Thanksgiving is over and most of the food was gobbled up, but there are always leftovers. I mean, that's one of the perks, right? But we were tired of the same old turkey noodle soup or tetrazzini, so we ventured out and tried some fresh new takes on Thanksgiving leftovers. Hope you have the chance to try one - or all of these after Black Friday shopping or to watch some Sunday football. Enjoy!
Turkey Potato Chowder
Total Time: 35 minutes
Serves: 6
- 2 tablespoons butter
- ½ small onion, diced
- 1 clove garlic, minced.
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 teaspoon Italian seasoning
- 3 cups leftover mashed potatoes
- 2-3 cups cooked turkey, shredded or cubed
- 1 cup half and half
- 1/2 cup corn, frozen
- salt and pepper (to taste)
- optional cheddar cheese, sliced green onions, and cooked crumbled bacon for topping
Cooking Instructions
In a large stockpot or 5.5-quart Dutch oven, melt butter over medium-high heat, until it starts to bubble, about 1 minute. Add onion and garlic and sauté until soft and tender and starting to brown, about 3-4 minutes.
Add flour and mix well until evenly combined with the onion mixture and continue to cook for another minute. Whisk in stock and Italian seasoning and mix well. Bring the mixture to a simmer and stir constantly until it thickens, about 3-4 minutes.
Add in mashed potatoes and stir until all the potatoes have broken up. Let the soup simmer over medium heat for 8-10 minutes until thickened, stirring occasionally.
Add turkey and half and half. Cook until heated through, about 3-5 minutes. Stir in corn to warm through and season with salt and pepper to taste.
Ladle into bowls and top with shredded cheddar cheese, bacon, and some green onions, if desired.
Coconut Turkey Curry
Serves: 4
Total time: 30 minutes
- 1 tablespoon vegetable oil
- 1 medium onion, diced.
- 1 tablespoon garlic, minced.
- 1 teaspoon fresh ginger, grated.
- 1 tablespoon curry powder
- 1 (13.5 ounce) can coconut milk
- 1 cup turkey stock (or chicken stock)
- 1 tablespoon sugar
- 2 tablespoons lime juice (or lemon juice)
- 2 cups leftover cooked turkey, cut into 1-inch cubes.
- 2 carrots, sliced 1/4 inch thin
- 1 tablespoon fresh cilantro, finely chopped.
Cooking Instructions
Heat oil in a large skillet over medium-high heat until the oil sizzles, about 1 minute. Add onion, carrots, garlic, and ginger and sauté until fragrant, about 1 minute.
Add curry powder and stir well until evenly combined. Continue to cook for 1 minute.
Add coconut milk, turkey stock, sugar, and lime juice. Stir well to combine and bring the sauce to a boil. Reduce to medium heat and let the sauce simmer for 15 minutes until thickened a bit.
Add cooked turkey, mix well and cook until heated through, about 3-4 minutes.
Top with fresh cilantro and serve warm with Coconut Rice or Steamed Rice.
Cranberry Sauce Oat Bars
Total Time: 50 minutes
Serves: 9
- 3/4 cup butter, softened to room temperature
- 3/4 cup brown sugar
- 1 & 1/2 cups rolled oats
- 3/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- pinch of salt
- 1 cup cranberry sauce
- 3 tablespoons butter, melted
- 1/4 cup brown sugar
- 1/2 cup rolled oats
- 1/3 cup pecans, finely crushed
- 1 teaspoon ground cinnamon
Cooking Instructions
Preheat oven to 350 F.
In a large bowl, use a hand mixer or stand mixer to cream together butter with brown sugar until light and fluffy. Add rolled oats, flour, vanilla, baking powder, and salt. Continue to mix until fully combined. The mixture will resemble crumbs.
Transfer the mixture into a 9-inch square baking pan, and firmly press it in to create an even layer on the bottom. Layer and spread cranberry sauce on top.
Make the pecan oat topping: In a shallow saucepan, melt butter over medium heat. Once melted, remove from heat and stir in brown sugar, oats, pecans, and cinnamon. Stir until fully combined. Sprinkle and evenly distribute the topping on top of the layer of cranberry sauce.
Bake for 30 to 35 minutes until lightly browned. Place on a wire cooling rack to cool down and cut into 9 even squares.
