Thanksgiving is over. The turkey was delicious, crispy skin and juicy meat complimented with tart cranberry sauce. The potatoes whipped to perfection, dressed with thick giblet gravy. The yams were so sweet, so good, their taste still lingers on the palate. Let’s not even get started on what a treat the pumpkin pie was…
Now that the holiday is over, everyone has said their good-byes and headed home, but you have a fridge full of leftovers. Never fails, does it? No one is really interested in eating turkey straight off the bird anymore, and plain mashed potatoes are… well, plain. So the challenge is how to get your family to eat all this food you slaved over yet again!
With that in mind, I’m excited to share two of my favorite recipes for Thanksgiving leftovers that my family absolutely loves!
Leftover turkey dark meat
Pre-cut frozen puff pastry squares
Leftover potatoes (white or sweet)
2 eggs for egg wash, whisked
Spray Pam (or equivalent) on baking sheet, or take a paper towel that was slightly dipped in oil and grease down pan, then add flour to cover lightly. Lay pastry squares on sheet, without overlapping. In the center of each puff pastry square add a spoonful of potatoes and pieces of the leftover dark meat. Bring two diagonal sides to meet in the middle and pinch to close. If there are open spaces in the corners, gently pinch the dough to seal the edges. Using a pastry brush add egg wash to entire top of pastry. Place pastry on baking sheet, leaving adequate space in between each square. Bake at 350°F for approx 15 mins, or until dough looks puffed and golden brown on top.
Turkey Vegetable Soup with Barley
Turkey Stock (use water and add seasoning as a substitute)
2 large carrots or 1 bag regular carrots, cut in half-pennies
4 celery ribs, diced
2 medium onions, cut in half then sliced
2 cloves garlic, minced fine
6 oz dry barley (use more for a thicker soup)
Leftover dark turkey meat, cubed remove all bones, connective tissue & fat)
3 bay leaves
½ tablespoon lemon juice
3 good shakes of dried parsley
Salt & pepper to taste
Splash of olive oil for cooking vegetables
In bottom of large, preheated stock-pot, add olive oil, garlic, and onions. Cook on high heat until garlic starts to brown and onions look translucent. Add carrots and celery, cooking for several minutes. Add barley and parsley at this time, cooking until barley turn a bit of brown.
Add stock, bay leaves, lemon juice, and bring to a gentle boil. Reduce heat to a simmer and, when barley is partially cooked (kernels will look a bit soft and white), add turkey meat. Stir gently and cover for about 1 to 1 ½ hours. Remove bay leaves (they will float to the top) and stir in salt and pepper, cook for additional 5 minutes. Soup is ready when barley is al-dente.
As I said, my family really love these delicious dishes. So much so that you’d never know they were eating leftovers. My kids (all three, a true miracle!) can’t get enough of the Turkey Turnovers and my husband really loves the soup, especially the fact that it offers a “light change after all the heavy turkey meals.” We hope you enjoy as much as we do! -Sarah K
Blog entry & recipes courtesy of AJ Madison resident chef Sarah Klinkowitz.