Thanksgiving…. Leftovers

Today is Thanksgiving and I have loads of things to do and people to see (as many of you do also) so this will be one of those blogs that you will want to use AFTER today for leftovers.

Leftovers… Yes! I LOVE leftovers! My husband, not so much. (Meh, more for me). It’s just because he doesn’t appreciate the magic of what you can make with leftovers. There so much you can do with Thanksgiving leftover turkey, stuffing, potatoes, relish and so on… If you are feeling a bit overwhelmed after today with those leftovers and need some room in your refrigerator, then here are some great recipes to get them used up... including your dead, used up, carcass… er your turkey carcass.

Turkey Broth

So for those of us who hosted Thanksgiving, we are left with a bird carcass. This is NOT trash. This is unrefined gold! This carcass is going to become some amazing Turkey Bone Broth. If you have never heard about the health benefits of bone broth… oh man… definitely worth a Google.

1 Turkey Carcass from roasted bird

2 Onions Quartered

2 Carrots, cut into chunks

3 stalks of Celery cut into chunks

1 bunch of fresh parsley

4 cloves of garlic smashed

1 tsp of black peppercorns (you can use ground pepper but I prefer the corns because I can strain them)

2 bay leaves

First off, clean your bird carcass of any useable meat and set that aside because you will want that for other recipes. (I try to separate the white meat from the dark meat)

Next, using a sharp knife make a few cuts to get you started. Then, use your hands to carefully pull the carcass into 4 or 5 pieces.

Combine the carcass (yes with the bones), onions, carrots, celery, parsley, garlic, peppercorns and bay leaves in a large stockpot. Cover with cold water (about 7 quarts).

Bring to a boil, then reduce the heat to medium low. Simmer about 2 hours, occasionally skimming any foam or fat from the surface with a large spoon or ladle.

Pour through a large mesh strainer into a pot; discard the solids. Cool slightly, then refrigerate in covered containers for up to 3 days or freeze for up to 2 months.

OR you could pressure can your bone broth like I do and it is good for up to 18 months – this is liquid gold for recipes, soup bases, sick kidos/family, GI upset, Clear liquid diet restrictions (like after surgery)! I do not waste this.  (If you are new to canning, please refer to my Canning101 Post for more information)

Turkey Salad

The portions will depend on how much turkey you have to work with. Mix all the ingredients, place in fridge for a couple of hours covered to let the flavors merry and you are done. This is great on a sandwich with a slice of lettuce, in a wrap, or by itself. I love this on 12 grain bread, on croissants or in a pita. It is very unlikely that this will last long in your fridge because it is a quick and easy go to item that is always a hit. So yummy.

3-4 cups chopped leftover turkey

½ - 1 Cup Sliced Red Seedless grapes

½ - 1 Cup diced apple

½ cup Mayo (or for a lighter version use Greek yogurt)

2 tsp Dijon Mustard

1 tsp lemon juice

1 cup Chopped Celery

1/2 cup chopped scallions, green onions, red or yellow onion (your choice)

1 Tbsp. Rosemary (I like a lot and prefer fresh – but not everyone does or use a couple of drops of Rosemary Essential Oil)

1 tsp of fresh dill (if using dried, use 1 tsp)

1/8 tsp ground black pepper

Turkey & Stuffing Casserole

This makes a great hot casserole that you (or your spouse) can throw in the oven. I recommend using a tinfoil casserole pan so you can freeze it for a later date. I find this is perfect on those snowy days where you know it is going to take you an hour to get home and you call your spouse to say “hey… can you throw that casserole in the oven?” and then when you get home your house smells amazing and dinner is waiting… yes… I like those casseroles. This is that casserole.

