5 Ways to Use Your Holiday Leftovers
Thanksgiving, a time of family and friends, also a time of pounds upon pounds of leftover food. If you have half a turkey or many pounds of mashed potatoes leftover, these recipes are for you!
Thank you to our friends at grocery.coop for these delicious, seasonal recipes.
Turkey Vatapa
Ingredients
- 1 Tbsp vegetable oil
- 1 cup yellow onion, diced
- 1/2 cup green bell pepper, diced
- 3 cloves garlic, minced
- 1 Tbsp minced fresh ginger
- 2 Tbsp jalapeño, minced
- 3 1/2 cups diced tomatoes (28-ounce can)
- 12 ounces lager beer
- Salt, to taste
- 3/4 cup peanuts, ground fine in a food processor
- 1 cup light coconut milk
- 2 1/2 cups cooked turkey, skin removed, chopped
- Ground black pepper
- 3 tablespoons parsley, minced
- 3 tablespoons cilantro, minced
- 1 lime, zest and juice
Method
- In a large Dutch oven or stockpot, heat oil over medium-high heat. Add onion and bell pepper and sauté for 5 minutes.
- Add the garlic, ginger and jalapeño and sauté another few minutes.
- Stir in the diced tomatoes, beer, and a pinch of salt and bring to a boil. Cover pot, reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
- Add the ground peanuts, coconut milk, and turkey. Stir and simmer, uncovered, for another 5-10 minutes.
- Add salt and pepper to taste and stir in the parsley, cilantro, and lime zest and juice.
Turkey Banh Mi with Quick-Pickled Cranberries
Ingredients
For the Cranberries:
- 1/2 cup sugar
- 1/2 cup rice vinegar
- 1/2 teaspoon salt
- 1/2 cup cranberries, chopped
- 1 cup carrot, shredded
For the Sandwich:
- a baguette cut into 4 6-inch sections
- 4 Tbsp mayonnaise
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 1 Tbsp ginger, chopped
- 2 cups turkey, shredded
- 2 Tbsp fish sauce
- 1 teaspoon five-spice powder
- 1 Tbsp sugar
- 12 slices of cucumber
- 1 small jalapeño, sliced
- 1/2 cup fresh cilantro, torn
- Optional: sriracha
Method
- In a medium bowl, combine the sugar, rice vinegar and salt, then stir to combine. Add the cranberries and carrots and toss to coat. Let stand at room temperature while you make the rest of the sandwich.
- Preheat the broiler. Slice the baguette pieces almost all the way through lengthwise and open each like a book. Spread a tablespoon of mayo on the cut sides of each piece. Place on a sheet pan and reserve.
- In a large sauté pan over medium heat, drizzle the oil and add the onion. Stir for 5 minutes, until softened. Add the garlic and ginger and stir for a minute, then add the turkey and sprinkle with fish sauce, five-spice powder and sugar. Stir until the turkey is heated through. Remove from heat and keep warm.
- Place the prepared baguette slices under the broiler and broil until the mayonnaise is bubbly. Fill each baguette with the turkey mixture, then top it with cucumber slices, cranberry mixture, jalapeño and cilantro. If desired, drizzle with Sriracha sauce.
Classic Wild Rice Soup with Turkey
Ingredients
- 1/2 cup yellow onion, finely chopped
- 4 Tbsp (1/2 stick) butter
- 1/4 cup flour
- 4 cups chicken stock
- 2 cups cooked wild rice, medium grain
- 1/2 cup carrots, grated
- 1 cup cooked turkey, shredded or chopped
- 1/4 cup almonds, slivered
- 1/2 teaspoon salt
- 1 cup milk or half and half
Method
- In a large saucepan, melt better over medium heat. Sauté onion 5-10 minutes, until soft.
- Add flour and stir, then gradually whisk in stock to prevent lumps.
- Add wild rice, carrots, turkey, almonds, and salt, and simmer 5 minutes.
- Add milk or half and half and heat through.
Mashed Potato and Bacon Pizza
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 12-oz frozen pizza dough, thawed
- 1 1/2 cups mashed potatoes, seasoned
- 4 slices bacon, cooked and crumbled
- 1/2 cup canned corn, drained
- 1/4 cup red onions, slivered
- 1 1/2 cups shredded Asiago cheese
Method
- Preheat the oven to 425F. Spread oil on a large sheet pan, and place the thawed pizza dough on the oil. Press the dough out into a 12-inch circle, and then put the pan on top of the stove so the dough will be warm as it rises. Let stand for about 5 minutes. Bake the pizza dough for 7 minutes.
- Remove dough from oven and dollop spoonfuls of mashed potatoes over the crust. Gently spread to cover, leaving a small rim uncovered. Sprinkle the crumbled bacon, corn and red onions over the mashed potatoes, and tap lightly with a spoon to make sure they sink in a little. Cover with Asiago cheese.
- Bake for another 15-18 minutes, until the cheese is golden brown and the crust is golden. Transfer to a cutting board and cut into 8 wedges. Serve immediately.
Roast Turkey Hash
Ingredients
- 2 Tbsp vegetable oil
- 1 1/2 cups roast turkey, diced
- 1 cup onion, diced
- 1 cup red pepper, diced
- 1 cup boiled or roasted potatoes, diced
- 1 cup cooked butternut squash, diced
- 1 teaspoon dried sage
- 1 teaspoon garlic powder
- Pinch of cayenne pepper
- 2 Tbsp water
- Salt and pepper, to taste
Method
- In a large skillet, heat the oil over medium-high heat. Sauté the onions and peppers for 6-8 minutes until they begin to soften.
- Add the spices and sauté for another minute. Add the potatoes, squash and turkey. Adjust the heat under the skillet to very hot.
- Slightly mash the mixture in the skillet and let it brown for several minutes before stirring. Slightly mash the mixture again, and let sit for another few minutes to continue browning thoroughly.
- Add the water and scrape the brown bits from the bottom of the pan.
- Cook another minute until the water is absorbed. Add salt and pepper to taste.
