Thanksgiving Leftovers Ideas
As we are embarking on the National days of Feasting, I thought I'd link to a few of my past recipes that incorporate the ingredients from our Thanksgiving table. A few years back I was on Talk Philly Live with Ukee Washington. The guest chef segment on which I was featured showcased new recipes to make utilizing Thanksgiving left-overs. I did a curried turkey salad recipe with cranberries; cranberry maple syrup and sweet potato breakfast pancakes; turkey and pumpkin enchiladas. I'm linking the previous posts here, and including the three recipes featured on Talk Philly Live. Think of this as my newly created "left-over" blog post recipe!
Chicken and Pumpkin Enchiladas - which can be made with turkey. Here's the original post with luscious photos!
Pumpkin Maple Syrup and the Pumpkin Pancakes- also another good use of pumpkin and left-overs for your weekend brunch.
Curried Turkey Salad - lightened and low fat - this was featured on Talk Philly Live
Cranberry Walnut and Cornbread Stuffing - a new twist on stuffing or dressing
Apple Cranberry Ginger and Orange Compote - better than cranberry sauce or jelly, and good enough to eat all year 'round. I just canned over a dozen jars of this last night, using New Jersey Cranberries and local Gold Rush Apples from William Schober and Sons Farms.
Christmas Cheer Cranberry Infused Vodka. Now's the time to put up a bottle or more of vodka with cranberries in time for holiday gifting. Lots of great Jersey Fresh and Local Cranberries at the Farmers' Market. They freeze well and can be used to make a very beautiful cranberry simple syrup as well!
Sweet Potato Pancake Ingredients with Cranberry Maple Syrup:
• 2 Cups Whole Wheat Flour
• 1 Cup All-Purpose Flour
• 2 Tablespoons Baking Powder
• 1 Teaspoon Salt
• 2 Tablespoons Pumpkin Pie Spice Mix or Cinnamon
• 1 Tablespoon Sugar • 2 Eggs - Lightly beaten
• 2 Teaspoons Pure Vanilla Extract
• 2 Cups Milk (skim or low-fat )
• 1 Cup Mashed Roasted Sweet Potatoes or Candied Sweet Potatoes - drained of syrup and mashed
• Butter or Cooking Spray for griddle pan
1. In a large mixing bowl, whisk together all the dry ingredients, flours through the sugar, set aside.
2. In another mixing bowl, whisk together the eggs, vanilla, milk and mashed sweet potatoes until the mixture is thoroughly combined and smooth. Fold the flour mixture into the liquid mixture and gently fold/whisk to combine, stirring until no large lumps appear. There should be a few small lumps, so don't over whisk the mixture. Set aside and allow to sit for 10-15 minutes or cover and refrigerate overnight. If mixture appears to be too thick and won't pour off of a ladle or spoon easily, thin it with additional milk, ¼ cup at a time.
3. Preheat griddle pan over medium heat; spray with cooking spray or coat with butter. Test a bit of batter to see if the griddle is hot enough. When griddle is hot, pour batter onto it and wait until bubbles appear all over the surface of the pancakes then flip the pancakes over to cook the other side. Continue cooking as directed, until all the pancake batter is used.
4. Serve hot, immediately with cranberry maple syrup or topping of choice. Batter will hold for 2 days in a tightly covered container in the refrigerator. Cooked and covered pancakes will hold for up to 4 days in the refrigerator, or you can freeze them between layers of plastic wrap, parchment or waxed paper, placed into a freezer bag or food storage container.
To reheat, microwave pancakes in a single layer for 45 to 55 seconds. For frozen pancakes, heat in a microwave for up to two minutes, in 30 second intervals. Makes approximately 2 dozen, four or five-inch sized pancakes.
Cranberry and Maple Syrup Ingredients:
• 1/2 Cup Pure Maple Syrup
• 1 Teaspoon Pure Vanilla Extract
• 1/2 Cup Cranberry Sauce – Jellied or Whole Berry
• 2 Tablespoons Butter, or Light Butter or Margarine
• Pinch of Salt
1. Combine all the ingredients together into a heat-safe or microwave-safe bowl. Whisk together until the ingredients are smooth or thoroughly combined. Heat mixture for 2 minutes in a microwave or in a sauce pot just until just before the mixture comes to a boil. Whisk again to combine. Serve hot over pancakes or waffles.
2. Makes 1 and 1/4 cup of sauce. Will hold for 1 week in a tightly covered container in the refrigerator.
3. Heat before re-serving and to emulsify the butter.
Turkey Enchilada Ingredients:
• 1 16-ounce can of Plain Tomato Sauce (preferably no-salt)
• 1 Cup Pure Pumpkin Puree
• 1/4 Cup Mexican Spice Blend, Chili Powder Blend or Taco Seasoning
• 1/2 Cup Pumpkin Ale or other Seasonal Beer Ale/Lager (optional) or 1/4 Cup Water
• Pinch of Salt and Freshly Ground Black Pepper
• 2-3 Cups Roasted Turkey - pulled apart/shredded
• 1 Package of Corn Tortillas (10 to a pack)
• 1& 1/2 Cups Shredded Mexican/Jack/Cheddar Cheese Blend
• Baking Casserole Dish - 9 x 13
1. Preheat oven to 375° Degrees Fahrenheit.
2. In a large mixing bowl, combine the tomato sauce, pumpkin puree, Mexican/Taco seasoning, Pumpkin Ale (if using) or water. Whisk to combine thoroughly. Season with salt and freshly ground pepper. Taste and adjust seasonings as needed, adding more seasoning as desired. If mixture is too thick, thin it a bit w/beer or water, though using a good Pumpkin or October Fest Ale/Lager rocks!
3. Shred the turkey using 2 forks and remove the bones and skin. Set aside.
4. Spoon 1 cup of the enchilada sauce into the bottom of the casserole dish, spreading it out evenly; set aside.
5. Fill each corn tortilla with some of the shredded turkey and a bit of the shredded cheese, using 1/2 cup of the cheese. Roll the tortillas up and place, seam side down in the baking dish. Alternately, you can fill each corn tortilla and place them, bottom side down in the baking dish, like a row of tacos. Use all ten tortillas and lay them all into the baking dish.
6. Pour the remaining enchilada sauce over the prepared tortillas and then top the enchiladas with the remaining shredded cheese.
7. Bake in the preheated oven for 25-30 minutes, until the sauce is bubbling and the cheese is thoroughly melted. Cool slightly before serving.
8. Serves 5 (2 enchiladas per person). Left-overs will hold for up to 3 days refrigerated in a tightly covered container. Will reheat best in the oven. Serve with reheated green beans sprinkled with Mexican or Taco Seasoning and Sautéed Bell Peppers and Onions to round out the meal.