3-4 cups chopped leftover turkey

1 tsp ground black pepper

1 cup leftover turkey gravy (or canned gravy – whatever you have, cream of mushroom works in a pinch)

1 bag frozen mixed veggies. (If you have leftover green beans or veggies, you can use those and just mix them in with the frozen veggies)

MIX & place in bottom of casserole pan

1 apple chopped up

4-6 cups of leftover stuffing (otherwise, make stuffing per directions on box/bag)

1 tsp sage & parsley each

1 small to medium onion chopped

MIX & place over top of turkey in casserole pan

Optional: my family likes cheese… A LOT. So this is where I will sprinkle about 2 cups of cheese (usually cheddar) over the top of the casserole.         

           

Bake at 350 for 30 minutes or until golden brown and a little bubbly.

TO FREEZE:  Cover with tinfoil and freeze. Bake 1 hour at 375 if from frozen.

NOTE: You can simplify this recipe to bare bones. Put any leftover turkey, gravy, veggies and stuffing in pan in that order. Put in oven at 350 until golden and done. It doesn’t have to be fancy and it still tastes amazing!

Mash Potato Cakes:

Have an abundance of leftover mashed potatoes? I have to thank my brother-in-law for this idea. A few years back when my teen was MUCH younger my B.I.L. had my kido help him make a lovely little dinner for us while visiting my sister and their first born. I do distinctly recall him saying “Now throw the butter in the pan” and instantly freezing knowing what would happen… yup, my kido THREW the butter into the hot pan with a Sploosh, Splash and Sizzle… LOL good times. Anyway, that night inspired this recipe. This makes a great side item for a meal.

1-2 tbsp butter or olive oil (your preference) to grease pan

2 cups cold mashed potatoes

1 Large Egg

¼ cup sour cream

Seasoning of your choice. (Minced garlic, parsley, paprika… fresh or dried, literally anything you like, I have even done this with ½ packet of dry ranch seasoning and that was tasty too!)

1 cup shredded cheese of your choice

MIX WELL

Divide into 4 portions and form into 4 patties 

Place into pan over medium heat to grill/fry up. Once a nice golden brown layer has formed on the bottom, flip and do the same on the other side.  Once they are heated through, you are done.

These go great with meatloaf & green beans!

Turkey Pot Pie.

My family LOVES my Chicken Pot Pie and this is a quick and easy version of it.

Package Pillsbury Pie Crust (2 crust)

 2 cups leftover turkey chopped

1 bag frozen mixed veggies

1 Tbsp flour (optional – this is your thickening agent)

2 cups turkey gravy

1 tsp ground black pepper

1 tsp sage

Pre-Heat oven to 425 degrees. Line 9” glass pie pan with first crust. Trim edges (save the other for the top of the pie). Mix all of the ingredients well. Pour into crust and spread evenly. Cover with other pie crust. Tuck under first crust and pinch to seal. Cut vents in top of crust.  (NOTE, if you want that crust to be that beautiful golden color, beat 1 egg white a bit, and then brush over the top crust). Place in oven and bake 30-40 minutes until crust is golden brown.

Cranberry Carrot Muffins

For whatever reason there is ALWAYS leftover Cranberry Relish. Personally I love the stuff. And your muffins will too! The cranberry relish that we usually get for Thanksgiving has walnuts in it too, so yes… it is one of my go to add in for muffins or coffee cake when I make them.

2 ½ cups Bisquick

1/3 cup sugar

2/3 cup milk

2 TBSP veg oil

1 Large egg

½ cup pureed cooked carrots

½ cup leftover cranberry relish

½ teaspoon ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground ginger

Zest of 1 orange OR 5 drops of Wild Orange Essential Oil

Heat oven to 400 degrees. Grease muffin pan well. Stir all ingredients except cranberry relish in medium bowl, just until moistened. Fold in relish. Divide batter evenly in 9 muffin cups.  Bake 13 to 18 minutes or until golden brown. Cool slightly and remove from pan to wire rack. Yield: 9 muffins.

Ok side note: I love Bisquick. This stuff is so versatile. From a self-sufficiency/homesteading/prepping/off grid view (whatever you want to call it), this is one of those things that you should have on hand in case you are in a situation where you can’t get to a store for a bit.