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Turkey sandwiches are not the only use for all those leftovers.
One of the best things about Thanksgiving dinner is the juicy, giant roast turkey — and all of the leftovers it provides. However, there are only so many turkey sandwiches one can devour, and a day or two after the big feast, most of us are thinking, “Turkey shmurkey!” The Thanksgiving meal always leaves us stuffed, with a refrigerator full of leftovers. Personally, I’m tired of the turkey noodle soup, turkey tetrazzini casserole and turkey sandwiches, so I’ve come up with some new dishes to creatively use up all those leftovers. I hope these will leave you inspired — not only to clean out the fridge, but maybe even to roast a turkey at least one more time before the next Thanksgiving dinner rolls around.
Turkey hash
Serves 4
Well, it’s been a whopping eight hours since that midnight turkey sandwich, and now we’re craving breakfast! This simple and hearty hash is a great way to use up leftover turkey, gravy and a couple of spuds that didn’t make it into the mashed potatoes.
2 large baking potatoes, peeled and cut into 1/2-inch pieces
5 tablespoons butter
1 large onion, chopped
2 stalks celery, chopped
3 green chilies, such as poblano or Cubanelle, seeded and chopped
1 1/2 cups cooked turkey, chopped
1 cup turkey gravy
1/4 cup chopped flat-leaf parsley
Coarse salt and freshly ground black pepper, to taste
4 large eggs
1. In a small saucepan, cover potatoes with water. Bring to a boil over high heat. Lower the heat and simmer, covered, for 8 to 10 minutes until potatoes are tender. Drain.
2. Melt 4 tablespoons butter in a large skillet over medium heat. Add onion, celery and pepper and cook, stirring occasionally, until tender, about 8 minutes. Stir in potatoes, turkey, gravy and parsley and cook, stirring occasionally, until golden brown. Season with salt and pepper and transfer hash to plates.
3. Melt remaining 1 tablespoon butter in skillet and fry eggs. Serve eggs over hash.
Turkey pho
Serves 6 to 8
Pho (pronounced “fuh”) is a traditional Vietnamese specialty, laden with super-fresh and flavorful ingredients. This version takes advantage of savory roast turkey but can also be made with duck, chicken or pork.
8 cups turkey stock (recipe follows) or reduced-sodium canned chicken stock
3 tablespoons fish sauce
1 tablespoon brown sugar
2 tablespoons rice wine vinegar
8 whole cloves
4 whole star anise
1 3-inch piece fresh ginger, coarsely chopped
3 cups shredded cooked turkey, white and dark meat
1/2 cup sliced green onions
1 hot red chili, thinly sliced
1/2 cup chopped fresh cilantro, plus more for serving
1/4 cup shredded fresh basil, plus more for serving
1 1/2 cup fresh bean sprouts, plus more for serving
4 ounces wide rice stick noodles or rice vermicelli
Lime wedges, sliced jalapeno and hot chili sauce (such as Sriracha) for serving
1. Combine stock, fish sauce, brown sugar, vinegar, cloves, star anise and ginger in a large stockpot and bring to a boil. Reduce to a simmer and cook 30 minutes. Strain stock through a fine sieve into a large bowl, discarding solids. Return to stockpot and bring to a simmer. Stir in turkey, onions, chili, cilantro, basil and bean sprouts.
2. Meanwhile, cook noodles according to package instructions; set aside. Divide noodles among 6 serving bowls and ladle turkey broth mixture over them. Serve, garnished with cilantro, basil, sprouts, lime, jalapeno and hot sauce.
Turkey stock
Makes about 3 quarts
By all means, don’t let those bones get away from you. Perhaps the best thing you can make from your holiday bird is a rich, meaty stock — one that can be pulled from the deep freeze throughout the winter to bring to life hearty soups and stews. If you brined your turkey, be sure to taste the final dish before adding any additional salt to your recipes.
1 turkey carcass, from a 12- to 15-pound turkey, cut into manageable pieces
2 carrots, scrubbed and cut into thirds
2 stalks celery, cut into thirds
1 large onion, cut into sixths
1/2 teaspoon whole black peppercorns
3 to 4 quarts water
Place all ingredients in a large stockpot and cover with water by at least 1 inch. Bring to a boil; reduce to a gentle simmer and cook, skimming foam as needed, for 2 hours. Strain, discarding all solids. Cool completely. Stock can be kept refrigerated for 4 days and frozen for up to 4 months.
