Press: AM New York ~ Thanksgiving Leftovers!

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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

By Lucy Cohen Blatter

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.”

 

RECIPES:

Turkey Pot Pie

Ingredients:
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)

Steps:
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

Ingredients:
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
Cheddar cheese

Directions:
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

Recipe: Sweet and Spicy Salsa made with Leftover Cranberries

Cathie Filian Cranberry Salsa AM New York

Recipe

Sweet & Spicy Salsa made with leftover Cranberries

Ingredients:
Cooked cranberries (sugar & water method)
1 package of salsa
chips

Steps:
Drain the excess juices from the salsa, blend the cranberries into the salsa one scoop at a time until you are satisfied with the sweet to hot ratio.

Serve with corn chips, guacamole or sliced cold cuts, crackers and goat cheese.

For more info on how to prepare cranberries, visit this post.

bake it: Cranberry Sauce and Leftover Ideas

bake it: Cranberry Sauce and Leftover Ideas

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One of my favorite holiday dishes is homemade cranberries. They are really so simple to make, I am not sure why anyone would buy them in the can. I make mine very simple, with just the addition of a little orange zest. You can adapt this recipe by adding nuts, chopped fruit or a little ginger.

Cranberry Sauce

Shopping List:
1 pound fresh or frozen cranberries
2 cups water
2 cups sugar
1 orange

Rinse: Clean cranberries with cool water, discard stems.

Boil: Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally.

Add: Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Remove from heat.

Zest: Add the zest of an orange to the berries and blend well.

Chill: Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled. Can be made the night before.

 

Here are a few ideas for leftover Cranberry Sauce….

Ice Cream: Warm on the stovetop and spoon over ice cream.

Muffins: Add a scoop to homemade muffins.

Salsa: Add to hot salsa! so yummy.

Cheese and crackers: Add a dollop to goat or cream cheese.

Oatmeal: Add some nuts and cranberry sauce to oatmeal.

Cranberry Bars: Make like lemon bars – just substitute the cranberries for lemon.

Add your ideas in the comments!