Leftover fatigue? Here’s a quick recipe to make that turkey last
Turkey sandwiches on Friday are pretty tasty. And there’s nothing wrong with a warmed-up remake of the Thanksgiving feast for lunch on Saturday.
But come Saturday night, all that Tupperware filled with mashed potatoes and sliced turkey are starting to look downright unappetizing.
We turned to the ever-imaginative Laura Laiben, owner of the Culinary Center of Kansas City, for a few ideas on how to reinvent some of those leftovers. If the combination of turkey, cranberry sauce and stuffing works beautifully together on your plate, they’ll do the same on a sandwich, she says.
“Use that cranberry sauce as a ‘condiment’ on your sandwich,” she says. “Or warm up a bit of stuffing and use it as a layer on your turkey sandwich.”
If you invested in a huge bird, and you know that by Sunday your family will rebel if you pull the platter out again, consider making a layered casserole and freezing it for another time. It’s as simple as this: Grease a 9-by-12 inch pan and layer with turkey, then gravy, then stuffing. Cover with gravy, seal it and freeze it. On a chilly day in December or January, you’ll have an easy meal.
Another tactic: Rethink some of your other leftovers. For instance, all those mashed sweet potatoes would make a mighty fine pie, Laiben says. Or, try adding egg, corn and seasonings to your leftover mashed potatoes, form into patties, then pan fry them. And cranberry sauce is a perfect addition to your morning power shake.
Finally, possibly the best idea for “dealing” with leftovers is to share the wealth.
“Wrap your leftovers and take them to a shut-in neighbor or friend to make their day,” she says.
Laiben shares her go-to recipe for leftover turkey. If you’re working off those extra pounds the holiday has packed on you, it’s easy to bring the fat content down by using low-fat sour cream and skim milk, she notes.
“DAY AFTER” TURKEY STROGANOFF
- 1 pound chopped cooked turkey
- ½ cup chopped onion
- 1 tablespoon butter or olive oil
- 1 can prepared cream of mushroom soup with ½ can milk
- 1 cup sour cream
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Brown the onion in the olive oil or butter. Combine the seasonings, soup and milk and simmer 20 minutes. Add turkey and sour cream and heat through.
Serve over egg noodles.