly sprinkle with a few drops of water. Toss in any leftover veggies that you have on hand. Reheat slowly in the oven. Mmmm!
TURKEY POT PIE: Mix up a half batch of biscuit dough (see Thanksgiving recipes). Cut up turkey pieces and line the bottom of a baking dish. Make a second layer of leftover veggies, or use frozen or canned mixed vegetables. If adding frozen, thaw before adding to baking pan. In a deep skillet, melt some margarine. Slowly sprinkle in flour (the same amount as the margarine), stirring with a whisk until smooth. Slowly add broth, while stirring. If you don't have enough broth, add some water or milk. Add salt and pepper to taste. Cook over medium heat until thickened to a gravy. Pour gravy over all, until just covered. Top with biscuit dough. Bake at 400 degrees F., for about 25 minutes, or until crust is golden and gravy is bubbling.
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