Staff Writer
After
Thanksgiving, there are heaping amounts of leftover food. Rather than making
the classic turkey sandwich the next day, try some of these recipes to get
creative with leftovers this holiday season.
Thanksgiving Dinner Crescent Ring
Ingredients:
2
tubes Pillsbury Crescents
2
cups mashed potatoes
2
cups chopped cooked turkey
2
cups shredded cheddar cheese
1
cup green bean casserole
1
cup stuffing
½
cup cranberry sauce
Directions:
Preheat oven to 350 degrees and grease a large pizza pan. Unroll the crescents
and place them in a circle with the crescent points laying over the edge of the
pan to create a sun-like ring of crescents. Next, spoon the mashed potatoes,
turkey, cheese, green bean casserole, stuffing, and cranberry sauce on the wide
end on the crescents towards the inside of the circle. Then pull the pointed
edges of the crescents up and over the filling and use a knife to tuck the tips
underneath the inside of the ring so it’s secure. Bake for 18-22 minutes or
until crescents are golden brown.
Source: (http://www.tablespoon.com/)
Source: (http://www.tablespoon.com/)
Turkey-Cranberry Strudel with
Maple-roasted Butternut Squash
 |
| Step by step process for braiding the puff pastry |
-Ingredients
for Butternut Squash:
1
½ cups peeled and ½ inch cubed butternut squash
½
large sweet onion, sliced
1
Tablespoon olive oil
Pinch
of kosher salt
Pinch
of red pepper flakes
1/8
teaspoon freshly ground black pepper
¼
cup maple syrup
-Butternut
Squash Directions: Preheat oven to 450 degrees. Place squash and onions in a
medium bowl and toss with olive oil, salt, and pepper. Spread onto greased
baking sheet and bake for 20 minutes. Remove from oven and drizzle with maple
syrup. Stir to coat and roast for an additional 10 minutes until squash starts
getting tender and caramelized. Remove from oven and let cool down. Turn over
temperature down to 400 degrees.
-Ingredients
for strudel:
1
box Puff Pastry (2 sheets)
1
cup shredded cooked turkey
1/3
cup dried cranberries
¾
cup shredded Swiss cheese
1
teaspoon chopped rosemary
-Strudel
Directions: While squash is roasting, take Puff Pastry out of the freezer and
let it thaw out (20-30 minutes). Unfold both pieces and set then on the baking
sheet that has been lined with parchment paper. Cut the pastry as shown in the
step-by-step photos (top corners cut off and notch at bottom to create end
flaps). Spoon half of the turkey into each pastry- right down the middle
portion. Divide the cranberries and sprinkle them on top of the turkey. Spoon
the cooled-down roasted squash and onions (you may have extra that you’ll wish
to save and nibble on later). Divide cheese and rosemary and sprinkle those on
top of the squash.
Cut
strips on both sides of the filling at a 45 degree angle (it should be cut
parallel to the pieces that you cut off on the top). Fold the top flap over the
filling, and begin braiding the pastry over the filling- one side and then
another. Keep going, alternating sides until you get near the bottom. Fold the
bottom flap over the filling and finish braiding the rest of the pastry until
all strips are folded over. In a small dish, whisk together 1 egg and 1
teaspoon of water. Brush the egg wash over each of the strudels.
Bake
for 20-30 minutes or until golden. Let cool for five minutes before slicing.
Serve with chunky cranberry sauce for the best flavor combination.
Source:
http://www.recipegirl.com/
Turkey Pot Pie
Ingredients:
2
Tablespoons unsalted butter
2
cloves minced garlic
1
small onion, diced
2/3
cup frozen corn
½
cup frozen diced carrots
½
cup frozen peas
1/3
cup all-purpose flour
1
cup chicken broth
¾
cup milk
1 teaspoon
fresh thyme leaves
Salt
and pepper to taste
2 cups
chopped cooked turkey
1 puff
pastry sheet
1 large
egg, beaten
Directions:
Preheat oven to 375 degrees. Lightly
oil four 10-ounce ramekins or coat with nonstick spray.
To make the filling, melt butter in
a large skillet over medium high heat. Add garlic, onion, corn, carrots and
peas and cook, stirring occasionally, until onions become translucent, about
two minutes. Whisk in flour until lightly browned, about one minute. Gradually
whisk in chicken broth, milk and thyme, and cook, whisking constantly, until
slightly thickened, about one-two minutes. Stir in turkey; season with salt and
pepper, to taste.
Divide the filling evenly into the
ramekins (ceramic or glass bowls, can also use one large casserole dish). Top with
puff pastry and gently cut four vents in the top of the crust. Brush crust with
the beaten egg.
Place into oven and bake until the
crust is golden brown (20 minutes). Let cool five minutes before serving.
Turkey Chili
Ingredients:
1
can chili beans
1
can black beans
1
can chili ready diced tomatoes
2-3
cups shredded cooked turkey
1
cup frozen corn
1
teaspoon cumin
1
teaspoon cayenne pepper (optional)
1
teaspoon chili powder
Sour
cream and shredded cheese for toppings
Directions:
In a large pot, combine the diced tomatoes (with juices), the beans (with
juices), the corn, and the spices over medium heat. Let this mixture come to a
mini-boil and then reduce the heat to a low simmer. Add the shredded leftover
turkey and let it simmer for about an hour. Serve with a dollop of sour cream
and some shredded cheese on top with some tortilla chips on the side.
Source:
http://www.stillbeingmolly.com/
Mashed Potato Waffles
Ingredients:
2
Tablespoon butter
1
onion, chopped
1
Tablespoon minced garlic
2
cups mashed potatoes
¼
cup all-purpose flour
2
eggs
¼
teaspoon salt
¼
teaspoon ground black pepper
Directions:
Melt butter in a skillet over medium heat. Cook and stir the onion and garlic
in the melted butter until onion is tender (five-seven minutes). Preheat a
waffle iron according to manufacturer’s instructions. Combine onion mixture,
mashed potatoes, flour, eggs, salt, and black pepper in a large bowl until well
blended. Scoop ¼ to ½ cup of batter into the center of waffle iron and close lid.
Cook until golden brown (three-five minutes)
Source:
http://allrecipes.com/
