I am a member of a large extended family, so Thanksgiving leftovers tend to vanish within a day or two. But many woke up this morning to a fridge bursting with turkey, mashed potatoes, sweet potatoes and cranberry sauce. In case you need help figuring out what to do with all the leftovers, here are a few ideas I gathered.
A Good Life Café Gluten-Free Mulligatawny Stew
I asked chef Gary Greenwood of A Good Life Cafe & Juice Bar at 274 25th St. in Ogden to share a favorite turkey recipe and he generously revealed the secrets to one of his most popular menu items. (In other words, if you don’t feel like making this mouthwatering stew you can buy it at the restaurant! Check out their website for hours and the rest of the menu.)
- Leftover turkey bones
- 3 tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- 2 carrots
- 3 ribs of celery
- 3 cloves of garlic
- 1 apple
- 1 large russet potato
- 1 large sweet potato
- 2 pounds of cubed leftover turkey meat
- 6 cups heavy cream
- 4 tablespoons cornstarch
1. Place turkey bones, carcass and filtered water in a large pot and bring to a boil. Simmer for 90-minutes or until water reduces by half. Strain liquid, discard bones and save liquid for soup stock.
2. In a separate large pot, add extra virgin olive oil, onion, carrots, celery and cloves garlic. Peel and dice the apple and potatoes and add those, too.
3. Saute on medium heat until vegetables start to brown.
4. Add turkey meat and heavy cream, ½ of the soup stock, sea salt and pepper.
5. Simmer on medium heat for one hour, stirring occasionally.
6. Check consistency and flavor. Add more cream if you like it thicker and more turkey stock if you like it with more broth.
7. Season with tobasco or other favorite seasonings to make it spicy.
8. In a bowl, whisk together cornstarch with 4 tablespoons filtered water. When combined, slowly whisk the cornstarch mixture into the soup to thicken. Simmer on low for 20-30 minutes stirring often.
9. Garnish with diced green onions or chopped apples when ready to serve.
Have a Monte Cristo
Ogden resident Paula Garrett has come up with a simple Monte Cristo that is sure to hit the spot. This is especially useful if your traditional meal includes both ham and turkey.
- Sandwich bread
- Dijon mustard
- Gouda or Swiss cheese
- Sliced ham
- Sliced turkey
- 1 egg
- 2 tablespoons milk
- 1 tablespoon olive oil
- Raspberry jam
1. For a single serving, spread Dijon mustard on one slice of bread, then top it with the cheese, ham and turkey and the second slice of bread.
2. In a bowl, beat together one egg and two tablespoons of milk until smooth.
3. Heat a skillet with oil until a drop of water sizzles in the hot pan.
4. Dip the sandwich in the egg mixture to coat both sides (the same way you would to make French toast).
5. Cook over medium heat until golden brown flipping halfway through the process.
6. Enjoy the sandwich dipped in a side of raspberry jam. According to Garrett, the jam is the most important part.
How about a cranberry cocktail to get into the holiday spirit?
The internet is filled with recipes to use leftover jellied cranberry sauce to flavor both alcoholic and non-alcoholic drinks. Choose your favorite and bottoms up!
Need more cranberry ideas?
Muffins make a tasty breakfast or easy on-the-go snack. Here is a simple muffin recipe modified to include cranberries and orange juice. (recipe makes 12 muffins)
- 2 cups flour
- 3/4 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh cranberries
- 1 egg
- 3/4 cups orange juice
- Grated orange peel (enough from about 1 orange)
- 1/2 cups vegetable oil
1. Preheat the oven to 400 degrees and grease the cups of a muffin tin.
2. Combine flour, sugar, baking powder, baking soda and salt in a bowl and stir; stir in cranberries.
3. In a separate bowl beat egg, orange juice, vegetable oil and the grated orange peel.
4. Pour wet ingredients into dry ingredients and stir just enough to moisten.
5. Fill greased muffin cups 3/4 full with batter. Sprinkle tops with sugar and bake at 400 degrees for 15-20 minutes until lightly browned and firm to the touch.
Hash it out
The nice thing about hash is it can be modified to take advantage of ingredients you have on hand. Ogden resident Patti Miller has developed a method for hash that easily incorporates leftovers from your Thanksgiving meal.
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
- 1 yellow onion, diced
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 cup sweet potato
- 1 cup cooked turkey, cut into bite-sized pieces
- 1 cube chicken boullion
- 1 cup of fresh spinach
1. Heat oil in a skillet (Miller uses enameled cast iron).
2. Sauté garlic (or more garlic to taste) and onion, cook until it begins to soften. Add rosemary and thyme.
3. Add sweet potatoes and turkey. Sauté until lightly browned.
4. Dissolve cube of chicken bouillon in ½ cup warm water (Patti recommends Not-Chick’n natural bouillon found in the health foods section), add to skillet and cook until liquid dissolves.
5. Add spinach and sauté for a minute more, removing from heat before the spinach begins to wilt.
6. Season with black truffle sea salt or salt and pepper.
BONUS: This dish is also delicious with Brussels sprouts, red potatoes, celery, zucchini, broccoli, fried eggs or a variety of other proteins and vegetables. Take an inventory of your kitchen and be creative. If you are still looking for ways to use up the leftover turkey, consider using it in white bean chili, as the meat in a favorite pasta dish or as a pizza topping. Whatever your preferences are, you are not limited to the same Thanksgiving meal on repeat.