Are you wondering what delicious recipes you can make with all your Thanksgiving leftovers? Well, wonder no more… check out the my recipes & quotes in AM New York.
Giving leftovers a makeover
Don’t let the party end tomorrow night. Chances are your fridge will be stocked with food, and your home filled with friends and family all weekend. So why not give your Thanksgiving meal a second chance to shine?
Cathie Filian, co-host of DIY Network’s “Creative Juice,” suggests turkey potpie as a good option. “Pre-made pie crusts are on super sale this time of year. Just mix the turkey with a can of mushroom soup and veggies and you’re done. You can also make the pies in small ramekins, use cookie cutters to cut shapes out of leftover crusts and use the shapes to decorate the tops of the pies.”
Keep in mind that for leftover turkey to be safe, it must be stored properly. “Be sure to carve the whole thing and let it cool before you put it away; you don’t want to put it in the refrigerator when it’s warm,” Filian says. She also suggests storing it with little oxygen. “You don’t need to go as extreme as vacuum-packing; if you’re using Ziploc, double bag it.”
Filian is such a fan of leftovers that she has them on the brain when she’s cooking for the main event. “If I know there’s a family favorite, I’ll double it to make sure there are plenty of leftovers.”
One of Filian’s go-to family recipes is cranberry salsa. “Thanksgiving weekend is all about football, so I like to have avocado dip and salsa. I buy salsa from the supermarket’s refrigerator section, drain it and stir in about a quarter of a cup of fresh cranberry sauce, adding more to taste. It’s great because it’s sweet and hot.”
Turkey Pot Pie
1 pound turkey, cut into small cubes
4-5 slices of butter
1 large onion
8 ounces sliced mushrooms
1/2 cup dry white wine
1 can condensed cream of mushroom soup
1 1/2 cups frozen peas, corn and carrots (thawed)
1 egg yolk
1 tablespoon water
2 purchased pie crusts (rolled)
Over medium heat in a large skillet, brown the turkey pieces in butter. Once brown remove the turkey from the pan and add thinly sliced onion, cook for 2 minutes, add the mushrooms and cook until tender.
Remove the onions and mushrooms from the pan and set aside. Add the wine to the pan; stir to loosen the any pieces. Add the mushroom soup, Bring to a boil. Stir in the peas, corn carrots, onion mushroom and turkey. Remove from heat.
Preheat oven to 425°. Place one crust into a 9” pie, fill with soup mixture. In a small bowl, blend the water and egg with a fork. Brush the edge of the pie crust with the egg and water, place the second piecrust onto top. Use a fork to seal the edges together. Brush the edges with the egg and water.
Bake 30 minutes
Courtesy of Cathie Filian
Leftover Stuffing Casserole
2 cups of turkey, cut into small cubes
1 1/2 cup leftover stuffing
1 1/4 cups organic chicken stock/broth
2 tablespoons flour
1/4 cup cold water
1 package frozen broccoli, cooked & drained
1/4 cup sour cream
Preheat oven to 350 degrees. Place the stuffing evenly across the bottom of a greased casserole dish. Next add a layer of turkey.
Heat the chicken stock to boiling. In a small bowl blend the flour and cold water. Add to the boiling stock. Reduce the heat to low and stir constantly until thickened. Add the broccoli and sour cream, stir to blend.
Pour stock mixture over the turkey and stuffing. Bake for 15 minutes, remove from oven and top with cheese, bake for 5-10 minutes more or until the cheese is melted.
Courtesy of Cathie Filian