Okay, a day of gorging on traditional Thanksgiving fare has left you with a sinkful of dishes and more than a week's worth of leftovers. Thankfully, you won't have to cook much in the following week. Leftovers may not be your idea of a great meal, but done creatively and right, they can provide us with eating enjoyment much like that first bite of turkey and cranberry sauce. Note: Much of these recipes serve anywhere from 4-8 people, so if you only want to make a little and prevent yourself from eating further leftovers, halve the ingredients used in each recipe.
Friday, Nov. 24 Potato Pancakes
2 cups mashed potatoes
1 egg, beaten
1 teaspoon salt
1/4 cup shredded Cheddar cheese
1 tablespoon butter
In a medium bowl, mix together potatoes, beaten egg, salt, and cheese. Melt butter on a large griddle at medium heat. Drop potato mixture onto griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry approximately 5 minutes on each side, until golden brown. Serve hot.
Saturday, Nov. 25 Chopped Turkey Salad
3 cups 1/2-inch diced leftover roast turkey
1/3 pound thinly sliced prosciutto, cut into 1/2-inch pieces
1/2 pound thinly sliced Swiss cheese, cut into 1/2-inch pieces
1 cup sliced pitted black olives
1 can (15 ounces) rinsed and drained garbanzo beans
1 bunch trimmed and minced scallions
6 seeded and diced plum tomatoes
1/2 cup shredded fresh basil
6 cups shredded iceberg lettuce
To make the salad, combine and toss all of the ingredients in a large mixing bowl. Toss with enough of the Balsamic Vinaigrette to coat evenly. The salad may be served at once or it may be refrigerated and served within 24 hours of preparing.
Sunday, Nov. 26 Turkey Nachos
2 tablespoons of lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon garlic powder
2 cups coarsely chopped cooked turkey
Salt and freshly ground pepper to taste
1 bag (10 ounces) large-size white, yellow, or blue tortilla chips
1 can (16 ounces) refried beans
2 cups (8 ounces) shredded Monterey Jack or cheddar cheese
1 jar (16 ounces) prepared salsa
Sour cream and fresh cilantro sprigs to garnish (optional)
Heat oven to 425F. Whisk together lime juice, olive oil, cumin and garlic powder; toss with turkey in a small bowl and season with salt and pepper. Make a layer of tortilla chips to cover the bottom of a large 12 to 14-inch round or oval baking dish. Evenly spoon refried beans over chips (use the entire can of beans). Top with turkey and sprinkle with 1 cup shredded cheese. Make another layer of tortilla chips. Spoon half the salsa evenly over chips. Top with remaining cup of cheese. Bake nachos until heated through and cheese melts and begins to bubble, 15 to 20 minutes. Serve hot with remaining salsa, sour cream and cilantro, if desired.
Monday, Nov. 27 Cornbread Salad
1 (16 oz.) package corn bread mix (or use leftover cornbread)
1 (1 oz.) package ranch dressing mix
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 (15 0z.) cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
10 slices bacon
2 (11 oz.) cans whole kernel corn, drained
Prepare corn bread according to package directions. Set aside to cool. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Whisk together the salad dressing mix, sour cream, and mayonnaise. Set aside. Place half of the crumbled corn bread in the bottom of a large serving dish. Top with half of beans. Add the tomatoes, half of cheese, bacon, corn and salad dressing. Repeat layering using remaining ingredients. Garnish as desired. Cover and chill two to three hours before serving.
Tuesday, Nov. 28 Turkey Quesadillas
6 to 8-inch fat-free flour tortillas
3/4 cup reduced-fat or fat-free sour cream
1 cup finely chopped cooked turkey
1/2 cup prepared salsa
1 cup (4 ounces) shredded reduced-fat or fat-free cheese
2 tablespoons minced fresh cilantro
Spread one side of each tortilla with 1-1/2 tablespoons sour cream. Top half of the tortillas with a thin layer of turkey and then dot each evenly with the salsa, cheese, and cilantro. Top with the remaining flour tortilla, sour cream side down, to make a sandwich. Place each quesadilla on a microwavable plate and microwave on high power for about 1 minute, or until the cheese is thoroughly melted and the quesadilla hot throughout. Repeat process with each quesadilla. Cut the quesadillas into 4 to 6 wedges and serve at once.
Wednesday, Nov. 29 White Chili
1 pound rinsed and picked over dried small white beans,
3 tablespoons olive oil
1 minced large onion
3 cloves minced garlic
2 cans (4 ounces each) chopped green chilies
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cinnamon
Pinch cayenne pepper
8 to 10 cups canned chicken broth
4 cups cut into 1-inch pieces leftover cooked turkey,
Salt and freshly ground pepper to taste
3/4-pound shredded Monterey Jack cheese
Store-bought salsa for garnishing
Sour cream for garnishing
Minced fresh cilantro for garnishing
The night before, place beans in a large pot or bowl, cover amply with cold water and let soak overnight. Drain the beans the following day.
Heat the oil over medium-high heat in a large pot and sauté the onion until soft and translucent, about 10 minutes. Stir in the garlic, chilies, cumin, oregano, cinnamon, and cayenne, and sauté for 3 minutes more. Add the beans and 8 cups of the chicken broth. Bring to a boil, then reduce heat and simmer until the beans are tender, 2 to 3 hours. If the mixture seems too dry at any point, add additional chicken broth.
Stir in the leftover turkey and season the chili to taste with salt and pepper. Just
before serving, stir in 1-1/2 cups of the shredded cheese and cook until melted, 1 to 2 minutes. Ladle the chili into bowls and garnish with the remaining cheese, salsa, sour cream and minced fresh cilantro. Serve at once.
Thursday, Nov. 30 Turkey and Cranberry Stuffed Baked Apples
1 tablespoon butter
1/2 cup chopped onion
1/2 cup dried cranberries
1/2 cup finely chopped celery
1/2 teaspoon salt
dash of ground black pepper
1/2 to 1 cup finely chopped, cooked turkey
1 container (12 oz.) cranberry-raspberry crushed fruit
4 large apples
Saute onion, dried cranberries and celery in melted butter for 5 minutes. Add salt and pepper. Remove from heat; stir in turkey and 1/2 cup cranberry-raspberry crushed fruit. Set aside.
Cut apples in half, cutting through stem end. Remove core with knife; scoop out apple leaving 3/4 inch shell. Chop the removed apple and stir into the reserved stuffing. Divide the stuffing among the apple halves, about 1/4 cup each.
Place apples in microwave safe baking dish. Cover with plastic wrap and microwave on high for 12 to 15 minutes. Remove apples to serving dish. Stir remaining cranberry-raspberry fruit into liquid in baking dish.
Microwave on high for 3-5 minutes. Pour sauce over apples to serve.
To oven bake:
Place filled apples in baking dish. Cover tightly with aluminum foil. Bake 30 to 40 minutes at 350° degrees until fork tender. Remove apples to serving dish. Stir remaining cranberry-raspberry fruit into liquid in baking dish. Pour over apples to serve.
Source: Butterball.com, Allrecipe.com