Tuesday, November 20, 2012

Thanksgiving Dinner "Do-Over"

I’m sure by now everyone has their Thanksgiving menus finalized. Grandma’s bringing the pie, Auntie is bringing the rolls and your crazy cousin is bringing his latest flame, right? If you lucked out and you’re hosting the big feast, there’s one perk that easily gets overlooked. YOU GET ALL THE LEFTOVERS!!!

Since I’m the queen of “Dinner Do-Overs”, Thanksgiving is like my Super Bowl! I spend all year thinking up new and exciting ways to re-use those traditional dishes for the next few weeks because let’s face it, turkey sandwiches can only take you so far.

Kasey’s Top 10 Thanksgiving Dinner Do-Over Dishes:

1. The Thanksgiving Sandwich - This is obviously the staple, and not gonna lie, my favorite. Layering turkey, stuffing, cranberry sauce in between two slices of honey oat or potato bread with a light spread of mayo... well honestly, that’s just heaven!  

2. Thanksgiving Pie - This dish utilizes almost everything from your feast! Get a store bought pie crust, lay it into a pie dish and bake for 15min to get it golden. Now layer in your turkey, cranberry sauce, green beans and a little gravy. Top it off with stuffing or mashed potatoes and bake for 25 minutes. YUM!

3. Butternut Squash Soup - Have some leftover roasted butternut squash? Throw it into a food processor with a little heavy cream or milk. Heat, serve, and you’re good to go!

4. Gnocchi - You can see the full recipe here but basically all you do is take those leftover mashed potatoes (sweet potatoes work too sans marshmallows) and combine them with an egg and some flour and you’re good to go!

5. Pumpkin Ravioli - Now this is a new one that I was pleasantly surprised with! Did you know that you can scoop out the filling of pumpkin pie and use it for pumpkin ravioli!? Guess what, now you do! Scoop spoonfuls of filling onto pre-made ravioli sheets (use Nasoya’s wonton wrappers for a quick fix). Boil water in a deep pan (not pot) and drop filled ravioli into the water and cook for about 5 minutes. Top with a brown butter sage sauce or a sweet white wine sauce. YUM!

6. Pilgrim’s Pie - A spin on Shepard’s Pie but using your T-Day ingredients. In a glass casserole dish, layer chopped turkey, a little gravy, corn and mashed potatoes. Throw it in the oven, bake and serve!

7. Turkey Stock - This is an obvious choice no doubt, but it’s still a staple. When everyone is in a food coma after dinner, remove all the meat from the turkey and place the carcass in a large stock pot with a stick of celery, a cut-up carrot, half of an onion and a bay leaf. Fill ¾ of the way with water and let simmer for at least an hour. Strain the stock and let cool. Once it’s done, put the stock in ice trays and freeze, then throw them in a labled plastic baggy. Now you’ll have stock year round to help flavor many dishes!

8. Turkey Soup - So remember that stock you just made? It’s time to use it! Add lots of carrots, celery, and onion into a stock pot and saute with a little oil. Add in your stock and some of the leftover turkey meat. Cook up some noodles or rice on the side (prevents soggy noodles) and serve together. Talk about comfort food!

9. Turkey Tertrazzini - I’m going to be honest with you... this one isn’t my favorite, but I know of a lot of people who make this one with leftovers, so I figured I’d share. Basically what you do is mix in a can of cream of mushroom soup with turkey, pour that over cooked noodles in a casserole dish, top with breadcrumbs and bake it up.

10. Ginger Carrot Soup - This is the newest of the bunch and I’m super pumped about it! If you make glazed carrots this recipe is the perfect “do-over”. Puree the glazed carrots, juices and all with 1 tbsp of fresh ginger. Add in a little vegetable stock if it’s too thick. Heat it up and serve! So good!

Hope everyone has an amazing holiday with their family and friends! Share your Thanksgiving food pics over on the Facebook page too! www.facebook.com/kaseyskitchen