Leftovers that won't linger after Thursday

News-DemocratNovember 25, 2013 

Leftovers may not be a pretty word most of the year. But at Thanksgiving, it's planned for.

Nothing goes to waste lingering at the back of the refrigerator.

To help along how to creatively use leftover turkey, here are a handful of recipes to try over the weekend, just in case you've still got some food left.

This hearty soup is a good way to incorporate more vegetables and beans into your weekly repertoire.

If you can find turkey broth or stock at the store, by all means use it here, or make your own. If not, chicken broth will be fine.

Black Bean, Turkey and Andouille Chowder

1 tablespoon olive oil

4 ounces smoked andouille, cut lengthwise into quarters, then each piece cut into 1/4-inch quarter-moon slices

1 medium onion, finely diced (1 cup)

1 medium carrot, scrubbed well and cut into 1/4-inch dice (1/2 cup)

1 medium rib celery, cut into 1/4 inch dice (1/2 cup)

5 cups homemade or no-salt-added turkey or chicken broth (see headnote)

1 1/2 cups cooked, no-salt-added black beans (if using canned beans, drain and rinse them)

1 large or 2 small baking potatoes, peeled and cut into generous 1/4-inch dice (1 1/3 cups total)

Kosher salt

Freshly ground black pepper

8 ounces roasted skinless turkey breast meat, cut into 1/4-inch dice (about 1 3/4 cups)

2 tablespoons chopped flat-leaf parsley

Heat the oil in a 4-quart soup pot over medium-high heat. Once the oil shimmers, add the andouille and cook, stirring, for 2 to 3 minutes, until the sausage pieces just begin to brown. Add the onion and stir to coat; cook for 3 to 4 minutes, until it starts to soften. Add the carrot and celery; cook, stirring, for about 5 minutes. Adjust the heat as needed so the vegetables do not brown.

Add the broth, black beans and potatoes to the pot; season with salt and pepper to taste and stir to combine. Bring to a boil, then cover the pot and reduce the heat so the broth maintains a low boil.

After 10 minutes, uncover and add the turkey.

Taste, and adjust the seasoning as needed. Cook (uncovered) for 10 minutes to thoroughly heat the turkey and finish cooking the potatoes.

Remove the soup from the heat, stir in the parsley and serve.

Makes 8 servings, about 1 cup each with 170 calories, 15 grams protein, 16 grams carbohydrates, 5 grams fat, 35 mg cholesterol, 200 mg sodium, 4 grams dietary fiber, 3 grams sugar.

Stephanie Witt Sedgwick, special to The Washington Post

File this one away for a post-Thanksgiving supper and substitute leftover turkey for the chicken. Just add the turkey later since it's already cooked. If you're short on time, use a frozen mix of chopped onion and bell peppers. Just eyeball the amounts or figure a total of 3 cups of the frozen mixture (it's much less than it sounds once defrosted).

Pumpkin Chicken Chowder

2 tablespoons vegetable oil

3 boneless, skinless chicken breast halves cut into bite-sized pieces

2 medium onions, chopped

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

3 garlic cloves, minced

6 cups chicken broth

2 (16-ounce) cans pumpkin puree

1 cup frozen corn

3/4 cup uncooked rice

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Heat the oil in a large soup pot over medium heat. Add the chicken, onions, bell peppers and garlic. Saute until the chicken is no longer pink, 6 to 8 minutes.

Add the broth, pumpkin, corn, rice, basil, salt and pepper. Stir well and bring the soup to a boil, then reduce the heat and simmer covered, until the rice is tender, about 20 minutes. Serve hot.

Serves 6-8, each serving (based on 8) with 216 calories, 5 grams fat, 34 mg cholesterol, 725 mg sodium, 25 grams carbohydrates, 4 grams fiber, 16 grams protein.

"Soup Night: Recipes for Creating Community Around a Pot of Soup"

Turkey Stroganoff with Mushrooms & Cranberries

9 ounces wide egg noodles

2 teaspoons vegetable oil

1 1/2 cups/8 ounces finely chopped onion

1 1/2 cups/4 ounces sliced cremini mushrooms

6 tablespoons/3 ounces dry white wine

6 tablespoons/2 ounces dried cranberries, preferably unsweetened

3 cups/12 ounces shredded cooked white and dark meat turkey

1 tablespoon Dijon mustard

12 ounces reduced fat sour cream

2 tablespoons chopped parsley

Bring a large pot of salted water to the boil. Cook the egg noodles according to package directions. Drain and reserve.

Place a large saute pan over medium heat. Add the vegetable oil and saute the onions and mushrooms until softened and starting to brown, about 8 minutes.

Deglaze the pan with the white wine, and add the cranberries. Simmer until most of the liquid has evaporated, about 2 minutes.

Stir in the turkey, Dijon mustard and sour cream. Remove from heat. Adjust seasoning to taste.

Divide the noodles between 6 bowls. Top with stroganoff mixture. Sprinkle with parsley.

Makes 6 servings, each with 408 calories, 10 grams fat, 30 grams protein, 2 grams fiber, 12 grams sugars, 148 mg sodium, 46 grams carbohydrates, 124 mg cholesterol.

Pumpkin pie dry? Fix it with this parfait recipe and serve on Thursday. Or, indulge in it on Friday. Just layer chopped up pie with whipped cream, apples, walnuts and cranberries for the ultimate leftover dessert.

Pumpkin Pie Parfait

4 small slices pumpkin pie, broken

1 cup plain Greek yogurt

1 small apple, peeled and chopped

2 tablespoons brown sugar

1/4 cup walnuts, chopped

1/4 cup cranberries

In a small pan over medium heat place the chopped apple and brown sugar. Cover and cook until soft, about 5 minutes. Let cool.

In four bowls, layer the whipped cream, broken pie pieces, apples, walnuts and cranberries and repeat layers if needed. Serves 4.

Adapted from recipe by Minnesota food writer, Crystal Grobe

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