METRO IMAGE Now that the once perfect looking turkey has been cut up and devoured, use the leftovers for these recipes from Joanne Smith.
I hope everyone had an amazing Thanksgiving filled with friends, family and of course food. Lots and lots of fabulous food. And now I hope you have lots of stretchy pants handy to help in your recovery this week.
As I’ve mentioned before I always strive for lots of leftovers at Thanksgiving but rarely am I successful. There are so many delicious recipes that use leftovers. The three I’ve included today are from a magazine I found years ago. The really great angle on these is that they basically use three leftovers — turkey, potatoes and cooked veggies. For the veggies you can use almost anything you have although green beans, carrots and peas or a combination tend to work best. As with most recipes you can spice it up or down, add other veggies or herbs to suit your own taste and just make it fit your family.
The recipes also generally use 2 cups of chopped cooked turkey. So if you don’t want to make these right away you can chop up your leftover turkey then freeze it in 2 cup portions in an airtight container or a zippered bag.
Voila! An easy future supper preparation is good to go.
I hope these become fast family favourites in your home. And you better get those Thanksgiving calories worked off quickly because Christmas season is coming soon!
PS. A very happy 69th anniversary to my parents Orville and Ethel Barnstable. What an amazing accomplishment!! Love you!
Joanne Smith is a registered dietitian.
Turkey Soup with a Curry Twist
2 Tbsp olive oil
1/4 cup finely chopped onion
1-2 cloves finely chopped garlic
1-2 tsp curry powder
2 cups diced cooked turkey
2 cups cooked veggies (carrots, green beans or peas)
2 cups mashed potatoes
2 cups milk
Salt and pepper to taste
1. Heat olive oil in a large pot to medium heat. Add onions and garlic and cook until tender, about 2 minutes.
2. Add curry powder, more or less to personal taste and stir for 1 minute.
3. Mix in cooked turkey, veggies, mashed potatoes then whisk in milk stirring until smooth.
4. Simmer stirring often until heated through, about 10 minutes.
5. Season with salt and pepper and more curry powder if desired.
6. Simmer about 5 more minutes then ladle into soup bowls and garnish with a teaspoonful of sour cream or yogurt and a sprig of fresh cilantro or parsley.
Post Thanksgiving Patties
1 Tbsp olive oil
2 Tbsp minced onion
1-2 cups finely chopped cooked turkey
1 cup leftover cooked veggies cut into small pieces, unless you use peas they can stay whole
3 cups mashed potatoes
1/2 tsp garlic salt
1/2 tsp fresh ground pepper
1. Heat 1 Tbsp olive
oil in a large frying pan over medium heat. Add onion and cook until soft, about 1-2 minutes.
2. Put cooked onion into a large bowl. Turn heat off but keep oil in frying pan to use later.
3. Add the turkey, veggies, mashed potatoes and seasoning.
4. Divide mixture into 8-10 equal pieces. Form each piece into a ball then flatten to form a pattie.
5. Put 1 Tbsp oil in the same frying pan and heat to medium heat. Place patties in frying pan and cook for 5 minutes then flip to other side. Cook until golden brown.
These are delicious served warm and can make a great little appetizer.
Potato Pie
1 Tbsp olive oil
2 cloves garlic
3 Tbsp finely chopped onion
2 cups cooked veggies cut into bite size pieces
2 cups finely chopped cooked turkey
1/4 cup cream
1/2 cup milk
1/4 cup cooking wine
1/4 tsp salt
1/4 tsp fresh ground pepper
1 tsp dried sage or 2 tsp chopped fresh
2-3 cups mashed potatoes or enough to cover top of baking dish about 1-inch thick
Fresh parsley for garnish
1. Heat oil in a large frying pan over medium heat. Add garlic, onion and veggies and cook until onion is soft, about 2 minutes.
2. Add turkey, cream, milk, wine, salt, pepper and sage. Simmer for 5 minutes or until hot throughout, stirring often.
3. Pour hot turkey mixture into a baking dish.
4. Heat mashed potatoes in microwave until quite warm. Spoon over turkey mixture spreading evenly until about 1″ thick.
5. Place in centre of oven and broil about 5 minutes checking it often so it doesn’t burn. Broil until it is bubbling.
6. Remove from oven and garnish with a bit of butter and fresh parsley.
Serve while hot.
