Today it’s all about Thanksgiving leftovers and clever ways to work them into new dishes! I’m pretty excited for Thanksgiving (and of course Black Friday)! I’m sure by now the menu is finalized and you have a game plan for the day of because you’re just awesome right? Of course! The biggest challenge to work into other dishes is of course the turkey, ham or prime rib. I mean I like turkey sandwiches with extra stuffing but honestly how many turkey sandwiches can you have?
This recipe is genius! How easy and smart is this?! For a lighter option use wheat pasta.
Heat the oil in a heavy large frying pan
over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes.
Add the carrot and celery and saute until the vegetables are tender, about 5 minutes.
Add the turkey
and saute 1 minute.
Add the marinara sauce.
Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead.
Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer
Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes.
Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed.
Serve with the Parmesan
These tasty little treats would be perfect to make in the middle of the week with your leftover mashed potatoes.
- 2 tablespoons milk
- 1/2 teaspoon pepper
- 1/2 teaspoon chopped green onion
- 2 egg yolks, beaten
- 3 tablespoons all-purpose flour
- 4 cups mashed potatoes
- 1 egg, beaten
- Sifted dried bread crumbs
- Peanut oil, enough to fill pan 1/2-inch
Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes.
Chill and then shape using an ice cream scoop.
Dip in the beaten egg, then roll through bread crumbs.
Fry each croquette in shallow oil until brown on all sides.
**Cook’s Note**: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.
30 Minute Turkey Chili
Anything under 30 minutes to make catches my attention and this is such a hearty meal for those cold nights.
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 5 cloves garlic, chopped
- 1 tablespoon kosher salt
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
- 1 pound ground turkey
- 1 (12-ounce) Mexican lager-style beer
- 1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
- 1 (15 1/2-ounce) can kidney beans, rinsed and drained
- Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional
Heat the olive oil in a large, heavy skillet over medium-high heat.
Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
Stir in the tomato paste and the chipotle chile
and sauce; cook 1 minute more.
Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.
Add the beer and simmer until reduced by about half, about 8 minutes.
Add the tomatoes–crushing them through your fingers into the skillet–along with their juices and the beans; bring to a boil.
Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
Ladle the chili into bowls and serve with the garnishes of your choice.
**Cook’s Note**: A skillet’s larger surface area reduces sauces faster than simmering in a saucepan.
Extra Veggie Frittata
Ok I’m loving this idea for leftover veggies! It’s so simple and easy to make! Perfect snacks for anytime of the day.
- 8 eggs
- 1 cup milk
- 1/2 cup stuffing
- 2 cups leftover cooked veggies (broccoli or cauliflower, green beans)
- salt and pepper to season
- 2 tablespoons olive oil
- 1 cup grated cheddar
Beat 8 eggs, 1 cup milk and salt and pepper.
Heat 2 tablespoons olive oil
in an ovenproof 10-inch nonstick skillet over medium-high heat; add the egg mixture and cook 2 minutes.
Reduce the heat to medium-low, top with grated cheddar and cook 10 minutes.
Broil 3 minutes, then slice.
One word- delish! I am definitely going to make these for a little post lunch treat! You could even freeze half of them for later and just heat them up when you need them. For a lighter option substitute the sugar for Splenda.
- 12 (2 3/4-inch) squares of dough (phyllo)
- 6 tablespoons cranberry sauce
- 1 egg yolk
- 1 tablespoon heavy cream
- Sanding sugar
Preheat oven to 400 degrees
Arrange squares of dough in cups of a mini-muffin pan.
Top each square with 1 1/2 teaspoons cranberry sauce; fold in edges.
Freeze for 30 minutes.
Beat together egg yolk and cream.
Brush tartlets with egg wash; sprinkle with sanding sugar.
Bake at 400 degrees until golden, 30 to 35 minutes
Have a sweet day!