Thanksgiving dinner is truly my favorite of all the holiday meals, but it’s a toss up as to whether I like the meal itself or the leftovers more. Here’s another idea for how to use up all those delicious leftovers and a few from previous years to keep you busy for a couple of dinners following the big one.
One – Leftover Turkey Soup and/or Leftover Turkey Sandwich Ideas
Two – Turkey Hash
Three – Potato Cakes, Potato Bread, Potato Leek Soup
Also, don’t forget to freeze and label what you won’t use in the several days following the big meal. Save it all for later in the winter when you need a weeknight dinner right quick and in a hurry.
Turkey Shepard’s Pie
In a casserole dish, layer cooked turkey meat, gravy, cut up green beans (or other vegetable) and top with mashed potatoes or mashed squash. Bake at 350°F or until the edges are beginning to brown and the center is hot all the way through. If you don’t have enough gravy, make a little sauce of your own by heating up the turkey and the green beans with a little butter in an oven-proof skillet. Sprinkle with flour and stir to incorporate. Add a cup or so of stock and stir. Add more if the mixture is too thick. Then layer the rest of your ingredients on top.
So many leftovers, so little space in the belly. This is day two of Thanksgiving leftover ideas and turkey hash is one of my favorites. Especially so when combined with greens – a much needed addition after a bit of fat and carb overload.
I’ve pared this hash with Brussels sprouts greens after discovering that they are just as delicious as any kale or broccoli leaves. I’m lucky enough to still have some in the garden and will need to cull the rest shortly before it succumbs to a really sustained frost.
Cut turkey and roasted potatoes into 1/2-inch pieces. Sauté onions and celery in a large skillet and add the turkey, potatoes and any vegetables or squash that you like. Add salt, pepper, Dijon mustard and maybe some horseradish to the pan. Sauté until the ingredients are warmed through and are beginning to brown on the bottom. Serve with poached eggs and roasted Brussels sprout leaves (or kale or broccoli leaves).
Using up what we’ve got… and what we’ve got it pretty great.