Thanksgiving Recipe Leftovers
By Rob Clement
Anyone else feeling full? I know I sure am! But wait, there’s more!!
The great part about Thanksgiving isn’t just Thursday’s meal; it’s packing in as many leftovers as you can on Friday, Saturday, and Sunday. With any luck, you may even get to bring a killer turkey sandwich to work on Monday.
Here are a few Thanksgiving leftover ideas to get you through the weekend!
Thanksgiving Stromboli (Courtesy of Rachel Ray)
Courtesy of The Rachel Ray Show
If it is a handheld treat with everything “Thanksgiving” packed inside, these stromboli should do the trick. If it were me, I might think of using a spicy cheese like pepperjack instead of the white cheddar, but I like a little kick.
INGREDIENTS
- 1 tube refrigerated pizza dough, such as Pillsbury brand
- 2 tablespoons all-purpose flour or cornmeal
- 1 cup leftover cranberry sauce
- 3 cups leftover turkey, shredded
- 2 cups leftover stuffing
- 2 cups aged white cheddar cheese, shredded
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 tablespoons sesame seeds
- 2 cups leftover gravy
Serves 4
PREPARATION
Pre-heat oven to 400°F
Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal, then roll it out onto work surface. Stretch the dough out gently so that is an inch larger than when you first take it out of the roll (but in the same rectangle shape that it has initially). Spread the cranberry sauce in an even layer over the dough, making sure to leave an inch border around the circumference of the rectangle.
Layer the turkey and stuffing down the middle of the dough going from one corner to the opposite corner in a diagonal line. Cover the turkey and stuffing with the cheddar. Bring one corner of the dough up over the turkey mixture, then roll the dough on an angle to make a long roll that is thick in the middle and thinner on each end. You should have turkey mixture running down the middle with some filling exposed at each end.
Brush the stromboli with EVOO, then sprinkle the sesame seeds on top and pat them into the dough. Place onto a baking sheet and bake for 20-25 minutes, until evenly golden. Serve with leftover hot gravy alongside.
Stuffing Waffles (Courtesy of Food Network Test Kitchens)
A lot of you are probably just waking up with what may or may not be a hangover. After all, celebrations require libations around the holidays. These waffles are hearty enough to cure what ails you. Maybe even add some Southern Fried Turkey for a classic combo!
Ingredients
4 1/2 cups crumbled leftover stuffing
Courtesy of Food Network
1/4 cup chopped fresh parsley
2 large eggs, beaten
vegetable oil
leftover turkey, gravy and cranberry sauce for toppings
Preperation
Preheat a waffle iron to medium-high. Combine the stuffing, parsley and eggs. Generously brush the top and bottom of the waffle iron with oil. Evenly and firmly pack each section of the waffle iron full with the stuffing mixture. Close and cook until golden and the waffles can easily be lifted out of the waffle iron, 4 to 6 minutes.
Meanwhile, heat the gravy in a small saucepan. Once the waffles are ready, top each with as much turkey as you want and close the waffle iron. Cook until the turkey is warmed through, 2 to 3 minutes.
Thanksgiving Leftovers Salad (Courtesy of Nick Kindelsperger, Serious Eats)
If it’s a healthier leftover meal you crave, this is your recipe. A nice salad bolstered with couscous should’t make you feel too guilty for going after all that food again. However, it is sure to satisfy the taste buds! For a flavor mix-up, try making things a bit more Mediterranean by adding some crumbled feta cheese and Kalamata olives.
Ingredients
1 pound of leftover turkey meat or 1 1/2 pounds turkey thighs
Courtesy of Nick Kindelsperger
Kosher salt and freshly ground black pepper
1 pound Brussels sprouts (or leftover roasted brussels sprouts), ends trimmed, halved
1 pound sweet potatoes (or leftover roasted sweet potatoes), cut into 1/2-inch cubes
1 tablespoon canola oil
1 1/2 cups Israeli couscous
3 to 4 tablespoons softened butter, divided
1/2 cup dried cranberries, chopped
1/2 cup sliced almonds
2 to 3 tablespoons fresh juice from about 2 lemons
Preparation
1) Adjust the oven rack to the middle position and preheat the oven to 450°F. If using leftover turkey, move on to the next step. To cook the turkey thighs, sprinkle each with a generous amount of salt and pepper. Place thighs in a baking dish and transfer to the oven. Cook until the internal temperature of the turkey is 170°F, about 45 minutes. Remove the thighs from the oven and let cool. Remove the skin and pull the meat off the bone.
2) If using pre-cooked leftover brussels sprouts and sweet potatoes, skip to the next step. Place the Brussels sprouts and sweet potato pieces in a large baking pan. Pour the canola oil on top and sprinkle with salt and pepper. Toss the pieces until well coated. Transfer to the oven and cook until both vegetables are tender and lightly browned, about 25 minutes. Remove the pan when done. Turn off the heat.
3) Pour 3 1/3 cups of water into a medium-sized saucepan and bring to a boil over medium-high heat. Add the couscous and a pinch of salt. Cook, adjusting the heat if water thinks about boiling over, until tender, 5 to 6 minutes. Drain in a colander when done.
4) Add two tablespoons of the butter to a skillet set over medium-high heat. Add the dried cranberries, almonds, and a pinch of salt, and stir well. Cook until almonds are lightly toasted. Add the drained couscous and stir well. Turn off the heat and add 2 tablespoons of the lemon juice as well as brussels sprouts and sweet potatoes. Stir to combine. Taste, and add more butter or lemon juice if needed. Season with more salt and pepper.
5) Divide the couscous mixture between three large bowls, and top with some pulled turkey. Serve immediately.
If you have more recipe ideas, post them in the comment section! Enjoy your leftovers!