Susan Stone: The day after Thanksgiving: All those leftovers | SkyHiNews.com

Susan Stone: The day after Thanksgiving: All those leftovers

Susan Stone
Highland Foodie

The day after Thanksgiving is, in my opinion, better than the day itself. Not that I don’t love Thanksgiving. I do!

The work is done, the meal is served; leftovers wait. With a little creativity, you can enjoy not only repeats of the meal, but new meals transformed from the leftovers.

We all know about turkey carcass soup – for those who don’t, it’s as easy as placing the turkey bones in a large soup kettle with roughly chopped aromatics like yellow onion (leave the peel on for beautifully colored stock), celery, carrots and pepper, cover with water and let simmer. This can be started after the meal Thanksgiving Day – just remember to buy extra veggies for the soup pot. When there is no crispness left in the vegetables and the meat falls off the bone, remove the vegetables and discard (they’ve done their job, trust me), pick the meat off the bones, and return to the pot with fresh vegetables, discarding the bones. Add any of the following: minced garlic, chopped mushrooms and season to taste with marjoram, salt, pepper, chopped parsley and (optionally) Tabasco or chipotle sauce.

You can add more leftover turkey meat to the soup if you want, but save some for sandwiches and turkey salad.

Slice crusty bread (or Stuffing Bread), spread with dressing/stuffing and add turkey, cream cheese and cranberry relish. Lettuce optional, or, you could smash some leftover green bean casserole on instead. Best if warmed in the toaster oven before adding the cranberry relish and cream cheese.

Wildly more sophisticated is a variation of the classic hot-brown sandwich. An open-faced turkey sandwich covered with heated turkey gravy. It’s as simple as that.

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Stuffing Bread is back by popular demand for those who didn’t spend enough time slaving in the kitchen in the first place. Well worth the effort, it tastes just like stuffing.

Mix and let rise in your bread machine and save time by baking it in the oven.

Stuffing Bread

2 Tbs. butter

1/2 cup onion, cut in small dice

1/4 cup celery, cut in small dice

1/2 to 1 cup water

2 tsp. dry yeast

1 large egg

3 cups unbleached all-purpose flour

2 tsp. chicken bouillon powder

1 tsp. onion powder

1 tsp. dried thyme

1/2 tsp. ground sage

1 tsp. dried parsley

1/2 tsp. celery seeds (optional)

Melt the butter in a small skillet over medium heat; add the onion and celery and cook slowly until soft, about 5 minutes. Remove from heat and cool the veggies. Place the remaining ingredients in the order listed into the pan of your bread machine. Start the machine’s dough cycle. Once the dough is mixed (5 minutes), add the cooked vegetables and as much water as needed to form a pliable dough. Place in loaf pan sprayed with cooking spray after dough cycle ends. Preheat oven to 375 degrees. Slash the top of the dough down the center, and bake for 35 to 40 minutes, until golden brown and hollow sounding when tapped on the bottom (remove it from the pan to perform this test). Place bread on its side on a rack to cool completely before slicing.

Follow this delicious recipe adapted from an old, but reliable cookbook from the 80s – Jane Brody’s “Good Food Book.”

Turkey Waldorf Salad

For the salad:

2 cups diced turkey

1 apple, unpeeled, diced

1 stalk celery, diced

1/4 cup Craisins (dried cranberries)

1/4 to 1/3 cup chopped walnuts or pecans

For the dressing:

3 tbs. plain low-fat yogurt

2 tbs. mayonnaise

2 tbs. orange juice

1 tsp. grated orange rind

In a medium bowl, combine all the salad ingredients. In a small bowl, combine all the dressing ingredients. Pour the dressing over the turkey mixture and toss the salad.

Ramp up this salad by toasting the nuts and using two different colored apples – green and red, half of each. Use the remaining halves to slice and serve alongside the salad.

Enjoy the time you spend with your friends and family and be sure to offer care packages to friends who live alone. They’ll appreciate it more than you’ll ever know. And remember to give to our local food banks.

” Contact Susan Stone at (970) 531-1952 or whistle@rkymtnhi.com

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