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It may seem as though I'm getting ahead of myself talking Thanksgiving leftovers when Tom is still thawing in the fridge. But we all know that no matter how many hungry diners attend the feast, there will probably be leftovers. The key is to make the most of them.
This week's recipes are tasty examples of what you can do with your leftovers to make them luscious and exciting.
If turkey sandwiches are a favorite, try Bacon-Turkey Salad, a different and delicious sandwich filling that also makes a tasty dip for crackers.
Old-fashioned shepherd's pie incorporates almost the entire inventory of leftovers. Layer cooked turkey, gravy, stuffing and corn in a casserole and top with leftover mashed potatoes, bake and enjoy.
And just when you think the bird can give no more, take the carcass, put in a large pot, cover with water and simmer a few hours with onions, celery and herbs. Strain out bones and vegetables, reserving the meat, adding it back into the rich flavorful stock. The resulting chowder, enriched with heavy cream, sweet potatoes and corn will surely become a family favorite turkey leftover.
Have a Happy Thanksgiving and, as we enter the holiday season, always remember to give thanks, eat well and cherish the time spent with family and friends.
Bacon-Turkey Salad
3/4 cup mayonnaise
1 T. chopped fresh chives
2 tsps. lemon juice
1/2 tsp. salt
1/2 tsp. freshly ground pepper
3 cups shredded or chunked cooked turkey
6 slices bacon, cooked and crumbled
1/2 cup chopped toasted pecans
Directions: Stir together first five ingredients. Fold in turkey, bacon and pecans. Serve immediately or cover and chill. Serve with crackers or make sandwiches on hearty sliced bread topped with lettuce leaves and tomato slices. Makes 3 1/2 cups.
Turkey Shepherd's Pie
2 cups cubed cooked turkey
3/4 cup turkey gravy
1 cup cooked sliced carrots
2 cups leftover stuffing
1 (15.25-ounce) can whole kernel corn, drained, or a 16-ounce bag frozen corn, thawed
2 cups warm leftover mashed potatoes
1/2 cup grated Cheddar cheese, optional
Directions: In a greased 2-quart baking dish, layer the turkey, gravy, carrots, stuffing and corn. Top with mashed potatoes.
Bake uncovered in 325-degree F. oven for 45 to 50 minutes. During last 20 minutes of baking time, sprinkle top with grated Cheddar, if desired. Serves 4 to 6.
Leftover Turkey
Chowder
8 cups turkey stock (directions follow)
Chowder:
2 T. butter
1 large onion, chopped
1 1/2 pounds yams or sweet potatoes, peeled and cut into 1/2-inch cubes
1 (10-ounce) package frozen corn, thawed
3 to 4 cups diced cooked turkey
Salt and pepper
Snipped chives or chopped green onion, including tops
1 cup whipping cream
Turkey Stock directions: Pull off and dice meat from a roasted turkey carcass; set aside. Break carcass into pieces to fit a large stockpot. Add 1 large onion and 2 stalks celery, cut into large chunks. Add 1 teaspoon each rubbed sage and ground allspice and 2 teaspoons poultry seasoning. Pour 8 cups water over and bring to a boil on high heat. Reduce heat and simmer for 2 hours. Strain stock through a wire sieve, discard bones and vegetables. At this point you may cover and refrigerate stock till the next day. Skim and discard fat from stock.
To make soup: Melt butter in a 6-quart pan over medium heat. Add chopped onion and yam chunks and cook, stirring occasionally, till onion is soft. Add the prepared stock and bring to a boil over high heat. Reduce heat, cover and simmer till the yams mash easily, about 20 minutes. Stir in corn, turkey and cream and heat till steaming, but not boiling. Season to taste with salt and pepper. Garnish individual servings with chives or green onions. Serves 6.