Thanksgiving Leftovers

Thanksgiving Leftovers
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Thanksgiving LeftoversThanksgiving Leftover Goodness

By Brenda Hyde

Thanksgiving leftovers never go to waste in our house because everyone loves cold turkey sandwiches, and I usually make a big pot of turkey soup a couple of days later. It's not just turkey that is leftover though, and I love to use the leftover sweet potatoes and  cranberry sauce in recipes so nothing goes to waste.

Turkey: As mentioned, sandwiches are wonderful with sliced turkey, but sometimes I have enough leftover to make a casserole. Diced turkey can be used in place of tuna in tuna casserole recipes or the tetrazzini recipe below.

Turkey Tetrazzini

Ingredients:

4 cups diced, cooked turkey

1 pound spaghetti, broken in half

1/2 pound fresh mushrooms

1/4 pound butter, divided

2/3 cup flour

1 medium sweet onion, thinly sliced

3 cloves garlic, peeled, minced

4 cups chicken broth

2 1/4 cups half and half

1 cup grated Parmesan cheese, divided

1/2 tsp. salt

1/2 tsp. ground black pepper

Cook and drain spaghetti according to the package directions until just done. Wash or brush off the mushrooms and slice thinly. In a large skillet, use 2 tablespoons of the butter to sauté the mushrooms, onion and garlic until soft. In a small bowl, combine the remaining butter and the flour. Move aside the onion and mushroom mixture in the skillet and add the flour/butter to cook it until it is lightly browned.

Slowly add the broth while stirring over low heat until it has combined with the vegetables and thickened slightly. Add the half-and-half, salt, pepper, and 1/2 cup of the Parmesan cheese. Place the turkey and pasta in a large buttered casserole dish or a 9x13 pan. Add the skillet mixture to the casserole dish, mixing with the turkey and pasta as you add it. Top with the remaining 1/2 cup Parmesan cheese, and bake at 400 degrees F. for 25 minutes.

Notes: You can also mix this in a large bowl then scrape into the casserole dish to bake.

Thanksgiving Leftovers

Cranberry Sauce: There are many uses for leftover cranberry sauce. Try spreading it on a turkey sandwich, along with mayonnaise or combining it with maple syrup to use with pancakes and waffles. It's also great on French Toast when spread over cream cheese and heated. Cranberry muffins are a nice treat too.

Cranberry Muffins

Ingredients:

2 cups all-purpose flour

1 cup granulated sugar

1 tbsp. baking powder

1/2 tsp. salt

1/2 tsp ground ginger

1/2 tsp. ground cinnamon

1 cup cranberry sauce

1 egg, beaten

1 cup milk or half-and-half

1/4 cup oil

 

Topping:

4 tbsp. cold butter

1/4 cup quick or rolled oats

1/4 cup granulated sugar

1/4 cup brown sugar

1 tsp. ground cinnamon

Topping: Mix all the ingredients in a small bowl using a fork until crumbly.

Muffins: Preheat oven to 400 degrees F. Spray a 12 cup and a 6 cup muffin tin, or three 6 cup tins with baking spray, or coat with butter. In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger.  In a smaller bowl mix the cranberry sauce, milk, oil and egg until combined well.

Add this to the dry ingredients, mixing until everything is moistened. Do not over mix. Fill the muffin cups to a 1/4 inch from the top. Sprinkle each muffin with the topping before baking.

Bake the muffins for 20 minutes. This makes 18 muffins.

 

Sweet Potatoes: Left over sweet potatoes should never be a problem because once they are cooked and mashed, they can be substituted for pumpkin in any recipe such as bread, pie, pancakes or waffles. The following recipe is nice, and can be served along with the Cranberry muffins.

Sweet Potato Bread

Ingredients:

2 cups all-purpose flour

3/4 cup granulated sugar

1/2 tsp. salt

1 tbsp. baking powder

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/2 tsp. ground ginger

2 large eggs, beaten

1 cup cooked, mashed sweet potatoes

1/2 cup milk or water

3 tbsp. vegetable oil

Preheat the oven to 350 degrees F. Sift the flour, salt, baking powder and spices. In a large bowl, mix the beaten eggs, sweet potatoes, milk and oil. Add this to the flour mixture, stirring until blended. Pour into a buttered loaf pan, and bake for an hour, or until loaf tests done with a toothpick.

 

About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.

 
 

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