With smaller gatherings this Thanksgiving there will most likely be more leftovers than usual. So I decided to share with you a collection of some of my favorite recipes for using up your leftovers. These dishes are easy to prepare, very easy to prepare and a perfect way to use up your leftovers - if there are any!
THANKSGIVING STUFFED BAKED POTATOES
2-4 large Idaho or sweet potatoes
1 cup leftover shredded turkey
½ cup leftover stuffing
½ cup leftover veggies (optional)
1 cup shredded sharp cheddar cheese
Preheat oven to 425 degrees.
Rub potatoes (skin on) with olive oil and sprinkle with sea salt. Bake for 45 minutes, or until easily pierced with a fork.
Remove potatoes from the oven. Once cool enough to handle, slice potatoes lengthwise and pinch the edges to open the potato. Using a fork, mash the inside of the potato slightly.
Stuff potato with Thanksgiving leftovers and top with cheddar cheese. Return potatoes to the oven and bake until cheese is melted and leftover toppings are heated through. About 12 minutes.
Serve immediately. Top with a dollop of sour cream if desired.
OLD DROVER’S INN TURKEY HASH WITH MUSTARD SAUCE
This was a family favorite when we visited the charming Old Drover’s Inn up in Dover Plains
4 tablespoons finely chopped onion
3 tablespoons butter
4 cups finely chopped cooked turkey (white and dark meat)
1 cup finely chopped boiled potatoes
Salt and pepper to taste
Poultry Seasoning (1/2 t each: dried sage, dried thyme, dried marjoram, dried rosemary, dash of nutmeg)
2 tablespoons butter
Chopped Fresh Parsley
Sauté the onion in 1 tablespoon butter until soft. In a bowl combine the turkey, potatoes, and sautéed onion. Season with salt, pepper and poultry seasoning. Heat a 9-inch skillet until hot and grease generously with butter. Sprinkle the hot skillet with paprika. (It will act as a browning agent as the hash cooks.) Add the hash mixture, packing it into the bottom and sides of the pan. Cover, reduce the heat to medium, and cook 8-10 minutes or until the edges are brown. Turn out onto a heated plate, with the crisp side facing up. Sprinkle with chopped parsley and serve with Mustard Sauce.
Mustard Sauce Ingredients
3 cups chicken stock
1/2 cup beef stock
2 tablespoons dry mustard
1/2 cup Dijon mustard
2 tablespoons flour
2 tablespoons butter
Combine the chicken stock, consommé, and dry and prepared mustards in a saucepan. Cook over medium heat, blending with a whisk until smooth. Combine the flour and butter to form a paste and stir into the mustard mixture. Continue cooking until the mixture reaches the consistency of heavy cream. Do not let it boil. Serve very hot, over the top of the hash or on the side.
‘EVERYTHING’ TURKEY SANDWICH (See our Facebook Page for a picture of this beauty)
You know how to make a sandwich! But look at my picture on the Susan Lawrence Facebook Page and you will be inspired to take delicious whole grain bread, slightly warmed stuffing, cranberry relish, sliced turkey and whatever you wish to create an incredible bite of heaven. A little mayonnaise or garlic aioli will do wonders also….
5 tablespoons unsalted butter
1/2 cup onion minced
10 ounces mushrooms, sliced thin (about 4 cups)
2 garlic cloves, minced
1 teaspoon of fresh chopped thyme
1 tablespoon chopped fresh parsley
1 tablespoon Worcestershire sauce
salt & pepper to taste
1/4 cup all-purpose flour
1 cup milk
3/4 cup half & half or heavy cream
2 cups chicken broth
1/4 cup marsala
10 ounces linguini
3 cups coarsely chopped cooked turkey
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup fine fresh bread crumbs
In a large heavy saucepan sauté the onions until soft and translucent in 4 tablespoons of butter. Add and cook the mushrooms over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add salt & pepper to taste, thyme and parsley. Slowly add the milk, cream, broth, and the marsala, stirring constantly. Bring the mixture to a boil, continue stirring and then simmer the sauce for 5 minutes. In a kettle of boiling salted water, cook the linguini until it is al dente and drain it well.
In a large bowl combine well the linguini, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. Bake the Tetrazzini in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
BONE BROTH TURKEY SOUP
Ingredients for the Stock
1 turkey carcass, from roasted turkey, with extra meat removed
1 onion, halved
1 carrot, large, quartered
1 bay leaf
3 sprigs of time
Ingredients for the Soup
2 carrots, peeled and diced
2 celery ribs, diced
8 oz. egg noodles
2 c. cooked turkey meat, shredded
salt & pepper to taste
2 tbsp. Fresh dill, roughly chopped
Place the turkey carcass, onion, quartered carrot, bay leaf and thyme in a large pot. Cover with cold water, bring to a boil, then lower heat and simmer for 2-3 hours.
Strain solids from stock and discard (reserving excess turkey meat, if desired), transfer stock back to pot and bring back to a simmer. You should have about 6 cups.
Add in the diced carrots, celery, and shredded turkey, and cook until vegetables are just tender, about 12 minutes. Cook the egg noodles according to package directions and add to soup. Season with salt and pepper. Garnish with dill before serving.