Turkey fried rice
Serves 4 to 6
Fried rice is best when made with day-old rice, for freshly cooked rice tends to be too sticky. If you can’t make rice the night before, let it sit in the fridge for a couple of hours before proceeding with the recipe — simply chilling the rice keeps the grains from sticking together.
2 1/4 cups turkey stock or reduced-sodium chicken broth
1 cup uncooked brown rice
3 tablespoons vegetable oil
1 large egg, lightly beaten
1 cup sliced green onions
1 red bell pepper, seeded and chopped
1 carrot, peeled and thinly sliced
1 stalk celery, thinly sliced
2 cups shredded Napa cabbage
1 cup frozen green peas, thawed
3 cups shredded cooked turkey
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
1 to 3 teaspoons chili sauce, to taste
1/4 cup reduced-sodium soy sauce
1. Bring 2 cups stock to a boil in a medium saucepan. Stir in rice, reduce heat, cover and simmer until liquid has absorbed and rice is tender, about 45 minutes. Cover and refrigerate at least 2 hours or overnight.
2. Heat 1 teaspoon oil in a large nonstick skillet; cook egg, stirring to scramble, until completely set. Remove and set aside. Add remaining oil to skillet. Add onion, red pepper, carrot and celery and cook until tender, about 5 minutes. Add cabbage and cook until tender, about 2 minutes. Add rice, peas and turkey; cook until heated through, about 3 minutes. Stir in remaining 1/4 cup stock, vinegar, sesame oil, chili sauce and soy sauce. Cook, stirring constantly, until heated through, about 3 minutes. Stir in reserved egg and serve.
New England shepherd’s pie
Serves 4 to 6
The classic English shepherd’s pie is laden with ground lamb and mashed potatoes. Try this “nouveau” English version with what you have at hand from the big feast. I like to make individual pies — simply use a 10- to 12-ounce ramekin or baking dish and decrease the cooking time to 20 minutes.
3 cups cooked stuffing
1 cup cranberry sauce, plus more for topping (optional)
1 pound sliced cooked roast turkey (white or dark meat)
10 ounces glazed carrots, green beans or any leftover vegetables
4 to 6 tablespoons gravy
3 to 4 cups mashed or sweet potatoes
Heat oven to 350 degrees. Mound stuffing in the bottom of a 9- to 10-inch pie plate. Layer with cranberry sauce, turkey and vegetables. Drizzle with gravy and spread mashed potatoes over the top to sides of dish. Top with more cranberry sauce, if desired. Place pie on a baking sheet and bake until heated through and potatoes are golden, 35 to 40 minutes.
Cornmeal waffles with creamed turkey and cranberry relish
Serves 4 to 6
This decadent dish is perfect for a day-after brunch or dinner, and makes great use of leftover turkey and cranberry relish.
1/2 cup plus 1/4 cup flour
1/2 cup cornmeal
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
6 tablespoons vegetable oil
1/4 cup milk
2 large eggs, separated
3 tablespoons sugar
1 12-ounce can evaporated milk
2 cups turkey stock or reduced-sodium canned chicken broth
3 tablespoons unsalted butter
3 tablespoons dry sherry or cognac
1/2 cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh sage
1/4 cup finely chopped flat-leaf parsley
5 cups shredded cooked turkey
2 cups cranberry relish
1. Heat oven to 200 degrees. Heat waffle iron. In a large bowl, whisk together 1/2 cup flour, cornmeal, cornstarch, salt, baking powder and baking soda. In a separate bowl, whisk together buttermilk, oil, milk and egg yolks; set aside. In a medium bowl, beat egg whites until soft peaks form. Gradually whisk sugar into egg whites, beating until stiff. Whisk milk mixture into flour mixture until just combined. Gently fold in egg whites. Spoon 1 cup batter onto lightly greased waffle iron and cook according to manufacturer’s directions. Transfer waffles to oven to keep warm, directly on oven rack.
2. Heat evaporated milk and chicken stock in a small saucepan until just about to boil; set aside. Heat butter in a large saucepan over medium heat. When butter begins to bubble, whisk in remaining 1/4 cup flour until combined. Cook, whisking constantly for 1 minute. Slowly whisk in milk and stock mixture and sherry and bring to a simmer. Cook, stirring constantly, until thickened, about 4 minutes. Stir in cheese, sage, thyme, parsley and turkey, stirring until heated through, about 2 minutes. Serve over hot waffles with a dollop of cranberry relish.
